KUALITAS FISIK WAFER DARI SUBSTITUSI BUNGKIL KEDELAI DENGAN TEPUNG MAGGOT BSF (Hermetia illucens) PADA LEVEL DAN LAMA PENYIMPANAN BERBEDA

Physical Quality of Wafers From Substitution of Soybean Meal With BSF Maggot Flour (Hermetia Illucens) on Different Level and Storage Time

Abstrak

Wafers are a form of animal feed processing product that, in the manufacturing process, undergoes compaction with pressure and heating so that they have the same shape, size, length, and width. Maggots are a source of high animal protein because they contain a protein range of 30–45%. This research aims to determine the physical quality of wafers obtained by substituting soybean meal with BSF maggot flour (Hermetia illucens) at different levels and shelf lives. This research was carried out for 2 months in January–February 2023 at the Nutrition and Feed Technology Laboratory, Faculty of Agriculture and Animal Seience, Sultan Syarif Kasim State Islamic University, Riau. This research used a Completely Randomized Design (CRD) factorial pattern (4x3) with 3 replications. Factor A consists of the maggot flour level, namely, A0 = 0% maggot flour; A1 = 5% maggot flour; A2 = 10% maggot flour; A3 = 15% maggot flour; and factor B consists of storage time, namely B0 = 0 days; B1 = 14 days; and B2 = 28 days. The variables measured in the research were the presence of mold, color, aroma, texture, density, water absorption capacity, and water content. The results of this study showed that there was an interaction (P<0.01) between the level of BSF maggot flour and different storage times on the aroma, texture and density of the wafer. The maggot flour level factor of up to 15% had a very significant effect (P<0.01) on the presence of mold, texture and density of the wafer. The storage time factor of up to 28 days had a very significant effect (P<0.01) on the physical quality of the texture, density and water absorption capacity of the wafer. It was concluded that the addition of 10% maggot flour with a storage period of 28 days resulted in the best physical quality of wafers assessed by aroma with an average of 3.379 (typical of wafers), texture with an average of 3.333 (hard, solid, not slimy) and wafer density with an average of 0.779.