Abstract. Agussalim, Umami N, Nurliyani, Agus A. 2021. The physicochemical composition of honey from Indonesian stingless bee (Tetragonula laeviceps). Biodiversitas 22: 3257-3263. The demand of honey has recently increased significantly, but this situation is widely used by irresponsible humans who made a fake honey. This present study aims to evaluate the quality based on the physicochemical composition of honey from Indonesian stingless bee Tetragonula laeviceps. Honey was obtained from three geographical origins in Indonesia, i.e. Sleman, Gunungkidul, and Lombok. The physicochemical composition of honey was analyzed such as moisture, ash, protein, pH, glucose/moisture ratio, and electrical conductivity, and amino acids. The results showed that the geographical origins had a highly significant effect (P<0.01) on moisture, pH, and significant effect (P<0.05) on ash, electrical conductivity, protein, and glucose/moisture ratio. Honey from Indonesian stingless bee T. laeviceps was found 17 amino acids were arginine, histidine, lysine, phenylalanine, isoleucine, leucine, methionine, valine, threonine, tyrosine, proline, glutamic acid, aspartic acid, serine, alanine, glycine, and cysteine. The dominant amino acids of honey from Sleman were glutamic acid, histidine, lysine, and arginine. Honey from Lombok were glutamic acid, aspartic acid, lysine, and histidine. Furthermore, honey from Gunungkidul were lysine, arginine, histidine, and phenylalanine. Honey from Sleman and Lombok have the best quality than honey from Gunungkidul based on the chemical composition and amino acids profile.

The present study was undertaken to evaluate the physicochemical properties of honey produced by the Indonesian stingless bee: Tetragonula laeviceps. Sample of honey was obtained from three meliponiculture origins: Faculty of Animal Science Universitas Gadjah Mada (UGM), Gunungkidul (Yogyakarta) and Klaten (Central Java) and analysed for physical (flavour) and chemical properties including water content, dry matter (DM), ash, fat, protein, carbohydrate, and organic matter. The electrical conductivity (EC) was determined by the equation of EC = 0.14 + 1.74 A (A = ash content). Data were statistically analysed using one-way analysis of variance followed by honestly significant difference test. The results showed that the flavour of honey from the Faculty of Animal Science UGM and Klaten were sweet and those from Gunungkidul were bitter. The results showed that the geographical origins had a highly significant effect (P<0.01) on water content, protein, DM and carbohydrate. Furthermore, geographical origins had a significant difference (P<0.05) on ash, organic matter, and EC, but not on fat (P>0.05). There was great variability in the composition of honey across different geographical origins. Thus, the chemical properties of honey from the Faculty of Animal Science UGM and Klaten were higher than honey from Gunungkidul.

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This study were to evaluate the properties of kefir prepared with a combination of goat milk and black rice extract and its influence on the improvement of β-cells in streptozotocin-nicotinamide (STZ-NA)-induced diabetic rats. Kefir was divided into four groups using the following materials: goat milk (GM), goat milk+inulin (GM+IN), goat milk+black rice extract (1:1)(GM+BRE), and goat milk+black rice extract+ inulin (GM+BRE+IN). After fermentation, all kefir were stored at 4°C for 1 and 7 d, and then were analyzed for microbial, chemical properties and antioxidant activity. Furthermore, three kinds doses of kefir combination from goat milk and black rice extract (GM+BRE) were administered to rats. Thirty male rats 8-12 weeks old were divided into 6 groups: 1) negative control (normal rats); 2) positive control (untreated diabetic rats); 3) diabetic rats fed kefir (1.0 ml); 4) diabetic rats fed kefir (2.0 ml); 5) diabetic rats fed kefir (4.0 ml), and 6) diabetic rats received glibenclamide. After 28 d experiment, the rats were sacrificed for sampling pancreatic tissues. Subtitution of goat milk with black rice extract in kefir fermentation could decrease their pH and increase in radical-scavenging activity. Inulin addition able to increase (p<0.05) in radical-scavenging activity of kefir. Alcohol and total phenolic contents of kefir increased (p<0.05) after 7 d of storage, while the pH decreased. To improve insulin-producing pancreatic β-cells in diabetic rats, it was required at least 2.0 ml dose of kefir combination from goat milk and black rice extract to achieve similar effect to glibenclamide as antidiabetic agent.

Goat milk has specific chemical composition and physical properties. The purpose of this study was to investigate the change of milk quality and emulsion stability during 60 d frozen storage. Milk sample was taken from three Ettawah Crossedbred goats that were divided into three groups. Samples were frozen and stored for 0, 30 and 60 days. At the end of each storage periode, milk sample was thawed in the refrigerator and analyzed for total number of bacteria, chemical (acidity, pH, free fatty acids), physical (alcohol test, clot on boiling test) quality, and emulsion stability. The microbiological and chemical data were analyzed statistically using one way ANOVA, whereas physical quality and emulsion stabilty were expressed qualitatively. There were no change in the total bacteria, acidity, pH and free fatty acid (FFA) of milk during storage, whereas the assessment by 70% alcohol showed positive since 0 d. Emulsions stability changed after 30 d of storage. While, the clot on boiling (COB) test of milk was positive at 60 d of storage. Recommendation is frozen storage of goat milk should not longer than 30 d.