MOISTURE

Moisture for foodstuffs

ASH

Ash in foodstuffs

TOTAL NITROGEN

Total nitrogen in foodstuffs

CRUDE PROTEIN

Crude protein in foodstuffs

CRUDE FAT

Crude fat in foodstuffs

TOTAL FAT

Total fat (acid/alkaline hydrolysis) in foodstuffs

TOTAL SUGAR

Total sugar (Lane-Eynon Titration) in foodstuffs

REDUCING SUGAR

Reducing sugar (Lane-Eynon Titration) in foodstuffs

BRIX

Brix value of beverages/foodstuffs

PH

pH value of beverages/foodstuffs

TOTAL CALORIES (MOISTURE, ASH, PROTEIN, FAT, CARBOHYDRATE, ENERGY, TOTAL SUGAR, TOTAL SODIUM)

Total calories, including components such as moisture, ash, protein, fat, carbohydrates, energy, total sugar, and total sodium, are determined for food labelling in compliance with the Malaysian Food Act 1983.
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MOISTURE

Moisture refers to the amount of water present in a food and agriculture product. It is usually expressed as a percentage of the total weight and is important for determining shelf life, texture, and nutritional content.
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ASH

Ash refers to the total mineral content in a food sample. It is the residue left after complete combustion of the organic matter and includes essential minerals like calcium, potassium, sodium, and magnesium.
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PROTEIN

Protein (Kjeldahl method) refers to the measurement of total nitrogen content in a food sample using the Kjeldahl method, which is then converted to protein using a specific conversion factor.
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LATIHAN SANGKUT (R&D DAN PEMPROSESAN MAKANAN)

Sistem Pengurusan Latihan Sangkut MARDI adalah bagi menjalankan latihan pemprosesan makanan dan menyampaikan maklumat berkaitan (pembungkusan,perlabelan, peralatan, alamat pembekal dan akta makanan) kepada usahawan dan bakal usahawan secara individu/Group
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