REDUCE HONEY MOISTURE CONTENT EFFORTS TO REDUCE HONEY MOISTURE CONTENT USING THE CONDENSATION METHOD FOR ENHANCING PURE HONEY PRODUCTION

REDUCE HONEY MOISTURE CONTENT USING THE CONDENSATION METHOD FOR ENHANCING PURE HONEY PRODUCTION

Abstract

High water content in honey can trigger yeast activity, leading to its growth and development. At ambient temperature, increased air humidity makes it easier for honey to absorb water. The high-water content causes the fermentation process to occur. Efforts to reduce the water content in honey are one way to prevent fermentation. Several methods commonly used in Indonesia to reduce water content still require updates and innovation. This study aims to improve the time efficiency of reducing honey's water content during the production process, compare the results of water content reduction using dehumidification and condensation methods, and examine the parameters of temperature, time, water content, humidity, and honey quality. The research was conducted both qualitatively and quantitatively. Qualitative testing showed that the samples' color, aroma, and taste, using dehumidification and condensation methods, retained honey characteristics. Meanwhile, quantitative testing demonstrated that the condensation method yielded better productivity and quality than the dehumidification method. This can be observed from temperature, water content, humidity, diastase enzyme activity, and hydroxymethylfurfural (HMF) analysis. The condensation method produces honey that meets the Indonesian National Standards 2018. Therefore, using the condensation method, honey water reduction equipment effectively reduces water content while maintaining its quality.

Keywords: Condensation, Honey Water content