Madu
Madu adolah subtansi makanan manih dan kantal nan dibuek dek labah madu dan babarapo serangga lain.[1] Lebah manghasilkan madu dari sekresi gulo tumbuahan (nektar bungo) atau dari sekresi saranggo lain (ajak honeydew atau madu sarangga). Madu tabantuak melalui regurgitasi, aktivitas enzimatik, dan panguapan aia. Lebah manyimpan madu pado struktur lilin nan disabuik sarang lebah.[1][2] Variasi madu nan dihasilkan dek lebah madu (genus Apis) iyolah madu nan paliang takana, basobok diproduksi sacaro komersial dan paliang banyak dikonsumsi di saluruah dunia.[3] Madu dikumpulkan dari koloni lebah liar, atau dari sarang lebah paliharaan patarnakan lebah.
Madu mandapek raso manihnyo dari monosakarida fruktosa dan glukosa, saroto punyo raso manih nan hampir samo jo sukrosa (gulo meja).[4][5] Limo baleh mililiter (1 sendok makan Amerika) madu manyadiokan sakitar 190 kilojoule (46 kilokalori) energi.[6] Madu punyo sifaik kimia nan manariak untuak mamanggang dan punyo raso nan khas bilo digunoan sabagai pamanih.[4] Kabanyakan mikroorganisme indak tumbuah di dalam madu, jadi madu nan tarsegel indak akan rusak bahkan satalah ribuan taun.[7][8]
Panggunoan dan produksi madu punyo sijarah nan panjang dan bavariasi saroto dapek ditalusuri sojak zaman kuno. Babarapo lukisan guo di Cuevas de la Araña, Spanyol manggambarkan manusia nan mancari madu. Lukisan guo iko baâsa dari satidaknyo 8.000 taun nan lalu.[9][10]
Kanduangan Nutrisi
[suntiang | suntiang sumber]| Nilai nutrisi per 100 g (3.5 oz) | |
|---|---|
| Energi | 1,272 kJ (304 kcal) |
82.4 g | |
| Gulo | 82.12 g |
| Serat pangan | 0.2 g |
0 g | |
0.3 g | |
| Vitamin | Kuantitas %DV† |
| Riboflavin (B2) | 3% 0.038 mg |
| Niasin (B3) | 1% 0.121 mg |
| Asam pantotenat (B5) | 1% 0.068 mg |
| Vitamin B6 | 2% 0.024 mg |
| Folat (B9) | 1% 2 μg |
| Vitamin C | 1% 0.5 mg |
| Mineral | Kuantitas %DV† |
| Kalsium | 1% 6 mg |
| Zat besi | 3% 0.42 mg |
| Magnesium | 1% 2 mg |
| Fosfor | 1% 4 mg |
| Potasium | 1% 52 mg |
| Sodium | 0% 4 mg |
| Seng | 2% 0.22 mg |
| Komponen lainnya | Kuantitas |
| Air | 17.10 g |
| |
| †Persen DV berdasarkan rekomendasi Amerika Serikat untuk orang dewasa. | |
Rujuakan
[suntiang | suntiang sumber]- ↑ a b Crane E (1990). "Honey from honeybees and other insects". Ethology Ecology & Evolution. 3 (sup1): 100–105. doi:10.1080/03949370.1991.10721919.
- ↑ Crane, E., Walker, P., & Day, R. (1984). Directory of important world honey sources. International Bee Research Association. ISBN 978-0860981411.
- ↑ Crane, Ethel Eva (1999). The World History of Beekeeping and Honey Hunting. Routledge. ISBN 9781136746703.
- ↑ a b National Honey Board. "Carbohydrates and the Sweetness of Honey" Archived 1 July 2011 di Wayback Machine.. Last accessed 1 June 2012.
- ↑ Oregon State University "What is the relative sweetness of different sugars and sugar substitutes?". Retrieved 1 June 2012.
- ↑ "Full Report (All Nutrients): 19296, Honey". USDA National Nutrient Database, Agricultural Research Service, Release 28. 2015. Diarsipkan dari versi asli tanggal 2016-03-12. Diakses tanggal 30 October 2015.
- ↑ Geiling, Natasha (22 August 2013). "The Science Behind Honey's Eternal Shelf Life". Smithsonian. Diakses tanggal 9 September 2019.
- ↑ Prescott, Lansing; Harley, John P.; Klein, Donald A. (1999). Microbiology. Boston: WCB/McGraw-Hill. ISBN 978-0-697-35439-6. https://archive.org/details/microbiology00pres.
- ↑ Honey and Its Uses in the Home. US Department of Agriculture, Farmers' Bulletin, No. 653. 7 April 1915. http://babel.hathitrust.org/cgi/pt?id=wu.89094204153;view=1up;seq=3. Diakses pado 2 April 2015.
- ↑ Crane, Eva (1983) The Archaeology of Beekeeping, Cornell University Press, ISBN 0-8014-1609-4
Pranala luar
[suntiang | suntiang sumber]
Media tantang madu (minuman) di Wikimedia Commons
- Beekeeping and Sustainable Livelihoods (2004), Food and Agriculture Organization of the United Nations
"Honey". The New Student's Reference Work. 27 Nopember 1914.
Caliak pulo
[suntiang | suntiang sumber]
