HUBUNGAN ANTARA TITIK DIDIH DENGAN PERSENTASE MASSA DARI BEBERAPA LARUTAN MADU ALAMI DAN MADU KOMERSIAL

Dede Suhendar, Afifah Tasdiq, Asep Supriadin, Yusuf Rohmatulloh

Abstract


Kebutuhan masyarakat akan madu alami tidak dengan mudah dapat terpenuhi dengan banyaknya alternatif madu komersial saat ini, namun konsistensi metode tradisional dalam menentukan keaslian madu alami belum terbukti secara ilmiah. Penelitian sederhana ini bertujuan untuk mempelajari hubungan antara titik didih dan persentase massa larutan madu alami berdasarkan ide dasar sifat koligatif larutan dan perbandingannya dengan beberapa sampel madu komersial. Masing-masing sampel madu (enam sampel madu alami dan enam sampel madu komersial) diencerkan dengan akuades dalam variasi konsentrasi 2,5–15,0% (b/b), kemudian ditentukan titik didihnya. Dengan menggunakan regresi polinomial derajat 3, didapatkan bahwa semua larutan madu alami memiliki pola kenaikan titik didih seiring dengan kenaikan persentase berat madu dalam larutannya, dengan perbedaan pola kelengkungan yang mendekati pola linier (R3Lin), logaritmik (R3Log), eksponensial (R3Exp), atau sigmoid (R3Sig). Hasil perbandingannya dengan enam larutan madu komersial, terdapat hanya dua sampel yang memiliki keteraturan pola naik, sisanya fluktuatif dan/atau tak memiliki hubungan apapun. Berdasarkan hasil tersebut, larutan madu alami masih memiliki kedekatan konsistensi dengan sifat koligatif yang berlaku pada larutan-larutan berkonsentrasi tinggi sehingga dapat direkomendasikan sebagai metode baru dalam penentuan keaslian madu yang belum mengalami pengolahan lebih lanjut, tetap sederhana, mudah, dan murah untuk pengujian.


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DOI: https://doi.org/10.20886/jphh.2022.40.3.203-214

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