Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau

Arnold, Marcellus; Rajagukguk, Yolanda Victoria; Gramza‐Michałowska, Anna

doi:10.3390/beverages7030060

Cited by 15 publications

(12 citation statements)

References 58 publications

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“…At the cozy temperature, thermophilic bacteria are usually isolated from dadiah, which depends on room temperature for incubation spontaneous fermentation. No wonder previous researchers keep isolating thermophilic bacteria as Lactic acid bacteria in dadiah [7], [8], [3], and [1].…”

Section: Location Researchmentioning

confidence: 99%

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Nutrient, total colony, and calory analysis of “ampiang dadiah” in Bukittingi

Sukma,

Rakhmadi,

Afdhol

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Dadiah (some reference called dadih) is fermented buffalo milk originally from the Minangese, mostly located in West Sumatra. One diversity to serve on the table combines Flake Glutinous Rice (FGR) with syrup palm sugar and grated coconut as a topping. At the origin place, the meal known as Ampiang Dadiah is usually consumed as breakfast. However, there has yet to be any literature discussing the nutrients of Ampiang Dadiah up to now. This paper explores the nutrient content, calories per 100 g, and total Lactic Acid Bacteria as traditional buffalo milk derivates with a million benefits. The study was conducted in Bukittinggi, a city whose campaign is in place of central Minangese culture in West Sumatra. The method of research is an in-depth interview. Purposive sampling is supported by laboratory descriptive observation of the product based on the criteria of selling Ampiang Dadiah for more than the one-year minimum, producing Ampiang Dadiah daily, and having a permanent food stall. The study shows the nutrient rate of Ampiang Dadiah is protein 6.87% ± 1.84, fat content 0.75% ± 0.23, moisture 61.37% ± 3.25, Calorie 141.92 Kcal/100 g or equal to 515 Kcal/portion with total Lactic Acid Bacteria 28 x 107. In conclusion, although Ampiang Dadiah is a fermented milk derivative of meals, the Total Lactic Acid Bacteria still supports categories as a functional food. The nutrient content and calories are still available as breakfast, especially for locals.

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Section: Location Researchmentioning

confidence: 99%

“…The menu described above is known as Ampiang Dadiah. Ampiang in minangese describes as FGR [3]. In the process, FGR were flattened-pre-roasted rice [4].…”

Section: Introductionmentioning

confidence: 99%

Nutrient, total colony, and calory analysis of “ampiang dadiah” in Bukittingi

Sukma,

Rakhmadi,

Afdhol

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…Different types of bacteria found in dadih can make use of the change in pH value. According to [17] the lactic acid generated can cause buffalo milk to coagulate into dadih and have a negative impact on the pH level of the milk by causing protein deposition. The type of bamboo used can also impact the pH level of the dadih because bamboo can also create organic acid subtances such oxalic acid, citric acid, malic acid and succinic acid.…”

Section: Ph Valuementioning

confidence: 99%

Proximate Analysis of Dadih from Batu Payung Village, Lareh Sago Halaban District, Limapuluh Kota Regency, West Sumatera, Indonesia

Alzahra,

Melia,

Purwati

2024

IOP Conf. Ser.: Earth Environ. Sci.

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Dadih is a traditional food made from fermented buffalo milk from West Sumatera, Indonesia, for 24-48 hours at room temperature. Dadih is one of the processed dairy products which is efficacious as a functional food. Dadih is a functional food that is a probiotic that contains lactic acid bacteria (LAB). This study aimed to determine the proximate properties of Dadih from Batu Payung Village, Lareh Sago Halaban District, Limapuluh Kota Regency West Sumatera, Indonesia. The research method was a descriptive method and analysis in the laboratory. The measured variables were protein content, fat content, water content, and pH. The sample used was taken from Batu Payung Village, Lareh Sago Halaban District, Limapuluh Kota Regency, West Sumatera, Indonesia because it is one of the buffalo milk producing centers in Limapuluh Kota Regency, which is then processed into Dadih. The results of this study indicate that Dadih from Batu Payung Village, Lareh Sago Halaban District, Limapuluh Kota Regency, West Sumatera has protein content ranging from 6.83%-7.90%, 5.11%-5.92% fat, 74.18%-75.71% moisture content, and pH 5.0-5.3. The conclusion is that Dadih has good nutritional quality.

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“…[13] reported that the pH of traditionally fermented goat milk whey in ori bamboo tubes had a pH value of 6.47. Whereas in research [14] that cow's milk whey with a combination of starters has a pH range between 3.99 to 4.07.…”

Section: Degree Of Acidity (Ph) Of Buffalo Wheymentioning

confidence: 99%

The Effect of Buffalo Milk Whey on Salmonella Populations in Chickens Infected with Salmonella sp.

M.K.Arjuna,

N.Ginting,

S.Pakpahan

2024

jpi

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Bacterial is one cause of health decreased on poultry especially chicken. This study aims to determine the effect of giving buffalo milk whey on the number of salmonella populations found in chickens infected with Salmonella sp. The study was conducted at the Animal Production laboratory, Faculty of Agriculture, and the Microbiology Laboratory, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara. The design used was a non-factorial completely randomized design (CRD) with 4 treatments with 5 replications. Treatment consisted of P0 (control without whey administration), P1 (25% whey + 75% distilled water), P2 (50% whey + 50% distilled water), and P3 (antibiotic Colimas). Observation parameters were pH, antimicrobial bacterial test and number of Salmonella sp bacterial colonies. The results showed that the treatment had a real effect on pH, antimicrobial bacterial tests and the number of Salmonella sp bacterial colonies. In conclusion that giving buffalo milk whey to native chickens infected with Salmonella sp. with treatment of 50% buffalo whey + 50% distilled water can increase the pH and reduce the population of Salmonella sp. on chicken digestion so that it can replace the use of commercial antibiotics.

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Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau

Cited by 15 publications

References 58 publications

Nutrient, total colony, and calory analysis of “ampiang dadiah” in Bukittingi

Nutrient, total colony, and calory analysis of “ampiang dadiah” in Bukittingi

Proximate Analysis of Dadih from Batu Payung Village, Lareh Sago Halaban District, Limapuluh Kota Regency, West Sumatera, Indonesia

The Effect of Buffalo Milk Whey on Salmonella Populations in Chickens Infected with Salmonella sp.

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