Evaluation of Performance and Characteristic of Stingless Bee Honey Using MARDI’s Dehydrator. In: Konvensyen Kebangsaan Kejuruteraan Pertanian Dan Makanan 2019, 21 Mac 2019, Wisma Tani, Kementerian Pertanian Malaysia, Putrajaya. (Submitted) (2019)
Abstract
Dehydration of stingless bee honey is a part of honey processing which is required to reduce moisture of honey. Fresh harvested stingless bee honey possessed high moisture level of 26-29%w/w and this can resulted to the fermentation of honey which is can effected the nutrients, active ingredients and its quality of the honey. It is important to reduce the moisture level of honey into its stable condition in range =20%w/w. A new dehydrator has been developed to replace the current technique for reducing moisture of honey. Based on the performance test on prototype implemented, it has found the dehydrator can reduce the moisture into appropriate moisture level (=20%) only in 8 hours compared to the normal practice greater than 24 hours. Comparison on physicochemical analysis of fresh harvested and dehydrate honey resulted that there is not significant different between both sample. It has shown that sugar profile of dehydrated honey for fructose, glucose, and sucrose are 13.52 ± 0.75 and 2.48 ± 0.13a respectively, hydroxymethylfurfural (HMF) is 2.39, total phenolic compound (TPC) is 25.00 ± 0.57 and viscosity 24.30 ± 0.20a.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Keywords: | Madu kelulut, Stingless bee, Dehydrator, Moisture |
| Taxonomy: | By Subject > Applied Sciences > Food Technology |
| Local Content Hub: | Subjects > Applied Sciences |
| Depositing User: | Rizana Mohd Radwan |
| Date Deposited: | 17 Mar 2021 05:42 |
| Last Modified: | 17 Mar 2021 05:42 |
| Related URLs: |
Actions (login required)
 |
View Item |