Fatty Acid Composition of Fermented Buffalo Milk (Dadih) as Traditional Probiotics #

Abstract

Dadih is a fermented food contains bacterial that transform buffalo milk properties. Lactic acid bacteria (LAB) in dadih are associated with end-product of health promoting, including dietary fatty acid. This study aims to assess the fatty acid profile, total LAB, and antioxidant activity of dadih. Samples were analyzed in two groups: fresh-dadih and microwave heated-dadih. The research findings indicate that the highest fatty acids in dadih are palmitic and oleic acids, showing 37.65% of antioxidant activity. The total lactic acid bacteria in both samples was more than 7.74 log cfu/g, thus it can be considered as a probiotic food.