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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian Jurnal Ilmu Ternak Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Pangan dan Agroindustri JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Musamus Journal of Livestock Science Jurnal Teknologi Hasil Peternakan Animal Production
Zakiah Wulandari
Bogor Agricultural University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Veterinary Other

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Journal : Musamus Journal of Livestock Science

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Karakteristik Kimia Biskuit Berbahan Baku Tepung Whey untuk Penderita Autis Fitri M Manihuruk; Zakiah Wulandari
Musamus Journal of Livestock Science Vol 4 No 2 (2021): Musamus Journal of Livestock Science
Publisher : Faculty of Agriculture, Musamus University

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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.
Co-Authors Alfiansyah, Teuku Muhammad Alifiya, Qorina Apriantini, Astari Aryanti, Nova B. N. Polii Cahyo Budiman Cece Sumantri D. R. Pamungkas Dedi Fardiaz Detiara, Azzahra Dewi Kartika Dian Herawati Diantoro, Aris Kusumo Ekajayanti Kining Eni Kusumaningtyas Epi Taufik Fajri, Aulia Irhamni Fitri M Manihuruk H. Hamasyah Harsi D. Kusumaningrum Hermanu Triwidodo Iman Rahayu Hidayati Soesanto Imawan, Salsabila Ma’shum Irma Isnafia Arief Irwan Novianto Jabbar, Andi Batari K. Joko Hermanianto Kelana, Fajar Sidik Abdullah Lucia Cyrilla Eko Nugrohowati Lucia Cyrilla Eko Nugrohowati Maggy Thenawijaya Maulida Nugrahaning Gusti, Zahra Mauludi, Muhammad Rifqi Millaty, Marosimy Monasdir Monasdir Monasdir, Monasdir Muh. Achyar Ardat Muhamad Arifin, Muhamad Murtini, Devi Nancy Dewi Yuliana Niken Ulupi Nur Afni Putra, Panji Khairi Risha Andriani Rizal Syarief Roza Yusfiandayani Rudi Afnan Salsabila Ma’shum Imawan Salundik . Silaban, Yosua Kristianto Siti Aminah Siti Nurjanah Soenarno, M. Sriduresta Soenarno, Moch. Sriduresta Syahrizal Nasution Tiara, Andani Tuti Suryati Tuti Suryati Yudhistira, Mohammad Ariq Zulfatun Ruscitasari