Total Lactic Acid Bacteria, pH Values, Soluble Protein and Antioxidant Activity of Dadih using L. casei and L. plantarum with Different Fermentation Time

Abstract

Dadih is a traditional fermented food of West Sumatra, Indonesia that is considered being able to provide health benefits. Fermentation starter used a combination of L. casei and L. plantarum used proper fermentation length is expected to generate optimal antioxidant activity which increases the functional properties of the dadih, it can be classified as a functional food. The purpose of the research was to find out the total lactic acid, pH values, soluble protein, and antioxidant activity using different length of fermentation with a combination starter L. casei and L. plantarum. Complete Random Design with 5 treatments and 4 replicates was used as the experimental design. The treatments given consists of T0 = incubation of dadih for 48 hours, T1 = incubation for 60 hours, T2 = incubation for 72 hours, T3 = incubation during the 84 hours, T4 = incubation for 96 hours. The results showed that long fermentation resulted in the significant changes on the total lactic acid bacteria (LAB), pH values, protein soluble, and antioxidant activity (P<0.05). As conclusion, different length of fermentation increased lactic acid bacteria and total antioxidant activity in dadih. Optimum fermentation in 72 hours length of time, this corresponds in order to produce dadih with antioxidant activity and optimal total lactic acid, pH values and protein soluble.