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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
Published
2016-10-31
Publisher
Hasanuddin University
Language
en

Abstract

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)

Collaboration network of the authors

40 authors · 120 co-authorship links · 1 across different organisations · showing the 40 most connected

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  • Tadulako University
  • Hasanuddin University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Maming GaffarAffiliation unknown14
Muhammad ZakirHasanuddin University11
Muhammad LukmanAffiliation unknown8
Tjodi HarlimAffiliation unknown6
Maming MamingAffiliation unknown6
Hasnah NatsirAffiliation unknown6
Nunuk Hariani SoekamtoAffiliation unknown6
Rakhmad ArmusAffiliation unknown6
Nursiah La NafieAffiliation unknown4
Nicole de VoogdAffiliation unknown4
Ajuk SaparAffiliation unknown4
Lydia MelawatyAffiliation unknown3
Harningsih KarimAffiliation unknown3
Paulina TabaHasanuddin University3
Tri Aryono HadiAffiliation unknown3
Ismail MarzukiAffiliation unknown2
Muawanah MuawanahAffiliation unknown2
Seniwati DaliAffiliation unknown2
Hanapi UsmanAffiliation unknown2
Waode RustiahAffiliation unknown2
Asma AssaAffiliation unknown2
Firdaus ZentaAffiliation unknown2
Sudjaya JuraejoTadulako University1
Henry RuntunuwuTadulako University1
Maharani MaharaniTadulako University1
Putri HardiyantiTadulako University1
Widya NingrumTadulako University1
Yumiron YumironTadulako University1
Bambang SardiTadulako University1
Saefuddin .Affiliation unknown1
Ahmad ZainiAffiliation unknown1
ZarlinaAffiliation unknown1
Ahmad FaizalHasanuddin University1
Shinta WerorilangiHasanuddin University1
Muhammad Farid SamawiHasanuddin University1
Akbar TahirHasanuddin University1
Waode Nur RahmaniahAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/mca/oai, first harvested 5 Nov 2026, last seen 8 Nov 2026.
Original metadata (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>