A macronutrient composition and physicochemical characteristics of colored Trigona honey from Tesso Nilo National Park, Riau

Trigona honey, produced by stingless bees, exhibits unique physicochemical characteristics influenced by environmental factors, nectar sources, and processing methods. This study investigates the relationship between honey color variation (yellow, red, and black) and its macronutrient composition and physicochemical properties, including moisture content, fat, protein, carbohydrate, and acidity levels, using standard laboratory methods. The findings reveal significant differences in composition among the samples, with black honey having the lowest moisture content (19.4%) and the highest acidity (134 mL NaOH/kg), suggesting better stability and potential bioactive properties, while yellow honey had the highest moisture content (24.1%), making it more susceptible to fermentation. Carbohydrate content was highest in red honey (37.3%), indicating its potential as an energy source. No protein was detected in any sample, and fat content ranged from 0.21% to 0.64%. The results suggest that darker-colored honey may contain higher levels of phenolic and flavonoid compounds, contributing to enhanced antioxidant and antimicrobial activity. This study underscores the importance of characterizing Trigona honey for quality control, standardization, and potential applications in the food and pharmaceutical industries. Further research is recommended to explore the functional properties of Trigona honey, particularly its bioactive and therapeutic potential.