Lab-Verified: What Independent Testing Reveals About Pemburu Beruang Honey Quality
Lab-Verified: What Independent Testing Reveals About Pemburu Beruang Honey Quality
Anyone can claim their honey is pure. Anyone can use words like "raw", "natural", or "premium". What separates a genuine product from a marketing claim is one thing: independent laboratory verification.
Pemburu Beruang honey has been independently tested by SUCOFINDO (PT Superintending Company of Indonesia) — a state-owned testing and certification body accredited by the Indonesian National Accreditation Committee (KAN) and recognized internationally. The results are public, traceable, and unambiguous.
Here is what the data shows — and what it means.
About the Test
Laboratory Report No. 05413/FOBOAQ, issued 12 April 2023 by SUCOFINDO Surabaya. Sample received 3 March 2023, analysis period 3–26 March 2023. Testing conducted against SNI 3545:2013 and SNI 8664:2018 — Indonesia's national honey standards aligned with Codex Alimentarius international guidelines.
Parameter 1: HMF (Hydroxymethylfurfural) — 19.19 mg/kg
HMF is a chemical compound that forms naturally in honey when it is exposed to heat or stored for extended periods. It is the most reliable scientific indicator of whether honey has been heated or adulterated.
The benchmarks:
- Codex Alimentarius (international standard): maximum 40 mg/kg
- SNI 3545:2013 (Indonesian standard): maximum 40 mg/kg
- Pemburu Beruang result: 19.19 mg/kg
At 19.19 mg/kg — less than half the permitted maximum — this result confirms that Pemburu Beruang honey has not been subjected to excessive heat processing. This is consistent with cold-extraction harvesting from wild hives, where no artificial heat is applied at any stage.
For context: commercially processed honey in Indonesia frequently tests at 30–40 mg/kg, approaching the maximum limit. A result of 19.19 mg/kg places Pemburu Beruang significantly below the industry average.
Parameter 2: Kadar Air (Water Content) — 18.80%
Water content is a critical quality indicator. Honey with water content above 20% is at risk of fermentation — a process where naturally occurring yeasts begin to break down the sugars, degrading flavor, aroma, and shelf life.
The benchmarks:
- Codex Alimentarius: maximum 20%
- SNI 8664:2018: maximum 22%
- Pemburu Beruang result: 18.80%
At 18.80%, Pemburu Beruang honey meets and exceeds both the international Codex standard and the Indonesian SNI standard. This water content also indicates that the honeycomb was fully mature at the time of harvest — bees seal honeycomb with wax only when the water content has been reduced to a stable level. Harvesting from sealed, mature comb is a hallmark of traditional wild honey collection.
Parameter 3: Gula Pereduksi (Reducing Sugars) — 61.21%
Reducing sugars — primarily glucose and fructose — are the naturally occurring sugars in genuine honey. A high reducing sugar content indicates the honey is composed predominantly of natural bee-processed sugars rather than added sweeteners.
The benchmarks:
- SNI 8664:2018: minimum 60%
- Pemburu Beruang result: 61.21%
The result meets the SNI minimum, confirming the honey's natural sugar composition is intact.
Parameter 4: Kadar Gula sebagai Sukrosa (Sucrose Content) — 4.25%
Sucrose is table sugar. Its presence in honey above natural levels is a primary indicator of adulteration — the addition of cane sugar or corn syrup to increase volume and reduce production cost.
The benchmarks:
- Codex Alimentarius: maximum 5%
- SNI 8664:2018: maximum 5%
- Pemburu Beruang result: 4.25%
At 4.25% — below the international maximum — this result is consistent with unadulterated honey. There is no laboratory evidence of sugar addition.
Parameter 5: Keasaman (Acidity) — 4.98 ml NaOH/kg
Acidity in honey reflects its organic acid content, which contributes to its antimicrobial properties and flavor complexity. The SNI standard sets a maximum of 50 ml NaOH/kg.
Pemburu Beruang result of 4.98 ml NaOH/kg is well within the permitted range, indicating a naturally balanced acid profile.
What This Data Confirms — and What It Does Not Claim
The SUCOFINDO laboratory report confirms the following with scientific certainty:
- Pemburu Beruang honey has not been excessively heated (HMF 19.19 mg/kg, well below the 40 mg/kg maximum)
- The water content is stable and fermentation-safe (18.80%, below the 20% Codex threshold)
- There is no laboratory evidence of sugar adulteration (sucrose 4.25%, below the 5% maximum)
- The honey meets SNI 3545:2013 and SNI 8664:2018 national standards
- The honey meets Codex Alimentarius international honey standards
We do not claim parameters that were not tested. This report does not include phenolic compound analysis, MGO content, or antibacterial activity measurements. Those require separate specialized testing. What this report provides is a verified baseline of purity, authenticity, and quality — tested by an independent, state-accredited laboratory.
Why This Matters
In a market where honey adulteration is widespread — a 2021 European Commission investigation found 46% of tested honey samples suspected of adulteration — independent laboratory verification is not a luxury. It is the minimum standard of honesty a producer owes its customers.
Pemburu Beruang publishes this data because we believe informed consumers make better decisions. And because genuine quality does not need to hide behind marketing language.
Read the Full Analysis
For the complete scientific context behind these results, visit: What Is Raw Forest Honey? — pemburuberuang.shop