Kualitas Fisikokimia Pada Gula Cair Dan Madu Akasia

This study was conducted to analyze the physicochemical properties of liquid sugar and acacia honey (Acacia crassicarpa). Both are natural sweeteners widely used in various food and beverage products. They possess distinct physicochemical characteristics, which significantly influence product quality and health benefits. The study involved five treatments with four replicates each: P1 (100% ml liquid sugar), P2 (75% ml liquid sugar + 25% ml acacia honey (Acacia crassicarpa)), P3 (50% ml liquid sugar + 50% ml acacia honey (Acacia crassicarpa)), P4 (25% ml liquid sugar + 75% ml acacia honey (Acacia crassicarpa)), and P5 (100% ml acacia honey (Acacia crassicarpa)). The parameters observed included pH, electrical conductivity (EC), total dissolved solids (TDS), color index (L*, a*, and b*), Brix, moisture content, salinity, viscosity, and antioxidant levels. The best results were obtained with treatment P5 (100% acacia honey (Acacia crassicarpa)), with the following values: pH (5.37 ± 0.44), EC (0.6363 ± 0.46), TDS (0.3209 ± 0.23), L* (1.65 ± 0.89), a* (0.30 ± 1.17), b* (0.73 ± 1.02), Brix (79.12 ± 0.25), viscosity (52,68 ± 1,70), salinity (0.29 ± 0.21), and antioxidant content (4.18 ± 0.02). These results suggest that the exclusive use of acacia honey has the potential to yield physicochemical characteristics that better align with the quality criteria examined in this study. Consequently, it can serve to support quality control, ensure consistency in product characteristics, and provide a valuable resource for researchers, producers, and food industry stakeholders to enhance their understanding of product quality.