Physicochemical Properties and Antioxidant Activity of Three Types of Monofloral Honey from Indonesia
Downloads
Background: In addition to minerals, honey contains carbohydrates (glucose and fructose), protein, amino acids, water, enzymes, ash, vitamins, and other substances. Compounds of honey can affect the chemical properties of honey. Knowing the physicochemical properties of honey is very important because physicochemical properties affect the quality of honey. One of the biological activities of honey is an antioxidant. Antioxidants can interfere with oxidative processes, prevent disease, and play an important role in the body's defence system. Objective: to determine and compare physicochemical properties (color, viscosity, ash content, water content, reducing sugar (glucose), total phenolic compound, HMF) and antioxidant activities of monofloral honey samples from Indonesia. Methods: The color of honey are categorized using the Pfund scale. Viscosity measurement is carried out using a Brookfield viscometer. The water content is carried out using a refractometer. Phenolic content and antioxidant activities analysis were carried out by UV-VIS spectrophotometer. Results: The results show that rambutan honey from Malang has the highest physicochemical properties and antioxidant activity, which had an amber color, water content of 21.7% b/b, acidity 20.7 mL NaOH/Kg, viscosity of 33.08 poise, ash content of 0.17% b/b, reducing sugar 69.38%b/b, total phenolics content 533.7 mg GAE/Kg sample and IC50 0.111 µg/mL. Conclusion: The quality of honey varies from region to region. The best honey (according to SNI) is rambutan honey from Malang.
Alfian, R. & Susanti, H. (2012). Penetapan Kadar Fenolik Total Ekstrak Metanol Kelopak Bunga Rosella Merah (Hibiscus sabdariffa Linn) dengan Variasi Tempat Tumbuh Secara Spektrofotometri. Jurnal Ilmiah Kefarmasian; 2; 73-80.
Apriani. (2013). Studi Tentang Nilai Viskositas Madu Hutan dari Beberapa Daerah di Sumatera Barat untuk Mengetahui Kualitas Madu. Pillar Of Physics Journal; 2; 91-98.
Badan Standardisasi Nasional (SNI). (2013). SNI 3545:2013. Madu. Jakarta: Badan Standardisasi Nasional.
Badan Standardisasi Nasional (SNI). (2018). SNI 8664:2018. Madu. Jakarta: Badan Standardisasi Nasional.
Buba F, Gidado A & Shugaba A. (2013). Analysis of Biochemical Composition of Honey Samples from North-East Nigeria. Biochemistry and Analytical Biochemistry; 2; 1-7. doi: 10.4172/2161-1009.1000139.
Chayati, I. (2008). Sifat Fisikokimia Madu Monoflora dari Daerah Istimewa Yogyakarta dan Jawa Tengah. Agritech; 28; 9-14.
Chayati, I. & Isnatin, M. (2015). Kajian Kadar Flavonoid, Aktivitas Antioksidan, dan Kapasitas Antioksidan Madu Monoflora. Mgmi; 6; 11-24
Conti, M. E., Maria, G. F., Luc, F., Giustino, M., Francesco, B. & Ivo, L. (2014). Characterization of Argentine Honeys on The Basis of Their Mineral Content and Some Typical Quality Parameters. Chemistry Central Journal; 8; 1-10.
Evahelda, E., Filli, P., Nura, M. & Budi, S. (2017). Sifat Fisik dan Kimia Madu dari Nektar Pohon Karet di Kabupaten Bangka Tengah, Indonesia. Agritech; 37; 363-368. doi: 10.22146/agritech.16424.
Fatma, S. Haryanti & Agung, S. W. (2017) Uji Kualitas Madu pada Beberapa Wilayah Budidaya Lebah Madu di Kabupaten Pati. Jurnal Biologi; 6; 58-65.
Ferreira, I. C. F. R., Aires, E., Barreira, J. C. M. & Estevinho, L. M. (2009). Antioxidant Activity Of Portuguese Honey Samples: Different Contributions of The Entire Honey and Phenolic Extract. Food Chemistry; 114; 1438-1443. doi: 10.1016/j.foodchem.2008.11.028.
Karnia, I., Hamidah, S. & Thamrin, G. A. R. (2019). Pengaruh Masa Simpan Madu Kelulut (Trigona sp) terhadap Kadar Gula Pereduksi dan Keasaman. Jurnal Sylva Scienteae; 2; 1094-1099.
Kowalski, S., Åukasiewicz, M. & Berski W. (2013). Applicability of Physicochemical Parameters of Honey for Identification of The Botanical Origin. Acta Scientiarum Polonorum Technologia Alimentaria; 12; 51-59.
Kuntadi. (2013). Pengaruh Umur Larva terhadap Potensi Kualitas Ratu yang Dihasilkan pada Penangkaran Lebah Ratu Apis cerana L. Hymenoptera: Apidae dengan Teknik Grafting. Jurnal Entomologi Indonesia; 10; 1-6.
Malinikova, E., Kukla, J., Kuklová, M. & Balazova, M. (2013). Altitudinal Variation of Plant Traits: Morphological Characteristics in Rosaceae (Fragaria vesca L.). Annals of Forest Research; 56; 79–89. doi: 10.1108/09533239510093215.
Minarti, S. (2010). Ketersediaan Tepungsari dalam Menopang Perkembangan Anakan Lebah Madu Apis mellifera di Areal Randu (Ceiba pentandra) dan Karet (Hevea brasilliensis). Jurnal Ternak Tropika; 11; 54-60.
Mohsen, S. M. & Ammar, A. S. M. (2009). Total Phenolic Contents and Antioxidant Activity of Corntassel extracts. Journal of Food Chemistry; 112; 595–598.
Molan, P. C. (2011). The Evidence and the Rationale for the Use of Honey as Wound Dressing. Wound Practice and Research; 19; 204-220.
Mulu, A., Tessema, B. & Derbie, F. (2004). In Vitro Assesment of the Antimicrobial Potential of Honey on Common Human Pathogens. The Ethiopian Journal of Health Development; 18; 107-112.
Pontis, J.A., Costa, L.A.M.A.D., Silva, S.J.R.D. & Flach, A. (2014). Color Phenolic and Flavour Content and Antioxidant Activity of Honey from Roraima Brazil. Journal of Food Science and Technology; 34; 69-73.
Prica, N. & Balos, M. Z. (2014). Moisture ad Acidity as Indicator's of The Quality of Honey Originating from Vojvodina Region. Arhiv Veterinarske Medicine; 7; 99-109.
Qadar, S., Noora, A. & Maminga. (2015). Karakteristik Fisika Kimia madu Hutan Desa Terasa. Jurnal Techno; 4; 37-41.
RISKESDAS. (2007). Laporan Hasil Riset Kesehatan Dasar 2007. Jakarta: Badan Penelitian dan Pengembangan Kesehatan, Riset Kesehatan Dasar, Departemen Kesehatan Republik Indonesia.
Saputra, T. & Wulan, A. (2015). Madu ssebagai Pencegah Penyakit Paru Obstruksi Kronik. Majority; 5; 37-42.
Savitri, N. P. T., Hastuti, E. D. & Suedy, S. W. A. (2017). Kualitas Madu Lokal dari Beberapa Wilayah di Kabupaten Temanggung. Buletin Anatomi dan Fisiologi; 2; 58-66.
Shahwar, D., Ahmad, N., Ullah, S. & Raza, M. A. (2010). Antioxidant Activities of the Selected Plants from the Family Euphorbiaceae, Lauraceae, Malvaceae and Balsaminaceae. Journal of Biotechnology; 9; 1086–1096. doi: 10.5897/AJB09.1622.
Sihombing, D. T. H. (2005). Ilmu Ternak Lebah Madu. Yogyakarta: Gajah Mada University Press.
Sudarmadji, S. (2007). Analisa Bahan Makanan dan Pertanian. Yogyakarta: Liberty.
Suranto, A. (2004). Khasiat dan Manfaat Madu Herbal. Jakarta: Agromedia Pustaka.
Suranto, Adji. (2007). Terapi Madu. Jakarta: Penebar Swadaya.
Vallianoul, N. G., Gounaril, P., Skourtis, A., Penagos, J. & Kazazis, C. (2014). Honey and Its AntiInflammatory, Antibacterial and Antioxidant Properties. General Medicine; 2; 1 -5.
Wahdaningsih, S., Setyowati, E. P. & Wahyuono, S. (2011). Aktivitas Penangkap Radikal Bebas dari Batang Pakis (Alsophila glauca J . Sm). Majalah Obat Tradisional; 16; 156–160.
White, J. W. (1984). Instrumental Color Classification of Honey: Collaborative study. Journal of the Association of Official Analytical Chemists; 67; 1129–1131.
Yu, L. H., Kuo, Y. H., Lin., Y. L. & Chiang, W. (2009). Antioxidative Effect and Active Components from Leaves of Lotus (Nelumbo nucifera). Journal of Agricultural and Food Chemistry; 57; 6623–6629. doi: 10.1021/jf900950z.
Zuraida., S., Sajuthi, D. & Irma H. S. (2017). Fenol, Flavonoid, dan Aktivitas Antioksidan pada Ekstrak Kulit Batang Pulai (Alstonia scholaris R. Br). Penelitian Hasil Hutan; 35; 211-219.
Copyright (c) 2022 JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
1. The copyright of this journal belongs to the Editorial Board and Journal Manager with the author's knowledge, while the moral right of the publication belong to the author.
2. The formal legal aspect of journal publication accessibility refers to the Creative Commons Attribution-Non-Commercial-Share Alike (CC BY-NC-SA), which implies that the publication can be used for non-commercial purposes in its original form.
3. Every publication (print/electronic) is open access for educational, research, and library purposes. In addition to the objectives mentioned above, the editorial board is not responsible for copyright infringement