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

Abstract

BACKGROUND: Dadiah, traditional yogurt from Indonesia, which is known as a source of probiotics, also contains micronutrients. AIM: This descriptive study aimed to determine whether additional ingredients and processes during the manufacture of Dadiah pudding maintain the iron, zinc, calcium, and total lactic acid bacteria (LAB) contents. METHODS: Dadiah pudding was made using Dadiah originated from Bukittinggi, West Sumatra. Micronutrient levels were analyzed according to Indonesian National Standard 01-2896-1998. The total LAB were counted by inoculating samples on Man, Rogosa, and Sharpe agar with serial dilution, and morphological identification was carried out using gram stain. RESULTS: In 100 g of original Dadiah, mango and chocolate Dadiah pudding contained 347.98, 276.61, and 279.29 mg of calcium; 4.87, 3.75, and 6.31 mg of zinc; 6.53, 6.60, and 9.39 mg of iron; and 6.4 × 10⁹, 6.1 × 10⁹, and 2.4 × 10⁹ CFU/ml LAB, respectively. CONCLUSION: This study found that modifying the original Dadiah into Dadiah pudding has been proved to affect the concentration of calcium, zinc, and iron and to maintain total LAB. We suggest that consuming Dadiah pudding may be a good choice as a food supplementation for pregnant women to optimize the golden period outcomes.

The Effect of Additional Dadih on Lactic Acid Bacteria and Nutritional Value of Pudding as a Food Supplementation

“…The pudding was cooled until 60-70 °C and then mixed well with dadih. Dadih pudding was poured into the pudding mold and chilled in the refrigerator for it to be ready to serve (Taufiqa et al, 2021).…”

“…The result of a similar study found that total LAB in the original dadih (6.4 × 10 9 CFU/mL) was almost the same as those in Mango Dadiah (MD) pudding (6.1 × 10 9 CFU/mL), whereas they were reduced (2.4 × 10 9 CFU/mL) in Chocolate Dadiah (CD) pudding. A decrease of 62.5% of total LAB in CD as compared to the original dadiah may be due to the chocolate powder used as the additional ingredient in the pudding (Taufiqa et al, 2021).…”

Edukasi Manfaat Probiotik Susu Kambing Etawa dalam Percepatan Penurunan Prevalensi Stunting di Kota Padang Panjang

“…Dadiah adalah makanan tradisional Sumatera Barat yang dibuat dari susu kerbau yang di fermentasi alamiah dalam tabung bambu dan di tutup oleh daun pisang dan dibiarkan pada suhu kamar selama 2-3 hari. Dadiah telah banyak diteliti bahwa kandungan probiotik yang terdapat dalam dadiah jumlah nya tinggi sehingga jika di konsumsi dengan jumlah yang adekuat dapat meningkatkan kesehatan dan sistim imun (Taufiqa et al, 2021;Venema & Surono, 2019).Probiotik halal pada dadiah Lintau sudah di teliti dan di identifikasi memiliki kesamaan dengan L, fermentum. Dadiah yang mengandung probiotik ini akan dipakai sebagai starter dalam pembuatan produk Inovasi yogurt dari susu kambing Etawa yang merupakan salah satu unggulan produk susu murni di Padang Panjang.…”

The effect of Dadih for the prevention of iron deficiency anemia in adolescent girls 12-15 years old

“…Vitamin C content can increase iron absorption (Rieny et al, 2021) and vitamin A affects iron metabolism, which can increase hemoglobin concentration (Jus'at et al, 2014)Additionally, dadih is a probiotic food source. In 100 g of dadih there are lactic acid bacteria 6,4x10 9 CFU/ml (Taufiqa et al, 2021). Previous studies demonstrated the ability of probiotics to increase iron absorption.…”

“…Dadih contains essential minerals and vitamins that increase iron absorption ( Purnasari et al 2021). Iron in 100 g of dadih as much as 6,53 mg (Taufiqa et al, 2021). Iron plays a role in the formation of hemoglobin and transport of oxygen throughout the body (Wong, 2017).…”