Effect of Processing Temperature and Liquid Palm Sugar Concentration on the Physicochemical Characteristics of Adulterated Multifloral Honey

Authors

  • Ajeng Kurniawati Telkom University
  • Fitranaya Arlian Cintaya Dewi Telkom University
  • Faizah Faizah Telkom University

DOI:

https://doi.org/10.36568/jone.v4i3.745

Keywords:

adulterant, heating, honey, hydroxymethyfurfural, palm sugar

Abstract

The high demand for honey in Indonesia has triggered counterfeiting practices combined with thermal processes, decreasing its quality. While studies on honey adulteration and heating exist, the specific combination using liquid palm sugar remains unexamined. This study aims to analyze the effect of adding liquid palm sugar (0-30% w/w) and heating temperatures (control, 50-90°C) on hydroxymethylfurfural (HMF) levels, water content, and color in multiflora honey. The research used a Randomized Block Design (RBD) with two replications. Data were analyzed statistically using ANOVA, followed by DMRT tests at the α = 5% level if significant effects occurred. The results showed that increasing liquid palm sugar concentration and heating temperature significantly (p < 0.05) reduced honey quality. The HMF content rose from 8.77±0.26 mg/kg in pure honey to 54.25±0.15 mg/kg, exceeding the maximum SNI 8664:2018 limit of 40 mg/kg. Higher heating temperatures significantly decreased water content (p<0.05), whereas liquid palm sugar addition increased the initial water content. Furthermore, honey lightness (L*) decreased with higher temperatures and sugar concentrations; the lowest lightness (L* = 44.75±0.54) and a shifted hue value (from 57.15±1.33° to 54.10±2.32°) occurred at 30% concentration and 90°C, producing darker color. In conclusion, adulteration with liquid palm sugar and thermal treatment significantly affect the quality parameters of multiflora honey.

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Published

2026-07-28

How to Cite

Kurniawati, A., Cintaya Dewi , F. A., & Faizah, F. (2026). Effect of Processing Temperature and Liquid Palm Sugar Concentration on the Physicochemical Characteristics of Adulterated Multifloral Honey. Journal of Nutrition Explorations, 4(3), 374–385. https://doi.org/10.36568/jone.v4i3.745

Issue

Vol. 4 No. 3 (2026): August

Section

Articles

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Copyright (c) 2026 Ajeng Kurniawati, Fitranaya Arlian Cintaya Dewi , Faizah Faizah

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