Drinking milk is extremely effective in relieving the burn of spicy foods. It works so well because it contains casein, which is a family of proteins found in milk. Casein breaks down the bonds that capsaicin, the active component that causes the burning sensation,  forms on your nerve receptors. You can also cool your tongue with a big swig of tomato, orange, or lemon juice. These juices can have a neutralizing effect on the pH of the spicy food you’re eating, which will cause relief. Capsaicin can be dissolved by alcohol, but only if the alcohol has a significantly high proof. If you’re of legal drinking age, take a shot of liquor such as tequila, rum, or vodka to help cool off your burning tongue. Don’t try to soothe the burning by drinking beer. Beer isn’t effective because it contains too much water and not enough alcohol. Though a cool glass of ice water seems like a solid fix for soothing a mouth that feels like it’s on fire, it can actually make the burning worse. Capsaicin is a natural oil, and oil and water don’t mix. Because of this, water won’t change how the capsaicin affects your membranes. The water may even cause you more pain and discomfort by spreading the capsaicin.

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Write a summary of the previous text in Indonesian:
Konsumsi segelas susu. Minum jus bercita rasa asam. Minum satu shot alkohol. Jangan mengonsumsi air putih.