Vacuum evaporation optimization of Bali local honey for quality enhancement

The quality of honey is of great importance to both local and international markets, as it ensures competitive pricing and promotes human health. One crucial factor that affects honey's quality is its moisture content. Therefore, this study aimed to evaluate the effect of temperature and rotation speed of evaporated vacuum on the physicochemical quality of local honey and to determine the most effective vacuum evaporated to improve honey quality. It employed a randomized complete block design comprising of two factors, such as evaporated temperatures of 60℃, 70℃, and 80℃, as well as the rotation speed of the evaporator vacuum at 80 rpm, 100 rpm, and 120 rpm. The results showed that reducing the moisture content of local honey can improve its quality significantly. Furthermore, the quality can be improved by a rotary vacuum evaporator using a temperature of 70℃ and a rotary speed of 100 rpm. The physicochemical quality showed a moisture content, ash content, reducing sugar, pH value, L*, a*, and b* of 20.978±0.335%, 0.310±0.006%, 65.460±0.135%, 3.741±0.006, 16.473±0.206, 2.447±0.105, and 1.280±0.040, respectively.