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DC Field | Value | Language |
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dc.contributor.advisor | Wulandari, Zakiah | |
dc.contributor.advisor | Soenarno, M Sriduresta | |
dc.contributor.author | Manihuruk, Fitri M | |
dc.date.accessioned | 2013-11-25T03:21:06Z | |
dc.date.available | 2013-11-25T03:21:06Z | |
dc.date.issued | 2013 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/66195 | |
dc.description.abstract | People with autism have an allergic reaction to foods containing gluten and casein. Food processing innovation is needed. Whey powder, the byproduct 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 analyzed 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. | en |
dc.subject | Bogor Agricultural University (IPB) | en |
dc.subject | whey powder | en |
dc.subject | SDS-PAGE | en |
dc.subject | biscuit | en |
dc.subject | autism | en |
dc.title | Karakteristik Organoleptik dan Kimia Biskuit Berbahan Baku Tepung Whey untuk Penderita Autis | en |
Appears in Collections: | UT - Animal Production Science and Technology |
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D13fmm.pdf Restricted Access | 606.92 kB | Adobe PDF | View/Open |
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