OPTIMALISASI LAMA PROSES PENGEMBUNAN DAN PENGARUHNYA TERHADAP KUALITAS MADU TESSO NILO DI DESA SUNGAI PAGAR KECAMATAN KAMPAR KIRI HILIR KABUPATEN KAMPAR
Abstract: Honey is one of the
non-timber forest products that come from animals that are still alive who have
the potential to be developed and cultivated. Honey is the natural sweet
substance produced by bees with the nectar of flowers raw materials. The high
demand for honey at this time, affect the increase in the occurrence of
counterfeit or honey products that do not pay attention to the quality of honey
Indonesian National Standard ( SNI ), related to honey quality standards set by
the government. The quality standards of honey in Indonesia, especially for
commercial purposes, refers to the SNI 01-3545-2004. The water content of a
maximum of 22 % honey, glucose content of at least 65 % b/b and the sucrose
content of up to 5 % b/b.Honey processing naturally without adding chemicals to
preserve the quality of honey is needed, but the treatment process takes quite
a long time with limited capacity. Processing herein used is a decrease in
water content by means of condensation. This study aims to determine the length
of the condensation process effectively and efficiently without reducing the
quality or the quality of honey with honey quality in accordance with the
provisions of SNI has been determined. This study used an experimental method
which consisted of 5 treatments and 3 replications, the treatment is a long
process of condensing 06 hours, 12 hours, 18 hours, 24 hours and 30 hours. The
results showed that long condensing 18 hours are the best results in
maintaining the quality of honey, with the results of the water content of
20.33 %, 91.36 % of the content of glucose and sucrose content of 3.83%.
Penulis: Nurlistiani
Fitrianingsih, Defri Yoza, Rudianda Sulaeman
Kode Jurnal: jppertaniandd160497
