Comparative Physicochemical Characteristics and Antimicrobial Potential of Four Apis dorsata Forest Honeys from Sulawesi and East Nusa Tenggara, Indonesia
Endrika Widyastuti1*, Jhahuharotul Muchlisyiyah1, Dian Widya Ningtyas1, Fenty Nurtyastuti Eka Pertiwi1, Hariadi Darmawan2, Muhammad Afthan Shidqi1, Rediana Putri Nurochma1, Ariella Melody Danny1

1) Food Science and Biotechnology Department, Faculty of Agricultural Technology, Universitas Brawijaya, Veteran Street 10, Malang 65145, Indonesia
2) Faculty of Animal Science, Universitas Brawijaya, Veteran Street 10, Malang 65145, Indonesia

*Email: endrika_w[at]ub.ac.id

Abstract

The growing demand for natural antimicrobial agents has heightened interest in Apis dorsata forest honey, a bioactive-rich product whose properties are influenced by floral sources and geographic origin. This study provides a comparative evaluation of the physicochemical characteristics and antimicrobial potential of four Apis dorsata honeys: branch honey, stone comb honey, and mutis NTT honey harvested from Sulawesi and East Nusa Tenggara, Indonesia. A two-factor factorial randomized block design was applied. with honey type and concentration (10%, 30%, 50%) as factors, each tested in triplicate. Physicochemical parameters measured include moisture content, total soluble solids, ash content, titratable acidity, diastase activity, and hydroxymethylfurfural (HMF) content. Antimicrobial activity against Staphylococcus aureus and Escherichia coli was determined using the disc diffusion assay. Significant variations (p<0.05) were observed among honey types: stone and stone comb honeys complied with the Indonesian National Standard for moisture content (< 22%), with stone comb honey showing the highest total soluble solids (72 Brix) and ash content (0.22%). Branch honey exhibited the highest diastase activity (2.14 DN) and the lowest HMF content (20.35 mg/kg). All honey types inhibited both bacterial species in a concentration-dependent manner, with branch honey producing the largest inhibition zone against Staphylococcus aureus (21.33 at 50%). The superior bioactivity of branch honey highlights its potential as a functional food ingredient and natural antibacterial agent. These findings provide novel comparative insight into Indonesian Apis dorsata honeys, supporting the development of standardized quality criteria and promoting their utilization in food safety and health-related applications.

Keywords: Apis dorsata-forest honey-antimicrobial activity-physicochemical properties-natural antibacterial agents

Topic: Food science and biotechnology