KUALITAS MADU DAN BEE BREAD LEBAH TAK BERSENGAT ASAL PULAU SAPARUA DITINJAU DARI ANALISIS PROKSIMAT - Karin Sopamena; Lilik Eka Radiati (Jurusan Peternakan Fakultas Pertanian Universitas Pattimura, 2024)
Apis cerana dan Apis dorsata merupakan jenis lebah tak bersengat yang menghasilkan madu, polen, propolis, royal jelly, bee venom, bee bread dan lilin lebah. Jenis lebah ini tersebar di pulau Maluku seperti Pulau Ambon dan Saparua. Penelitian ini bertujuan untuk mengetahui kualitas madu dan bee bread berdasarkan kadar lemak, kadar karbohidrat dan kadar protein. Madu dan bee bread diambil dari sarang lebah yang terdapat di alam (pesisir pantai dan hutan) dan budidaya menggunakan tusuk sate untuk pengambilan bee bread dan spuit untuk pengambilan madu. Pengukuran kadar lemak menggunakan metode Soxhlet, kadar karbohidart menggunakaan refraktometer, dan kadar protein menggunakan metode Bradford. Data dianalisis menggunakan analysis of variance dilanjutkan dengan uji beda nyata terkecil. Hasil penelitian menunjukkan kadar lemak madu berkisar antara 3,23-8,95% dan bee bread 2,18-9,92% kemudian kadar karbohidrat madu berkisar antara 66,0-69,5% dan bee bread 60% kemudian kadar protein madu berkisar antara 0,88-1,67% dan bee bread 3,89-6,41%. Hasil perbandingan antara kadar lemak, karbohidrat dan protein dari madu dan bee bread menunjukkan kadar protein madu lebih tinggi daripada kadar protein dan karbohidrat, sedangkan kadar karbohidrat bee bread lebih tinggi daripada kadar protein dan lemak. ABSTRACT Apis cerana and Apis dorsata are types of stingless bees that produce honey, pollen, propolis, royal jelly, bee venom, bee bread, and beeswax. This type of bee is spread across Maluku islands such as Ambon and Saparua islands. This research aims to determine the quality of honey and bee bread based on fat content, carbohydrate content, and protein content. Honey and bee bread are taken from beehives found in nature (coasts and forests) and cultivated using skewers to collect bee bread and syringes to collect honey. Fat content was measured using the Soxhlet method, carbohydrate content used a refractometer, and protein content used the Bradford method. Data were analyzed using analysis of variance and LSD test. The results showed that the fat content of honey ranged between 3.23-8.95% and bee bread 2.18-9.92%, then the carbohydrate content of honey ranged between 66-69.5% and bee bread 60%, then the protein content of honey ranged between 0, 88-1.67% and bee bread 3.89-6.41%. The comparison results between the fat, carbohydrate, and protein content of honey and bee bread show that the protein content of honey is higher than the protein and carbohydrate content, while the carbohydrate content of bee bread is higher than the protein and fat content.