The Effect of Adding Black Soldier Fly (BSF) Larvae (Hermetia illucens L.) Flour on the Characteristics of Tortilla Chips

Abstract

This research aimed to determine the effect of Black Soldier Fly (BSF) larvae flour added on the characteristic of tortilla chips. The study was designed using an experimental method which is Completely Randomized Design (CRD) with treatment of adding larvae BSF flour (0%, 5%, 10%, 15%, and 20%) that was repeated 3 times to obtained 15 experimental units. The data obtained were analyzed by means of variance and if the treatment had a significant effect, then proceed with the Tukey test except for total plate count analyzed using descriptive test. The Observed variable were moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber, total plate count (TPC) and sensory evaluation such as color, texture, flavour, taste and overall acceptance with hedonic test and color also texture with scoring test also using effective index to obtained the best treatment. The results showed that adding 20% BSF larvae flour is the best treatment to get the best characteristic of tortilla chips BSF larvae with moisture content 1,84±0,19%, ash content 8,35±0,08%, protein content 19,45±0,42%, fat content 22,56±0,57%, carbohydrate content 47,80±0,94%, crude fiber 5,34±0,20%, total plate count (TPC) 2,9x103 and sensory evaluation of hedonic color (3.0) and texture (3.5) with criteria neutral, and taste (4.0), aroma (3.8), and overall acceptance (4.1) with the criteria of liking and the color scoring test (1.4) with the criteria of very brown and the scoring test texture (3,2) with the usual criteria.