Open AccessNutrient analysis of dadih from Lintau Regency, West Sumatra, Indonesia
Author(s) -
Hurriya Alzahra,
Sri Melia,
Susmiati
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/888/1/012041
Subject(s) - nutrient , fermentation , food science , zoology , biology , ecology
Dadih is a traditional food from buffalo milk fermentation in West Sumatra, Indonesia. Which is fermented for 24-48 hours at room temperature.This study aimed to determine the chemical properties of Dadih from Lintau Regency, West Sumatra, Indonesia. The measured Variables were protein content, fat content, water content, and pH. The research method was a descriptive method and analysis in the laboratory. The sample used was taken in Lintau Regency, West Sumatra, Indonesia. The results showed that the nutrition composition of Dadih is: protein content ranged from 7.58-8.92%, fat content ranged from 5.60-6.18%, water content ranged from 72.43-74.86%, and pH ranged from 5.1-5.4. The conclution is that Dadih has good nutritional quality.