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

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Culturally, acceptability level of mulberry pupae in the eastern part of India reaches ± 24.6% among the age group 21-30 years. There are many reasons it’s because traditionally been accepted (83.4%), the taste acceptable (70.3%), increase the variety of diet (55.0%) and 43.9% for reasons of availability. Although not commonly eaten, any food from locally pupae can be used as a replacement material that has culturally acceptable and high nutritive value and can be used as a potential alternative food for malnourished people ^[4].

By using a simple processing technique, pupae of Bombyx sp. was extracted and processed into a yellowish fine flour as known Pury (Powder of Pupae Mulberry). It’s used as a nutritious basic food source for food and feed which has economic value and eco-friendly. The process of making pury flour followed six steps (e.g. Figure 1) ^[5].

Pury flour has a potential source of nutrients and physically safe. It is qualified to water level is around 10.4% which is lower than wheat flour (12.0%) ^[6]. Under these conditions, production of pury can be met the physical qualify safe in terms of moisture content so that the physical, chemical and microbiological damage can be prevented. Meaning that the shelf life of pury becomes longer ^[5]. Analysis of Pury flour conducted in accredited laboratories to determine the safety and nutrient composition Pury. The methods used include: Bomb Calorimetry, Gravimetry, Titrimetry, Spectrophotometry, Microbiology, and AAS (Table 1 and Table 2).

Table 1. Test Microbial of Pury Flour

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Table 2. The Composition of Nutrients in 100 grams of Pury Flour

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Utilization of Pury flour for complementary food have been done, in the form of porridge. It has advantages in protein, fats (linoleic and linolenic), vitamins and minerals ^[7]. Animal assays used Sprague-Dawley feed by pury-based ratio 9 g/day for 30 days showed no anatomical abnormalities were identified in internal organs such as liver, kidney, lung, heart, spleen and brain. The results of the study showed a mean weight gain of rats fed Pury-based has doubled as compared to the average weight gain of rats fed a commercial formula. A previous intervention program used Pury as complementary food for infant feeding for 3 months in infants underweight aged 6-9 month in Teluknaga, Tangerang, Indonesia showed that a positive increments exist on nutritional status determined by Z-score (Weight for Height) among infants ^[8]. Therefore, the aims of our study were to observe utilization by-product of pupae silkworm and it’s effects on nutritive value and organoleptic quality of traditional snack foods.

2. Methods

The study was conducted in October to December, 2010, at Nutrition Department Health polytechnic MOH Jakarta II. Experimental research design was randomized block design (RBD) ^[9].

Samples are 4 kinds of snacks-based pury products i.e. Likury, Sempry, Makary and Krupy with 3 times replication of each product. Total sample = t x r formula = 4 x 3 replicates = 12 sample units. P1 is likury with 3 replications with code: 471, 847 and 498; P2 is sempry with 3 replications with code: 581, 460 and 375; P3 is Makary with 3 replications with code: 642, 788 and 137; P4 is krupy with 3 replications with code: 154, 560, and 900.

Number of panellists is 30 people with the inclusion criteria: age 20-40 years, trained/semi-trained as a panellist, willing to be a panellist, not in a state of satiety or hunger, is not involved in the manufacture of the sample, not colour blind, and nonsmokers. Selection of panellists conducted randomly by considering the proportion between male and female panellists. Each panellist was given 4 types of snacks-based pury with 3 times replication for each product. Furthermore, each panellist conducted organoleptic test (gives score) in terms of or colour, aroma, flavour and texture as well as acceptance or general preferences of products and noted on the form sheet available (e.g. Figure 2).. To examine the effect of adding pury flour on products produced, performed Friedman test ^[10], with the formula:

Note:

X² = value of Friedman test;

n = number of panellists;

k = number of treatments

Rj² = number squared value of all treatment

There is an effect of additional pury flour on product quality, when the count value of X² is greater than the value of X² table.

Figure 2. The scheme of analysis (organoleptic, acceptance tests and the nutrients)

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3. Result

There are 4 kinds of snacks-based Pury were developed in this study i.e. Likury, Sempry, Makary, and Krupy (e.g. Figure 3). And the content of each product showed in Table 3.

Figure 3. Four snacks-based Pury

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Table 3. Energy and Macro-Nutrient Content of Snack-Based Pury

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Table 4 shown the results of organoleptic tests in terms of colour, aroma, taste and texture of snack products, while Table 5 shown result of the panellist’s acceptability assessment of the product quality.

Table 4. The Results of Organoleptic Test of The Product Quality

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Table 5. A frequency distribution of the panellist’s acceptability level of product quality (colour, aroma, flavour and texture)

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Acceptance level of panellist to product quality (colour, aroma, flavour and crunchy) of each product (likury, sempry, makary and krupy) and A general rankings based on panellist assessment of product (e.g. Figure 4).

Figure 4. Graphic of products ranking based on panellist’ assessment

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