# 1
Product Description
Description | Whole dried black pepper, produce from selected seeds of Piper nigrum |
---|---|
Common Name | Lada Hitam (Indonesian), Black Pepper (English) |
Botanical Name | Piper Nigrum |
Plant Part Used | Seeds |
Analitycal / Physical
Appearance | Dark brown to black |
---|---|
Odor | Characteristic of black pepper, spicy, pungent, woody, slightly smoky, slightly sweet |
Ash on Dry Basis | NMT 7.0 |
Acid Insoluble Ash on Dry Basis (%) | NMT 1.0 |
Moisture Content (%) | NMT 12.0 |
Foreign Material as Organic (%) | NMT 0.2 |
Foreign Material as Inorganic (%) | Absent |
Bulk Density (g/L) | NMT 550 |
Microbiological Data
Total Plate Count (cfu/g) | NMT 10.000 |
---|---|
Yeast and Mold | NMT 100 |
E. Coli & Coliform (cfu/g) | None Detected |
Salmonella (cfu/g) | None Detected |
Storage Recommendation and Shelf Life
Storage Recommendation | Store under sealed condition or in a tight container in a cool, dry area, away from direct heat or light. Best when stored at temperatures 20 - 32 C. |
---|---|
Shelf Life | Two years when stored properly |
# 2
Product Description
Description | Whole dried black pepper, produce from selected seeds of Piper nigrum |
---|---|
Common Name | Lada Hitam (Indonesian), Black Pepper (English) |
Botanical Name | Piper Nigrum |
Plant Part Used | Seeds |
Analitycal / Physical
Appearance | Dark brown to black |
---|---|
Odor | Characteristic of black pepper, spicy, pungent, woody, slightly smoky, slightly sweet |
Ash on Dry Basis | NMT 7.0 |
Acid Insoluble Ash on Dry Basis (%) | NMT 1.0 |
Moisture Content (%) | NMT 12.0 |
Light Berries (%) | NMT 3.0 |
Foreign Material as Organic (%) | NMT 0.2 |
Foreign Material as Inorganic (%) | Absent |
Bulk Density (g/L) | NMT 550 |
Moldy (%) | NMT 2.5 |
Pesticide | Comply with EU Regulation |
Microbiological Data
Total Plate Count (cfu/g) | NMT 10.000 |
---|---|
Yeast and Mold | NMT 100 |
E. Coli & Coliform (cfu/g) | None Detected |
Salmonella (cfu/g) | None Detected |
Shelf Life and Storage Recommendation
Storage Recommendation | Store under sealed condition or in a tight container in a cool, dry area, away from direct heat or light. Best when stored at temperatures 20 - 32 C. |
---|---|
Shelf Life | Two years when stored properly |
# 3
Product Description
Description | Whole dried black pepper, produce from selected seeds of Piper nigrum |
---|---|
Common Name | Lada Hitam (Indonesian), Black Pepper (English) |
Botanical Name | Piper Nigrum |
Plant Part Used | Seeds |
Analitycal / Physical
Appearance | Dark brown to black |
---|---|
Odor | Characteristic of black pepper, spicy, pungent, woody, slightly smoky, slightly sweet |
Ash on Dry Basis | NMT 7.0 |
Acid Insoluble Ash on Dry Basis (%) | NMT 1.5 |
Moisture Content (%) | NMT 12 |
Foreign Matter(%) | NMT 0.2 |
Pipperine (%) | NLT 4 |
Volatile Oil (%) | NLT 1.5 |
Foreign Material as Inorganic (%) | Absent |
Bulk Density (g/L) | NMT 520 |
Microbiological Data
Total Plate Count (cfu/g) | NMT 10.000 |
---|---|
Yeast and Mold | NMT 100 |
E. Coli & Coliform (cfu/g) | None Detected |
Bacilius Cereus (cfu/g) | NMT 100 |
Sulfite Reducing Sporulated (cfu/g) | NMT 1000 |
Salmonella (cfu/25g) | Negative |
Heavy Metals*
Arsenic (ppm) | NMT 3 |
---|---|
Lead (ppm) | NMT 10y |
Mycotoxin
Ocratoxin A (ppb) | NMT 15 |
---|---|
Aflatoxin B1 (ppb) | NMT 5 |
Aflatoxin Total (ppb) | NMT 10 |
*Periodic Tested |
Shelf Life and Storage Recommendation
Storage Recommendation | Storage under sealed condition or in a tight container in a cool, dry area, away from direct heat or light. Best when stored at temperatures 20 - 32 C |
---|---|
Shelf Life | Two years when stored properly |
Aflatoxin Total (ppb) | NMT 10 |
*Periodic Tested |
# 4
Product Description
Description | Whole dried black pepper, produce from selected seeds of Piper nigrum |
---|---|
Common Name | Lada Hitam (Indonesian), Black Pepper (English) |
Botanical Name | Piper Nigrum |
Plant Part Used | Seeds |
Analitycal / Physical
Appearance | Round Seeds |
---|---|
Dark brown to black | Dark brown to black |
Odor | Characteristic of black pepper, spicy, pungent, woody, slightly smoky, slightly sweet |
Ash on Dry Basis (%) | NMT 12.0 |
Acid Insoluble Ash on Dry Basis (%) | NMT 1.5 |
Moisture Content (% W/W) | NMT 12.0 |
Density (g/L) | NLT 250 |
Volatile Oil (%) | NMT 1.0 |
Foreign Matter (%) | NMT 2.0 |
Microbiological Data
Total Plate Count (cfu/g) | NMT 20.000 |
---|---|
Yeast and Mold | NMT 500 |
E. Coli & Coliform (cfu/g) | None Detected |
Salmonella (cfu/25g) | None Detected |
Shelf Life and Storage Recommendation
Storage Recommendation | Storage under sealed condition or in a tight container in a cool, dry area, away from direct heat or light. Best when stored at temperatures 20 - 32 C |
---|---|
Shelf Life | Two years when stored properly |
Aflatoxin Total (ppb) | NMT 10 |
*Periodic Tested |
# 5
Product Description
Description | Whole dried black pepper, produce from selected seeds of Piper nigrum |
---|---|
Common Name | Lada Hitam (Indonesian), Black Pepper (English) |
Botanical Name | Piper Nigrum |
Plant Part Used | Seeds |
Analitycal / Physical
Color | Dark brown to black |
---|---|
Odor | Characteristic of black pepper, spicy, pungent, woody, slightly smoky, slightly sweet |
Ash on Dry Basis (%) | NMT 7.0 |
Acid Insoluble Ash on Dry Basis (%) | NMT 1.0 |
Moisture Content (% W/W) | NMT 12.0 |
Foreign Material as Organic (%) | NMT 0.2 |
Foreign Material as Inorganic (%) | Absent |
Bulk Density (g/L)) | 550 - 570 |
Microbiological Data
Total Plate Count (cfu/g) | NMT 10.000 |
---|---|
Yeast and Mold (cfu/g) | NMT 100 |
E. Coli & Coliform (cfu/g) | Negative |
Salmonella (cfu/25g) | Negative |
Pestiside Residue | Comply with EU Regulation |
Shelf Life and Storage Recommendation
Storage Recommendation | Storage under sealed condition or in a tight container in a cool, dry area, away from direct heat or light. Best when stored at temperatures 20 - 32 C |
---|---|
Shelf Life | Two years when stored properly |
Aflatoxin Total (ppb) | NMT 10 |
*Periodic Tested |