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undergraduate thesis
ISPITIVANJE KAKVOĆE MEDA OD KESTENA
2022. urn:nbn:hr:112:696231
Stipić, Gabrijela
Polytehnic in Pozega

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Stipić, G. (2022). ISPITIVANJE KAKVOĆE MEDA OD KESTENA (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:696231

Stipić, Gabrijela. "ISPITIVANJE KAKVOĆE MEDA OD KESTENA." Undergraduate thesis, Polytehnic in Pozega, 2022. https://urn.nsk.hr/urn:nbn:hr:112:696231

Stipić, Gabrijela. "ISPITIVANJE KAKVOĆE MEDA OD KESTENA." Undergraduate thesis, Polytehnic in Pozega, 2022. https://urn.nsk.hr/urn:nbn:hr:112:696231

Stipić, G. (2022). 'ISPITIVANJE KAKVOĆE MEDA OD KESTENA', Undergraduate thesis, Polytehnic in Pozega, accessed 01 April 2025, https://urn.nsk.hr/urn:nbn:hr:112:696231

Stipić G. ISPITIVANJE KAKVOĆE MEDA OD KESTENA [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2022 [cited 2025 April 01] Available at: https://urn.nsk.hr/urn:nbn:hr:112:696231

G. Stipić, "ISPITIVANJE KAKVOĆE MEDA OD KESTENA", Undergraduate thesis, Polytehnic in Pozega, Požega, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:112:696231

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Metadata
TitleISPITIVANJE KAKVOĆE MEDA OD KESTENA
Title (english)TESTING THE QUALITY OF CHESTNUT HONEY
AuthorGabrijela Stipić
MentorHelena Marčetić (mentor)
Committee memberAna Mrgan (predsjednik povjerenstva)
Committee memberHelena Marčetić (član povjerenstva)
Committee memberValentina Obradović (član povjerenstva)
GranterPolytehnic in Pozega
Požega
Defense date and country2022-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je provesti mikrobiološku i kemijsku analizu meda od kestena. Prikupljeno je 5 uzoraka, 4 uzorka su od domaćih proizvođača dok je 1 uzorak iz trgovačkog lanca. Analiza je provedena u Zavodu za javno zdravstvo Požeško - slavonske županije. Određeni su slijedeći kemijski parametri: pH vrijednost meda, kiselost meda, elektrovodljivost meda, određivanje količine vode u medu te peludna analiza meda. Nakon završene kemijske analize prema Pravilniku o medu (NN 53/15) niti jedan... More uzorak ne prelazi dopuštenu količinu vode, dok za elektrovodljivost prema istom tome pravilniku ne udovoljava jedan uzorak. Prema Pravilniku o medu (NN53/15) samo jedan uzorak udovoljava prema o dopuštenoj količini slobodnih kiselina, dok za peludnu analizu prema Pravilniku o kakvoći uniflornog meda (NN 122/09) dva uzorak ne odgovaraju Pri mikrobiološkoj analizi određene su aerobne mezofilne bakterije Enterobacteriaceae, sulfitoreducirajuće klostridije i plijesni. Nakon obavljene analize na svim uzorcima, nije pronađen porast niti jedne bakterije ili plijesni. Less
Abstract (english)
The aim of this work was to conduct microbiological and chemical analysis of chestnut honey. 5 samples were collected, 4 samples were from domestic producers, while 1 sample was from the retail chain. The analysis was carried out at the Institute of Public Health of Pozega - Slavonia County. The following chemical parameters were determined: the pH value of honey, the acidity of honey, the electroductivity of honey, the determination of the amount of water in honey and the pollen analysis... More of honey. After the completion of the chemical analysis according to the Honey Regulations (OG 53/15), no sample exceeds the permissible amount of water, while for electroductivity according to the same rulebook it does not meet one sample. According to the Honey Regulations (NN53/15), only one sample meets according to the permissible amount of free acids, while for pollen analysis according to the Uniflor honey Quality Regulations (OG122/09), two samples do not correspond. In microbiological analysis of the aerobic mesophilic bacteria Enterobacteriaceae, sulfitoreducing clostria and mold. After the analysis was carried out on all samples, no increase in any bacteria or mold was found. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:696231
Study programmeTitle: Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2022-10-14 07:00:14
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