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


  •  Helmizar Helmizar    
  •  E. Yuswita    
  •  A. E. Putra    

Abstract

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.



This work is licensed under a Creative Commons Attribution 4.0 License.
  • Issn(Print): 1916-9736
  • Issn(Onlne): 1916-9744
  • Started: 2009
  • Frequency: monthly

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