Analisis Fisik Madu Akasia Setelah diproses dengan Mesin Evaporator Vacuum Cooling Four in One Skala Industri

M. Amin Muzaki (Departemen Teknik Biosistem, Fakultas Teknologi Pertanian, Universitas Brawijaya, Jalan Veteran No.1, Malang 65145, Indonesia)
Anang Lastriyanto (Departemen Teknik Biosistem, Fakultas Teknologi Pertanian, Universitas Brawijaya, Jalan Veteran No.1, Malang 65145, Indonesia)
Moch. Bagus Hermanto (Departemen Teknik Biosistem, Fakultas Teknologi Pertanian, Universitas Brawijaya, Jalan Veteran No.1, Malang 65145, Indonesia)
Sandra Malin Sutan (Departemen Teknik Biosistem, Fakultas Teknologi Pertanian, Universitas Brawijaya, Jalan Veteran No.1, Malang 65145, Indonesia)
Ary Mustofa Ahmad (Departemen Teknik Biosistem, Fakultas Teknologi Pertanian, Universitas Brawijaya, Jalan Veteran No.1, Malang 65145, Indonesia)
Sasongko Aji Wibowo (Jurusan Teknik Pertanian, Fakultas Pertanian, Universitas Lampung, Jl. Prof. Dr. Sumantri Brojonegoro No. 1, Gedong Meneng, Rajabasa, Kota Bandar Lampung, Lampung)
Vincentia Veni Vera (Departemen Teknik Biosistem, Fakultas Teknologi Pertanian, Universitas Brawijaya, Jalan Veteran No.1, Malang 65145, Indonesia)
Khoiril Anam (Departemen Teknik Biosistem, Fakultas Teknologi Pertanian, Universitas Brawijaya, Jalan Veteran No.1, Malang 65145, Indonesia)

Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Vol 13 No 1 (2025): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem

Honey has significant health benefits due to its rich content of nutrients, enzymes, and bioactive compounds. However, conventional processing methods such as pasteurization can potentially degrade the physical and chemical quality of honey, including moisture content, density, total soluble solids, viscosity, and color stability. This study examines the effectiveness of the Evaporator Vacuum Cooling Four in One technology in maintaining the quality of Acacia honey compared to various pasteurization durations. The results show that vacuum cooling technology significantly preserves honey quality in terms of moisture content, density, and total soluble solids at a better level than conventional methods. Additionally, vacuum cooling optimally maintains honey's viscosity and color, demonstrating its superiority in reducing damage to bioactive components. This study is expected to contribute to the development of more efficient honey processing technology in the industry, aiming to provide high-quality honey that meets consumer health standards.