Honey is hygroscopic materials are affected by humidity (RH). If 52% RH, the water content of honey is approximately 16.1%. If 81% RH, the water content of honey to 33.4%.Indonesia is a country with a tropical wet 80% RH. This condition became masala because honey has a high water content. Moisture content of honey is needed in order to trade is 17.1% protected from fermented honey that is caused by yeast.Perum Perhutani National Beekeeping Centre, Jakarta, has merangcang 'vacuum dehydrator' honey under the supervision of the FAO-UNDP. Treatment with a tool that can reduce the water content of honey, but the honey quality (taste, aroma, HMF and diastase enzymes) become damaged due to heat treatment.By using a dehumidifier, M. Chandra Wijaya and D. B. Purwanto of Perum Perhutani managed to reduce the water content of honey from 21% to 15.8% for 15 days. The trick is to put as much as 420 kg of honey in a room incorporating a dehumidifier and air conditioner (AC). Honey is placed in 140 plastic box measuring 35 cm x 25 cm x 3 cm. a box filled with approximately 3 kg of honey. The boxes are arranged in racks throughout the process. Volume of the room is 6.1 mx 3.46 mx 3.18 m, which can accommodate as many as 600-960 kg of honey. Dehumidifier used is the type of Daikin's DH20. Dehumidifier his RH 45% and AC stated. Vapor absorption capacity of 4.41 per hour. This tool uses 3,100 watts of power. Parameters measured were reducing water content, HMF, sucrose, diastase enzyme, acidity, aroma, taste, and smell.With treatment, the water content of honey decreased by 3.9% (from 21% to 17%) in the first mingu, to 15.8% pad the second week, to 15.1% in the third week, and to 14.33% ( a decline of 6.65%) in the fourth week. Decrease in water content resulted in reduced weight of honey. Decrease in moisture content from 25% to 18% led to a decrease of about 29% by weight of honey. Concentration levels lower honey water also causes reduced weight honey.Decrease in the water content of honey with a dehumidifier did not impair the quality of honey. Quality taste, aroma, odor, enzymes diastase and HMF can still be maintained (see Table 2).
Table 2. Honey analyst dehumidifier Process Results