Prosiding
FATTY ACID LEVELS OF LEMURU FISH FLOUR AND PUMPKIN TRYPTOPHAN LEVELS IN AUTISTIC CHILDREN COOKIES
- Bagikan:
Autism is a disorder of interaction, communication, and behavior, starting to appear before the age of 3 years. In
2016, autistic students in the province of Central Java were 530 students, and in 2017 increased from 192 to 722
students. The purpose of this study is to determine the effect of the substitution of lemuru fish and yellow
pumpkin flour on the content of polyunsaturated fatty acids and amino acids tryptophan cookies for autistic
children. Experimental research uses a single factor complete randomized design pattern. Substitution of lemuru
fish and pumpkin flour with a concentration of 30%, 20%, 10% and 0% as a control. Fatty acid levels on
cookies were analyzed using the GC method and tryptophan levels were analyzed using the HPLC method.
Differences in levels of lemuru fatty acids and pumpkin tryptophan levels were analyzed using the Anova test.
The average levels of fatty acids (mg / 100g) omega 6 cookies at substitution 0% (2653.4), 10% (2734.5), 20%
(2641.8), and 30% (2809.5). DHA at substitution 0% (1.2), 10% (28.35), 20% (56.95), and 30% (98.75). Omega
3 at substitution 0% (148.15), 10% (188.5), 20% (225.5), and 30% (284.55). AA at substitution 0% (4.5), 10%
(8.7), 20% (12.4), and 30% (18.4). EPA at substitution 0% (1.25), 10% (9.15), 20% (17.85), and 30% (27.75).
Tryptophan (mg / kg) cookies at 0% substitution (115.97), 40% (217.21), pumpkin extract (265.3), and pumpkin
flour (324.5). Lemuru fish and yellow pumpkin can contribute to the intake of polyunsaturated fatty acids and
amino acids tryptophan which are safe for consumption for children with autism.
Informasi Detail
| Pernyataan Tanggungjawab | |
|---|---|
| Pengarang |
Estuasih Dyah Pertiwi - Pengarang Utama
|
| NIM | |
| Bahasa |
English
|
| Deskripsi Fisik |
-
|
| Dilihat sebanyak |
390
|
| Penerbit | Politeknik Kesehaan Kemenkes Semarang : ., 2019 |
|---|---|
| Edisi | |
| Subjek | |
| Klasifikasi |
NONE
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