Nutrient, total colony, and calory analysis of “ampiang dadiah” in Bukittingi

Abstract

Abstract Dadiah (some reference called dadih) is fermented buffalo milk originally from the Minangese, mostly located in West Sumatra. One diversity to serve on the table combines Flake Glutinous Rice (FGR) with syrup palm sugar and grated coconut as a topping. At the origin place, the meal known as Ampiang Dadiah is usually consumed as breakfast. However, there has yet to be any literature discussing the nutrients of Ampiang Dadiah up to now. This paper explores the nutrient content, calories per 100 g, and total Lactic Acid Bacteria as traditional buffalo milk derivates with a million benefits. The study was conducted in Bukittinggi, a city whose campaign is in place of central Minangese culture in West Sumatra. The method of research is an in-depth interview. Purposive sampling is supported by laboratory descriptive observation of the product based on the criteria of selling Ampiang Dadiah for more than the one-year minimum, producing Ampiang Dadiah daily, and having a permanent food stall. The study shows the nutrient rate of Ampiang Dadiah is protein 6.87% ± 1.84, fat content 0.75% ± 0.23, moisture 61.37% ± 3.25, Calorie 141.92 Kcal/100 g or equal to 515 Kcal/portion with total Lactic Acid Bacteria 28 x 107. In conclusion, although Ampiang Dadiah is a fermented milk derivative of meals, the Total Lactic Acid Bacteria still supports categories as a functional food. The nutrient content and calories are still available as breakfast, especially for locals.