Honey is believed as functional food. Honey is very viscous fluid and make it difficult to flow. Rheological properties of honey is an important parameter to control and process design in food industry where honey used as food ingredients. Rheology is the study of flow and deformation properties of a material when pressure given to it intentionally or naturally. The majority of fluid foods had flow behavior best modelled with power law model which divide fluid into three models: Newtonian and non-Newtonian (Dilatant and Pseudo plastic). The purpose of this study was to examine the rheological characteristics of honey and the effect of temperature on viscosity as well as knowing how accurate the rheological model used (Power Law) to analyze the fluidity properties of honey. The method used is an experimental method with a descriptive analysis. The results showed that the honey used in this study has showed pseudo plastic flow properties with a flow behavior index value of 0.95 ( τ = 6318.46 γ 0.947 ) . Effect of temperature on the viscosity of honey showed that the viscosity of honey decreases with increasing temperature and best modeled with Arrhenius equation ( μ = 1.05 × 10 − 10 e 76.01  1 8.314 T ) . The results of honey flow simulation through the vertical glass tube transport system showed a very high degree of accuracy when compared with the actual results (99.57 %).