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All Journal Jurnal Ilmu Gizi dan Dietetik
Maherarti, Alexandra Regna Rosari Angger
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Agriculture, Biological Sciences & Forestry Health Professions Medicine & Pharmacology Public Health

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Pengembangan Biskuit dengan Penambahan Biji Rami Sebagai Finger Food Bagi Baduta dengan Defisiensi Omega-3: Development of Biscuits with the Addition of Flax Seeds as Finger Food for Toddlers with Omega-3 Deficiency Ekayanti, Ikeu; Maherarti, Alexandra Regna Rosari Angger
Jurnal Ilmu Gizi dan Dietetik Vol 3 No 3 (2024)
Publisher : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2024.3.3.164-174

Abstract

Penelitian ini bertujuan mengembangkan produk biskuit dengan penambahan biji rami sebagai finger food bagi baduta dengan defisiensi Omega-3 Penelitian berupa experimental study dengan rancangan acak lengkap terdiri dari tiga formula dengan perbandingan shortening: biji rami giling F0 (100%:0%), F1 (93%:7%), serta F2 (87%:13%). Prosedur penelitian uji organoleptik, analisis proksimat, serta analisis profil asam lemak dilakukan untuk menentukan formula terpilih dengan hasil F1. Biskuit formula terpilih mengandung kadar air 3,17%, kadar abu 1,36%, lemak 31,17%, protein 5,13%, karbohidrat 59,14%, omega-3 0,64 g/100 g biskuit, serta omega-6 23,64 g/100 g biskuit. Satu takaran saji biskuit setara 2 keping (37,6 g) memberikan kontribusi energi 15% (203 kkal) terhadap Angka Kecukupan Energi (AKE) anak usia 1-3 tahun.
Development of Chicken Fettuccine with Pesto Sauce Using Rice Bran Flour Substitution as a Specially Processed Food for Weight Control Diets Maherarti, Alexandra Regna Rosari Angger; Palupi, Eny; Ekayanti, Ikeu; Maharani, Aqila; Yusriyani, Atikah; Dwiyani, Chelline Nandya
Jurnal Ilmu Gizi dan Dietetik Vol 5 No 3 (2026)
Publisher : Fakultas Kedokteran Dan Gizi, IPB University dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2026.5.3.695-702

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.
Co-Authors Dwiyani, Chelline Nandya Eny Palupi Ikeu Ekayanti Maharani, Aqila Yusriyani, Atikah