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Formulation of Making Snack Bars Using Canna Tubers Flour and Soybean Flour as Gluten Free Snack for Autistic Patient
Rofiqoh Nurza Imamah
Clinical Nutritions Study Program
Health Department
ABSTRACT
Autism Spectrum Disorder characterized by the occurrence of several disorders to the sufferer among them are disorders in verbal and nonverbal communication, social interactions, ritualistic behavior, hyperactive behavior, feelings and emotions, and sensory perceptions. The purpose of this research is to develop a gluten free snack products in the form of canna tubers flour and soybean flour snack bar for children with autism. The experimental design that has been used is Completely Randomized Design (CRD) with 5 treatments and 5 repetitions. The treatment factor is the difference of usage formulations percentage between canna tubers flour and soybean flour: P1 (100%: 0%), P2 (75%: 25%), P3 (50%: 50%), P4 (25%: 75%), P5 (0%: 100%). The results obtained in this research consisted of organoleptic results (hedonic quality and hedonic) that are brown/like, slightly sweet/like, fragrant aroma/like, and slightly soft texture/like. The best treatment is the formula P4 with the highest value of 0.32063. The nutritional content of the snack bar per 100 grams based on the calculation using the 2013 AKG is 457.8 kcal energy, 9.66 grams protein, 19.32 grams of fat, 61.32 grams of carbohydrates, 1.41% ash content and 8.28% moisture content. The snack bar serving for autistic children is given two times a day with 1 piece in one meal (± 50 grams). Formula P4 canna tubers and soybean flour based snack bar can be consumed as a gluten-free snack for autistic patients.
Keywords: canna tubers flour, gluten-free snack bar, soybean flour


Formulasi Pembuatan Snack Bar Menggunakan Tepung Ganyong dan Tepung Kedelai Sebagai Makanan Selingan Bebas Gluten Bagi
Penderita Autis
Rofiqoh Nurza Imamah
Program Studi Gizi Klinik
Jurusan Kesehatan
ABSTRAK
Autis merupakan penyakit yang ditandai dengan terjadinya beberapa gangguan pada penderitanya antara lain gangguan dalam berkomunikasi verbal maupun nonverbal, interaksi sosial, perilaku ritualistic, perilaku hiperaktif, perasaan dan emosi, serta persepsi sensoris. Penelitian ini bertujuan untuk mengembangkan produk makanan selingan free gluten berupa snack bar tepung ganyong dan kedelai bagi anak penderita autis. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 5 kali pengulangan. Faktor perlakuannya adalah perbedaan prosentase formulasi penggunaan tepung ganyong dan tepung kacang kedelai : P1 (100%:0%), P2 (75%:25%), P3 (50%:50%), P4 (25%:75%), P5 (0%:100%). Hasil yang didapatkan pada penelitian tersebut terdiri dari hasil organoleptik (mutu hedonik dan hedonik) yaitu warna coklat/suka, rasa agak manis/suka, aroma harum/suka, dan tekstur agak lembek/suka. Perlakuan terbaik yaitu adalah formula P4 dengan nilai hasil tertinggi yaitu 0,32063. Kandungan gizi snack bar per 100 gram berdasarkan perhitungan menggunakan AKG 2013 yaitu energi 457,8 kkal, protein 9,66 gram, lemak 19,32 gram, karbohidrat 61,32 gram, kadar abu 1,41% dan kadar air 8,28%. Takaran saji snack bar untuk anak autis yaitu diberikan 2 kali makanan selingan dalam sehari dengan 1 keping (± 50 gram). Formula P4 snack bar berbasis tepung ganyong dan tepung kedelai dapat dikonsumsi sebagai makanan selingan bebas gluten bagi penderita autis.
Kata kunci : snack bar bebas gluten, tepung ganyong, tepung kacang kedelai