Karakteristik Kimia Biskuit Berbahan Baku Tepung Whey untuk Penderita Autis
Keywords:
autism, biscuit, SDS-PAGE, whey powder
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.
References
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Badan Standar Nasional. (2011). Biskuit (SNI 2973-1992). Jakarta, ID: Badan Standar Nasional.
Chandra, P., Enespa, Singh, R., and Arora, P. K. (2020). Microbial lipases and their industrial applications: a comprehensive review. Microbial Cell Factories, 19(1). https://doi.org/10.1186/S12934-020-01428-8.
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Codex Alimentarius. (1991). Guidelines on Formulated Supplementary Foods for Older Infants and Young Children. CAC/GL 08-1991.
Edwards, W. P. (2007). The Science of Bakery Products. Cambridge, UK: RSC Publishing.
Edwards, R. (2011). Autism Spectrum Disorders: Non-Pharmaceutical Approaches. Madison, US: University of Wisconsin-Madison School of Medicine and Public Health.
Herminiati, A. (2005). Pengembangan biskuit dari campuran dekstrin garut dan tepung pisang untuk terapi gizi tikus penderita autis. Bogor, ID: Tesis Institut Pertanian Bogor.
Jakubauskiene, L., and Juodeikiene, G. (2005). The relationship between protein fractions of wheat gluten and the quality of ring-shaped rolls evaluated by the echolocation method. Food Technology and Biotechnology, 43(3).
Kern, J. K., Grannemann, B. D., Gutman, J., and Trivedi, M. H. (2008). Oral tolerability of cysteine-rich whey protein isolate in autism-a pilot study. JANA, 11(1).
Manley, D. (2000). Milk products and egg as biscuit ingredients. In D. Manley (Eds), Manley’s Technology of Biscuits, Crackers and Cookies. Oxford, UK: Woodhead Publishing.
Miller, G. D., Jarvis, J. K., and McBean, L. D. (2006). Handbook of Dairy Foods and Nutrition (3 ed). New York, NY: CRC Press.
McCandless, J. (2003). Children with Starving Brains (F. Siregar). Jakarta, ID: Gramedia Widiasarana Indonesia. (Original work published 2003).
Miller, G. D., Judith, K. J. and Lois, D. M. (2007). Handbook of Dairy Foods and Nutrition (3 ed). New York, NY: CRC Press.
Parate, V.R., Kawadkar, D. K., and Sonawane, S. S. (2011). Study of whey protein concentrate fortification in cookies variety biscuits. International Journal of Food Engineering, 7(2). https://doi.org/10.2202/1556-3758.1638.
Purwanti, H. S. (2004). Konsep Penerapan ASI Eksklusif. Jakarta, ID: EGC.
Richana, N. (2010). Tepung jagung termodifikasi sebagai pengganti terigu. Warta Penelitian dan Pengembangan Pertanian, 32(6).
Sanchez L. (2001). TCA protein precipitation protocol. APA Style. Reference list: Electronic sources (web publications). Retrieved 06 August 2013, from http://www.its.caltech.edu/~bjorker/Protocols/TCA_ppt_protocol.pdf
Speer, E., and Axel, M. (1998). Milk and Dairy Product Technology (First ed). New York, NY: Routledge.
Steel, R. G. D., and Torrie, J. H. (1991). Prinsip dan prosedur statistika. (B. Sumantri). Jakarta, ID: Gramedia Pusaka Utama. (Original work published 1991).
Tamime, A. Y., Robinson, R. K., and Michel, M. (2007). Microstructure of concentrated and dried milk products. In A. Tamime (Eds), Structure of dairy science. Oxford, UK: Blackwell Publishing.
Treweek, T. (2010). Alpha-casein as a molecular chaperone. In W. Hurley (Eds), Milk protein. London, UK: IntechOpen.
Wasilewska, J., and Klukowski, M. (2015). Gastrointestinal symptoms and autism spectrum disorder: links and risks – a possible new overlap syndrome. Pediatric Health, Medicine and Therapeutics, 6. https://doi.org/10.2147/PHMT.S85717.
Badan Standar Nasional. (2011). Biskuit (SNI 2973-1992). Jakarta, ID: Badan Standar Nasional.
Chandra, P., Enespa, Singh, R., and Arora, P. K. (2020). Microbial lipases and their industrial applications: a comprehensive review. Microbial Cell Factories, 19(1). https://doi.org/10.1186/S12934-020-01428-8.
Cieślińska, A., Kostyra, E., and Savelkoul, H. F. J. (2017). Treating autism spectrum disorder with gluten-free and casein-free diet: the underlying microbiota-gut-brain axis mechanisms. Journal of Clinical Immunology and Immunotherapy, 3(9).
Codex Alimentarius. (1991). Guidelines on Formulated Supplementary Foods for Older Infants and Young Children. CAC/GL 08-1991.
Edwards, W. P. (2007). The Science of Bakery Products. Cambridge, UK: RSC Publishing.
Edwards, R. (2011). Autism Spectrum Disorders: Non-Pharmaceutical Approaches. Madison, US: University of Wisconsin-Madison School of Medicine and Public Health.
Herminiati, A. (2005). Pengembangan biskuit dari campuran dekstrin garut dan tepung pisang untuk terapi gizi tikus penderita autis. Bogor, ID: Tesis Institut Pertanian Bogor.
Jakubauskiene, L., and Juodeikiene, G. (2005). The relationship between protein fractions of wheat gluten and the quality of ring-shaped rolls evaluated by the echolocation method. Food Technology and Biotechnology, 43(3).
Kern, J. K., Grannemann, B. D., Gutman, J., and Trivedi, M. H. (2008). Oral tolerability of cysteine-rich whey protein isolate in autism-a pilot study. JANA, 11(1).
Manley, D. (2000). Milk products and egg as biscuit ingredients. In D. Manley (Eds), Manley’s Technology of Biscuits, Crackers and Cookies. Oxford, UK: Woodhead Publishing.
Miller, G. D., Jarvis, J. K., and McBean, L. D. (2006). Handbook of Dairy Foods and Nutrition (3 ed). New York, NY: CRC Press.
McCandless, J. (2003). Children with Starving Brains (F. Siregar). Jakarta, ID: Gramedia Widiasarana Indonesia. (Original work published 2003).
Miller, G. D., Judith, K. J. and Lois, D. M. (2007). Handbook of Dairy Foods and Nutrition (3 ed). New York, NY: CRC Press.
Parate, V.R., Kawadkar, D. K., and Sonawane, S. S. (2011). Study of whey protein concentrate fortification in cookies variety biscuits. International Journal of Food Engineering, 7(2). https://doi.org/10.2202/1556-3758.1638.
Purwanti, H. S. (2004). Konsep Penerapan ASI Eksklusif. Jakarta, ID: EGC.
Richana, N. (2010). Tepung jagung termodifikasi sebagai pengganti terigu. Warta Penelitian dan Pengembangan Pertanian, 32(6).
Sanchez L. (2001). TCA protein precipitation protocol. APA Style. Reference list: Electronic sources (web publications). Retrieved 06 August 2013, from http://www.its.caltech.edu/~bjorker/Protocols/TCA_ppt_protocol.pdf
Speer, E., and Axel, M. (1998). Milk and Dairy Product Technology (First ed). New York, NY: Routledge.
Steel, R. G. D., and Torrie, J. H. (1991). Prinsip dan prosedur statistika. (B. Sumantri). Jakarta, ID: Gramedia Pusaka Utama. (Original work published 1991).
Tamime, A. Y., Robinson, R. K., and Michel, M. (2007). Microstructure of concentrated and dried milk products. In A. Tamime (Eds), Structure of dairy science. Oxford, UK: Blackwell Publishing.
Treweek, T. (2010). Alpha-casein as a molecular chaperone. In W. Hurley (Eds), Milk protein. London, UK: IntechOpen.
Wasilewska, J., and Klukowski, M. (2015). Gastrointestinal symptoms and autism spectrum disorder: links and risks – a possible new overlap syndrome. Pediatric Health, Medicine and Therapeutics, 6. https://doi.org/10.2147/PHMT.S85717.
Published
2021-10-26
How to Cite
Manihuruk, F., & Wulandari, Z. (2021). Karakteristik Kimia Biskuit Berbahan Baku Tepung Whey untuk Penderita Autis. Musamus Journal of Livestock Science, 4(2), 26-32. Retrieved from https://ejournal.unmus.ac.id/index.php/live/article/view/3954
Section
Articles
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