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

Abstract

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.