Dadih: Buffalo Milk Fermentation Products With Various Benefits
[About Info: Getting to Know the Dadih and Its Various Benefits]
Hello Nutrilicious!
Meet again with Giziklopedia in June.
So, on this occasion, what are we talking about?
Well, this time Giziklopedia will discuss Dadih.
Have you often heard about Dadih yet? Or haven’t even heard of it?
If so, let’s just look at the explanation!
Dadih is a fermented product of buffalo milk originating from West Sumatra and becoming one of the traditional foods in Indonesia. Minang people often call it dadiah and have been consuming dadih for hundreds of years. Dadih is found in the padang panjang, bukittinggi, solok, fifty cities, and tanah datar areas. Various foods can be made using dadih, one of the Minangkabau specialties made from dadih, namely Ampiang Dadih. In addition, dadih is also commonly served as a traditional dish at weddings and traditional ceremonies, such as the awarding of the title “Datuk” in West Sumatra.1
The dadih has a yogurt-like consistency with a smooth and shiny surface, clean without air bubbles in the middle, even consistency, whitish cream color, has a characteristic aroma, and a sour taste. Dadih is usually served with glutinous rice that has been piped and added with coconut milk and liquid sugar. In addition, it can also be served together with warm rice and chili sauce.2,3
The manufacture of dadih is done by preserving fermented buffalo milk for approximately 24-48 hours naturally in a container made of bamboo at room temperature or about 27oC. Buffalo milk is fermented inside a bamboo tube, covered using plastic or banana leaves without any starter. Lactic acid bacteria will ferment buffalo milk in bamboo tubes. The clumping that occurs in the dadih occurs due to the presence of microbes derived from bamboo and banana leaves naturally so that it produces a dense texture and a yellowish-white color and has a distinctive aroma.4
The dadih fermentation process involves gram-positive bacteria, such as Lactobacillus plantarum, L. brevis, Streptococcus agalactiae, S. uberis, and Bacillus cereus, as well as gram-negative bacteria such as Escherichia coli and Klebsiella sp. Lactic acid bacteria such as L.plantarum are also involved in the dadih fermentation process among probiotic bacteria.4 Dadih is believed by the public to cure diseases such as fever, increase fertility, and lack of appetite.5 Lactic acid bacteria have good effects on health, because the metabolites produced can inhibit intestinal pathogenic bacteria so that they help facilitate digestion, are anti-carcinogenic, prevent constipation, and can improve the immune system. When compared to cow’s milk, the protein and fat content in buffalo milk has a higher amount and a denser texture.4
How? Already know more about dadih right? Consuming dadih has various benefits that are good for the body, but remember in consuming it still should not be in excessive amounts, because something excessive is not good!