The utilization of sago worm (Rhynchophorus ferrugineus) as a functional food of animal origin

The aim of this article is to introduce the potency of the sago worm (Rhynchophorus ferrugineus) as a functional food and to discuss the sago worm’s benefits in people’s lives. Sago worm is an edible insect larva consumed for generations in various parts of Indonesia and South Asia. It is high in nutrients and can potentially be a functional food source. Food cannot be judged purely based on its macronutrient and micronutrient content. However, the content of other physiologically active components must be analyzed, and their role in health evaluated. Adding functional foods to the diet can contribute to a healthier population. According to the data, sago worm has a high nutritional content, particularly in terms of protein and fat levels, as well as components of other nutritional compounds. As a result, the sago worm has the potential to be a functional food. Several product developments that fortified and substituted with sago worm increased the nutritional value of these products, which were found in processed omelet, biscuits, and papeda. Sago worm also contains antioxidants shown in rats that can repress free radicals. To support the sago worm as a new functional food source, sago worms must be mass-produced, and increased food product innovation is required.