Measurement of Optical Parameters and Electrical Conductivity for Determining the Quality of Besuki Local Honey Using Spectrophotometer
Cahyono, Bowo Eko
Wulandari, Eka Agustina
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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.
- LSP-Jurnal Ilmiah Dosen