Exploration of Natural Microflora as Candidate Probiotic Foods in Some Traditional Dadih Products in Solok

Awalludin, Awalludin (2024) Exploration of Natural Microflora as Candidate Probiotic Foods in Some Traditional Dadih Products in Solok. S1 thesis, Universitas Andalas.

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Abstract

Curd contains probiotic bacteria that have potential as functional food. Research on "Microflora Exploration of probiotic candidate Curd from Several Markets in Solok City" was conducted from May to September 2023 at the Microbiology Laboratory, Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Andalas, Padang. The purpose of this study was to determine the presence and proportion of natural microflora (bacteria, yeasts and moulds) in curd products from several markets in Solok City. This research used survey method, then the data were analysed descriptively. The results of this study showed the total microflora in curd from Pasar Raya Solok was 12.3 x 108 cfu/g, from Pasar Muaro Paneh 11.2 x 108 cfu/g and Pasar Talang 13.4 x 108 cfu/g. Curd has fermentative bacteria and proteolytic bacteria. Fermentative bacteria of curd is lactic acid bacteria from Pasar Raya Solok is 1.1 x 108 cfu/g, from curd Market Muaro Paneh is 0.7 x 108 cfu/g and from curd Market Talang is 1.9 x 108 cfu/g. While Proteolytic Bacteria in curd from Pasar Raya Solok was 10.2 x 108 cfu/g, from curd from Pasar Muaro Paneh was 9.1 x 108 cfu/g and from curd from Pasar Talang was 10.4 x 108 cfu/g. The pH level of curd from Pasar Raya Solok was 3.80, from Muaro Paneh Market curd was 4.24 and from Talang Market curd was 3.02.

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