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1. FDAFTAR ISI ICUMSA BOOK
BAGIAN I
RAW SUGAR
ICUMSA Sampling Procedures.........................................................................................................................8
The Determination of the polarization of raw sugar by polarimetry............................................ 23
The Determination of the polarization of raw sugar without wet lead clarification............... 29
The Determination of reducing sugar in cane raw sugar, cane processing product, and
specialty sugars by the Lane and Eynon constan volume procedure............................................ 35
The Determination of glucose and fructose in raw and white sugars using High
Performance Anion-Exchange Chromatography (HPAEC) ............................................................... 40
The Determination of reducing sugars in cane raw sugar by the Luff Schrool Procedure ... 44
The Determination of the solution colour of raw sugars, brown sugars and coloured syrups
at pH 7.0................................................................................................................................................................. 47
The Determination of ash in raw sugar by single sulphation........................................................... 50
The Determination of conductivity ash in raw sugar, brown sugar, juice, syrup and
molasses ................................................................................................................................................................ 52
The Determination of dextran in sugars by a modified alcohol haze method ........................... 54
The Determination of starch in raw sugar by a modified BSES method- Official ..................... 59
The Determination of starch in raw sugar by the SPRI Rapid Starch Test.................................. 63
The Determination of fine grain in raw sugar by the BSES Method-Tentative.......................... 65
The Determination of pH by a direct method in raw sugar, molasses, juices and syrup....... 68
WHITE SUGAR
The braunschweig method for the polarization of white sugar by polarimetry....................... 73
The Determination of glucose + fructose in white sugar by the hexokinase method ............ 76
The Determination of reducing sugars in purified sugars by the Knight And Allen EDTA
Method ................................................................................................................................................................... 79
The Determination of reducing sugars in white sugar and plantation white sugar by
modified ofner titrimetric method.............................................................................................................. 81
The Determination of sugar solution colour at pH 7.0........................................................................ 85

2. The Determination of white sugar solution colour............................................................................... 88
The Determination of the visual appearance of white sugar using braunschweig colour-
types........................................................................................................................................................................ 90
The instrumental determination of reflectance of white sugar....................................................... 92
The Determination of sugar moisture by Loss on Drying.................................................................. 94
The Determination of conductivity ash in refined sugr product..................................................... 96
The Determination of turbidity of white sugar solutions ................................................................. 98
BAGIAN II
The Determination of insoluble matter in white sugar by membrane filtration .........................1
The Determination of arsenic in white sugar by atomic absorption spectroscopy ....................3
The Determination of lead in sugars and syrups by a GFAAS Method.............................................5
The Determination of arsenic in refined sugar products by a colorimetric method..................8
The Determination of lead in sugar products by a colorimetric method..................................... 10
The Determination of copper in refined sugar products by a colorimetric method ............... 14
The Determination of iron in refined sugar products and sugar solutions by a colorimetric
method ................................................................................................................................................................... 16
The Determination of sulphite by the rosaniline colorimetric method in white sugar.......... 18
The Determination of sulphite in refined sugar products excepting brown sugars by an
enzymatic method ............................................................................................................................................. 20
The Determination of formaldehyde in white sugar by a colorimetric method........................ 23
The Determination of the particle size distribution of white sugar and plantation white
sugars by sieving................................................................................................................................................ 25
The Determination of the ERH of crystalline sugar products by measurement of the
dewpoint......................................................................................................................................................................
................................................................................................................................................................................... 30
A-The ICUMSA 10-day acid beverage floc test for white sugar........................................................ 32
The Determination of the Total Mesophilic Bacterial Count in Refined sugar products by the
membrane filtration method......................................................................................................................... 34
Sampling of Refined sugar products for microbiological analyses................................................. 36

3. The Determination of the total mesophilic bacterial count in refined sugar products by the
pour plate method............................................................................................................................................. 38
The Determination of slime-forming bacterial count in refined sugar products by the pour
plate method or the membrane filter method........................................................................................ 40
The Determination of yeasts and moulds in refined sugar products by the pour plate
method or the membrane filter method................................................................................................... 43
The Determination of thermophilic spore-forming bacteria in refined sugar products by the
pour plate method or the membrane filter method............................................................................. 46
SPECIALTY SUGARS
The Determination of the polarization of the sugar component of powdered sugars
containing anti-caking agents ....................................................................................................................... 51
The Determination of sulphated ash in brown sugar, juice, syrup and molasses..................... 54
The Determination of anti-caking agents in powdered sugars by a gravimetric method..... 56
MOLASSES
The Determination of apparent sucrose in molasses by a double polarization method ....... 59
The Determination of sucrose by gas chromatography (GC) in molasses and factory
products cane juice............................................................................................................................................ 61
The Determination of reducing sugars in cane molasses and certain refined syrups by the
Lane and Eynon constan volume procedure........................................................................................... 65
The Determination of reducing sugars in beet molasses by the lane and eynon constan
volume procedure.............................................................................................................................................. 69
The Determination of total reducing sugars in molasses and refined syrups after hydroliysis
by the lane and eynon constan voleume procedure............................................................................. 73
The Determination of total reducing sugars in molasses and refined syrups after hydrolysis
by the luff school procedure.......................................................................................................................... 77
The Determination of dry substance and moisture in molasses by vacuum oven drying on
sand ...............................................................................................................................................................................
................................................................................................................................................................................... 80
The Determination of moisture by the karl fischer procedure in molasses ............................... 82

4. The Determination of refractometric dry substance (RDS%) of molasses................................. 85
The Determination of apparent dry substance (oBrix) of molasses using a hydrometer...... 87
BAGIAN III
The determination of pol (polarization), brix and fibre in cane and bagasse by the wet
disintegrator method...........................................................................................................................................5
The sampling of sugar cane by the full width hatch sampler ........................................................... 13
The sampling of sugar cane by the corer method ................................................................................. 14
CANE SUGAR PROCESSING
The determination of the preparation index of cane by measurement of the extent of cell
rupture.........................................................................................................................................................................
................................................................................................................................................................................... 29
The determination of moisture in cane and bagasse by oven drying............................................ 31
The determination of the pol (polarization) of filter cake by polarimetry ................................. 32
The determination of moisture in filter cake by oven drying........................................................... 34
The determination of the mud solids in juice, mud and filter cake by a gravimetric method
................................................................................................................................................................................... 35
The determination of cane fibre in juice, mud and filter cake by a filtration method ............ 37
The determination of total and soluble phosphate in cane juice by a colorimetric method 39
The determination of calcium and magnesium in cane juice and syrup by EDTA titration . 42
The determination of turbidity in clarified cane juice, syrups and clarified syrups................ 45
The determination of fructose, glucose and sucrose by gas chromatography (GC) in cane
juices, syrups and molasses........................................................................................................................... 46
The determination of fructose, glucose and sucrose by HPLC in cane molasses...................... 51
The determination of fructose, glucose and sucrose in cane juices, syrups and molasses and
of sucroce in beet molasses by high performance ion chromatography...................................... 55
The determination of calcium oxide in lime............................................................................................ 60

5. The determination of sucrose-soluble alkali in quicklime................................................................. 62
The determination of calcium in sugar products by EDTA titration.............................................. 85
The determination of Chloride in cane and beet sugar processing by a potentiometric
method ................................................................................................................................................................... 86
BAGIAN IV
PLANTATION WHITE SUGAR
The determination of sugar solution colour at pH 7.00 by the MOPS Buffer Method............. 15
................................................................................................................................................................................... 19
................................................................................................................................................................................... 22
................................................................................................................................................................................... 25
................................................................................................................................................................................... 28
................................................................................................................................................................................... 31
................................................................................................................................................................................... 33
................................................................................................................................................................................... 34