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All Journal Jurnal Teknologi Hasil Pertanian Proceeding Biology Education Conference
Lestari, Dea Saskya Eka Puji
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Materials Science & Nanotechnology Medicine & Pharmacology Public Health

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Karakteristik Snack Bar Substitusi Tepung Garut dan Tepung Kedelai sebagai Alternatif Produk Penderita Autisme Lestari, Dea Saskya Eka Puji; Siswanti, Siswanti; Anandito, Raden Baskara Katri
Jurnal Teknologi Hasil Pertanian Vol 18, No 1 (2025): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v18i1.81289

Abstract

Autism is a brain development disorder that is often found in children. Autism patients experience digestive disorders because the body is unable to digest protein, especially gluten and casein. Behavior improvement can be through Casein Free Gluten Free (CFGF) diet therapy. The CFGF diet is a biometic therapy in the form of regulating nutritional patterns by not consuming foods from cow's milk and wheat. Diet must be considered for autism patients because there are certain dietary restrictions. Snacks are one of the foods that children like. Snacks that are often found are bakery products. An alternative product development could be a snack food formulated in the form of a snack bar. Arrowroot flour has the potential to be used as a snack bar product because of its high digestibility (84.35%). Soybeans act as a binder in snack bars. Yellow sweet potato produces flakes with a sweet and crunchy taste. The research aims to determine the effect of variations in the substitution of arrowroot flour and soybean flour on chemical (moisture content and protein profile), physical (texture and color), and sensory (color, aroma, taste, texture and overall) characteristics as well as the best snack bar formula. The research used a one-factor Completely Randomized Design (CRD) with variations in the substitution of arrowroot flour and soybean flour. Based on the research results, the substitution of arrowroot flour and soybean flour significantly reduced the color of L* and increased the texture of the snack bar. The water content of the snack bar increased with the addition of soybean flour substitution. In terms of sensory characteristics, composite flour substitution significantly affected the panelists' level of preference for color, taste, texture, and overall parameters. The de garmo method calculation obtained the best formula: sample F1 (90% arrowroot flour and 10% soy flour).
Pemberdayaan Masyarakat Desa Tahunan Baru Kabupaten Pacitan melalui Optimalisasi Produk Biofarmaka Susanti, Ari Diana; Mochtar, Achmad Wahyu; Pristiwijayani,, Ana; Taukida,, Arzaq; Lanyazzahra, Athifah; Lestari, Dea Saskya Eka Puji; Timur, Ilyas Pramudya; Naaifah, Mega Isti; Fajriah, Raihana; Meisari, Rizka
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 19, No 1 (2022): Proceeding Biology Education Conference
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The territory of Indonesia consists of various types of graphic conditions with various prosperities that arevery potential to be developed. One of them is the potential of biopharmaceuticals products in Pacitan Regency, precisely in Tahunan Baru Village, Tegalombo District. Packaging and marketing ofbiopharmaceutical products is still a basic problem that will be solved through the Sebelas Maret University's Student Community Program or 'Kuliah Kerja Nyata' (KKN) for the July-August 2022 period.Initial surveys show that packaging has not yet become an important aspect to attract market interest. Crucial information related to the product has not been included in the packaging design, such as product identity, expiration date, and composition. From the marketing aspect, product sales are still in the conventional way. To support the optimization of biopharmaceuticals products in terms of packaging and marketing, the programs are carried out in the form of human resource development, mapping and digitising MSMEs, ginger candy, rebranding, labelling, and digital marketing training. Implementation of activities using face-to-face methods both individually and in groups in the form of socialisation, discussion and demonstration or direct practice.
Co-Authors Anandito, Raden Baskara Katri Ari Diana Susanti, Ari Diana Fajriah, Raihana Lanyazzahra, Athifah Meisari, Rizka Mochtar, Achmad Wahyu Naaifah, Mega Isti Pristiwijayani,, Ana Siswanti Siswanti Taukida,, Arzaq Timur, Ilyas Pramudya