FORMULATIONS OF LOAF BREAD USING A COMPOSITE FLOUR BASED ON SORGHUM FLOUR AS A FREE-GLUTEN FOOD FOR PEOPLE WITH AUTISM

RAHARJO, MELISA PUSPITASARI (2019) FORMULATIONS OF LOAF BREAD USING A COMPOSITE FLOUR BASED ON SORGHUM FLOUR AS A FREE-GLUTEN FOOD FOR PEOPLE WITH AUTISM. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Sorghum is a dry land plant that has various potentials to be developed into functional food. Sorghum flour contains dietary fiber that has a positive effect on health and contains tannins and anthocyanins which function as antioxidants. Another advantage of sorghum flour is that it does not contain gluten and can be used in making loaf bread so that it can be used as an alternative food for children with autism. This study aims to determine the formulation of loaf bread using sorghum-based composite flour which is most preferred by people with austism especially those on a gluten diet. The treatment in the study used 100% flour (F1) as a control, sorghum flour 100% (F2), a mixture of sorghum flour, banana flour, and arrowroot starch (50%: 20%: 30%) (F3), a mixture of sorghum flour, mocaf flour, banana flour, and arrowroot starch (30%: 30%: 20%: 20%) and a mixture of white sorghum flour with black sticky rice (50%: 50%) (F5).This research begins with physical testing such as texture, color, bread pores and chemical testing such as antioxidants, dietary fiber, and water content. Then a sensory analysis was carried out with a ranking method carried out by 30 panelists. After finding the best three formulations, followed by sensory testing to 16 panelists who were autistic. Based on the results of the study, sorghum composite flour based bread which has the softest texture and is close to control is F4 loaf bread. In antioxidant testing, F5 loaf has the highest antioxidant of 56.24 ± 2.19%. F2 bread has the highest dietary fiber which is equal to 24.01 ± 1.12%. Combine sensory tests conducted by 30 panelists, three selected white bread formulations are loaf bread F3, F4, and F5. The most preferred loaf by people with autism is F5 loaf using 50% sorghum flour and 50% black sticky rice flour.

Item Type: Thesis (Other)
Subjects: 600 Technology (Applied sciences) > 610 Medicine and health > 616 Diseases > Autism
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 03 Dec 2019 08:46
Last Modified: 04 Nov 2020 08:13
URI: http://repository.unika.ac.id/id/eprint/20567

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