Quality of Water Content, Diastase Enzyme Activity and Hidroximetilfurfural (HMF) in Rubber and Rambutan Honey

Harjo, Sulis Setio Toto; Radiati, Lilik Eka; Rosyidi, Djalal

doi:10.21776/ub.jitek.2015.010.01.3

Cited by 9 publications

(7 citation statements)

References 1 publication

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“…Moisture content of both samples are similar to some local Indonesian honey reported (Adalina, 2018;Evahelda, Pratama, Malahayati, & Santoso, 2017;Savitri, Hastuti, & Suedy, 2017) and Indian honey which ranged from 22.6-26.2% w/w (Kavapurayil et al, 2014). The values obtained in this study were higher than rubber honey and rambutan honey from Indonesia (Harjo, Radiati, & Rosyidi, 2015), Nigerian honey (Buba et al, 2013), Algerian honey (Khalil et al, 2012), Saudi Arabia honey (Mohammed et al, 2017), and Pakistan honey (Ahmed et al, 2016).…”

Section: Proximate Analysis Bsupporting

confidence: 82%

“…Moisture content is influenced by season and geographical origin (Kavapurayil et al, 2014) which partially explains the reason why honey from tropical countries such as India and Indonesia may have higher moisture values and honey from the region with dry climate may have very low moisture as low as around 10% w/w. Low moisture content is essential to extend storage period of honey since it will inhibit fermentation and the growth of osmotolerant yeast (Ahmed et al, 2016) for example Zygosaccharomyces (Harjo et al, 2015). Honey with moisture higher than 19% with only one yeast spore per gram will spoil (White & Doner, 1980).…”

Section: Proximate Analysis Bmentioning

confidence: 99%

“…Honey with moisture higher than 19% with only one yeast spore per gram will spoil (White & Doner, 1980). Early harvesting also can cause high moisture content (Harjo et al, 2015). Based on the result, honey moisture content should be reduced, for example, through drying or determining the exact harvest time.…”

Section: Proximate Analysis Bmentioning

confidence: 99%

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Physical and Chemical Properties of Local Honey From East Kalimantan

Karimah

Melati

Saputri

2020

J. penelit. has. kehutan

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Most of the local honey production in East Kalimantan is managed traditionally, thus honey quality, particularly its physical and chemical properties, are unknown. However, the honey analysis provides a comprehensive composition profile and potentially gives hints to improve the quality of local honey from East Kalimantan. This research aimed to analyse the properties of two local honey from East Kalimantan. The methods used in this study were gravimetric, volumetric, spectroscopy, spectrophotometry, and chromatography. Honey A was produced by Apis cerana whereas Apis dorsata produced honey B. The color intensities were 560±5.66 and 947.5±27.58 mAu for honey A and B, respectively. Honey A and B a had moisture content of 22.7 and 25.8% w/w, respectively. Other proximate analysis parameters were also reported. Fructose and glucose content for honey A were 30.65±2.35% w/w and 30.08±0.58% w/w, while honey B gave different pattern with fructose at 28.06±1.04 and higher glucose instead at 32.74±1.13% w/w. Reducing sugar and total sugar for both samples were higher than 60% w/w while sucrose in honey A and B were 2.8 and 1.4% w/w respectively, thus indicating no adulteration. Vitamin C content measurement showed negligible result with total phenolic content of honey A was lower than honey B. Honey B had higher Na, Ca, Fe and Zn than those of honey A. This study reported thorough chemical composition of local honeys from East Kalimantan in which some could have significant nutritional value. However, quality improvement particularly on moisture and reducing sugar content is necessary to meet Indonesian National Standard 8664:2018.

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Section: Proximate Analysis Bsupporting

confidence: 82%

Section: Proximate Analysis Bmentioning

confidence: 99%

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Physical and Chemical Properties of Local Honey From East Kalimantan

Karimah

Melati

Saputri

2020

J. penelit. has. kehutan

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“…Menurut (Harjo et al, 2015), kadar air merupakan banyaknya air yang terkandung dalam bahan yang dinyatakan dalam satuan persen (%).…”

Section: Kadar Airunclassified

Isolasi Gelatin Dari Berbagai Bahan Baku Hewani : Review Jurnal

Setyaningsih

Arfania²,

Sarie³

et al. 2023

Buana Farma

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Indonesia is a country that is rich in a variety of natural resources, one of which is animal. Therefore, the isolation of gelatin from various other types of animals began to be developed. Gelatin is the result of the decomposition of animal protein which has found many functions in both the food and pharmaceutical fields. Gelatin is used as a stabilizer, gelling agent, binder, thickener, and emulsifier. The method used is to search for research journal literature through electronic databases such as Google Schoolar and Sciene Direct. The results of several studies show that gelatin has water content, ash content, protein content and fat content with several different animal raw materials.

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“…Pada madu adanya enzim diastase ini sebagai indikator dalam penilaian kualitas dan kemurnian madu. Aktivitas enzim diastase ditentukan dengan Diastase Number (DN) 11,12 . Penelitian sebelumnya menunjukkan bahwa metode cepat penentuan enzim diastese dapat menggunakan potensiometri 13 , metode spektrofotometri UV-Vis 14 , Gas Chromatography-Mass Spectrometry 15 dan metode Schade 16 .…”

Section: Pendahuluanunclassified

Deteksi Madu Palsu Dan Kualitas Madu Dengan Enzim Diastase

Ichsan¹,

Hafidzah

Putri

et al. 2022

JIK

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Permintaan madu yang meningkat yang tidak diimbangi dengan produksi madu yang memadai, meningkatkan risiko pemalsuan madu. Keaslian dan kualitas madu dapat ditentukan menggunakan metode konvensional (uji larut, uji keruh, uji buih, uji pemanasan) dan kimia. Uji kimia enzim diastase dapat digunakan sebagai indikator dalam penilaian kemurnian dan kualitas madu karena enzim tersebut diproduksi langsung oleh lebah. Penelitian ini bertujuan untuk menganalisis pemanfaatan uji enzim diastase dalam mendeteksi madu palsu dan kualitas madu di Kota Palu. Metode yang digunakan adalah uji enzim diastase sesuai SNI 8664: 2018 menggunakan spektrofotometri UV-Vis. Sampel berupa 9 sampel registrasi MD, 3 registrasi ML, 9 registrasi PIRT dan 1 madu palsu. Pengujian dan pengambilan data dilakukan di Balai POM Palu. Berdasarkan hasil pengujian, keaslian dan kualitas madu tidak dapat ditentukan hanya dengan metode konvensional karena pengamatannya tidak terukur secara pasti. Pada uji kimia enzim diastase didapatkan 17 sampel dari 22 sampel mempunyai kualitas baik karena memenuhi syarat SNI. Nilai Diastase Number (DN) yang diperoleh dari 0.64 sampai 23.11 sedangkan madu palsu nilai DN = 0 (tidak terdeteksi). Tidak terdeteksinya enzim diastase dalam contoh madu dapat diindikasikan sebagai madu palsu karena dalam contoh madu tersebut hanya mengandung gula dan tidak mengandung enzim diastase

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Quality of Water Content, Diastase Enzyme Activity and Hidroximetilfurfural (HMF) in Rubber and Rambutan Honey

Abstract: ABSTRACT

Cited by 9 publications

References 1 publication

Physical and Chemical Properties of Local Honey From East Kalimantan

Physical and Chemical Properties of Local Honey From East Kalimantan

Isolasi Gelatin Dari Berbagai Bahan Baku Hewani : Review Jurnal

Deteksi Madu Palsu Dan Kualitas Madu Dengan Enzim Diastase

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