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    This 3 sentence summary provides the key details from the test report document: The test report from the Faculty of Food Science and Technology at the Universiti Putra Malaysia presents the results of chemical analysis conducted on a sample of tamarind fruit powder submitted by Jamnul Aziah Jamaludin from the Faculty of Engineering. The analysis tested the sample for percentage of crude protein, crude fat, moisture, crude fiber, carbohydrate, and ash using various in-house methods. The results of each chemical analysis are presented in a table along with the sample identification, test method, and completion date.

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    20130001(eng)

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    This 3 sentence summary provides the key details from the test report document: The test report from the Faculty of Food Science and Technology at the Universiti Putra Malaysia presents the results of chemical analysis conducted on a sample of tamarind fruit powder submitted by Jamnul Aziah Jamaludin from the Faculty of Engineering. The analysis tested the sample for percentage of crude protein, crude fat, moisture, crude fiber, carbohydrate, and ash using various in-house methods. The results of each chemical analysis are presented in a table along with the sample identification, test method, and completion date.

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    14 views1 page

    (Eng)

    Uploaded by

    Bin Hadithon
    This 3 sentence summary provides the key details from the test report document: The test report from the Faculty of Food Science and Technology at the Universiti Putra Malaysia presents the results of chemical analysis conducted on a sample of tamarind fruit powder submitted by Jamnul Aziah Jamaludin from the Faculty of Engineering. The analysis tested the sample for percentage of crude protein, crude fat, moisture, crude fiber, carbohydrate, and ash using various in-house methods. The results of each chemical analysis are presented in a table along with the sample identification, test method, and completion date.

    Copyright:

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    of 1

    UPM/FSTM/F 11 Division of Postgraduate, Research and Innovation (SPI) Level 1, Building Food 5, Faculty of Food Science and Technology

    Universiti Putra Malaysia 43400 UPM Serdang, Selangor Tel: 03-8947 1965 Fax: 03-8942 3552 Website: www.food.upm.edu.my

    TEST REPORT

    F11

    REPORT NO. :2013/FSTM/0002

    DATE: 20 Mac 2013

    This Test Report refers only to samples submitted by the applicant and tested by Faculty of Food Science and Technology. This Test Report shall not be reproduced, except in full and shall not be used for advertising purpose by any means without written approval from Dean, Faculty of Food Science and Technology, Universiti Putra Malaysia.

    Applicant

    Jamnul Aziah Jamaludin Faculty of Engineering, Universiti Putra Malaysia Tamarind Fruit Powder 21/01/2013 S1 Refer in Table 2013/0001 13/02/2013 13/02/2013

    Description of product Date received Sample ID Test Method Job No. Date Tested Completion Date

    : : : : : : :

    Percentage (%) Crude Protein Test Method Kjeldahl (In-House Method) Crude Fat Ether Extraction (In-House Method) Moisture Oven (In-House Method) Crude Fiber Extraction (In-House Method) Carbohydrate Calculation (In-House Method) Ash Furnace (In-House Method)

    S1

    0.2871

    0.4705

    3.7786

    0.0596

    91.4191

    4.2148

    . (KAMARUL ARIFIN HADITHON) Deputy Technical Manager Chemist AMIC 3436/6310/12

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