Open AccessPhysicochemical properties of honey produced by the Indonesian stingless bee: Tetragonula laeviceps
Author(s) -
. Agussalim,
Ali Agus,
Nurliyani Nurliyani,
Nafiatul Umami,
I Gede Suparta Budisatria
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/387/1/012084
Subject(s) - indonesian , flavour , dry matter , significant difference , stingless bee , food science , organic matter , chemical composition , zoology , biology , botany , chemistry , mathematics , ecology , apidae , hymenoptera , organic chemistry , philosophy , linguistics , statistics
The present study was undertaken to evaluate the physicochemical properties of honey produced by the Indonesian stingless bee: Tetragonula laeviceps . Sample of honey was obtained from three meliponiculture origins: Faculty of Animal Science Universitas Gadjah Mada (UGM), Gunungkidul (Yogyakarta) and Klaten (Central Java) and analysed for physical (flavour) and chemical properties including water content, dry matter (DM), ash, fat, protein, carbohydrate, and organic matter. The electrical conductivity (EC) was determined by the equation of EC = 0.14 + 1.74 A (A = ash content). Data were statistically analysed using one-way analysis of variance followed by honestly significant difference test. The results showed that the flavour of honey from the Faculty of Animal Science UGM and Klaten were sweet and those from Gunungkidul were bitter. The results showed that the geographical origins had a highly significant effect (P 0.05). There was great variability in the composition of honey across different geographical origins. Thus, the chemical properties of honey from the Faculty of Animal Science UGM and Klaten were higher than honey from Gunungkidul.