Abstract:
Pury is a yellowish flour made from the silkworm pupae which is a sericulture by–product. It has a well–balanced
amount of nutrients including PUFA (Polyunsaturated Fatty Acid), safe and does not cause allergies. The aim of
the study is to find out the benefit of snack–based pury consumption in maintaining lipid profile on 30 elderly who
living in nursing home. Design research is a pre–experimental with the model of "one group pre–test post–test".
An intervention conducted over 2 mo by giving snack for 6 d in a week. Methods and material used elderly given
daily snacks containing 10 % to 20 % of pury, 50 Cal energy and 6 g protein for 2 mo. Statistical analysis used t–
dependent paired test. The result shows the average compliance is 98.8 % of snack consumption, and the
proportion of elderly with normal blood lipid level increases. Analysis t test shows significant changes after the
intervention of 2 mo in total cholesterol levels (t = 3.951 and p = 0.000), Low Density Lipoprotein (LDL)
cholesterol (t = 2.697 and p = 0.012) and High Density Lipoprotein (HDL) cholesterol (t = 2.224 and p = 0.034),
but not significant levels of triglycerides (t = – 0.698 and p = 0.491). Conclusion of this study, Snack–based pury
can be used as an alternative snack for the elderly in a nursing homes or those who live in the central areas of silk
yarn industry to achieve normal blood lipid profile.
Keywords: Blood lipid, nursing home, polyunsaturated fatty acid.