In a statement released on Monday, BRIN’s Agriculture and Food Research Organization researcher, Teguh Wahyono, informed that his team has been researching methods to extend the shelf life of derivative products from honey in the form of functional foods based on forest honey and selected herbal ingredients.
The evaporation and radiation technologies used in the research did not affect the honey's quality and its anti-bacterial nature, Wahyono said.
"Moreover, the honey product's antioxidant (level) was increased by our treatment," the researcher added.
The honey product was produced by a domestic micro, small, and medium enterprise (MSME), Imago Randau Harmoni, he said.
The research also found that exposing honey products to evaporation and irradiation treatments in a particular dosage results in a decline in the products’ humidity and acidity levels.
A reduction in the humidity and acidity of honey would reduce the ability of microbes to develop in the product, hence, extending its shelf life, Wahyono said.
"Interestingly, evaporation and irradiation treatments do not change the product's color and structure. Therefore, it would not affect the customers' acceptance of the product," the researcher added.
Wahyono said the research is currently under review in reputable global journals, and its patent is under registration.
However, he highlighted that the application of the technology requires further supporting facilities to bolster the export potential of MSME products.
He also expressed the hope that the research will benefit the public, including the general public and the scientific community, and provide solutions to food issues encountered by residents.
The animal product technology research led to Wahyono being named among the 12 best-performing researchers by BRIN earlier this month.
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Translator: Sugiharto Purnama, Nabil Ihsan
Editor: Rahmad Nasution
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