Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
Open Access
Journal Browser
Go
Journal of Food and Nutrition Research. 2014, 2(9), 582-586
DOI: 10.12691/jfnr-2-9-9
Open AccessArticle

Pury, a Fine Powder Made From Silkworm Pupae: Utilization and It’s Effects on Nutritive Value and Organoleptic Quality of Traditional Snack Foods

Astuti Trina1, Kusharto Clara M.K2, Muntikah1 and Amrihati Endang Titi1,

1Department of Nutrition, Health Polytechnic Jakarta II, Jakarta, Indonesia

2Department of Community Nutrition Faculty of Human Ecology, Bogor Agricultural University, Bogor, Indonesia

Pub. Date: September 04, 2014

Cite this paper:
Astuti Trina, Kusharto Clara M.K, Muntikah and Amrihati Endang Titi. Pury, a Fine Powder Made From Silkworm Pupae: Utilization and It’s Effects on Nutritive Value and Organoleptic Quality of Traditional Snack Foods. Journal of Food and Nutrition Research. 2014; 2(9):582-586. doi: 10.12691/jfnr-2-9-9

Abstract

PURY is a yellowish fine powder made from the silkworm pupae which is a sericultural by-product. It has a well-balanced amount of nutrients (protein and essential amino acids, fats included polyunsaturated fatty acid (PUFA), carbohydrate, vitamins and minerals). The purpose of the study was to utilize and determine the effect of the addition of Pury powder on nutritive value and organoleptic quality of traditional snack foods. The study design was used a randomized block design (RBD) with 3 replications. Organoleptic tests were carried out by 30 semi-trained panellists. There are 4 kinds of snacks based Pury developed i.e. Likury, Sempry, Makary, and Krupy. The result of organoleptic tests showed that the majority of the panellists accepts the product with a brownish-yellow colour, less strong aroma, savoury flavour and crunchy. Statistical analysis of Freadman test showed no significant effect exist of the addition of pury flour to a preference level of product, therefore, the snack based pury is expected to be used as an alternative food source of nutrients and later may support food security and eco-friendly programmes.

Keywords:
pupae snacks based pury nutritive value organoleptic

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

Figures

Figure of 4

References:

[1]  Kaomini, M. Pengenalan Kegiatan Persuteraan Alam. Puslitbang Hutan dan Konservasi Alam. Bogor. 2006.
 
[2]  Huang Zi-Ran. 2001. Utilization of non-mulberry sericultural resources in China. Int J. Wild Silkmonth & Silk 6, 91-93.
 
[3]  Mishra, Neelima., N.C.Hazarika, K. Narain, J.Mahanta. Nutritive Value and Cultural Acceptability of Pupae of Mulberry and Non-mulberry Silkworms in Northeast of India. Jurnal Gizi dan Pangan, Juli 2006 1 (1): 64-65. IPB, Bogor.
 
[4]  Singhal, B.K., Anil Dhar, Aradhana Sharma, SMH Qadri and MM Ahsan. 2001. Sericultural by-products for various valuable commercial products as emerging bio science industry. Sericologia 41 (3) 369-391.
 
[5]  Astuti T. and Clara M. Kusharto. “Using Pury fine powder as an alternative nutritious food”. Jurnal Gizi dan pangan, Maret 2009 4 (1): 29-32. IPB, Bogor.
 
[6]  Winarno FG. Food and Nutrition Chemistry. PT Gramedia Pustaka Utama. Jakarta. 2004.
 
[7]  Astuti T., Clara M. Kusharto, Hardinsyah, Agus Firmansyah. “Pengembangan MPASI berbasis Pupae-Mulberry (Pury)”. Indonesia Nutrition Journal. March 2009 32 (1): 22-29.
 
[8]  Astuti T. Complementary food development based on pupae-mulberry (Pury): Efficacy on the response to growth and motor development among undernourished infants in Teluknaga, Tangerang-Indonesia. Unpublished Dissertation, Bogor Agricultural University. 2009.
 
[9]  Gatchalian, Miflra Minoza. 1989. Assessment and Development. CHE, University of the Philippines Diliman, Philippines.
 
[10]  Siegel, Sidney. 1997. Statistic non-parametric for social science. Jakarta: PT Gramedia Pustaka Utama.