Analysis of honey in the comal district involves testing for moisture content,acidity levels, reduction of sugar levels, and sucrose sugar levels

Rusmalina, Siska Analysis of honey in the comal district involves testing for moisture content,acidity levels, reduction of sugar levels, and sucrose sugar levels. SINtech 2023 for ADSCD The 2nd National and International Conference at Kalasin University.

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Abstract

Honey, a natural sweetening liquid produced from the nectar of plants by bees, is known for its diverse colors and medicinal properties for humans (Q.S, An-Nahl ayat 69). In Indonesia, the quality standard for honey is outlined in SNI 8664-2018. The 2020 case of counterfeit honey from Banten raised public concern, highlighting the need for consumer protection against fake honey consumption. A survey conducted by researchers in the Comal area revealed the prevalence of low-priced honey brands, prompting concerns about authenticity and safety. Consequently, an analysis of the quality of pure honey circulating in the Comal District is imperative, encompassing organoleptic, water content, acidity, and sucrose sugar content tests. This research is included in descriptive observational research. Honey samples were obtained through random sampling, with selections made from various honey types and brands. The assessment of honey quality involved both qualitative and quantitative analyses. Organoleptic tests were conducted to evaluate shape, color, smell, and taste, while quantitative analysis included water content, acidity, and sucrose sugar tests. The results of these tests were then compared against the standards outlined in SNI 8664-2018. The set requirements include a maximum allowable water content of 22%, a maximum acidity level of 50 mL NaOH/kg, a maximum sucrose sugar content of 5%, and a minimum reducing sugar content of 65%. The study focused on 20 brands of pure honey, encompassing four distinct types, all free from additional ingredients such as ginger, turmeric, ginseng, cumin, etc. These samples were sourced from Apotek, supermarkets, and herbal medicine sellers. Each honey sample exhibited unique organoleptic characteristics attributable to variations in bee type, flower source, and production location, yet all adhered to the specified requirements. However, the results of the honey quality tests, including assessments of water content, acidity levels, sucrose sugar levels, and reducing sugar levels, revealed that 5 out of the 20 samples failed to meet the stipulated standards. These non-compliant samples are identified by the codes B, D, F, J, and S. The acidity test results show that sample B does not meet the requirements. The test results for, sucrose sugar content were not satisfactory. The reducing sugar test results showed that all samples were less than 65% w/w. Keywords: comal subdistrict honey quality, moisture content, multiflora honey; reducing sugar levels

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