CHEMICAL COMPOSITION OF BEE BREAD STINGLESS BEES FROM KULISUSU DISTRICT, BUTON UTARA DISTRICT
Zakiah Uslinawaty, Niken Pujirahayu, Nurhayati Hadjar, Hendri, Abigael Kabe, Sri Familasari

Jurusan Kehutanan dan Ilmu Lingkungan Fakultas Kehutanan dan Ilmu Lingkungan Universitas Halu Oleo

Abstract

This study aims to determine the chemical composition of stingless bee bread from North Buton. Meanwhile, the purpose of this research is to obtain information on the composition of stingless bee bread and the source of nectar, pollen, from North Buton. The research took place in October-November 2021. Bee Bread samples were taken from beehives in the Forest of North Buton Regency. Determination of the chemical components of Bee Bread Using a spectrophotometer in the Biomedical Laboratory, Faculty of Medicine, Halu Oleo University The results showed that there were two types of stingless bees, namely Tetragonula sapiens and Tetragonula biroi. There are 14 types of plants that have been identified as sources of food for stingless bees. The chemical composition of Bee Bread is that the average protein content of T. sapiens is 27.00% and that of T. biroi is 12%. The average carbohydrate content of T. sapiens is 45.57% and that of T. biroi is 58.11%. On average, the polyphenol content of T. sapiens is 9.88% and that of T. biroi is 22.56%.

Keywords: Bee Bread, Stingless bee, Tetragonula sapiens, Tetragonula biroi, North Buton

Topic: Topik E: Biodiversity and ecotourism