Potential and development of incubation technology to improve the quality of "dadih" as a specific food of minangkabau

Ramaiyulis, Ramaiyulis and Nilawati, N and Eva, Yulia and Deby, Syukriani and Budaraga, IK (2021) Potential and development of incubation technology to improve the quality of "dadih" as a specific food of minangkabau. Livestock Research for Rural Development, 33 (7). ISSN 0121-3784

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Abstract

Dadih as a typical Minangkabau food has needs to be developed because it is still traditionally processed from generation to generation at home industry centers in West Sumatra, Indonesia. Dadih production potential was observed in 5 dadih production center districts. Dadih is made from buffalo milk which is put into a 250 ml bamboo tube and incubated in an open place for 2-3 days. Repair the incubation using an incubator measuring 40x40x150 cm aluminum frame and glass wall equipped with a thermohygroregulator at a temperature of 39 ºC and humidity of 60%. The average production of buffalo milk is 4.69 liters/day, where 32.01% of this milk is given for the consumption of buffalo calves and 67.99% is used for dadih production. Dadih production has the potential to meet the protein needs of the people of West Sumatra, 63.57 g per capita. The use of an incubator can improve the quality of dadih by decreasing pH 4.32, protein value 9.76, and total bacteria 2.42 x106 within 24 hours. Organoleptically, the dadih incubated with the incubator had better organoleptic sensory values ​​than traditional incubations.

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