Susu Segar Kambing Etawa Yang Difermentasi Dalam Bambu Betung (Dendrocalamus Asper) Dan Bambu Tali (Gigantochloa Apus) Sebagai Probiotik Bakteri Asam Laktat

Febrina, Ni Nyoman Tria; Bahri, Syamsul; Rasmi, Dewa Ayu Citra

doi:10.29303/jpm.v14i1.1054

Cited by 3 publications

(8 citation statements)

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“…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].…”

Section: Nutritional Characteristics Of Traditional Dadih Fermented P...mentioning

confidence: 99%

“…[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].…”

Section: Microorganisms In Dadih Fermentation Processmentioning

confidence: 99%

“…LAB probiotics from dadih can significantly reducing total cholesterol, serum LDL cholesterol and total bile acids [7]. According to Surono et al [6], mice fed high 39.7%, suspected as the activity of indigenous LAB strain Lactobacillus plantarum IS-10506. Tests for the ability of L. plantarum to assimilate cholesterol and deconjugate bile salts LAB Dadih at 37°C were greater than LAB from yogurt, showing a significant reduction in the number of pathogenic bacteria so that LAB Dadih could potentially be used as a probiotic [4][5][6][7].…”

Section: Introductionmentioning

confidence: 99%

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

Setiarto,

Anshory,

Wardana

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Dadih is a typical Minangkabau dairy product which is produced through the application of the natural fermentation of buffalo milk in a bamboo tube under conditions facultative anaerobic due to the presence of banana leaves as the packaging cover. This review aims to examine nutritional characteristics and microbiological aspects of Dadih as a traditional fermented food product from West Sumatra, and the challenges and development of Dadih products for application in the food industry. Microbes that play a dominant role in Dadih fermentation are Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus casei, Bifidobacterium bifidum, Leuconostoc mesenteroides, Enterococcus liquefaciens, Lactococcus lactis. Dadih product contains 10 types of essential amino acids, namely threonine, valine, methionine, isoleucine, leucine, phenylalanine, tryptophan, histidine, lysine, and arginine. Diversification of Dadih products is an attempt to vary the types of Dadih on the market so that it can be produced sustainably and consumers have many choices for consumption. The use of packaging that is stable against gas pressure, such as the use of glass bottles or aluminum tubes that are vacuum packed, is expected to be a more appropriate choice and a solution to the problem of Dadih packaging in the future. One effort besides applying low temperature to extend the shelf life of the Dadih is to reduce most of the whey water content. Production of Dadih powder can be done by spray drying method. The development of commercial curd powder products can be carried out efficiently by direct spray drying technique without having to purify the starter. Powdered curd products have a longer shelf life and are standardized quality to be packaged in cans.

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Section: Nutritional Characteristics Of Traditional Dadih Fermented P...mentioning

confidence: 99%

Section: Microorganisms In Dadih Fermentation Processmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Setiarto,

Anshory,

Wardana

2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…Besides the programs from the government, the researchers have studied the alternative ways to solve the limited source of buffalo milk as the main ingredient of dadih, as well as to improve the quality of dadih. 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].…”

Section: Challenges and Future Trends Of Dadihmentioning

confidence: 99%

Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau

2021

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Dadih or dadiah is traditional fermented buffalo milk of Minangkabau, which occurs spontaneously. Dadih is commonly served as ampiang dadih, or other dishes. The microbiota found in dadih are dominated by lactic acid bacteria, and yeasts are also found. The lactic acid bacteria provide functional value, such as antimicrobial, hypocholesterolemic, antimutagenic, antioxidant, and immunomodulatory properties, as well as being the source of γ-aminobutyric acid (GABA) as an anti-stress agent and folate. Nevertheless, many challenges were observed in dadih production, including the limitation of buffalo milk production due to decreasing populations of buffalo in the last two decades, unstandardized dadih production due to the spontaneous fermentation in natural bamboo tubes, and safety problems as no heat treatment is applied in the production of dadih. These problems impede the development of dadih production, thus is it important to improve buffalo cultivation through artificial insemination programs, using different types of milk and pasteurization processes in dadih production, and incubator development to accelerate the fermentation period.

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“…From a livestock perspective, milk is the secretion of livestock milk glands that are currently lactating and well milking (Oka et al, 2017). Goat milk can be processed into various products (Febrina et al, 2019); Mahdiah (2020). Goat milk is one of the neutraceutical health drinks.…”

Section: Introductionmentioning

confidence: 99%

Factors Affecting Agroindustry Development Ettawa (Pe) Breeding Goat Milk in Daerah Istimewa Yogyakarta

Puspitaningrum¹,

Hikmah²,

Ilham³

2022

Malays. anim. husb. J.

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The demand for animal food product in Daerah Istimewa Yogyakarta (DIY), the Special Region in Java, over the last ten years has shown a significant increase. This is in line with the increase in the population of DIY and also the increase in the income per capita of the people in DIY in meeting the adequacy of food sources of higher quality protein. One of the requests for animal food products other than meat is milk. The milk that is currently starting to develop apart from cow’s milk is goat’s milk, especially the type of goat’s milk from Ettawa Crossbreed (PE). This paper is the result of a research that aimed at analyzing the factors that influence the development of PE goat milk business in DIY, viewed from the supply and demand side. The analytical method used is descriptive with a simultaneous equation modeling approach. The results showed that simultaneously the variables of the population of PE goats, the amount of milk production of PE goats, the amount of milk production of PE goats in the year prior had an effect on the supply side. Meanwhile, on the demand side, simultaneously, the factors that influence the demand for PE goat milk are the population of DIY, income per capita, the price of PE goat milk and consumption of PE goat milk in the year prior. The study on the development of PE goat’s milk business was carried out with a simple descriptive analysis showing that in the future the demand for PE goat’s milk will increase, it is necessary to make efforts to strengthen the potential of PE goat’s milk in DIY, especially in terms of milk products processing business and their derivative products. It is hoped that in the future PE goat’s milk can play more role as a substitute product for cow’s milk in DIY.

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Susu Segar Kambing Etawa Yang Difermentasi Dalam Bambu Betung (Dendrocalamus Asper) Dan Bambu Tali (Gigantochloa Apus) Sebagai Probiotik Bakteri Asam Laktat

Cited by 3 publications

References 1 publication

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

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

Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau

Factors Affecting Agroindustry Development Ettawa (Pe) Breeding Goat Milk in Daerah Istimewa Yogyakarta

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