Organoleptic test for herbal honey made from kelulut honey (Heterotrigona itama) and Sungkai’s leaf extract (Peronema canescens Jack)

Abstract

This research was to determine the effect of herbal honey formulations made from kelulut honey (Heterotrigona itama) and sungkai leaf extract (Peronema canescens Jack) with distilled water in terms of organoleptic tests based on SNI 8664:2018 standards. The method used maceration extraction of sungkai leaf shoots simplicia using distilled water and mixed with kelulut honey. The organoleptic test of herbal honey used a differentiating test method on 28 researchers with taste and aroma parameters. The test results showed that the sungkai leaf extract formulation had a very significant effect on the aroma and taste of the honey. The formulation of sungkai leaf extract which still showed a taste and aroma like pure honey was 0.25 gr of sungkai leaf extract mixed in 60 ml of kelulut honey.