11/10/2024
💧 WHY WATER CONTENT AND FARMING LOCATION MATTER FOR STINGLESS BEE HONEY QUALITY: TIPS TO LOWER WATER CONTENT AND KEEP YOUR HONEY TOP-NOTCH! 🍯
Honey produced by stingless bees has unique characteristics, such as a high level of acidity and relatively high water content (Chuttong et al., 2016). In a study, three types of stingless bee honey derived from acacia, gelam, and starfruit nectar were examined to assess their physicochemical properties and botanical origin, with Apis honey used as a comparison. The results showed that all stingless bee honey had higher water content (21.52–25.49 g/100 g of honey) compared to Apis honey (14.67 g/100 g of honey). In addition, stingless bee honey also had lower pH values (3.00–3.27) and higher free acidity (107.50–246.25 meq/kg of honey) compared to Apis honey (Shamsudin, S. et al., 2019).
The farming location also influences the water content of stingless bee honey. For example, tests conducted in Bangkiling Raya Village, located by a riverbank affected by tidal flows, revealed that honey harvested in November 2022 had a water content exceeding 30% (Purwanti, N. et al., 2024). According to the Indonesian National Standard (SNI), the maximum water content allowed for stingless bee honey is 27.5% (SNI 8664:2018).
Honey is hygroscopic, meaning air humidity and environmental conditions greatly affect its water content (Sarwono, 2007). Low water content can inhibit microbial activity that causes natural fermentation in honey (Yap et al., 2019). The acidity caused by high fermentation in honey with high water content can accelerate the degradation of honey's components. One method to reduce the water content in stingless bee honey is by using a dehumidifier, which effectively absorbs water v***r (Sarwono, 2007).
To maintain the balance of sweetness and acidity in stingless bee honey, meet honey quality standards, and extend its shelf life, reducing the water content is crucial. The water reduction process we apply involves ev***ration assisted by a dehumidifier, which optimally absorbs water v***r.
Sources:
1. Chuttong, B., Chanbang, Y., Sringarm, K., & Burgett, M. 2016. Physicochemical profiles of stingless bee (Apidae: Meliponini) honey from South East Asia (Thailand). Food Chemistry, 192, 149–155.
2. https://lnkd.in/gn9p9yWn
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5. Sarwono, B. 2007. Lebah Madu. Jakarta: Agromedia Pustaka Press.
6. Yap, S. K., N. L. Chin, Y. A. Yusof, & K. Y. Chong. 2019. Quality characteristic of dehydrated raw Kelulut honey. International Journal of Food Properties, 22(1):556- 671. doi: 10,1080/10942912.2019.1590398.
