Abstract
Dadiah is a traditional fermented buffalo milk from West Sumatra, Indonesia. It is one of the healthiest drinks because it contains lactic acid bacteria (LAB), which has many health benefits. Lactic Acid Bacteria (LAB) are a group of bacteria that play a role in the fermentation process of food. Lactic Acid Bacteria (LAB) content in dadiah will affect the quality of dadiah in general.West Sumatra has several dadiah producing areas, one of which is the Sianok area located in the city of Bukittinggi. This research aims to find out the potential of Sianokdadiah as a probiotic food. The method used in this research is a survey method with descriptive analysis. Lactic Acid Bacteria (LAB) contained in dadiah was isolated using de Man RogosaSharge (MRS) media. The isolates were then identified based on their morphology and biochemical properties. The tests carried out include gramme stain, catalase test, fermentative type, retention of gastric juice and bile salts. Furthermore, testing using 16S rRNA molecular identification techniques was conducted to determine the species level. The results of the study obtained a total colony of Lactic Acid Bacteria (LAB) from dadiah 89x109 CFU/g. The identification of the single colony found that the Lactic Acid Bacteria (LAB) obtained was included as Gram-positive, with the type of homofermentative fermentation, catalase negative. It has resistance to stomach acid at pH 3 with a viability of 83.7%, bile salt resistance of 0.3%, and viability of 67.3%. Identification of Lactic Acid Bacteria (LAB) using the 16S sRNA gene, the results of running PCR with a base length of 1428bp. Analysis based on phylogenetic trees showed that Lactic Acid Bacteria (LAB)dadiah from the city of SianokBukittinggi has a relationship with Pediococcusacidilactici. From the results of this research, it can be concluded that dadiah from the city of Sianok Bukittinggi has a good enough potential as a probiotic.
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