The Relationship Between Honey's Floral Origins and The Electrical Impedance of Honey Variants

Vivien Dwi Indriyani, Didik Rahadi Santoso, Chomsin Sulistya Widodo

Abstract


One of the factors that influence the composition of honey is the plant that became the source of nectar. Honey derived from one plant species has a different composition with honey from other plant species. This study aims to analyze the effect of the origin of honey flower on the value of electrical impedance by using impedance spectroscopy and to analyze the relationship between ash content and electrical impedance in honey. This study used four gold needle electrodes and a set of PicoScope 5244B tools to measure the value of honey impedance. Measurements are made by injecting a current of 10 μA and using frequencies 1 Hz to 2 MHz. This study also measured ash content in honey. The sample used is kelengkeng, kaliandra, randu, coffee, and rubber honey. The results showed that the origin of honey flower affects the value of electrical impedance. The relationship between impedance and ash content is the smaller the ash content in honey the impedance value is greater.

Keywords


honey; honey's floral origins; impedance; ash content.

Full Text:

PDF

References


Sihombing, D.T.H. (1997) Ilmu Ternak Lebah Madu. Gadjah Mada University Press, Yogyakarta.

Pérez, R.A., Sánchez-Brunete, C., Calvo, R.M., dan Tadeo, J.L. (2002) Analysis of Volatiles from Spanish Honeys by Solid-Phase Microextraction and Gas Chromatography−Mass Spectrometry. Journal of Agricultural and Food Chemistry. 50 (9), 2633–2637.

Qadar, S., Noor, A., dan Maming (2015) Karakteristik Fisika Kimia Madu Hutan Desa Terasa. Techno: Jurnal Penelitian. 4 (2), 37–41.

Persano Oddo, L., Piazza, M.G., Sabatini, A.G., dan Accorti, M. (1995) Characterization of unifloral honeys. Apidologie. 26 (6), 453–465.

Radovic, B.S., Careri, M., Mangia, A.,

Musci, M., Gerboles, M., dan Anklam, E. (2001) Contribution of dynamic headspace GC–MS analysis of aroma compounds to authenticity testing of honey. Food Chemistry. 72 (4), 511–520.

Verzera, A.; Campisi, S.; Zappalà, M.; Bonaccorsi, I. (2001) SPME-GC-MS analysis of honey volatile components for the characterization of different floral origin. American Laboratory. 33 (15), 18–21.

Corbella, E. dan Cozzolino, D. (2006) Classification of the floral origin of Uruguayan honeys by chemical and physical characteristics combined with chemometrics. LWT - Food Science and Technology. 39 (5), 534–539.

Scandurra, G., Tripodi, G., dan Verzera, A. (2013) Impedance spectroscopy for rapid determination of honey floral origin. Journal of Food Engineering. 119 (4), 738–743.

Salamena, G.A. (2017) Studi eksperimen pengukuran impedansi listrik larutan secara presisi menggunakan injeksi arus pada pelat sejajar, Universitas Brawijaya, 2017.

Hermawan, B. (2005) Monitoring Kadar Air Tanah Melalui Pengukuran Sifat Dielektrik Pada Lahan Jagung. Jurnal Ilmu-ilmu Pertanian Indonesia. 7 (1), 15–22.

Antary, P.S.S., Ratnayani, K., dan Laksmiwati, A.A.I.A.M. (2013) Nilai Daya Hantar Listrik, Kadar Abu, Natrium, dan Kalium Pada Madu Bermerk di Pasaran Dibandingkan dengan Madu Alami (Lokal). Jurnal Kimia. 7 (2), 172–180.

Putri, R.R.A., Sulistya, C., dan Santoso, D.R. (2017) Analisis Nilai Impedansi Listrik pada Daging Ikan Nila yang Disimpan dalam Lemari Es. Indonesian Journal of Applied Physics. 6 (2), 117.


Refbacks

  • There are currently no refbacks.