Bioavailabilitas Kalsium secara In Vitro pada Produk Susu Komersial dengan Klaim Tinggi Kalsium Rendah Lemak

Abstract

Dairy products claimed for high calcium and low fat become more available in the market. The objective of this study was to analyze in vitro bioavailability of calcium in milk products which have been claimed for high calcium and low fat . Two liquid, pasteurized and UHT, and a powdered milk product were used. The survey and sampling were conducted based on predetermined criteria through purposive sampling in several minimarket and supermarket in Bogor area. Each product was tested for the content of moisture, ash, protein, fat, calcium, phosphorus, and also for calcium bioavailability. Total available calcium in each product was also calculated. There were significant difference in moisture content, protein, calcium, phosphor, and total available calcium among the milk products. Ash and fat content of each product were not significantly different. The highest calcium bioavailability was observed product A (64.01%) and the lowest was in product B (28.71%). The result of statistical analysis by ANOVA showed that different processing affected calcium bioavailability of three products (p<0.05). Calcium bioavailability of product A was the highest and the most noticeable different among three products. Levels of protein, fat, calcium, and phosphorus, and the type of milk did not correlate with calcium bioavailability