Characteristic and Development of Cow’s Milk Dadih as an Alternate of Buffalo’s Milk Dadih

Abstract

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.

Molecular identification and phylogenetic analysis of GABA-producing lactic acid bacteria isolated from indigenous dadih of West Sumatera, Indonesia

“…DNA sequencing results were analyzed using NCBI BLAST. According to Willey et al (2009), 16S rRNA sequencing looks at the similarity of isolates to those already available in GenBank; this is one molecular detection method that is ideal enough to know the kinship relationship between bacteria because the 16S rRNA sequence is a gene found in all microbes The next closest species for which a sequence alignment of at least 100% query coverage was observed were Pediococcus pentosaceus strain DSM 20336, Pediococcus acidilactici strain NGRI 0510Q and Pediococcus argentini strain CRL 776 at 98% similarity to the DS15 isolate. Pediococcus stilesi strain FAIR-E 180 showed 98% similarity with 99% query coverage.…”

“…Dadih is made from buffalo milk which is fermented in bamboo for 24-48 hours. The fermentation process is carried out by LAB which are naturally present in buffalo milk (Rizqiati et al, 2015) and the environment (Wirawati et al, 2017). Studies have found that, the LAB strains present in dadih are generally Lactobacillus, Streptococcus, Leuconostoc and Lactococcus (Collado et al, 2007;Surono, 2003).…”

Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau

“…The total viable LAB count was in the range of 1.42 × 10 8 -3.80 × 10 8 cfu/g [34]. Various types of LAB can be found from one place to another in West Sumatra [35]. Leuconostoc paramesenteroides, which produce acetic acid, diacetyl, and other volatiles as the aromatic compounds were reported as the predominant strains of LAB [36].…”

“…The main problem in dadih production is the decreasing buffalo milk production due to the decreasing buffalo population in West Sumatra [22,35]. Wirawati et al [35] reported that in 2000, the total population of buffaloes in West Sumatra was 230,818 buffaloes based on Statistics of Sumatera Barat Provinces. In 2015, the population of buffaloes was 121,939 buffaloes [81], and in 2018, the number decreased again to 78,038 buffaloes [82].…”

“…Besides the programs from the government, the researchers have studied the alternative ways to solve the limited source of buffalo milk as the main ingredient of dadih, as well as to improve the quality of dadih. The potency of alternative ingredients to alter the limited buffalo milk in dadih production was studied, such as cow milk [35,50,53], goat milk [25,84,85], and soy milk [53,57] which are more available than buffalo milk. However, some additional processes, such as evaporation and skim milk addition, are needed to equal the total solid content of buffalo milk to produce dadih with desired properties [53,84,86].…”