Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Journal of Nutraceuticals and Herbal Medicine
Sari, Rifqi Nila
Unknown Affiliation
Medicine & Pharmacology

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Determination of Sucrose Content in Acacia Honey and X BRAND Honey by Luff-Schoorl Method Hidayah, Azzahra Zulfa Nur; Sari, Rifqi Nila; Rukmini, Aulia
Journal of Nutraceuticals and Herbal Medicine Vol. 6 No. 1 (2025): Vol 6, No 1 (2025): JNHM 2025
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jnhm.v6i1.15939

Abstract

Honey is a natural liquid that has a sweet taste produced by honey bees from the nectar of flowers (floral nectar), other parts of the plant (extra floral nectar), or insect excretions. Honey is often used as medicine in addition to being used as a sweetener or food flavouring. Acacia honey has a refreshing taste with sour and sweet flavours. The Luff-Schoorl method is a type of chemical-based monosaccharide determination. This experiment aims to determine the sucrose content in Acacia Honey and X BRAND Honey to determine whether the sucrose content is in accordance with the Indonesian National Standard (SNI) 01-3545-2013. Acacia honey has a sucrose content of 0.22% and X BRAND honey 3.46%, so it meets the quality standards. This research showed that the sucrose content is appropriate, namely a maximum of 5%.
Co-Authors Hidayah, Azzahra Zulfa Nur Rukmini, Aulia