The Effect of Feeding Formula in Honey Bees (Apis mellifera) Using Flow Hive Technology on Honey Production and Quality
at PT Kembang Joyo Sriwijaya
Aulia Fahnaz Fanisa1), Dedi Fardiaz2), Dewi Masyithoh3)
1) Research and Development, PT Kembang Joyo Sriwijaya, Jl. Raya Karangan, RT.12/RW.3, Jakaan, Bonowarih, Karang Ploso Subdistrict, Malang Regency, East Java 65152
2) Faculty of Dentistry, Muhammadiyah University, Jl. Mojopahit No. 666 B, Sidowayah, Celep, Sidoarjo Subdistrict, Sidoarjo Regency, East Java 61271
3) PT. Kembang Joyo Sriwijaya and Faculty of Animal Husbandry, University of Islam Malang, Dinoyo, Lowokwaru, Malang City, East Java 65144
*Corresponding Email: [email protected] Submitted 11 March 2024; Accepted 22 March 2024
ABSTRACT
Bee feeding has long been known and applied in honey bee farming. One way of feeding bees is to give sugar syrup mixed with water. This study aims to determine the effect of supplementary feeding on bees that have been formulated on the production and quality of honey produced. This study also applies one of the artificial hive technologies, namely flow hive. This study also observed how the adaptation of bees and the added value of the flow hive using Apis mellifera honey bees which is known for its high production rate and high adaptability. This research was conducted from September to December 2023 at PT Kembang Joyo Sriwijaya, Malang Regency. The experiment was conducted using 3 flow hives with the same feed formula. The study showed good feed consumption in stup 1 and decreased feed consumption in stup 2 and stup 3. Honey obtained in stup 1 was 1.5 kg from 1 flow frame.
Laboratory test results showed pH levels of 3.4, moisture content of 18.2 %, reducing sugar levels of 55.44 % and 56.71 % and diastase enzyme activity of 3.18 DN and 3.19 DN. In conclusion that formula feeding did not show high honey production when compared to the time taken to reach harvest and also did not show fulfilling reducing sugar content and diastase enzyme activity test results.
Key words: Apis mellifera; bee feed; feed formula; flow hive; honey production; honey quality
INTRODUCTION
Indonesia is a tropical country that has rich flora and fauna. One of the fauna that people have long used is the honey bee.
Honey bee cultivation is an effort to maintain and manage the life of bees using techniques that comply with the requirements so that production can be maximized. Honey bee cultivation has considerable development potential in Indonesia. According to Pratomo and Astuti (2015), the results that can be obtained from honey bee cultivation include honey, pollen, royal jelly, beeswax, propolis, bee colonies and queen bees. Apart from that, honey bees play an important role in helping the process of pollinating plants. Honey producers can also produce indirect benefits in the form of increasing plant pollination.
Honey is a substance made by honey bees (Palma-Morale et al., 2023). Honey bees collect nectar, plant secretions or excretions of plant-sucking insects from plants and convert them into honey (Becerril-Sánchez et al., 2021). Differences in the quality of honey can occur due to various factors, starting from natural factors, feed, and factors from the bee colony itself.
It is also important to pay attention to the harvesting time for bees because if the harvesting process is carried out earlier then you will not get maximum production results and the water content in honey tends to be higher.
In the classification of the animal world, bees are social insects that live in groups called colonies. In the hive, bees use the wax they produce to build the nest. The nest is the residence or habitat for the bees.
Since ancient times, the art and custom of keeping bees has improved greatly. Today
honey can be extracted from the hive without harming the bees or the beekeeper.
One method that can be used is to make an artificial beehive or artificial honeycomb using flow hive technology.
Flow Hive technology originates from Australia with automatic honey extraction.
The flow system is a development of the Langstroth nest which is commonly used in honey bee cultivation. Flow's patented split cell technology uses a comb like Langstroth however, there is a hexagonal cell plastic that resembles the shape of the wax that bees build. Using partially constructed comb that the bees complete, Flow's patented split cell technology fills the cells with honey and seals them. All that needs to be done to harvest premade honey is to turn a unique key without having to open the hive. Honey can flow down through the cells into a channel at the base of each frame and out of the hive through the tube into a collection vessel when the mechanism is engaged, offsetting the vertical gaps by one-half of a cell. Meanwhile, the bees remain unaffected and behave normally (Grace et al., 2020).
According to Ishii et al. (2021) Flow hive mechanism has no negative influence on the colony health or the rate of absconding.
For bees to be able to make honey, sufficient food is needed. Honey is the main food for bees. Bees can make honey if nectar and pollen are available. In the flowering season, bees can collect nectar and pollen and turn them into honey, then make the honey as food for the colony, or store it as food reserves. However, during the spring season, the flowers do not bloom. In this season, bees have difficulty getting nectar and pollen, so they cannot make honey. The impact of the difficulty in finding food is that bee production decreases. If this is not
*Corresponding author:
Aulia Fahnaz Fanisa
Email:[email protected]
Research and Development, PT Kembang Joyo Sriwijaya, Jl. Raya Karangan, RT.12/RW.3, Jakaan, Bonowarih, Karang Ploso Subdistrict, Malang Regency, East Java 65152
How to cite:
Fanisa, A. F., Fardiaz, D., & Masyithoh, D. (2024).
The Effect of Feeding Formula in Honey Bees (Apis mellifera) Using Flow Hive Technology on Honey Production and Quality at PT Kembang Joyo Sriwijaya. Jurnal Ilmu dan Teknologi Hasil Ternak, 19 (1), 54-62
paid attention to in bee cultivation, the negative impact that can occur will not only be on production, but also the number of bees will decrease due to insufficient food supply. One solution that can handle this is stimulation. Ingestion is the provision of sugar as additional food for honey bees.
Beekeeping is usually done by beekeepers during the spring season. During this season, the quantity and quality of food for bees in nature cannot be sufficient. This sugar is given in the hope of meeting the nectar needs of the honey bee colony. Making bee syrup is usually done by mixing sugar (cane sugar or palm sugar) with water in equal amounts (1:1). Laboratory tests are needed to determine the levels in honey. According to Saepudin et al. (2014) stated that the characteristics of real honey can be seen from the content of glucose, fructose, sucrose, water content, pH, color and aroma.
Aroma can determine whether a honey product is genuine or fake. Real honey has a distinctive aroma based on the food the bee’s feed.
MATERIALS AND METHODS
Place and Time of Research
This research was carried out at PT Kembang Joyo Sriwijaya, Karang Ploso, East Java. Quality testing of honey products is carried out at the Kembang Joyo Laboratory and SIG Laboratory, Surabaya.
This research was carried out in September to December 2023.
Research Materials
The material used in this research is 3 bee colonies that will live in 3 stup flow hives. Artificial feeding requires 400 ml bee feed, 400 ml water, and 100 ml honey for 900 ml bee sugar. For pollen, it is requiring mixture of 750 gr dry pollen and 250 gr bee feed. Feeding uses a special bee feeder and 3 pieces are placed in each stup. For the pH test, a honey sample, buffer 4, and buffer 7.
The reducing sugar test requires a honey sample, distilled water, H2SO4 3M, KI 20
%, Na2S2O3, 5H2O 0.1N, starch indicator 0.5
%, HCl 4N, HCl 0.1N, and NaOH 0.1N. The diastase enzyme activity test requires samples of honey, water, acetate buffer solution, NaCl, starch solution, and iodine solution.
Research Methods
The method used in this research is an experimental method using 3 stup flow hives without different treatments. Pollen will be given once every 2 weeks, while syrup will be given every 2 days.
Feeding Procedures
The process of making pollen as additional feed uses dry pollen which is then ground and added with bee feed to form a paste with a good consistency. Pollen is given once every 2 weeks using a bee feeder and placed in the bee stup. Feed formula is given to 3 different flow hives. Observe the amount of consumption in 2 weeks. Feed formula is given to 3 different flow hives.
The process of making bee syrup uses bee feed, water and honey in a ratio of 4:4:1.
All ingredients are poured into a container and stirred until smooth. Stimulation with bee syrup is carried out every 2 days using a gembor which will pour the syrup into the bee feeder and place it in the bee stup. Feed formula is given to 3 different flow hives.
An observation process was carried out regarding the amount of consumption every 2 days.
Testing Procedure 1. pH
According to Alhamdani et al. (2022), honey is acidic with a pH ranging from 3.2 – 4.5. The pH of honey ranges from 3.4 – 4.3. Honey that has a low pH can prevent the growth of bacteria which can cause damage to the contents of the honey (Saepudin et al., 2014). Different pH levels in honey can occur due to different feed.
Water content was tested using a honey refractometer. A total of 1 ml of sample was dropped on the tip of the refractometer, then closed and directed to light, looking at the value marked with the blue border on the
refractometer, and the number that appeared on the refractometer was recorded.
2. Water Content
According to The Indonesian National Standard (SNI) the water content in honey is around 22%. Honey that has a high water content is easily fermented by yeast cells from the genus Zygosaccharomyces which are resistant to high sugar concentrations, so they can live and develop in honey (Adalina, 2017).
Water content was tested using a honey refractometer. A total of 1 ml of sample is dropped on the tip of the refractometer then closed and directed to light to see the value marked with the blue border on the refractometer and the number that appears on the refractometer was recorded.
3. Reducing Sugar
According to The Indonesian National Standard (SNI) Number 3545:2013, the minimum percentage of reducing sugar is 65%. Several factors that influence reducing sugar levels include moisture content and harvest time. The sample will be tested using the luff scroll method titrimetrically. Sample preparation was carried out for reducing sugar (sugar before inversion) and saccharose and total sugar as saccharose (sugar after inversion).
4. Diastase Enzyme Activity
The diastase enzyme is an enzyme produced by worker bees during the honey- ripening process. This enzyme functions to convert polysaccharides and monosaccharides which can determine the
sugar pattern in honey. According to The Indonesian National Standard (SNI) Number 3545:2013, the standard for diastase enzyme activity is a minimum of 3 DN units. The sample preparation process was carried out by weighing 5 grams of honey and putting it in a 20 ml cup, then adding 10 ml – 15 ml of water and 2.5 ml of acetate buffer solution, stirring until the honey was completely dissolved.
Transfer the sample solution into a 25 ml measuring flask containing 1.5 ml NaCl, making sure it reaches the mark with water.
Pipette 10 ml of the sample solution into a 50 ml reaction tube, then add the starch solution through the inner wall of the tube then place in a water bath at 40 oC ± 0.2 oC for 15 minutes, shake, and turn on the stopwatch.
Every 5-minutes interval, pipette 1 ml of the sample mixture and add it to 10 ml of iodine solution. Mixed and then diluted to the volume as before and set the absorbance value at a wavelength of 660 nm. The time recorded from mixing starch with honey until the addition of liquid to iodine is the reaction time. Continue taking the solution at certain time intervals until an A value
<0.235 is obtained.
Plot the absorbance value against time (minutes) on millimeter paper. A straight line is drawn through several points. From the graph, the time required to reach the absorbance value (A) = 0.235 is determined.
The value of 300 divided by the time required to reach the absorbance value (A) shows the activity of the diastase enzyme (DN). The diastase enzyme activity formula is below:
𝐷𝑁 = 300/𝑡
Explanation:
DN = diastase enzyme activity
t = time required to reach the absorbance value (A)
RESULTS AND DISCUSSION
Formula Feed Consumption 1. Pollen
The pollen in the form of a paste is placed in the bee feeder and spread evenly over all parts. For one feeder, 1 kg of pollen is required. After 2 weeks of giving pollen paste, bees from all three boxes consumed pollen well. However, it still leaves pollen that dries and becomes hard and dense lumps. These pollen clumps cannot be eaten again by bees because they are large and hard and cannot be picked up and consumed by bees. The recommended pollen substitute is pollen with a particle size below 500 µm so that it can be eaten by bees (Widowati, 2014). Observations of pollen administration over the next 2 weeks yielded the same results, namely that the bees used up the pollen given, but there was still pollen that had dried out so it could not be eaten.
This can be avoided by giving less food but by giving food at a shorter time. Giving less food can prevent the pollen from running out and drying out.
In general, bee pollen contains 35 % of carbohydrates, 20 % of protein, 20 % of water, 5 % of lipids, around 20 % of other ingredients (Mayda et al., 2020). According to Keskin and Özkök (2020), moisture content in bee pollen makes it a good source of microbial growth. In order to avoid it to happen bee pollen should be dried. This also means that the addition of bee feed will add moisture content to dry pollen so that it has the potential to become a place for microbial growth.
2. Bee Syrup
Stimulation is carried out every 2 days. In one stop there are 2 bee feeders for bee syrup. Bee syrup consumption can be seen in the following based on Table 1.
Table 1. Bee syrup consumption
Date Stup 1 Stup 2 Stup 3
5 October 2 L 2 L 2 L
7 October 2 L 2 L 2 L
9 October 2 L 2 L 2 L
11 October 2 L 2 L 2 L
13 October 2 L 2 L 1,6 L
15 October 2 L 2 L 1,5 L
17 October 2 L 2 L 1,1 L
19 October 2 L 2 L 0,7 L
21 October 2 L 1,8 L 0,4 L
23 October 2 L 1,8 L 0,4 L
Total 20 L 19,6 L 13,7 L
These results can be compared with stages 2 and 3 which experienced a decrease in consumption, stage 1 showed stable syrup consumption throughout the feeding period.
The decrease in the amount of food consumption in bee colonies can be influenced by various factors. An example is a change in the environment of a bee colony.
Moving bees from the old box to the new box (flow hive) can cause discomfort and require more adaptation time for the bees.
The next factor is the performance of the queen bee. These factors are interrelated because as the performance of worker bees decreases due to environmental changes, the
performance of queen bees will also decrease (Pribadi, 2020). In situations where feed is not finished, it causes losses, this is because feed that is not finished will usually be damaged within 2 – 3 days. Exhausted feed must be thrown away, because if it is not thrown away and only added the next day, it will be completely spoiled as indicated by a sour smell. If it is in this acidic state, bees will not want to consume it again.
The syrup spoils because the mixture of sugar, honey and water is left exposed to air for too long, this can trigger the growth of bacteria. Most bacteria and other
microbes cannot grow or reproduce in honey, they are dormant and this is due to antibacterial activity of honey. According to Zi et al. (2022) soluble sugar treatment was found to improve microbial diversity.
Soluble sugars can serve as a nutrient for microbial growth. According to Zi et al.
(2022) bee feed in the form of liquid sugar can make the bee syrup mixture spoil.
Post-Feeding Development
After the feeding period, stup 1 and 2 experience development in the flow hive, namely the bees begin to build covering wax on the flow frame. Formula feed is still given, but over a longer period, only 2-3 times a week or when the weather is rainy and the bees cannot leave the box. At this time a little honey is often found on the inside of the flow frame, but the next day it disappears.
This probably happens because the colony needs the honey, so it is eaten again by the bee colony. At this time, stup 1 and 2 had strong colonies. This is characterized by the number of new bees continuing to increase, and good box density. Beeswax is produced by metabolizing honey in the fat cells associated with the wax glands and converting it into beeswax. The absence of wax formation in stage 3 indicates that the bees do not have sufficient honey stores in the colony.
A decrease in the amount of feed consumed can also be an indication that the colony's performance in this stock is not good, so it cannot make honey. It is known that bees make new cells using wax when there is a need for the colony. If the colony needs additional storage space, either for food storage or a place to lay eggs, then the worker bees will make new wax cells. On the other hand, if there is no need in the colony, the bees will not make new wax.
After 2 weeks of the feeding period, the flow frame in stage 1 begins to fill with honey. This time the honey has become a food reserve for the bee colony, so it is not taken back. This indicates that the colony is strong and stable. Meanwhile, steps 2 and 3
did not experience the same development. In the third week after feeding, the honey in flow frame stage 1 was almost full. It can be seen from all sides that the flow frame is filled with honey, but not yet covered with wax. According to Eyer (2016), the last stage of ripening occurred when cell capping had already started. In Zhang et al. (2021) research, it took 14 days for the honey to reach full capping. This statement shows that the capping wax process in the research conducted requires a longer time.
Honey Production and Harvesting
On the 33rd day after feeding the formula feed, the honey in stage 1 can be harvested. The amount of honey obtained from 1 frame is 1,517 grams or 1.5 kg. The total time needed to harvest this first comb is 53 days. Based on observations, if the honey is filled on all sides and is dense, then there is a possibility that the harvest from one frame will reach 2 kg. The advantage of this flow hive harvest is the ease of the process.
The frame does not need to be removed from the stup. The harvesting process will also not disturb the work of the bees in the cage. The honey harvested is also clean without being mixed with other bee products, such as wax. The process after harvest is easy, you only need to close the honey outlet again and turn the frame key, and then the frame is ready to be used again.
The disadvantage of this flow hive is that the model used does not have a harvesting rack. This causes the harvester to have to hold the container during harvesting.
If this model has a shelf for placing containers, it will be easier. Stup flow hive is in a balanced condition, at the time of harvesting not all the honey can flow out. To overcome this problem, it is necessary to add a wedge behind the stop, so that the honey can flow out completely. Another disadvantage of the flow hive is that it cannot harvest wax and honeycomb. in terms of cost, the flow hive comes at a higher price than other conventional bee hives.
Honey Quality
Honey quality is seen from 4 variables consisting of pH, water content, reducing
sugar and diastase enzyme activity. The test results can be seen in Table 2.
Table 2. Bee syrup consumption
Parameters Test Results Requirements Conclusion
pH 3.4 3.2-4.5 dan 3.4-4.3* MS
Water Content 18.2% 22 %** MS
Reducing Sugar 55.44 % and 56.71 % 65 %** TMS
Diastase Enzyme
Activity 3.18 DN and 3.19 DN 3 DN** MS
Explanation:
MS = Qualify TMS = Not qualify
* = Alhamdani et al. (2022) and Saepudin et al. (2014)
** = SNI Number 3545:2013
1. pH
Testing the acidity using a pH meter on harvested honey samples, obtained a honey pH of 3.4. This figure falls into the category of good honey acidity level according to Alhamdani et al. (2022) and Saepudin et al. (2014) which states that good pH levels are 3.2-4.5 and 3.4-4.3. The results of this test indicate that honey produced from flow hives with feed formula provides a good pH and meets the criteria for honey in general. Completed by Saepudin et al.
(2014) also if the pH of honey is outside this limit, it will reduce the function of acidity in protecting honey from contamination by microorganisms and can cause honey to spoil quickly. The pH of honey is directly correlated to the source of the flowers that make it. Honey contains a number of various acids, including about 18 amino acids, many different organic acids, and aliphatic and aromatic acids (Yadata, 2014).
2. Water Content
Water content is determined using a refractometer. This test was carried out 2 times on the same sample. From this test, it was found that the water content in honey was 18.2 %. These results show that the honey meets the water content requirements according to SNI Number 3545:2013, namely a maximum of 22%.
According to Fatma et al. (2017), water content can be influenced by internal factors such as the number of colonies, and
external factors in the form of environmental and anthropogenic influences.
Environmental influences include differences in climatic conditions, seasons and bee forage. Meanwhile, anthropogenic influences include harvesting time, packaging techniques and honey storage.
According to Al-Farsi et al. (2018), as high water content can lead to a growth of yeast
and molds, causing
fermentation, flavour loss and low shelf life.
3. Reducing Sugar
Based on the reducing sugar test results, it was found that honey does not meet the requirements of SNI Number 3545:2013 with a minimum of 65 %. The value of reducing sugar content was tested 2 times using the Luff school method and obtained values of 55.44 % and 56.71 %.
According to Suedy et al. (2023), reducing sugar results can be influenced by several factors such as; temperature, humidity and type of nectar.
Honey is a combination of two reducing sugars, glucose and fructose, which gives it a texture similar to syrup.
This gives it the ability to remain liquid over long periods of time. The determination of sugar in honey is a quality criteria that is affected by storage and heating of honey and is thus an indicator of honey freshness and overheating (Tesfaye et al., 2016). The length of time honey is stored can affect the level of reducing sugar. Honey that is stored
longer has higher reduced sugar levels (Karnia et al., 2019). This is influenced by the activity of the diastase enzyme which can convert sucrose into glucose and fructose. The diastase enzyme in honey can convert starch into glucose with the help of iodine which can change the color of the solution. Hydrolysis that occurs in starch in acidic honey conditions will break down into simpler molecules and the final result is glucose. Low activity of the diastase enzyme can affect reducing sugar levels so that they cannot meet standards.
4. Diastase Enzyme Activity
The test results showed that the diastase enzyme activity from 2 tests was 3.18 DN and 3.19 DN. These results indicate that the diastase enzyme activity in honey meets the requirements of SNI Number 3545:2013, namely a minimum of 3 DN.
According to the International Honey Quality and Regulatory Standards, the diastase activity should not be less than or equal to 8, which is determined after processing and blending for all retail honey, and the activity should not be less than 3 for honey with naturally low enzyme content (Huang et al., 2019).
Factors that can interfere with the activity of the diastase enzyme are the post- harvest honey processing process and storage temperature. According to Ichsan et al. (2022) factors that influence honey to meet the requirements for the diastase enzyme are the post-harvest honey processing process and honey storage temperature. The diastase enzyme is an enzyme produced by bees when honey ripens. The diastase enzyme can determine the sugar pattern in honey which functions to convert polysaccharides into monosaccharides. Obtaining numbers 3.18 DN and 3.19 DN in the test results indicates that the diastase enzyme activity meets the requirements, but is not high. The following can be caused by the harvesting period being too early. Honey harvesting is best done when all the combs are covered with wax (Syamsu et al., 2022). The low activity of
the diastase enzyme can also be influenced by storage temperature. The optimal honey storage temperature is 26 °C (Tulandi, 2019).
CONCLUSION
Based on the results of the research that has been carried out, it can be concluded that the provision of formula feed shows a good level of consumption at stage 2, but at stages 2, and 3 it has decreased. The honey production obtained from 1 frame at stup 1 was 1.5 kg in 53 days (20 days after feeding and 33 days after feeding). Flow hives show ease in the harvesting process, and have the disadvantage of not having shelves for holding honey. Results Laboratory tests showed a pH level of 3.4, water content of 18.2 %, reducing sugar content of 55.44 % and 56.71 % and diastase enzyme activity of 3.18 DN and 3.19 DN. In conclusion that formula feeding did not show high honey production when compared to the time taken to reach harvest and also did not show fulfilling reducing sugar content and diastase enzyme activity test results.
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