Tepung Pupa-Mulberry (Pury) Sebagai Bahan Pangan Alternatif Kaya Gizi

Abstract

<p class="MsoNormal" style="margin: 0cm 13.05pt 6pt 17.85pt; text-align: justify; text-indent: 26.95pt;"><span style="font-size: 10pt;">Silkworm pupae is immature stage of moth</span><span style="font-size: 10pt;" lang="en-us" xml:lang="en-us">.</span><span style="font-size: 10pt;"> </span><span style="font-size: 10pt;" lang="en-us" xml:lang="en-us">I</span><span style="font-size: 10pt;">t is inner part of the silkworm cocoon shell which usually disposed from yarn silk production, </span><span style="font-size: 10pt;" lang="en-us" xml:lang="en-us">and </span><span style="font-size: 10pt;">now</span><span style="font-size: 10pt;" lang="en-us" xml:lang="en-us"> has</span><span style="font-size: 10pt;"> become a valuable ingredient of human food in many countries, however it is not common yet in Indonesia. The purpose of study is to develop a weaning food as nutritious basic formula of complementary food from pupae waste. </span><span style="font-size: 10pt;" lang="en-us" xml:lang="en-us">A</span><span style="font-size: 10pt;"> silkworm pupae was a major constituents used as materials. There are sixth steps to get PURY properly: select a fresh, fine and clean pupae, steamed well about 10 seconds, grinded and sifted it to get liquid, added 10% maize powder, dried in oven at 60ºC for 6 hours, and refine on blender. </span><span style="font-size: 10pt;" lang="en-us" xml:lang="en-us">A</span><span style="font-size: 10pt;"> fine powder, so called “PURY”, has a well balanced amount of moisture, protein, fat included PUFA, carbohydrate, amino acids, vitamins and minerals. Through a simple processing, the dry product of fine PURY powder can be obtained and used as a basic formula of complementary food and snacks and has made great contribution to reduce pupae waste. Research is continued to scale up producing PURY based product for more food-technological uses in order to reduce prevalence of malnutrition in Indonesia.</span></p>

The acceptance of panelists for processed carp nuggets

“…According to Kartika et al [14], the term "odor" or "aroma" refers to something that may be detected via the sense of smell. Odorous chemicals must have the ability to evaporate as well as be slightly soluble in both water and fat to produce scents.…”

Physicochemical properties of Eri pupae flakes and their antibacterial activity against Salmonella sp., Escherichia coli and Staphylococcus aureus

“…If the fat content of the ingredients is high, fat oxidation will accelerate rancidity (Ketaren, 2005). Breadfruit flour has a fat content of 0.85%, soy flour has a fat content of 19.3%, corn flour has a fat content of 0.57%, wheat flour has a fat content of 1.51% (Huang et al, 2019) and Bombyx mori pupae flour has a fat content of 28.70% (Astuti and Kusharto, 2009).…”

“…Breadfruit flour has a protein content of 3.42%, soy flour has a protein content of 42.84%, corn flour has a protein content of 0.21% and wheat flour has a protein content of 12.74% (Huang et al, 2019). Bombyx mori pupae flour has a protein content of 37.32% (Astuti and Kusharto, 2009).…”

Okara Yogurt Formulation as Functional Food to Prevent Stunting

“…Tofu dregs have a lot of water content that is high enough to cause the waste cannot be stored for too long, while tofu dregs are only recognized by the public for animal feed. By knowing that the content of tofu pulp is still high in nutrients, utilization as a functional food ingredient needs to be done by processing it into tofu pulp flour (Putri et al, 2022). So that okara flour can be developed into a health drink in the form of okara yogurt as one of the health drinks intended to meet nutritional needs.…”