TY - JOUR
T1 - Micronutrient content and total lactic acid bacteria of dadiah pudding as food supplementation for pregnant women
AU - Taufiqa, Zuhrah
AU - Chandra, Dian Novita
AU - Helmizar, Helmizar
AU - Lipoeto, Nur Indrawaty
AU - Hegar, Badriul
N1 - Funding Information:
The growth of Dadiah bacteria was influenced by not only the animal feed, location, or method of fermentation but duration and temperature. According to Surono [29], our study used only 48-h fermented bu-蜀alo milk at 20°C–45°C to get the optimum growth of LAB and its nutrient value [29]. Our research also indicated that reducing the pudding temperature to ±60°C–70°C, before mixing it with the original Dadiah The authors would like to thank Universitas Indonesia for funding this research through PUTI Grant with contract number NKB-3239/UN2. RST/HKP.05.00/2020. We also thank the Head of Microbiology Laboratory, Faculty of Medicine, Universitas Andalas, and Head of Industrial Research and Standardization Center, Padang, West Sumatera, Indonesia.
Publisher Copyright:
© 2021 Zuhrah Taufiqa, Dian Novita Chandra, Helmizar Helmizar, Nur Indrawaty Lipoeto, Badriul Hegar.
PY - 2021/12/26
Y1 - 2021/12/26
N2 - BACKGROUND: Dadiah, traditional yogurt from Indonesia, which is known as a source of probiotics, also contains micronutrients. AIM: This descriptive study aimed to determine whether additional ingredients and processes during the manufacture of Dadiah pudding maintain the iron, zinc, calcium, and total lactic acid bacteria (LAB) contents. METHODS: Dadiah pudding was made using Dadiah originated from Bukittinggi, West Sumatra. Micronutrient levels were analyzed according to Indonesian National Standard 01-2896-1998. The total LAB were counted by inoculating samples on Man, Rogosa, and Sharpe agar with serial dilution, and morphological identification was carried out using gram stain. RESULTS: In 100 g of original Dadiah, mango and chocolate Dadiah pudding contained 347.98, 276.61, and 279.29 mg of calcium; 4.87, 3.75, and 6.31 mg of zinc; 6.53, 6.60, and 9.39 mg of iron; and 6.4 × 10⁹, 6.1 × 10⁹, and 2.4 × 10⁹ CFU/ml LAB, respectively. CONCLUSION: This study found that modifying the original Dadiah into Dadiah pudding has been proved to affect the concentration of calcium, zinc, and iron and to maintain total LAB. We suggest that consuming Dadiah pudding may be a good choice as a food supplementation for pregnant women to optimize the golden period outcomes.
AB - BACKGROUND: Dadiah, traditional yogurt from Indonesia, which is known as a source of probiotics, also contains micronutrients. AIM: This descriptive study aimed to determine whether additional ingredients and processes during the manufacture of Dadiah pudding maintain the iron, zinc, calcium, and total lactic acid bacteria (LAB) contents. METHODS: Dadiah pudding was made using Dadiah originated from Bukittinggi, West Sumatra. Micronutrient levels were analyzed according to Indonesian National Standard 01-2896-1998. The total LAB were counted by inoculating samples on Man, Rogosa, and Sharpe agar with serial dilution, and morphological identification was carried out using gram stain. RESULTS: In 100 g of original Dadiah, mango and chocolate Dadiah pudding contained 347.98, 276.61, and 279.29 mg of calcium; 4.87, 3.75, and 6.31 mg of zinc; 6.53, 6.60, and 9.39 mg of iron; and 6.4 × 10⁹, 6.1 × 10⁹, and 2.4 × 10⁹ CFU/ml LAB, respectively. CONCLUSION: This study found that modifying the original Dadiah into Dadiah pudding has been proved to affect the concentration of calcium, zinc, and iron and to maintain total LAB. We suggest that consuming Dadiah pudding may be a good choice as a food supplementation for pregnant women to optimize the golden period outcomes.
KW - Dadiah pudding
KW - Lactic acid bacteria
KW - Micronutrients
KW - Pregnant women
KW - Probiotic
UR - http://www.scopus.com/inward/record.url?scp=85117031213&partnerID=8YFLogxK
U2 - 10.3889/oamjms.2021.6791
DO - 10.3889/oamjms.2021.6791
M3 - Article
AN - SCOPUS:85117031213
SN - 1857-5749
VL - 9
SP - 1149
EP - 1155
JO - Open Access Macedonian Journal of Medical Sciences
JF - Open Access Macedonian Journal of Medical Sciences
ER -