PENERAPAN ILMU KIMIA DALAM MADU DAN PROSES PEMBUATANNYA DI PETERNAKAN MADU RIMBA RAYA

Amanda, Grace Artajaya and Catherine, Davina Sardjono and Emma, Hillary Soesanto and Howard, Emerson Wibowo and Jeannice, Felyana Hindrawan and Jessica, Felina Adi and Jonathan, Junfandi Alisantoso and Kelly, Wijaya Teguh and Nicholas, Sujayaputra (2022) PENERAPAN ILMU KIMIA DALAM MADU DAN PROSES PEMBUATANNYA DI PETERNAKAN MADU RIMBA RAYA. Project Report. SMA Katolik St. Louis 1 Surabaya, Surabaya.

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Abstract

Chemistry is a branch of science that studies the composition, structure, properties, changes and energy that accompanies changes in substances or matter. Chemistry cannot be separated from our daily lives. Chemistry plays a role in various fields including the food industry. The process of making food uses advanced technology or tools that usually has something to do with chemistry. Through this research, we want to identify whether industrial foodstuffs such as honey at the Rimba Raya Honey Farm use chemical concepts in the production process. To find out the answers to these questions, our group conducted interviews and direct surveys at the Rimba Raya Honey Farm. This data collection was carried out through qualitative techniques and supported by answers from interviews with workers, managers and staff there. The results show that this Rimba Raya Honey Farm does not use chemical theory in making honey. Their honey is 100% natural and no chemicals are added in the production process. Meanwhile, from the results of our research survey before visiting the Rimba Raya Honey Farm, we found that the honey itself already contains chemicals. In addition, in the manufacturing process there is an evaporator which also uses the concept of chemistry in its use. The presence of natural chemical substances in honey can have an impact on the quality of the honey itself, even in certain cases it can cause diseases. Therefore, it is highly recommended that the honey is to be stored properly.

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