THE RELATIONSHIP OF TRADITIONAL FOOD WITH HEALTH
This traditional food is also often said to have a bad influence that can affect health because the basic ingredients used can contribute to several diseases such as diabetes, high blood pressure and heart. The ingredients used in making heritage food are often diverse but the basic ingredients are granulated sugar, brown sugar, coconut milk, eggs, cassava, sweet potatoes, glutinous rice which if taken in excess can bring harm to humans.
In general, no studies show that traditional foods can contribute to health problems. This is because most individuals or members of the community consume traditional foods excessively and do not practice a healthy lifestyle. In fact, among other factors, is that society used to practice a systematic way of life that could balance the cycle of society’s activities. The consideration made to show the good and bad influences gives a serious emphasis, because the values conveyed give various perspectives on the surrounding society. If it is more to the good then the result is better, if it is more to the bad an initiative needs to be thought of so that this matter can be resolved.
DEVELOPMENT IN THE FIELD OF SCIENCE AND TECHNOLOGY IN THE FOOD INDUSTRY
Various latest technologies are used to ensure that the resulting food is of high quality. This situation is further strengthened by the combination of various scientific disciplines related to engineering, biology, chemistry, microbiology and others, so as to be able to produce a variety of new foods and existing foods with improved quality. Not only that, technological equipment also changed in order to help the food industry. All of them aim to ensure the sustainability of the food produced is sufficient for human needs, guarantee people get good nutrients and help extend human life span.
In addition, educational factors that are important to good health, increased income and economy as well as the occurrence of cultural exchange cause today’s society to switch to a pattern of consuming food with a variety of flavors. Among the modern methods that are popular at the moment is the retort. It is a technology of heating at high pressure for a certain period of time. Retort technology is widely used in the preparation of ready-to-eat food. In general, this method can be used to increase the shelf life of food.
In addition, food preservation is one of the technologies used by humans since ancient times to process food. In ancient times, excess food was salted, dried, smoked, or pickled so that it could be stored longer. Now, there are various other food preservation techniques such as cooling and freezing, drying, pasteurization, and heating that may not be compatible with our heritage food preparation.
Foods such as rendang, sambal, and masak lemak have already been sold commercially in paste form. However, foods such as Malay sweets have yet to be fully commercialized. The technique of preparing Malay sweets has not yet been completely successfully made commercially. A long and comprehensive study is still needed to maintain the taste, appearance, shape, and texture of a type of traditional heritage confectionery. It requires continuous efforts from various parties such as researchers and food entrepreneurs. In fact, the community who are potential customers also have an impact on the sustainability of heritage food products.
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Article written by Nurul Humaira’ binti Hasan.
