OPTIMIZATION OF QUALITY CHARACTERISTICS OF ACACIA HONEY IN INDONESIA THROUGH DIFFERENT METHOD SYSTEM

ABSTRACT This study investigated the potential effects of implementing a water-jet vacuum cooling system on the quality attributes of honey throughout the postharvest handling stages. This study revealed that packaging honey while still hot poses a significant risk of compromising package integrity, thereby highlighting the importance of proper cooling protocols. Integral to the investigation were multiple quality parameters utilized to assess the impact of the water-jet vacuum cooling system on honey. These parameters encompassed essential aspects such as water volume, viscosity, pH, acidity, density, total dissolved solids, enzyme activity and reducing sugar content. A pivotal aspect of the experimental setup involved the initiation of pasteurization at 63°C, which served as the starting point for subsequent cooling processes. Subsequent cooling procedures were executed across a temperature gradient ranging from 63 to 35°C, allowing for a comprehensive evaluation of the efficacy of the system. Analysis of the obtained results revealed promising insights into the potential benefits of the vacuum cooling procedure in mitigating the adverse effects stemming from the heating process, thereby preserving honey quality and structural integrity. The significance of these findings extends beyond the immediate scope of honey production and has implications for broader agricultural practices, food processing industries, and food safety. By offering a viable solution to enhance post-harvest handling practices, the integration of water-jet vacuum cooling systems optimizes efficiency, reduces resource consumption, and upholds product quality standards. The vacuum-cooling procedure can reduce the harm caused by the heating process to honey quality and bodily characteristics. The values for total dissolved solids, viscosity, and density were also consistent with those reported in the literature. The values for water content, diastase enzymes, reducing sugars, and acidity of honey were in accordance with those of the Indonesian National Standard (SNI) honey. Vacuum cooling produces honey of a higher grade and physical consistency than traditional cooling methods. However, further research is required to validate and optimize the proposed methodology to ensure its scalability, cost-effectiveness, and practical feasibility in real-world applications. Key words: Diastase enzyme, Honey, Reducing Sugar, Vacuum Cooling, Viscosity