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 Titi^1,

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

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

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

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