Karakteristik Tortilla Corn Chips dengan Suplementasi Whey Powder sebagai Makanan Ringan untuk Anak Autis.

Abstract

Whey powder (WP) is by-product of cheese making which has undergone drying process. WP contains α-lactalbumin, β-lactoglobulin, lactose, minerals, and does not contain casein, so it can be used as raw material in food products for person with autismThe research was aimed to study the effect supplementation of WP at different concentrationslevel on the chemical and organoleptical characteristics of the Tortilla Corn Chips (TCC). The results showed that different WP supplementation (0%, 5%, 10%, and 15%) had no significant effect (P>0.05) on the moisture, ash, fat and carbohydrate TCC, but had significant effect (P<0.05) on the protein TCC. Based on the organoleptical test, suplementation of different concentration WP significantly affect (P>0.05) on hedonic quality (color, crispness, taste and texture) and hedonic (preference) of the TCC. By SDS-PAGE electrophoresis results showed that the protein bands of TCC were not seen significantly with band protein standard of gluten and casein, therefore TCCcan recommended to alternative snack for autism children.