Dadih

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Dadih (basa Minangkabau: dadiah) inggih punika yogurt tradhisional khas Minangkabau ingkang kadamel saking susu sapi (Bubalus bubalis). Dipuntingali saking basanipun, tembung "dadiah" punika gadhah miripipun kaliyan dudh, basa saking ètnis Sindhi (India lan Pakistan). Wondéné, tiyang Persia ingkang padatanipun dhahar susu fermèntasi kaliyan bawang lan timun, memper kaliyan pakulinanipun dhahar dadih ingkang dipunlampahi déning tiyang Minangkabau ing kala rumiyin.

Dadih dipunfermentasi wonten ing satunggaling wadhah saking pring ingkang dipuntutup kaliyan godhong (ron) gedhang (Musa sp.) utawi ron waru (Hibiscus tiliaceus) ingkang sampun dipundamel layu kanthi dipunpapanaken wonten ing saknginggilipun geni. Proses fermèntasi dipunlampahi wonten ing suhu ruangan lan kalampahan dumugi wonten gumpalan kirang langkung 2 dumugi 3 dinten.[1]

Padatanipun dadi dipundhahar minangka sarapan enjing, dipuncampur kaliyan emping (satunggaling krupuk saking sekul) lan gula abang.[2] Dadih ugi saged dipundadosaken minangka lawuh/lauk sekul.[1]

Saking sapérangan panalitén dipunpanggihaken bilih dadih punika gadhah kandhuran bakteri ingkang saé inggih punika asem laktat (Lactobacillus casei) ingkang saged dados probiotik.[3][4] Asam laktat wonten ing sajroning dadih punika saged mbentuk tekstur lan ugi cita rasa. Baktèri asem laktat lan ugi prodhuk ingkang dados turunanipun punika saged nyingkiri medalipun sapérangan penyakit kadosdéné mlebetipun bakteri patogen, mandhapaken kadar koleterol wonten ing getih, kanker usus, anti mutagen, anti karsinogenik lan saged nambah daya tahanipun awak. Dadih uga isa efektif kanggo antivaginitis.[5][6][7][8]

Rujukan[besut | besut sumber]

  1. a b "Dadih, Probiotik Khas Nusantara". Viva Newas. 2012-01-27. Dijupuk 2012-06-09. 
  2. Indonesian's Culture Heritages Portal.
  3. M. Carmen Collado; Ingrid Surono; Jussi Meriluoto; dan Seppo Salminen. Potential probiotic characteristics of Lactobacillus and Enterococcus strains isolated from traditional dadih fermented milk against pathogen intestinal colonization. Journal of Food Protection, Vol. 70, No. 3, 2007. hlm. 700–705.
  4. M. Carmen Collado; Ingrid Surono; Jussi Meriluoto; dan Seppo Salminen. Indigenous dadih Lactic Acid Bacteria: Cell-surface Properties and Interactions with Pathogens. Journal of Food Science, Vol. 72, No. 3, 2007. hlm. 89–93
  5. Surono I.S.; M. C. Collado; Seppo Salminen; dan Jussi Meriluoto. Effect of glucose and incubation temperature on metabolically active Lactobacillus plantarum from dadih in removing microcystin-LR Food and Chemical Toxicology. Vol. 46, Issue 2, Februari 2008. hlm. 502–507.
  6. Nybom, Sonja M. K.; M. Carmen Collado; Ingrid S. Surono; Seppo J. Salminen; dan Jussi A. O. Meriluoto. Effect of glucose in removal of microcystin-LR by viable commercial probiotic strains and strains isolated from dadih fermented milk. Journal of Agriculture and Food Chemistry. Vol. 56, No 10, 2008.
  7. Ingrid S. Surono; Toshiaki Nishigaki; Anang Endaryanto; dan Priyo Waspodo. Indonesian biodiversities, from microbes to herbal plants as potential functional foods. Journal of the Faculty of Agriculture Shinshu University. Vol. 44 No.1. 2, 2008.
  8. Ingrid S. Surono; Usman Pato; Koesnandar; dan Akiyoshi Hosono. In vivo Antimutagenicity of Dadih Probiotic Bacteria towards Trp-P1. Asian-Aust. J. of Anim. Sci. Vol. 22, No. 1: hlm. 119–123. 2009.