Analisis Kualitas Kimia Madu Kaliandra Putih (Zapoteca portoricensis) Berdasarkan Waktu Panen yang Dihasilkan oleh Lebah Madu (Apis mellifera) serta Pemanfaatannya Sebagai Buku Ilmiah Populer

Abstract

Honey is a natural liquid produced by honeybees from plant nectar that has different composition, color, smells and taste, depending on the type of plant consumed by the bees. One type of honey is white calliandra honey, which is produced by Apis mellifera honeybees with the main food of white calliandra plants. White calliandra (Zapoteca portoricensis) is a leguminous fodder plant that has flowers with nectar that is often consumed by honey bees with a bright yellow honey color and has a sweet taste. This study aims to determine the chemical quality of white calliandra (Zapoteca portoricensis) honey produced by honey bees (Apis mellifera) in Mumbulsari Village, Jember Regency. The methods included pollen analysis to confirm the presence of white calliandra pollen in the honey, humidity test with a honey refractometer, acidity test with titration, reducing sugar content test and sucrose content with the Luff Schrool method, and qualitative diastase enzyme activity test. The results of honey quality testing were compared with the quality requirements of honey according to the Indonesian National Standard (SNI). The results showed that the humidity test of the 3rd harvest white calliandra honey reached 22,5%, while the 4th harvest reached 20,5%, which based on these results the 3rd harvest white calliandra honey still did not get the SNI quality requirements but the 4th harvest had met the SNI quality requirements. The acidity level in white calliandra honey has met the SNI quality requirements, with the results of the 3rd harvest white calliandra honey reaching 39,08 ml NaOH/Kg and the 4th harvest reached 40,55 ml NaOH/Kg. Reducing sugar content has also met the SNI quality requirements, with the results of the 3rd harvest white calliandra honey reaching 66,7% while the 4th harvest reached 65,9%. Research on diastase enzyme activity was conducted qualitatively with the results of both honey samples showing the presence of diastase enzyme activity marked by a change in color from blue to brownish. The final result of this chemical quality research of white calliandra honey is a valid popular scientific book.