By Biochemistry Laboratory, Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran
Sumedang, Tuesday, 23 July 2024
Milk and Its Ingredients
Milk is a very important food ingredient and is known to support human growth. According to Belitz & Grosch (1999), milk contains almost all the nutrients needed for a healthy life. Cow’s milk contains 3-4% protein, 4-4.5% fat, and approximately 4.5% lactose (Kalab & Comer 1982). The following are the main components of milk:
- Protein
There are three types of protein found in milk: casein, lactalbumin, and lactoglobulin. Of these proteins, casein is the main component.
- Fat
Milk fat contains 95-96% triglycerides. There are at least 50 different fatty acids in milk, of which 60-75% are saturated fatty acids and 25-30% are unsaturated fatty acids.
- Vitamins
Milk contains various vitamins needed by the body. During processing, fat-soluble vitamins are retained by the cream, while water-soluble vitamins remain in skim milk.
- Lactose
Lactose, also known as milk sugar, is a disaccharide that can be hydrolyzed into its monosaccharides, glucose and galactose, by the enzyme lactase, a type of β-galactosidase.
Gelato
Gelato is a dairy product categorized as low-fat ice cream and a dessert food product. Gelato originated in Italy and was developed in Indonesia. Gelato is characterized by a low-fat content (4-8%) and a high sugar content (16-21%) compared to ice cream, making it scoopable. Gelato’s texture is denser than ice cream, making it easier to absorb added flavors.
Gelato offers health benefits through the addition of flavors or functional food additives, such as fresh fruit, nuts, or chocolate, which contain many healthy nutrients. Gelato with the addition of fresh fruit, such as berries, which contain antioxidants, further enhances the gelato’s functional health value. Antioxidants can ward off free radicals in the body. Additionally, gelato can improve digestion, reduce body hydration, and more.
Dragon Fruit
Red-fleshed dragon fruit has red flesh. Not only is it unique, but its flavor is also quite delicious. Among other dragon fruit varieties, this red-fleshed variety is popular because it has a sweeter flavor than its sourness. Red-fleshed dragon fruit, known biologically as H. polyrhizus, is quite popular in Indonesia.
Dragon fruit can be used as a source of antioxidants because it contains the pigment betacyanin, which is responsible for its red color and has significant antioxidant activity. In addition to betacyanin, dragon fruit also contains phenolic compounds, flavonoids, vitamins, and several minerals.
Activity Objectives
The objective of this Community Service Program (PKM) activity is to provide an explanation of the gelato-making process and the benefits of consuming functional gelato to students at MA Daarul Hufadz, Jatinangor District, Sumedang Regency.
Benefits of the Activity
The benefit of this Community Service Program (PKM) activity is to introduce the application of biotechnology in milk production and the functionality of fruit for health in everyday life, especially in the food sector through the process of making functional gelato. This will help students at MA Daarul Hufadz, Jatinangor District, Sumedang Regency, to understand that chemistry, as a part of natural science, which is usually considered difficult, is actually very relevant to everyday life and can easily be applied to produce useful products.
Conclusion
After receiving an explanation of the process of making and the benefits of functional gelato, MA students responded very positively. Indicators of this include students actively asking questions about the material presented and actively participating in the practical sessions. Furthermore, students expressed interest in developing this yogurt-making process into a business venture.
Contributes to the following SDGs:
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26/Kim/2025
