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Place of origin | Indonesia |
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Region or state | West Sumatra |
Main ingredients | Buffalomilk |
Dadiah (Minangkabau) ordadih (Indonesian andMalaysian Malay) a traditional fermentedmilk popular among people ofWest Sumatra,Indonesia, is made by pouring fresh,raw, unheated,buffalo milk into abamboo tube capped with abanana leaf and allowing it toferment spontaneously at room temperature for two days.
The milk is fermented by indigenouslactic bacteria found in the buffalo milk. Its natural fermentation provides different strains of lactic acid bacteria involved in each fermentation.[1] The natural, indigenous, lactic acid bacteria found in dadiah could be derived from the bamboo tubes, buffalo milk, or banana leaves.
Dadiah is usually eaten for breakfast, mixed together withampiang (traditional glutinous rice krispies) andpalm sugar. Dadiah can also be eaten with hot rice andsambal.[2]
Some studies on the probiotic properties of indigenous strains isolated from dadiah were found to exhibit antimutagenic and antipathogenic properties, as well as acid and bile tolerance.[3][4] Natural, wild strains isolated from dadiah show inhibitory, competitive, and displacing properties against pathogens, and they are promising candidates for futureprobiotics.[5][6]Lactobacillus plantarum strains from dadiah play important roles in removing microcystin-LR, cyanobacterial toxin. This wild strain ofLactobacillus plantarum from dadiah has the highest removal abilities when compared to other commercial probiotic strains. This finding offers new and economical tools for decontaminating microcystin containing water.[7][8][9][10]
In the rest ofIndonesia andMalaysia, the dish is known asdadih. Dadih prepared in Malaysia is quite different from Minangkabau dadiah. In the Malaysian version, the thickening agent is gelatin or agar-agar strands; it is not fermented and is usually sweetened with artificial flavourings such as corn, pandan, yam, chocolate, and strawberry, and is thus more akin tomilk pudding.[citation needed]