000			03326ntm a2200325 i 4500
003			MY-KuUP
005			20260227122024.0
006			t||||fr|||| 000 0
007			ta
008			260227t20252025my a|||fr|||| 000 0 eng d
020			_aTHE0010401 (Local) _qHardback
040			_aUMPSA _beng _cUMPSA _erda
090			_aFIST .W66 2025 r Bc.
100	1		_aWong, Shi Qi, _eauthor.
245	1	0	_aPhysicochemical properties of various honey / _cWong Shi Qi
264		1	_aKuantan, Pahang : _bUMPSA, _c2025
264		4	_c© 2025
300			_axii, 63 pages : _billustrations ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
347			_2rda _atext file _bPDF
500			_aFaculty of Industrial Sciences and Technology
502			_aFinal Year Report (Bachelor of Applied Science in Industrial Biotechnology) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025
504			_aInclude bibliographical reference
520	3		_aIn this study, various types of honey commercially available in Malaysia were considered: Tualang, Kelulut, Gelam, Acacia, and normal commercial brands honey. While the literature continues to provide concerns about honey’s authenticity and quality, interest developed herein pertains specifically to pH analyses, free acidity, electrical conductivity, colour intensity, the reducing sugars content, moisture content, ashes, and the amount of hydroxymethylfurfural. The samples were taken from significant supermarkets and online retailers, then followed by rigorous laboratory analyses, including UV-Vis spectrophotometry and other standard methods. The ANOVA analysis revealed significant differences (p<0.001) in the physicochemical properties across honey samples. The lowest pH was for Kelulut honey, which was 2.807±0.095 and significantly differed from other samples, while it had the highest free acidity (84.250±16.068 meq/kg). Gelam and Commercial honey had the lowest free acidity, 7.000±0.000 meq/kg and 5.250±1.810 meq/kg, respectively. Acacia honey showed the highest electrical conductivity (0.662±0.131 mS/cm), while the lowest (0.106±0.009 mS/cm) was for Commercial honey. In terms of colour intensity, Kelulut honey demonstrated the darkest colour (3.933±1.620), significantly darker than Gelam honey (1.127±0.011). Kelulut honey also recorded the lowest reducing sugars content (53.534±3.347 %), compared to Acacia honey (67.288±3.538 %) and Tualang honey (67.053±4.878 %). Moisture content was highest in Kelulut honey (23.665±1.104 %), exceeding the Codex Alimentarius limit for Apis mellifera honey. Acacia honey exhibited the highest ash content (18.307±1.136 %), indicative of its mineral richness. However, Commercial honey had the highest HMF level of 86.62616.801 mg/kg, exceeding the permissible limits set by the standards and regulations applied in Malaysia, indicating heat treatment or prolonged storage. These results emphasise the need for an effective quality control system and more stringent applications of Malaysia and international standards to ensure consumer confidence and the authenticity of the products.
610	2	0	_aFaculty of Industrial Sciences and Technology _xDissertations
650		0	_aUniversities and colleges _xDissertations
942			_2lcc _cPSM
999			_c104252 _d104258