Data Methodology

Every density, weight, and calorie value on TakaranMasak is the result of cross-validation against at least 2-3 authoritative sources. This page explains how we source, verify, and update data — so you can judge its reliability for yourself.

Last updated: 2026-05-02

Source Hierarchy

For each ingredient we reference sources in this order of trust:

Tier 1 — Government / institutional sources

• USDA FoodData Central — The U.S. Department of Agriculture's primary nutrition database, also the global reference for food composition.
• FDA 21 CFR 101.9 — U.S. Food Labeling Final Rule (2016), reference for Daily Values.
• USDA FSIS — Cold storage chart and safe internal temperature guidelines.
• FDA FoodKeeper — Food storage time database.
• NIST — Standards for unit conversion and calibration.
• Indonesian Ministry of Health (Kemenkes) — Permenkes No. 28/2019 RDA, TKPI nutrition database, used for cross-validation on shared ingredients.

Tier 2 — Professional culinary publishers

• King Arthur Baking — Industry-standard ingredient weight chart for baking. Density of flour, sugar, yeast, and more.
• Peter Reinhart "The Bread Baker's Apprentice" — Reference for dough hydration calculations.
• Ken Forkish "Flour Water Salt Yeast" — Modern sourdough and bread baker's percentage standards.
• Tartine Bakery — Sourdough hydration tables.
• America's Test Kitchen / Cook's Illustrated — Experimental research on substitutions and techniques.
• Modernist Cuisine — Calibration data for frying temperatures and oven thermodynamics.
• Joy of Baking — Reference baking conversions.

Tier 3 — Manufacturer specifications

• King Arthur Flour, Bob's Red Mill — flour specifications.
• Domino Sugar, C&H Sugar — sugar weight standards.
• Magic Com, Cosmos, Miyako — rice cooker manuals for water-to-rice ratios.

Cross-Validation Process

1. Primary source: For each ingredient, we pick one primary source (typically USDA for international ingredients, Indonesian Permenkes / TKPI for Indonesian-specific items).
2. Secondary source: Cross-check against a second source (King Arthur for baking, America's Test Kitchen for techniques, etc.).
3. Math sanity check: Density × volume = weight. Example: 1 cup (240 ml) granulated sugar × 0.85 g/ml = 204 g. Cross-checked against King Arthur (200 g) → consistent within 5%.
4. Source conflicts: If sources differ by <10%, we average them. If the gap is larger, we prioritize Tier 1 sources and note the discrepancy in the ingredient's notes field.

What We Don't Claim

• Not medical advice. For strict diets (contest prep, medical conditions), consult a registered dietitian.
• Not laboratory precision. Our target accuracy: ±5-10% (sufficient for home cooking and casual baking). For precision pastry or pharmacy compounding, use a calibrated digital scale.
• Brand variations not covered. Density of one flour brand can differ from another by ±10%. Our values are industry baselines, not specific brand specs unless stated.

Update Cadence

• Monthly: Review user-reported corrections from the Contact page.
• Quarterly: Re-cross-check 5-10 ingredients against the latest source data.
• Annually: Full audit of all 50+ ingredients, updated when USDA revises FoodData Central or Indonesian regulations change.

Open Data Approach

Our ingredient database is transparent — every ingredient page shows the sources we cite at the bottom. If you find a number you believe is wrong, send a counter-source to Contact and we review within 7 working days.

See It In Action

Example transparency: the All-Purpose Flour page cites USDA FoodData Central, King Arthur Baking, and Bob's Red Mill flour specs. Density 0.5 g/ml is the consensus across all three.

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