Please use this identifier to cite or link to this item: https://repositori.uma.ac.id/handle/123456789/11436
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dc.contributor.advisorSudibyo, Mufti-
dc.contributor.advisorNasution, Jamilah-
dc.contributor.authorDepi-
dc.date.accessioned2019-12-19T02:22:54Z-
dc.date.available2019-12-19T02:22:54Z-
dc.date.issued2019-09-17-
dc.identifier.urihttps://repositori.uma.ac.id/handle/123456789/11436-
dc.descriptionMadu merupakan larutan manis alami yang dihasilkan oleh lebah madu yang bersumber dari nektar bunga. Penelitian ini bertujuan untuk mengetahui kualitas madu berdasarkan parameter sukrosa, karbohidrat, pH, kadar air, brix dan baume. Metode yang digunakan dalam penelitian adalah metode deskriptif kuantitatif. Sampel madu diambil dari ternak lebah Aek Nauli Kabupaten Simalungun Sumatera Utara, madu asli (belum dikemas) dan madu sudah dikemas. Pengujian masing-masing parameter dilakukan sebanyak 5 kali ulangan untuk memastikan rata-rata dari setiap uji parameter tersebut. Hasil penelitian menunjukkan terdapat perbedaan komposisi antara madu asli dengan yang sudah di kemas. Madu Asli sukrosa 2,90 %, karbohidrat 68,95 %, pH 4,59, kadar air 26,56 %, brix 73,3%, baume 38,22, Madu Kemasan sukrosa 2,42%, karbohidrat 70,9 2%, pH 3,49, kadar air 18,53 %, brix 79,52%, 42.18 % baume.en_US
dc.description.abstractHoney 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.en_US
dc.language.isoiden_US
dc.publisherUniversitas Medan Areaen_US
dc.relation.ispartofseriesNPM;158700036-
dc.subjectapis ceranaen_US
dc.subjectmaduen_US
dc.subjecthoneyen_US
dc.titlePerbandingan Kualitas Madu Asli dan Madu Kemasan Apis cerana di Aek Nauli Kabupaten Simalungun Sumatera Utaraen_US
dc.typeThesisen_US
Appears in Collections:SP - Biology

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