Formulation of winged bean seeds as pollen substitute for outgrowth of honey bees (Apis mellifera L)

Abstract

The availability of pollen in plants depends on the season. The rainy season becomes a limiting factor for honeybees to obtain a source of pollen because there are not many flowering plants this season. This causes the development of honey bee colonies to be inhibited, as pollen is the only source of protein for the naturally available bees that can affect the rate of reproduction and the life span of bees. The winged bean contains a high enough protein and amino acids that the bees require, so the winged beans can be used as artificial feed of pollen substitute. Winged bean seeds be processed into three types of processed, namely roasted winged bean seeds (TKS), boiled winged bean seeds (TKR), and fermented winged bean seeds (TKF). Winged bean seeds flour given to bees in pasta form. Based on the observations obtained the results that the consumption of the bee’s liked is roasted winged bean seeds, because it does not a bad odor. The smell is lost due to the roasting process. Protein content of fermented, boiled, and roasted of winged bean seeds was 6.46%; 7.36%; and 15.19%. While the fat content on fermented, boiled, and roasted of winged bean seeds were 8.35%; 8.31%; and 12.07%. This indicates that the most preferred type is roasted winged bean seeds with the highest protein and fat.