Zobrazeno 1 - 10
of 155
pro vyhledávání: '"dadih"'
Publikováno v:
Clinical Nutrition Open Science, Vol 56, Iss , Pp 254-264 (2024)
Summary: Background and Objectives: Dadih is an Indonesian traditional fermented buffalo milk produced and consumed by the West Sumatran Minangkabau ethnic group with its nutritional composition and lactic acid bacteria. Lactic acid bacteria of dadih
Externí odkaz:
https://doaj.org/article/18bb968d57284970a5696f1dd34e0a6e
Publikováno v:
Journal of Ethnic Foods, Vol 11, Iss 1, Pp 1-16 (2024)
Abstract Dadih, also known as dadiah, is a traditional fermented buffalo milk from Minangkabau tribe in West Sumatra. This product is similar to yogurt, with a smooth and shiny surface, thick-bodied, creamy color and pleasant flavor. Microbes that pl
Externí odkaz:
https://doaj.org/article/ad4a99b959d6448ba9d59ad9fe194d19
Autor:
Sri Rahmatul Laila, Eddy Sukmawinata, Falsa Martiana Kencana Putri, Ilham Akbar, Luthfiyyah Fitri Zahra, Srihadi Agungpriyono, Umi Cahyaningsih, Tutik Wresdiyati
Publikováno v:
Journal of Advanced Veterinary and Animal Research, Vol 11, Iss 2, Pp 275-283 (2024)
Objective: We aimed to evaluate the potential of Ampiang-Dadih (AD), a combination of Indonesian traditional fermented buffalo milk (Dadih) and black glutinous rice flakes (Ampiang) as an anti-hypercholesterolemic agent and to prevent liver-cell dege
Externí odkaz:
https://doaj.org/article/d1fd8f0b5ba04ff0b3232d3006be4358
Publikováno v:
Jurnal Ilmiah Ilmu-Ilmu Peternakan, Vol 26, Iss 2, Pp 170-176 (2024)
Dadih adalah produk fermentasi dari susu kerbau. Ketersediaan susu kerbau yang terbatas sehingga perlu diganti dengan susu sapi. Penelitian ini mengaplikasikan susu sapi dalam pembuatan dadih yang diperkaya dengan penambahan bubuk daun kelor. Tujuan
Externí odkaz:
https://doaj.org/article/f763888938d6402188f5d3dc379233e6
Autor:
Helmizar Helmizar, Ferdinal Ferry, Faza Yasira Rusdi, Utami Ariyasra, Sri Rahma Sari, Restu Sakinah
Publikováno v:
Buletin Ilmiah Nagari Membangun, Vol 6, Iss 4, Pp 302-311 (2023)
Stunting merupakan permasalahan gizi kurang yang bersifat kronis yang dinilai masih menjadi permasalahan serius di Indonesia karena angka prevalensinya yang masih di atas 20%. Pencegahan stunting dapat dilakukan melalui pemenuhan gizi, pelayanan kese
Externí odkaz:
https://doaj.org/article/ef7d69e107224f67972e7392280902fb
Publikováno v:
Agrointek, Vol 17, Iss 4, Pp 854-865 (2023)
Bekasam is a fermented fish product with an additional carbohydrate source that has a salty and sour. The purpose of the research was to determine the effect of adding dadih at different concentrations (without dadih, 5%, 10%, and 15% dadih based on
Externí odkaz:
https://doaj.org/article/0c22b81ece2148f1b33a14150057de49
Autor:
Tri Yuliana, Farah Nabilla Tyano, Putri Widyanti Harlina, Yana Cahyana, Herlina Marta, Annisa Krama
Publikováno v:
Applied Sciences, Vol 13, Iss 24, p 13089 (2023)
Beef is a perishable food that can be naturally preserved using antimicrobial chemicals in a procedure known as biopreservation. Probiotic bacteria, or bacteria with the ability to create antimicrobial metabolites, are known as lactic acid bacteria.
Externí odkaz:
https://doaj.org/article/ba04f80b06874e3ea25324484ec87ac3
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 17, Iss 2, Pp 74-82 (2022)
The purpose of this study was to determine the quality of dadih with bamboo in Taiwan, namely Thorny bamboo (Bambusa stenostachya Hackel) with different incubation times. The materials used are bamboo tubes, banana leaves and Alpine goat's milk from
Externí odkaz:
https://doaj.org/article/360c211754af4565a90033ee5f26d4f4
Publikováno v:
Jurnal Hilirisasi IPTEKS, Vol 5, Iss 2, Pp 102-108 (2022)
Olahan makanan tradisional dadih dengan kandungan gizi yang tinggi di produksi oleh rumah dadih yoghmi dengan menggunakan konsep marketing mix. Permasalahan yang paling mendasar dihadapi oleh Rumah Dadih Yoghmi adalah bidang produksi dimana olahan da
Externí odkaz:
https://doaj.org/article/b84505a4357e47c3b1961293f07dd1da
Autor:
Chandra Utami Wirawati, Mirnawati Bachrum Sudarwanto, Denny Widaya Lukman, Ietje Wientarsih, Eko Agus Srihanto
Publikováno v:
Indonesian Journal of Biotechnology, Vol 26, Iss 3, Pp 115-121 (2021)
The diversity of lactic acid bacteria (LAB) present during the manufacture of traditional fermented buffalo milk from West Sumatra, known as dadih, was studied via a culture-independent approach using terminal-restriction fragment length polymorphism
Externí odkaz:
https://doaj.org/article/5925c0b88d004848b2fbe5ce82bd3b78