Nutritional Value and Fatty Acids Content of Fried Grasshopper (Valanga nigriconis), an Indigenous Edible Insect from Gunung Kidul Yogyakarta.
Sessy Paramita Lirizka(a*), Faisal Anwar(a), Eny palupi(a)

a) Community Nutrition Department, Faculty of Human Ecology, IPB University. Jl. Raya Dramaga. Kampus IPB Dramaga Bogor 16680 West Java, Indonesia

Abstract

Approximately 1,900 insect species are eaten worldwide both in developed and developing countries. Edible insects always been a part of human diets, but in some societies there is a degree of distaste for their consumption. One of edible insects in Indonesia eaten by Yogyakarta people is “belalang kayu” or grasshopper Valanga nigricornis. Chemical parameters observed by proximate analysis and Gas Chromatography for fatty acids. Fried grasshopper contains 5.92% w//w water, 37 fat, 44.8 protein, 4.51 ash, 7.06 (% w/w wb) of moisture, fat, protein, ash and carbohydrate, respectively. The mineral content of fried grasshopper 31.89, 2.79, 3.68 mg/100 g of calcium, zinc, and iron, respectively. Fried grasshopper contains 60.29% total fatty acids and 0.78% (%w/w wb) omega-3 fatty acids.

Keywords: edible insect, fatty acids, grasshopper, proximate analysis, Valanga nigricornis

Topic: Chemistry