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- A Study of Dadih, a Traditional Indonesian Fermented Milk
A Study of Dadih, a Traditional Indonesian Fermented Milk
Thesis Abstract:
A survey of different dadih producers in West Sumatera, Indonesia was conducted. Five stages offermentation (0, 24, 48, 72, and 96 hours) with replications were sampled for chemical and microbiological studies. The microflora of dadih during fermentation was determined. Microorganisms were isolated, purified, and identified. Dadih was produced using pure cultured inoculations by single or combination of strains. The chemical changes occurring during dadih fermentation by pure picture inoculations were monitored. The resulting dadih was subjected to sensory evaluation. Based on the results of chemical analysis and sensory evaluation test, the best method for dadih production was selected.
Chemical analysis showed that the pH and moisture content of dadih decreased during fermentation while total solids, fat, and crude protein increased. Five species of lactic acid bacteria were involved during dadih fermentation: Streptococcusfaeca/is, S. lactis, S. cremoris, Lactobacillus casei subsp. rhamnosus, and L. casei subsp. casei. The genus Streptococcus was more dominant and exhibited faster growth than Lactobacillus. However, Lactobacillus tended to increase in percentage of distribution during fermentation.
The improved method for dadih production was developed using 2.5 percent each of pure culture of S.lactis and L. casei subsp. rhamnosus. The treatment resulted in shortened fermentation time from four to two days. Storage stability also increased from 7 to 12 days. The product was found acceptable with pH 4.4, 9.0 percent fat, and 6.4 percent crude protein.
