Region-Specific Thermal Stability of Kelulut Honey from Indonesia: Implications for Quality and Processing
DOI:
https://doi.org/10.5614/3bio.2025.7.2.2Keywords:
Indonesian honey, Kelulut honey, physicochemical quality, region-specific properties, thermal processingAbstract
Kelulut honey, produced by stingless bees (Trigona spp.), is valued for its nutritional and medicinal benefits. However, thermal treatment can alter its physicochemical properties, affecting quality and functionality. This study assessed the impact of heating at 65 C and 121 C for 5 minutes on Kelulut honey from seven regions in Indonesia, analyzing changes in color intensity, total dissolved solids (TDS), solubility, viscosity, water content, hydroxymethylfurfural (HMF), and acidity. At 65C, solubility improved (e.g., Garut: 22.7 ? 84.7) and TDS increased (Bogor: 77.0 % ? 79.5 %), while 121 C treatment led to significant HMF accumulation (mean: 25.91 ? 40.16 mg/kg) and viscosity fluctuation. Klaten honey uniquely darkened at 121 C, indicating regional compositional differences. Acidity dropped by up to 21% in Sumedang and Garut, while Bangka maintained stability. This study demonstrates that thermal treatment significantly influences the physicochemical quality of Kelulut honey and underscores the need for region-specific processing guidelines to maintain product integrity for food and medicinal applications, and that HMF, viscosity, and TDS could serve as reliable markers for assessing thermal effects in honey.
References
] da Silva PM, Gauche C, Gonzaga LV, Costa ACO, Fett R. Honey: Chemical composition, stability and authenticity. Food Chem. 2016 Apr;196:309?23.
] Tosi E, Ciappini M, RE, Lucero H. Honey thermal treatment effects on hydroxymethylfurfural content. Food Chem. 2002 May;77(1):71?4.
] ila S, Beux MR, Ribani RH, Zambiazi RC. Stingless bee honey: Quality parameters, bioactive compounds, health-promotion properties and modification detection strategies. Trends Food Sci Technol. 2018 Nov;81:37?50.
] Chuttong B, Chanbang Y, Sringarm K, Burgett M. Physicochemical profiles of stingless bee (Apidae: Meliponini) honey from South East Asia (Thailand). Food Chem. 2016 Feb;192:149?55.
] Vit P, Medina M, Eunice Enruez M. Quality standards for medicinal uses of Meliponinae honey in Guatemala, Mexico and Venezuela. Bee World. 2004 Jan;85(1):2?5.
] Escuredo O, Dobre I, Ferndez-Gonzez M, Seijo MC. Contribution of botanical origin and sugar composition of honeys on the crystallization phenomenon. Food
Chem. 2014 Apr;149:84?90.
] Saxena S, Gautam S, Sharma A. Physical, biochemical and antioxidant properties of some Indian honeys. Food Chem. 2010 Jan;118(2):391?7.
] Sulaiman NHI, Sarbon NM. Physicochemical, antioxidant and antimicrobial properties of selected Malaysian honey as treated at different temperature: A comparative study. J Apic Res. 2022 Aug 8;61(4):567?75.
] Al-Farsi M, Al-Amri A, Al-Hadhrami A, Al-Belushi S. Color, flavonoids, phenolics and antioxidants of Omani honey. Heliyon. 2018 Oct;4(10):e00874.
] [SNI] Standar Nasional Indonesia. SNI 866-2018 tentang Madu. Badan Standarisasi Nasional. Jakarta: Badan Standarisasi Nasional; 2018.
] Prabowo S, Yuliani Y, Prayitno YA, Lestari K, Kusesvara A. Penentuan karakteristik fisiko-kimia beberapa jenis madu menggunakan metode konvensional dan metode kimia. Journal of Tropical AgriFood. 2020 Feb 8;1(2):66. [12.] Herschel WH, Bulkley R. The Ostwald Viscometer as a Consistometer. J Phys Chem. 1925 Oct 1;29(10):1217?23.
] Brudzynski K, Miotto D. Honey melanoidins: Analysis of the compositions of the high molecular weight melanoidins exhibiting radical-scavenging activity. Food Chem. 2011 Aug;127(3):1023?30.
] Turkmen N, Sari F, Poyrazoglu ES, Velioglu YS. Effects of prolonged heating on antioxidant activity and colour of honey. Food Chem. 2006 Apr;95(4):653?7.
] Ajibola A, Chamunorwa JP, Erlwanger KH. Nutraceutical values of natural honey and its contribution to human health and wealth. Nutr Metab (Lond). 2012;9(1):61.
] Bogdanov S, Jurendic T, Sieber R, Gallmann P. Honey for Nutrition and Health: A Review. J Am Coll Nutr. 2008 Dec 14;27(6):677?89.
] White JW. The Role of HMF and Diastase Assays in Honey Quality Evaluation. Bee World. 1994 Jan;75(3):104?17.
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Inda Setyawati, Salvinia Fara Meirila, Dimas Febriyanto, Dimas Andriyanto
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution (CC-BY) 4.0 License that allows others to share the work with an acknowledgment of the work’s authorship and initial publication in this journal.
