Open AccessPhysicochemical and color characteristic of the Bawakaraeng Forest Honey, South Sulawesi
Author(s) -
Syahriati,
Nur Fitriani Ua,
Husnah Latifah,
Nirwana
Publication year - 2021
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 - 10.1088/1755-1315/886/1/012057
Subject(s) - sugar , sweetness , food science , lightness , nectar , fructose , monosaccharide , chemistry , biology , botany , pollen , physics , organic chemistry , optics
Honey is a thick liquid produced by bees consisting of natural sugars derived from flower nectar or plant secretions. The content of monosaccharides and fructose causes the sweetness of honey, and glucose compounds are naturally found in honey derived from the juices of food carried by bees. This study aims to determine physicochemical and color characteristics of forest honey from Bawakaraeng Mountain with the quality of honey obtained in accordance with the Indonesian National Standard. Characterization of the physicochemical quality of total sugar content was measured using a refractometer, acidity by pH meter, and color characteristics by Hunter Methods using chromameter instruments. In the results, color characterization of forest honey L* 22.28-22.46; a* 3.30-3.37; b* 4.74-4.87, L value indicates a lightness level that tends to be dark and a yellow-red chromatic color range (YR). Then water content is 21.06%, total sugar content is 49.53%, and pH 4. Finally, physicochemical and color characteristics analysis of forest honey needs to be studied more rapidly on the content of bioactive compounds and their benefits for health. The potential of forest honey from the Sinjai Regency is a new functional food that provides high antioxidant content value and rich nutrients.