EFFECT OF SOLID STATE FERMENTATION USING LACTOBACILLUS LACTIS ON PROTEIN CONTENT AND AMINO ACID COMPOSITION IN BLACK SOLDIER FLY LARVAE (HERMETIA ILLUCENS L.)

• Main Author: Adiba Syahada, Mohammad
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/83973
• Institution: Institut Teknologi Bandung

Black soldier fly (BSF) (Hermetia illucens L.) is one of the insects that has been studied for its ability to convert organic waste. The protein content in black soldier fly larvae (BSFL) can be increased through the initial treatment of solid-state fermentation (SSF) using Lactobacillus lactis. This study aims to determine the effect of fermentation on crude protein content in larvae, protein recovery, degree of hydrolysis (DH), glycine content and amino acid composition in protein hydrolysate of the larvae, as well as the effect of chromatographic flow rate on fractionated protein concentration. The crude protein content of BSFL with the initial treatment of fermentation increased by 0.99% compared to the control sample (P > 0.05), with a crude protein content of 33.23%. The largest protein recovery from the extraction using 0.25 M NaOH was obtained in the control sample with a value of 41.68% (P < 0.05). The largest DH from the hydrolysis of protein extracts with 3% bromelain enzyme of 53.19% (P > 0.05) was also obtained in the control sample. The results of protein hydrolysate fractionation using Size-Exclusion Chromatography (SEC) with three variations in flow rate (0.5; 1; 1.5 mL/min) shows the highest protein concentrations of 1,080-1,463 mg/mL in the control sample and 1,240-1,331 mg/mL in the fermented sample (P < 0.05). The composition of amino acid detected by the Ultra High-Performance Liquid Chromatography (UPLC) method in the fermentation sample fraction was L-alanine of 84.63 mg/kg fraction, glycine of 274.77 mg/kg fraction, and L-methionine of 1.21 mg/kg fraction (P < 0.05).