Karakteristik Fisikokimia Tepung Pupa Ulat Sutra Eri (Samia cynthia ricini) dengan Metode Penepungan Berbeda

Abstract

Pupa eri (Samia cynthia ricini) menyumbang 75%-85% dari total bobot kokon, sehingga proses pemintalan serat sutra eri menghasilkan limbah pupa dalam jumlah besar. Pemanfaatan pupa eri sebagai bahan pangan, seperti tepung, memiliki potensi signifikan untuk mengurangi limbah pupa sekaligus meningkatkan nilai tambah produk. Penelitian ini bertujuan menghasilkan tepung pupa eri berkualitas tinggi dengan kandungan nutrisi optimal melalui empat metode penepungan berbeda, yaitu tepung pupa eri tanpa eksoskeleton (P1), tepung pupa eri tanpa eksoskeleton dan penambahan maizena (P2), tepung pupa eri dengan penghilangan lemak (P3), dan tepung pupa eri dengan penghilangan lemak dan penambahan maizena (P4). Adapun, pada penelitian ini dilakukan analisis fisikokimia yang meliputi rendemen, aroma, bentuk, kehalusan, pH, kelarutan, water absortion capacity (wac), warna, kadar air, abu, protein, lemak, karbohidrat, dan serat. Data pada penelitian ini dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa tepung pupa eri tanpa eksoskeleton dengan penambahan maizena (P4) memiliki rendemen tertinggi (19,79%) serta nilai fisikokimia terbaik, termasuk kandungan protein (76,67%), kehalusan, dan kelarutan.

Eri pupae (Samia cynthia ricini) account for 75%-85% of the total weight of cocoons, resulting in large amounts of pupae waste during the eri silk fiber spinning process. Utilizing eri pupae as food ingredients, such as flour, holds significant potential to reduce pupae waste while simultaneously increasing the added value of the product. This study aims to produce high-quality eri pupae flour with optimal nutritional content through four different flouring methods, namely eri pupae flour without exoskeleton (P1), eri pupae flour without exoskeleton and added cornstarch (P2), eri pupae flour with fat removal (P3), and eri pupae flour with fat removal and added cornstarch (P4). In this study, physicochemical analyses were conducted on parameters such as yield, aroma, texture, fineness, pH, solubility, water absorption capacity (WAC), color, moisture content, ash, protein, fat, carbohydrates, and fiber. The data in this study were analyzed descriptively. The results showed that eri pupae flour without exoskeleton and added cornstarch (P4) had the highest yield (19.79%) and the best physicochemical properties, including protein content (76.67%), fineness, and solubility.