Kualitas Beberapa Jenis Madu Hutan dari Suku Baduy Kabupaten Lebak Banten

AZMI AMIN, Rini Pujiarti, S.Hut., M.Agr., Ph.D.

2018 | Tugas Akhir | D3 PENGELOLAAN HUTAN

Sejak dulu masyarakat Suku Baduy telah memanfaatkan hasil hutan berupa madu hutan untuk dijual kepada masyarakat luas. Seiring berkembangnya teknologi standarisasi bagi suatu produk sangat diperlukan, namun masyarakat Suku Baduy yang tertutup dari perkembangan teknologi menyebabkan produk yang mereka jual tidak diketahui kualitasnya. Penelitian ini bertujuan untuk mengetahui kualitas tiga jenis madu dari Suku Baduy menurut SNI 3545 tahun 2013 tentang madu. Penilitian ini menggunakan rancangan acak lengkap atau CRD (Completely Randomized Design) menggunakan faktor tunggal dengan tiga aras yaitu Jenis madu rusak, madu baik pahit dan madu baik manis dan dengan tiga kali ulangan, ketiga jenis madu diuji berdasarkan 10 kriteria persyaratan mutu madu terdiri dari uji organoleptik berupa bau dan rasa serta uji laboratoris berupa pengujian aktivitas enzim diastase, Hidroksimetilfurfural (HMF), kadar air, kadar abu, keasaman, gula reduksi, sukrosa dan padatan tak larut dalam air. Hasil penelitian menunjukkan bahwa Madu Rusak (M1) memenuhi 5 kriteria persyaratan mutu madu yaitu pengujian HMF, kadar abu, padatan tak larut dalam air, keasaman, bau dan rasa. Madu Baik Pahit (M2) memenuhi 3 kriteria persyaratan mutu madu yaitu pengujian padatan tak larut dalam air, keasaman dan kadar air. Madu Baik Manis (M3) memenuhi 7 kriteria persyaratan mutu madu yaitu pengujian kadar abu, sukrosa, padatan tak larut dalam air, keasaman, kadar air, bau dan rasa. Ketiga jenis madu tidak memenuhi kriteria persyaratan mutu pada pengujian aktivitas enzim diastase dan kadar gula pereduksi karena kondisi dan lama penyimpanan madu sebelum dilakukan pengujian. Madu yang paling banyak memenuhi kriteria persyaratan mutu madu adalah madu baik manis sedangkan yang paling sedikti memenuhi kriteria persyaratan mutu madu adalah madu baik pahit.

Since the Baduy Tribe community has used forest products in the form of forest honey to be sold to the public. Along with the development of standardization technology for a product is very necessary, Baduy Tribe community which is closed from technological development causes the quality of the product they sell is not yet know. This study aims to determine the quality of three types of honey from the Baduy Tribe according to SNI 3545 in 2013 concerning honey. This study uses a completely randomized design or CRD (Completely Randomized Design) using a single factor with three levels, namely the type of defective honey, bitter honey and sweet honey with three replications. These three types of honey are tested based on 10 criteria for quality requirements of honey consisting of tests organoleptic such as odor and taste and laboratory tests in such as the activity of the enzyme diastase, hydroxymethylfurfural (HMF), water content, ash content, acidity, reducing sugar, sucrose and insoluble solids in water. The results showed that defective honey fulfill 5 criteria of honey quality requirements namely HMF testing, ash content, insoluble solids in water, acidity, smell and taste. Bitter honey fulfills 3 criteria of honey quality requirements, namely testing of insoluble solids in water, acidity and moisture content. Sweet honey fulfills the 7 criteria of honey quality requirements, namely the testing of ash content, sucrose, water insoluble solids, acidity, moisture content, odor and taste. The three types of honey do not meet the criteria for quality requirements on the testing of diastase enzyme activity and reducing sugar levels due to conditions and storage time of honey before testing. Honey that meets the most criteria for the quality requirements of honey is sweet honey while the least fulfilling the criteria for the quality requirements of honey is bitter honey.

Kata Kunci : madu hutan, madu manis, madu pahit, madu rusak, suku baduy