PENGARUH FERMENTASI SUBSTRAT PADAT MENGGUNAKAN LACTOBACILLUS PLANTARUM TERHADAP KANDUNGAN GLISIN PADA LARVA LALAT TENTARA HITAM (HERMETIA ILLUCENS L.)

• Main Author: Safira, Hana
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/76082
• Institution: Institut Teknologi Bandung

<p align="justify">Black soldier fly larvae are insects that have the potential to be used as a new source for the production of amino acids that are in great demand in industry, such as glycine. Glycine content can be increased by pretreatment of solid-state fermentation using Lactobacillus plantarum. This study aims to determine the effect of fermentation pretreatment on the crude protein content of black soldier fly larvae, protein recovery, degree of hydrolysis, and glycine content of black soldier fly larvae protein extract. In addition, this study also aims to determine the effect of chromatography flow rate on the concentration of fractionated protein. Crude protein content in black soldier fly larvae determined using the Kjedahl method resulted in an increase of protein content in samples with fermentation pretreatment of 3.44%. The protein extract produced using the alkaline extraction method with 0.25 M NaOH solvent at 1:5 (w/v) had a higher protein recovery in the sample without fermentation at 41.60%. The protein extract hydrolyzed using 3% bromelain enzyme for 24 hours resulted in a degree of hydrolysis at 53.19% for the control sample and 51.52% for the sample with fermentation pretreatment. Fractionation of protein hydrolysate using Size-Exclusion Chromatography with three flow rates which are 0.5 mL/min, 1 mL/min, and 1.5 mL/min resulted in the highest protein concentration between 1,447.41 - 1,578.81 mg/mL for the control sample and 873.98 - 1,252.30 mg/mL for the sample with fermentation pretreatment. The glycine content of the fractionation results at a flow rate of 1 mL/min determined using the Ultra High-Performance Liquid Chromatography method resulted in an increase of 2.75 mg/kg fraction in the sample with fermentation pretreatment.