Uji Aktivitas Antibakteri Pada Macam Macam Madu Pada Bakteri Escherichia Coli Dan Staphylococcus Aureus Dengan Metode Difusi Agar Dan Dilusi Cair

Putri, Siti Aisyah Ratna; Susanto, Haryanto; Tambun, Sabrina Handayani; Oktiarso, Teguh

doi:10.33479/sb.v2i2.153

Cited by 1 publication

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…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: 89%

See 1 more Smart Citation

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.

View full text Add to dashboard Cite

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.

show abstract

Section: Honey Colorsupporting

confidence: 89%

“…Honey is acidic because it has acidic compounds such as gluconic acid, acetic acid, citric acid, lactic acid, oxalic acid, butyric acid and formic acid [31]. The acidity value of honey affects the taste and aroma of honey [34].…”

Section: Honey Colormentioning

confidence: 99%