Dadih, traditional fermented buffalo milk: a comprehensive review of the aspects of gastronomy, health benefits, and product development
Abstract Indonesia is a country with a rich array of traditional meals renowned for their health benefits and potential to serve as functional foods, including dadih. Several studies have shown that dadih is a traditional fermented product from Indonesia, with various culinary applications. In addit...
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| Format: | Article |
| Language: | English |
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BMC
2025-01-01
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| Series: | Journal of Ethnic Foods |
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| Online Access: | https://doi.org/10.1186/s42779-024-00261-3 |
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| author | Angga Pramana Bara Yudhistira Maghfirah Jayalaksamana Dihan Kurnia Naila Husnayain Rianita Pramitasari |
| author_facet | Angga Pramana Bara Yudhistira Maghfirah Jayalaksamana Dihan Kurnia Naila Husnayain Rianita Pramitasari |
| author_sort | Angga Pramana |
| collection | DOAJ |
| description | Abstract Indonesia is a country with a rich array of traditional meals renowned for their health benefits and potential to serve as functional foods, including dadih. Several studies have shown that dadih is a traditional fermented product from Indonesia, with various culinary applications. In addition, it is typically produced from fermented buffalo milk, which forms an unchanged or broken lump when fermented at room temperature. This product is also widely consumed by the Minangkabau ethnic group in Central Sumatra (nowadays known as the provinces of West Sumatra, Riau, Kepulauan Riau, and Jambi), holding a significant position in their culinary practices. Dadih is often traditionally processed through spontaneous fermentation in bamboo containers without the need for additional inoculation with buffalo milk. The indigenous dadih lactic acid bacteria has been evaluated to have several advantages, including immunomodulatory, antioxidant, antimutagenic, hypocholesterolemic, and antimicrobial properties, by various mechanisms. In addition, this product offers significant nutritional content, promoting digestive health and enhancing the body’s resilience. |
| format | Article |
| id | doaj-art-c651f262408446339b0434d49f69bc97 |
| institution | Kabale University |
| issn | 2352-619X |
| language | English |
| publishDate | 2025-01-01 |
| publisher | BMC |
| record_format | Article |
| series | Journal of Ethnic Foods |
| spelling | doaj-art-c651f262408446339b0434d49f69bc972025-01-19T12:43:31ZengBMCJournal of Ethnic Foods2352-619X2025-01-0112111710.1186/s42779-024-00261-3Dadih, traditional fermented buffalo milk: a comprehensive review of the aspects of gastronomy, health benefits, and product developmentAngga Pramana0Bara Yudhistira1Maghfirah Jayalaksamana2Dihan Kurnia3Naila Husnayain4Rianita Pramitasari5Department of Agricultural Technology, Faculty of Agriculture, Universitas RiauDepartment of Food Science and Technology, Faculty of Agriculture, Sebelas Maret UniversityDepartment of Agro-Industrial Technology, Faculty of Agricultural Technology, Universitas Gadjah MadaPoliteknik Pertanian Negeri Payakumbuh, Animal ProductionInternational Master Program of Agriculture, National Chung Hsing UniversityFood Technology Study Program, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, BSD CampusAbstract Indonesia is a country with a rich array of traditional meals renowned for their health benefits and potential to serve as functional foods, including dadih. Several studies have shown that dadih is a traditional fermented product from Indonesia, with various culinary applications. In addition, it is typically produced from fermented buffalo milk, which forms an unchanged or broken lump when fermented at room temperature. This product is also widely consumed by the Minangkabau ethnic group in Central Sumatra (nowadays known as the provinces of West Sumatra, Riau, Kepulauan Riau, and Jambi), holding a significant position in their culinary practices. Dadih is often traditionally processed through spontaneous fermentation in bamboo containers without the need for additional inoculation with buffalo milk. The indigenous dadih lactic acid bacteria has been evaluated to have several advantages, including immunomodulatory, antioxidant, antimutagenic, hypocholesterolemic, and antimicrobial properties, by various mechanisms. In addition, this product offers significant nutritional content, promoting digestive health and enhancing the body’s resilience.https://doi.org/10.1186/s42779-024-00261-3DadihGastronomicHealth benefitIndonesiaMinangkabau |
| spellingShingle | Angga Pramana Bara Yudhistira Maghfirah Jayalaksamana Dihan Kurnia Naila Husnayain Rianita Pramitasari Dadih, traditional fermented buffalo milk: a comprehensive review of the aspects of gastronomy, health benefits, and product development Journal of Ethnic Foods Dadih Gastronomic Health benefit Indonesia Minangkabau |
| title | Dadih, traditional fermented buffalo milk: a comprehensive review of the aspects of gastronomy, health benefits, and product development |
| title_full | Dadih, traditional fermented buffalo milk: a comprehensive review of the aspects of gastronomy, health benefits, and product development |
| title_fullStr | Dadih, traditional fermented buffalo milk: a comprehensive review of the aspects of gastronomy, health benefits, and product development |
| title_full_unstemmed | Dadih, traditional fermented buffalo milk: a comprehensive review of the aspects of gastronomy, health benefits, and product development |
| title_short | Dadih, traditional fermented buffalo milk: a comprehensive review of the aspects of gastronomy, health benefits, and product development |
| title_sort | dadih traditional fermented buffalo milk a comprehensive review of the aspects of gastronomy health benefits and product development |
| topic | Dadih Gastronomic Health benefit Indonesia Minangkabau |
| url | https://doi.org/10.1186/s42779-024-00261-3 |
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