FISIKOKIMIA MADU MULTIFLORA ASAL RIAU DAN POTENSINYA SEBAGAI ANTIBAKTERI Escherichia coli DAN Staphylococcus aureus - Hasan, Akhmad Endang Zainal; Herawati, Heny; Purnomo, Purnomo; Amalia, Lathifah (Sam Ratulangi University, 2020)
Madu merupakan cairan alami yang telah banyak dimanfaatkan oleh masyarakat luas. Tujuan penelitian ini mengidentifikasi karakteristik madu multiflora asal Riau secara fisik maupun kimiawi sesuai dengan standar Nasional serta efektifitasnya terhadap Escherichia coli dan Staphylocccus aureus. Hasil yang diperoleh terdapat 2 madu dari 12 sampel madu memiliki karakteristik sesuai dengan Standar Nasional Indonesia (SNI) yaitu madu PLW1 dan RHU4. Madu yang terpilih berdasarkan parameter kadar air, HMF, kadar gula pereduksi, serta kadar abu adalah RHU4, PLW1, RHI2 dan RHI1. Madu RHU4 memiliki kadar air terendah sebesar 16.45% dan madu RHI2 sebesar 20.56%. Madu RHU4 memiliki kadar abu paling rendah sebesar 0.01% dan tertinggi madu RHI2 sebesar 1.01%. Madu dengan kadar gula pereduksi terendah adalah madu RHI1 sebesar 69.41% dan tertinggi madu BKL1 sebesar 95.37%. Madu RHI1 memiliki kadar HMF yang paling rendah yaitu 0.70 dan tertinggi madu RHU1 yaitu 82.67. Zona hambat paling kecil untuk Staphylococcus aureus yaitu sebesar 7.84 mm pada madu RHI1 20% sedangkan Zona hambat terbesar pada madu RHI2 80% sebesar 19.25 mm. Zona hambat terkecil Escherichia coli pada madu RHI1 konsentrasi 40% sebesar 1.22 mm, sedangkan zona hambat terbesar pada madu PLW1 60% sebesar 4.58 mm.ABSTRACTHoney is a natural liquid that has been widely used by the public. The purpose of this study was to identify physical and chemical characteristics of multiflora honey from Riau in accordance with National standards and its effectiveness against Escherichia coli and Staphylocccus aureus. The results obtained were 2 honeys from 12 honey samples having characteristics in accordance with the Indonesian National Standard (SNI), namely PLW1 and RHU4 honey. The selected honey based on parameters of moisture content, HMF, reducing sugar content, and ash content are RHU4, PLW1, RHI2 and RHI1. RHU4 honey has the lowest water content of 16.45% and RHI2 honey of 20.56%. RHU4 honey has the lowest ash content of 0.01% and the highest RHI2 honey of 1.01%. The honey with the lowest reducing sugar content was RHI1 honey at 69.41% and the highest was BKL1 honey at 95.37%. RHI1 honey had the lowest HMF content of 0.70 and the highest was RHU1 honey, namely 82.67. The smallest inhibition zone for Staphylococcus aureus was 7.84 mm for 20% RHI1 honey, while the largest inhibition zone for RHI2 80% honey was 19.25 mm. The smallest inhibition zone of Escherichia coli in RHI1 honey with a concentration of 40% was 1.22 mm, while the largest inhibition zone in PLW1 60% honey was 4.58 mm.