Reinventing West Sumatran Traditional Snacks into GFCF Therapeutic Food: Nutritional Suitability and Sensory Acceptability for Children with Autism

Abstract

Children with Autism Spectrum Disorder (ASD) often require a Gluten-Free Casein-Free (GFCF) diet to mitigate gastrointestinal and behavioral symptoms. In West Sumatra, specifically Bukittinggi, the abundance of indigenous non-wheat crops presents a significant opportunity for developing affordable therapeutic snacks. However, reinventing traditional snacks requires precise formulation to ensure both nutritional density and sensory acceptability. This study aims to reformulate traditional West Sumatran snacks, specifically "Lapek," into GFCF-compliant therapeutic products using local sweet potato and fish albumin, and to evaluate their sensory acceptance among children with ASD. This research employed an experimental laboratory design for product formulation and a descriptive quantitative approach for sensory evaluation. The formulation utilized local Agam purple sweet potatoes, Channa striata (snakehead fish) for albumin enrichment, coconut milk, and "Gula Saka" (traditional palm sugar). Sensory testing was conducted with 20 children with ASD in Bukittinggi using a 5-point Facial Hedonic Scale to assess color, aroma, texture, and taste. The optimized formulation (75% purple sweet potato, 10% fish albumin) successfully met GFCF standards. Nutritional analysis indicated high anthocyanin content and essential Medium-Chain Triglycerides (MCTs). Sensory results showed high acceptability, particularly in color (4.5/5.0) and taste (4.2/5.0). The use of Gula Saka and coconut milk effectively masked the fish aroma, making the snack palatable for children with sensory hypersensitivity. Reinventing local snacks provides a sustainable and culturally appropriate dietary strategy for ASD management. This innovation leverages regional biodiversity to offer a cost-effective alternative to imported GFCF products.