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All Journal Paediatrica Indonesiana AL-HAYAT: Journal of Biology and Applied Biology Majalah Kedokteran Andalas The Indonesian Journal of Gastroenterology, Hepatology and Digestive Endoscopy Proceedings Book of International Conference and Exhibition on The Indonesian Medical Education and Research Institute
Badriul Hegar
Division of Gastroentero-hepatology, Department of Child Health, Faculty of Medicine University of Indonesia/Dr. Cipto Mangunkusumo General National Hospital, Jakarta
Biochemistry, Genetics & Molecular Biology Health Professions Medicine & Pharmacology Neuroscience Public Health

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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.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.
Co-Authors Abdelrazig, Omnia Amir Osman Agus Firmansyah Agustin Kusumayati Aldo Reynaldo Anang Endaryanto Anis Karuniawati Anita Juniatiningsih Ari Prayitno, Ari Aria Kekalih Aswitha Boediharso Budi Purnomo Chandra, Dian Novita Deddy S Putra Dewanto, Naomi Esthernita Fauzia Diana Sunardi Dimas Seto Prasetyo Endang Poerwati F M Susanto Fadilah Fadilah, Fadilah Fatima Safira Alatas, Fatima Safira Fatima Safra Alatas Harahap, Alida Roswita Hartono Gunardi Ifran, Evita Kariani Iskandar, Stephen Diah Ivo Novita Sah Bandar Juandy Jo Marcellus Simadibrata Muzal Kadim Nina Dwi Putri Nur Indrawaty Lipoeto Pambudi, Wiyarni Paulus Simadibrata Pramita G D Rachmawati, Elvie Zulka Autzia Ratnayani Restuti, Ratna Dwi Retno Asti Werdhani Reynaldo Reynaldo, Reynaldo Rismala Dewi Rosalina Dewi Roeslani, Rosalina Dewi Rudi Putranto Simanjuntak, Sumardi F. Sri Rezeki S. Hadinegoro, Sri Rezeki S. Sulaiman Yusuf Susanti, Nuraini I Susanti, Nuraini I Tatang Puspanjono Taufiqa, Zuhrah Teny Tjitra Sari, Teny Tjitra Theresia Santi, Theresia Titis Prawitasari, Titis Umi Fahmida Wahyu Ika Wardhani Yulia Rosa Saharman Yunizaf, Rahmanofa Yusra, Yusra Yvan Vandenplas Zakiudin Munasir