Product Development and Consumers Acceptance of “one bite” Valanga nigricornis Pempek as High Protein Food Suplementation
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

This research aimed to elevate the value and consumers acceptance of product development of a tasty insect- derived protein product from local indigenous edible insects : “one bite” Valanga nigricornis grasshopper pempek, an Indonesian traditional food. Grasshopper pempek made into small size one bite and was performed in three formulas, from sensory evaluation of three formulas generally showed no significance different (p>0.05), rating test using scale from 1 to 9 (extremely like). From consumers acceptability test, about 83% consumers interested and want to consume “one bite” grasshopper pempek. As many as 93% of consumers choose grasshopper pempek instead of fried grasshopper, one of edible insects-food product in Indonesia. Chemical parameters of pempek observed by proxymat analysis and Gas Chromatography. Valanga nigricornis grasshopper pempek promising nutritious food product high in protein and fatty acids as well as fried grasshopper but grasshopper pempek has higher consumers acceptability. Valanga nigricornis grasshopper may consider as high protein food supplementation to combat protein deficiency in Indonesia.

Keywords: consumers acceptance, edible insect , grasshopper, pempek, Valanga nigricornis

Topic: Chemistry