PROFIL FISIKA KIMIA MADU FERMENTASI DENGAN BAWANG PUTIH TUNGGAL

Abstract

Honey has been used in traditional medicine since antiquity. Honey is often used as a beauty and medical ingredient, namely reducing cholesterol, and curing wounds and dead tissues. Combining single garlic and honey is a trend in medicine. They are often used to treat stomach ulcers and stomach acids, inhibit the growth of cancer cells, lower very high cholesterol levels, anti-viral and anti-bacterial, flu, insomnia, and many more uses in health. This research was inspired by the use of diverse honey, with the theme of research on the chemical physics profile of fermented honey with a clove of single garlic. The purpose of this study is to see the chemical-physical profile of honey quality before and after fermentation with single garlic based on SNI 2018. This study used a descriptive method of analysis to observe differences in the physical properties of honey before and after fermentation. Testing includes observations of organoleptic, viscosity, moisture content, and acidity tests.The results obtained by the viscosity of pure honey and fermented honey decreased from 18.50 poise to 1.76 poise. The moisture content before and after fermentation increased from 19.5% to 48.03% as well as the acidity increased from 73.7 mL/kg of honey to 113.00 mL/kg of honey. The chemical physics profile of honey includes organoleptic viscosity and moisture content before meeting the requirements of SNI 8664 2018. While the acidity of honey is higher than the criteria set by SNI. Honey fermented for 2 weeks gets results less following organoleptic awareness, the viscosity value of honey is less than 10 poise, namely 1.7 poise, water content is 48.032%, and acidity of honey is 113.00%.