| Issue |
E3S Web Conf.
Volume 335, 2022
The 2nd International Conference on Environmentally Sustainable Animal Industry (The 2nd ICESAI 2021)
|
|
|---|---|---|
| Article Number | 00026 | |
| Number of page(s) | 11 | |
| DOI | https://doi.org/10.1051/e3sconf/202233500026 | |
| Published online | 14 January 2022 | |
Honey moisture reduction using several thermal methods and their effects on its quality
1 Animal Science Doctoral Program, Faculty of Animal Science, Universitas Brawijaya, Malang 65145, East Java, Indonesia
2 Department of Animal Products Technology, Faculty of Animal Science, Universitas Brawijaya, Malang 65145, East Java, Indonesia
3 Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang 65145, East Java, Indonesia
4 Department of Agricultural Engineering, Faculty of Agricultural Technology, Universitas Brawijaya, Malang 65145, East Java, Indonesia
5 Department of Animal Products, Faculty of Animal Science, Universitas Brawijaya, Malang 65145, East Java, Indonesia
6 Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Brawijaya, Malang 65145, East Java, Indonesia.
7 Department of Animal Husbandry, Faculty of Animal Science, University of Mataram, Mataram 83125, Indonesia
8 Department of Agrotechnology, Faculty of Agriculture, University of Pattimura, Ambon 97233, Indonesia
9 Department of Animal Husbandry, Faculty of Animal Husbandry, Islamic University of Malang, Malang 65144, Indonesia
10 PT. Kembang Joyo Sriwijaya, Malang 65152, Indonesia
11 Animal Science Magister Program, Faculty of Animal Science, Universitas Brawijaya, Malang 65145, East Java, Indonesia
* Corresponding author: lilik.eka@ub.ac.id
Honey is thermally heated at various methods to decrease the moisture content and prolong the shelf life. The heating methods might decrease the quality of honey's physicochemical and biochemical properties. The present study thermally treated the honey with a pasteurizer, evaporator, and dehumidifier. The most thermally affected to decrease the moisture content were treatment by dehumidifier (14.09%), subsequent evaporation (8.41%), and pasteurization (8.41%). After heating, significant differentiation was also observed in the variation of both HMF (Hydroxymethylfurfural) content and diastase activity according to the botanical origin of the honey sample. In line with the biochemical analysis of honey, total phenolic decreased significantly during the pasteurization treatment. Evaporation was the most resistant thermal treatment due to its ability to maintain the level of HMF and the enzyme diastase as a standard for honey quality. However, changes made in physicochemical and biochemical quality are still in compliance with national and international legal limits.
© The Authors, published by EDP Sciences, 2022
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