Andi Sani Silwanah1

1Program Studi Kesehatan Masyarakat, Sekolah Tinggi Ilmu Kesehatan, Makassar


Background: Sago larvae flour is produced from sago larvae (Rhynchophorus ferruginenus). Sago larvae has elements of nutrients such as fat and animal protein which are difficult to obtain, so it can be an alternative source of food with high fat and protein which is suitable for the infant’s needs. In 2005, UNICEF recommended to complement feeding from local ingredients if conditions allow. With simple technology, sago larvae has prospective as a foodstuff for protein source because its protein is not less than other protein sources such as meat (18.8%), eggs (12.8% ), fish (17.0%), and other sources of protein foodstuffs sold in the market. In addition, sago larvae also has a number of amino acids which is relatively high. 

Objectives: The aim of this research is to know (1) procedures for processing sago larvae into flour as alternative of basic ingredients to make complementary food (2) the nutrients contained in sago larvae flour, (3) food security at the sago larvae flour. This was experimental research with laboratorium analysis.

Methods: This research was conducted in 3 phases namely (1)producing sago larvae flour (2) nutrition test (3) food security test.

Results: The result revealed that sago larvae can be used as flour by oven. However, it needs cornstarch as much as 10% of the total sago larvae as other ingredients. The result of the content of the nutrient test of 100 grams sago larvae flour showed protein (12%), fat (33%), carbohydrates (46.4%), energy (534 kcal), Vitamin A (99.58 mcg), Vitamin E (7.99 mg), calcium (46.5 mg), phosphorus (186.7 mg), and zinc (3.4 mg). Food safety test results using microorganism contamination tests showed that sago larvae flour is safe for consumption.

 Conclusion:  sago larvae flour can be used as complementary food alternative because it contains nutrients that are complete enough to meet the needs of infants aged 6-12 months.

Key word  : sago larvae, complementary food, nutrients, food security

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