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EFFECT OF HEATING AND STORAGE TIME LEVELS 5- (Hydroxy Methyl) furan-2- KARBALDEHIDA (HMF) IN HONEY ORIGIN MALLAWA

Marina Chimica Acta · Vol. 17 No. 2 (2016)

ISSN
1411-2132
Terbit
2016-10-31
Penerbit
Hasanuddin University
Bahasa
en

Abstrak

A research has been on determining the origin of forest honey quality Mallawa Maros based on the levels of 5-(hydroxymethyl)furfural-2-karbaldehida (HMF)is quantitatively based on the variation of heating temperature and duration of storage with White spectrophotometric method. The results showed that the levels of forest honey HMF origin Mallawa on heating temperature 35°C,90°C and 110°C respectively is 42.2023 mg/Kg, 46.0274 mg/Kg and 62.2520 mg/Kg. While the storage duration for 3,4, and 5 months had higher levels of HMF each 27.4309 mg/Kg, 42.5158 mg/Kg and 48.9405 mg/Kg. Heating temperature and storage time a big influence on levels of HMF and show a strong relationship to the water content, pH and free acid, reducing sugar content and diastase enzyme activity. Based on the research results, levels of HMF at the heating temperature of 110oC has passed the standards set by the SNI (up to 50 mg/Kg). Whereas the standard set by IHC for honey originating from thetropics (80 mg/ Kg)

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  • Tadulako University
  • Hasanuddin University
  • Universitas Nurul Jadid
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Rekan penulisOrganisasiArtikel bersama
Maming GaffarAfiliasi tidak diketahui14
Muhammad ZakirHasanuddin University11
Muhammad LukmanAfiliasi tidak diketahui8
Tjodi HarlimAfiliasi tidak diketahui6
Maming MamingAfiliasi tidak diketahui6
Rakhmad ArmusAfiliasi tidak diketahui6
Nursiah La NafieAfiliasi tidak diketahui4
Nicole de VoogdAfiliasi tidak diketahui4
Ajuk SaparAfiliasi tidak diketahui4
Nunuk Hariani SoekamtoAfiliasi tidak diketahui4
Hasnah NatsirAfiliasi tidak diketahui3
Lydia MelawatyAfiliasi tidak diketahui3
Tri Aryono HadiAfiliasi tidak diketahui3
Paulina TabaHasanuddin University2
Ismail MarzukiUniversitas Nurul Jadid2
Muawanah MuawanahAfiliasi tidak diketahui2
Seniwati DaliAfiliasi tidak diketahui2
Hanapi UsmanAfiliasi tidak diketahui2
Waode RustiahAfiliasi tidak diketahui2
Asma AssaAfiliasi tidak diketahui2
Firdaus ZentaAfiliasi tidak diketahui2
Sudjaya JuraejoTadulako University1
Henry RuntunuwuTadulako University1
Maharani MaharaniTadulako University1
Putri HardiyantiTadulako University1
Widya NingrumTadulako University1
Yumiron YumironTadulako University1
Bambang SardiTadulako University1
Saefuddin .Afiliasi tidak diketahui1
Ahmad ZainiAfiliasi tidak diketahui1
ZarlinaAfiliasi tidak diketahui1
Ahmad FaizalHasanuddin University1
Shinta WerorilangiHasanuddin University1
Muhammad Farid SamawiHasanuddin University1
Akbar TahirHasanuddin University1
Waode Nur RahmaniahAfiliasi tidak diketahui1
Rahmawati RahmawatiAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/mca/oai, pertama di-harvest 5 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">EFFECT OF HEATING AND STORAGE TIME LEVELS 5- (Hydroxy Methyl) furan-2- KARBALDEHIDA (HMF) IN HONEY ORIGIN MALLAWA</dc:title>
	<dc:creator xml:lang="en">Suhaela, Suhaela</dc:creator>
	<dc:creator xml:lang="en">Noor, Alfian</dc:creator>
	<dc:creator xml:lang="en">Ahmad, Ahyar</dc:creator>
	<dc:description xml:lang="en">A research has been on determining the origin of forest honey quality Mallawa Maros based on the levels of 5-(hydroxymethyl)furfural-2-karbaldehida (HMF)is quantitatively based on the variation of heating temperature and duration of storage with White spectrophotometric method. The results showed that the levels of forest honey HMF origin Mallawa on heating temperature 35°C,90°C and 110°C respectively is 42.2023 mg/Kg, 46.0274 mg/Kg and 62.2520 mg/Kg. While the storage duration for 3,4, and 5 months had higher levels of HMF each 27.4309 mg/Kg, 42.5158 mg/Kg and 48.9405 mg/Kg. Heating temperature and storage time a big influence on levels of HMF and show a strong relationship to the water content, pH and free acid, reducing sugar content and diastase enzyme activity. Based on the research results, levels of HMF at the heating temperature of 110oC has passed the standards set by the SNI (up to 50 mg/Kg). Whereas the standard set by IHC for honey originating from thetropics (80 mg/ Kg)</dc:description>
	<dc:publisher xml:lang="en">Hasanuddin University</dc:publisher>
	<dc:date>2016-10-31</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/mca/article/view/1124</dc:identifier>
	<dc:source xml:lang="en">Marina Chimica Acta; Vol. 17 No. 2 (2016): Volume 17 No. 2 (2016)</dc:source>
	<dc:source>1411-2132</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/mca/article/view/1124/692</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2016 Marina Chimica Acta</dc:rights>
</oai_dc:dc>