Aim: Dadih samples from two different origins (Kamang and Gadut in West Sumatra) manufactured with different methods (back-slopping or spontaneous fermentation) were evaluated for the diversity of lactic acid bacteria (LAB). Materials and Methods: Four dadih samples manufactured with two different fermentation methods were obtained from Kamang and Gadut regions. Both genotypic and phenotypic characteristic (16S rRNA partial gene sequence analysis and carbohydrate fermentation profile) were used to analyze the diversity of dadih LAB population. Results: This study showed that LAB count in back-slopping fermented dadih was one log cycle higher than spontaneous fermented dadih. LAB isolates from the two regions were divided into three genera, namely Lactococcus, Lactobacillus, and Pediococcus. Sequencing results showed that 41.6% (five isolates) were identified as Lactococcus lactis ssp. lactis, 25% (three isolates) were identified as Lactobacillus plantarum ssp. plantarum, 16.6% (two isolates) were identified as L. lactis ssp. cremoris, and 8.3% (one isolate each) were identified as Pediococcus pentosaceus and Lactobacillus pentosus. Conclusion: Five species were determined in back-slopping fermented dadih, i.e., L. lactis ssp. lactis, L. lactis ssp. cremoris, L. plantarum ssp. plantarum, L. pentosus, and P. pentosaceus. On the other hand, spontaneous fermented dadih only contained three different species, namely L. lactis ssp. lactis, L. lactis ssp. cremoris, and L. plantarum ssp. plantarum. This research showed that back-slopping fermentation offers greater abundance and diversity compared to spontaneous fermentation in dadih.

Dadih is a product of fermented buffalo milk in a bamboo tube from West Sumatera. The decline of buffalo population in West Sumatera caused dadih scarcity. The demand of dadih is high because it is an integral part of the Minangkabau's diet and culture. Cow milk can be used as a substitute of buffalo milk for producing dadih, although the product has slightly different characteristics, especially lower total solids. Producing cows milk dadih similar to buffalo milk dadih, fresh cow milk should be concentrated and added with skim milk. Single or combination of lactic acid bacteria from the genus Lactobacillus, Lactococcus, Streptococcus and Bifidobacterium from dadih of buffalo milk or commercial culture can be used as a starter. Based on investment analysis, the prospect of developing cows milk dadih is feasible.Key words: Dadih, buffalo milk, cow milk ABSTRAKDadih merupakan produk susu fermentasi susu kerbau di dalam tabung bambu asal Sumatera Barat. Menurunnya populasi kerbau di Sumatera Barat mengakibatkan kelangkaan dadih. Kebutuhan akan dadih tinggi karena dadih merupakan bagian integral dari menu dan kebudayaan masyarakat Minangkabau. Susu sapi dapat digunakan sebagai pengganti susu kerbau dalam pembuatan dadih, walaupun karakteristiknya sedikit berbeda, terutama total padatan lebih rendah pada susu sapi. Pembuatan dadih susu sapi agar sama dengan dadih susu kerbau, maka susu sapi segar harus dipekatkan dan ditambah dengan susu skim. Penggunaan kultur tunggal maupun kombinasi bakteri asam laktat dari genus Lactobacillus, Lactococcus, Streptococcus dan Bifidobacterium yang bersumber dari dadih susu kerbau maupun kultur komersial dapat digunakan sebagai starter dadih susu sapi. Berdasarkan analisis usaha, prospek pengembangan dadih susu sapi layak untuk dijalankan.

Milk productivity is highly dependent on inputs used in the dairy farm. The limited source of forage or native grasses with low nutritional quality reduce production and reproduction of dairy cows. Improvement of feed quality can be conducted by various ways, including fortification and supplementation with specific substances that have the potency to increase milk production. This paper describes the potency of local plants, nutritional and bioactive substances that can be utilized to improve production and quality of milk. Some of these plants are cassava (<em>Manihot </em>sp), torbangun (<em>Plectranthus amboinicus</em> (Lour) Spreng) and katuk (<em>Sauropus androgynus</em> (L) Merr) leaves which are potential as feed supplement for cows, goats, and buffalo. The high protein bypass and galactogogue compounds content in these plants are factors increasing production and quality of milk.

PENDAHULUANPeptida merupakan salah satu sumber ingredient pangan fungsional yang sangat penting. Pada dasarnya tubuh memiliki peptida endogen yang sebagian besar berfungsi sebagai hormon dan neurotransmiter yang berperan penting dalam proses fisiologis. Namun dalam beberapa dekade terakhir, para peneliti menemukan bahwa bioaktif peptida dapat juga diperoleh dari protein yang

THE  UTILIZATION OF FERMENTATION PRODUCT AND CURCUMA IN RATION ON BROILER PERFORMANCE, AND INCOME OVER FEED AND CHICK COST. The aim of this study was to investigate the utilization level of fermentation product combined with curcuma in ration on broiler performace, and income over feed and chick cost (IOFCC). Completely Randomized Design with 4x2x2 factorial arrangement was used in this research. The first factor were levels of fermentation product in ration (0, 10, 20, dan 30%), the second factor were curcuma addition in ration (0% and 2,5%), and the third factor were vaccine applications (without and with vaccine application). The results showed that there were no interaction among the utilization levels of fermentation product, the addition of curcuma, and vaccine applications on broiler performance. The results also indicated that 10% utilization of fermentation product in broiler ration could increase broiler performance (weight gain and feed conversion). 10% utilization of Fermentation product and addition of 2.5% curcuma in ration could produce higher IOFCC compared to control diet. Utilization of fermentation product, curcuma addition in ration, and vaccine application did not affect ration and water consumption. Key words: fermentation product, curcuma, broiler performance, IOFCC.