PIE BUAH BEBAS GLUTEN BEBAS KASEIN (FGFG) SEBAGAI ALTERNATIF MAKANAN TAMBAHAN ANAK AUTIS

Yulita, Megawati and Elza, Ismail and Nugraheni, Tri Lestari (2018) PIE BUAH BEBAS GLUTEN BEBAS KASEIN (FGFG) SEBAGAI ALTERNATIF MAKANAN TAMBAHAN ANAK AUTIS. ["eprint_fieldopt_thesis_type_skripsi" not defined] thesis, POLTEKKES KEMENKES YOGYAKARTA.

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Abstract

PIE BUAH BEBAS GLUTEN BEBAS KASEIN (FGFC) SEBAGAI ALTERNATIF MAKANAN TAMBAHAN ANAK AUTIS Yulita Megawati*, Elza Ismail, Nugraheni Tri Lestari Jurusan Gizi Poltekkes Kemenkes Yogyakarta, Jl. Tatabumi No. 3 Banyuraden, Gamping, Sleman Email : yulitamegawati01@gmail.com ABSTRACT Background : Autism is one pervasif developmental disorders in children. The number of children autis in Indonesia in 2013 as many as 112.000 children and heightened in the year 2015 be 134.000 children. The autism have a problem of an enzyme digestion sulfotransferase cause protein such as gluten and casein absorbed not perfect. Gluten and csein only split until polipepdida that comes out of the walls of the intestines because leak. Gluten and casein absorbed into the bloodstream into gluteo caseomorphin and cause symptoms of autis behavior in children. Gluten and casein is the type of protein most common in find in wheat flour and dairy cattle cannot be given on child autis. hence researchers use flour rice red, farina and soybean milks be pei fruit free gluten and casein or free gluten free casein (FGFC) for children autis. Purpose : Obtained formula prescription pie fruit free gluten free casein (FGFC) for children autis seen of the nature of physical, organoleptik, gluten levels and casein and nutrition content. Method : the kind of research pure by samples were randomly selected simple with 4 treatment, 2 times reverb and each recurrence are 3 unit experiment total are 24 unit experiment. The result : The hypothesis had shown the influence of the variations of the mixed of the flour in the form of rice red and potatoes. Physical properties pie fruit FGFC looked reddish borwn, tasteless sweet savory, flvorful flour red typical rice, and crisp textured. Pie fruit FGFC proven % gluten 0 levels and casein. Based on the level fondness by 50 the panel obtained pie fruit FGFC formula B the most favorite. Nutritional value 3 variant pie fruit FGFC per cereal offered 36 grams containing energy 135,86-145,86 calories, protein 1,49-1,71 grams, fat 6,18-6,25 grams, and carbohydrates 23,41-23,92 grams. Nutritional value protein pie FGFC 1,49-1,71 grams this had not been in accordance with a protein requirements PMT-AS 3,96-5,76 grams. Conclusion : Pie fruit FGFC formula B that favored the panel. Pie fruit FGFC formula B contain energy 145,86 calories, protein 1,71 grams, fat 6,25 grams, and carbohydrates 23,41 grams with the borwn color of, typical scented rice flour, a sweet taste, textured and crisp. Proteins pie fruit FGFC formula B not qualified protein PMT-AS. Pie fruit FGFC proved 0% gluten and casein so that it can be consumed the autis. Keywords : autis, sulfotransferase, gluteo, caseomorphin, pie FGFC fruit

Item Type:	Thesis (["eprint_fieldopt_thesis_type_skripsi" not defined])
Subjects:	R Medicine > R Medicine (General)
Divisions:	Poltekkes Kemenkes Yogyakarta > Jurusan Gizi > Program Studi Sarjana Terapan Gizi dan Dietetika
Depositing User:	d4gizi
Date Deposited:	13 Aug 2018 04:35
Last Modified:	29 Oct 2021 06:25
URI:	http://eprints.poltekkesjogja.ac.id/id/eprint/503

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