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INGREDIENT-FOOD TECHNOLOGY: INGREDIENT OF FUNCTIONAL FOOD FROM MILK

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e-Foodtech Future – The increasing awareness of Indonesian people about the benefits of milk, this highly nutritious drink has now become consumption in every age group with its own added value.

In the past, many adults were afraid to consume milk because it was considered fattening, but now they don’t need to worry anymore, many milks are specially formulated with low or no fat content. Indeed, with the increasing prevalence of obesity, especially in big cities in Indonesia, not only adults, teenagers should also consume low-fat milk. Even the FDA (Food and Drug Administration) also advises pregnant and lactating women to choose milk with low fat content. Initially, milk as a functional food was known for its benefits to prevent osteoporosis due to its calcium and other mineral content. But now, milk has evolved with a variety of special benefits.

Milk as a substitute food (meal replacement). Substitutes can be used as part of a weight loss program. As stipulated by CODEX, milk as a substitute food must contain carbohydrates, proteins, fats as well as vitamins and minerals. It aims to meet the nutritional ZST needed during a weight loss program. In addition to its nutritional content, the advantage of milk as part of a weight loss program is its practicality.

Milk as a special food for diabetics. Diabetics must regulate the food they consume, both in terms of type, amount and schedule. In the market is now also available milk that is specially formulated for diabetics. Since diabetics have to limit their intake of sugar and other simple carbohydrates, sugar-free milk is the hallmark of the product. In addition, milk for diabetics is often also equipped with chromium which has been shown to increase insulin sensitivity and lower blood sugar levels.

Milk to help lower cholesterol. High cholesterol, which is a risk factor for coronary heart disease, is now not only for the elderly. Many women and men have high cholesterol levels. This is caused by unhealthy consumption patterns and declining physical activity. In addition to cholesterol-lowering drugs, milk is now available which can help lower cholesterol. Functional ingredients that have been widely used to lower cholesterol are phytosterols, oat fiber, and inulin fiber. Omega-3 is also often added to this type of milk, because Omega-3 is known to help improve blood circulation.

Milk to help build muscle. Protein is needed for growth, muscle formation, repairing damaged body tissues and also for smooth reactions in the body. Many studies show that an athlete needs more protein intake. A high-level athlete even needs 1.5 to 2 times the RDA (Nutrition Adequacy Ratio) recommended for adults. Milk is indeed a source of animal protein that contains complete essential amino acids. Milk that is marketed specifically to help build muscle in men is generally formulated with high protein content and low fat. This type of milk is often also supplemented with certain amino acids such as Leucine, Isoleucine and Valine which are grouped as BCAA (Branched Chain Amino Acid). Some scientific evidence shows that these essential amino acids play a very important role in the formation, maintenance and repair of muscle tissue.

Milk for skin beauty. In line with age, the collagen tissue contained in the skin decreases, even though this tissue plays an important role in maintaining skin moisture and elasticity. Now there is also milk that is specially formulated to maintain skin moisture. This type of milk is formulated with vitamins that function as antioxidants. Vitamin C, for example, plays an important role in the formation of collagen tissue.

Almost all functional milk is equipped with vitamins and minerals. In addition, special functional ingredients are also added according to the additional benefits provided by the milk. As mentioned above, oat fiber, inulin and phytosterols, for example, are often added to milk which helps lower cholesterol. Then special amino acids such as BCAA, L-Glutamine, L-Lysine, are added to milk which is intended for muscle building. Omega-3 is also a functional ingredient that is commonly found in infant formula, but is now also found in adult milk to maintain heart health. The development of milk as a functional food is taking place rapidly. Even in the world, milk holds the largest percentage of functional food value. This may be due to the perception that milk itself is already a healthy drink.

In Indonesia, where people rarely consume milk, the taste factor is very important in developing milk as a functional food. In addition, people still need education about the benefits of milk and other additional benefits offered by functional milk. Nowadays people need to be educated that milk is not something to be avoided for fear of fattening. Milk actually provides various health benefits according to the needs of each person. Thus Kavadya Syska, Coordinator of the Food Technology Study Program, Faculty of Science and Technology, University of Nahdlatul Ulama Purwokerto added.

Sources: interviews and references analysis

Food Technology, UNU Purwokerto: Creative, Innovative, Fantastic
Food Technology, UNU Purwokerto: Developing Creative and Innovative Future

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