Analisis Protein Produk Pupae Flakes Terhadap Penambahan Tepung Pupa Ulat Sutra Eri (Samia Cynthia Ricini)

Abstract

Pupa ulat sutera merupakan bagian dari limbah pemintalan benang sutera yang mencapai 86,84% dari total kokon. Selain potensial secara kuantitas, pupa ulat sutera juga potensial karena kandungan gizinya. Pupa ulat sutera sendiri memiliki kandungan gizi yang baik bagi tubuh antara lain protein 54,6±0,56%, lemak 26,20±0,35%, abu 3,80±0,67%, serat kasar 3,45±0,06% dan karbohidrat 3,45±0,06%. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan tepung pupa ulat sutera eri terhadap mutu protein produk pupae flakes. Pengujian dilakukan dengan cara memberi makan tikus dengan 3 sampel pupa serpih dengan konsentrasi penambahan tepung pupa yang berbeda pada 3 sampel (0%, 4%, dan 8%). Hasil penelitian menunjukan bahwa penambahan tepung pupa ulat sutera eri tidak berbeda nyata (P>0,05) terhadap mutu protein produk pupae flakes pada parameter Protein Efficiency Ratio (PER), Biological Value (BV), dan Net Protein Utilization (NPU). Meskipun begitu perbedaan dan besar nilai setiap dari setiap perlakuan membuktikan bahwa penambahan tepung pupa ulat sutera eri pada produk pupae flakes dianggap mampu memenuhi kebutuhan protein dan memliki dampak yang semakin besar seiring dengan kadar penambahan tepung pupa ulat sutera eri.

Silkworm pupae are part of the silk yarn spinning waste which reaches 86.84% of the total cocoons. In addition to potential in quantity, silkworm pupae are also potential because of their nutritional content. The silkworm pupae itself has good nutritional content for the body including protein 54.6±0.56%, fat 26.20±0.35%, ash 3.80±0.67%, crude fiber 3.45± 0.06% and carbohydrates 3.45±0.06%. The purpose of this study was to determine the effect of adding silkworm pupae flour to the protein quality of flakes pupae products. The test was carried out by feeding rats with 3 samples of pupae flakes with different concentrations of added silkworm pupae flour in 3 samples (0%, 4%, and 8%). The results showed that the addition of silkworm pupa flour was not significantly different (P>0.05) on the protein quality of pupae flakes products on the parameters Protein Efficiency Ratio (PER), Biological Value (BV), and Net Protein Utilization (NPU). Even so, the difference and the magnitude of the result of each treatment proved that the addition of silkworm pupae flour to pupae flakes product is considered to be able to meet protein needs and has a greater impact along with the added concentration of silkworm pupae flour.