Stabilitas Vitamin D3 pada Dadih (Susu Kerbau Fermentasi)
Keywords:
fortification; vitamin D3; dadih; HPLC; stability
Abstract
Vitamin D deficiency and inadequacy is a worldwide problem that can cause serious health problems. Vitamin D reduce the risk of osteoporosis, cancer, diabetes mellitus, and cardiovascular disease. Vitamin D is obtained from four sources such as sun exposure, food, supplements and fortification food. The research was conducted in October 2019. The purpose of this study was to see the stability of vitamin D3 in dadih during storage. The High Performance Liquid Chromatogaphy (HPLC) method was used to calculate vitamin D3 levels in fortified dadih. Quantification of vitamin D3 was done on day 0, day 3, day 9, day 16, day 23 and day 30. Statistical analysis showed that there was no significant difference in the level of vitamin D3 in dadih for 30 days of storage although there was a decrease in the level of vitamin D3 in dadih on the fourth week but it was not significantly (p> 0.05). In conclusion, Vitamin D3 in the dadih was stable for 30 days of storage although there was a decrease in vitamin D3 levels on the 16th and 30th days of storage due to the undetectable vitamin D3 in some samples. The addition of vitamin D3 to dadih is suggested using encapsulation techniques to increase solubility, longer shelf life, prevention of chemical degradation, better dispersibility, higher bioavailability and effectiveness.
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References
Jafari, T., Askari, G., Mirlohi, M., Javanmard, S. H., Faghihimani, E., and Fallah, A. A., 2016. Stability of Vitamin D3 in fortified yoghurt and yoghurt drink (Doogh). Advanced biomedical research, 5 pp. 52.
Zmijewski, M. A., 2019, January. Vitamin D and Human Health. International journal of molecular sciences. Switzerland.
Khosravi, Z. S., Kafeshani, M., Tavasoli, P., Zadeh, A. H., and Entezari, M. H., 2018. Effect of Vitamin D Supplementation on Weight Loss, Glycemic Indices, and Lipid Profile in Obese and Overweight Women: A Clinical Trial Study. International journal of preventive medicine, 9 pp. 63.
Kienreich, K., Tomaschitz, A., Verheyen, N., et al., 2013. Vitamin D and cardiovascular disease. Nutrients, 5 (8), pp. 3005–21.
Hu, Z., Chen, J., Sun, X., Wang, L., and Wang, A., 2019. Efficacy of vitamin D supplementation on glycemic control in type 2 diabetes patients: A meta-analysis of interventional studies. Medicine, 98 (14), pp. e14970.
Ferreira, P. P., Cangussu, L., Bueloni-Dias, F. N., et al., 2020. Vitamin D supplementation improves the metabolic syndrome risk profile in postmenopausal women. Climacteric : the journal of the International Menopause Society, 23 (1), pp. 24–31.
Konijeti, G. G., Arora, P., Boylan, M. R., et al., 2016. Vitamin D Supplementation Modulates T Cell-Mediated Immunity in Humans: Results from a Randomized Control Trial. The Journal of clinical endocrinology and metabolism, 101 (2), pp. 533–8.
Bassatne, A., Chakhtoura, M., Saad, R., and Fuleihan, G. E.-H., 2019. Vitamin D supplementation in obesity and during weight loss: A review of randomized controlled trials. Metabolism: clinical and experimental, 92 pp. 193–205.
Ding, C., Gao, D., Wilding, J., Trayhurn, P., and Bing, C., 2012. Vitamin D signalling in adipose tissue. The British journal of nutrition, 108 (11), pp. 1915–23.
Yosephin, B., Anwar, F., Riyadi, H., Khomsan, A., and Elly, N., 2016. Food sources of vitamin d and its deficiency in worker women4th Asian Academic Society International Conference ( AASIC ) 2016, pp. 488–98.
O’Mahony, L., Stepien, M., Gibney, M. J., Nugent, A. P., and Brennan, L., 2011. The potential role of vitamin D enhanced foods in improving vitamin D status. Nutrients, 3 (12), pp. 1023–41.
Nikooyeh, B., and Neyestani, T., 2018. Efficacy of Food Fortification with Vitamin D in Iranian Adults: A Systematic Review and Meta-Analysis. Nutrition and Food Sciences Research, 5 (4),.
Bonjour, J.-P., Dontot-Payen, F., Rouy, E., Walrand, S., and Rousseau, B., 2018. Evolution of Serum 25OHD in Response to Vitamin D(3)-Fortified Yogurts Consumed by Healthy Menopausal Women: A 6-Month Randomized Controlled Trial Assessing the Interactions between Doses, Baseline Vitamin D Status, and Seasonality. Journal of the American College of Nutrition, 37 (1), pp. 34–43.
Shab-Bidar, S., Neyestani, T. R., Djazayery, A., et al., 2011. Regular consumption of vitamin D-fortified yogurt drink (Doogh) improved endothelial biomarkers in subjects with type 2 diabetes: a randomized double-blind clinical trial. BMC medicine, 9 pp. 125.
Bonjour, J.-P., Benoit, V., Atkin, S., and Walrand, S., 2015. Fortification of Yogurts with Vitamin D and Calcium Enhances the Inhibition of Serum Parathyroid Hormone and Bone Resorption Markers: A Double Blind Randomized Controlled Trial in Women over 60 Living in a Community Dwelling Home. The journal of nutrition, health & aging, 19 (5), pp. 563–9.
Jafari, T., Faghihimani, E., Feizi, A., et al., 2016. Effects of vitamin D-fortified low fat yogurt on glycemic status, anthropometric indexes, inflammation, and bone turnover in diabetic postmenopausal women: A randomised controlled clinical trial. Clinical nutrition (Edinburgh, Scotland), 35 (1), pp. 67–76.
Morvaridzadeh, M., Nachvak, S. M., Mohammadi, R., et al., 2021. Probiotic Yogurt Fortified with Vitamin D Can Improve Glycemic Status in Non-Alcoholic Fatty Liver Disease Patients: a Randomized Clinical Trial. Clinical nutrition research, 10 (1), pp. 36–47.
Mohammadi-Sartang, M., Bellissimo, N., Totosy de Zepetnek, J. O., et al., 2018. The effect of daily fortified yogurt consumption on weight loss in adults with metabolic syndrome: A 10-week randomized controlled trial. Nutrition, metabolism, and cardiovascular diseases : NMCD, 28 (6), pp. 565–74.
Venema, K., and Surono, I. S., 2019. Microbiota composition of dadih - a traditional fermented buffalo milk of West Sumatra. Letters in applied microbiology, 68 (3), pp. 234–40.
Pinem, S., and Damayanti, E., 2021. Kualitas Dadih Susu Sapi Dan Susu Kambing Dengan Fermenter Tabung Bambu. Jurnal Jeumpa, 7 (1), pp. 371–8.
Hasim, Mustopa, A., Andrianto, N., and Nur Faridah, D., 2017. Antioxidant Production Of Lactic Acid Bacteria Isolated From Indonesian Traditional Fermented Buffalo Milk (Dadih). IOSR Journal of Pharmacy and Biological Sciences (IOSR-JPBS, 12 (5), pp. 76–82.
Usmiati, S., and Risfaheri., 2013. Pengembangan Dadih Sebagai Pangan Fungsional Probiotik Asli Sumatera Barat. J. Litbang Pert., 32 (1), pp. 20–9.
Harahap, F. C., Ginting, N., Hamdan, H., DaulaY, A. H., and Hasnudi, H., 2018. Uji Nutrisi Dadih Susu Kerbau dan Susu Kambing dengan Menggunakan Bambu Ampel (Bambusa vulgaris) dan Bambu Gombong (Gigantochloa verticilata). Talenta Conference Series: Agricultural and Natural Resources (ANR), 1 (2), pp. 186–91.
Sunaryanto, R., and Marwoto, B., 2012. Isolasi, Identifikasi, Dan Karakterisasi Bakteri Asam Laktat Dari Dadih Susu Kerbau. Jurnal Sains dan Teknologi Indonesia, 14 (3),.
Cabello-Olmo, M., Oneca, M., Torre, P., et al., 2019. A Fermented Food Product Containing Lactic Acid Bacteria Protects ZDF Rats from the Development of Type 2 Diabetes. Nutrients, 11 (10),.
Choi, W. J., Dong, H. J., Jeong, H. U., Jung, H. H., Kim, Y.-H., and Kim, T. H., 2019. Antiobesity Effects of Lactobacillus plantarum LMT1-48 Accompanied by Inhibition of Enterobacter cloacae in the Intestine of Diet-Induced Obese Mice. Journal of medicinal food, 22 (6), pp. 560–6.
Liao, P.-H., Kuo, W.-W., Hsieh, D. J.-Y., et al., 2016. Heat-killed Lactobacillus Reuteri GMNL-263 Prevents Epididymal Fat Accumulation and Cardiac Injury in High-Calorie Diet-Fed Rats. International journal of medical sciences, 13 (8), pp. 569–77.
Park, J.-E., Oh, S.-H., and Cha, Y.-S., 2013. Lactobacillus plantarum LG42 isolated from gajami sik-hae inhibits adipogenesis in 3T3-L1 adipocyte. BioMed research international, 2013 pp. 460927.
Ranieri, M. L., Huck, J. R., Sonnen, M., Barbano, D. M., and Boor, K. J., 2009. High temperature, short time pasteurization temperatures inversely affect bacterial numbers during refrigerated storage of pasteurized fluid milk. Journal of dairy science, 92 (10), pp. 4823–32.
Genetech, P. S. I., 2015. Diagram Alir Pengujian Vitamin Larut Lemak Secara HPLC. Bogor.
Nikooyeh, B., Hollis, B. W., and Neyestani, T. R., 2021. The effect of daily intake of vitamin D-fortified yogurt drink, with and without added calcium, on serum adiponectin and sirtuins 1 and 6 in adult subjects with type 2 diabetes. Nutrition & diabetes, 11 (1), pp. 26.
Mostafai, R., Nachvakc, S. M., Mohammadi, R., et al., 2019. Effects of vitamin D-fortified yogurt in comparison to oral vitamin D supplement on hyperlipidemia in pre-diabetic patients: A randomized clinical trial. Journal of Functional Foods, 52 pp. 116–20.
Jones, M. L., Martoni, C. J., and Prakash, S., 2013. Oral supplementation with probiotic L. reuteri NCIMB 30242 increases mean circulating 25-hydroxyvitamin D: A post hoc analysis of a randomized controlled trial. Journal of Clinical Endocrinology and Metabolism, 98 (7), pp. 2944–51.
Gasparri, C., Perna, S., Spadaccini, D., et al., 2019. Is vitamin D-fortified yogurt a value-added strategy for improving human health? A systematic review and meta-analysis of randomized trials. Journal of dairy science, 102 (10), pp. 8587–603.
Leskauskaite, D., Jasutiene, I., Malinauskyte, E., Kersiene, M., and Matusevicius, P., 2016. Fortification of dairy products with vitamin D3. International Journal of Dairy Technology, 69 (2), pp. 177–83.
Hanson, A. L., and Metzger, L. E., 2010. Evaluation of increased vitamin D fortification in high-temperature, short-time-processed 2% milk, UHT-processed 2% fat chocolate milk, and low-fat strawberry yogurt. Journal of dairy science, 93 (2), pp. 801–7.
G, R., and Gupta, A., 2014. Fortification of foods with vitamin D in India. Nutrients, 6 (9), pp. 3601–23.
Yeh, E. B., Barbano, D. M., and Drake, M., 2017. Vitamin Fortification of Fluid Milk. Journal of food science, 82 (4), pp. 856–64.
Lavelli, V., D’Incecco, P., and Pellegrino, L., 2021. Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food Matrix. Foods (Basel, Switzerland), 10 (9),.
Vieira, E. F., and Souza, S., 2022. Formulation Strategies for Improving the Stability and Bioavailability of Vitamin D-Fortified Beverages: A Review. Foods (Basel, Switzerland), 11 (6),.
Maurya, V. K., Bashir, K., and Aggarwal, M., 2020. Vitamin D microencapsulation and fortification: Trends and technologies. The Journal of steroid biochemistry and molecular biology, 196 pp. 105489.
Dianti, E. P., Anjani, G., Afifah, D. N., Rustanti, N., and Panunggal, B., 2018. Nutrition Quality and Microbiology of Goat Milk Kefir Fortified with Vitamin B12 and Vitamin D3 during Storage. IOP Conference Series: Earth and Environmental Science, 116 (1), pp. 12032.
Usmiati, S., and Risfaheri, R., 2013. Pengembangan Dadih sebagai Pangan Fungsional Probiotik Asli Sumatera Barat. Jurnal Penelitian dan Pengembangan Pertanian, 32 (1),.
Prado, M. R., Blandón, L. M., Vandenberghe, L. P. S., et al., 2015. Milk kefir: composition, microbial cultures, biological activities, and related products. Frontiers in Microbiology, 6.
Wirawati, C. U., Sudarwanto, M., Lukman, D., and Wientarsih, I., 2017. Karakteristik dan Pengembangan Dadih dari Susu Sapi sebagai Alternatif Dadih Susu Kerbau (Characteristic and Development of Cow’s Milk Dadih as an Alternate of Buffalo’s Milk Dadih). Wartazoa, 27 (2), pp. 95–103.
Wirawati, C. U., Sudarwanto, M. B., Lukman, D. W., Wientarsih, I., and Srihanto, E. A., 2019. Diversity of lactic acid bacteria in dadih produced by either back-slopping or spontaneous fermentation from two different regions of West Sumatra, Indonesia. Veterinary world, 12 (6), pp. 823–9.
Tirloni, E., Bernardi, C., Colombo, F., and Stella, S., 2015. Microbiological shelf life at different temperatures and fate of Listeria monocytogenes and Escherichia coli inoculated in unflavored and strawberry yogurts. Journal of Dairy Science, 98 (7), pp. 4318–27.
Zmijewski, M. A., 2019, January. Vitamin D and Human Health. International journal of molecular sciences. Switzerland.
Khosravi, Z. S., Kafeshani, M., Tavasoli, P., Zadeh, A. H., and Entezari, M. H., 2018. Effect of Vitamin D Supplementation on Weight Loss, Glycemic Indices, and Lipid Profile in Obese and Overweight Women: A Clinical Trial Study. International journal of preventive medicine, 9 pp. 63.
Kienreich, K., Tomaschitz, A., Verheyen, N., et al., 2013. Vitamin D and cardiovascular disease. Nutrients, 5 (8), pp. 3005–21.
Hu, Z., Chen, J., Sun, X., Wang, L., and Wang, A., 2019. Efficacy of vitamin D supplementation on glycemic control in type 2 diabetes patients: A meta-analysis of interventional studies. Medicine, 98 (14), pp. e14970.
Ferreira, P. P., Cangussu, L., Bueloni-Dias, F. N., et al., 2020. Vitamin D supplementation improves the metabolic syndrome risk profile in postmenopausal women. Climacteric : the journal of the International Menopause Society, 23 (1), pp. 24–31.
Konijeti, G. G., Arora, P., Boylan, M. R., et al., 2016. Vitamin D Supplementation Modulates T Cell-Mediated Immunity in Humans: Results from a Randomized Control Trial. The Journal of clinical endocrinology and metabolism, 101 (2), pp. 533–8.
Bassatne, A., Chakhtoura, M., Saad, R., and Fuleihan, G. E.-H., 2019. Vitamin D supplementation in obesity and during weight loss: A review of randomized controlled trials. Metabolism: clinical and experimental, 92 pp. 193–205.
Ding, C., Gao, D., Wilding, J., Trayhurn, P., and Bing, C., 2012. Vitamin D signalling in adipose tissue. The British journal of nutrition, 108 (11), pp. 1915–23.
Yosephin, B., Anwar, F., Riyadi, H., Khomsan, A., and Elly, N., 2016. Food sources of vitamin d and its deficiency in worker women4th Asian Academic Society International Conference ( AASIC ) 2016, pp. 488–98.
O’Mahony, L., Stepien, M., Gibney, M. J., Nugent, A. P., and Brennan, L., 2011. The potential role of vitamin D enhanced foods in improving vitamin D status. Nutrients, 3 (12), pp. 1023–41.
Nikooyeh, B., and Neyestani, T., 2018. Efficacy of Food Fortification with Vitamin D in Iranian Adults: A Systematic Review and Meta-Analysis. Nutrition and Food Sciences Research, 5 (4),.
Bonjour, J.-P., Dontot-Payen, F., Rouy, E., Walrand, S., and Rousseau, B., 2018. Evolution of Serum 25OHD in Response to Vitamin D(3)-Fortified Yogurts Consumed by Healthy Menopausal Women: A 6-Month Randomized Controlled Trial Assessing the Interactions between Doses, Baseline Vitamin D Status, and Seasonality. Journal of the American College of Nutrition, 37 (1), pp. 34–43.
Shab-Bidar, S., Neyestani, T. R., Djazayery, A., et al., 2011. Regular consumption of vitamin D-fortified yogurt drink (Doogh) improved endothelial biomarkers in subjects with type 2 diabetes: a randomized double-blind clinical trial. BMC medicine, 9 pp. 125.
Bonjour, J.-P., Benoit, V., Atkin, S., and Walrand, S., 2015. Fortification of Yogurts with Vitamin D and Calcium Enhances the Inhibition of Serum Parathyroid Hormone and Bone Resorption Markers: A Double Blind Randomized Controlled Trial in Women over 60 Living in a Community Dwelling Home. The journal of nutrition, health & aging, 19 (5), pp. 563–9.
Jafari, T., Faghihimani, E., Feizi, A., et al., 2016. Effects of vitamin D-fortified low fat yogurt on glycemic status, anthropometric indexes, inflammation, and bone turnover in diabetic postmenopausal women: A randomised controlled clinical trial. Clinical nutrition (Edinburgh, Scotland), 35 (1), pp. 67–76.
Morvaridzadeh, M., Nachvak, S. M., Mohammadi, R., et al., 2021. Probiotic Yogurt Fortified with Vitamin D Can Improve Glycemic Status in Non-Alcoholic Fatty Liver Disease Patients: a Randomized Clinical Trial. Clinical nutrition research, 10 (1), pp. 36–47.
Mohammadi-Sartang, M., Bellissimo, N., Totosy de Zepetnek, J. O., et al., 2018. The effect of daily fortified yogurt consumption on weight loss in adults with metabolic syndrome: A 10-week randomized controlled trial. Nutrition, metabolism, and cardiovascular diseases : NMCD, 28 (6), pp. 565–74.
Venema, K., and Surono, I. S., 2019. Microbiota composition of dadih - a traditional fermented buffalo milk of West Sumatra. Letters in applied microbiology, 68 (3), pp. 234–40.
Pinem, S., and Damayanti, E., 2021. Kualitas Dadih Susu Sapi Dan Susu Kambing Dengan Fermenter Tabung Bambu. Jurnal Jeumpa, 7 (1), pp. 371–8.
Hasim, Mustopa, A., Andrianto, N., and Nur Faridah, D., 2017. Antioxidant Production Of Lactic Acid Bacteria Isolated From Indonesian Traditional Fermented Buffalo Milk (Dadih). IOSR Journal of Pharmacy and Biological Sciences (IOSR-JPBS, 12 (5), pp. 76–82.
Usmiati, S., and Risfaheri., 2013. Pengembangan Dadih Sebagai Pangan Fungsional Probiotik Asli Sumatera Barat. J. Litbang Pert., 32 (1), pp. 20–9.
Harahap, F. C., Ginting, N., Hamdan, H., DaulaY, A. H., and Hasnudi, H., 2018. Uji Nutrisi Dadih Susu Kerbau dan Susu Kambing dengan Menggunakan Bambu Ampel (Bambusa vulgaris) dan Bambu Gombong (Gigantochloa verticilata). Talenta Conference Series: Agricultural and Natural Resources (ANR), 1 (2), pp. 186–91.
Sunaryanto, R., and Marwoto, B., 2012. Isolasi, Identifikasi, Dan Karakterisasi Bakteri Asam Laktat Dari Dadih Susu Kerbau. Jurnal Sains dan Teknologi Indonesia, 14 (3),.
Cabello-Olmo, M., Oneca, M., Torre, P., et al., 2019. A Fermented Food Product Containing Lactic Acid Bacteria Protects ZDF Rats from the Development of Type 2 Diabetes. Nutrients, 11 (10),.
Choi, W. J., Dong, H. J., Jeong, H. U., Jung, H. H., Kim, Y.-H., and Kim, T. H., 2019. Antiobesity Effects of Lactobacillus plantarum LMT1-48 Accompanied by Inhibition of Enterobacter cloacae in the Intestine of Diet-Induced Obese Mice. Journal of medicinal food, 22 (6), pp. 560–6.
Liao, P.-H., Kuo, W.-W., Hsieh, D. J.-Y., et al., 2016. Heat-killed Lactobacillus Reuteri GMNL-263 Prevents Epididymal Fat Accumulation and Cardiac Injury in High-Calorie Diet-Fed Rats. International journal of medical sciences, 13 (8), pp. 569–77.
Park, J.-E., Oh, S.-H., and Cha, Y.-S., 2013. Lactobacillus plantarum LG42 isolated from gajami sik-hae inhibits adipogenesis in 3T3-L1 adipocyte. BioMed research international, 2013 pp. 460927.
Ranieri, M. L., Huck, J. R., Sonnen, M., Barbano, D. M., and Boor, K. J., 2009. High temperature, short time pasteurization temperatures inversely affect bacterial numbers during refrigerated storage of pasteurized fluid milk. Journal of dairy science, 92 (10), pp. 4823–32.
Genetech, P. S. I., 2015. Diagram Alir Pengujian Vitamin Larut Lemak Secara HPLC. Bogor.
Nikooyeh, B., Hollis, B. W., and Neyestani, T. R., 2021. The effect of daily intake of vitamin D-fortified yogurt drink, with and without added calcium, on serum adiponectin and sirtuins 1 and 6 in adult subjects with type 2 diabetes. Nutrition & diabetes, 11 (1), pp. 26.
Mostafai, R., Nachvakc, S. M., Mohammadi, R., et al., 2019. Effects of vitamin D-fortified yogurt in comparison to oral vitamin D supplement on hyperlipidemia in pre-diabetic patients: A randomized clinical trial. Journal of Functional Foods, 52 pp. 116–20.
Jones, M. L., Martoni, C. J., and Prakash, S., 2013. Oral supplementation with probiotic L. reuteri NCIMB 30242 increases mean circulating 25-hydroxyvitamin D: A post hoc analysis of a randomized controlled trial. Journal of Clinical Endocrinology and Metabolism, 98 (7), pp. 2944–51.
Gasparri, C., Perna, S., Spadaccini, D., et al., 2019. Is vitamin D-fortified yogurt a value-added strategy for improving human health? A systematic review and meta-analysis of randomized trials. Journal of dairy science, 102 (10), pp. 8587–603.
Leskauskaite, D., Jasutiene, I., Malinauskyte, E., Kersiene, M., and Matusevicius, P., 2016. Fortification of dairy products with vitamin D3. International Journal of Dairy Technology, 69 (2), pp. 177–83.
Hanson, A. L., and Metzger, L. E., 2010. Evaluation of increased vitamin D fortification in high-temperature, short-time-processed 2% milk, UHT-processed 2% fat chocolate milk, and low-fat strawberry yogurt. Journal of dairy science, 93 (2), pp. 801–7.
G, R., and Gupta, A., 2014. Fortification of foods with vitamin D in India. Nutrients, 6 (9), pp. 3601–23.
Yeh, E. B., Barbano, D. M., and Drake, M., 2017. Vitamin Fortification of Fluid Milk. Journal of food science, 82 (4), pp. 856–64.
Lavelli, V., D’Incecco, P., and Pellegrino, L., 2021. Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food Matrix. Foods (Basel, Switzerland), 10 (9),.
Vieira, E. F., and Souza, S., 2022. Formulation Strategies for Improving the Stability and Bioavailability of Vitamin D-Fortified Beverages: A Review. Foods (Basel, Switzerland), 11 (6),.
Maurya, V. K., Bashir, K., and Aggarwal, M., 2020. Vitamin D microencapsulation and fortification: Trends and technologies. The Journal of steroid biochemistry and molecular biology, 196 pp. 105489.
Dianti, E. P., Anjani, G., Afifah, D. N., Rustanti, N., and Panunggal, B., 2018. Nutrition Quality and Microbiology of Goat Milk Kefir Fortified with Vitamin B12 and Vitamin D3 during Storage. IOP Conference Series: Earth and Environmental Science, 116 (1), pp. 12032.
Usmiati, S., and Risfaheri, R., 2013. Pengembangan Dadih sebagai Pangan Fungsional Probiotik Asli Sumatera Barat. Jurnal Penelitian dan Pengembangan Pertanian, 32 (1),.
Prado, M. R., Blandón, L. M., Vandenberghe, L. P. S., et al., 2015. Milk kefir: composition, microbial cultures, biological activities, and related products. Frontiers in Microbiology, 6.
Wirawati, C. U., Sudarwanto, M., Lukman, D., and Wientarsih, I., 2017. Karakteristik dan Pengembangan Dadih dari Susu Sapi sebagai Alternatif Dadih Susu Kerbau (Characteristic and Development of Cow’s Milk Dadih as an Alternate of Buffalo’s Milk Dadih). Wartazoa, 27 (2), pp. 95–103.
Wirawati, C. U., Sudarwanto, M. B., Lukman, D. W., Wientarsih, I., and Srihanto, E. A., 2019. Diversity of lactic acid bacteria in dadih produced by either back-slopping or spontaneous fermentation from two different regions of West Sumatra, Indonesia. Veterinary world, 12 (6), pp. 823–9.
Tirloni, E., Bernardi, C., Colombo, F., and Stella, S., 2015. Microbiological shelf life at different temperatures and fate of Listeria monocytogenes and Escherichia coli inoculated in unflavored and strawberry yogurts. Journal of Dairy Science, 98 (7), pp. 4318–27.
Published
2023-06-14
How to Cite
Ramdika, S., Afifah, D., Legowo, A., Muniroh, M., Nindita, Y., & Mahati, E. (2023). Stabilitas Vitamin D3 pada Dadih (Susu Kerbau Fermentasi). Jurnal Sehat Mandiri, 18(1), 1-11. https://doi.org/https://doi.org/10.33761/jsm.v18i1.914
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