Quality Assessment on Honey Produced from Six Months Old Acacia crassicarpa

¹ University of Muhammadiyah Malang, Jl. Raya Tlogo Mas No. 246 Malang 65144, East Java, Indonesia
² Universitas Lancang Kuning, Jl. Yos Sudarso km 8 Rumbai, Pekanbaru 28261, Riau, Indonesia
³ University of Latvia, Jelgavas Street 1, Room 302, Riga LV-1004, Latvia
⁴ University of Sumatera Utara, Jl. Tri Dharma Ujung, Kampus USU Medan 20155, North Sumatera, Indonesia.
⁵ University of Brawijaya, Jl. Veteran, Malang 65145, East Java, Indonesia
⁶ Mayantara School, Jl. Puncak Mandala No.40A, Malang 65146, East Java, Indonesia

^* Corresponding author: suhestieni@unilak.ac.id

Abstract

This study aimed to analyze the quality of Apis mellifera-produced honey generated from 6 mo old Acacia crassicarpa nectar at 28 d harvest period. The tests referred to the procedures required by the Indonesia National Standard (SNI) 8664-2018. The quality variables tested were of odor and taste and diastase enzyme activity as well as hydroxymethylfurfural (HMF), water, reducing sugar (glucose), sucrose, acid, water insoluble matter, and ash contents. The data were analyzed by using the student t test, where one sample group was prepared to compare each honey quality variable with the quality standard value. The results showed a distinctive smell and taste of honey, enzyme activity > 1.52 DN, HMF 0 mg kg-1, water content 24.2 % w w-1, reducing sugar content 66.56 % w w-1, sucrose content 1.50 % w w-1, acidity 113.05 NaOH kg-1, water insoluble matter content 0.018 % w w-1, and ash content 0.26 % w w-1. It is concluded that the quality variables for honey samples that met the quality requirements were odor and taste, HMF, reducing sugar, sucrose, water insoluble matter, and ash. Meanwhile, those that do not meet the quality requirements are the activity of the attached enzyme, water content and acidity.