UJI SIFAT FISIKA DAN KIMIA MADU HUTAN (Apis dorsata) BERDASARKAN SNI 8664-2018
Keywords:
Apis dorsata, SNI, Quality of HoneyAbstract
Forest honey (Apis dorsata) is a liquid produced by honey bees and has a sweet taste. The quality of forest honey is determined based on SNI 8664-2018. The purpose of this study was to determine the quality of forest honey from the Berau area, East Kalimantan in terms of physical and chemical properties of honey based on SNI. Some of the honey qualities tested in this study are water content, ash content, HMF, acidity, and reducing sugar. The results obtained were the moisture content of honey showed a result of 20.19 %b/b, ash content showed 0.45 %b/b, HMF showed 28.91 mg/kg, acidity in honey showed 43.47 milliekivalen/kg, and reducing sugar showed a result of 68.21 %b/b. The results obtained show that the quality of the honey samples studied is in accordance with the Indonesian National Standard (SNI) 8664-2018.
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References
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[2] S. N. Indonesia, “Sni 8664:2018 Madu,” Pp. 5–15, 2018.
[3] D. Apriani, Y. Darvina, And W. Sumatera, “Studi Tentang Nilai Viskositas Madu Hutan Dari Beberapa Daerah Di Sumatera Barat Untuk Mengetahui Kualitas Madu,” Vol. 2, Pp. 91–98, 2013.
[4] N. Putu Et Al., “Kualitas Madu Lokal Dari Beberapa Wilayah Di Kabupaten Temanggung The Local Honey Quality Of Some Areas In Temanggung,” Vol. 2, Pp. 58–66, 2017.
[5] P. Setya, S. Antary, K. Ratnayani, And A. A. I. A. M. Laksmiwati, “Nilai Daya Hantar Listrik, Kadar Abu, Natrium, Dan Kalium Pada Madu Bermerk Di Pasaran Dibandingkan Dengan Madu Alami,” Vol. 7, No. 2, Pp. 172–180, 2013.
[6] A. Shugaba, “Analysis Of Biochemical Composition Of Honey Samples From North-East Nigeria,” Biochem. Anal. Biochem., Vol. 2, No. 3, 2012, Doi: 10.4172/2161-1009.1000139.
[7] B. A. Wibowo And M. Rivai, “Alat Uji Kualitas Madu Menggunakan Polarimeter Dan Sensor Warna,” Vol. 5, No. 1, Pp. 28–33, 2016.
[8] M. E. Conti, S. Canepari, M. G. Finoia, G. Mele, And M. L. Astolfi, “Characterization Of Italian Multifloral Honeys On The Basis Of Their Mineral Content And Some Typical Quality Parameters,” J. Food Compos. Anal., Vol. 74, Pp. 102–113, 2018.
[9] S. D, T, H, Ilmu Ternak Lebah Madu. Gadjah Mada University, 1997.
[10] Ariandi And Khaerati, “Uji Aktivitas Enzim Diastase, Hidroksimetilfurfural(Hmf),Kadargula Pereduksi,Dan Kadar Air Pada Madu Hutan Battang,” Pros. Semin. Has. Penelit., Vol. 2017, Pp. 1–4, 2017.
[11] D. D. Wulandari, “Analisa Kualitas Madu (Keasaman, Kadar Air, Dan Kadar Gula Pereduksi) Berdasarkan Perbedaan Suhu Penyimpanan,” J. Kim. Ris., Vol. 2, No. 1, P. 16, 2017.
[12] R. Adriani, “Identifikasi Dan Karakterisasi Sifat Kimia Dan Sifat Fisika Dari Madu Asli Dengan Madu Yang Dijual Di Pasaran Medan Skripsi,” Skripsi, 2011.
[13] Evahelda, F. Pratama, N. Malahayati, And B. Santoso, “Uji Aktivitas Enzim Diastase , Kadar Gula Pereduksi Dan Kadar Air Pada Madu Bangka Dan Madu Kemasan Yang Dipasarkan Di Kota Palembang Diastase Enzyme Activity , Reducing Sugar And Water Content In Bangka Honey And Honey Packaging Which Is Marketed In Pale,” Pros. Semin. Nas. Lahan Suboptima, Pp. 1–6, 2015.
[14] M. Col, E. Derebasi, G. Bulut, F. Guney, N. Yasar, And O. Erturk, “Physicochemical And Residue Analysis,” Fresenius Environ. Bull., Vol. 23, No. 1, Pp. 10–17, 2014.
[15] J. Khabibi, Albayudi, D. J, And Ginting, “Kualitas Madu Dari 3 Spesies Lebah Penghasil Madu,” J. Silvatropika, Vol. 6, No. 1, Pp. 43–50, 2022.
[16] S. Qadar, A. Noor, And Maming, “Karakteristik Fisika Kimia Madu Hutan Desa Terasa,” J. Techno, Vol. 4, No. 2, Pp. 37–41, 2015.
[17] U. M. Shapla, M. Solayman, N. Alam, M. I. Khalil, And S. H. Gan, “5-Hydroxymethylfurfural (Hmf) Levels In Honey And Other Food Products: Effects On Bees And Human Health,” Chem. Cent. J., Vol. 12, No. 1, Pp. 1–18, 2018.
[18] A. R. Koesprimadisari, D. Arrisujaya, And R. Syafdaningsih, “Uji Kandungan Hidroksimetilfurfural (Hmf) Sebagai Parameter Kualitas Madu,” J. Sains Nat., Vol. 6, No. 2, P. 44, 2018.
[19] S. Kowalski, M. Lukasiewicz, A. Duda-Chodak, And G. Ziȩc, “5-Hydroxymethyl-2-Furfural (Hmf) -Heat-Induced Formation, Occurrence In Food And Biotransformation - A Review,” Polish J. Food Nutr. Sci., Vol. 63, No. 4, Pp. 207–225, 2013.
[20] R. Sharma, P. Garg, P. Kumar, S. K. Bhatia, And S. Kulshrestha, “Microbial Fermentation And Its Role In Quality Improvement Of Fermented Foods,” Fermentation, Vol. 6, No. 4, Pp. 1–20, 2020.
[21] A. E. Z. Hasan, H. Herawati, P. Purnomo, And L. Amalia, “Fisikokimia Madu Multiflora Asal Riau Dan Potensinya Sebagai Antibakteri Escherichia Coli Dan Staphylococcus Aureus,” Chem. Prog., Vol. 13, No. 2, Pp. 81–90, 2020.
[22] A. Boussaid Et Al., “Physicochemical And Bioactive Properties Of Six Honey Samples From Various Floral Origins From Tunisia,” Arab. J. Chem., Vol. 11, No. 2, Pp. 265–274, 2018.
[23] E. Aroucha, M. Silva, R. Leite, F. Santos, And V. Oliveira, “Physicochemical, Antioxidants And Sensorials Properties Of Melipona Subnitida Honey After Dehumidifying,” J Food Process Technol, Vol. 10, No. 3, P. 781, 2019.
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Published
2023-07-29
How to Cite
[1]
A. R. Ansyarif, “UJI SIFAT FISIKA DAN KIMIA MADU HUTAN (Apis dorsata) BERDASARKAN SNI 8664-2018”, CJCS, vol. 5, no. 2, pp. 47–50, Jul. 2023.
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