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{:en}Very often, if appropriate control is not carried out in advance, part of the water contained in food and pharma products is subject to the development of bacteria and mold. These microorganisms can determine the shelf life of food or drugs over time and therefore expiration, creating potential health risks for consumers. This fundamental parameter is called aW, water activity. Water activity (aW) is the amount of "free" or "available" water in a product compared to “bound" water, the value is ranging from 0 to 1.0. Pure water have activity value 1.0.  But what does this free water mean? In fact, water exist

{:en}Discover our retort sterilizers and pasteurizers specifically designed for small and medium-sized preserved food producers, restaurateurs, chefs and for the food industry. Our vertical retorts are used to sterilize and pasteurize preserved food, they combine an user-friendly interface coupled with the latest sterilization technology. TERRA Food-Tech® compact retorts can both sterilize and pasteurize food products in cans, glass and plastic containers. It is a tool developed to improve the production capacity of small food producers and to facilitate R&D testing and quality control of the food and packaging industry. Intended uses: Sterilization or pasteurization of finished products. R&D laboratories of

{:en}When cooking, pasteurizing or sterilizing food, it tends to lose its color intensity. The orange of a carrot or pumpkin or the red of a strawberry also declines somewhat. That’s normal. Whether our food loses more or less color depends, in part, on its acidity level, that is, on its pH. The pH of an ingredient indicates its degree of hydrogen ion concentration. The more acidic a food is, the lower its pH value. The vast majority of foods are on a pH scale between 3 and 7. recommendations If you think that the color of your canned vegetables is a

{:en}For the production of canned food -vegetables or animals- to be generated under good safety conditions and also these can be preserved at room temperature, they need to be sterilized. In addition, in the majority of regulatory bodies in all countries, the sterilization of food by autoclaving is a legal requirement to produce and market canned food. Food sterilization Canned food sterilization, also known as commercial sterilization, is a physical technique of preserving food that is hermetically packaged in a container and subjected to high temperatures for a time to completely destroy its microorganisms, pathogens or not, and spores. We say that it

{:en}In most cases, the pesticides used during cultivation disappear due to the effect of external agents, such as wind and rain. However, sometimes pesticides can be absorbed by the surface of the plant, remaining retained in the leaves and fruit, to later be ingested by the consumer. Because long-term exposure to pesticides has been linked to various acute and chronic human health problems, it is especially important to ensure that pesticides do not exceed the optimal limits in the final product of the production chain; process known as quality control. The analysis of pesticides for the quality control of the cultivated

{:en} One of the article in EU Regulation 517/2014 about fuorinated greenhouse gases, which is effectively started from January 1st 2020 prohibits the marketing of equipment containing gases with a Global Warming Potential (GWP) above 2,500. So gases as common as R 404 A (GWP of 3922) or R 507 (GWP of 3985) cannot be used for the manufacture of new equipment or for the recharging of existing equipment. This regulation comes from the transposition of the agreements reached in the convention on climate change held within the framework of the summit of the United Nations. The aim is to avoid an

{:en}The World of Sterilizing Sterilization with stirring, cooling and dispensing built-in Autoclave, a machine that applies pressure and steam (hot steam) to reach and maintain a condition (temperature) in order to eliminate bacteria from the material to be sterilized. The sterilization process is not only carried out on laboratory tools / equipment used during the experiment, but can be a step in experiments such as for example in media preparation, which is known in the field of microbiology and tissue culture. For media preparation functions, the autoclave ​​used must be integrated for preparation, sterilization and dispensation of culture media. Sterilization Process in the Autoclave Media

{:en}Autoclave, a machine that applies pressure and steam to reach and maintain a condition (temperature) in order to eliminate bacteria from the material to be sterilized. Materials that usually become objects of sterilization are laboratory equipment such as glassware, media in microbiology laboratories, and equipment such as lab coat. However, some samples have special material specifications. The selection of an autoclave sterilization system must be adjusted to the sample material to be sterilized. Samples that have a hollow, porous and multipurpose material are recommended to use autoclave which has a special system called Fractioned Vacuum (Pre-Vacuum). This autoclave type is very reliable

{:en}Nanocrystal is the latest breakthrough in the development of drugs which are classified as drugs that are difficult to dissolve in water. Nanocrystal has been shown to be preferred compared to using nanoparticles in drug-delivery. Nanocrystal is superior in terms of its production, a structure that is simpler and conforms to varying route releases. A recent study from Fernandes and the team compared the effectiveness of both (nanocrystal and nanoparticles) by conducting a release test using cell diffusion with varying kinetic models. Diffusion cells are very important tools that help in formulating topical and transdermal drugs. An in-vitro method (IVRT, In-Vitro Release