The concentration of protein in honey is lower than polysaccharide. However, recently the honey’s protein is intensively studied and it showed that protein also have several biological activities such as antibacterial activity. The purpose of this research is to isolate and characterize Tetragonula laeviceps honey protein by determining the molecular weight. Honey protein of Trigona laeviceps was isolated using ultra-filtration with the membrane’s size of 30 kDa, then concentrated using tube membrane size 10 kDa. Molecular weight was analyzed by SDS PAGE. From the analysis, there was major protein band in honey produced by Tetragona laeviceps identified. The produced molecular weight of major protein bands were about 87 and 65 kDa. Determining of the molecular weight of this protein could be used to detect the originality of Tetragonula laeviceps honey from Indonesia.

Bahasa Abstract

Isolasi dan Karakterisasi Berat Molekul Protein Madu dari Tetragonula laeviceps. Konsentrasi protein dalam madu sangat rendah dibandingkan dengan polisakarida. Namun, belakangan waktu ini protein madu secara intensif diteliti dan menunjukkan bahwa protein madu juga memiliki beberapa aktvitas biologi yaitu aktivitas antibakteri. Tujuan dari penelitian ini adalah untuk mengisolasi dan mengkarakterisasi protein yang berasal dari madu Tetragonula laeviceps dengan menentukan berat molekul. Protein dari madu Tetragonula laeviceps diisolasi menggunakan ulltrafitrasi dengan penambahan gas N2 (ukuran membrane 30 kDa). Berat molekul protein dianalisis dengan menggunakan SDS PAGE. Dari hasil analisis, didapatkan band major protein dalam madu Tetragona laeviceps. Berat molekul dari major protein adalah 87 dan 65 kDa. Penentuan berat molekul dapat berguna untuk mendeteksi originalitas madu Tetragonu laevices dari Indonesia.


Badan Standarisasi Nasional, SNI 01-3545-2004 Tentang Madu, 2004. [In Indonesian]

D.W. Ball, J. Chem. Educ. 84 (2007) 1643.

K.W. Swallow, N.H. Low, J. Agric. Food Chem. 38 (1990) 1828.

M.M. Paradkar, J. Irudayaraj, Food Chem. 76 (2001) 231.

T. Jagdish, I. Joseph, J. Agric. Food Chem. 52 (2004) 3237.

E.A. Anklam, Food Chem. 63 (1998) 562–594.

Won, S-R., Lee D.-C., S.H. Ko, J.-W. Kim, H-I. Rhee, Food Res. Int. 41 (2008) 952.

S. Bogdanov, Harmonised Methods of the Interna-tional Honey Commission. Swiss Bee Research Centre, FAM, Liebefeld, 2002.

T. Marshall, K.M. Williams, Anal. Biochem. 167 (1987) 301.

C. Chanchao, Pak. J. Med. Sci. 25 (2009) 364. [11] J.M. Berg, J.L. Tymoczko, L.W.H. Stryer, Biochemistry, 5 eds., New York, W.H. Freeman, 2002. http://www.ncbi.nlm.nih.gov/books/NBK22410/. 2002.

D.C. Lee, S.Y. Lee, S.H. Cha, Y.S. Choi, H.I. Rhee, Korean J. Food Sci. 30 (1998) 1.



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.