Analysis of the Nutrients and Microbiological Characteristics of the Indonesian Dadih As a Food Supplementation

Abstract

Dadih, an Indonesia traditional fermented buffalo milk, is produced and consumed by the West Sumatra Minangkabau ethnic group of Indonesia that considered beneficial for human health. The objective of this study was to know nutrients composition and bacteriology characteristics of dadih that collected from Tanah Datar and Agam districs in West Sumatera province, Indonesia. This study initiated with analysis of biochemical of dadih covering protein, lipid, moisture value, ash content, pH, and titritable acidity. Bacteriology analysis have conducted to total bacterial and total Acid Lactic Bacterial quantification. In this study, we have found nutrients compositions of dadih are total percentage of protein, lipid, moisture value, ash content, pH, and titritable acidity of dadih from Tanah Datar respectively are 12.41±1.30, 5.70±1.73, 66.09±6.00, 0.72±0.13, 4.55±0.21, 0.51±0.56. Total percentage of protein, lipid, moisture value, ash content, pH, and titritable acidity of dadih from Agam respectively are 10.89±2.55, 18.00±14.65, 61.94±20.18, 1.14±0.79, 4.33±0.46, 1.70±0.21. Dadih from Tanah Datar contain 1.9 x 107 CFU/g BAL and 2.3 x 107 CFU/g total bacteria. Dadih from Agam contain 4.6 x 106 CFU/g BAL and 2.9 x 108 CFU/g total bacteria. There is not pathogenic bacteria in Dadiah Tanah Datar and Agam.

Characteristics of Amino Acid, Micronutrient and Probiotic Isolated from Dadih and Their Benefits for Pregnant Mothers and Outcomes in West Sumatra, Indonesia

“…Based on the previous research by Helmizar et al (2019), protein in dadih is estimated to approximately 12.41% and 49.64 g of protein per 100 g of dadih. This means that dadih does not have a sufficient amount of protein to fulfill the nutritional need for pregnant mothers who need a protein intake of 77 g/day (Indonesian Recommended Daily Intake, 2013).…”

Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau

“…For example, the pH and total acidity of dadih varied between regions. Helmizar et al [9] reported that the type of buffalo feed may impact the pH and acidity of dadih. As an example, the grass (Imperata cylindrica) in Agam, and banto grass (Leersia hexandra Sw.) with rice straws in Tanah Datar were used to feed the buffaloes.…”

“…Furthermore, the different types of bamboo (each type has different thickness, porosity, and other characteristics) used to produce dadih and the addition of food supplements given to the buffaloes in different regions may also affect the chemical composition of dadih, such as protein, fat, water content, etc. [9]. The uncontrolled production that causes different chemical compositions of dadih in different regions leads to the idea of production standardization, which is described in Section 9.…”

“…Dadih is known as a potential probiotic as it has a huge amount of LAB (typically 10 8 colony-forming units (cfu/g) [8,9], which potentially support the intestinal wall and has many benefits for life and health of the host [10]. These LAB of dadih were reported to have antimicrobial (antipathogenic) properties [10], hypocholesterolemic properties [11][12][13], antimutagenicity properties [14], antioxidant properties [15], immunomodulatory properties [16,17], anti-stress properties [18,19], and folate-producing ability [20].…”

Micronutrient Content and Total Lactic Acid Bacteria of Dadiah Pudding as Food Supplementation for Pregnant Women

“…Although the manufacturing of Dadiah is still in a traditional process and has not met any national standards [17] or international standards [18] for yogurt and fermented milk, Dadiah provides safety and health for people who consume it. There are no pathogenic bacteria in Dadiah [19]. Several studies had demonstrated that Dadiah had beneficial effects on the intestinal health of mothers and children due to its nutritional value and its role as a probiotic [19], [20], [21], [22], [23], [24].…”