Indonesian Honey Consumers' Behavior and Sensory Preference for Commercial Trigona Honey
Article Sidebar
Accepted
9 May 2023
Published
27 June 2023
Keywords:
-
CATA, honey bee honey, ideal attributes, ideal honey, stingless honey
Abstract
Consumption of honey has increased in recent years. This included trigona honey as a new market that is developing. This research was conducted to (1) identify the consumption patterns for Indonesian honey, and (2) identify the sensory attributes of honey considered ideal by consumers which influence consumer acceptance and satisfaction. There were 2 stages of activity in this study, including a consumption online survey by 225 respondents and a sensory testing of honey samples using the CATA (check-all-that-apply) method involving 64 untrained panelists. Data analysis was carried out using SPSS and XLSTAT 2022 software. There were 4 honey samples used in this study: 2 Apis bee honey samples and 2 trigona honey samples. The study showed that the consumption pattern of Indonesian honey consumers is influenced by the consumers’ age and income. Health benefits, brand awareness, and taste of honey were the important factors in consumer behavior. Apis bee honeys were perceived as the ideal honey by consumers as they were very familiar with the taste. The sweet aroma, sweet aftertaste, caramel flavor, and viscous attributes of Apis bee honey were the attributes that the consumers like. The floral flavor and fruity aroma found in trigona honey were appealing. However, the strong sour aroma, taste, and aftertaste found in trigona honeys decrease the Indonesian consumers liking.
References
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Braghini F, Biluca FC, Schulz M, Gonzaga LV, Costa ACO, Fett R. 2021. Stingless bee honey: A precious but unregulated product - reality and expectations. Food Rev Int 20: 1-30. https://doi.org/10.1080/87559129.2021.1884875
Brščić K, Šugar T, Poljuha D. 2017. An empirical examination of consumer preferences for honey in Croatia. Appl Economics 49: 5877-5889. https://doi.org/10.1080/00036846.2017.1352079
da Silva PM, Gauche C, Gonzaga LV, Costa ACO, Fett R. 2016. Honey: Chemical composition, stability and authenticity. Food Chem 196: 309-323. https://doi.org/10.1016/j.foodchem.2015.09.051
do Vale MAD, Gomes FA, dos Santos BRC, Ferreira B. 2018. Honey quality of Melipona sp. Bees in Acre, Brazil. Acta Agron 67: 201-207. https://doi.org/10.15446/acag.v67n2.60836
Fateminia M, Ghotbabadi TD, Azad KM. 2020. Perceptions of the taste of colors in children and adults. Color Res Appl 45: 743-753. https://doi.org/10.1002/col.22503
Galán-Soldevilla H, Ruiz-Pérez-Cacho MP, Jiménez SS, Villarejo MJ, Manzanares AB. 2005. Development of a preliminary sensory lexicon for floral honey. Food Qual Prefer 16: 71-77. https://doi.org/10.1016/j.foodqual.2004.02.001
Gratzer K, Susilo F, Purnomo D, Fiedler S, Brod-schneider R. 2019. Challenges for beekeeping in Indonesia with autochthonous and introduced bees. Bee World 96: 40-44. https://doi.org/10.1080/0005772X.2019.1571211
Habib HM, Al Meqbali FT, Kamal H, Souka UD, Ibrahim WH. 2014. Physicochemical and biochemical properties of honeys from arid regions. Food Chem 153: 35-43. https://doi.org/10.1016/j.foodchem.2013.12.048
Karabagias IK, Maia M, Karabagias VK, Gatzias I, Badeka AV. 2020. Quality and origin characterisation of Portuguese, Greek, Oceanian, and Asian honey, based on polyparametric analysis hand in hand with dimension reduction and classification techniques. Eur Food Res Technol 246: 987-1006. https://doi.org/10.1007/s00217-020-03461-8
Kek SP, Chin NL, Yusof YA, Tan SW, Chua LS. 2014. Total phenolic contents and colour intensity of Malaysian honeys from the Apis spp. and Trigona spp. bees. Agric Agric Sci Procedia 2: 150-155. https://doi.org/10.1016/j.aaspro.2014.11.022
Kortesniemi M, Rosenvald S, Laaksonen O, Vanag A, Ollikka T, Vene K, Yang B. 2018. Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferences. Food Chem 246: 351-359. https://doi.org/10.1016/j.foodchem.2017.10.069
Kyonka EGE. 2019. Tutorial: Small-N power analysis. Perspect Behav Sci 41: 133-152. https://doi.org/10.1007/s40614-018-0167-4
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Machado De-Melo AA, de Almeida-Muradian LB, Sancho MT, Pascual-Máte A. 2017. Composition and properties of Apis mellifera honey: A review. J Apic Res 57: 5-37. https://doi.org/10.1080/00218839.2017.1338444
Majid M, Ellulu MS, Bakar MFA. 2020. Melissopalynological study, phenolic compounds, and antioxidant properties of Heterotrigona itama honey from Johor, Malaysia. Scientifica 2020: 2529592. https://doi.org/10.1155/2020/2529592
Marcazzan GL, Mucignat-Caretta C, Marchese CM, Piana ML. 2017. A review of methods for honey sensory analysis. J Apic Res 57: 75-87. https://doi.org/10.1080/00218839.2017.1357940
Moniruzzaman M, Sulaiman SA, Khalil MI, Gan SH, 2013. Evaluation of physicochemical and antioxidant properties of sourwood and other Malaysian honeys: A comparison with manuka honey. Chem Cent J 7: 138. https://doi.org/10.1186/1752-153X-7-138
Najeeb IMA, Norhayati MK, Zaharah H, Mohd Isa NS, Nur Nadrah MR, Yusof HM. 2022. Physicochemical properties, sensory acceptance and glycaemic index of processed stingless bee honey and processed honeybee honey. Food Res 6: 103-110. https://doi.org/10.26656/fr.2017.6(6).745
Narayanan P, Chinnasamy B, Jin L, Clark S. 2014. Use of just-about-right scales and penalty analysis to determine appropriate concentrations of stevia sweeteners for vanilla yogurt. J Dairy Sci 97: 3262-3272. https://doi.org/10.3168/jds.2013-7365
Purnomo D, Bunyamin A, Gunawan W, Faizah NA, Danuwidjaja TG, Rohman LN, Annisa R. 2021. Motivation, purpose, and purchasing frequency of honey consumption in West Java. IOP Conf Ser: Earth Environ Sci 948: 012070. https://doi.org/10.1088/1755-1315/948/1/012070
Rad RE, Mohseni S, Takhti HK, Azad MH, Shahabi N, Aghamolaei T, Norozian F. 2021. Application of the protection motivation theory for predicting COVID-19 preventive behaviors in Hormozgan, Iran: a cross-sectional study. BMC Public Health 21: 466. https://doi.org/10.1186/s12889-02110500-w
Rahma S, Natsir R, Kabo P. 2014. Pengaruh antioksidan madu dorsata dan madu trigona terhadap penghambatan oksidasi LDL pada mencit hiperkolesterolemia. JST Kesehatan 4: 377-384.
Šánová P, Svobodová J, Hrubcová B, Šeráková P. 2017. Segmentation of honey buyers’ behaviour by conjoint analysis. Sci Agric Bohem 48: 55-62. https://doi.org/10.1515/sab-2017-0008
Sharin SN, Sani MSA, Jaafar MA, Yuswan MH, Kassim NK, Manaf YN, Wasoh H, Zaki NNM, Hashim AM. 2021. Discrimination of Malaysian stingless bee honey from different entomological origins based on physicochemical properties and volatile compound profiles using chemometrics and machine learning. Food Chem 346: 128654. https://doi.org/10.1016/j.foodchem.2020.128654
Sousa JMB, Aquino IS, Magnani M, Albuquerque JR, Santos GG, Souza LS. 2013. Physicochemical aspects and sensory profile of stingless bee honeys from Seridó region, State of Rio Grande do Norte, Brazil. Semina: Cienc Agrar 34: 1765-1774. https://doi.org/10.5433/16790359.2013v34n4p1765
Sousa JMB, de Souza EL, Marques G, Benassi MT, Gullón B, Pintado MM, Magnani M. 2016. Sugar profile, physicochemical and sensory aspects of monofloral honeys produced by different stingless bee species in Brazilian semi-arid region. LWT-Food Sci Tech 65: 645-651. https://doi.org/10.1016/j.lwt.2015.08.058
Syam Y, Usman AN, Natzir R, Rahardjo SP, Hatta M, Sjattar EL, Saleh A, Sa’na M. 2016. Nutrition and pH of Trigona Honey from Masamba, South Sulawesi, Indonesia. Int J Sci Basic Appl Res 27: 32-36.
[TBI] Top Brand Indonesia. 2022. [diakses 2022 Sep 12] https://www.topbrand-award.com/top-brand-index/?tbi_year=2022&type=subcategory&tbi_find=madu
Uakarn C, Chaokromthong K, Sintao N. 2021. Sample size estimation using Yamane and Cochran and Krejcie and Morgan and green formulas and Cohen statistical power analysis by G* Power and comparisions. APHEIT Int J 10: 76-86.
Vapa-Tankosić J, Ignjatijević S, Kiurski J, Milenković J, Milojević I. 2020 Analysis of consumers’ willingness to pay for organic and local honey in Serbia. Sustainability 12: 4686. https://doi.org/10.3390/su12114686
Verain MCD, Sijtsema SJ, Antonides G. 2016. Consumer segmentation based on food-category attribute importance: The relation with healthiness and sustainability perceptions. Food Qual Pref 48: 99-106. https://doi.org/10.1016/j.foodqual.2015.08.012
Wang QJ, Mielby LA, Junge JY, Bertelsen AS, Kidmose U, Spence C, Byrne DV. 2019. The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review. Foods 8: 211. https://doi.org/10.3390/foods8060211
Agus A, Agussalim, Sahlan M, Sabir A. 2021. Honey sugars profile of stingless bee Tetragonula laeviceps (Hymenoptera: Meliponinae). Biodiversitas 22: 5205-5210 https://doi.org/10.13057/biodiv/d221159
Amin FAZ, Sabri S, Mohammad SM, Ismail M, Chan KW, Ismail N, Norhaizan ME, Zawawi N. 2018. Therapeutic properties of stingless bee honey in comparison with european bee honey. Adv Pharmacol Sci 2018: 6179596. https://doi.org/10.1155/2018/6179596
Ares G, Dauber C, Fernandez E, Gimenez A, Varela P. 2014a. Penalty analysis based on CATA questions to identify drivers of liking and directions for product reformulation. Food Qual Prefer 32A: 65-76. https://doi.org/10.1016/j.foodqual.2013.05.014
Ares G, Tárrega A, Izquierdo L, Jaeger SR. 2014b. Investigation of the number of consumers necessary to obtain stable sample and descriptor configurations from check-all-that-apply (CATA) questions. Food Qual Prefer 31: 135-141. https://doi.org/10.1016/j.foodqual.2013.08.012
Braghini F, Biluca FC, Schulz M, Gonzaga LV, Costa ACO, Fett R. 2021. Stingless bee honey: A precious but unregulated product - reality and expectations. Food Rev Int 20: 1-30. https://doi.org/10.1080/87559129.2021.1884875
Brščić K, Šugar T, Poljuha D. 2017. An empirical examination of consumer preferences for honey in Croatia. Appl Economics 49: 5877-5889. https://doi.org/10.1080/00036846.2017.1352079
da Silva PM, Gauche C, Gonzaga LV, Costa ACO, Fett R. 2016. Honey: Chemical composition, stability and authenticity. Food Chem 196: 309-323. https://doi.org/10.1016/j.foodchem.2015.09.051
do Vale MAD, Gomes FA, dos Santos BRC, Ferreira B. 2018. Honey quality of Melipona sp. Bees in Acre, Brazil. Acta Agron 67: 201-207. https://doi.org/10.15446/acag.v67n2.60836
Fateminia M, Ghotbabadi TD, Azad KM. 2020. Perceptions of the taste of colors in children and adults. Color Res Appl 45: 743-753. https://doi.org/10.1002/col.22503
Galán-Soldevilla H, Ruiz-Pérez-Cacho MP, Jiménez SS, Villarejo MJ, Manzanares AB. 2005. Development of a preliminary sensory lexicon for floral honey. Food Qual Prefer 16: 71-77. https://doi.org/10.1016/j.foodqual.2004.02.001
Gratzer K, Susilo F, Purnomo D, Fiedler S, Brod-schneider R. 2019. Challenges for beekeeping in Indonesia with autochthonous and introduced bees. Bee World 96: 40-44. https://doi.org/10.1080/0005772X.2019.1571211
Habib HM, Al Meqbali FT, Kamal H, Souka UD, Ibrahim WH. 2014. Physicochemical and biochemical properties of honeys from arid regions. Food Chem 153: 35-43. https://doi.org/10.1016/j.foodchem.2013.12.048
Karabagias IK, Maia M, Karabagias VK, Gatzias I, Badeka AV. 2020. Quality and origin characterisation of Portuguese, Greek, Oceanian, and Asian honey, based on polyparametric analysis hand in hand with dimension reduction and classification techniques. Eur Food Res Technol 246: 987-1006. https://doi.org/10.1007/s00217-020-03461-8
Kek SP, Chin NL, Yusof YA, Tan SW, Chua LS. 2014. Total phenolic contents and colour intensity of Malaysian honeys from the Apis spp. and Trigona spp. bees. Agric Agric Sci Procedia 2: 150-155. https://doi.org/10.1016/j.aaspro.2014.11.022
Kortesniemi M, Rosenvald S, Laaksonen O, Vanag A, Ollikka T, Vene K, Yang B. 2018. Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferences. Food Chem 246: 351-359. https://doi.org/10.1016/j.foodchem.2017.10.069
Kyonka EGE. 2019. Tutorial: Small-N power analysis. Perspect Behav Sci 41: 133-152. https://doi.org/10.1007/s40614-018-0167-4
Liu J, Xie J, Lin J, Xie X, Fan S, Han X, Zhang DK, Han L. 2023. The material basis of astringency and the deastringent effect of polysaccharides: A review. Food Chem 405: 134946. https://doi.org/10.1016/j.foodchem.2022.134946
Machado De-Melo AA, de Almeida-Muradian LB, Sancho MT, Pascual-Máte A. 2017. Composition and properties of Apis mellifera honey: A review. J Apic Res 57: 5-37. https://doi.org/10.1080/00218839.2017.1338444
Majid M, Ellulu MS, Bakar MFA. 2020. Melissopalynological study, phenolic compounds, and antioxidant properties of Heterotrigona itama honey from Johor, Malaysia. Scientifica 2020: 2529592. https://doi.org/10.1155/2020/2529592
Marcazzan GL, Mucignat-Caretta C, Marchese CM, Piana ML. 2017. A review of methods for honey sensory analysis. J Apic Res 57: 75-87. https://doi.org/10.1080/00218839.2017.1357940
Moniruzzaman M, Sulaiman SA, Khalil MI, Gan SH, 2013. Evaluation of physicochemical and antioxidant properties of sourwood and other Malaysian honeys: A comparison with manuka honey. Chem Cent J 7: 138. https://doi.org/10.1186/1752-153X-7-138
Najeeb IMA, Norhayati MK, Zaharah H, Mohd Isa NS, Nur Nadrah MR, Yusof HM. 2022. Physicochemical properties, sensory acceptance and glycaemic index of processed stingless bee honey and processed honeybee honey. Food Res 6: 103-110. https://doi.org/10.26656/fr.2017.6(6).745
Narayanan P, Chinnasamy B, Jin L, Clark S. 2014. Use of just-about-right scales and penalty analysis to determine appropriate concentrations of stevia sweeteners for vanilla yogurt. J Dairy Sci 97: 3262-3272. https://doi.org/10.3168/jds.2013-7365
Purnomo D, Bunyamin A, Gunawan W, Faizah NA, Danuwidjaja TG, Rohman LN, Annisa R. 2021. Motivation, purpose, and purchasing frequency of honey consumption in West Java. IOP Conf Ser: Earth Environ Sci 948: 012070. https://doi.org/10.1088/1755-1315/948/1/012070
Rad RE, Mohseni S, Takhti HK, Azad MH, Shahabi N, Aghamolaei T, Norozian F. 2021. Application of the protection motivation theory for predicting COVID-19 preventive behaviors in Hormozgan, Iran: a cross-sectional study. BMC Public Health 21: 466. https://doi.org/10.1186/s12889-02110500-w
Rahma S, Natsir R, Kabo P. 2014. Pengaruh antioksidan madu dorsata dan madu trigona terhadap penghambatan oksidasi LDL pada mencit hiperkolesterolemia. JST Kesehatan 4: 377-384.
Šánová P, Svobodová J, Hrubcová B, Šeráková P. 2017. Segmentation of honey buyers’ behaviour by conjoint analysis. Sci Agric Bohem 48: 55-62. https://doi.org/10.1515/sab-2017-0008
Sharin SN, Sani MSA, Jaafar MA, Yuswan MH, Kassim NK, Manaf YN, Wasoh H, Zaki NNM, Hashim AM. 2021. Discrimination of Malaysian stingless bee honey from different entomological origins based on physicochemical properties and volatile compound profiles using chemometrics and machine learning. Food Chem 346: 128654. https://doi.org/10.1016/j.foodchem.2020.128654
Sousa JMB, Aquino IS, Magnani M, Albuquerque JR, Santos GG, Souza LS. 2013. Physicochemical aspects and sensory profile of stingless bee honeys from Seridó region, State of Rio Grande do Norte, Brazil. Semina: Cienc Agrar 34: 1765-1774. https://doi.org/10.5433/16790359.2013v34n4p1765
Sousa JMB, de Souza EL, Marques G, Benassi MT, Gullón B, Pintado MM, Magnani M. 2016. Sugar profile, physicochemical and sensory aspects of monofloral honeys produced by different stingless bee species in Brazilian semi-arid region. LWT-Food Sci Tech 65: 645-651. https://doi.org/10.1016/j.lwt.2015.08.058
Syam Y, Usman AN, Natzir R, Rahardjo SP, Hatta M, Sjattar EL, Saleh A, Sa’na M. 2016. Nutrition and pH of Trigona Honey from Masamba, South Sulawesi, Indonesia. Int J Sci Basic Appl Res 27: 32-36.
[TBI] Top Brand Indonesia. 2022. [diakses 2022 Sep 12] https://www.topbrand-award.com/top-brand-index/?tbi_year=2022&type=subcategory&tbi_find=madu
Uakarn C, Chaokromthong K, Sintao N. 2021. Sample size estimation using Yamane and Cochran and Krejcie and Morgan and green formulas and Cohen statistical power analysis by G* Power and comparisions. APHEIT Int J 10: 76-86.
Vapa-Tankosić J, Ignjatijević S, Kiurski J, Milenković J, Milojević I. 2020 Analysis of consumers’ willingness to pay for organic and local honey in Serbia. Sustainability 12: 4686. https://doi.org/10.3390/su12114686
Verain MCD, Sijtsema SJ, Antonides G. 2016. Consumer segmentation based on food-category attribute importance: The relation with healthiness and sustainability perceptions. Food Qual Pref 48: 99-106. https://doi.org/10.1016/j.foodqual.2015.08.012
Wang QJ, Mielby LA, Junge JY, Bertelsen AS, Kidmose U, Spence C, Byrne DV. 2019. The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review. Foods 8: 211. https://doi.org/10.3390/foods8060211
Authors
MelinaM., AdawiyahD. R., & HunaefiD. (2023). Indonesian Honey Consumers’ Behavior and Sensory Preference for Commercial Trigona Honey. Jurnal Teknologi Dan Industri Pangan, 34(1), 86-97. https://doi.org/10.6066/jtip.2023.34.1.86
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