Potential of dadiah kapau from Agam District, West Sumatra, Indonesia as a source of probiotics for health

Roza, Elly; Aritonang, Salam N.; Yellita, Yulia; Susanty, Hilda; Rizqan, Rizqan; Pratama, Yudha

doi:10.13057/biodiv/d230161

Cited by 5 publications

(5 citation statements)

References 24 publications

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“…The present study isolated and characterized local probiotics from different vegetables and fruits. Various researchers have reported the isolation of probiotics from different ecological environments ( Dabiré et al, 2022 , Roza et al, 2022 ).…”

Section: Discussionmentioning

confidence: 99%

Evaluation of isolated probiotics on the efficacy of immune system in male and female Wistar rats

Bibi¹,

Ashraf²,

Shehzadi³

et al. 2023

Saudi Pharmaceutical Journal

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Section: Discussionmentioning

confidence: 99%

Evaluation of isolated probiotics on the efficacy of immune system in male and female Wistar rats

Bibi¹,

Ashraf²,

Shehzadi³

et al. 2023

Saudi Pharmaceutical Journal

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“…Other amino acids such as tyrosine have a benzene ring which is very active in eliminating free radical ions 22 . The good antioxidant activity in curd makes this drink an alternative functional food in treating various degenerative diseases, such as dyslipidemia, atherosclerosis, obesity and others [23][24][25] .…”

Section: Antioxidant Activitymentioning

confidence: 99%

Antioxidant Activity and Amino Acid Profile of "Dadih" from Various Regions in West Sumatra, Indonesia

Habibi,

Gusnedi,

Sartika

et al. 2023

JIK

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Dadih or curd is a traditional product typical of West Sumatra which is made through natural fermentation using the lactobacillus plantarum bacteria in bamboo. Each region in West Sumatra makes curd in various ways that affect its quality. This study aims to determine the amino acid profile and antioxidant activity of curd from various regions in West Sumatra. The study was conducted by testing curd from 4 main curd center regions, namely Bukittinggi, Payakumbuh, Batusangkar and Alahan Panjang. Certain tests were applied to assess the protein content using the Kjedahl method, amino acids content using the HPLC method and antioxidant activity using the DPPH method. The test results showed that curd from Payakumbuh had a higher protein and amino acid content compared to other regions. Furthermore, such curd had the highest level of antioxidant activity towards free radicals compared to other regions, with an IC50 value of 95.11 ± 0.40 mg/kg, which was included in the strong category. There was a significant relationship between amino acid content and antioxidant activity of curd. It can be concluded that curd from Payakumbuh had the best amino acid content and antioxidant activity compared to other regions in West Sumatra.

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“…Setelah pemerahan selesai, susu disaring lalu dimasukan kedalam tabung bambu yang telah disediakan serta dilakukan proses fermentasi selama 1 x 24 jam setelah itu langsung dijual ke pasar. Penjualan susu kerbau yang dilakukan peternak dalam keadaan bentuk susu fermentasi atau dadih yaitu makanan tradisional masyarakat Sumatera Barat (Roza et al, 2022). Pemasaran dadih cukup baik, tidak ada yang tersisa dadih yang dibawa ke pasar bahkan untuk saat ini tidak terpenuhi permintaan pasar akan dadih.…”

Section: Hasil Dan Pembahasanunclassified

Introduksi Teknologi Pakan Untuk Meningkatkan Produksi Dan Kualitas Susu Kerbau Murrah Di Nagari Kapau Kecamatan Tilatang Kamang Kabupaten Agam

Roza

Aritonang

Yellita

et al. 2022

JHI

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The Murrah buffalo is a breed of dairy-type river buffalo that has better milk production than the Mud buffalo. In West Sumatra, buffaloes are generally kept traditionally and the feed provided is low-quality field grass without providing concentrate so that productivity has not shown good results. This increase in productivity can be done through improving maintenance management and improving the quality of the feed given to buffaloes. Community service is an activity that aims to provide knowledge in technological innovation to breeders in the form of providing probiotics and the use of local forage feeds, especially cassava leaves as supplementary feed for buffaloes to increase production and quality of buffalo milk in order to increase farmers' income, while the specific target is expected to foster community self-reliance. in an effort to use local forage as animal feed. The method applied is counseling, training/pilots and discussion are the best ways to transfer knowledge and technology to farmers, while guidance and coaching can be done periodically through coordination with the head of the Kelok Rambai Cattle Farmer's group, Nagari Kapau, Tilatang Kamang District, Agam Regency. is the only livestock group in Kab. Agam who raises Murrah buffalo as a producer of curd. The results obtained were an increase in milk production 3.25 vs 4.75 l/day and milk quality: fat 5.47 vs 6.26%, Protein 4.35 vs 5.60%, SNF 10.76 vs 11.85% and water content 82.20 vs 81.75%. The conclusion of this activity is that the provision of probiotics and cassava leaf pellet supplement feed can increase the production and quality of Murrah buffalo milk and increase the income of farmers.

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Potential of dadiah kapau from Agam District, West Sumatra, Indonesia as a source of probiotics for health

Cited by 5 publications

References 24 publications

Evaluation of isolated probiotics on the efficacy of immune system in male and female Wistar rats

Evaluation of isolated probiotics on the efficacy of immune system in male and female Wistar rats

Antioxidant Activity and Amino Acid Profile of "Dadih" from Various Regions in West Sumatra, Indonesia

Introduksi Teknologi Pakan Untuk Meningkatkan Produksi Dan Kualitas Susu Kerbau Murrah Di Nagari Kapau Kecamatan Tilatang Kamang Kabupaten Agam

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