THE MANUFACTURE OF FLOUR MAGGOT (Hermetia illucens) WITH DIFFERENT STEAMING TIME AGAINST CRUDE PROTEIN CONTENT AND FAT CRUDE SUBSTITUTE FISH MEAL
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Abstract
This research was conducted to produce flour maggot with quality and good quality through different steaming as well as fish feed as an alternative. This research is both experimental methods RAL which consists of 4 treatments and five replicates. The main parameters are observed, namely protein content and fat. Analysis of data processed by using ANOVA and Duncan Test Double. The result of the research shows that the initial duration of the different influences there is a maggot real (p < 0.05) against fat and protein content in flour maggot. Based on the results of Multiple Distance Test Duncan there is a significant difference between the treatment P3 with P0, P1 and P2 on the protein content and the leak on flour maggot. The initial length of time difference on the influence on the quality of flour maggot maggot is protein content and fat. the length of time the best steamed in this study is 25 minutes with the highest protein values i.e. 38.14% and the highest fat content i.e. 15.94%.
Keywords: maggot, steaming time, rude fat, rude protein.
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This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
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