Substitution of patin Pangasius pangasius flour in making sticks as an alternative of food high protein and source of calcium for autism patients

Abstract

The wrong food choice is one of the causes of the increasing prevalence of autism in Indonesia. Casein Free and Gluten Free (CFGF) therapy can be done to minimize this problem. The application of CFGF therapy can reduce the nutritional value of protein, and calcium in people with autism. Patin flour is a diversified processed fishery product that has a higher nutritional value than wheat flour. The purpose of this study was to determine the effect of substitution of patin flour on the making of sticks as an alternative to high protein food, and a source of calcium for autism sufferers. This study used a completely randomized design (CRD) method with 4 treatments, namely the percentage of patin flour (0, 22, 27, and 32% w/w). The results of this study indicated that the substitution of patin flour had a significant effect (p<0.05) on the levels of protein, and calcium produced. 32% substitution of patin flour is the treatment with the highest protein, and calcium. Based on the provisions of the BPOM, it can be used as high protein food, and a source of calcium in meeting the nutritional adequacy rate every day.