The effect of processing and storage on Klanceng honey (Tetragonula laeviceps)

Bundianto Budianto; Diah Kusmardini; Zefki Okta Feri; Muh Jaenal Arifin; Anik Suparmi; Kiki Kristiani

doi:10.15517/am.v34i2.52131

Autores/as

Bundianto Budianto Institute Sains & Teknologi Al-Kamal, Jakarta, Indonesia. https://orcid.org/0000-0002-8277-6202
Diah Kusmardini Institute Sains & Teknologi Al-Kamal, Jakarta, Indonesia.
Zefki Okta Feri Universitas Negeri Yogyakarta, Yogyakarta, Indonesia. https://orcid.org/0000-0002-3519-906X
Muh Jaenal Arifin SMK Negeri 3 Madiun, Madiun City, East Java, Indonesia.
Anik Suparmi SMA Negeri 3 Tarakan, Tarakan City, North Kalimantan, Indonesia
Kiki Kristiani Universitas Sahid Surakarta, Pharmacy Dept. Central Java, Indonesia. https://orcid.org/0000-0002-3130-7115

DOI:

https://doi.org/10.15517/am.v34i2.52131

Palabras clave:

calidad de la miel, calentamiento, invertasa, diastasa

Resumen

Introducción. La miel Klanceng (Tetragonula laeviceps) es muy demandada por sus beneficios. No hay información sobre la fecha de caducidad de la miel Klanceng. Objetivo. Predecir la vida útil de la miel Klanceng mediante la evaluación del efecto del calentamiento (40 ºC / 48 h y 70 ºC / 7 h) y el almacenamiento durante dos años. Materiales y métodos. El análisis se llevó a cabo tres veces (2020, 2021 y 2022) en el Laboratorio de la Agencia Nacional de Investigación de Innovación, Yakarta, Indonesia. Se tomaron muestras de miel Klanceng (Tetragonula laeviceps) de una granja de abejas en Magetan, Java Oriental, Indonesia. La muestra (5 kg) se dividió en 3: sin proceso de calentamiento (UT), calentamiento a 40 °C / 48 h (T1) y calentamiento a 70 °C / 7 h (T2). Luego se analizaron HMF, diastasa, invertasa, fosfatasa ácida (AP), glucosa oxidasa (GO), DPPH, absorbancia y actividad fenólica a los 0, 12 y 24 meses. Resultados. Los resultados mostraron que el calentamiento corto a alta temperatura (70 °C / 7 h) tuvo un mayor impacto en la disminución de la actividad enzimática en comparación con el calentamiento prolongado a baja temperatura (40 °C / 48 h). El almacenamiento tuvo un impacto significativo en el aumento de 5-hidroximetil (furano)-2-carbaldehído (HMF) en comparación con el calentamiento. Durante el almacenamiento (24 meses) el valor de HMF superó el límite máximo. Conclusiones. El valor de HMF (55,33 ± 0,57 mg/kg) superó el límite máximo permitido (máximo 40 ppm), esto se debió al efecto significativo del calentamiento en T2 y el proceso de almacenamiento. La vida útil de la miel Klanceng fue de dos años, siempre que no se calentara a altas temperaturas (70 °C).

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