Perbandingan Kualitas Madu Asli dan Madu Kemasan Apis cerana di Aek Nauli Kabupaten Simalungun Sumatera Utara

Abstract

Honey is a natural sweet solution produced by honey bees from the nectar of flowers. This study aims is to determine the quality of honey based on following parameters i.e sucrose, carbohydrates, pH, water content, brix and baume. The quantitative descriptive study aired to determine packased and natural unpacked honey sampelsfrom Aek Nauli beekeeping in Simalungun Regency, North Sumatra, natural (unpackaged) and honey measurement of each parameters were carried out in 5 repetition. The rasults showed there were differences in composition between native honey and those already in the packaging. Natural honey has 2.90% sucrose native honey, 68.95% carbohydrate, 4.59% pH, 26.56% moisture content, 73.3% brix, 38.22 baume, packaging honey has, 2.42% sucrose, 70.92% carbohydrate, pH 3.49%, 18.53% water content, 79.52% brix, 42.18 % baume.