PENGARUH SIFAT KOLOID MADU TERHADAP PENGOLAHAN MADU KOMERSIAL

Chelsea, Florenza Horyono and Guinevere, Louisa Santoso and Hanjaya, Manggala Saputra and Leonardus, Abyasa Harimurti and Louise, Vennesia Aristha Prajugo and Matthew, Ardian Sugiarto and Odelia, Denise Mintarja and Tiffany, Pinoto and Vanya, Patia Vinauli Gultom (2022) PENGARUH SIFAT KOLOID MADU TERHADAP PENGOLAHAN MADU KOMERSIAL. Project Report. SMA Katolik St. Louis 1 Surabaya, Surabaya.

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Abstract

Honey is a thick liquid produced by bees as a food source. Honey is produced from nectar which is processed to remove the water it contains, so honey consists mostly of the monosaccharide sugars fructose and glucose. This study was conducted to determine the effect of honey’s colloidal properties on the commercial processing of honey. The process of honey production and commercial processing was observed at Rimba Raya Honey Farm, Lawang, East Java. It was found that Rimba Raya Honey Farm utilized traditional techniques, thus avoiding much chemical manipulation of honey. However, some applications of colloidal properties were still found. Applications of honey’s properties were found during the use of vacuum evaporators to reduce honey water content, as well as in refractometers to determine honey’s water content. The former utilized pressure to reduce water’s boiling point before boiling it. The latter determined honey water content by measuring its index of refraction. Rimba Raya Honey Farm uses honey’s properties to its advantage in vacuum evaporators, as well as in measuring its water content.

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