Kualitas Madu Lokal Berdasarkan Kadar Air, Gula Total dan Keasaman  dari Kabupaten Magelang

Adityarini, Devi; Suedy, Sri Widodo Agung; Darmanti, Sri

doi:10.14710/baf.5.1.2020.18-24

Cited by 5 publications

(6 citation statements)

References 4 publications

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“…Padjula [14] showed that the acidity levels found in klanceng honey range from 196.34 -200.34 ml NaOH/kg on the extraction times treatment, the extraction time used has an acidity value ranging from 156.67 -214.89 ml NaOH / kg. This result was not comparable to Adityarini, Suedy, and Darmanti [15], who showed data on the acidity of klanceng honey in the Kebonrejo area amounted to 271.00±50.82 ml NaOH/kg with the use of an extractor for 2 minutes. The treatment of rotation speed and length of extraction time showed very noticeable (P<0.01) to the acidity value.…”

Section: Aciditycontrasting

confidence: 89%

Effect of Rotational Speed and Extraction Time on The Physicochemical Qualities of Klanceng Honey (Trigona sp.)

Hermawan,

Andriani,

Mustaniroh

et al. 2024

BIO Web Conf.

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Klanceng honey is one of the livestock produced by the Trigona sp. Bees cultivated by KTH Telaga Lestari, Ngebel Village, Ponorogo. The quality of klanceng honey needs to be improved through the extraction process to optimize the quality of honey. The research objective is to determine the physical and chemical qualities (pH, acidity, reducing sugar content, water content, and specific gravity). The method used in this research was Completely Randomized Design (CRD) Factorial with two factors, which were rotational speed (30 (A1), 31 (A2), and 32 (A3) Hz) and extraction time (4 (B1), 5 (B2), and 6 (B3) minutes). The tested variables were pH, acidity, reducing sugar content, water content, and specific gravity. The data was analyzed using Analysis of Variance (ANOVA). The results showed that speed rotation had a significant effect (P<0.05) on pH 3.68±0.08, a highly significant effect (P<0.01) on acidity 197.22±21.21, and reducing sugar content 68.46±25.71. In contrast, the rotational speed did not significantly affect water content and specific gravity (P>0.05). The results showed that the extraction time used had a highly significant effect (P<0.01) on acidity 156.67±44.82 and reducing sugar content 62.56±30.09, a significant difference (P<0.05) on water content 27.33±0.50 and extraction time used did not give effect (P>0.05) to pH and specific gravity. In conclusion, the research results showed that the rotational speed of 32 Hz (A3) and the extraction time of 4 minutes (B1) gave the best value for pH, acidity, reducing sugar content, water content, and specific gravity.

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Section: Aciditycontrasting

confidence: 89%

Effect of Rotational Speed and Extraction Time on The Physicochemical Qualities of Klanceng Honey (Trigona sp.)

Hermawan,

Andriani,

Mustaniroh

et al. 2024

BIO Web Conf.

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“…Honey obtained from South Kalimantan has the lowest pH, which is 3.5. This research is in line with [31] that the pH of honey has a range of 3.2 to 4.5, while the results of Adityarini [20] research with a pH of 3.42 to 6.01.…”

Section: Honey Colorsupporting

confidence: 88%

“…This research is in line with [37] that bee species affect the sugar content in honey. Likewise, Adityarini [20] stated that the sugar content in honey is influenced by the type of bee and the source of the nectar. Several factors affect the levels of reducing sugars in honey, including water content, humidity and maturity of honey [27].…”

Section: Reducing Sugarmentioning

confidence: 99%

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Physico-chemical properties of multifloral honey Apis dorsata and monofloral honey of bees Apis mellifera

Adalina,

Mulyati,

Oktasari

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Physicochemical properties of honey as one of the information about the quality of honey. The type of bee, geographic location, and type of vegetation the source of the honey bee feed influence the physico-chemical properties of honey. This study aims to determine the physico-chemical properties of multifloral honey of Apis dorsata bees and monofloral honey of Apis mellifera bees. The honey samples for this study consisted of 4 multifloral honey samples and 4 monofloral honey samples. Physicochemical parameters of honey include water content, color, pH, acidity, reducing sugars, and hydroxymethylfurfural (HMF). Data were analyzed descriptively and quantitatively. The results of the analysis showed that most of the research honey had a water content above the SNI 8664-2018 standard. Honey that has high levels is easy to ferment and to overcome this by lowering the water content of honey through a dehumidifier. Monofloral honey has an intensity value of 47 to 143 mm Pfund, while multifloral honey has 74 to 100 mm Pfund. The pH value of honey ranges from 3.5 to 4.5. The level of acidity, reducing sugar content, and HMF content of all honey samples in the study complied with SNI-8664. There are differences in the physical and chemical characteristics of multifloral honey and monofloral honey.

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“…Honey, which has a high concentration of total sugar, can impede yeast growth. Honey with low sugar content can enhance fermentation owing to the presence of a diluted sugar solution, which facilitates the breakdown of sugar by yeast (Adityarini et al, 2020).…”

Section: Tabel IV Honey Activitymentioning

confidence: 99%

Characterization and Antibacterial Activity Test of Honey, Lemon, Ginger Fermentation Against Bacteria Causing Acute Respiratory Infections (Ari)

Astriani,

Iqbal

2024

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Acute respiratory infection (ARI) is a disease that attacks one or more parts of the airway, from the nose to the alveoli. The most common bacteria found in the samples of patients with ARI were Streptococcus pneumonia, Staphylococcus aureus, and Klebisilia pneumonia. Honey contains flavonoids, amino acids and potassium as antibiotics that are bactericidal (kill bacteria) and bacteriostatic (inhibit bacterial growth). Gingerol in ginger (Zingiber officinale) and lemon (Citrus limon) has antibacterial activity. Honey fermentation is believed to have great potential as an antibacterial compound. This study aimed to determine the inhibitory activity and physical characteristics of fermented honey, lemons, and ginger against ARI bacteria. The test bacteria used were Streptococus pneumonia, Stahpylococcus aureus, and Klebsilia pneumonia. Fermentation of honey, lemon, and ginger was performed with variations in fermentation time (days 1, 3, 5, and 7) and honey without fermentation to determine the effect of fermentation time on inhibitory activity. The inhibition activity was tested using the agar diffusion method. Measurement of inhibition diameter using a caliper. Determination of ginger lemon fermented honey characteristics, including water content, sucrose content, and total sugar content, using gravimetric and titrimetric methods. Based on the activity test, honey fermented for 1 day had the greatest inhibitory activity of 9.71 mm; 9.20 mm; and 9.86 mm against Stahpylococcus aureus, Staphylococcus pneumonia, Klebsilia pneumonia compared to honey fermented for 3 days, 5 days, 7 days and honey without fermentation. ...

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Kualitas Madu Lokal Berdasarkan Kadar Air, Gula Total dan Keasaman dari Kabupaten Magelang

Cited by 5 publications

References 4 publications

Effect of Rotational Speed and Extraction Time on The Physicochemical Qualities of Klanceng Honey (Trigona sp.)

Effect of Rotational Speed and Extraction Time on The Physicochemical Qualities of Klanceng Honey (Trigona sp.)

Physico-chemical properties of multifloral honey Apis dorsata and monofloral honey of bees Apis mellifera

Characterization and Antibacterial Activity Test of Honey, Lemon, Ginger Fermentation Against Bacteria Causing Acute Respiratory Infections (Ari)

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