Effect of Drying Temperature on Oil Recovery and Protein Concentration of Rhynchophorus bilineatus as a Sustainable Local Food Resource
(Pengaruh Suhu Pengeringan terhadap Perolehan Minyak dan Konsentrasi Protein Rhynchophorus bilineatus sebagai Sumber Pangan Lokal Berkelanjutan)
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Sabrianah Badaruddin
Universitas Pattimura, Jl. Ir. M. Putuhena, Poka, Ambon 97233, Maluku, Indonesia
Alif Nur Laili Rachmah
Universitas Pattimura, Jl. Ir. M. Putuhena, Poka, Ambon 97233, Maluku, Indonesia
Tamaratritania Citta Trisnantari
Universitas Pattimura, Jl. Ir. M. Putuhena, Poka, Ambon 97233, Maluku, Indonesia
Geraldi Rahanra
Universitas Pattimura, Jl. Ir. M. Putuhena, Poka, Ambon 97233, Maluku, Indonesia
Muhammad Ikhsan Taipabu
Universitas Pattimura, Jl. Ir. M. Putuhena, Poka, Ambon 97233, Maluku, Indonesia
Nikmans Hattu
Universitas Pattimura, Jl. Ir. M. Putuhena, Poka, Ambon 97233, Maluku, Indonesia
Delpina Nggolaon
Universitas Pattimura, Jl. Ir. M. Putuhena, Poka, Ambon 97233, Maluku, Indonesia
Ervina Rumpakwakra
Universitas Pattimura, Jl. Ir. M. Putuhena, Poka, Ambon 97233, Maluku, Indonesia
Gede Wiratma Jaya
Universitas Pattimura, Jl. Ir. M. Putuhena, Poka, Ambon 97233, Maluku, Indonesia
Farida Diyah Hapsari
Universitas Pattimura, Jl. Ir. M. Putuhena, Poka, Ambon 97233, Maluku, Indonesia
Esther Mutiara Santallum Ekklesia Tibalia
Universitas Pattimura, Jl. Ir. M. Putuhena, Poka, Ambon 97233, Maluku, Indonesia
Vanesya de Fretes
Universitas Pattimura, Jl. Ir. M. Putuhena, Poka, Ambon 97233, Maluku, Indonesia
DOI: https://doi.org/10.19184/bst.v14i3.60049
ABSTRACT
The utilization of local biological resources such as sago grub (Rhynchophorus bilineatus) has attracted attention as an alternative source of oil and protein. However, its high moisture content requires appropriate drying treatment to improve processing efficiency. This study evaluated the effect of drying temperature as a thermal pretreatment on moisture reduction, solvent-free mechanical oil recovery, and protein concentration of press cake from Rhynchophorus bilineatus. Fresh sago grubs were dried at 80°C and 105°C for 18 hours, followed by oil extraction using a solvent-free mechanical press. Moisture content, oil yield, and protein concentration of the samples were analyzed, and statistical analysis was performed using One-Way Analysis of Variance (ANOVA). The results showed that drying temperature significantly affected the measured parameters (p < 0.0001). Drying at 80°C resulted in a higher oil yield (39.36%) compared with 105°C (26.14%). The protein concentration of the press cake from the 80°C treatment reached 39.60%, slightly higher than that from the 105°C treatment (38.30%). These findings indicate that drying temperature influences the processing characteristics of sago grubs, with 80°C providing higher oil yield and protein concentration among the evaluated drying conditions.
Keywords: Drying temperature; mechanical pressing; oil yield; protein concentration; sago grub.
Published
18-09-2026
Issue
Vol. 14 No. 3 2026: BERKALA SAINSTEK
Pages
178-192
License
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