The Potential of Dadih as a Nutritious Animal Protein Source and Functional Food from West Sumatra

Abstract

Dadih is a traditional fermented buffalo milk product from West Sumatra, renowned for its high-quality animal protein and beneficial probiotic microorganisms. This study aims to analyze the nutritional value of dadih, the characteristics of its indigenous lactic acid bacteria (LAB), and evaluate its potential for development as a modern functional food. A descriptive literature review was conducted, synthesizing scientific publications from the last decade. Findings indicate that dadih contains protein levels ranging from 6.3–8.4% and fat content between 5.5–8.7%. The lactic acid bacteria present in dadih exhibit significant probiotic properties that support gastrointestinal health and enhance the immune system. The traditional fermentation process using bamboo tubes and banana leaf covers not only imparts a unique flavor and texture but also serves as a natural isolation medium for beneficial bacteria. This article concludes that product diversification, fermentation technology innovation, and modern packaging are essential strategies to increase the added value and competitiveness of dadih in the global market. As a functional food, dadih holds strategic prospects in supporting national food security and public health.