ANALYSIS OF GLUCOSE LEVELS IN CULTIVATED HONEY IN SOUTH KALIMANTAN PROVINCE WITH LUFF SCHOORL TEST

Abstract

Background : Honey is a complex food ingredient that is produced by nature and can be used by humans as a sweetening agent. Glucose levels in honey are useful for facilitating the work of the heart and can relieve liver disease disorders and as a determinant of the natural sweetness of honey.

Objective : This study aims to determine the amount of glucose contained in cultivated kelulut honey and compare its levels with the requirements set by SNI 01-3545-2018 in 2018 regarding honey quality criteria and determine the effect of glucose levels on differences in sample locations..

Methods : The study used an analytical observational cross sectional design. The sample used is cultivated honey. A total of three samples of honey purchased at random from three cultivation sites in South Kalimantan were analyzed using the luff school test.

Results : The results showed that the highest glucose levels were seen in honey samples with code BRB 85.63% and the lowest glucose levels were seen in honey samples with TBN codes 72.81%.

Conclusion : These results are in accordance with limits set by SNI NUMBER 01-3545-2018. Based on the analysis using independent samples, the p value = 0.001 (p <0.05) indicates that there is an effect of glucose levels on differences in sample locations.