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Taufiqa, Zuhrah
Universitas Negeri Padang
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Journal : Majalah Kedokteran Andalas

 1 
Nutrient content in dadiah pudding, a potential source of probiotics from Minangkabau, West Sumatra Zuhrah Taufiqa; Dian Novita Chandra; Nur Indrawaty Lipoeto; Badriul Hegar
Majalah Kedokteran Andalas Vol 46, No 8 (2024): Online Januari 2024
Publisher : Faculty of Medicine, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/mka.v46.i8.p1289-1302.2024

Abstract

Introduction: Dadiah is a fermented milk product derived from the milk of West Sumatran swamp buffaloes.  Methods: The manufacture of dadiah pudding used dadiah fermented milk obtained from Bukittinggi, West Sumatra. Levels of carbohydrate, protein, fat, calcium, zinc, and iron were measured according to the Indonesian National Standard, then total calories were determined using 4:4:9 kcal/g conversion. Inoculation of samples on de Man, Rogosa, and Sharpe agar was performed to determine total lactic acid bacteria counts, and Gram staining was done for further morphological confirmation. Results: The result revealed that 100 g dadiah pudding contained 6.49 g of carbohydrates, 6.12 g of protein, 23.31 g of fat, 260.23 kcal of calories, 276.61 mg of calcium, 3.75 mg of zinc, 6.60 mg of iron, and 6.1 × 10⁹ CFU/ml of lactic acid bacteria assuming that modification of the liquid into pudding form has been shown to impact macronutrient, micronutrients, total calories, and total lactic acid bacteria. Conclusion: The nutrient content in dadiah pudding revealed in this study indicates that this dairy product can be used as a nutritious local food source and a potential probiotic.
Nutrient content in dadiah pudding, a potential source of probiotics from Minangkabau, West Sumatra Taufiqa, Zuhrah; Chandra, Dian Novita; Lipoeto, Nur Indrawaty; Hegar, Badriul
Majalah Kedokteran Andalas Vol. 47 No. 1 (2024): MKA Januari 2024
Publisher : Faculty of Medicine, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/mka.v47.i1.p27-39.2024

Abstract

Introduction: Dadiah is a fermented milk product derived from the milk of West Sumatran swamp buffaloes.  Methods: The manufacture of dadiah pudding used dadiah fermented milk obtained from Bukittinggi, West Sumatra. Levels of carbohydrate, protein, fat, calcium, zinc, and iron were measured according to the Indonesian National Standard, then total calories were determined using 4:4:9 kcal/g conversion. Inoculation of samples on de Man, Rogosa, and Sharpe agar was performed to determine total lactic acid bacteria counts, and Gram staining was done for further morphological confirmation. Results: The result revealed that 100 g dadiah pudding contained 6.49 g of carbohydrates, 6.12 g of protein, 23.31 g of fat, 260.23 kcal of calories, 276.61 mg of calcium, 3.75 mg of zinc, 6.60 mg of iron, and 6.1 × 10⁹ CFU/ml of lactic acid bacteria assuming that modification of the liquid into pudding form has been shown to impact macronutrient, micronutrients, total calories, and total lactic acid bacteria. Conclusion: The nutrient content in dadiah pudding revealed in this study indicates that this dairy product can be used as a nutritious local food source and a potential probiotic.
Co-Authors Ade Teti Vani Ade Teti Vani Alem, Najla Khalisha Amril, Farah Alya Aryaldi Zulkarnaini Arzeta Aprillia Badriul Hegar Badriul Hegar Benny Alexander Maisa Chandra, Dian Novita Dessy Abdullah Dessy Abdullah Diana Lyrawati Fathiya Rizqillah Ranza Fitria Eka Mayeti Tanu Fitria Eka Meyati Tanu Irwan Triansyah Khairunnisa Mufidah Lailatul Qodariah Harahap Muslima, Risa Ukhti Nadia Dewi Nadia Purnama Dewi Navila Samsa Volasoohy Novia Elsaputri Nur Indrawaty Lipoeto Nur Indrawaty Lipoeto Ranza, Fathiya Rizqillah Ricvan Dana Nindrea Yuni Ahda Zam, Zelly Salmiyanti Rahman Zelly Salmiyanti Rahman Zam