From tradition to innovation: dadih, the Minangkabau tribe's traditional fermented buffalo milk from Indonesia

Abstract

AbstractDadih, also known as dadiah, is a traditional fermented buffalo milk from Minangkabau tribe in West Sumatra. This product is similar to yogurt, with a smooth and shiny surface, thick-bodied, creamy color and pleasant flavor. Microbes that play a dominant role in dadih fermentation are lactic acid bacteria, which possess several functional features, including antimicrobial, antioxidant, antimutagenic, hypocholesterolemic and immunomodulatory properties. However, traditional dadih production faced numerous challenges that impede its development, including the limitation of buffalo milk production, unstandardized dadih production due to the spontaneous fermentation, safety concerns from the absence of heat treatment, as well as limited shelf-life and consumer acceptance of traditional dadih product. Therefore, it is crucial to improve buffalo cultivation, using different types of milk, and apply pasteurization process in dadih production. Furthermore, innovation in dadih product that is more durable and preferred by consumers can be achieved through the application of various processing and packaging technologies.