Analisis Kualitas Kimia Madu Jambu Mete (Anacardium occidentale) yang dihasilkan Lebah Madu Apis mellifera serta Pemanfaatannya sebagai Buku Ilmiah Populer

Abstract

Honey is a natural sweet-tasting substance produced by honey bees. Bees can produce honey by collecting nectar in flower organs using their mouths and taking pollen using their feet. In Indonesia there are various types of plants that can produce nectar, for example cashew, rubber, randu, rambutan and so on. This study aims to determine the chemical quality of cashew honey produced by Apis mellifera honey bees. Samples were taken from the Apis mellifera honey bee farm located in the Tempurejo area, Jember Regency, which is an area with cashew plantations and shop honey purchased online. The results of the research data obtained were analyzed and compared with SNI 8664-2018 concerning honey which must have a moisture content below 22% and acidity with a maximum value of 50 ml NaOH/kg and the total sugar quality standard in honey ranges from 76-83˚Brix then described descriptively. The results showed that the best chemical quality of cashew honey was possessed by honey sample A with an acidity level of 44.8%, a water content value of 22%, a reducing sugar content of 76,73%, a sucrose content of 3,84% and a total sugar content of 80,22˚Brix, meaning that it is in accordance with SNI honey number 8664-2018. Whereas in honey B there are several parameters that are not in accordance with the quality of honey with an acidity level of 51.1% and a water content of 24%, meaning that honey B has the highest water content and acidity exceeding SNI honey number 8664-2018.