Microbiological And Physical Qualities Of Bee Bread From Apis Mellifera, Apis Cerana, And Trigona Sp. Honey Bees

Muslimah, Rofian Henis (2018) Microbiological And Physical Qualities Of Bee Bread From Apis Mellifera, Apis Cerana, And Trigona Sp. Honey Bees. Sarjana thesis, Universitas Brawijaya.

Abstract

Tujuan penelitian ini adalah untuk membandingkan kualitas mikrobiologi dan fisik pada bee bread dari jenis lebah madu yang berbeda. Bahan penelitian ini adalah bee bread dari lebah madu Apis mellifera, Apis cerana, dan Trigona sp. Metode penelitian ini adalah percobaan dengan Rancangan Acak Lengkap (RAL) 3 perlakuan dan 4 ulangan. Perlakuan penelitian ini adalah P1 (bee bread dari Apis mellifera),P2 (bee bread dari Apis cerana), dan P3 (bee bread dari Trigona sp.) semua dipelihara pada tanaman kaliandra. Parameter yang diamati adalah TPC (Total Plate Count), total yeast, total BAL (Bakteri Asam Laktat), pH (Potential of Hydrogen) and Aw (Water Activity). Data hasil penelitian dianalisis dengan Analysis of Variance (ANOVA) dan dilanjutkan dengan uji Beda Nyata Terkecil (BNT). Hasil penelitian menunjukkan bee bread pada berbagai jenis lebah memberikan perbedaan sangat nyata (P<0.01) pada TPC, total yeast, total BAL , pH and Aw. TPC tertinggi adalah 5.8 x 107 CFU/g (P1) dan TPC terendah adalah 3.8 x 105 CFU/g (P2). Total Yeast tertinggi adalah 4.7 x 108 CFU/g (P1) dan total yeast terendah adalah 1.8 x 105 CFU/g (P3). Total BAL tertinggi adalah 1.5 x 105 CFU/g (P1) dan total BAL terendah adalah 4.8 x 103 CFU/g (P2). Nilai pH tertinggi adalah 4.36 (P2) dan pH terendah adalah 3.87 (P3). Nilai Aw tertinggi adalah 0.7990 (P3) dan Aw terendah adalah 0.7200 (P2). Kesimpulan penelitian ini adalah kualitas bee bread terbaik ditinjau dari kualitas mikrobiologi dan fisik adalah Apis cerana.

English Abstract

The research was aimed to compare the microbiological and physical quality bee bread from various honey bees. The materials of this research were bee bread of Apis mellifera, Apis cerana, and Trigona spp. The research method was experimental used completely randomized design which consisted of 3 treatments and 4 replications. The treatments of this research were T1 (bee bread obtained from Apis mellifera), T2 (bee bread obtained from Apis cerana), T3 (bee bread obtained from Trigona sp.). All were raised on Calliandra plant. The parameters observed were TPC (Total Plate Count), total yeast, total LAB (Lactic Acid Bacteria), pH (Potential of Hydrogen) and Aw (Water Activity). The resulted data were analyzed by analysis of variance (ANOVA) and if it was significant, it was continued by least significant difference (LSD) test. The results showed that bee bread on the variety of honey bees were given highly significant difference (P<0.01) on TPC (Total Plate Count), total yeast, total LAB (Lactic Acid Bacteria), pH and Aw value. The highest value of TPC was 5.8 x 107 CFU/g (T1), the lowest value of TPC was 3.8 x 105 CFU/g (T2). The highest total yeast was 4.7 x 108 CFU/g (T1), the lowest total yeast was 1.8 x 105 CFU/g (T3). The highest total LAB was 1.5 x 105 CFU/g (T1), the lowest total LAB was 4.8 x 103 CFU/g (T2). The highest value of pH was 4.36 (T2), the lowest value of pH was 3.87 (T3). The highest value of Aw was 0.7990 (T3), the lowest value of Aw was 0.7200 (T2). It is concluded that the best quality bee bread reviewed from microbiological and physical qualities is showed by Apis cerana.

Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FPT/2018/169/051803980
Uncontrolled Keywords:	Bee bread, Honey Bees, Lactic acid bacteria, Total Plate Count, Total Yeast.
Subjects:	600 Technology (Applied sciences) > 638 Insect culture > 638.1 Bee keeping (apiculture) / Bee culture > 638.16 Honey processing / Bee products / Honey
Divisions:	Fakultas Peternakan > Peternakan
Depositing User:	soegeng sugeng
Date Deposited:	24 May 2018 03:06
Last Modified:	22 Oct 2021 04:45
URI:	http://repository.ub.ac.id/id/eprint/10979

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