dorsata and T. itama bee bread composition
A. dorsata and T. itama bee bread composition
Laboratory analysis of A. dorsata bee bread showed that percentage of protein reached 13.82 wet weight and 19.96 dry weight, lipid 7.80 dry weight, fiber showed a value of 3.38 dry weight and 44.52 wet weight. All of components in A. dorsata bee bread are placed in the range given by Compos et al., 2008 Table 1. Table 1: Detailed composition of A. dorsatabee bread dried mass Main components Content of dry weight Test Result Range Result min-max Compos et al., 2008 Proteins 19.96 10 – 40 Lipids 7.80 1 – 13 Fibre 3.28 0.3 – 20 Ash Carbohydrate 5.94 25.60 2 – 6 15-33 Based on the amino acid analysis showed that A. dorsata and T. itama have 15 amino acids in which 7 of them are included in the group of essential amino acids histidine, methionine, valine, phenylalanine, isoleucine, leucine, and lysine Table 2. Bee bread is built when pollen taken by the honey bee was stored in the combcells. When it mixed with honey, pollen will run into a lactic acid fermentation process in order to produce the material called bee bread. Because of fermentation by lactid bacteria, bee bread of A. dorsata contains high levels of vitamin E and K. As a result, it will enrich the composition of bee bread as the primary source of protein for honeybee colonies. On the other hand, vitamins and minerals that available on bee bread are also used by the bees to produce Bogor, 21-22 October 2015 573 enzymes, pheromones, venom, and a variety of catalysts which aid in biochemical reactions involved in metabolism. Moreover, based on the phytochemical analysis showed that of the five chemical parameters of A. dorsata`s and T. itama`s bee bread were identified, i.e alkaloids, steroids, flavonoids, tannins, and saponins Table 3. Saponin is a compound in the form of glycosides in which areParts
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