Stakeholders Consultation

 Draft of SIRIM Industry Standards for Stakeholders Consultation

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Penarafan Hijau bagi fasiliti bangunan kediaman dan bukan kediaman

Commenting Period

4/1/2019 - 4/3/2019ownlds

 

Standard ini dibangunkan bagi membantu industri pembinaan mencapai piawaian bangunan hijau yang diiktiraf menurut keperluan semasa dengan mengambilkira pelbagai amalan pengurusan hijau yang baik. Standard ini dibuat dengan bersifat deskriptif beserta penerangan yang menyeluruh. Standard ini telah dibangunkan berdasarkan dokumen Penarafan Hijau JKR yang telah diterbitkan oleh JKR pada tahun 2015. Keperluan standard ini mengambil kira amalan terbaik dan disusun mengikut turutan proses pelaksanaan sesebuah projek bangunan.

Standard ini menetapkan kriteria penilaian dan kaedah untuk menilai kelestarian sesebuah fasiliti bangunan. Standard Penarafan Hijau ini memberi penekanan kepada tujuh bidang utama iaitu perancangan dan pengurusan tapak lestari, pengurusan kecekapan tenaga, pengurusan sumber dan bahan, pengurusan kecekapan penggunaan air, pengurusan kualiti persekitaran dalaman, pengurusan fasiliti lestari dan inovasi dalam reka bentuk.

Standard ini digunakan untuk pembangunan baru, sedia ada dan penarafan semula. Ia merangkumi fasiliti bangunan kediaman dan bukan kediaman kecuali fasiliti kesihatan.

 

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Code of practice for the production of Kopi-O

Commenting Period

27/12/2018 - 27/2/2019ownlds

 

Coffee has been for decades the most commercialised food product and most widely consumed beverage in the world. Traditionally coffee is roasted and caramelised together with sugar, margarine and salt. This coffee mixture is known as Kopi-O, or kopitiam kopi. This type of coffee has been a favourite to the majority of Malaysians and Singaporeans since decades ago. The combined roasting and caramelising processes create a uniquely coffee drink that not only has a special aroma of its own, but with the right degree of bitterness. Nevertheless, the roasting and caramelisation processes are the most important steps to bring out the pleasant aroma and flavour from the coffee bean. A good quality cup of coffee depends on many factors, such as the quality of green beans, roasting conditions, resting period after the beans are roasted, and the type of brewing method used. The unique aroma profiles of coffee are closely related to the time and temperature used during roasting. The roasting profiles are chosen to produce high quality coffee which is unique to specific brands and is strictly controlled to meet consumers expectations. In order to produce a consistent supply of high quality Kopi-O, these processes need to be understood and mastered.

This standard prescribes the code of practice for the production of Kopi-O. This standard may be used as a guideline for the coffee producers in producing safe and high quality Kopi-O.

 

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Herbal extracts - Specification - Part 1: Belalai gajah (Clinacanthus nutans (Burm.f.)Lindau) spray dried aqueous extract

Commenting Period

24/12/2018 - 23/01/2019ownlds

 

 

This standard specifies extraction method, drying technique and quality for the spray dried aqueous extract derived from leaves of belalai gajah (Clinacanthus nutans (Burm.f.) Lindau).

This standard includes requirements for the quality and safety as well the test methods for the determination of the chemical compound content of the herbal extract.

The herbal extract is not intended to be used for direct consumption. It is to be incorporated into a finished product. The herbal extract can be used as an ingredient in food, cosmetics, health supplements and traditional medicines. Potency data needs to be determined for the final application of the extracts into a finished product.

 

 

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Herbal extracts - Specification - Part 5: Kacip fatimah (Marantodes pumilum (Blume) Kuntze) syn Labisia pumila (Blume) Fern.-Vill) spray dried aqueous extract

Commenting Period

24/12/2018 - 23/01/2019ownlds

 

 

This standard specifies extraction method, drying technique and quality for the spray dried aqueous extract derived from stem and leaves of kacip fatimah (Marantodes pumilum (Blume) Kuntze) syn Labisia pumila (Blume) Fern.-Vill).

The standard includes requirements for the quality and safety as well the test methods for the determination of the chemical compound content of the herbal extract.

The herbal extract is not intended to be used for direct consumption. It is to be incorporated into a finished product. The herbal extract can be used as an ingredient in food, cosmetics, health supplements and traditional medicines. Potency data needs to be determined for the final application of the extracts into a finished product.

 

 

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Herbal extracts - Specification - Part 8: Mengkudu (Morinda citrifolia L.) spray dried aqueous extract

Commenting Period

24/12/2018 - 23/01/2019ownlds

 

 

This standard specifies extraction method, drying technique and quality for the spray dried aqueous extract derived from fruits of mengkudu (Morinda citrifolia L.).

This standard includes requirements for the quality and safety as well the test methods for the determination of the chemical compound content of the herbal extract.

The herbal extract is not intended to be used for direct consumption. It is to be incorporated into a finished product. The herbal extract can be used as an ingredient in food, cosmetics, health supplements and traditional medicines. Potency data needs to be determined for the final application of the extracts into a finished product.

 

 

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