merged

Effect of Different Storage (Temperature) On the Shelflife of Stingless Bee
Honey (Lepidotrigona terminata)
Muhammad Hanis Bin Muhammad Zaidi
Supervisor: Prof Madya Dr. Shamsul Bahri Bin Abd Razak
Bachelor of Science Agrotechnology (Crop Science)
School Of Food Science and Technology
Stingless bees is a small bee from the tribe of Meliponine. It is locally known as
“Kelulut” in Malaysia. Honey is a natural product that produced by or stingless bee.
Consumers always found the best quality of honey by observing the physicochemical
properties and the sensory characteristic. This study was conducted to determine the
physicochemical properties (water content, pH, viscosity, sugar content, electric
conductivity and colour) of stingless bee honey (Lepidotrigona terminata) stored at
different storage condition, cold temperature (10 0 c) and room temperature (27 0 c)
within six month. This study also aim to determine the sensorial properties (sweetness,
sourness, aroma, colour and viscosity) of honey from L. Terminata. Temperature will
affect the quality on parameter of honey and sensory characteristic. This will be done
by comparing the effect of different storage condition on honey quality. The findings
will be beneficial for bee keepers and consumer of the honey.
1106 | UMT UNDERGRADUATE RESEARCH DAY 2018