ANALISIS KUALITAS FISIK DAN KIMIA MADU LEBAH (APIS MELIFERA) BERDASARKAN SUMBER NEKTAR BUNGA(RANDU, KANGKUNG, CAMPURAN, KALIANDRA) DARI KABUPATEN TULUNGAGUNG

Honey is a natural product produced by bees from both floral and extrafloral nectar. Cultivated honey is a naturally sweet liquid derived from Apis mellifera or Apis cerana bees through the processing of floral nectar. This study aims to analyze the physical and chemical quality of Apis mellifera honey based on the type of nectar source from local farmers in Tulungagung Regency. The research utilized a one-factor Completely Randomized Design (CRD) consisting of four nectar sources: water spinach (kangkung), kapok (randu), multifloral (campuran), and calliandra (kaliandra). Based on the analysis of variance (ANOVA), the nectar source had a significant effect on the characteristics of the honey, specifically: viscosity (230–999 mPa·s), color intensity L (0.93–34.72), total sugar (244.78–485.38 ppm), antioxidant activity (32.86–310.59 ppm), moisture content (20.38–25.10%), and pH (3.41–4.085). Overall, the honey samples met the Indonesian National Standard (SNI) requirements, with the exception of viscosity and sugar content; notably, color intensity is not regulated under the SNI. These results confirm that the quality of Apis mellifera honey is heavily influenced by the nectar source and can be optimized through proper management and the provision of adequate forage.