Main Article Content
Bee pollen contains high enough nutrition. Bee pollen contains some nutrients such as water, ash, lipid, protein, natural antioxidants, palmitic acid, oleic acid, linoleic acid, and linolenic acid. The high nutrients on bee pollen causes bee pollen to be widely used by many people as a food additive on some food productions. Bee pollen is widely used as a fortificant and substitute material. Bee pollen as a substitute material on the making of crackers. On snack bar making, bee pollen is used as a fortificant material. Bee pollen as a fortificant is also used on the making of milk to increase its nutrients, especially the polyphenols. One of the factors effecting the nutrient contents of bee pollen is the source of pollen. There are two sources of pollens, multiflora and uniflora. The aim of this experiment is to know the effect of pollen sources on water, ash, lipid, protein and crude fiber content in 3 types of commercial pollen in Indonesia. The result is bee pollen from 3 different plants pollen have a significant difference to proximate content including water, ash, lipid, protein, carbohydrate, and crude fiber.
Keywords: bee pollen, proximate, pollen
Aini, Q., Sulaeman, A. and Sinaga, T. (2020) ‘Pengembangan Bee pollen Snack Bar Untuk Anak Usia Sekolah’, Jurnal Teknologi dan Industri Pangan, 31(1), pp. 50–59. doi: 10.6066/jtip.2020.31.1.50.
Attia, Y. A. et al. (2014) ‘Productive performance, biochemical and hematological traits of broiler chickens supplemented with propolis, bee pollen, and mannan oligosaccharides continuously or intermittently’, Livestock Science. Elsevier, 164(1), pp. 87–95. doi: 10.1016/j.livsci.2014.03.005.
Campos, M. G. R. et al. (2008) ‘Pollen composition and standardisation of analytical methods’, Journal of Apicultural Research, 47(2), pp. 154–161. doi: 10.1080/00218839.2008.11101443.
Carpes, S. T. (2008) ‘Estudo Das Características Físico-Químicas E Biológicas Do Pólen Apícola De Apis mellifera L. Da Região Sul Do Brasil’, p. 249.
Estevinho, L. M. et al. (2012) ‘Portuguese bee pollen: Palynological study, nutritional and microbiological evaluation’, International Journal of Food Science and Technology, 47(2), pp. 429–435. doi: 10.1111/j.1365-2621.2011.02859.x.
Feas, X. et al. (2012) ‘Organic bee pollen: Botanical origin, nutritional value, bioactive compounds, antioxidant activity and microbiological quality’, Molecules, 17(7), pp. 8359–8377. doi: 10.3390/molecules17078359.
Krystyjan, M. et al. (2015) ‘The fortification of biscuits with bee pollen and its effect on physicochemical and antioxidant properties in biscuits’, LWT - Food Science and Technology, 63(1), pp. 640–646. doi: 10.1016/j.lwt.2015.03.075.
Mujahidah, F. F. (2020) ‘Pengaruh Bee pollen Terhadap Daya Terima dan Kandungan Zat Gizi Dalam Pembuatan Crackers’, Jurnal Ilmiah Kesehatan, 2(2), pp. 53–60. doi: 10.36590/jika.v2i2.59.
Nagai, T. et al. (2005) ‘Antioxidative ability in a linoleic acid oxidation system and scavenging abilities against active oxygen species of enzymatic hydrolysates from pollen Cistus ladaniferus.’, International journal of molecular medicine, 15(2), pp. 259–263. doi: 10.3892/ijmm.15.2.259.
Nurcahyaning, A. et al. (2018) ‘Bee pollen Effect on Blood Glucose Levels in Alloxan-induced Male Wistar Rats’, Health Notions, Volume 2 Number 1 (January, 2(1), pp. 10–13.
Rzepecka-Stojko, A. et al. (2015) ‘Polyphenols from Bee pollen: Structure, absorption, metabolism and biological activity’, Molecules, 20(12), pp. 21732–21749. doi: 10.3390/molecules201219800.
Silva, T. M. S. et al. (2006) ‘Chemical composition and free radical scavenging activity of pollen loads from stingless bee Melipona subnitida Ducke’, Journal of Food Composition and Analysis, 19(6–7), pp. 507–511. doi: 10.1016/j.jfca.2005.12.011.
Szczęsna, T. (2006) ‘Long-chain fatty acids composition of honeybee-collected pollen’, Journal of Apicultural Science, 50(2), pp. 65–79.
Taha, E. K. A., Al-Kahtani, S. and Taha, R. (2019) ‘Protein content and amino acids composition of bee-pollens from major floral sources in Al-Ahsa, eastern Saudi Arabia’, Saudi Journal of Biological Sciences. King Saud University, 26(2), pp. 232–237. doi: 10.1016/j.sjbs.2017.06.003.
Thakur, M. and Nanda, V. (2019) ‘Process optimization of polyphenol-rich milk powder using bee pollen based on physicochemical and functional properties’, Journal of Food Process Engineering, 42(6), pp. 1–12. doi: 10.1111/jfpe.13148.