Proximate analysis of Dadih from Kapau, Agam Regency, West Sumatera, Indonesia

Putri, Melati Trisnaneng; Juliyarsi, Indri; Roza, Elly; Purwati, Endang

doi:10.1088/1755-1315/888/1/012044

Cited by 2 publications

(1 citation statement)

References 1 publication

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“…Lactose and casein are components of milk that play important roles in fermentation. LAB convert lactose as an energy source and carbon into lactic acid [23]. LAB grow well at 18 C-22 C, whereas Lactobacillus species grow well at temperatures above 22 C [24].…”

Section: Lactic Acid Bacteria (Lab)mentioning

confidence: 99%

Physicochemical and microbiological study of Dadiah jelly candy with the addition of Clitoria ternatea flower extract

Juliyarsi,

Sandra,

Melia

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Dadiah is a traditional fermented buffalo milk originating from West Sumatra, Indonesia and has health benefits. The aim of this study was to evaluate the effect of the addition of Clitoria ternatea flower extract addition (0,5%, 1%, 1,5%, and 2%) on the moisture content, hardness, total lactic acid bacteria, antioxidant activity, and total phenolic content of dadiah jelly candies. The results showed that the addition of Clitoria ternatea extract increased the moisture content, decreased the hardness value, increased the total phenolic content, and enhanced the antioxidant activity of the jelly candies. Compared to the dadiah jelly candies without Clitoria ternatea addition, jelly candies with Clitoria ternatea addition at any concentration did not differ significantly (P > 0.05) in total lactic acid bacteria, whereas the pH value increased as the concentration of the Clitoria ternatea extract increased. Overall, the use of Clitoria ternatea flower extract can improve the functional properties of dadiah jelly candies, with the best concentration of 2% of the Clitoria ternatea extract on the antioxidant activity and total phenol content.

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Section: Lactic Acid Bacteria (Lab)mentioning

confidence: 99%

Physicochemical and microbiological study of Dadiah jelly candy with the addition of Clitoria ternatea flower extract

Juliyarsi,

Sandra,

Melia

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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From tradition to innovation: dadih, the Minangkabau tribe's traditional fermented buffalo milk from Indonesia

Herlina,

Setiarto

2024

J. Ethn. Food

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Dadih, also known as dadiah, is a traditional fermented buffalo milk from Minangkabau tribe in West Sumatra. This product is similar to yogurt, with a smooth and shiny surface, thick-bodied, creamy color and pleasant flavor. Microbes that play a dominant role in dadih fermentation are lactic acid bacteria, which possess several functional features, including antimicrobial, antioxidant, antimutagenic, hypocholesterolemic and immunomodulatory properties. However, traditional dadih production faced numerous challenges that impede its development, including the limitation of buffalo milk production, unstandardized dadih production due to the spontaneous fermentation, safety concerns from the absence of heat treatment, as well as limited shelf-life and consumer acceptance of traditional dadih product. Therefore, it is crucial to improve buffalo cultivation, using different types of milk, and apply pasteurization process in dadih production. Furthermore, innovation in dadih product that is more durable and preferred by consumers can be achieved through the application of various processing and packaging technologies.

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Proximate analysis of Dadih from Kapau, Agam Regency, West Sumatera, Indonesia

Cited by 2 publications

References 1 publication

Physicochemical and microbiological study of Dadiah jelly candy with the addition of Clitoria ternatea flower extract

Physicochemical and microbiological study of Dadiah jelly candy with the addition of Clitoria ternatea flower extract

From tradition to innovation: dadih, the Minangkabau tribe's traditional fermented buffalo milk from Indonesia

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