Honey Processing Research Articles

Evaluation of Biological Activities and Medicinal Properties of Honey Drops and Honey Lozenges.

Raw honey naturally possesses a number of health benefits that are imbued by its components, including phenolics acids, flavonoids, enzymes, sugars, and organic acids. Processing of raw honey at high temperatures, often leads to a loss of biological activity and active ingredients, hence, reducing the medicinal benefits of processed honey samples. This study describes that the processing of raw honey into honey-based candies slightly changed the physicochemical properties of raw honey, as was observed by the loss of diastase activity and reduction in hydrogen peroxide content in honey-based candies. However, the overall health benefits of honey-based candies were maintained. The processing of honey into candies (lozenges and drops) maintained antibacterial and anti-inflammatory activities of honey candies relative to the raw honey samples.

Pengembangan Usaha Budidaya Lebah Madu Kelulut pada Kelompok Tani Hutan Tunggal Warga Sukajadi

The objectives of this service activity are; 1) Selensen Village is one of the many honey producers in Kemuning District. However, farmers and the community still do not understand the potential of honey, they only sell their harvests that are still raw without being processed first, and 2) Conduct an introduction and management of Bee Honey for farmers so that they can provide a broad understanding so that farmers can developing honey processing. The implementation method is carried out in 2 (two) stages, namely, the method of observation (observation) and interviews, and then the framework of the flow of activities as consideration is carried out for the planned achievements. Based on the results of the service for developing honey bee agricultural potential in Selensen Village, Kemuning sub-district, as well as strengthening the importance of the concept of empowerment in honey bee farming development through a process that involves UNISI students and farmers to ensure the sustainability of bee honey. With the management of bee honey, it is hoped that the income or income of the residents of Selensen Village can grow rapidly and create new innovations for the Selensen Village community to meet the needs and food security in Selensen Village.

Honey bees save energy in honey processing by dehydrating nectar before returning to the nest

Honey bees process nectar into honey by active evaporation on the tongue and passive evaporation involving nest ventilation and fanning behaviour, as well as enzymatic action. The elimination of excess water from nectar carries considerable energetic costs. The concentration of the nectar load is assumed to remain constant during transport. However, some of this water elimination may occur before foragers return to the nest and pass their nectar loads to receiver bees. In honey bees captured while foraging in Macadamia orchards, we show that the nectar in their crops has approximately twice the sugar concentration of the fresh nectar in flowers. This was true for four Macadamia cultivars, with up to 75% of the initial water content being removed. There is a further concentration increase in the crops of returning bees captured at the hive entrance. The only possible route of water elimination from the crop is via evaporation from the mouthparts. We calculate the savings in honey processing costs to be on average 35 times more than the reduction in flight costs due to reduced body mass. Pre-concentration of nectar in foraging honey bees may be widespread, and of crucial importance for honey storage.

Assessment on Beeswax Production, Processing and Marketing in Selected Districts of Kafa Zone, Southern Nations Nationalities and Peoples Region (SNNPR), Ethiopia

The study was conducted in the three districts of Kafa Zone of Southern Nations Nationalities and Peoples Region being; Chena, Gimbo and Gesha and three peasant associations (PAs) from each district. The main intention was to identify the production, processing and marketing status of beeswax. The districts were purposively selected based on their potential for honey and beeswax production and marketing. The survey data was collected from 239 selected beekeepers and key informants. According to the survey’s result, 94.98% of beekeepers do not practice any processing of honey and sale it in crude form. Only 24(13%) of the respondents practicing collection of beeswax from old combs, ‘tej’ houses and discarded or broken combs while the majorities (87%) of them discarding it as a byproduct. Of those who were collecting beeswax, only 7(29%) were processing it for selling to central markets and other local purposes such as foundation sheet making, smearing top bars and traditional candle/‘tuaf’making. This implies the trends of collecting, processing and marketing of beeswax is at its very infant stages at beekeepers level .Whereas, local mead houses and cooperatives are considered the major actors engaged in processing and marketing of beeswax. According to personal observation during survey, local mead houses are the major sources where beeswax is readily available year round. However, the overall management practice of beeswax at this market segment is very poor. Keywords: beeswax; production, processing; marketing; Kafa zone. DOI: 10.7176/FSQM/119-03 Publication date: September 30 th 2022

Effect of harvest time span on physicochemical properties, antioxidant, antimicrobial, and anti-inflammatory activities of Meliponinae honey.

The maturity of honey has a great impact on its quality and contents. Additionally, stingless bee honey contains high moisture, which allows microorganisms to survive and ferment, contributing to honey's variable flavor and physicochemical properties. Therefore, there is a need for better quality control of the honey process, especially the harvest time of honey. We gathered honey from the nest of stingless bees Heterotrigona itama and Tetrigona binghami over different time periods, i.e. 15, 30, and 45 days. The results show harvest time considerably affects the physicochemical properties, antioxidant activity, and antimicrobial activity of honey. Good antioxidant activity and antimicrobial activity can be found in honey produced from a longer harvest time. Compared with 15-day harvest time, at 30- or 45-day harvest time water, trehalulose, and protein content and total acidity increased, and the content of reducing sugars, fructose and glucose, and pH values, decreased in both types of honey. Moreover, compared with 15-day harvest time, the sum of six organic acids in the 45-day honey of H. itama fluctuated between 2.78 to 4.12 g 100 g-1 and in the 45-day honey of T. binghami increased from 1.66 to 3.61 g 100 g-1 , respectively. Honey harvest time had a significant effect on the physicochemical properties, antioxidant activity, and antimicrobial activity of stingless bee honey (H. itama or T. binghami). This study provides a reference for beekeepers to adjust harvest time to obtain honey with suitable physicochemical parameters. © 2022 Society of Chemical Industry.

Performance of anaerobic co-digestion with honey processing wastewater as co-substrate for treating synthetic wastewater containing commercial anthraquinone dye Remazol blue RSP: Effect of C:N ratio and HRT

Anaerobic co-digestion (ACoD) using solid waste as co-substrate is inefficient for industrial wastewater treatment. This study investigated the effect of honey processing wastewater as a co-substrate on the performance of ACoD in treating synthetic wastewater containing commercial anthraquinone dye. The objective of this study was to determine the optimum C:N ratio and HRT in ACoD to obtain COD removal and decolorization efficiently. The experiment was conducted using laboratory UASB reactors with a total volume of 4.8 L inoculated with anaerobic granule and the variations of C:N and HRT were used. The result showed optimal configuration was obtained in 5:1 C:N ratio at 24 h HRT resulted in 76.69 ± 2.83 % COD removal and 97.37 ± 3.62 % decolorization. Metagenomic analysis showed that the optimal ACoD configuration was suitable for both COD removal and reductive decolorization, by the presence of phylum Halobacteriota (38.2 %), Euryacrhaeota (4 %), Desulfobacteriota (16 %), Actinobacteriota (10 %) and, other Bacterial phylum.

ANALISIS NILAI TAMBAH PENGOLAHAN BIJI KOPI ARABIKA (STUDI KASUS: RUMAH KOPI BANJARSENGON, JEMBER)

This study aims to analyze the value-added of Arabica coffee beans produced from three coffee processing methods, namely fully washed, honey, and natural. The calculation of value-added uses the Hayami method, while the design of recommendations for increasing value-added uses the ISM method which is integrated with the Pugh method. This research is a case study at the Rumah Kopi Banjarsengon which is one of the coffee processing SMEs in Jember Regency. The results showed that there were differences in the amount of value-added resulting from the use of three different processing methods. The highest value-added was produced in the natural processing of Rp. 10,158/kg (54.40%), followed by fully washed processing of Rp. 9,380/kg (52.58%), and honey processing of Rp. 9,709/kg (52.96%). The results of the value-added analysis can provide guidance for companies to determine production priorities. To increase the value-added in Arabica coffee bean processing, the recommendation of strategies can be done is by controlling production facilities and controlling the quality of the workforce.
 Keywords: coffee processing methods, green bean coffee, Rumah Kopi Banjarsengon, value-added

Evaluation of Cup Profile for Post-Harvest in Coffee Variety Castillo from Cauca Department

The post-harvest processes of coffee are widely accepted as key factors in determining the quality of the product. In the Cauca department, Southwestern Colombia, this stage is carried out empirically by farmers in the region, using old methods that do not assure consistent quality. This study proposes to determine the best post-harvest temperature and time conditions for coffee produced in the region. For this purpose, we carried the fermentation and honey process out on different coffee samples of the Coffea Arabica species of the Castillo variety. Subsequently, the cup profile quality of the coffee samples was determined by a sensory evaluation by experts. Finally, we applied descriptive statistical techniques to the resulting data and principal component analysis and hierarchical cluster analysis to find similarities between the samples. The results suggest that the honey process gets better evaluations in the cup profile over any condition of temperature and fermentation time.
 GRAPHICAL ABSTRACT

Potential Antioxidant Activity of Green Beans from The Post-Harvest Processing Variation of Robusta Coffee in the Kebun Tebu West Lampung

This study aimed to analyze the antioxidant activity (IC50) of methanol extract using the DPPH method (2, 2-diphenyl-l-picrylhydrazyl) from various post-harvest processing methods (natural, honey, full wash). The first applied SNI 01-2907:2020 on Robusta coffee beans produced from different post-harvest ways. The research method calculates antioxidant activity based on simpilisa preparation, macerate preparation coffee beans, and antioxidant activity testing. The results showed the IC50 value of 119.79 ppm for green coffee beans produced from the Honey processing process had moderate antioxidant activity. The category of moderate antioxidant activity because several mixtures of phenolic compounds did not work optimally to donate hydrogen atoms. The DPPH radical was not maximal in reducing it to stable conditions. The instability is suspected because the raw materials have experienced storage the previous year’s harvest for one year.

Gamma radiation processing of honey of Mustard, Black seed and Lychee flower: Measurement of antioxidant, antimicrobial, and Fourier transform infrared (FT-IR) spectra

Gamma radiation is used in many countries due to combating microorganisms in food. Honey is considered as a reservoir of microbes; hence the purpose of this study was to sterilize honey by applying radiation and evaluate the antioxidant and antibacterial potential of honey after radiation processing. Three types of Bangladeshi origin unifloral honey: mustard (Brassica juncea), Black seed (Nigella sativa) and Lychee (Litchi chinensis) were selected. The raw (unirradiated) black seed honey possessed the highest content of total phenolic and vitamin C contents, accordingly showed significantly higher (p<0.01) free radical scavenging activity compared to others. Radiation processing was found to achieve microbial destruction in honey completely. Significant enhancement of phenolic compound as well as antioxidant activity was observed in the irradiated honey. Moreover, antibacterial potential of all the honeys has been conserved after radiation processing. The statistics showed significant positive correlation among phenolic (R2=0.95) and vitamin C (R2=0.72) content in relation to free radical scavenging activity of honey. FTIR spectroscopy showed no distinct changes in the vibrational intensity of functional groups (-OH, C=H, C=O) indicating nonsignificant changes in the chemistry of the sugar components of honey. Thus, radiation processing of honey could be a useful technique to preserve honey free from microbes and improved beneficial for health compared to unirradiated honey.

Assessment of Value Chain for Honey and Beeswax Initiatives in Zanzibar

Honey and beeswax production in Zanzibar become important activities in raising livelihood income for rural communities. However, it is still difficult for the production yielded from these to contribute to fighting rural poverty. This research study is geared towards analyzing the performance and efficiency of the honey and beeswax value chain and its challenges in order to disclose opportunities and synergy for reducing income poverty to beekeepers in Zanzibar. The study conducted in Zanzibar focusing both Unguja and Pemba Island, covering two districts from each Island. Descriptive research using both qualitative and quantitative data obtained from primary and secondary sources. Questionnaire was administered to 120 respondents randomly and proportionally selected from beekeepers in four districts. Focus Group Discussions, Key Informant Interviews and Field visits were also conducted. Data were analyzed using Statistical Packages for Social Sciences (SPSS) versions 2016 with Excel Spread Sheet in Office 2016. The result revealed that, the major value chain activities involved were input supply, production, processing, marketing to final consumers. The actors identified were input supplier, producers, processors, traders, and consumers. The study also revealed that, majority 80.4% of beekeepers use traditional/ log hives which proved to give low yield in this study. The result also portrayed that, about 2.8% of respondents that use Langstroth hives whereas 16.0% use top bar hive It was also found that annual average yield of honey per hive types was 9.09litres from traditional/log hive, 10 liters from Top bar hives and 16.85 litres from Langstroth hives. The price of unprocessed honey ranges from TZS 20,000 to 30,000 (9 to 14 US $) per liter while processed honey is T.SH 35,000 to 40,000 (15 to 17 US$) per litre. Various challenges were identified including inadequate supply of modern hive and equipment, climate change and variability, inadequate training and extension services, deforestation and forest fire, inversion of diseases pests and predator, lack of honey processing and marketing centre as well as capital. The profitability analysis indicates that, the annual net revenue per hive is TZS 203,347(US$ 93) for traditional /log hive, TZS 227,166 (US$ 103) for Top bar hive and TZS 342,536 (US$ 156) for Langstroth hive.

Simultaneous determination of eleven bioactive constituents in honey-processed licorice by high-performance liquid chromatography-diode array detector and its application from the perspective of processing influence under orthogonal design

Objective: The aim of this study was to develop a reliable approach to simultaneously quantify 11 markers and explore the quality variation in honey-processed licorice. Materials and Methods: A high-performance liquid chromatography-diode array detector method was developed for the simultaneous determination of 11 markers (nine flavonoids and two triterpenoid saponins) in honey-processed licorice. The changes to the 11 markers in honey-processed licorice were investigated using an orthogonal design with three input factors. Results: The established method was precise, accurate, and sensitive enough for the simultaneous quantitative evaluation of 11 markers in honey-processed licorice. Intuitive analysis and variance analysis revealed that (1) the soaking time of crude licorice, stir-frying temperature, and stir-frying time remarkably influenced the content of liquiritin apioside, signifying the decomposition of liquiritin apioside to liquiritin or transformation of liquiritin apioside to isoliquiritin apioside, (2) stir-frying temperature significantly influenced licorice-saponin G2, (3) stir-frying temperature was the most important factor of the three input factors, (4) in terms of composition, honey fried licorice had significant effects on two components, namely liquiritin apioside and licorice-saponin G2. Conclusions: Honey processing influenced the content of the 11 licorice analytes differently. This paper highlights the first report on how the quality of honey-processed licorice varies under different processing conditions and suggests the optimal levels of the investigated three factors as A2B2C3 according to the degrees of influence of these factors on the 11 components. Specifically, the soaking time of crude licorice with honey solution, stir-frying temperature, and stir-frying time were 40 min, 100°C, and 20 min, respectively.

Performance of Anaerobic Co-Digestion with Honey Processing Wastewater as Co-Substrate for Treating Synthetic Wastewater Containing Commercial Anthraquinone Dye Remazol Blue Rsp: Effect of C:N Ratio and Hrt

Performance of Anaerobic Co-Digestion with Honey Processing Wastewater as Co-Substrate for Treating Synthetic Wastewater Containing Commercial Anthraquinone Dye Remazol Blue Rsp: Effect of C:N Ratio and Hrt

Application of Failure Mode and Effect Analysis and Cause and Effect analysis for honey production in Tunisia: A case study

In Tunisia, apiculture represents a growing strategic sector. In fact, honey production increased from 220 tons in 1970 to 2500 tons in 2020. However, this sector still suffers, as worldwide, from a lack of traceability and a risk of fraud which can impact honey quality. To guarantee food safety, farmers and food processors need to base their efforts on risk analysis. Failure mode and effect analysis (FEMA) is a safety and reliable analysis tool: it allows the identification of failures that could happen on a system and provides their effects and consequences. Conducting risk analysis during honey production would reduce incidents, contribute to risk management associated with the honey human consumption, save costs and improve competitiveness in the market. This research was conducted within a large scale honey production unit (1500 modern beehives) in Nabeul governorate (north-east of Tunisia). FMEA model was applied in conjunction with cause-and-effect analysis for the risk assessment of honey production. Potential failure modes and effects as well as their possible causes were identified in the honey process flow. Criticality of each failure was calculated taking into account risk, frequency and gravity. Qualitative diagnosis during honey process flow revealed 56% of nonconformities, based mainly on failures of implementation of good hygiene and good farming practices. Moreover, highest criticality was attributed to the presence of humid honey frames, honey rehumidification, microbiological contamination, fermentation and ineffectiveness of cleaning. Based on the FMEA analysis, an improvement plan for all stages was suggested with an emphasis on rising employees’ awareness and training.

BIOPOLYMER FOOD COMPOSITIONS BASED ON CARAMELIZED HONEY, WAX AND PROPOLIS FOR PREVENTION OF PERIODONTOSIS

For the first time, the processes occurring during caramelization of honey are studied and the biochemical properties of the obtained substances are studied. Infrared spectra, humidity and viscosity were analyzed, the size and size distribution of nanoparticles, elemental composition, oxymethylfurfural content and diastase number of caramelized honey were studied. As a result of research, the difference between the sizes of nanoparticles of natural and caramelized honey was established: caramelized honey is characterized by much smaller (1.5–2.0 times) particle sizes than for natural bee honey. Smaller particle sizes of caramelized honey, after thermochemical treatment in the presence of specially selected catalysts, increase its biochemical activity.&#x0D; The paper also describes a new method of processing crystallized honey and the characteristics of the obtained liquid honey for a long shelf life (at least 1 year). It is shown that with the help of a new method of low-temperature isothermal accelerated processing in a microwave reactor MWR-SPR, it is possible to dissolve the crystallized honey to a liquid state. The proposed method reduces the time for the dissolution of honey in comparison with the known method of heat transfer by 250 times. The properties and structure of particles of crystallized and liquid honey after low-temperature, isothermal, accelerated processing with the help of microwave technology of ultrahigh frequencies at 50 °C, for 60’s are investigated. The number and particle size of pollen in honey is reduced by 10 times, and the size of the crystals of glucose and sucrose after processing is reduced by 2–5 times. The method of angular distribution of the laser beam shows a reduction of the average size of sugar macromolecules in the processed honey in 2 times, compared with crystallized honey.&#x0D; It is proved that the proposed low-temperature, isothermal, accelerated processing of honey in a microwave reactor helps to maintain a high diastase Gotha number – 10–11, and the content of hydroxymethylfurfural does not exceed 3–6 mg/kg of honey. The results of X-ray fluorescence spectroscopy confirm that the chemical and element-oxide composition of honey after treatment is almost unchanged. Analyzes of data on chemical and biological oxygen consumption show that in samples of liquid honey, after dissolution by the proposed method, the biochemical activity of honey is reduced only twice, which is much less than during the dissolution of honey by traditional heat transfer. All this has a positive effect on the stabilization of liquid honey after dissolution, on its stability during long-term (up to 1 year) storage. The chemical properties of wax, propolis, honey before and after the caramelization process have been studied. Based on the results obtained from caramelized honey, wax and propolis created a chewing gum with biologically active components for the prevention and treatment of periodontal diseases (gingivitis, periodontitis and periodontitis). Clinical studies using chewing gum based on honey, wax and propolis for the treatment of periodontal tacine in dentistry confirmed a positive effect in 72.5% of patients.

The effects of vacuum cooling to post-pasteurized honey on diastase enzyme activity and physical properties of Riau Forest Honey

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.

Conventional and emergent technologies for honey processing: A perspective on microbiological safety, bioactivity, and quality.

Honey is a natural food of worldwide economic importance. Over the last decades, its potential for food, medical, cosmetical, and biotechnological applications has been widely explored. One of the major safety issues regarding such applications is its susceptibility to being contaminated with bacterial and fungi spores, including pathogenic ones, which may impose a hurdle to its consumption in a raw state. Another factor that makes this product particularly challenging relies on its high sugar content, which will lead to the formation of hydroxymethylfurfural (HMF) when heated (due to Maillard reactions). Moreover, honey's bioactivity is known to be affected when it goes through thermal processing due to its unstable and thermolabile components. Therefore, proper food processing methodologies are of utmost importance not only to ensure honey safety but also to provide a high-quality product with low content of HMF and preserved biological properties. As so, emerging food processing technologies have been employed to improve the safety and quality of raw honey, allowing, for example, to reduce/avoid the exposure time to high processing temperatures, with consequent impact on the formation of HMF. This review aims to gather the literature available regarding the use of conventional and emergent food processing technologies (both thermal and nonthermal food processing technologies) for honey decontamination, preservation/enhancement of honey biological activity, as well as the sensorial attributes.

Modifikasi Proses Pengolahan Kopi Arabika Menggunakan Metode Honey Process

The amount of mucilage can be adjusted according to the washing intensity. The level of ripeness of the coffee fruit is also directly proportional to the mucilage constituent components. Optimally ripe coffee cherries have a higher sugar, protein, lipid and water content than raw coffee cherries. So that research is needed to determine the effect of washing intensity and level of ripeness of coffee cherries on the characteristics of the resulting taste of coffee. The research design used was a complete two-factor block design. The first factor is the intensity of washing mucilage that sticks to the surface of the coffee beans; 2 times washing, 1 time washing, without washing. The second factor is the level of ripeness of the coffee cherries; raw coffee cherries, optimally ripe coffee cherries, past ripe coffee cherries. The analyzes were carried out, namely water content, ash content, total sugar content, pH value, Brix, and organoleptic test using the SCAA cupping method. The results of this study indicate that washing intensity affects the Brix value, water content, total sugar content, and pH. Whereas in the second factor, the level of ripeness of the coffee fruit affects the Brik value, water content, total sugar content, and pH. This study also showed that there was a correlation between washing intensity and the level of ripeness of the coffee cherries and the preference of the panelists. The non-washing treatment (black honey) and the optimal level of ripeness were the most preferred by the panelists, all coffees produced from this study met SNI 01-3542-2004. Keywords: arabica characteristics, honey process, maturity level, washing intensity

Gas chromatography/mass spectrometry-based metabolite profiling of coffee beans obtained from different altitudes and origins with various postharvest processing

Coffee is a popular beverage because of its pleasant aroma and distinctive flavor. The flavor of coffee results from chemical transformations influenced by various intrinsic and extrinsic factors, including altitude, geographical origin, and postharvest processing. Despite is the importance of grading coffee quality, there is no report on the dominant factor that influences the metabolomic profile of green coffee beans and the correlated metabolites for each factor. This study investigated the total metabolite profile of coffees from different altitudes and coffees subjected to different postharvest processing. Arabica green coffee beans obtained from different geographical origins and different altitudes (400 and 800m) and produced by different postharvest processes (dry, honey, and washed process) were used in this study. Coffee samples obtained from altitudes of 400-1600m above sea level from various origins that were produced by the washed method were used for further study with regard to altitudes. Samples were subjected to gas chromatography/mass spectrometry (GC/MS) analysis and visualized using principal component analysis (PCA) and orthogonal partial least squares (OPLS) regression analysis. The PCA results showed sample separation based on postharvest processing in PC1 and sample separation based on altitude in PC2. A clear separation between samples from different altitudes was observed if the samples were subjected to the same postharvest processing method, and the samples were of the same origin. Based on this result, OPLS analysis was conducted using coffee samples obtained from various altitudes with the same postharvest processing. An OPLS model using altitude as a response variable and 79 metabolites annotated from the GC/MS analysis as an explanatory variable was constructed with good R2 and Q2 values. Postharvest processing was found to be the dominant factor affecting coffee metabolite composition; this was followed by geographical origin and altitude. The metabolites glutamic acid and galactinol were associated with the washed and honey process, while glycine, lysine, sorbose, fructose, glyceric acid, and glycolic acid were associated with the dry process. Two metabolites with high variable influence on projection scores in the OPLS model for altitude were inositol and serotonin, which showed positive and negative correlations, respectively. This is the first study to report characteristic coffee metabolites obtained from different altitudes.

Unjuk Kinerja Alat Pasteurisasi pada Proses Pasteurisasi Madu: Studi Kasus PT Kembang Joyo Sriwijaya

One of the post-harvest honey processing processes is the pasteurization process. Pasteurization is the initial stage of honey processing before evaporation. The high demand for honey in Indonesia requires that honey producing companies must use pasteurization tools with large capacities and do not damage the honey content. Honey will be damaged if the pasteurization temperature is more than 70oC. In addition, the pasteurization process is also still a problem in the honey industry. Therefore it is necessary to make pasteurization tools with automatic and fast temperature control in the pasteurization process. The purpose of this study was to observe the rate of heat penetration into pasteurized honey material and the amount of honey weight pasteurized, then also measured changes in water content, viscosity, degree Brix, and density of density. From the results of measurements of heat penetration rates in pasteurization and conventional pasteurization devices, the difference in time duration on stoves 1, 2, and 3 to increase the initial temperature of 35 oC to 65oC respectively were 45, 45, and 42 minutes with a total of 101 honey, 22 kg while in conventional equipment takes 50 minutes to heat honey as much as 46,780 kg. Gas consumption on stove 1 was 0.291 g/(kgoC), stove 2 was 0.281 g/(kgoC), stove 3 was 0.285 g / (kgoC), whereas gas consumption on conventional stove was 0.272 g/(kgoC). The results of measurements of water content, viscosity, Brix, and density of density before and after pasteurization were as follows 21.99%, 4.835 poise, 63 obrix, 1.356 kg/m3, and 19.82%, 5.453 poise, 64 obrix, 1.358 kg/m3.