Pengaruh Penambahan Skim terhadap Karakteristik Dadih Susu Sapi yang Dibuat dalam Ruas Bambu Wuluh (Schizostachyum silicatum) di Bali

Abstract


 
 
 
 
 
 
 
 
 This study aims to determine the effect of skim additional on the characteristics and the amount of the right skim additional of cow milk dadih made in wuluh bamboo (Schizostachyum bluneiness) tubes. The completely randomized design with 5 levels of skim addition treatment were : 4%, 6%, 8%, 10% and 12%. The treatment was repeated 3 times for obtain 15 experimental units. The data were analyzed by variance, and the significant effect of the treatment was followed by Duncan. The additional of skim has effect to yield, water content, pH, total acid, total microbes, total lactic acid bacteria (LAB) and has effect to scoring test of aroma, taste and overall acceptance by hedonic test, but doesn’t significantly affect scoring test of color and texture. The addition of 10% skim produces the best characteritics with yield 65,31%, water content 63,72%, pH 5,50, total lactic acid 1,31%, total bacterial colony 4,38 x 109CFU/g, total lactic acid bacteria (LAB) 3,42 x 109 CFU/g, color cream, typical aroma of fermented milk, solid texture, sour taste and rather dislike on overall acceptance.
 
 
 
 
 Keywords : cow milk dadih, skim milk, wuluh bamboo.
 
 
 
 
 
 
 
 

Nutritional and microbiological characteristics of Dadih and their application to the food industry: A review

“…The two kinds of literature show that the normal level of whey protein is usually more than 4%, while whey fat is at least in the range above 7-8% [14,17]. The existence of several variations in the characteristics of the Dadih is thought to be influenced by important factors related to raw materials and the manufacturing process, such as the initial composition of the buffalo milk used, the type and size of the bamboo tube used, and the length of the buffalo milk fermentation process [4,10,23,39,40].…”

“…[12,15,16,18] Most of these bacteria come from buffaloes' digestive tract, buffalo teats, or from cross-contamination by milking workers [16,18]. Other microbes, such as lactic acid bacteria and yeast, can come from bamboo tubes as Dadih fermentation containers or banana leaves used as covers (wrappers) during the fermentation process [23,39,40]. Microbes that play a dominant role in Dadih fermentation are lactic acid bacteria such as Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus casei, Bifidobacterium bifidum, Leuconostoc mesenteroides, Enterococcus liquefaciens, Lactococcus lactis [15,16,18].…”

“…The diversity of types of microorganisms found in Dadih is thought to be influenced by variations in the use of existing bamboo tubes [4,10,23]. Differences in bamboo growing locations, bamboo species and ages are most likely factors in the variation in the levels and varieties of microorganisms that ferment buffalo milk [23,39,40]. Related to this, several studies have also tried to use purified Dadih cultures which are then added to evaporated buffalo or cow milk to make Dadih [1].…”

“…But behind that, using bamboo tubes as Dadih packaging in some circles is considered unattractive from an aesthetic point of view. The use of bamboo tubes will also be an obstacle in the modern commercialization of Dadih because the size of the bamboo tubes used is not uniform, and the insufficient number of bamboo tubes for sustainable production will be a barrier to large-scale Dadih production [39,40]. Related to the conditions mentioned above, using packaging that has indeed been mass-produced, such as plastic cups, is the better choice.…”

Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau

“…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].…”