Abstract
Honey is defined as a traditional natural liquid which usually has a sweet taste derived from the nectar of flowers. The main component of honey is a natural saturated sugar solution consisting of a mixture of complex carbohydrates and contains various important micro-nutrients such as vitamins, minerals, enzymes, and organic compounds. These micro-nutrients are very susceptible to damage during the honey processing process. In this study, a cooling method in the form of vacuum cooling was applied with the aim of maintaining the micro-nutrients in honey. Vacuum cooling that is applied after the pasteurization process aims to release the latent heat trapped in the honey in a relatively short time and minimize damage to micronutrient, especially the diastase enzyme. The research design consisted of 2 factors, namely the volume chamber consisting of 12.5%, 25%, and 50%. The second factor is the cooling method which consists of conventional and vacuum cooling. The samples from the research were tested on diastase enzyme activity and the physical properties of honey such as moisture content, density, and acidity. The results showed that cooling with the vacuum cooling method had lower water content, low acidity, high density, and better diastase enzyme activity compared to conventional cooling.
Highlights
Indonesia is a tropical country with large biodiversity include bees which produce various type of honey
Honey is a natural ingredient in the form of a thick liquid with a slightly sweet taste produced by honey bees from flower nectars [1]
Honey production in Indonesia is dominated by forest honey produced by Apis dorsata Fabr and cultivated honey produced by Apis Malifera and Apis Cerana
Summary
Indonesia is a tropical country with large biodiversity include bees which produce various type of honey. The micronutrient contents of honey which include various types of vitamins, minerals, enzymes, organic compounds, free. Amino acids and various volatile compounds is the most important component in honey These micronutrients are very susceptible to damage during processing, especially at high temperatures. The use of high temperatures in the honey processing is generally carried out with the aim of reducing the water content in order to avoid the proliferation of microbes and fermentation process. Cooling process must be done immediately after pasteurization in order to protect the color, taste, enzyme content, and other biological substances in honey [2].
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