Author : Hasanuddin

Summary : A survey from different "dadih" producers in West Sumatera, Indonesia was conducted. Five stages of fermentation (0, 24, 48, 72, and 96 hours) with replications were sampled for chemical and microbiological studies. The microflora of "dadih" during fermentation was determined. Microorganisms were isolated, purified and identified. "Dadih" was produced using pure cultured inoculations by single or combination of strains. The chemical changes occuring during "dadih" fermentation by pure picture inoculations were monitored. The resulting "dadih" was subjected to sensory evaluation. Based on the results of chemical analysis and sensory evaluation test, the best method for "dadih" production was selected. Chemical analysis showed the the pH and moisture content of "dadih" decreased during fermentation while total solids, fat and crude protein increased. Five species of lactic acid bacteria were involved during "dadih" fermentation: Streptococcus faecalis, S. lactis, S. cremoris, Lactobacillus casei subsp. rhamnosus and L. casei subsp. casei. The genus STREPTOCOCCUS was more dominant and exhibited faster growth than LACTOBACILLUS. However, LACTOBACILLUS tended to increase in percentage of distribution during fermentation. The improved method for "dadih" production was developed using 2.5 percent each pure culture of S. lactis and L. casei subsp. rhamnosus. The treatment resulted in shortened fermentation time from four to two days. Storage stability was also increased from 7 to 12 days. The product was found acceptable with ph 4.4, 9.0 percent fat, and 6.4 percent crude protein.