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KARAKTERISTIK FISIKOKIMIA MADU Heterotrigona itama ASAL PROVINSI RIAU
Abstract
Meliponiculture becomes popular beekeeping practices during pandemic of covid 19 since it has a good demand and price. Nonetheless, studies related characteristics of stingless bee honey from Riau province are very few and this leads to honey misconception. Objective. To examine the physicochemistry characteristics of stingless bee (H. itama) honey of four locations in Riau province using SNI 8664:2018 as the benchmark. Methods. Honey samples were taken from four regencies, i.e Rumbio Jaya, Kuok, Tambang, dan Ukui. Analyzing was conducted toward all samples using procedure stated at SNI 8664:2018. Results. All samples were categorized as honey based on organoleptic test. Moreover, honey color has range from white, light amber, light amber, dan amber depended on the locations. In addition, all samples from four locations met all requirements that are stated on the SNI 8664:2018 in parameter of diastase enzyme, hidroxylmetil furfural (HMF), percentage of reduction sugar, percentage of sucrose, and total free acidity. In moisture content, only sample from Rumbio Jaya met the requirements. Meanwhile, the others had more moisture content that is required by SNI 8664:2018. It is suggested that comprehensive study throughout the year need to be conducted to obtain more comprehensive results.
... Acacia crassicarpa honey in Riau has a rich history, with beekeeping practices becoming popular in recent years, particularly during the COVID-19 pandemic due to increased demand (Purwanto et al., 2024). Meanwhile, the production of A. crassicarpa honey is declining due to reduced natural forest area (Pribadi & Wiratmoko, 2023). ...
... Ananias et al. (2013) stated that honey with high acidity values but without signs of fermentation cannot be considered of lower quality, as factors influencing acidity include environmental conditions, harvest time, nectar source plants, and climate (da Silva et al., 2016;dos Santos Scholz et al., 2020). The acidity in honey may also indicate the presence of antioxidants often associated with ascorbic acid or vitamin C (Pribadi & Wiratmoko, 2023). A study by Handayani et al. (2022) investigated A. mellifera honey produced from A. crassicarpa nectar in Siak Regency, Indonesia. ...
The comprehensive understanding of the physicochemical profile of monofloral honey derived from Acacia crassicarpa, specifically in the Indonesian tropical forest ecosystem, has not been fully explored. The physicochemical characteristics of honey significantly influence its quality and consumer acceptance. Harvest time and the age of Acacia plants, which are suspected to affect honey’s physicochemical properties, are this study’s focal points. Our objective is to analyze the impact of harvest time and Acacia age on the physicochemical characteristics of honey. Using a complete randomized block design, treatments were administered at 14, 21, and 30 days of harvest within three Acacia age groups: 3, 8, and 18 months. The honey composition was assessed following the Indonesian National Standard 8664:2018 procedure. The statistical analysis determined the optimal harvest period for honey by assessing its physicochemical properties and comparing them to the Indonesian National Standard 8664:2018 procedure (SNI 8664:2018 standards). One-way analysis of variance evaluated the effects of harvest time and plant age on composition, followed by a least significant difference tests to identify significant differences between harvest times. Results indicate a significant influence of harvest time and Acacia age on all honey composition variables, including diastase enzyme activity, hydroxymethylfurfural content, moisture level, sugar content, and acidity (P<0.01). Our findings suggest optimal honey harvest at 30 days, aligning with the 8th and 18th months of A. crassicarpa. Most variables met SNI 8664:2018 standards, except acidity levels. Further investigation is needed to discern the causes of acidity in Apis mellifera honey from Indonesian peat swamp forests.
... Bau dan rasa khas madu dari sampel dalam penelitian ini menandakan bahwa secara sifat organoleptik madu yang diteliti ini memenuhi standar SNI 8664─2018. Rasa madu kelulut cenderung lebih masam bila dibandingkan dengan madu dari jenis lain (Hakim et al., 2021;Pribadi & Wiratmoko, 2023). Bau dan rasa khas dari madu dipengaruhi oleh jenis tanaman sumber pakan, waktu panen dan kondisi lingkungan (Polak-Śliwińska & Tańska, 2021 dan Machado De-Melo et al., 2018). ...
Information about the characteristics of honey on the market, including kelulut honey, is not widely known by consumers, even though the characteristics or quality of honey that meet quality standards is very important for consumers. This study aims to 1) test the characteristics of kelulut honey (Heterotrigona itama) from Ghimbo Pomuan Customary Forest, Kampar Regency, 2) compare the characteristic parameters of kelulut honey with standard values in SNI 8664-2018. The procedure for testing the characteristics of honey refers to the Indonesian National Standard (SNI) 8664─2018. Data analysis was carried out descriptively. The results showed that the characteristics of kelulut honey in the study had a distinctive smell and taste of honey, enzyme activity above 0 DN, Hydroxymethylfurfural (HMF) <0.0015 mg/kg, water content 29% w/w, reducing sugar 54.27% w/w, sucrose 1.31% w/w, acidity 201.91 mL NaOH/kg, water-insoluble solids 0.04% w/w, ash 0.30% w/w, lead contamination (Pb) 0.71 mg/w kg, and cadmium (Cd) contamination <0.16 mg/kg. Variable characteristics of kelulut honey that meet the quality incision values of SNI 8664─2018, namely HMF, sucrose, water-insoluble solids, ash, lead metal and cadmium metal contamination. The characteristic variables that do not meet the quality requirements are the activity of enzymes above, reducing sugars, water content, and acidity.
... Lebah ini termasuk golongan lebah tanpa sengat (stingless bee) dan di Indonesia maupun di Malaysia dikenal dengan sebutan lebah kelulut (Abu Bakar et al., 2017;Herwina et al., 2022). Bila dibandingan dengan jenis lebah penghasil madu lainnya, lebah ini relatif lebih mudah dibudidayakan karena tidak menyengat dan relatif jinak, tidak sulit perbanyakan dan perawatannya, serta dapat menghasilkan madu yang cukup banyak bila kondisi pakan cukup (Lukman et al., 2021;Pribadi et al., 2023). Lebah kelulut selain menghasilkan madu, juga menghasilkan propolis yang memiliki nilai ekonomi cukup baik. ...
Breeding the kelulut honey bee (Heterotrigona itama) is relatively easy, not difficult to breed and care for, and produces quite a lot of honey. Breeding kelulut can be done on land that is not large, as long as the feed source in the form of sufficient nectar, pollen and resin. The Ash-Shiddiq Mosque in Umban Sari Village, Rumbai District, Pekanbaru City fulfills these requirements. The problem is that mosque DKM members do not have the knowledge and skills to do this business. The service team provides counseling, training and evaluation of activities and results. The results of partner activities have knowledge, skills in kelulut beekeeping and have obtained results in the form of honey which is one of the sources of income for the mosque. This activity has succeeded in empowering the mosque's DKM, so that it is expected to contribute to the smooth operation of the mosque. Keywords: Beekeeping, kelulut bees (Heterotrigona itama), mosque's DKM empowerment Abstak Budidaya lebah madu kelulut (Heterotrigona itama) tidak asing lagi bagi sebagian masyarakat Indonesia, relatif lebih mudah dibudidayakan karena tidak menyengat dan jinak, tidak sulit perbanyakan dan perawatannya, serta dapat menghasilkan madu yang cukup banyak. Kegiatan budidaya kelulut dapat dilakukan pada lahan yang tidak terlalu luas, asalkan sumber pakan mencukupi berupa tanaman sumber nektar, pollen dan resin. Masjid Ash-Shiddiq di Kelurahan Umban Sari, Kecamatan Rumbai, Kota Pekanbaru Riau memenuhi persyaratan tersebut. Permasalahannya adalah anggota DKM masjid belum memiliki pengetahuan dan keterampilan untuk melakukan usaha budidaya lebah madu kelulut. Tim pengabdian memberikan pelatihan dan pendampingan dengan melakukan 3 tahapan kegiatan, yaitu: penyuluhan, pelatihan dan evaluasi kegiatan dan hasilnya. Hasil kegiatan pengabdian ini, mitra telah memiliki pengetahuan, keterampilan dalam budidaya lebah kelulut dan telah memperoleh hasil berupa madu yang menjadi salah satu sumber pamasukan masjid. Kegiatan ini telah berhasil memberdayakan DKM masjid, sehingga diharapkan dapat berkontribusi untuk kelancaran operasional masjid. Kata kunci: Budidaya lebah, Lebah kelulut (Heterotrigona itama), pemberdayaan DKM Masjid.
There is a high diversity of bees in the tropics, including honey bees and stingless bees, which are the main sources for honey and other ecosystem services. In Indonesia, beekeeping practices have been developed for centuries, and they have been part of many cultural practices in many traditional communities. The objective of this research was to study the beekeeping status and managed bee diversity in Indonesia and to investigate beekeepers’ perspectives on the factors and obstacles related to beekeeping. Direct interview and online interview were conducted to gain data on bees and beekeepers. In total, 272 beekeepers were interviewed across 25 provinces. Samplings of honey bees and stingless bees were also done during direct interviews for further identification and, when possible, pollen identification. All data and specimens were then sent to IPB Bogor for compilation and identification. We recorded 22 species of bees, including 3 species of honey bees and 19 species of stingless bees, that are reared by Indonesian beekeepers, with Apis cerana and Tetragonula laeviceps as the most common species. Our research also found that the majority of beekeepers fall into the category of the younger generation (30–39 years old) with educational background mostly from senior high school. Based on the beekeepers’ perspectives, there are several obstacles to beekeeping, especially the occurrence of death of bee foragers attributed to climate, food source, and pesticides. In conclusion, there is a need to develop a strategy for beekeeping and bee conservation in Indonesia, especially for adaptation and mitigation from environmental changes with a particular focus on climate and land-use change.
Agus A, Agussalim, Sahlan M, Sabir A. 2021. Honey sugars profile of stingless bee Tetragonula laeviceps (Hymenoptera: Meliponinae). Biodiversitas 22: 5205-5210. Honey was a functional food to improve human health, but irresponsible people used this circumstance to make fake honey. This study aimed to evaluate the profile of the sugar of stingless bee honey [Tetragonula laeviceps (Smith, 1857)] from different geographical origins in Indonesia. Honey, three samples were directly collected from three other sources for meliponiculture of T. laeviceps in Indonesia: Sleman, Klaten, and Gunungkidul. The honey sugars profile was analyzed: glucose, fructose, sucrose, reducing sugar, the sum of fructose and glucose, glucose to moisture ratio, fructose to glucose ratio, and honey pH. Glucose and fructose were analyzed by HPLC, sucrose by Luff Schoorl, reducing the sugar by Layne-Enyon, and pH by a pH meter. The current findings revealed that the geographical origins had a highly significant effect on glucose, fructose, the sum of fructose and glucose, glucose to moisture ratio, fructose to glucose ratio, and honey pH (P<0.01) and significant effect on reducing sugar (P<0.05), but not on sucrose content. Thus, it can be concluded that the origins were affecting the honey sugars profile and honey from Sleman has the highest sugars content, followed by honey from Klaten and the lower was honey from Gunungkidul.
Denaturation of protein is a biological phenomenon in which a protein loses its native shape due to the breaking or disruption of weak chemical bonds and interactions which makes the protein biologically inactive. It is the process where properly folded proteins formed under physiological conditions is transformed to an unfolded protein under non-physiological conditions. The process of denaturation of proteins can occur under different physiological and chemical conditions. Denaturation can be reversible or irreversible. Denaturation is mostly takes places when the protein is subjected under external elements like as inorganic solutes, organic solvents, acids or bases, and by heat or irradiations. The denaturing agents or denaturants widely used in protein folding or unfolding experiments are urea and guanidinium chloride (GdmCl). In denaturation, the alpha-helix structure and beta sheets structure of the native protein are disrupted and unfolds it into any random shape. We can also say that denaturation occurs due to the disruption of bonding interactions which are responsible for secondary structure and the tertiary structure of the proteins.
Six honey samples from different origin were examined and compared for their physicochemical proprieties (pH, moisture content, TSS, water activity, amino acid and refractive index) and antioxidant activity antioxidant content, (total phenolic and total flavonoids). In addition, colore intensityABS635, Hunter color values, lycopene, β – carotene and HMF were also studed. Clover honey, Egypt) was the most acidic (pH 3.26). (Sider honey, Yemen) and (Sider, Saudi) showed the lowest moisture content (16.81 and 16.91) respectively. Among all the samples, acacia honey showed the lowest HMF content (3.6mg/kg) while sider honey-Saudi recorded the highest HMF content (22.47 mg/kg). All the tested samples showed high content of phenolic and flavonoid compounds. Out of the six tested honey, Sider-Saudi honey recorded the highest phenolic and flavonoid content and color intensity flowed by pine honey, Germany). The results of the antioxidant proprieties of the different honey samples as assed by DPPH method showed strong positive correlation between the antioxidant content and antioxidant activity and the polyphenolic content and the color of the honey. The darker honeys (sider honey, Saudi and pine honey, Germany) recorded higher antioxidant activety.
Water content is one of the parameters of the honey product quality. Unlike Apis honey product, honey from stingless bee ( Heterotrigona itama ) have higher water content. To meet the required standard, reducing water content of stingless bee honey need to be done. Therefore, in this study we aim to find out the effect of using honey water content reducer device to water content and quality of stingless bee honey. We modified simple drying cupboard with heat pad to reduce honey water content. Moreover, nutrient analysis was carried out to know whether the drying process affect its nutrient quality. Six sample of stingless bee honey which was placed in a container (thickness=0.5 cm) and the temperature was set at 40°C. According to the study, to reach the recommended honey water content (21-22%) it takes approximately 3 hours with a value of R=0.848 in addition, drying treatment (40°C) did not affect the nutritional quality of stingless bee honey.
Honey is characterized as a natural and raw foodstuff that can be consumed not only as a sweetener but also as medicine due to its therapeutic impact on human health. It is prone to adulterants caused by humans that manipulate the quality of honey. Although honey consumption has remarkably increased in the last few years all around the world, the safety of honey is not assessed and monitored regularly. Since the number of consumers of honey adulteration have increased in recent years, their trust and interest in this valuable product has decreased. Honey adulterants are any substances that are added to the pure honey. In this regard, this paper provides a comprehensive and critical review of the different types of adulteration, common sugar adulterants and detection methods, and draws a clear perspective toward the impact of honey adulteration on human health. Adulteration increases the consumer's blood sugar, which can cause diabetes, abdominal weight gain, and obesity, raise the level of blood lipids and can cause high blood pressure. The most common organ affected by honey adulterants is the liver followed by the kidney, heart, and brain, as shown in several in vivo research designs.
Invertase and glucose oxidase are secreted by the hypopharyngeal glands of honeybees for the hydrolysis of sucrose and the preservation from microbial effects, respectively. It is also prominent to understand how the levels of invertase and glucose oxidase of raw honey samples are being influenced by different conditions because the behavior of these specific enzymes in raw honeys could be a marker for the quality parameters. On the basis of this expectation, three raw honey samples tagged as blossom, pine, and oak were investigated. To reach the desired aim, extraction conditions were diversified by the range of different periods as 0, 1, 3, and 6 h and of different temperatures as 24, 45, and 65°C. The optimal heating condition and the period of extraction for invertase activity of all honey types were 24°C and 1 h because data of this condition were 147.960–178.266 enzyme unit per kilogram (U/kg) and 20.179–24.313 invertase number (IN). Although the variety of glucose oxidase activity was not evaluated as a worthwhile indicator of quality for raw honey due to its abnormal activity behavior, the change of invertase activity should be considered as a quality parameter due to showing the gradual decreasing level from initially a quite high one.
Commercial honey is widely available in the market, raising questions whether the honeys are good in quality or otherwise, Thus, this research was designed to compare the quality of harvested stingless bee honey and commercial honey available in the Malaysian market by measuring their sugar profile and enzyme activity. The analysis showed that the honey contained moisture between 16.6% - 32.1%, various sugar starting with fructose (15.03 – 48.44 g/100 g), glucose (12.16 – 40.09 g/100 g), sucrose (<0.01 – 7.29 g/100 g), Fructose + Glucose (F+G) (15.03- 80.25 g/100 g), Fructose/Glucose (F/G) (0.78 – 1.63), and G/W (0.47 – 1.89). Also, diastase activity and Invertase activity of the honey varied from 1.82 to 6.11 DN and 0.27 IN to 4.94 IN, respectively. Eight honey samples including harvested honey, H. Itama and G.Thoracica showing comparable results with past studies and within the limits of Malaysian Standard. However, all honey samples demonstrate lower enzyme activity suggesting that honey from stingless bee has low enzyme activity compare to Apis mellifera honey.
Karakteristik madu dari lebah hutan Apis dorsata yang berasal dari bioregion di Riau belum dipelajari secara intensif. Penelitian ini mempelajari karakteristik madu dari lebah hutan dari bioregion di Riau berdasarkan pada Standar nasional Indonesia. Penelitian dilakukan pada bulan September 2015 hingga November 2015. Sedikitnya tiga sampel madu hutan diambil sebagai ulangan pada setiap bioregionnya dan dianalisis berdasarkan prosedur dari SNI 8664-2018. Enam bioregion dimana sampel madu diambil adalah hilir dan pesisir pantai (Kabupaten Bengkalis dan Selat Panjang), hutan dengan tanah mineral (Kabupaten Kampar), hutan rawa gambut (Kabupaten Pelalawan), aliran sungai (Kabupaten Rokan Hilir), hutan tanaman (Kabupaten Siak), dan perkebunan kelapa sawit dan karet (Kabupaten Kuansing). Hasil menunjukkan bahwa tidak ada perbedaan yang nyata antar bioregion terhadap mayoritas parameter pada SNI 8664-2018. Akan tetapi, parameter gula reduksi dan kadar air pada seluruh sampel menunjukkan bahwa madu hutan yang diteliti tidak memenuhi persyaratan SNI 8664-2018. Lebih lanjut, jenis dan ukuran polen yang terdapat pada sampel madu dapat dijadikan metode untuk penentuan asal usul madu berdasar bioregionnya.
Honey is a sweet, viscous syrup produced by the honey bee (Apis mellifera). It is probably the first natural sweetener ever discovered, and is currently used as a nutritious food supplement and medicinal agent. The aim of the present mini-review is to summarize and update the current knowledge regarding the role of honey in CVDs based on various experimental models. It also describes the role of its phenolic compounds in treating CVDs. Many such phenolic and flavonoid compounds, including quercetin, kaempferol, apigenin, and caffeic acid, have antioxidant and anti-platelet potential, and hence may ameliorate cardiovascular diseases (CVDs) through various mechanisms, such as by decreasing oxidative stress and inhibiting blood platelet activation. However, as the phenolic content of a particular type of honey is not always known, it can be difficult to determine whether any observed effects on the human cardiovascular system may be associated with the consumption of honey or its constituents. Therefore, further experiments in this area are needed.
The objective of this study was to determine the sugar content profile of honey produced by the Indonesian stingless bee, Tetragonula laeviceps, from different regions. Honey was obtained from three regions, the Faculty of Animal Science Universitas Gadjah Mada (UGM), Nglipar Gunungkidul, Yogyakarta and North Lombok, West Nusa Tenggara. The sugar content profile of honey was analyzed for glucose, fructose, and sucrose contents; reducing sugars; the sum of fructose and glucose; and the ratio of fructose to glucose. All data were statistically analyzed using one-way analysis of variance (ANOVA), and significant differences between the means were identified with Duncan's multiple range test (DMRT). Region had a significant effect on glucose and sucrose contents, and reducing sugars, but not on the sum of fructose and glucose (p>0.05). In addition, region had a highly significant effect on fructose content and the ratio of fructose to glucose. Honey from the Faculty of Animal Science UGM had the highest sugar content profile compared with the honey from Lombok and Nglipar.
Honey is a nutritious substance produced by bees. Its quality and nutritional value is of great importance for consumers. Keeping this in view physicochemical and minerals determination as quality parameters of fresh floral Pakistani honeys produced by A. mellifera and branded honeys was conducted. The results of fresh honey indicated average means of Color as 48.78 mmPfund, pH 4.9, Total acidity 37.14 meq/kg, Moisture content 18.62%, Electrical conductivity 0.23 mS/cm, Ash content 0.49%, HMF content 30.85 mg/kg, Proline 365.84 mg/kg, Diastase activity 34.39(DN) and Invertase activity was 68.61(IN) comparable to honey standards. Natural honey were rich in k+ (408.46 ppm) and Na+ (405 ppm). Although Ca+ was very low. Whereas, Co, Mn and Ba concentrations exceed the 1 ppm. However, Pb, Cr, and Mo were unnoticeable. Similarly, Color, pH, MC, EC, T. Acidity, HMF, Proline, Ash content, Diastase and Invertase activity of branded honey samples average means found were 42.5 mmPfund, 5.05, 20.5%, 0.18 mS/cm, 15.34 meq/kg, 36.5 mg/kg, 181.6 mg/kg, 1.11%, 7.90(DN) and 36.97(IN) respectively. The findings showed that fresh honey samples were good and of consumable quality as per honey standards than branded honey. Higher HMF content and lower enzymatic activity in branded honey sample than the Codex standards revealed its either long or improper storage.
The physicochemical characteristics, antioxidant properties and botanical discrimination according to the organic acid content in Malaysian stingless bee honey were investigated. The results showed that the botanical origin and bee species significantly influenced the physicochemical characteristics and antioxidant properties of stingless bee honey. Principle component analysis (PCA) revealed that stingless bee honey was differentiable from Apis mellifera honey by acetic, citric, D-malic and tartaric. Starfruit could be distinguished from gelam and acacia honeys by lactic. Whereas the gluconic and succinic acids were confirmed as a marker to discriminate honey samples from Heterotrigona itama and Geniotrigona thoracica species.
In this study, the quality evaluation of six honey samples was carried out by the analysis of some physico-chemical parameters. All the samples showed water content within limits (20%), except for the sample H01. This may be the result of a premature harvest. Values of ash content, Electrical conductivity and pH prove that the samples were most likely of floral origin. However, the samples H01, H02 and H04 may be elaborated from honeydew, because of their high ash content and electrical conductivity. The very high level of sucrose of H06 can be due to an adulteration by an addition of sucrose. The total acidity of all the samples was within limits, indicating absence of undesirable fermentation. The highest HMF level and the lowest invertase activity of H06, suggesting that this sample has undergone a heat treatment. In the other hand, the impact of storage at different temperature (4, 20, and 35°C) on HMF and color was also investigated. Storage at 4 and 20°C had no considerable effect on these parameters. However, storage at 35°C caused an increase of HMF and the results exceed largely the allowed limit (40 mg/Kg). In the same time, the color of the samples is accentuated because of Maillard reaction.
Penelitian ini bertujuan untuk menganalisis kualitas madu yang banyak beredar di kota Bengkulu dilihat dari pH, kadar air, warna, rasa, bau, tingkat kesukaaan konsumen, kebersihan dan dengan melakukan uji semut.Penelitian ini menggunakan 6 merek madu yang sudah dikenal di Bengkulu, yaitu Merek Madu Putih Flora, Madu Sumbawa, Madu Multisari, Madu Super, Madu Murni, dan Madu dari peternakan lebah dikepahiang. Hasil penelitian menunjukan semua merek madu yang diuji memiliki pH yang bagus yakni berkisar 3,4 sampai 3,8. Tetapi memiliki kadar air yang tidak bagus yaitu yang tertinggi 25% dan terendah 23%.Berdasarkan uji organoleptik, dan kebersihansemua merek madu yang diuji memiliki pengaruh berbeda nyata (P0,01).
Kata Kunci : Madu, kualitas madu, organoleptik, konsumen
An organic compound known as 5-hydroxymethylfurfural (HMF) is formed from reducing sugars in honey and various processed foods in acidic environments when they are heated through the Maillard reaction. In addition to processing, storage conditions affect the formation HMF, and HMF has become a suitable indicator of honey quality. HMF is easily absorbed from food through the gastrointestinal tract and, upon being metabolized into different derivatives, is excreted via urine. In addition to exerting detrimental effects (mutagenic, genotoxic, organotoxic and enzyme inhibitory), HMF, which is converted to a non-excretable, genotoxic compound called 5-sulfoxymethylfurfural, is beneficial to human health by providing antioxidative, anti-allergic, anti-inflammatory, anti-hypoxic, anti-sickling, and anti-hyperuricemic effects. Therefore, HMF is a neo-forming contaminant that draws great attention from scientists. This review compiles updated information regarding HMF formation, detection procedures, mitigation strategies and effects of HMF on honey bees and human health.
Honey is a natural resource for sugar. It is prepared by honeybees from the nectar of various flowers with the help of the enzymes in its body. Honey, apart from being a high quality nutrient, serves as a functional food and has a wide range of medicinal properties attributed to it. Honey is the best catalyst and adjunct with medicine. It should not be heated or consumed with hot substances and drinks. However, it can be heated in conditions where it won't be digested but be thrown out of the body after consumption as in emesis. Honey should be consumed in less quantity as when consumed in excess, may cause indigestion which is difficult to treat.
The main objective of this research was to produce innovative patisserie product based on consumers' preferences through organoleptic test. This research was conducted in several stages, namely: preparation phase, organoleptic test phase, and nutritional analysis. The making of patisserie product was done by considering the Segmentation of Consumer Behavior (Behavioristic Segmentation). Preparation phase was the making of product formulation. The determination of selected formula was based on experiment and organoleptic test i.e. hedonic quality test using semi-trained panelists. The next stage was to conduct organoleptic analysis i.e. hedonic quality organoleptic test to the flavor, serving and packaging of the patisserie product. The last step was to analyze the nutrition of the product. This research was an experimental research conducted at the Culinary Arts Laboratory, involving 14 panelists. In this study we used some instruments that was required to collect the research data. The result of this research was the finding of the patisserie product formula i.e. innovative product Cream Puff Nori, Spinach and Salmon. Based on the approach which we used i.e. the organoleptic test, we got result that at the final stage of organoleptic test, Choux paste product was rated as follows: 46.2% of the panelists stated that it was very delicious and 46.2% stated that the flavor of choux paste both content and skin was delicious, and only 7.7% stated that the flavor of choux paste was less delicious. As for the appearance, 38.5% of the panelists stated that the choux paste had a very good appearance and 53.8% stated it had good appearance. Only 7.7% stated that it had less good appearance. Thus the appearance of choux paste was considered better. The packaging was considered very attractive by 30.8% of the panelists and was considered attractive by 46.2% of the panelists. While 23% of the panelists considered the packaging less attractive. Nutritional value of one recipe formula contained energy 2064.8 Kal, 124.13 g protein, 57.13 g of fat and 198.5 g carbohydrate (32 pieces of choux paste).
Stingless bees from four different places in Penang, northern peninsular Malaysia including Universiti Sains Malaysia campus(USM), Botanical Garden, Balik Pulau and Teluk Bahang were sampled randomly and identified. A total of six species of stingless bee were successfully recorded; Heterotrigona itama, Lepidotrigona terminata, Tetrigona apicalis, Tetragonula iridipennis, Tetragonula laeviceps, and Tetragonula pagdeni. Heterotrigona itama is the most abundance species in both urban and forest area. Their hive can be found in all study areas. The results showed that Balik Pulau (forest) had the most diverse stingless bee species (5 species) compared to other selected sites. Morphometrical studies comprising fifteen characters of H.itama were measured. There were significant difference for H. itama body length and appendages between samples collected from urban and forest areas. H.itama in forest areas have larger body size compared to those in the urban area. Overall, stingless bees in urban areas was less diverse compared to forest area.
Colour is one of the most important sensory traits of honey for the consumers. Honeys originating from different plant species are different in colour, but there could be variability within them as well, if originating from different geographical locations. Colour of the honey usually is determined by subjective methods. We determined colour categories by Lovibond method, and compared the results with reflectance spectrometry by Minolta Chromameter for broadening the possibilities of determining the colour of the honey and getting an objective image. First purpose of the study was to find whether the results by Lovibond method are in concordance with those got by reflectance spectrometry. The second purpose was to decide whether white or black backgrounds get the more accurate result when using the Minolta equipment. The results revealed that Minolta Chromameter is suitable to determine honey colour and the reflectance spectrometry data is comparable with the Lovibond method. Additionally white background is advised to be used by this instrument The L* (r=-0.884; p< 0.001) showed close significant correlation with the Lovibond categories.
Most pollinators prefer the sugars present in the nectar they consume, so it has been hypothesized that they have molded nectar trait evolution. However, nectar-feeding bats do not exhibit preferences for the sugars present in their diet. We analyzed the role that biochemical and ecological factors could play in shaping the nectar traits of chiropterophilic plants. We studied nectar traits and flower production in 49 plant species. We evaluated the relationship between nectar concentration and sugar composition using phylogenetically independent contrasts and if nectar traits were related to flower production using a Manova. We found that 42 species produced high hexoses nectars, and 7 species produced sucrose rich nectars. Phylogenetically independent contrasts showed that nectar concentration was negatively related to glucose content, positively related to fructose content, and was not related to sucrose content. A negative relationship was found from glucose and fructose contents to sucrose content, and glucose content was negatively related to fructose content. Finally, we did not found any relationship between nectar traits and the plants’ flowering strategies. We conclude that bat physiology and the relative low evolutionary time of the interaction between plants and bats may determine the lack of pattern in the nectar characteristics of chiropterophilic plants.
The research covered two parts: I. Results of the consumer survey on quality of honey. In thesurvey, 576 college students from Lithuania and Poland took part. They ranged in age from 20- 24.II. For the research project, five kinds of honey from flowers of lime, raspberry, buckwheat, cockshead, and forest flowers were selected. Usually, consumers preferred liquid, golden-coloured honey. To liquefy the crystallised honey, a special device was used. Bees from a private apiary were carried for nectar collections to different forest districts. Chemical and sensory analysis of the honey were carried out at the Lithuanian University of Agriculture and at the Laboratory of the National Food and Veterinary Risk Assessment Institute. Data of the research were processed statistically by the software package "SPSS 10.0 for Windows". The most marketable is golden-coloured (46%) and liquid (84%) honey, whereas the best known is lime honey (98.7%). Lime honey was characterized as having the best flavour and the best aroma prior and post melting by the device to liquefy crystallised honey. Raspberry honey and buckwheat honey were noted for having the most attractive colour. Raspberry honey and buckwheat honey were also found to have the best consistency. In all honey samples melted by the device to liquefy the crystallised honey, the moisture content was significantly decreased. In lime and buckwheat honey prior and post thermal processing, diastase activity remained unchanged, whereas in cockshead and forest flower honey it increased significantly. The greatest HMF content was observed in buckwheat and forest honey (respectively 3.27 and 3.46 mg kg -1). After melting, the HMF content increased in lime and raspberry honey, however, it did not exceeded the recommended limit (not more than 40 mg kg -1).
The colour of honey is one of the most important quality criteria for consumers. The colour depends mainly on the content of plant pigments but the honey consistency, shape, and size of the crystals may also influence the honey colour parameters. It is related to the crystallisation and decrystallisation processes of honey during storage. In the present study, directions of colour changes of honey during storage were evaluated using a tristimulus colorimeter and the CIE 1976 L*a*b* and CIE L*C*h
The total phenolic content and colour intensity of the five common Malaysian honeys by the Apis spp. or Trigona spp. were studied following a modified Folin-Ciocalteu method and absorbance measurements, respectively. The total phenolic content and the colour intensity of honeys from the two types of bees were statistically different with P < 0.0005. The Trigona spp. honey gave higher total phenolic content with average 784.3 mg GAE/kg than the Apis spp. honey at average 590.5 mg GAE/kg. The total phenolic content of Malaysian honeys has good correlation with its colour intensity at R2 = 0.826.
Background
The aim of the present study was to evaluate the physical, biochemical and antioxidant properties of four Malaysian monofloral types of honey (gelam, longan, rubber tree and sourwood honeys) compared to manuka honey.
Several physical parameters of honey, such as pH, moisture content, electrical conductivity (EC), total dissolved solids (TDS), color intensity, total sugar and sucrose content, were measured. A number of biochemical and antioxidant tests were performed to determine the antioxidant properties of the honey samples. Hydroxymethylfurfural (HMF) levels were determined using high performance liquid chromatography.
Results
The mean pH, moisture content, EC and TDS of Malaysian honey were 3.90 +/- 0.12, 17.01 +/- 3.07%, 0.59 +/- 0.17 mS/cm and 294.87 +/- 81.96 ppm, respectively. The mean color and HMF level was 102.07 +/- 41.77 mm Pfund and 49.51 +/- 0.12 mg/kg, respectively. Sourwood honey contained the highest contents of phenolics (580.03 +/- 0.38 mggalic acid/kg) and flavonoids (156.82 +/- 0.47 mgcatechin/kg) with high DPPH radical scavenging activity (59.26 +/- 3.77%) as well as ferric reducing power [648.25 +/- 0.90 muM Fe (II)/100 g]. Sourwood honey also exhibited the highest color intensity. Several strong positive correlations were observed amongst the different antioxidant parameters and the various antioxidant tests.
Conclusion
This is the first time that the antioxidant potential of both sourwood and rubber tree honeys have been reported. Our results indicated that Malaysian honey (specifically sourwood honey and longan honey) is a good source of antioxidants compared to Manuka honey.
Floral nectar volume and concentration of ramson (Allium ursinum L. ssp. ucrainicum) were investigated in three different habitats, including two types of sessile oak-hornbeam association on brown forest soil with clay illuviation and a silver lime-flowering ash rock forest association on rendzina. Daily nectar production ranged from 0.1 to 3.8 μL per flower with sugar concentrations of 25 to 50%. Mean nectar volumes and concentrations showed significant differences between freely exposed flowers and covered flowers, which had been isolated from flower visitors 24 h prior to nectar studies. Both the amount and quality of nectar were affected by microclimatic conditions and soil properties and varied between populations at different habitats. In the silver lime-flowering ash rock-forest association mean nectar volumes and concentrations were lower than in a typical sessile oak-hornbeam association on three occasions, the difference being significant in two cases. During full bloom, the date of sampling did not have a profound effect on either nectar volume or concentration.
Numerous parameters affect the quality of honey from different beehive types (Albert – Žindaršić AŽ, Langstroth – Roott LR i Dadant – Blatt DB), i.e. the material of beehives are made of, the origin of queen bees (natural and selected), etc. Our research focuses on the influence of the botanic origin of honey plants (Tilia sp. L. (lime), Amorpha fructirosa L. (desert false indigo), Helianthus annuus L. (sunflower), Brassica napus subsp. olifera DC. (oil beet) and Robina pseudoacacia L. (acacia)) on the quality of honey. The physical and chemical analyses of honey (N=133) (water %, water insoluble compounds %, acidity level, mmol of acid per kg, electrical conductivity, mS/cm, reducing sugar %, sucrose %, HMF, mg/kg, and diastasic number) were conducted by Harmonised methods of the European Honey. The pollen analysis was conducted by Harmonised methods of melissopalynology.
The pollen analysis indicates that the botanic origin has had a statistically significant influence (P
In this study, which took place from August 2014 to August 2015, we looked at the physicochemical properties of honey produced by seven species of stingless bees and the honey bee (Apis mellifera). Every 2 months, we took honey samples from the Apis mellifera, Melipona fuscipes, Melipona favosa favosa, and Melipona compressipes, and every 3 months, samples were taken of Trigona (Frieseomelitta) nigra, Scaptotrigona sp., Nannotrigona sp., and Trigona (Tetragonisca) angustula. The results showed that the physicochemical properties depend on bee species (p < 0.05) and not on the time of year (p > 0.05). In addition, the samples were 97.2% correctly classified using multivariate analysis. We found that the water content, refractive index, total sugars, total acidity, diastase, pH, and hydroxymethylfurfural (HMF) have a discriminant power of p < 0.05
Honey usually contains a variety of mineral substances. Ninety five samples of known geographic and botanic origin were analyzed in order to detect possible contamination by common air pollution or other pathways. It was found that most elements correlate significantly with electrical conductivity. The contamination level of the toxic elements Pb and Cd measured in our study was low. There were differences between the honeys produced in the different areas only with regard to Fe and Cr content. The concentrations of the other trace elements measured in the present study, Cr, Ni, Cu, Zn, Mn and Fe, were similar to the values found in other recent studies. All of the trace elements determined in this work can be both from natural sources (soil, plants) and anthropogenic sources. Pb, Cd, and Zn especially, but also Cu, Cr, and Ni, are well known as potential air or soil contaminants of anthropogenic origin, but are of course also found as natural ingredients of soil minerals, as are also Fe and Mn. Variation in trace element content in different honey types is primarily due to botanical origin rather than geographical and environmental exposition of nectar sources.La miel normalmente contiene una variedad de sustancias minerales. Noventa y cinco muestras con origen geográfico y botánico conocidos fueron analizadas con el objetivo de detectar la posible contaminación por la polución del aire o de otras vías. Se encontró que la mayoría de los elementos se correlacionan significativamente con la conductividad eléctrica. El nivel de contaminación medido en nuestro estudio de los elementos tóxicos de Cd y Pb fue bajo. Sólo hay diferencias entre las mieles producidas en diferentes áreas en relación con el contenido de Fe y Cr. Las concentraciones medidas en el presente trabajo de otros oligoelementos como Cr, Ni, Cu, Zn, Mn y Fe, fueron similares a los valores encontrados en otros estudios recientes. Todos los oligoelementos determinados en este estudio pueden ser tanto de fuentes naturales (suelo, plantas) como de fuentes antropogénicas. Especialmente el Pb, Cd, Zn, pero también el Cu, Cr y Ni, son bien conocidos como contaminantes potenciales del aire o el suelo de origen antropogénico, pero además, son componentes naturales de los minerales del suelo, como lo son también el Fe y Mn. La variación del contenido de oligoelementos en los distintos tipos de miel se debe principalmente al origen botánico de las fuentes de néctar más que al geográfico y ambiental.
During the ripening process of honey, saccharose is converted in the bee hive to fructose and glucose by the enzyme invertase. The maximum content of saccharose in honey is limited by the European legislation. However, honey samples might show elevated levels of saccharose even though other quality parameters indicate that the ripening process did proceed normally. Honey samples with a saccharose content between 3.5% and 17% were analysed for conditions optimal for degradation of saccharose in stored honey. The honey samples were incubated at 15 °C, 21 °C and 37 °C for at most 9 months. After 9 weeks at 37 °C, degradation of saccharose was completed with a mean degradation rate of 3.42% per week, but invertase activity was reduced by almost 40%. At 21 °C, the average rate of degradation was 1.4% per month. At 15 °C, the process was slowed down to 0.81% saccharose per month. Analysis of saccharose degradation revealed a significant correlation to invertase activity (p < 0.01), but also to saccharose content (p < 0.001) and pH (p < 0.01). The results of this investigation can be used to instruct beekeepers how to handle honey with naturally elevated saccharose content to preserve a natural product conforming to legislation.
In this study, three groups of honey [natural honey; honey produced by the supplementary feeding of bees with saccharose syrup (SSH) and heat and acid (88 °C, 2 h; 0.1% HCl) treated saccharose syrup honey (ISSH)] were produced and physicochemical (water content, pH, free acidity, ash, HMF, diastase activity, sucrose, protein and viscosity), microbiological and sensory properties of these honeys were determined. Also, mineral contents of the honeys were measured. Moisture and ash contents of SSH were higher, acidity level was lower than those of other honeys. The mineral content of natural honey was higher than that of the others, except for Pb and Zn. Diastase activity of ISSH was below the standard limit and HMF content of this honey was high, but not exceeding the limit. Supplementary feeding of honey bees with inverted (acid and heat treatment) saccharose yielded a honey which had a higher HMF content and a lower diastase activity, moisture content and free acidity than natural honey or SSH.
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