<![CDATA[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.]]>
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