Deteksi Madu Palsu Dan Kualitas Madu Dengan Enzim Diastase
https://doi.org/10.33860/jik.v16i3.1685
Keywords:
Madu, Enzim Diastase, Spektrofotometri UV-VisAbstract
Permintaan madu yang meningkat yang tidak diimbangi dengan produksi madu yang memadai, meningkatkan risiko pemalsuan madu. Keaslian dan kualitas madu dapat ditentukan menggunakan metode konvensional (uji larut, uji keruh, uji buih, uji pemanasan) dan kimia. Uji kimia enzim diastase dapat digunakan sebagai indikator dalam penilaian kemurnian dan kualitas madu karena enzim tersebut diproduksi langsung oleh lebah. Penelitian ini bertujuan untuk menganalisis pemanfaatan uji enzim diastase dalam mendeteksi madu palsu dan kualitas madu di Kota Palu. Metode yang digunakan adalah uji enzim diastase sesuai SNI 8664: 2018 menggunakan spektrofotometri UV-Vis. Sampel berupa 9 sampel registrasi MD, 3 registrasi ML, 9 registrasi PIRT dan 1 madu palsu. Pengujian dan pengambilan data dilakukan di Balai POM Palu. Berdasarkan hasil pengujian, keaslian dan kualitas madu tidak dapat ditentukan hanya dengan metode konvensional karena pengamatannya tidak terukur secara pasti. Pada uji kimia enzim diastase didapatkan 17 sampel dari 22 sampel mempunyai kualitas baik karena memenuhi syarat SNI. Nilai Diastase Number (DN) yang diperoleh dari 0.64 sampai 23.11 sedangkan madu palsu nilai DN = 0 (tidak terdeteksi). Tidak terdeteksinya enzim diastase dalam contoh madu dapat diindikasikan sebagai madu palsu karena dalam contoh madu tersebut hanya mengandung gula dan tidak mengandung enzim diastase
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