Perkembangan dan Usaha Pengembangan Dadih: Sebuah Review tentang Susu Fermentasi Tradisional Minangkabau

Putra, Ade; Marlida, Yetti; Khasrad, Khasrad; Azhike, S.Y.D.; Wulandari, Riska Tia

doi:10.25077/jpi.13.3.159-170.2011

Cited by 11 publications

(9 citation statements)

References 2 publications

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“…In Indonesia, the role of swamp buffalo as a meat producer contributes significantly to meeting the demand for meat and achieving national meat self-sufficiency (Elizabeth 2017). Swamp buffalo is also significant in supplying buffalo milk to produce local Indonesian dairy products, including dadih, a Minangkabau fermented milk, particularly found in West Sumatra (Putra et al 2011). However, the declining population over the years is the main problem faced in buffalo development in Indonesia (Reswati et al 2021).…”

Section: Introductionmentioning

confidence: 99%

The profile of buffalo farming in Matur District, Agam Regency, West Sumatra

Reswati,

Putra

2023

AGRIVET

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This research aimed to overview the buffalo farming business profile in Matur District and analyze its development problems. Data were obtained using the snowball sampling method by interviewing 148 buffalo farmers and observing their farming. The parameters measured were: 1) farmer demographics, 2) profile of buffalo farming business, and 3) buffalo farming practice. The results showed that the buffalo farming business in Matur District was 58.78% managed by farmers aged 25-54 years, and most of their education was elementary school (54.05%). The farmers were quite experienced in raising buffaloes (18.46 years), but the average ownership was low (1.80 heads or 0.81 Livestock Units). Most of the buffaloes' business system is a profit-sharing system (57.43%). The feed given to buffaloes was mostly natural grass (78.38%), the rearing system was carried out semi-intensively (69.59%) and intensively (30.41%), and only 54.73% of farmers provided buffalo houses. The main constraint in the buffalo farming business development in Matur District was poor farming practices, shown by the low level of technical aspects implementation (38.60%). Most buffalo mating system was natural system (96.39%). Stud limitation availability was the main constraint in buffalo reproductive management, which affected high mating costs (reached IDR 20,000-300,000/conception) and inbreeding cases (15%). Farmers' knowledge about diseases could have been higher, and the buffaloes never got vaccinated. In conclusion, the buffalo management system in Matur District was low, and thus improvement is necessary.

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Section: Introductionmentioning

confidence: 99%

The profile of buffalo farming in Matur District, Agam Regency, West Sumatra

Reswati,

Putra

2023

AGRIVET

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“…One of the benefits of dadih is the content of lactic acid which is formed from the fermentation of buffalo milk at the room temperature for 24-48 hours (5) . The various lactic acids involved in dadih fermentation which can inhibit the growth of certain pathogens, can be used for further research, product development, and clinical intervention in humans (6) .…”

Section: Introductionmentioning

confidence: 99%

Characteristics of Nutrients and Microbiological Dadih Puding as Food Supplementation for Children with Sars-Cov-2 Infection

Helmizar

Rahmy²,

Susmiati³

et al. 2022

JKMA

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The Severe Acute Respiratory Syndrome Corona Virus-2 (SARS-CoV-2) that cause COVID-19 global pandemic is a devastating disease causing thousands of victims every day. Therefore, there must be a certain effort to reduce the risk of the disease progress, including improvement of individual immune system like the probiotic supplementation. Meanwhile, dadih is a dairy product obtained from fermented buffalo milk contains various nutrients for human body, especially probiotics that beneficial for reducing the risk of COVID-19 infection in children. The aim of the study was to determine the nutritional and microbiological content of dadih pudding as additional supplementation in children confirmed positive for COVID-19. The study design was True Experiment using Completely Randomized Design (CRD). It consisted of four formulas. They were F0 as the standard formula, then F1, F2, and F3 as the treatment formula by adding dadih 50, 60, 70, and 80 grams, respectively. This study was initiated with the analysis of biochemical nutritional valueÂ at a laboratory in Padang Research Center and Industry Standardization. Besides, it also determined the number of total Acid Lactic Bacterial quantification which was analyzed at microbiology laboratory, Agricultured Technology Faculty, UniversitasÂ Andalas. Nutrients and lactic acid bacteria in dadih pudding are potential as food supplementation, especially for children with COVID-19 infection. It is strongly recommended to give probiotic dadih to children in order to counter oxidative stress and inflammation, and the setting of COVID-19.Â

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“…Dadih is very popular in several districts/cities in West Sumatra Province such as Agam, Bukittinggi, Solok, Lima Puluh Kota and Tanah Datar. Various lactic acid bacteria contained in dadih can inhibit or remove certain pathogenic bacteria, and can be used for further assessment, product development, and clinical intervention in humans (Putra et al, 2011). Sadly however, the consumption of dadih by the people, especially the youths, has dropped in recent years.…”

Section: Introductionmentioning

confidence: 99%

Analysis of the Nutrients and Microbiological Characteristics of the Indonesian Dadih As a Food Supplementation

Helmizar¹,

Yuswita²,

Putra³

2018

GJHS

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Dadih, an Indonesia traditional fermented buffalo milk, is produced and consumed by the West Sumatra Minangkabau ethnic group of Indonesia that considered beneficial for human health. The objective of this study was to know nutrients composition and bacteriology characteristics of dadih that collected from Tanah Datar and Agam districs in West Sumatera province, Indonesia. This study initiated with analysis of biochemical of dadih covering protein, lipid, moisture value, ash content, pH, and titritable acidity. Bacteriology analysis have conducted to total bacterial and total Acid Lactic Bacterial quantification. In this study, we have found nutrients compositions of dadih are total percentage of protein, lipid, moisture value, ash content, pH, and titritable acidity of dadih from Tanah Datar respectively are 12.41±1.30, 5.70±1.73, 66.09±6.00, 0.72±0.13, 4.55±0.21, 0.51±0.56. Total percentage of protein, lipid, moisture value, ash content, pH, and titritable acidity of dadih from Agam respectively are 10.89±2.55, 18.00±14.65, 61.94±20.18, 1.14±0.79, 4.33±0.46, 1.70±0.21. Dadih from Tanah Datar contain 1.9 x 107 CFU/g BAL and 2.3 x 107 CFU/g total bacteria. Dadih from Agam contain 4.6 x 106 CFU/g BAL and 2.9 x 108 CFU/g total bacteria. There is not pathogenic bacteria in Dadiah Tanah Datar and Agam.

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Perkembangan dan Usaha Pengembangan Dadih: Sebuah Review tentang Susu Fermentasi Tradisional Minangkabau

Cited by 11 publications

References 2 publications

The profile of buffalo farming in Matur District, Agam Regency, West Sumatra

The profile of buffalo farming in Matur District, Agam Regency, West Sumatra

Characteristics of Nutrients and Microbiological Dadih Puding as Food Supplementation for Children with Sars-Cov-2 Infection

Analysis of the Nutrients and Microbiological Characteristics of the Indonesian Dadih As a Food Supplementation

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