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All Journal Poltekita: Jurnal Ilmu Kesehatan
Citra Tristi Utami
Nutrition Department, Andalas University, West Sumatra, Indonesia
Dentistry Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology

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Comparative Analysis of Sensory, Chemical, and Microbiological Properties of Dadih from Different Regions in West Sumatra, Indonesia Nur Ahmad Habibi; Gusnedi Gusnedi; Edmon Edmon; Citra Tristi Utami; Darwel Darwel
Poltekita: Jurnal Ilmu Kesehatan Vol. 19 No. 3 (2025)
Publisher : Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33860/jik.v19i3.4185

Abstract

Background: Dadih, a traditional fermented buffalo milk from West Sumatra, Indonesia, varies in quality depending on its production region. This study aimed to compare the sensory, chemical, and microbiological properties of Dadih, a traditional fermented buffalo milk, from different regions of West Sumatra, Indonesia, to identify quality variations and their potential determinants. Method: Samples were collected from Payakumbuh, Batusangkar, Bukittinggi, and Alahan Panjang. Sensory evaluation assessed taste, aroma, color, and texture; chemical analysis measured pH and protein content; and microbiological analysis determined total lactic acid bacteria (LAB) counts. Results: Sensory results showed significant differences in texture (p=0.004) and aroma (p<0.001), with Payakumbuh samples scoring highest in these parameters. Chemical analysis revealed Payakumbuh Dadih had the lowest pH (4.60 ± 0.32) and highest protein content (8.91 ± 0.22%). The highest LAB count was found in Batusangkar samples (9.3 × 10⁸ CFU/g). Conclusion: The study concluded that Dadih in West Sumatra exhibited diverse properties influenced by regional processing practices, hygiene, and raw material sources. These findings provide a basis for improving production techniques to enhance sensory quality, nutritional value, and functional food potential.
Co-Authors Darwel Darwel Edmon Edmon Gusnedi Gusnedi Nur Ahmad Habibi