Using Eri Silkworm Pupae as a Protein Substitute in Hard Tofu Product

Abstract This study determined the optimal conditions for extracting protein from Eri silkworm pupae to produce hard tofu using the Just About Right (JAR) scale. The physical quality, nutrition, microorganisms contained, and consumer acceptance of the hard tofu were examined, with results showing that The JAR of the product from the basic formula in firmness, softness, cohesiveness, and springiness required improvement. Three types of coagulants as calcium sulphate, magnesium sulphate, and vinegar were tested at 70, 80, and 90 °C sedimentation temperatures using a completely random factorial method with 9 experimental designs. The optimal conditions were selected by considering physical properties such as colour and texture using Texture Profile Analysis (TPA), chemical properties such as moisture content, internal structure using scanning electron microscopy, and consumer preference. The results indicated the appropriate coagulant to be magnesium sulphate at 80 °C and the properties of Hard tofu made from Eri silkworm pupae protein had a dense protein internal network structure with small pores, a nutritional value of 136.78 kilocalories, saturated fat 4.92 g, protein 15.42 g, dietary fibre 2.43 g, and vitamin B2 0.33 mg. The microbial quality was within the standard criteria, and the overall consumer liking value was moderately like level, with 94% of consumers stating that they would buy the product.