Dadih: Béda antara owahan

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'''Dadih''' ([[basa Minangkabau]]: '''''dadiah''''') inggih menika [[yogurt]] tradisional khas [[Minangkabau]] ingkang kadamel saking susu sapi (''Bubalus bubalis''). Dipuntingali saking basanipun, tembung "dadiah" menika gadhah miripipun kaliyan ''dudh'', basa saking etnisètnis [[Sindhi]] ([[India]] lan [[Pakistan]]). WondeneWondéné, tiyang [[Persia]] ingkang padatanipun dhahar susu fermentasifermèntasi kaliyan bawang lan [[timun]], memper kaliyan pakulinanipun dhahar dadih ingkang dipunlampahi dening [[tiyang Minang]]kabau ing kala rumiyin.
 
Dadih [[fermentasi|dipunfermentasi]] wonten ing satunggaling wadhah saking pring ingkang dipuntutup kaliyan godhong (ron) gedhang (''Musa'' sp.) utawi ron waru (''Hibiscus tiliaceus'') ingkang sampun dipundamel layu kanthi dipunpapanaken wonten ing saknginggilipun geni. Proses fermentasifermèntasi dipunlampahi wonten ing suhu ruangan lan kalampahan dumugi wonten gumpalan kirang langkung 2 dumugi 3 dinten. <ref name="viva"/>
 
Padatanipun dadi dipundhahar minangka sarapan enjing, dipuncampur kaliyan [[emping]] (satunggaling [[krupuk]] saking [[sega|sekul]]) lan gula abang. <ref>[http://mokase.net/index.php?page=news&type=view&id=dadiah-fermentasi-susu&filter=1 Indonesian's Culture Heritages Portal.]</ref> DadiahDadih ugi saged dipundadosaken minangka lawuh/ lauk sekul. <ref name="viva">{{cite web|url=http://kosmo.vivanews.com/news/read/283374-dadih--probiotik-khas-nusantara|title=Dadih, Probiotik Khas Nusantara|work=[[VIVAnews|Viva Newas]]|date=2012-01-27|accessdate=2012-06-09}}</ref>
 
Saking saperangansapérangan panalitenpanalitén dipunpanggihaken bilih dadih menika gadhah kandhuran [[bakteri]] ingkang saesaé inggih menika [[asam laktat]] (''Lactobacillus casei'') ingkang saged dados [[probiotik]]. <ref>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.</ref><ref>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</ref> Asam laktat wonten ing sajroning dadih menika saged mbentuk tekstur lan ugi cita rasa. BakteriBaktèri asam laktat lan ugi produkprodhuk ingkang dados turunanipun menika saged nyingkiri medalipun saperangan penyakit kadosdenekadosdéné mlebetipun [[patogen|bakteri patogen]], mandhapaken kadar [[koleterol]] wonten ing getih, kanker usus, anti [[mutagen]], anti [[karsinogenik]] lan saged nambah daya tahanipun awak. ref>SuronoDadih I.S. dan Hosono A. 1996. ''Antimutagenicity of milk cultured with lactic acid bacteria from dadih against mutagenic terasi''. Milchwissenschaft 51: hlm. 493–497.</ref><ref>Surono I.S. 2003. ''In vitro probiotic properties of indigenous dadih lactic acid bacteria''. Asian-Aus J Anim Sci 16: hlm. 726–31.</ref> Selain itu, dadihuga didugaisa efektif sebagaikanggo antivaginitis.<ref>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.</ref><ref>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.</ref><ref>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.</ref><ref>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.</ref>
 
 
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