Dadiah Pudding, A Nutritious and Potential Source of Probiotics From Minangkabau, West Sumatra

Taufiqa, Zuhrah and Chandra, Dian Novita and Lipoeto, Nur Indrawaty and Hegar, Badriul (2023) Dadiah Pudding, A Nutritious and Potential Source of Probiotics From Minangkabau, West Sumatra. In: Proceeding of The 5th International Conference on Food, Nutrition, Health & Lifestyle 2023 (NUTRICON 2023), 3-4 Agustus 2023, Malaysia.

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Abstract

Dadiah is a fermented milk product from the West Sumatran swamp buffalo. The addition of several ingredients and the manufacturing process when modifying the original dadiah into dadiah pudding can affect the nutritional content and potential source of probiotics. This study aims to determine the content of macro- and micronutrients, total calories, and total lactic acid bacteria in dadiah pudding. The manufacture of dadiah pudding used dadiah originating from Gaduik region, Bukittinggi, West Sumatra. The Indonesian National Standard was used to measure levels of carbohydrate, protein, fat, calcium, zinc, and iron, while total calories were calculated using 4:4:9 kcalg conversion. Inoculation of samples on Man, Rogosa, and Sharpe agar with serial dilution was used to count total lactic acid bacteria and gram stain for morphological identification. There were 6.49 g of carbohydrates, 6.12 g of protein, 23.31 g of fat, 260.23 kcal calories, 276.61 mg of calcium, 3.75 mg of zinc, 6.60 mg of iron, and 6.1 × 10⁹ CFUml -1 lactic acid bacteria in 100 g of dadiah pudding. Modification of the original dadiah into dadiah pudding has been shown to affect the concentration of macro- and micronutrients, total calories, and total lactic acid bacteria. We suggest dadiah pudding as a nutritious local food source and a potential probiotic. -1

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