Publikasi Dosen

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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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:
pupaesnacks based purynutritive valueorganoleptic

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

001 Tri p

Penerbit

: pubs.scienpub.com., 2014

Deskripsi Fisik

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Bahasa

English

ISBN/ISSN

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Klasifikasi

001

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

Issue 9, Volume 2

Subjek

pupae
snacks based pury
nutritive value
organoleptic

Info Detail Spesifik

Jurnal nasional terakreditasi;Journal of Food and Nutrition Research. 2014, 2(9), 582-586;ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr;DOI: 10.12691/jfnr-2-9-9

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