ADULTERATION IDENTIFICATION FOR BITTER TASTE HONEY SAMPLES FROM MARKET

Authors

  • Muhammad Nur Abdillah Farmasi, FMIPA, Universitas Garut
  • Ilma Nugrahani Institut Teknologi Bandung
  • Irda Fidriany Institut Teknologi Bandung
  • Rosnaini Humairoh Universitas Bhakti Kencana

DOI:

https://doi.org/10.52434/jifb.v16i1.41970

Keywords:

adulteration, bitter taste honey, honey quality, SNI

Abstract

Honey with a bitter flavour available on the market is expected to meet quality standards outlined by the Indonesian National Standard (SNI). This study aimed to determine adulteration in such honey products using SNI as the benchmark. Tests conducted included analyzing moisture content through Karl Fischer titration, diastase activity, hydroxymethylfurfural (HMF) levels, sucrose concentrations via the Anthrone method by UV-visible spectrophotometry, and reducing sugar content using HPLC-RI. Eight honey samples were assessed—seven bitter and one sweet (as a reference). Findings revealed several bitter honey samples failed to comply with SNI criteria, signalling possible adulteration. These results underscore the importance of adhering to SNI to ensure honey quality.

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Published

2025-01-31

Issue

Vol. 16 No. 1 (2025): Jurnal Ilmiah Farmako Bahari

Section

Research Article

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