Antibacterial Activity of Honey from Bee (Apis cerana) and Candy Product Development
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Abstract
This research aimed to study the antibacterial properties of honey and develop honey candy which study physical and chemical properties of honey bee (Apis cerana) from Bee keeping Group, Pang Wan subdistrict, Phato district, Chumphon province. Honey bee was quantitative analyzed following the standard method. The results indicated that the honeybee could inhibit Escherichia coli and Staphylococcus aureus with the highest inhibition zone at 27±0.40 and 23±0.45 mm., respectively but it could not inhibit Bacillus subtilis. Various components of honey bee: Fructose and sucrose content were 309.46±2.75 and 296.04±26.89 mg/g, respectively. Glucose and xylose were not found. The nitrogen content as 0.034±0.00 percent (wt.). Ash exhibited the lowest content as 0.04±0.00 percent (wt.). Physical properties in 13 recipes of honey candy consist of L*, a*, b* were 28.71±0.01 to 40.98±0.04, 3.45±0.02 to 15.19±0.01, 0.98±0.02 to14.00±0.05, respectively. Hardness was 43.50±0.00 to 83.20±0.60 (no unit). The honey candy recipe for the highest customer satisfaction was 60 percent isomalt, 30 percent honey, 15 percent lemon juice, 0.5 percent starch and 0.2 percent salt.
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