Certificate of Analysis

Lab Ref No.: UL2109-A01016 SN: RS7363364543221288 Page 1 / 4

Noor Azinah Maamin

Chemist & Food Analyst
IKM No. : M/1973/4360/03 Food Analyst No: MJMM 0622

DR AHMAD HANIFF JAAFAR Date of Issue:

ASTERA FOOD SDN BHD Date of Received: 2021-09-23
INNOHUB PUTRA SCIENCE PARK Date of Completion:
UNIVERSITI PUTRA MALAYSIA
43400 SERDANG SELANGOR
MALAYSIA

Sample Marking: COSMOS SENCHA (TEA 1)

Sample Description: SAMPEL IN ZIPPED ALUMINIUM PACK,120G

Test Performance Date: 28/09/2021 - In Progress

Remarks:
1. %Total Carbohydrate = 100 – (%Ash + %Moisture + %Protein + %Fat)
2. Protein factor: 6.25
3. <: Limit of reporting
4. N.D:Not Detected (Below Detection Limit)
5. (*) : Test is not SAMM Accredited
6. Opened / balance samples will be discarded two weeks after issuance of Certificate of Analysis.
FRAP

Parameter, unit Result

FRAP
- in 10mg/ml 0.006
- in 20mg/ml 0.023
- in 40mg/ml 0.076

Test Description Unit Result(s) Test Method/Equipment/Technique

In-house Method No: STP/Chem/A05

Total Ash g/100g 7.94
based on AOAC 20th Edition: 923.03

In-house Method No: STP/Chem/A04

Moisture g/100g 5.20
based on AOAC 20th Edition: 950.46

Bridge To UNIPEQ, Block A, UKM-MTDC, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia Tel: 603-8921
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COA Authentication
 Certificate of Analysis
Lab Ref No.: UL2109-A01016 SN: RS7363364543221288 Page 2 / 4

Noor Azinah Maamin

Chemist & Food Analyst
IKM No. : M/1973/4360/03 Food Analyst No: MJMM 0622

Test Description Unit Result(s) Test Method/Equipment/Technique

In-house Method No: STP/Chem/A02

Total Fat - Soxhlet g/100g 0.32
based on AOAC 20th Edition: 991.36

In-house Method No: STP/Chem/A06

Carbohydrate (by difference) kcal/100g 68.72 based on Promerance Food Analysis:
Theory and Practice, 2nd Ed. (pg 637)

In-house Method No: STP/Chem/A01

Energy (by calculation) g/100g 349 based on Pearson's The Chemical Analysis
of Foods (6th Edition, page 578)

In-house Method No: STP/Chem/A03

Protein g/100g 17.82
based on AOAC 20th Edition: 981.10

In-house Method, Ref. No: STP/Chem/A08

Crude fiber g/100g 20.24
based on AOAC 20th Edition, 962.09

Journal of Food Chemistry 95 (2006) , Pg

Total Polyphenol (GAE)* mg/g 23.57
319-327 (Spectrophotometer)

Journal of Food Chemistry 95 (2006) , Pg

DPPH (% Inhibition)* % 2.48
319-327 (Spectrophotometer)

Journal of Food Chemistry 95 (2006) , Pg

FRAP* Refer Table
319-327 (Spectrophotometer)

In-house Method No:

Vitamin C* mg/100g 2.46 STP/Chem/A10-Titration method based on
AOAC 20th Edition, 967.21

In-house Method No: STP/Chem/A04

Moisture g/100g 5.20
based on AOAC 20th Edition: 950.46

In-house Method No: STP/Chem/A05

Total Ash g/100g 7.94
based on AOAC 20th Edition: 923.03

In-house Method No: STP/Chem/A06

Carbohydrate (by difference) g/100g 68.72 based on Promerance Food Analysis:
Theory and Practice, 2nd Ed. (pg 637)

Bridge To UNIPEQ, Block A, UKM-MTDC, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia Tel: 603-8921
A Better Product 5965 Fax: 603-8925 2115 Email: unipeq@ukm.my Web: www.ukmholdings.ukm.my/Unipeq

COA Authentication
 Certificate of Analysis
Lab Ref No.: UL2109-A01016 SN: RS7363364543221288 Page 3 / 4

Noor Azinah Maamin

Chemist & Food Analyst
IKM No. : M/1973/4360/03 Food Analyst No: MJMM 0622

Test Description Unit Result(s) Test Method/Equipment/Technique

In-house Method No: STP/Chem/A01

Energy (by calculation) kcal/100g 349 based on Pearson's The Chemical Analysis
of Foods (6th Edition, page 578)

In-house Method No: STP/Chem/A03

Protein g/100g 17.82
based on AOAC 20th Edition: 981.10

Total Fat Soxhlet with Hydrolysis g/100g 0.32 AOAC 21st Ed: 991.36 (STP/Chem/A02)

In-house Method No:

STP/Chem/A15-based on The Malaysia
Cholesterol mg/100g N.D (<5)
Journal of Analytical Sciences, Vol.10
(2006) / HPLC

AOAC 20th Edition, 991.43 – Enzymatic –

Total Dietary fiber g/100g In progress
Gravimetric Method – MES-TRIS Buffer

Calcium mg/100g In progress In-house Method No: STP/Chem/A13-AAS

Ferum mg/100g In progress In-house Method No: STP/Chem/A13-AAS

Sodium mg/100g In progress In-house Method No: STP/Chem/A13-AAS

Potassium mg/100g In progress In-house Method No: STP/Chem/A13-AAS

AOAC Official Method, 20th edition, 982.14

Sucrose* g/100g 1.08
(Methanol Extract Method)

AOAC Official Method , 20th edition, 982.14

Fructose* g/100g 2.74
or 977.20

AOAC Official Method , 20th edition, 982.14

Maltose* g/100g 0.05
or 977.20

AOAC Official Method, 20th edition, 982.14

Glucose* g/100g 1.60
(Methanol Extract Method)

Vitamin D3# mcg/100g N.D (<5) AOAC 995.05:2010 / HPLC

Saturated Fat* mg/100g 259.18 AOAC 20th Edition, 996.06 / GC-FID

Bridge To UNIPEQ, Block A, UKM-MTDC, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia Tel: 603-8921
A Better Product 5965 Fax: 603-8925 2115 Email: unipeq@ukm.my Web: www.ukmholdings.ukm.my/Unipeq

COA Authentication
 Certificate of Analysis
Lab Ref No.: UL2109-A01016 SN: RS7363364543221288 Page 4 / 4

Noor Azinah Maamin

Chemist & Food Analyst
IKM No. : M/1973/4360/03 Food Analyst No: MJMM 0622

Test Description Unit Result(s) Test Method/Equipment/Technique

Polyunsaturated Fat* mg/100g 34.19 AOAC 20th Edition, 996.06 / GC-FID

Monounsaturated Fat* mg/100g 26.63 AOAC 20th Edition, 996.06 / GC-FID

Trans Fat* mg/100g 0.00 AOAC 20th Edition, 996.06 / GC-FID

– END OF REPORT –
This report refers to the tested sample only. Sampling is not carried out by our organization. All analysis are carried out to the best of our knowledge and
ability and our responsibility is limited to the correctness of the results. This report is issued on the understanding that is does not relieve parties
concerned from their contractual obligations. This report shall not be reproduced except in full without written approval of the laboratory

Bridge To UNIPEQ, Block A, UKM-MTDC, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia Tel: 603-8921
A Better Product 5965 Fax: 603-8925 2115 Email: unipeq@ukm.my Web: www.ukmholdings.ukm.my/Unipeq

COA Authentication