Bacteriological Quality Test of Southeast Sulawesi Honey to Support Functional Food

Abstract

Honey is widely utilized as a food and beverage additive in the industrial field, as a cosmetic ingredient, and as a medicinal ingredient from ulcer disease, coronary heart disease. However, honey does not always have guaranteed quality, because the processing process is less hygienic, so that microorganisms can grow and multiply, and become less safe if consumed. The purpose of the study was to test the bacteriological quality of processed honey in the people of southeast Sulawesi. This type of research is an experiment using the MPN (Most Probably Number) method, identification test, gram staining, biochemical tests. The results showed that out of 20 honey samples, 6 honey samples were found to be positive for Coliform bacteria, of the 6 positive samples, biochemical testing was continued and 1 sample was found to be positive for E.coli bacteria. The conclusion of the study is that the Colifrom and E. coli bacteria found in honey samples in dunga come from the containers used that are less hygienic.