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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 Unpublished Dissertation, Bogor Agricultural University. 2009.

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Article

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

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

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


Journal of Food and Nutrition Research. 2014, Vol. 2 No. 9, 582-586
DOI: 10.12691/jfnr-2-9-9
Copyright © 2014 Science and Education Publishing

Cite this paper:
Astuti Trina, Kusharto Clara M.K, Muntikah, 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.

Correspondence to: Amrihati  Endang Titi, Department of Nutrition, Health Polytechnic Jakarta II, Jakarta, Indonesia. Email: kcl_51@yahoo.co.id

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.

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