Milk Dadih Research Articles

Potensi Sirop Umbi Yakon sebagai Prebiotik Dadih Susu Sapi untuk Asupan DMT2

Background: The prevalence of people with Type 2 Diabetes Mellitus (T2DM) is ≥90% of the total diabetics worldwide. The formulation of dadih of cow’s milk with the addition of yacon tuber syrup can potentially be a synbiotic product. Consumption of synbiotic products in people with T2DM can provide a glycemic control effect. Objective: Analyzed the effect of adding yacon tuber syrup on total lactic acid bacteria (LAB), pH, total acid, and acceptability of cow’s milk dadih. Method: The research design was experimental with a single-factor completely randomized design (CRD) and three repetitions. The method used to analyze the total LAB test uses total plate count (TPC), the pH test using a pH meter, the total acid test using the acid-base titration method, and the acceptability test using an organoleptic test with a hedonic scale (1-9). Results: the addition of yacon tuber syrup affected the pH value (p= 0,016). While, it did not show a significant effect (p>0,05) between the addition of yacon tuber syrup on total LAB, total acid, and organoleptic. Conclusion: Product F2 with added 20% yacon tuber syrup was the best formula with the highest total LAB and acceptability.

Effects of Microbiological and Physicochemical Properties of Cow’s Milk and Goat’s Milk Dadih Inoculated with Various Lactobacillus Species

Dadih is a dairy-based product and it is one of the most popular desserts among Malaysians and Indonesians. It is made from raw milk which naturally contains various types of microorganisms. This study was conducted to develop cultured dadih by inoculating various Lactobacillus species such as Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus paracasei into dadih made from cow’s milk and goat’s milk. Prior to isolation of LAB from control dadih (dadih without inoculation with LAB), the dadih was stored at 4˚C for 48 hours. The microbiological (general microbial load, viability of and LAB, mould and yeast count) and physicochemical properties (pH, lactic acid content, total soluble solid, colour, texture and proximate composition) of dadih with different LAB strains and without LAB strain were determined. Results showed that L. paracasei spp. paracasei, Lactobacillus brevis, Lactobacillus casei were isolated from cow’s milk dadih while only L. paracasei spp. paracasei was isolated from goat’s milk dadih. The number of LAB ranged from 5.73 to 6.06 log10 CFU/g for cow’s milk dadih and 5.19 to 5.88 log10 CFU/g for goat’s milk dadih. Results revealed that dadih inoculated with LAB has lower pH and greater amount of lactic acid produced than control dadih. Total soluble solid for dadih with LAB also decreased. Hardness of dadih without LAB culture was higher compared to the inoculated dadih with LAB cultures. Proximate compositions (moisture, ash, crude fat, crude protein and total carbohydrate) showed variations due to differential formulations and incorporations of different LAB strains. Findings showed that L. acidophilus was chosen as the best starter culture for both types of dadih because it has significant effects on pH, titratable acidity, total soluble solid and texture of the dadih.

Isolation and Identification of Lactic Acid Bacteria from Fermented Buffalo Milk (Dadih) Originated from Kerinci District, Jambi Province of Sumatera, Indonesia

Isolation and Identification of Lactic Acid Bacteria from Fermented Buffalo Milk (Dadih) Originated from Kerinci District, Jambi Province of Sumatera, Indonesia

The effects of a local dairy food supplement on pregnancy outcomes in Indonesia: A feasibility trial

Abstract Introduction Approximately 20.1% of Indonesian pregnant women are underweight (BMI<18.5kg/m²) and over 50% of women have inadequate gestational weight gain (GWG) [1]. Maternal nutrition is a modifiable factor influencing child health. This project aims to assess the feasibility of a randomised controlled trial (RCT) using a traditional Indonesian yogurt from buffalo milk (Dadih), to improve outcomes for pregnant mothers and their babies. Methods This is a two armed feasibility RCT (1:1) in which 200 women with body mass index<27.5kg/m² (Asian BMI classifications) were planned to randomly be allocated to routine care or the intervention group, who will be supplemented with four weekly servings of Dadih. Results A total of 107 women were recruited to the trial in the first wave from Dec 2018-March 2019 (recruitment rate of ∼25/month). Of these 81 have been followed up to delivery and will be followed up to 6 months postpartum. Local Dadih production reached its full capacity in one region and recruitment had to be extended to other regions. Comparative trends on study outcomes including GWG, mode of birth, postpartum depression, postpartum haemorrhage, maternal nutritional status, anaemia, birthweight, gestational age, admission to neonatal care unit, breastfeeding, neonatal health status will be reported. Conclusions Early results show that the supplementation is acceptable to women and protocol implementation is feasible. In order for this feasibility project to be developed to a full scale RCT, improvements to the infrastructure of supply are required. Such projects may have positive economic impact and provide sustainable solutions to local maternal and neonatal health challenges. Reference 1. Soltani H, Lipoeto NI, Fair FJ, Kilner K, Yusrawati Y. (2017) Pre-pregnancy body mass index and gestational weight gain and their effects on pregnancy and birth outcomes: a cohort study in West Sumatra, Indonesia. BMC Women's Health. Key messages Nutritional supplementation using a traditional Indonesian yogurt (Dadih) made from buffalo milk during pregnancy has been received positively by women. Depending on the observed comparative trends from the study outcomes, infrastructure investment is required to enable the feasibility study to be expanded to a full scale randomised controlled trial.

Pengaruh Penambahan Skim terhadap Karakteristik Dadih Susu Sapi yang Dibuat dalam Ruas Bambu Wuluh (Schizostachyum silicatum) di Bali


 
 
 
 
 
 
 
 
 This study aims to determine the effect of skim additional on the characteristics and the amount of the right skim additional of cow milk dadih made in wuluh bamboo (Schizostachyum bluneiness) tubes. The completely randomized design with 5 levels of skim addition treatment were : 4%, 6%, 8%, 10% and 12%. The treatment was repeated 3 times for obtain 15 experimental units. The data were analyzed by variance, and the significant effect of the treatment was followed by Duncan. The additional of skim has effect to yield, water content, pH, total acid, total microbes, total lactic acid bacteria (LAB) and has effect to scoring test of aroma, taste and overall acceptance by hedonic test, but doesn’t significantly affect scoring test of color and texture. The addition of 10% skim produces the best characteritics with yield 65,31%, water content 63,72%, pH 5,50, total lactic acid 1,31%, total bacterial colony 4,38 x 109CFU/g, total lactic acid bacteria (LAB) 3,42 x 109 CFU/g, color cream, typical aroma of fermented milk, solid texture, sour taste and rather dislike on overall acceptance.
 
 
 
 
 Keywords : cow milk dadih, skim milk, wuluh bamboo.
 
 
 
 
 
 
 
 

Lactobacillus plantarum IS-10506 promotes renal tubular regeneration in pyelonephritic rats.

Lactobacillus plantarum IS-10506 is a novel probiotic isolated from Indonesian traditional fermented buffalo milk dadih. Probiotics are clinically proven to be effective in accelerating recovery after urinary tract infection (UTI) and in decreasing recurrent UTI in children with or without structural disorders of the urinary tract. This study aimed to investigate the role of the probiotic L. plantarum IS-10506 in activating and regenerating renal epithelial stem cells in pyelonephritic rats. Fifty-five 20-weeks-old male Sprague-Dawley rats were randomised into control, lipopolysaccharide (LPS) and treatment (LPS and probiotic) groups. Pyelonephritis was induced with Escherichia coli ATCC 25922 LPS administered via a urethral catheter on the first experimental day to the LPS and treatment groups. Microencapsulated L. plantarum IS-10506 was orally administered once daily for up to 14 days to the treatment group. On days 3, 5, 7, 10 and 14, five rats per group were sacrificed and their kidneys were immunohistochemically analysed for production of interleukin (IL)-10, lipocalin-2 and Ki-67 in the renal tubular cells. IL-10 production was upregulated starting from day 3 through day 14 in the treatment group (P<0.05) compared with that in the control and LPS groups. Moreover, treatment with the probiotic led to increased activation of renal tubular stem cell, as indicated by a higher lipocalin-2 production, and further proliferation of renal tubular stem cells was documented by a higher Ki-67 production. Taken together, these results indicate that the anti-inflammatory probiotic L. plantarum IS-10506 improves renal injury in pyelonephritic rats by activating endogenous renal tubular stem cells to proliferate into mature renal tubular epithelial cells.

Perancangan Model Bisnis Usaha Produk Dadih Susu Sapi Kedalam Kanvas Model Bisnis dan Peta Empati

The substitution of raw material for dadih product into cow's milk is an effort to overcome the limitations of buffalo milk. This business needs to be analyzed regarding business aspects amid the intense competition of fermented milk products on the market. The purpose of this study was to analyze the business model of cow milk dadih products using the model business canvas and to map the needs of consumers of dadih products using empathy maps. The results of the business model analysis shown that dadih products have the potential to be developed to expand market reach. Customer segmentation needs to be expanded using the proportion of values that have been designed and promoted with the help of all parties, including the support of the West Sumatra government. Empathy map provides an overview of dadih product manufacturers about the needs and desires of consumers of dadih products.

Characteristic and Development of Cow’s Milk Dadih as an Alternate of Buffalo’s Milk Dadih

&lt;em&gt;Dadih&lt;/em&gt; is a product of fermented buffalo milk in a bamboo tube from West Sumatera. The decline of buffalo population in West Sumatera caused &lt;em&gt;dadih&lt;/em&gt; scarcity. The demand of dadih is high because it is an integral part of the Minangkabau’s diet and culture. Cow milk can be used as a substitute of buffalo milk for producing &lt;em&gt;dadih&lt;/em&gt;, although the product has slightly different characteristics, especially lower total solids. Producing cows milk dadih similar to buffalo milk dadih, fresh cow milk should be concentrated and added with skim milk. Single or combination of lactic acid bacteria from the genus &lt;em&gt;Lactobacillus&lt;/em&gt;, &lt;em&gt;Lactococcus&lt;/em&gt;, &lt;em&gt;Streptococcus&lt;/em&gt; and &lt;em&gt;Bifidobacterium&lt;/em&gt; from dadih of buffalo milk or commercial culture can be used as a starter. Based on investment analysis, the prospect of developing cows milk dadih is feasible.

Manufacture of Goat Milk Dadih Incubated using Variety of Bambooes

The objective of this research was to determine the best bamboo that can be used in the manufacture of dadih among apus, ori, betung and black bamboo based on acidity, protein content, pH and total of microorganisms of goat milk dadih. The materials used in this research was the dadih made from ingredients such as goat milk, banana leaf and bamboo. The methods used in this study was experiment with 4 treatments and 4 replications the data were analyzed by ANOVA, if there were a significantly different continued by Duncan's multiple range test. The result showed that the kind of bamboo gave highly significant different effect (p<0,01) on acidity, protein content, pH and total of microorganisms. According to the value of acidity, protein content, pH and total of microorganisms, it can concluded that the use of bamboo ori gave the best result in performance of dadih that the average of acidity was 0.37 ± 0.02%; protein content was 4.82 ± 0.13%; pH was 6.47 ± 0.05 and total of microorganisms was 6.298 ± 0.62072 Log cfu/mL.

Effects of carrageenan and jackfruit puree on the texture of goat's milk Dadih using response surface methodology

Varying levels of carrageenan (0.1–0.7% w/v) and jackfruit puree (10–20% w/v) were incorporated into goat's milk Dadih (a traditional Malaysian dairy dessert), and texture attributes were obtained in the texture profile output. The desired texture was achieved by determining the optimum concentrations of carrageenan and jackfruit puree used, using response surface methodology. Hardness was significantly affected by both carrageenan and jackfruit puree concentration, while gumminess and elasticity were mainly affected by carrageenan. Graphical optimisation showed that Dadih with textural properties comparable with market could be obtained by incorporating 0.2% of carrageenan and 14.9% of jackfruit puree into the goat's milk Dadih.

PENGARUH KEMASAN TERHADAP KUALITAS DADIH SUSU SAPI

&lt;p&gt;Dadih is a traditional dairy product obtained from a fermentation of buffalo milk and usually packed using bamboo. The usage of bamboo for dadih packaging has limitation in transportation and storage life. This study aimed to examine the effect of packaging material to dadih quality produced from cow milk during storage. Experimental design used at this study was Completely Randomized Design with Factorial pattern (7 x 7). The first factor is packaging material that are bamboo; cup plastic pp; flexypack packaging; clay; flexypack packaging (with evacuation from bamboo); clay (with evacuation from bamboo); cup plastic pp (with evacuation from bamboo). The second factor is storage time (0, 4, 8, 12, 16, 20, and 24 days). Result showed that best packaging to cow milk dadih is flexypack and cup plastic pp. Cow milk dadih that was packed in flexypack and cup plastic pp had storage life up to 24 days at cold temperature (refrigerator). From the perspective of economic, cup plastic pp packaging showed most efficient&lt;br /&gt;packaging. Characteristic of cow milk dadih packaged in cup plastic pp were total of titratable acid 1,60%; pH 3,88; viscocity 351,43 cPs; total solid 14,75%; water content 85,25%; ash content 0,90%; protein content 2,43%; fat content&lt;br /&gt;3,68%; total of lactic acid bacteria (LAB) at 8 x 1011 CFUs/g. Total LAB at dadih packaged in other kinds of packaging were &amp;gt;108 CFUs/ml. Organoleptic test showed that cup plastic pp packaging had excellence in tidiness attribute and&lt;br /&gt;consumption amenity. Meanwhile, curd of dadih packaged in bamboo and flexypack had excellent at color and aroma. Clay packaging had excellence in mouthfell and texture. In general, the first priority of dadih choosen by panelist was cow milk dadih packed in clay packaging, bamboo treatment to flexypack packaging, and bamboo treatment to cup plastic pp.&lt;/p&gt;&lt;p&gt;(Keyword: Dadih, Packaging, Quality)&lt;br /&gt;&lt;br /&gt;&lt;/p&gt;

KARAKTERISTIK DADIH PROBIOTIK MENGGUNAKAN KOMBINASI LACTOBACILLUS CASEI, LACTOBACILLUS PLANTARUM, DAN BIFIDOBACTERIUM LONGUM SELAMA PENYIMPANAN

Some test results hedonic by ordinary people who consume the dadih in West Sumatra in 2009 on dadih made from cow's milk using Lactobacillus casei culture couldn’t be accepted because it was still too acidic than dadih from buffalo milk. One solution to reduce the sour taste is to combine the bacterial culture L. casei with other lactic acid bacteria that produce flavor relatively low acidity. The study aimed to determine the characteristics of probiotic dadih using a combination starter L. casei, L. plantarum and B. longum during storage at room temperature (ambient) and cold temperature. The study was designed using randomized block design with 6x3 factorial patterns of three groups as replication. Treatment A (combination of probiotic bacteria) that L. casei (A1), B. longum (A2), L. plantarum (A3), L. casei: L. plantarum 1:5 (A4), L. casei: B. longum 1:5 (A5) and L. casei: L. plantarum: B. longum 1:4:1 (A6), and factor B (storage conditions), namely: (B1) room temperature (27oC), and (B2) cold temperature (4-10oC). The results showed that viability and the total lactic acid bacteria in all formulas of cow's milk dadih during storage at room temperature and cold temperature of more than 106 cfu/ml which could be categorized as a probiotic products. The combination of C1L5 (L.casei: B.longum 1: 5) has the lowest acidity value and excellence in character color, flavor, and was generally preferred by the panelists. In terms of flavor and texture characteristics of cow's milk dadih with a combination of C1L5 had a level of hedonic as with other formulas. Keywords: dadih, cows milk, probiotic, storage

Effect of proteolitic enzymes with probiotic of lactic acid bacteria on characteristics of cow milk dadih

Texture of dadih from cow milk tends to be soft, while dadih from buffalo milk have more compact and solid texture. Enzyme is one of food additives that may produce fermented products made from cow milk that has same charcteristic as dadih’s from buffalo milk. Lactic acid bacteria in fermented milk affect product characteristics. This study aimed to determine the effect of combination of enzyme and probiotic lactic acid bacteria on the characteristics of cow's milk dadih. The study was aime designed using completely randomized design (CRD) with 9 treatments, A: renin 2 ppm + 3% L actobacillus casei ; B: renin 2 ppm + 3% B. longum ); C: renin 2 ppm + 1.5% L. casei + 1.5% B. longum; D: crude extract of Mucor sp . 0.5 ppm + 3% L. casei; E: crude extract of Mucor sp. 0.5 ppm + 3% B revibacterium longum ; F: crude enzyme extract of Mucor sp. 0.5 ppm + 1.5% L. casei + 1.5% B. longum ; G: papain 100 ppm + 3% L. casei ); H: papain 100 ppm + 3% B. longum ; and F: papain 100 ppm + 1.5% L. casei + 1.5% B. longum ). Each treatment was repeated two times. Results showed that combination of renin 2 ppm with 3% of L. casei resulted in the best characteristics of cow milk dadih with viscosity 2278 cP; pH 5.63; titrable acidity 0.56%; moisture 75.03%; protein 6.80%; fat 3.35%; carbohydrate 13.21%; LAB total 6.90 x 10 10 cfu/g; it also had a flavor, aroma, texture, and general acceptance that mostly preferred by panelists. Key Words : Dadih, Cow Milk, Enzyme, Lactobacillus casei, Bifidobacterium longum

Characteristic of cow milk dadih using starter of probiotic of lactic acid bacteria

Dadih is an original dairy product from West Sumatera processed traditionally. It is a spontaneous fermentation of buffalo milk at room temperature for 48 hours in a bamboo tube, has no standard of processing and quality. Dadih is potentially to be develop into probiotic products (functional food) that can be enjoyed by the public widely. Development of cow's milk dadih is necessary since buffalo milk is available only in certain area. Product and characteristic information of cow milk dadih using probiotic of lactic acid bacteria starter has not been known. The research objective was to determine the characteristics of cow milk dadih that used starter of probiotic lactic acid bacteria during storage at room temperature (27 o C) and cold temperature (4 o C). The study was designed using a factorial randomized block design pattern 12x3 at room temperature and 12X4 at cold temperatures, with the number of repeatation of 3 times. Treatment consisted of: (i) starter formula (A) using a single bacterium or a combination of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium longum , and (ii) storage time (B). Observed parameters included pH value, titrable acidity, the total plate count, and in-vitro probiotic testing (bacterial resistance to bile salts and low pH) of cow milk dadih. The results showed that L. acidophilus early exponential phase was at the hour 3 rd , L. casei at the hour 4 th and B. longum on the 3 rd of which is used as the optimum time of mixing two or more bacteria in the manufacture of cow milk dadih. The volume of starter used was 3% with time fermentation of 48 hours at room temperature (27-30 o C). Cow milk dadih that was stored for 7 days at room temperature (27-30 o C) and for 21 days at cold temperatures (4-10 o C) was able to maintain viability of bacteria to bile salts and low pH at 10 10 -10 12 cfu/ml with percentage resistance varied. The cow milk dadih using a combination starter of B. longum with other probiotics on the composition of 1:1 had a resistance to bile salts which were relatively constant after the dadih was kept for 21 days at cold temperature. Cow milk dadih with a starter of probiotic bacteria still qualify as a probiotic product with good quality that storaged up to 4 days at room temperature and 21 days in cold temperatures. Key Words : Dadih, Probiotic, Lactobacillus Acidophilus, Lactobacillus Casei, Bifidobacterium Longum

In vivo Antimutagenicity of Dadih Probiotic Bacteria towards Trp-P1

In vitro acid- and bile-tolerant lactic acid bacteria isolated and identified from Indonesian traditional fermented milk dadih might be considered as potential probiotic strains after further characterization with animal models, especially for their therapeutic properties. Five dadih lactic bacteria isolates each had moderate survival rate for 2 h at pH 2.0, as well as bile tolerance. The aim of this research was to identify candidate probiotic lactic bacteria among indigenous dadih lactic isolates originated from Bukit Tinggi, West Sumatra, especially their in vivo antimutagenic property. Milk cultured with Enterococcus faecium IS-27526 significantly lowered fecal mutagenicity of rats as compared to the control group, skim milk, and milk cultured with L. plantarum IS-20506. These results suggest that Enterococcus faecium IS-27526 may serve as a potential probiotic strain with its antimutagenicity.