The Sensory Profile of 5 Types of Sumatran Forest Honey
Authors
Diki Danar Tri WinantiDOI:
10.29303/jbt.v24i3.7343Published:
2024-08-22Issue:
Vol. 24 No. 3 (2024): July - SeptemberKeywords:
authenticity, nectar, scoring test, sensory profile, Sumatran forest honey.Articles
Downloads
How to Cite
Downloads
Metrics
Abstract
Sumatra has a very large forest area so it has great potential to become a place for honey bee cultivation. The various honey produced has different characteristics depending on the source of the nectar. Research on sensory testing of Sumatran forest honey appears limited, with studies focusing more broadly on honey quality and properties. It is necessary to collect data on the sensory profile of Sumatran forest honey as a database that will help control the quality and ensure the authenticity of the honey. The purpose of this study is to determine the sensory profile of five types of Sumatran forest honey traded around Lampung Province. The method used a scoring test on color, aroma, taste, and viscosity. 30 trained panelists were used who had been selected and trained before conducting sample assessment. Data processing using ANOVA and further test Duncan Multiple Range Test (DMRT) with SPSS 27.0 software. The results showed that the five types of Sumatran forest honey tested had the same viscosity but had different color, aroma, and taste profiles. These distinctive and unique characteristics can enrich the biodiversity in Indonesia so it needs to be optimized for its benefits and preserved.
References
Bogdanov, S., Haldimann, M., Luginbuhl, W. & Gallmann, P. (2007). Mineral in Honey Environmental Geographical and Botanical Aspects. Journal Apicultural Research and Bee World, 46 (4): 269–275. DOI: 10.3896/IBRA.1.46.4.11
BSN. (2004). SNI 01-3545-2004 Madu. www.bsn.go.id. Badan Standardisasi Nasional. Jakarta.
BSN. (2018). Standar Nasional Indonesia SNI 8664:2018 Madu. www.bsn.go.id. Badan Standardisasi Nasional. Jakarta.
Costa, A., Sousa, J., Silva, M., Garruti, D., & Madruga, M. (2018). Sensory and volatile profiles of monofloral honeys produced by native stingless bees of the brazilian semiarid region. Food research international, 105: 110-120. https://doi.org/10.1016/j.foodres.2017.10.043.
Danggi, E. (2023). Analisis Kualitas Madu Produksi Kelompok Peternak Lebah Trigona di Desa Watabenua Kabupaten Konawe Selatan. Jurnal Sultra Sains, 5 (1): 20-08. https://jurnal-unsultra.ac.id/index.php/sultrasains/article/download/575/337/
de Sousa, J.M.B., de Souza, E. L., Marques, G., Benassi, M. de T., Gullon, B., Pintado, M.M., & Magnani, M. (2016). Sugar Profile, Physicochemical and Sensory Aspects of Monofloral Honeys Produced by Different Stingless Bee Species in Brazilian Semi-arid Region. LWT - Food Science and Technology, 65: 645-651. http://dx.doi.org/10.1016/j.lwt.2015.08.058
Eleazu, C.O., Iroaganachi, M.A., Eleazu, K.C. & Okoronkwo, J.O. (2013). Determination of the Physicochemical Composition Microbial Quality and Free Radical Scavenging Activities of Some Commercially Sold Honey Samples in Aba Nigeria. the Effect of varying Colours. International Journal of Biomedical Research, 4 (1): 32–41. DOI: 10.4172/2155-9600.1000189
Escuredo, O., Rodríguez-Flores, M.S., Míguez, M., Seijo, M.C. (2023). Multivariate Statistical Approach for the Discrimination of Honey Samples from Galicia (NW Spain) Using Physicochemical and Pollen Parameters. Foods, 12 (1493):, 1-16. https://doi.org/10.3390/foods12071493
Evahelda, E., Pratama, F., Malahayati, N., Santoso, B. (2017). Sifat Fisik dan Kimia Madu dari Nektar Pohon Karet di Kabupaten Bangka Tengah. AGRITECH, 37 (4): 363-368. DOI: http://doi.org/10.22146/agritech.
FAO. (2019). Codex Alimentarius Standard for Honey (Amended). Food and Agriculture Organization od the United Nations, World Health Organization. United States.
Gómez‐Díaz, D., Navaza, J., & Quintáns-Riveiro, L. (2009). Effect of Temperature on the Viscosity of Honey. International Journal of Food Properties, 12: 396 - 404. https://doi.org/10.1080/10942910701813925.
Guerzou, M., Aouissi, H.A., Guerzou, A., Burlakovs, J., Doumandji, S., & Krauklis, A.E. (2021). From the Beehives: Identification and Comparison of Physicochemical Properties of Algerian Honey. Resources, 10 (94): 1-11. https://doi.org/10.3390/resources10100094
Krisyanella, Muslim, Z., Meinisasti, R., Irawan, P.A., (2021). Screening Fitokimia Dan Penetapan Potensi Madu Hutan Sebagai Agen Antibakteri Terhadap Bakteri Propinibacterium Acne dan Staphylococcus aureus. Jurnal Farmasi Higea, 13(1): 23-29. http://dx.doi.org/10.52689/higea.v13i1.327
Kuliçi, M., & Hasani, A. (2023). Is the consumption time of honey important to preserve its quality?. All Sciences Abstracs. 1(2): 17. https://doi.org/10.59287/as-abstracts.1207.
Mahani, M., Wulandari, E., Lembong, E., & Adela, L. (2022). CORRELATION OF ALKALOID CONTENT AND TASTE OF HONEY FROM VARIOUS PROVINCES IN INDONESIA. International Journal of Pharmacy and Pharmaceutical Sciences, 14(12): 17-21. https://doi.org/10.22159/ijpps.2022v14i12.46169.
Marwah, F., Julyani, S., Rasfayanah, Abdi, D.A., & Sodiqah, Y. Uji Sensitivitas Madu Lebah Hutan (Apis Dorsata) Terhadap Bakteri Propionibacterium Acnes Penyebab Acne vulgaris. Jurnal Mahasiswa Kedokteran, 2(8): 578-584. https://fmj.fk.umi.ac.id/index.php/fmj
Melina, Adawiyah, D.R., & Hunaefi, D. (2023). Indonesian Honey Consumers’ Behavior and Sensory Preference for Commercial Trigona Honey. J. Teknol. dan Industri Pangan, 34(1): 86-97. https://doi.org/10.6066/jtip.2023.34.1.86
Mossel, B., Bhandari, B., D'Arcy, B., & Caffin, N. (2003). Determination of Viscosity of Some Australian Honeys Based on Composition. International Journal of Food Properties, 6: 87 - 97. https://doi.org/10.1081/JFP-120016626.
Nawansih, O., Nurainy, F., Rangga, A., & Anisa, N. H. T. F. (2018). Pengujian Mutu Madu yang Beredar di Bandar Lampung Secara Kimia dan Secara Sederhana. Prosiding Seminar Nasional Inovasi Pangan Lokal untuk Mendukung Ketahanan Pangan. Apr, 28, Universitas Mercubuana. Yogyakarta.
Oroian, M. (2013). Measurement, prediction and correlation of density, viscosity, surface tension and ultrasonic velocity of different honey types at different temperatures. Journal of Food Engineering, 119: 167-172. https://doi.org/10.1016/J.JFOODENG.2013.05.029.
Oroian, M., Amariei, S., Escriche, I., Leahu, A., Damian, C., & Gutt, G. (2014). Chemical Composition and Temperature Influence on the Rheological Behaviour of Honeys. International Journal of Food Properties, 17: 2228 - 2240. https://doi.org/10.1080/10942912.2013.791835.
Riswahyuli, Y., Rohman, A., Setyabudi, F., & Raharjo, S. (2020). Characterization of Indonesia Wild Honey and Its Potential for Authentication and Origin Distinction. Journal of Food Science, 4: 1670-1680. https://doi.org/10.26656/fr.2017.4(5).105.
Savitri, P.T., Hastuti, E.D., dan Suedy, S.W.A. 2017. Kualitas Madu Lokal dari Beberapa Wilayah di Kabupaten Temanggung. Buletin Anatomi dan Fisiologi, 2 (1): 58 - 66. DOI: https://doi.org/10.14710/baf.2.1.2017.58-66
Sopade, P., Halley, P., Bhandari, B., D'Arcy, B., Doebler, C., & Caffin, N. (2003). Application of the Williams–Landel–Ferry Model to the Viscosity–Temperature Relationship of Australian Honeys. Journal of Food Engineering, 56, 67-75. https://doi.org/10.1016/S0260-8774(02)00149-8.
Štefániková, J., Martišová, P., Šnirc, M., Šedík, P., & Vietoris, V. (2021). Screening of the Honey Aroma as a Potential Essence for the Aromachology. Applied Sciences. 11(8177): 1-9. https://doi.org/10.3390/app11178177.
Stolzenbach, S.,Byrne. D.V., & Bredie, W.L.P. 2011. Sensory Local Uniqueness of Danish Honey. Food Research International, 44 (9): 2766-2774. DOI: https://doi.org/./j.foodres.2011.06.006
Suranto, A. (2004). Khasiat & Manfaat Madu Herbal. Agro Media Pustaka. Tangerang. Hlm. 23
Tian, H., Shen, Y., Yu, H., & Chen, C. (2018). Aroma Features of Honey Measured by Sensory Evaluation, Gas Chromatography-Mass Spectrometry, and Electronic Nose. International Journal of Food Properties, 21: 1755 - 1768. https://doi.org/10.1080/10942912.2016.1213744.
Yanniotis, S., Skaltsi, S., & Karaburnioti, S. (2006). Effect of Moisture Content on the VIScosity of Honey at Different Temperatures. Journal of Food Engineering, 72: 372-377. https://doi.org/10.1016/J.JFOODENG.2004.12.017.
Żak, N., Wilczyńska,A. 2023. The Importance of Testing the Quality and Authenticity of Food Products: The Example of Honey. Foods, 12(17): 3210. https://doi.org/10.3390/foods12173210
License
Copyright (c) 2024 Diki Danar Tri Winanti
![Creative Commons License](http://i.creativecommons.org/l/by/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution 4.0 International License.
Jurnal Biologi Tropis is licensed under a Creative Commons Attribution 4.0 International License.
The copyright of the received article shall be assigned to the author as the owner of the paper. The intended copyright includes the right to publish the article in various forms (including reprints). The journal maintains the publishing rights to the published articles.
Authors are permitted to disseminate published articles by sharing the link/DOI of the article at the journal. Authors are allowed to use their articles for any legal purposes deemed necessary without written permission from the journal with an acknowledgment of initial publication to this journal.