Sustainable Meat Analog Formulation from Local Edible Insects: Characterization of Rheological, Textural, and Functional Properties
Asriadi Masnar, Fristi Bellia Annishia, Rizkia Maulida Avylia Putri

State Polytechnic of Creative Media

Abstract

The increasing demand for sustainable protein sources has spurred research into utilizing edible insects as a viable alternative to traditional livestock. This study investigates the potential of sago palm weevil larvae ( Rhynchophorus ferrugineus ), a local edible insect, as a primary ingredient in developing meat analogs. We evaluated the impact of varying ratios of sago palm weevil larvae and kidney beans on the rheological, textural, and functional properties of the resulting meat analogs. Our findings reveal that incorporating sago palm weevil larvae significantly enhances the protein content and nutritional value of the analogs. Sensory evaluations highlight distinct sensory profiles associated with higher proportions of sago palm weevil larvae, while physicochemical analysis demonstrates the influence of ingredient ratios on pH, water-holding capacity, and texture. The study concludes that sago palm weevil larvae offer a promising avenue for creating sustainable, nutritious, and palatable meat alternatives, contributing to a more environmentally conscious and food-secure future.

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Topic: Life Sciences Innovations in Creative Industry Product