Effect of Fermentation Time and Organic Acid Level on Organoleptic Quality and Chemical Components of Black Soldier Fly Prepupae Silage
Effect of Fermentation Time and Organic Acid Level on Organoleptic Quality and Chemical Components of Black Soldier Fly Prepupae Silage
Yunilas1*, Muheri Indra Aja Nasution2, Edhy Mirwandhono1, Adi Fathul Qohar3
ABSTRACT
Black Soldier Fly (BSF) is an insect with a high nutritional content, especially protein, used as a source of animal feed. However, in the prepupal phase (BSFP) there is chitin which is a limiting factor in livestock rations because the bodies of poultry and monogastric livestock cannot digest it. Chitin is found in the BSF exoskeleton which is bound to proteins, minerals, and pigments, so it is necessary to do processing to reduce the chitin content first by fermentation using organic acids. Therefore, this study aimed to determine the effect of using organic acids (propionic acid and formic acid) and various fermentation times in reducing the BSFP chitin content. Completely Randomized Design (CRD), factorial 3 x 3 with three replications. Factor I was various doses of organic acid (3%, 6%, 9%), and Factor II was different fermentation times (5 d, 10 d, 15 d). The treatment had a significant effect (P<0.05) on color, odor, texture, and total titrated acid. In addition, crude protein, nitrogen, crude fat, and ash had no significant effect (P>0.05). The treatment had a very significant effect (P<0.01) on chitin and pH. There is an interaction between organic acid dosage and fermentation time for chitin. Using a mixture of organic acids at a dose of 9% and a fermentation time of 15 days resulted in the highest reduction in chitin content from 18.05% to 11.60% (a decrease of 35.74%).
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