Nilai Nutrisi Dadih yang ditambahkan Khamir Asal Dadih
ABSTRACT: Dadih is
traditionally fermented buffalo milk product which is along with lactic acid
bacteria (LAB), a diversity of yeast species involved in fermentation process.
The existence of yeast in dadih gives positive contribution either in aroma or
their role in securing a good product. There were three different dadih origin
yeasts involved in this experiment
(Candida curiosa, Brettanomyces custersii and Kluyveromyces lactis.) The
objective of this research is to study
more about growth and yeasts role on
dadih fermentation in order to find positive value of yeast to keep nutritive value of dadih. Completely
Randomized Designed used with four treatments. The treatments given was
percentage of combined yeast culture which were P0 (buffalo milk + LAB), P1
(buffalo milk + LAB + 0,5% yeast culture), P2 (buffalo milk + LAB + 1,0% yeast
culture), and P3 (buffalo milk + LAB + 1,5% yeast culture), by seven
replication. The difference effect between treatment was tested by using
Duncan’s Multiple Range Test. The Results showed that addition of yeast culture
in dadih effect the pH, total of microorganism, degree of lactic acid, protein and dadih fat
significantly. Overall dadih added with
1% yeast culture (P2) increase 14% degree of protein and decrease 2,7% degree
of dadih fat.
Penulis: Yurliasni, Yusdar Zakaria, Yunasri Usman
Kode Jurnal: jppeternakandd140209
