IPB University students create biscuits from mustard greens for autistic children

Gluten is one type of protein that is usually contained in wheat.  Gluten in normal conditions should not be absorbed in the intestine, but in autistic children this substance will be absorbed and lead to blood circulation.  Gluten will act as an allergen for people with autism when it enters the blood circulation.

Gluten is usually found in wheat flour or cornstarch, oats and barley.  The processed products can be biscuits, bread, cookies, cakes, pastries, pasta, noodles, snacks or snacks, cereals, donuts, pies, and other processed flour.

Therefore, IPB University students through the Entrepreneurship Student Creativity Program (PKM-K) make biscuit products named Kiwi.  Kiwi is a biscuit made from gluten-free mustard.  The students were Almira Febianca, Dena Rizka Putri, Diyah Ayu Aprita Sari, Marliana Dewi Iranti and Yordan Rizki Maulana.

"The innovation of this Kiwi healthy snack is gluten free so that it can be an alternative snack safe for autistic children.  This Kiwi is made from tapioca flour and rice flour mixed with mustard, grated coconut and stevia sugar to produce gluten-free Kiwi products.  In addition to gluten free, mustard biscuits are also free of casein and do not use pure sugar but stevia sugar.  "Setting gluten-free foods and free casein is one of the therapeutic methods used to reduce hyperactivity in autistic children," Almira said.

 Almira said, besides that, the modified biscuits were given a mixture of vegetables, namely mustard which contained fiber.  The sugar used is stevia sugar which can be consumed by autistic children.  The price set for free gluten biscuits is cheap, for one kiwi pouch valued at Rp. 15,000 with one bag containing 80 grams of biscuits. (Awl / Zul)