Karakteristik Kimia Biskuit Berbahan Baku Tepung Whey untuk Penderita Autis
Loading...
Date
2021-10
Journal Title
Journal ISSN
Volume Title
Publisher
Fitri M. Manihuruk1 dan Zakiah Wulandari2
Abstract
People with autism have an allergic reaction to foods containing gluten and casein. Food processing innovation is needed. Whey powder, the by-product of cheese, have a high protein but can be consumed by people with autism safely. The objectives of this research to evaluate organoleptic and chemical characteristics of different whey powder-based biscuits to obtain the best formulation as a special food for people with autism. Biscuit formulations with the different addition of whey powder 5%, 10%, 15%, and 20% was observed organoleptic and chemical characteristics. Casein and gluten protein of the best formulation biscuit was analysed by SDS-PAGE method. The results of this research showed that the addition of whey powder had a significant difference to organoleptic characteristics, the content of ash, protein, and free fatty acid. The SDS-PAGE analysis showed that protein fraction of casein and gluten were not seen significantly with band protein standard on 5% whey powder-based biscuit.
Description
Penderita autis memiliki reaksi alergi terhadap makanan yang mengandung gluten dan kasein sehingga inovasi dalam pengolahan pangan bagi penderita penting dilakukan. Tepung whey, suatu tepung dari hasil ikutan pembuatan keju, mengandung protein tinggi dan aman dikonsumsi bagi penderita autis. Tujuan penelitian ini adalah mengevaluasi karakteristik organoleptik dan kimia biskuit berbahan baku tepung whey yang berbeda sehingga diperoleh formulasi terbaik sebagai makanan khusus bagi penderita autis. Formulasi biskuit dengan perbedaan penambahan tepung whey 5%, 10%, 15%, dan 20% diamati karakteristik organoleptik dan kimia. Protein kasein dan gluten pada formulasi biskuit terbaik dianalisis dengan metode SDS-PAGE. Hasil analisis menunjukkan bahwa penambahan tepung whey berpengaruh terhadap karakteristik organoleptik, kadar abu, kadar protein, dan kadar asam lemak bebas. Analisis SDS-PAGE menunjukkan bahwa fraksi protein kasein dan gluten tidak terlihat nyata sejajar dengan pita standar pada biskuit dengan penambahan tepung whey 5%.
Keywords
Research Subject Categories::F Plant production/Produksi Tanaman