Chocolate Dadiah Pudding as a Food Supplement for Pregnant Women Modified from Dadiah, Minangkabau Yogurt

Taufiqa, Zuhrah and Chandra, Dian Novita and Lipoeto, Nur Indrawaty and Hegar, Badriul (2021) Chocolate Dadiah Pudding as a Food Supplement for Pregnant Women Modified from Dadiah, Minangkabau Yogurt. In: Proceeding of The 3rd ICBEAU International Conference of Bio-Based Economy for Application and Utilization in conjunction with 1st ICoMSB International Conference of Medical Science and Biotechnology, 10 November 2021, Universitas Andalas.

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Abstract

Undernutrition of mothers during pregnancy correlated with low-birth-weight outcomes. As a potential source of probiotics, dadiah, a traditional fermented dairy product from Minangkabau, also contain macronutrients. This research aimed to determine the contents of carbohydrate, protein, and fat in chocolate dadiah pudding as a modification of the original dadiah. Chocolate dadiah pudding was manufactured using dadiah originated from Gaduik region, Bukittinggi, West Sumatera. Carbohydrate, protein and fat levels were analyzed according to Indonesian National Standard (SNI) and total calories were calculated by using 4:4:9 kcal/g conversion. There were 4.75 g of carbohydrate (SNI 01-2891-1992,9), 4.7 g of protein (SNI 01-2891-1992,7.1), 5.47 g of fat (SNI 01-2891-1992,8.1), and 87.03 kcal in 100 g of chocolate dadiah pudding. This research found that macronutrients and total calories content in chocolate dadiah pudding may help cover one-third until half of the additional daily intake during pregnancy. We suggest chocolate dadiah pudding as a local and potential food supplementation in optimizing birth outcomes

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