Proximate Analysis of Maggot Flour Fermentation Results Using Aspergillus niger and Trichodema viride

Abstract

The purpose of this study was to determine the nutritional properties of maggot flour fermented microbiologically using Aspergillus niger and Trichoderma viride fungi at different dosage, especially on increasing protein, decreasing fat and fiber. The maggot used is derived from culture in a mass on the oil palm cake media for 7-10 days, the maggot harvest is dried and then ground and sieved. As a fermentor material, A. niger is inoculated on PDA (Potato Dextrose Agar) media added with yeast extract 0.3% with a sloping agar method, for propagation using rice as a medium, while for T.viride using PCA (Plate Count Agar) media. Then taken as much as 15% and 20% for the fermentation process of maggot flour. Based on the results of proximate analysis, produced 43.27% crude protein, crude fat to 6.66% and crude fiber 14.11% in A.niger fungi, while T. viride results in protein content of 39.19%, the reduction in fat content is relatively small at 24.21%, the value of fiber content becomes lower that is 11.75. The highest percentage reduction in fat content in A. niger, and crude fiber in T.viride. The difference in dosage does not affect the results of proximate analysis of both A.niger and T.viride.