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Characteristics and Antibacterial Activity of Apis and Trigona Honey Types against Escherichia coli and Staphylococcus Aureus on Various Heating

VALENSI · Vol. ume No. 2 (2022) · hlm. 251–262

DOI
10.15408/jkv.v8i2.27241
ISSN
2548-3013, 2460-6065
Terbit
2022-11-27
Penerbit
Department of Chemistry, Faculty of Science and Technology Syarif Hidayatullah Jakarta State Islamic University
Bahasa
eng

Abstrak

Heating in honey processing can inhibit fermentation, crystallization, and the growth of microorganisms, such as bacteria. However, the effect of the honey heating process on the properties of honey and its antibacterial activity has not been further studied. Therefore, in this study, the properties of honey of both Apis and Trigona species from Bogor, Kalimantan, Sulawesi, Sumatra, and Lombok, were tested. The properties of honey, including water content, acidity, reducing sugar, 5-hydroxymethylfurfural (HMF), and diastase enzyme activity, were tested at heating temperatures 50, 70, and 90 °C. The antibacterial activity was determined using the disc method against Escherichia coli and Staphylococcus aureus. The results showed that the average water content and acidity values decreased after heating. However, the values met the SNI quality requirements with a water content value of < 22% and the acidity value not exceeding 50 mL NaOH 0.1 N/kg in the Apis and Trigona types of honey. The reduced sugar content fluctuated after heating all samples, and the average HMF level of honey increased after heating. However, the activity of the diastase enzyme decreased, although the value was still within the SNI standard value. The selected honey samples of the Apis and Trigona types were active in inhibiting the growth of Staphylococcus aureus but were not active against Escherichia coli.

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  • Syarif Hidayatullah State Islamic University Jakarta
  • National Nuclear Energy Agency of Indonesia
  • Institut Agama Islam Negeri Kendari
  • Universitas Halu Oleo
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Rekan penulisOrganisasiArtikel bersama
Dede SukandarAfiliasi tidak diketahui7
Meyliana WulandariAfiliasi tidak diketahui5
Achmad Tjachja NugrahaAfiliasi tidak diketahui5
Sandra HermantoAfiliasi tidak diketahui3
Vetty MegantariAfiliasi tidak diketahui3
Siti NurbaytiAfiliasi tidak diketahui3
Nurhasni NurhasniSyarif Hidayatullah State Islamic University Jakarta2
Agik SuprayogiAfiliasi tidak diketahui2
Min RahminiwatiAfiliasi tidak diketahui2
Aryani SatyaningtijasAfiliasi tidak diketahui2
Nani RadiastutiAfiliasi tidak diketahui2
Sri Yadial ChalidAfiliasi tidak diketahui2
Ahmad FathoniAfiliasi tidak diketahui2
Dimas AndriantoAfiliasi tidak diketahui2
Eka Rizki AmeliaAfiliasi tidak diketahui2
Tarso RudianaAfiliasi tidak diketahui2
Teguh WahyonoNational Nuclear Energy Agency of Indonesia1
Widhi KurniawanUniversitas Halu Oleo1
Husnul KhotimahInstitut Agama Islam Negeri Kendari1
Dedi AnsoriNational Nuclear Energy Agency of Indonesia1
Ade CandraSyarif Hidayatullah State Islamic University Jakarta1
Nur ErnitaSyarif Hidayatullah State Islamic University Jakarta1
Fuady HaniefAfiliasi tidak diketahui1
Lia PratiwiAfiliasi tidak diketahui1
Hajar HajarAfiliasi tidak diketahui1
Apon Zaenal MustopaAfiliasi tidak diketahui1
Baso ManguntungiAfiliasi tidak diketahui1
Endang SaepudinAfiliasi tidak diketahui1
Bugi Ratno BudiartoAfiliasi tidak diketahui1
Tegar AprilianAfiliasi tidak diketahui1
Barokah AliyantaAfiliasi tidak diketahui1
Ahmad Saepul MujabAfiliasi tidak diketahui1
Syifa FauziahAfiliasi tidak diketahui1
Adeng HudayaAfiliasi tidak diketahui1
Rizkina HarahapAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) http://journal.uinjkt.ac.id/index.php/valensi/oai, pertama di-harvest 10 Nov 2026, terakhir terlihat 10 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Characteristics and Antibacterial Activity of Apis and Trigona Honey Types against Escherichia coli and Staphylococcus Aureus on Various Heating</dc:title>
	<dc:creator xml:lang="en">Sumarlin, La Ode</dc:creator>
	<dc:creator xml:lang="en">Amilia, Nurul</dc:creator>
	<dc:creator xml:lang="en">Muawanah, Anna</dc:creator>
	<dc:creator xml:lang="en">Hasanah, Nadya Uswatun</dc:creator>
	<dc:creator xml:lang="en">Hajar, Hajar</dc:creator>
	<dc:subject xml:lang="en">Antibacterial</dc:subject>
	<dc:subject xml:lang="en">Apis</dc:subject>
	<dc:subject xml:lang="en">Escherichia coli</dc:subject>
	<dc:subject xml:lang="en">Staphylococcus aureus</dc:subject>
	<dc:subject xml:lang="en">Trigona</dc:subject>
	<dc:description xml:lang="en">Heating in honey processing can inhibit fermentation, crystallization, and the growth of microorganisms, such as bacteria. However, the effect of the honey heating process on the properties of honey and its antibacterial activity has not been further studied. Therefore, in this study, the properties of honey of both Apis and Trigona species from Bogor, Kalimantan, Sulawesi, Sumatra, and Lombok, were tested. The properties of honey, including water content, acidity, reducing sugar, 5-hydroxymethylfurfural (HMF), and diastase enzyme activity, were tested at heating temperatures 50, 70, and 90 °C. The antibacterial activity was determined using the disc method against Escherichia coli and Staphylococcus aureus. The results showed that the average water content and acidity values decreased after heating. However, the values met the SNI quality requirements with a water content value of &amp;lt; 22% and the acidity value not exceeding 50 mL NaOH 0.1 N/kg in the Apis and Trigona types of honey. The reduced sugar content fluctuated after heating all samples, and the average HMF level of honey increased after heating. However, the activity of the diastase enzyme decreased, although the value was still within the SNI standard value. The selected honey samples of the Apis and Trigona types were active in inhibiting the growth of Staphylococcus aureus but were not active against Escherichia coli.</dc:description>
	<dc:publisher xml:lang="en">Department of Chemistry, Faculty of Science and Technology Syarif Hidayatullah Jakarta State Islamic University</dc:publisher>
	<dc:date>2022-11-27</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.uinjkt.ac.id/index.php/valensi/article/view/27241</dc:identifier>
	<dc:identifier>10.15408/jkv.v8i2.27241</dc:identifier>
	<dc:source xml:lang="en">Jurnal Kimia Valensi; Jurnal Kimia VALENSI Volume 8, No. 2, November 2022; 251-262</dc:source>
	<dc:source>2548-3013</dc:source>
	<dc:source>2460-6065</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.uinjkt.ac.id/index.php/valensi/article/view/27241/pdf</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2022 La Ode Sumarlin</dc:rights>
</oai_dc:dc>