Gambaran Mutu Makanan Pada Penderita Autisme Di Panti Asuhan Al-Rifdah Semarang
Abstract: The quality of the
food is served judging the quality of the consumer to be aware of the color,
texture, aroma, flavor, and sanitation on the equipment used. In children with
autism need to be considered in the therapeutic quality food using free gluten
and free casein. The purpose of this study was to determine the picture quality
of food in people with autis in the orphanage Al-Rifdah Semarang.
Type of study used descriptive and cross-sectional methods. Population
and samples taken in this study is a food that is served in Al-Rifdah Orphanage
Semarang for 4 days. Primary data include type of foods that contain gluten and
casein, heavy foods containing gluten and casein. Secondary data include a general
description of the profile Orphanage Al-Rifdah Semarang. Data collected edited
and processed and analyzed with descriptive analysis using nutrisurvey program.
From the research that has been done of children with autism who live in
the orphanage Al-Rifdah Semarang by 11 children aged 5 to 19 years. With male
gender as much as 9 children and female sex as much as 2 children. Orphanage in
Al-Rifdah Semarang still serving food sources of gluten in any menu. With an
average of 715.24 in the one-day gr ingredients are gluten-containing foods,
and the average in a day are 19.98 grams of foods that contain casein.
Penulis: Dwi Septi Ambarwati,
Ali Rosidi, Yuliana Noor SU
Kode Jurnal: jpkesmasdd140120
