Dadiah

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Es ampiang dadiah Bukittinggi
Dadiah, dari susu kabau.
Dadiah nan alah salasai diparam.

Dadiah marupoan susu kabau nan difermentasi sacaro alami di dalam buluah atau ruej batang batuang. Biasonyo, fermentasi nan tajadi balangsuang saindaknyo salamo sahari panuah. Pado umumnyo dadiah nan ka dijua di pasa iolah dadiah nan baumua duo hari[1]. Dari sigi bahaso, kato dadiah sarupo jo dudh, bahaso dari etnis Sindhi (India dan Pakistan). Samantaro itu, tabiaik urang Parsia mamakan susu nan alah diparam samo bawang putiah jo mantimun, sarupo jo tabiaik urang Minangkabau maso dulu nan mamakan dadiah.

Dadiah diparam di dalam batuang nan ditutuik jo daun pisang atau daun waru nan alah dilayuan di ateh api. Caro pamaraman dikarajoan dalam suhu ruangan hinggo tajadi gumpalan kiri-kiro 2 hinggo 3 hari.

Dadiah biasonyo dimakan pas sarapan pagi, dicampua jo ampiang jo gulo merah. Dadiah buliah juo dimakan jo nasi sabagai samba.

Dari babarapo panalitian dikatahui bahwasanyo dadiah manganduang bakteri nan elok yaitunyo asam laktat (Lactobacillus casei) nan potensial sabagai probiotik[2][3]. Asam laktat di dalam dadiah bagno dalam pambantuakan tekstur jo cito raso. Bakteri asam laktat sarato jo produk turunannyo dapek mancagah timbulnyo babagai panyakik sarupo mancagah enterik bakteri patogen, manurunan kadar kolesterol di dalam darah, mancagah kanker usus, anti mutagen, anti karsinogenik, jo maningkekan daya tahan tubuah[4][5]. Salain tu, dadih sangaik baguno sabagai antivaginitis[6][7][8][9].

Galeri[suntiang | suntiang sumber]

Rujuakan[suntiang | suntiang sumber]

  1. Kaya, Indonesia. "Dadiah, Fermentasi Susu Tradisional Khas Minangkabau - Situs Budaya Indonesia" (dalam bahaso Indonesia). https://www.indonesiakaya.com/jelajah-indonesia/detail/dadiah-fermentasi-susu-tradisional-khas-minangkabau. Diakses pado 20 September 2019. 
  2. 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.
  3. 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
  4. Surono I.S. dan Hosono A. 1996. Antimutagenicity of milk cultured with lactic acid bacteria from dadih against mutagenic terasi. Milchwissenschaft 51: hlm. 493–497.
  5. Surono I.S. 2003. In vitro probiotic properties of indigenous dadih lactic acid bacteria. Asian-Aus J Anim Sci 16: hlm. 726–31.
  6. 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.
  7. 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.
  8. 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.
  9. 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.