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The Changes of Microbiological and Physico-chemical Properties of<br />

Stingless Bee Honey at Different Storage Temperature<br />

Phu Joon Wan<br />

Supervisor: Dr. Ng Lee Chuen<br />

Bachelor of Science Agrotechnology (Postharvest Technology)<br />

School of Food Science and Technology<br />

No well-conducted studies of stingless bee honey (SBH) had been conducted. The<br />

objective of this study was to determine and correlate the microbiological changes of<br />

SBH sample from Trigona itama kept at ambient temperature (27 ± 2°C) and cool<br />

temperature (5°C) in associated to other physico-chemical properties for a duration of<br />

four weeks. Results showed that total microbial activity based on fluorescein diacetate<br />

(FDA) hydrolysis, electrical conductivity, and degree of yellowness and greenness<br />

(colour in a* and b*) of SBH were significantly (p

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