SOSIS “LEBOYA” IKAN LELE DUMBO DAN TEPUNG KACANG KEDELAI MAKANAN SUMBER PROTEIN DENGAN GLUTEN FREE CASEIN FREE
DOI:
https://doi.org/10.34011/jgd.v3i2.2717Abstract
The World Health Organization (WHO) reports that approximately one in 160 children worldwide has Autism Spectrum Disorder. (ASD) According to a 2016 report from the Centers for Disease Control and Prevention, about 1 in 54 children in the United States is diagnosed with an autism spectrum disorder. The Central Bureau of Statistics currently in Indonesia there are around 270.2 million with a growth ratio of autistic children around 3.2 million children. One of the interventions provided is dietary therapy with gluten and casein free. Giving children with autism foods that contain gluten and casein will be one of the triggers for the emergence of aggressive attitudes in the brain. One alternative to gluten-free and casein-free protein sources is Leboya Sausage, which is dumbo catfish sausage with soybean flour that can be made independently or in groups by utilizing food ingredients that are easy to find and can be used as a source of protein for children with Autism Spectrum Disorder. The purpose of this study was to determine the effect of dumbo catfish formulation with soy bean flour on organoleptic properties, energy, protein, fat and carbohydrate content and price of leboya sausage. This research design is experimental and the sample in organoleptic testing is 30 moderately trained panelists. The results of the study on the organoleptic properties of the three formulas showed significant differences with p (0.005) < α (0.05) in texture, significant differences with (0.038) < α (0.05) in overall and no significant differences in taste, aroma and color with p > 0.05. F1 is the best formula that panelist likes. The results of the proximate test obtained nutritional values/100 grams, namely ash content 2.2%, energy from fat 82.8 kcal, total fat content 9.2, water content 60.1%, total energy 196.7 kcal, carbohydrates 18.14 grams and protein 10.32 grams with a unit price of serving (60 grams) which is Rp. 2,292. .
Key words: Autism Spectrum Disorder, Dumbo Catfish, Soy Bean Flour.
References
Architecture for Autism Aspectss in School Design. Mostafa, M. 2014, International Journal of Architectural Research, hal. 143-158.
Organization WHO. Autisme Spectrum Disorders & other Development Disorders from Raising Awareness to Buiding Capacity. Switzerland : s.n., 2018.
CDC. Autism Spectrum Disorder (ASD). Center for Disease kontrol and Prevention. [Online] 28 Maret 2022. https://www.cdc.gov/ncbddd/Autism/signs.html.
BPS. Indeks Pembangunan Manusia (IPM). s.l. : Badan Pusat Statistik, 2020.
Kholid, Tafuzi Ittaqi. Prevalensi Kebiasaan Buruk Bruksisme pada Anak dengan Gangguan Spektrum Autisme: Studi Cross-Sectional. s.l. : Padjajaran Journal of Dental, 2023.
Febry, Ayu Bulan. Gizi untuk Anak Autis. Malang : Rumah Sakit Jiwa Dr. Radjiman Widyodiningrat Direktorat Jenderal Pelayanan Kesehatan Kementerian Kesehatan, 2019.
Kedelai sebagai Bahan Pangan Kaya Isoflavon. Yulifianti, R., Muzaiyanah, S. dan Utomo, J. S. 2018, Buletin Palawijaya, hal. 84-98.
Aplikasi Teknologi Bioflok pada Pemeliharaan Benih Ikan Nila (Oreochromis Niloticus). Suryaningrum, F. M. 2012, Tesis Program Pascasarjana, Universitas Terbuka, hal. halaman 89.
Pengaruh Penambahan Jumlah Keragenan dan Daun Kelor (Moringa Oleifera) Terhadap Sifat Organoleptik Sosis Ayam. Indarti, U dan Ismawati, R. 2019, Tata Boga, hal. 202-214.
Rustaman. Lele Ikan Favorit. Putra Amanah Murni. Jakarta : s.n., 2015.
Hasanah, Laeli Nur dan Fitriani, Rosmauli Jerimia. Daya Terima dan Kandungan Gizi Naget Lele (Clarias gariepinus) dengan Substitusi Modified Cassava Flour (Mocaf) Sebagai Alternatif Kudapan Tinggi Protein Untuk Balita. Yogyakarta : Universitas PGRI Yogyakarta, 2020.
Yulifianti, R., Muzaiyanah, S., & Utomo, J. S. (2018). Kedelai sebagai Bahan Pangan Kaya Isoflavon. Buletin Palawija, 16(2), 84. https://doi.org/10.21082/bulpa.v16n2.2018.p84-93
Soderberg, J. (2013). Functional properties of legume proteins compared to egg proteins and their potential as egg replacers in vegan food. Sveriges Lantbruksuniversitet, Upsalla, 378.
Hidayat Rauf, Nur, dkk. 2015.Mutu Organoleptik Sosis Ikan Lele yang Disubtansi dengan Rumput Laut. Jurnal Ilmiah Perikanan dan Kelautan. Volume 3, Nomor 3, September 2015
Nurhikma, dkk.2019. Karakteristik Nilai Gizi dan Mutu Sensori Sensori Sosis Ikan Gulamah dengan penambahan Daging Ayam. Jurnal IPTEKS PSP.Vol 6.
Anggraini, Riska Dyah, dkk. 2019. Karakteristik Fisik, Nilai Gizi, Dan Mutu Sensori Sosis Lele Dumbo (Clarias Gariepinus) Dengan Variasi Jenis Dan Konsentrasi Bahan Pengisi. Jurnal Agroteknologi, Vol. 10 No.01 (2016).
Rustaman. Lele Ikan Favorit. Putra Amanah Murni. Jakarta : s.n., 2015.