Pengembangan Fetucini Ayam Saus Pesto dengan Subtitusi Tepung Bekatul sebagai Pangan Olahan Diet Khusus Kontrol Berat Badan

Abstract

Rice bran is a by-product of rice milling that is rich in protein, dietary fiber, fat, and minerals, and has the potential to be utilized as a functional food ingredient for weight-control diets. This study aimed to develop chicken fettuccine with pesto sauce using rice bran flour substitution as a specialized processed food for weight control. Two levels of rice bran flour substitution, 30% (F1) and 60% (F2), were used to replace wheat flour, with the formulation without substitution serving as the control (F0). Organoleptic evaluation was conducted by 31 semi-trained panelists who evaluated all formulations using the same sensory parameters, while proximate analysis was performed to determine the nutritional characteristics of the product. Organoleptic data were analyzed using one-way Analysis of Variance (ANOVA), followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level, while proximate data were analyzed using an independent samples t-test. The results showed that the formulation with 30% rice bran flour substitution (F1) had better organoleptic acceptance than the other formulations. Formula F1 had higher ash, protein, and fat contents and lower carbohydrate content than the control formula. One serving of chicken fettuccine with pesto sauce F1 contained 267 kcal of energy, 28.7 g of protein, 6.3 g of fat, 39.1 g of carbohydrates, and an estimated 5 g of dietary fiber. The energy and macronutrient contents met the requirements of PerBPOM No. 24 of 2020 for specialized processed foods for weight control. These findings indicate that 30% rice bran flour substitution can be applied in the development of fettuccine as a specialized processed food that meets nutritional requirements for weight control. However, the effectiveness of the product in supporting weight management could not be determined based on this study and requires further intervention studies.