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All Journal JMMR (Jurnal Medicoeticolegal dan Manajemen Rumah Sakit) Jurnal Wiyata : Penelitian Sains dan Kesehatan SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Kesehatan Manarang Jurnal Manajemen Informasi dan Administrasi Kesehatan Indonesian Journal for Health Sciences (IJHS) Biota Journal of Health Sciences Jurnal Farmasi Higea JURNAL ILMIAH KESEHATAN SANDI HUSADA Jurnal Manajemen Informasi Kesehatan Indonesia (JMIKI) JPP Jurnal Kesehatan Poltekkes Palembang JURNAL PENELITIAN FARMASI & HERBAL Jurnal Teknologi Informasi dan Komunikasi Jurnal ABDIMAS (Pengabdian kepada Masyarakat) UBJ J-REMI : Jurnal Rekam Medik dan Informasi Kesehatan Jurnal Interkom : Jurnal Publikasi Ilmiah Bidang Teknologi Informasi dan Komunikasi Jurnal Masyarakat Madani Indonesia Jurnal Penelitian dan Kajian Ilmiah Kesehatan Politeknik Medica Farma Husada Mataram Jurnal Pengabdian Masyarakat Sehati JMMR (Jurnal Medicoeticolegal dan Manajemen Rumah Sakit)
Musparlin Halid
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Journal : Journal of Health Sciences

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Quality Analysis Reviewed from Organoleptic Properties, Water Content and Reducing Sugar Content of Pure Honey (Apis dorsata) and Mixed Honey Musparlin Halid; Wulan Ratia Ratulangi
Jurnal Ilmiah Kesehatan Vol 16 No 01 (2023): Jurnal Ilmiah Kesehatan (Journal of Health Science) 
Publisher : Universitas Nahdlatul Ulama Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33086/jhs.v16i01.3091

Abstract

Determination of honey quality standards in principle aims to protect consumers from honey products that do not meet the requirements and protect good honey products from counterfeiting. The purpose of this study was to analyze differences in quality in terms of organoleptic properties, water content, and reducing sugar content in pure honey and mixed honey. This research uses a true experimental design conducted at the Chemistry Laboratory of the Health Polytechnic of Mataram, while the sampling was carried out in Lantung, Sumbawa Besar, Indonesia. The research was conducted from January to May 2022. Samples were taken purposively based on the characteristics of each honey. Data analysis used independent T-Test with 95% confidence level (p = 0.05). Based on the results of organoleptic tests that there are differences between the color, taste, and viscosity of pure honey and mixed honey. Furthermore, the water content in pure honey with an average of 19.01% and 20.83% in mixed honey, this indicates that when mixing honey uses a lot of water as a mixture. Based on the results of the Independent Sample T-Test, it was seen that there was a difference between the water content and reduced sugar content in both pure honey and mixed honey with a P-value = 0.00 < 0.05, meaning that there was a significant difference. Thus, the organoleptic quality of pure honey, water content, and reduced sugar is much better and has met the standard for honey that is suitable for consumption compared to mixed honey.
Co-Authors Aditiyani Nugraha Pertiwi Agus Supinganto aini aini Ajeng Dian Pertiwi Alfisahrin Alfisahrin Alfisahrin Aria Yulandita Beny Binarto Budi Susilo Bidarita Widiati Elan Pratiwi Fahrunisa Fahrunisa Hardani Hardani Hardani, H Hollysa Andini Ikhwan Ikhwan Ikhwan Ikhwan Ikhwan Ikhwan Ikhwan Irawansyah Irawansyah Mar yam Menap Menap Muhammad Munawir Gazali Muhammad Taufiqurrahman, Muhammad Pauzan Pauzan Pauzan Rian Wahyul Ikhtiar Rizal Pratam Adi Putra Rizal Pratama Adi Putra Sastrawan Sastrawan Sismulyanto Sismulyanto Sri Rahmawati Suardi Suardi suhada, adriyan Syaidatussalihah Syamsuriansyah, Syamsuriansyah Toto Sudargo Tuhfatul Ulya Uswatun Hasanah Uswatun Hasanah Wulan Ratia Ratulangi Wulan Ratia Ratulangi Wulandari Dewi Susilawati Yan Reiza Permana