Fatty acid composition of fermented buffalo milk (dadih) as traditional probiotics
Dadih is a fermented food containing bacteria that transform buffalo milk properties. The lactic acid bacteria (LAB) in dadih contribute to health promoting effects, including dietary fatty acid production. This research aims to assess the fatty acid distribution, total LAB, and antioxidant capacity...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/22/bioconf_fisaed2025_03007.pdf |
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| author | Saufani Iza Ayu Marliyati Sri Anna Palupi Eny Handharyani Ekowati |
| author_facet | Saufani Iza Ayu Marliyati Sri Anna Palupi Eny Handharyani Ekowati |
| author_sort | Saufani Iza Ayu |
| collection | DOAJ |
| description | Dadih is a fermented food containing bacteria that transform buffalo milk properties. The lactic acid bacteria (LAB) in dadih contribute to health promoting effects, including dietary fatty acid production. This research aims to assess the fatty acid distribution, total LAB, and antioxidant capacity of dadih. Samples were obtained from buffalo cattlefarmers and analyzed in two groups: fresh and microwave-heated dadih. Both samples were tested for fatty acid content, total LAB, and antioxidant capacity. The research findings showed an average fat content of 7.13% in fresh dadih and 7.23% in heated dadih. The heated dadih has a different fatty acid profile. The linoleic acid, omega-6, and omega-9 content increase due to heated dadih, whereas the omega-3 and eicosapentaenoic acid decrease slightly due to heating processes. The primary composition of dadih is palmitic and oleic acids, which are the most abundant fatty acids present. The antioxidant capacity of heated dadih was 6.13% lower than the 37.65% found in fresh dadih. The average total LAB counts 8.00 in fresh dadih and 7.74 log cfu/g in heated dadih. The microwave heating preserved the fatty acid composition but decreased the viability of LAB and negatively impacted certain antioxidant components. |
| format | Article |
| id | doaj-art-bede9b4f11e44539bcad85b253c15791 |
| institution | DOAJ |
| issn | 2117-4458 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj-art-bede9b4f11e44539bcad85b253c157912025-08-20T03:06:28ZengEDP SciencesBIO Web of Conferences2117-44582025-01-011710300710.1051/bioconf/202517103007bioconf_fisaed2025_03007Fatty acid composition of fermented buffalo milk (dadih) as traditional probioticsSaufani Iza Ayu0Marliyati Sri Anna1Palupi Eny2Handharyani Ekowati3Postgraduate in Nutrition Science, Department of Community Nutrition, Faculty of Human Ecology, IPB UniversityDepartment of Community Nutrition, Faculty of Human Ecology, IPB UniversityDepartment of Community Nutrition, Faculty of Human Ecology, IPB UniversityDepartment of Veterinary Clinic Reproduction and Pathology, Faculty of Veterinary Medicine, IPB UniversityDadih is a fermented food containing bacteria that transform buffalo milk properties. The lactic acid bacteria (LAB) in dadih contribute to health promoting effects, including dietary fatty acid production. This research aims to assess the fatty acid distribution, total LAB, and antioxidant capacity of dadih. Samples were obtained from buffalo cattlefarmers and analyzed in two groups: fresh and microwave-heated dadih. Both samples were tested for fatty acid content, total LAB, and antioxidant capacity. The research findings showed an average fat content of 7.13% in fresh dadih and 7.23% in heated dadih. The heated dadih has a different fatty acid profile. The linoleic acid, omega-6, and omega-9 content increase due to heated dadih, whereas the omega-3 and eicosapentaenoic acid decrease slightly due to heating processes. The primary composition of dadih is palmitic and oleic acids, which are the most abundant fatty acids present. The antioxidant capacity of heated dadih was 6.13% lower than the 37.65% found in fresh dadih. The average total LAB counts 8.00 in fresh dadih and 7.74 log cfu/g in heated dadih. The microwave heating preserved the fatty acid composition but decreased the viability of LAB and negatively impacted certain antioxidant components.https://www.bio-conferences.org/articles/bioconf/pdf/2025/22/bioconf_fisaed2025_03007.pdf |
| spellingShingle | Saufani Iza Ayu Marliyati Sri Anna Palupi Eny Handharyani Ekowati Fatty acid composition of fermented buffalo milk (dadih) as traditional probiotics BIO Web of Conferences |
| title | Fatty acid composition of fermented buffalo milk (dadih) as traditional probiotics |
| title_full | Fatty acid composition of fermented buffalo milk (dadih) as traditional probiotics |
| title_fullStr | Fatty acid composition of fermented buffalo milk (dadih) as traditional probiotics |
| title_full_unstemmed | Fatty acid composition of fermented buffalo milk (dadih) as traditional probiotics |
| title_short | Fatty acid composition of fermented buffalo milk (dadih) as traditional probiotics |
| title_sort | fatty acid composition of fermented buffalo milk dadih as traditional probiotics |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2025/22/bioconf_fisaed2025_03007.pdf |
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