Pengaruh Keragaman Sumber Pakan Terhadap Kualitas Madu Lebah (Apis cerana Fabr, 1798) Di Balai Penelitian dan Pengembangan Lingkungan Hidup dan Kehutanan (BP2LHK) Aek Nauli Sumatera Utara - Rizky Agustin Tanjung; Ryan Moulana; Saida Rasnovi (Jurnal Ilmiah Mahasiswa Pertanian, 2021)
Abstrak. Madu adalah cairan alami yang umumnya mempunyai rasa manis, yang dihasilkan oleh lebah madu dari nektar bunga (nectar floral) atau bagian tanaman selain bunga (nectar ekstra floral). Lebah madu dan tanaman bunga memiliki hubungan yang saling menguntungkan yaitu lebah melakukan proses penyerbukan dan tanaman bunga sebagai fasilitator sumber pakan lebah.  Penelitian ini bertujuan untuk mengetahui kualitas madu yang berasal dari keragaman sumber pakan yang berbeda berdasarkan kadar air, gula pereduksi, keasaman, abu, padatan tak larut, aktivitas enzim diatase, rasa, warna dan kekentalan. Penelitian ini dilakukan di Balai Penelitian Dan Pengembangan Lingkungan Hidup Dan Kehutanan (BP2LHK) Aek Nauli Sumatera Utara selama tiga bulan. Metode pengambilan data dilakukan dengan Rancangan Acak Lengkap (RAL) non faktorial, terdiri dari dua perlakuan masing-masing tiga ulangan. Data uji kimia dianalisis secara deskriptif dan anova dengan perbandingan nilai SNI. Data yang didapatkan berdasarkan data kuantitatif dialanisis ANOVA  (Analysis of variance) dan data kualitatif dianalisis dengan uji organoleptik. Hasil penelitian menunjukkan terdapat tiga parameter uji yang sesuai dengan standar yang telah ditetapkan SNI yaitu gula pereduksi (madu satu jenis tanaman 70% dan madu banyak jenis tanaman 68%), aktivitas enzim diatase (madu satu jenis tanaman 5 DN dan madu banyak jenis tanaman 4,28 DN) dan keasaman (madu satu jenis tanaman 3,31 dan madu banyak jenis tanaman 3,53).Abstract. Honey is a natural liquid that generally has a sweet taste, which is produced by honey bees from flower nectar (floral nectar) or plant parts other than flowers (extra floral nectar). Honey bees and flower plants have a mutually beneficial relationship, namely bees carry out the pollination process and flower plants as facilitators of bee food sources. This study aims to determine the quality of honey derived from a variety of different feed sources based on water content, reducing sugar, acidity, ash insoluble solids, enzyme activity, taste, color and viscosity. This research was conducted at the Research and Development Center for Environment and Forestry (BP2LHK) Aek Nauli, North Sumatra for three months. The method of data collection was carried out by a non-factorial Completely Randomized Design (CRD), consisting of two treatments with three replications each. Chemical test data were analyzed descriptively and ANOVA with the comparison of SNI values. The data obtained based on quantitative data were analyzed by ANOVA (Analysis of variance) and qualitative data were analyzed by organoleptic tests. The results showed that there were three test parameters that were in accordance with the standards set by SNI, namely reducing sugars (honey of one plant species 70% and honey of many species of plants 68%), the activity of enzymes attached (honey of one species of plant 5 DN and honey of many species of plants 4 ,28 DN) and acidity (honey of one species of plant 3.31 and honey of many species of plant 3.53).