Abstract
Honey is one of the foods that have been found in the world, consisting of natural sweet liquids, derived from flowers collected by honey bees. Honey is made from a mixture of complex, airborne, and most minor components that can be susceptible to counterfeiting. The components of honey can also be used by excessive storage for the manufacturing process or with inadequate storage. Determining the quality of honey is an important factor for producers. This study determines the quality of local honey based on optical parameter values. Determination of honey quality is based on optical parameters using a spectrophotometer to measure absorbance. From this absorbance it is used to determine: color at 560 nm, diastase number at 620 nm, sugar content at 500 nm, fructose content at 518 nm, invertase at 400 nm, and HMF at 284nm. All measurements were carried out using a spectrophotometer. The results of this measurement then compare the European (EC) and Indonesian quality (SNI) quality regulations.
Highlights
Honey is one of the oldest foods ever found in the world, derived from flower nectar collected by honey bees
According to Codex Alimentarius (2001), honey is a sweet substance produced by honey bees, which comes from flower nectar or from the secretions of plants collected by bees
This study aims to reveal the physical and chemical properties of monoflora honey through optical measurements and electrical properties including color, diastase number, sugar content, fructose content, invertase, hydroxymethylfurfal (HMF) content from Besuki honey and its surroundings so that it can become a reference in writing the nutritional content on the label, and become one of the promotional tools for honey so that honey marketing is broader and more appropriate in its utilization
Summary
Honey is one of the oldest foods ever found in the world, derived from flower nectar collected by honey bees. According to the Indonesian National Standard (SNI), honey is sweet produced by honey bees (Apis sp.), from plant nectar. According to Codex Alimentarius (2001), honey is a sweet substance produced by honey bees, which comes from flower nectar or from the secretions of plants collected by bees. The flora and fauna are quite extensive so that this area is suitable for occupying honey-producing wasps and flower-producing plants that have the potential to produce honey. The potential of this region as a producer of honey is quite large but honey that is here is cultivated by residents individually whose production is not labeled, without which production can be identified and directly circulated to other regions (Setiyorini, 2014)
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