Lindayani, Kadek (2018) PENGEMBANGAN RESEP DIET CASEIN FREE GLUTEN FREE (CFGF) BAGI ANAK PENDERITA AUTIS. Diploma thesis, JURUSAN GIZI.
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Abstract
The purpose of this study was to determine the acceptance of gluten-free and casein biscuits with additional pumpkins for children with autism. The method used in this study is an experimental method whose experiments are designed with Randomized Block Design (RBD) with 5 treatments 3 replications. The addition of different pumpkins has a very significant effect on sensory tests including color, taste, texture and texture quality as well as significant effect on overall acceptance of gluten-free and casein biscuits. Addition of 30% pumpkin (P3) is the optimum treatment with the color characteristics of 3.6 (neutral), 3.4 (neutral), 3.3 (neutral), 3.6 (neutral) overall acceptance of 4.0 (like) and texture quality is 2.6 (usual). The moisture content of the best gluten-free and casein biscuits is 4.71% bb. The acceptance test of gluten-free and casein biscuits has received a good response from children with autism. With a percentage of 72% of children consuming biscuits given and 28% not spent. Keywords: Autism, Biscuit, Pumpkins
| Item Type: | Thesis (Diploma) |
|---|---|
| Additional Information: | AUTIS ANAK |
| Uncontrolled Keywords: | Keywords: Autism, Biscuit, Pumpkins |
| Subjects: | R Medicine > R Medicine (General) |
| Divisions: | Jurusan Gizi > Prodi D3 |
| Depositing User: | Kadek Lindayani |
| Date Deposited: | 09 Aug 2018 06:27 |
| Last Modified: | 09 Aug 2018 06:27 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/876 |
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