Fazrul M. Yasin, Denni Afriadi, Iqbal Abdul Qutni, Ezi Fedila Algeri, Maria Alexandra Karepoan

DETERMINATION OF DIASTASE ENZYME ACTIVITY AND WATER CONTENT OF HONEY FOREST OF SULA ISLAND, NORTH MALUKU

Introduction

Determination of diastase enzyme activity and water content of honey forest of sula island, north maluku. Evaluate Sula Islands forest honey quality. This study determines diastase enzyme activity, water content, and organoleptic properties against SNI 8864:2018 using UV-Vis spectrophotometry.

Abstract

The experiment that has been carried out aims to determine the quality of forest honey originating from the Sula Islands, North Maluku based on the parameters set by the Indonesian National Standards Agency (SNI) 8864:2018, which includes organoleptic parameters (odour and taste), water content and Diastase Number. These parameters can indicate the originality of a forest honey product. The research was conducted at the Forensic Laboratory Center of the Criminal Investigation Department of the Republic of Indonesia Police, using the laboratory experiment method, using the UV-Vis Spectrophotometry instrument, forest honey originating from the Sula Islands district, North Maluku Province was used as material in this experiment. Organoleptic tests including odour and taste were carried out using the sense of smell and taste, water content testing using an oven drying technique, and DN value determination using the UV-Vis Spectrophotometry instrument. The experiment results showed that some parameters met the requirements and did not meet the criteria. Tests on Sula Islands forest honey's taste and water content parameters did not meet the criteria, but the odour and DN parameters met the requirements. Keywords: Forest honey, honey quality, UV-Vis spectrophotometry

Review

This study addresses the pertinent issue of honey quality assessment, specifically focusing on forest honey from the Sula Islands, North Maluku, against the benchmarks of Indonesian National Standard (SNI) 8864:2018. The objective to determine the quality and originality of this regional honey through parameters like organoleptic properties, water content, and Diastase Number (DN) is highly relevant given the increasing global demand for authentic and high-quality natural products. Such research contributes significantly to consumer trust and supports local beekeeping industries by providing a scientific basis for product improvement and certification. The methodology employed in this research utilizes standard laboratory techniques, including UV-Vis Spectrophotometry for Diastase Number determination, oven drying for water content, and sensory evaluation for taste and odour, conducted at the Forensic Laboratory Center. The findings reveal a mixed outcome regarding SNI compliance: while the odour and Diastase Number of the Sula Islands forest honey met the required standards, both the taste and water content parameters did not. This partial non-compliance is a critical observation, indicating potential challenges in the harvesting, processing, or storage of this specific regional honey, warranting further investigation. While the study successfully identifies key quality parameters and their compliance with SNI, the abstract would benefit from providing the actual quantitative data for water content and Diastase Number, rather than merely stating "met" or "did not meet" criteria. A discussion on the potential causes for the non-compliance, particularly regarding the elevated water content which is crucial for honey stability and shelf-life, would significantly enhance the paper's impact. Future research could explore a wider range of samples, investigate harvesting and storage practices, and analyze other authenticity markers to provide a more comprehensive profile of Sula Islands forest honey. Nevertheless, this study serves as a valuable initial step in understanding and improving the quality of forest honey from this unique Indonesian region.

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