Maggot nutrition content in various growing media (vegetable, fruit, and food processing industry): fish flour substitution

Vegetable, fruit, and food processing industrial waste has a low nutritional content. The quality of the content is improved by it through fermentation. study was conducted experimentally using completely randomized design (CRD) factorial pattern. There were two factors (3 x 3), namely Factor I various maggot growing media (D1 = mustard greens, cabbage, cauliflower leaves, D2 banana, pineapple, papaya, D3 coconut dregs, tofu cassava ) II fermentation time (L1 2 days, L2 4 days L3 6 days), with three replications. parameters this consisted in form water content, dry matter, crude protein, fiber, fat, ash. results showed that maggot-growing had significant effect (P<0.05) on ash very (P<0.01) protein. No (P>0.05) found moisture fat. duration protein fat but no fiber. an interaction between types maggot. Still, there