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 are
widespread on higher plants and is a complex group of natural compounds, in which has mass and large molecules Burger et.al., 1998. Many saponins work as an antimicrobial. Meanwhile,
flavonoids act as antimicrobial, antiviral, antioxidant, and antihypertensive, that stimulates the formation of estrogen and treats liver dysfunction Robinson, 1995. In the meantime, tannins
in plants are considered to have a primary function as a repellent plant to eating animals such as insect because it tastes awful. In the meantime, steroids are compounds that have
biological functions that are very important for anti-inflammatory Harborne, 1999, antibacterial or antiviral activity Robinson, 1995.
Tabel 2: Average of amino acids composition of A. dorsata and T. itama bee bread ww
Types of amino acids T. itama placed in
West Sumatera T. itama placed
in Riau A. dorsata Riau
Essensial amino acid
Histidine 0.392
0.39 0.39
Methionine 0.33
0.33 0.33
Valine 0.78
0.78 0.78
Phenylalaanine 0.778
0.78 0.78
I-leucine 0.692
0.69 0.88
Leucine 0.988
0.99 0.99
Lysine 0.96
0.956 0.97
Non essensial amino acid
Aspartic acid 1.366
1.37 1.37
Glutamic acid 1.862
1.87 1.87
Serine 0.752
0.75 0.75
Glycine 0.642
0.64 0.64
Threonine 0.668
0.67 0.67
Arginine 0.802
0.8 0.8
Alanine 0.906
0.908 0.91
Tyrosine 0.432
0.43 -
Sistein 0.69
Table 3: Phytochemical analysis of A. dorsata and T. itama bee bread
Phytochemical parameter
Products A. dorsata
honey T. itama
honey Bee Breadof
A. dorsata
Bee Bread of T.
itama
Alkaloid +
+ +
++ Steroid
+ +
+ +
Flavonoid +
++ +
++ Tanin
+ +
+ +
Saponin -
- +
+
Based on Table 4., T. itama`s bee bread contains saponin, meanwhile there is no saponin in A. dorsata bee bread. In addition, the T. itama bee bread contains flavonoids and alkoloids 2 times
Bogor, 21-22 October 2015
574 higher than A. dorsata. It happens due to T. itama has special behavior to collect more aromatic
resin to cover the cells of bee bread, honey, brood and nest rather than A. dorsata. According to Purnomo et al. 2013, T. itama will coat the entire nest by using wax that contains propolis
to protect their nest from microbe. It means that the wax contains antimicroba ingredients, such as alkaloid, steroid, flavonoid, tanin, and saponin.
3.1.1 Comparison of the composition of A. dorsata and T. itama bee bread with other protein sources
A. dorsata`s and T. itama`s bee bread are placed in the intermediatemiddle category. This phenomenon probably happened because the structure of bee bread formation is coming
from many types of pollen in the tropical forest that have such diversity of types of pollen. Therefore, when the pollen is taken and stored in the hive, it does not only take from one or
two types of good quality pollen pollen which has minimum 18 of crude protein but also come from low quality pollen pollen which has less than 18 of crude protein. As a
consequence, the crude protein value given above is an average of all pollen. However, this results contrast to some of the results in Figure 1 which has the specific pollen plant. This is
presumably because the ecosystem is used for beekeeping in the northern hemisphere Europe are relatively homogeneous and honey bees used as pollinators agents at some
commodities in Figure 1.
Figure 1. Percentage of crude protein of pollen in many plant species Table 4: The content of some types of essential amino acid found in beef, eggs, A. dorsata and
T. itama bee bread
Protein source Isoleusine
Leusine Lysine
Metionin Phenylalamine
Treonin Tryptophane
Valin
Beef 0.93
1.28 1.45
0.42 0.66
0.81 0.20
0.91 Eggs
0.85 1.17
0.93 0.39
0.69 0.67
0.20 0.90
A. dorsata bee bread
0.88 0.99
0.97 0.33
0.78 0.67
na 0.78
T. itama bee bread
0.692 0.98
0.96 0.33
0.778 0.668
na 0.78
5 10
15 20
25 30
35
pollen types Percent crude protein of various pollens
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575 Addtionally, when compared to some types of commercial food products such as beef and
eggs, the amino acids structure are not much different Table 4. It means that the A. dorsata`s and T. itama`s bee bread can actually be used as an alternative of protein for human nutrition.
3.1.2
A. dorsata bee bread as the A. mellifera as supplement pollen substitute Purnomo et. al. 2010 stated that the pollen source available in PFI of A. crassicarpa is only
shrub plants, such as Ageratum conyzoides and Mimosa pudica. This is the main problem for honey bee because they have no sufficient protein sources. A. mellifera farmed in the Acacia plantation
and supplemented by A. dorsata`s bee bread showed that the treatment gave significant effect for A. mellifera colonies Table 6. Conversely, A. mellifera that was unsuplemented with A.
dorsata`s bee bread showed delineation of their healthty level by estimating their crude protein level.
Tabel 5: Analysis of A. mellifera`s worker crude protein
Treatment Crude protein of
A. mellifera worker June
