mellifera worker June RESULT AND DISCUSSION 1

Bogor, 21-22 October 2015 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

July August Using A. dorsata bee bread 32.60 35.20 39.40 Without using Non-A. dorsata bee bread 32.60 28.60 27.20 Remark: statistically significantly different between the mean values compared in the columns P0.05 Healthy honeybee has crude protein level at 40 to 67 Kleinschmidt and Kondos, 1976. In order to have that level, the honeybee must consume a minimum quality of pollen that containing 18 of protein. A. dorsata bee bread used in the treatment contained about 19.96 of protein. It mens that colonies of A. mellifera supplemented by using A. dorsata`s bee bread improved the healthy level of the colonies. Mourizio 1975 stated that pollen is a protein source that is necessary for larva and young honeybees growth and the development of queen bees. Moreover, pollen also contains lipids, vitamins, and minerals which are essential for the honeybees. The utilization of soy flour is common in beekeeping practice as the pollen substitute when the condition is lack of pollen. Araine 2007 stated that utilization of soy flour to the A. cerana colonies increased the average of crude protein of worker bees as 31.20. Even though it has higher protein content 40, it does not give positive effect to increase the level of crude protein of worker honeybee. Compare to the use of A. dorsata bee bread that has only 19.96 protein, it can be inferred that A. dorsata bee bred is more effective than soy flour. In other words, it indicates that undigested protein soy flour is not better than A. dorsata bee bread. In good condition when the crude protein of worker bee is in 40, worker bees have the ability to collect more honey. If the crude protein of worker bee is below 30, the colonies is easily attacked by EBD European Brood Disease, Nosema, and wax moth. On the other hand, honey production of A. mellifera colonies supplemented with A. dorsata bee bread increased 55.79month and decreased 13.60month when it does not supplemented by using A. dorsata`s bee bread Table 6. Table 7 also informs that feeding colonies with bee bread did not directly affected honey production. This is based on observation data in June and July that showed honey produced in the colonies A. mellifera was not significantly different to honeybee colonies that was not supplemented with A. dorsata`s bee bread. Probably this caused by changes in nectar foraging activities. Presumably that in first two month June and July, worker consumed bee bread in order to improve their health status. In August when better health condition was achieved showed by increased of crude Bogor, 21-22 October 2015 576 protein content, there was improvement in nectar raw material for honey production collection activities thus increased total honey produced. Table 6: Productivity of A. melliferathat placed at PFI A. crassicarpa Treatment Honey Production cc June July August Frame of A. dorsatabee bread 590 1572 3090 In Non-A. dorsatabee bread 587 928 566 Remark: statistically significantly different between the mean values compared in the columns P0.05

4. CONCLUSION