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DOI: https://doi.org/10.17728/jaft.30125

Cross-sectional Method of Sugar Content and Essential Nutrients in Commercial UHT Milk for Toddlers in Indonesia

Astari Ratnaduhita orcid  -  Program Studi Teknologi Industri Pertanian, Universitas Darussalam Gontor, Indonesia
*Muhammad Nur Kholis  -  Program Studi Teknologi Industri Pertanian, Universitas Darussalam Gontor, Indonesia
Riska Sumirat  -  Program Studi Teknologi Industri Pertanian, Universitas Darussalam Gontor, Indonesia
Choiroel Anam orcid scopus  -  Program Studi Ilmu dan Teknologi Pangan, Universitas Sebelas Maret, Indonesia
Ilham Mufandi  -  Graduate School of Life Science and Systems Engineering, Kyushu Institute of Technology, Japan
Salman Mujahidillah Tho’at  -  Program Studi Teknologi Industri Pertanian, Universitas Darussalam Gontor, Indonesia
Open Access Copyright 2025 Journal of Applied Food Technology

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Abstract

UHT (Ultra High Temperature) milk is widely consumed by toddlers due to its practicality, yet concerns remain regarding the high variability of sugar levels and the adequacy of essential nutrients in commercial products. This study aimed to evaluate the total sugar content, non-lactose sugars, main milk composition, thickening agents, prebiotic fiber, and essential fats in UHT milk marketed for children aged 1–5 years, and to assess their compliance with BPOM, WHO, and Codex Alimentarius recommendations. A cross-sectional design was applied, involving purposive sampling of 27 commercially available products from modern retail outlets. Nutrient information was collected through high-resolution documentation of nutrition labels, followed by descriptive–comparative and regulatory benchmarking analyses. The findings indicate that 70.4% of products contained excessive to high total sugar levels (>6 g/100 mL), and only 7.4% met Codex energy-based criteria. UK FSA Front-of-Pack classification similarly showed that 74.1% of products fell into the high-sugar (red) category. Composition analysis revealed substantial variation, with several products relying on water, milk solids, or reconstituted milk instead of fresh milk. Thickening agents such as maltodextrin were present in selected variants, while essential fibers including FOS, GOS, and inulin were found at 1–3 g per serving, contributing up to 15% of toddlers’ daily fiber needs. Total fat content ranged from <2.5% to 6%, and some products included essential fats such as DHA or omega-3. Overall, most UHT milk products for toddlers contained sugar levels exceeding recommended limits and showed inconsistent compliance with nutritional composition standards. Strengthening product formulation, clearer labelling, and regulatory monitoring are needed to support healthier milk choices for toddlers.

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Keywords: UHT milk; toddler nutrition; sugar content; essential nutrients; prebiotics and fat composition;

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Section: Research Articles
Language : EN
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