Analisis Mikrobiologi Tepung Pupa Sutra Eri (Samia cynthia ricini) dengan Metode Penepungan yang Berbeda

Abstract

Budidaya ulat sutra Eri (Samia cynthia ricini) menghasilkan produk bernilai ekonomis berupa kokon dan pupa. Namun, pupa seringkali menjadi produk sampingan dan belum banyak dimanfaatkan. Pupa sutra Eri memiliki potensi pemanfaatan sebagai pangan fungsional berupa tepung pupa melalui beberapa variasi metode penepungan. Penelitian ini bertujuan menganalisis analisis mikrobiologi tepung pupa sutra Eri dengan metode penepungan yang berbeda. Analisis mikrobiologi yang diuji berupa Angka Lempeng Total, Angka Kapang Khamir, dan Staphylococcus aureus yang dianalisis menggunakan analisis deskriptif. Analisis mikroba Angka Lempeng Total dan Angka Kapang Khamir pada keempat metode penepungan tepung pupa sutra Eri telah memenuhi standar SNI 3751:2009 tepung terigu sebagai bahan makanan. Terdapat cemaran Staphylococcus aureus pada sampel dengan metode penepungan (Kuntadi et al. 2018) dan (Kim et al. 2016) dimodifikasi tanpa maizena. Berdasarkan analisis mikrobiologi, formulasi penepungan terbaik terdapat pada sampel tepung pupa sutra Eri dengan metode penepungan (Kuntadi et al. 2018) dan (Kim et al. 2016) dimodifikasi dengan maizena.

The cultivation of Eri silkworms (Samia cynthia ricini) produces economically valuable products in the form of cocoons and pupae. However, pupae often become by products and are not widely utilized. Eri silkworm pupae have the potential to be used as functional food in the form of pupa flour through several variations of flouring methods. This study aims to analyze the microbiological characteristics of Eri silkworm pupa flour using different flouring methods. The microbiological characteristics tested were Total Plate Count, Yeast and Mold Count, and Staphylococcus aureus, which were analyzed using descriptive analysis. The analysis of Total Plate Count and Yeast and Mold Count of microorganisms on the four flouring methods of Eri silkworm pupa flour met the SNI 3751:2009 standard for wheat flour as a food ingredient. There was Staphylococcus aureus contamination in samples with flouring methods (Kuntadi et al. 2018) and (Kim et al. 2016) modified without cornstarch. Based on microbiological analysis, the best flouring formulation was found in Eri silkworm pupa flour samples with flouring methods (Kuntadi et al. 2018) and (Kim et al. 2016) modified with cornstarch.