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Dadiah

Place of origin	Indonesia
Region or state	West Sumatra
Main ingredients	Buffalo milk

Dadiah (Minangkabau) or dadih (Indonesian and Malaysian Malay) a traditional fermented milk popular among people of West Sumatra, Indonesia, is made by pouring fresh, raw, unheated, buffalo milk into a bamboo tube capped with a banana leaf and allowing it to ferment spontaneously at room temperature for two days.

The milk is fermented by indigenous lactic bacteria found in the buffalo milk. Its natural fermentation provides different strains of lactic acid bacteria involved in each fermentation. 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 with ampiang (traditional glutinous rice krispies) and palm sugar. Dadiah can also be eaten with hot rice and sambal.

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. Natural, wild strains isolated from dadiah show inhibitory, competitive, and displacing properties against pathogens, and they are promising candidates for future probiotics. Lactobacillus plantarum strains from dadiah play important roles in removing microcystin-LR, cyanobacterial toxin. This wild strain of Lactobacillus 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.

In the rest of Indonesia and Malaysia, the dish is known as dadih. 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 to milk pudding.

See also

• List of Indonesian beverages
• Dahi (curd)

References

1. Akuzawa R, Surono IS. 2002. Fermented milks of Asia. In: Encyclopaedia of dairy science. London: Academic Press. p 1045–1048
2. "Indonesian's Culture Heritages Portal". Archived from the original on 2012-07-11. Retrieved 2012-03-31.
3. Surono IS, Hosono A. 1996. Antimutagenicity of milk cultured with lactic acid bacteria from dadiah against mutagenic terasi.Milchwissenschaft 51:493–497
4. Surono IS. 2003. In vitro probiotic properties of indigenous dadiah lactic acid bacteria. Asian-Aus J Anim Sci 16:726–31
5. Collado, M. Carmen, Ingrid Surono, Jussi Meriluoto and Seppo Salminen. Potential probiotic characteristics of Lactobacillus and Enterococcus strains isolated from traditional dadiah fermented milk against pathogen intestinal colonization. Journal of Food Protection, Vol. 70, No. 3, 2007, 700–705
6. M. Carmen Collado, Ingrid Surono, Jussi Meriluoto and Seppo Salminen. Indigenous dadiah Lactic Acid Bacteria: Cell-surface Properties and Interactions with Pathogens.Journal of Food Science, Vol. 72, No. 3, 2007, M89-M93
7. Surono IS, M. C. Collado, Seppo Salminen and Jussi Meriluoto. Effect of glucose and incubation temperature on metabolically active Lactobacillus plantarum from dadiah in removing microcystin-LR (Food and Chemical Toxicology Volume 46, Issue 2, February 2008, Pages 502-507)
8. Nybom, Sonja M. K., M. Carmen Collado, Ingrid S. Surono, Seppo J. Salminen, and Jussi A. O. Meriluoto. Effect of glucose in removal of microcystin-LR by viable commercial probiotic strains and strains isolated from dadiah fermented milk. (Journal of Agriculture and Food Chemistry, Vol 56, No 10, 2008)
9. Ingrid S. Surono, Toshiaki Nishigaki, Anang Endaryanto and 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)
10. Ingrid S. Surono, Usman Pato, Koesnandar and Akiyoshi Hosono. In vivo Antimutagenicity of Dadiah Probiotic Bacteria towards Trp-P1. (Asian-Aust. J. Animal Sci., Vol 22, No 1 : 119 – 123, 2009)

Online articles

• Article in Kompas (id)
• Another article in Kompas (id)
• Article on the Minangkabau forum Cimbuak (id)
• Article by Suryono (id)

v t e Yogurt
Varieties	Curd Dadiah Dhau Frozen Matzoon Nai lao Qatiq Strained
Cultures	Lactobacillus delbrueckii subsp. bulgaricus Streptococcus thermophilus Lactobacillus Bifidobacterium
Dishes	Borani Churri Çılbır Chukauni Cucumber raita Dahi chutney Dahi baigana Dahi machha Dahi puri Dahi vada Dahibara Aludam Dovga Jameed Kadhi Kashk Mitha dahi Parfait Papri chaat Raita Shrikhand Spas Tarator Tzatziki Zhoixo
Drinks	Acidophiline Ayran Chaas Chal Chalap Doogh Lassi Leben Mattha Nai lao Omaere Ryazhenka Varenets
Related	Fermented milk products Amasi Buttermilk Calpis Clabber Crème fraîche Filmjölk Jocoque Kefir Kumis Mursik Quark Skyr Smetana Sour cream Soured milk Suorat Viili Yakult Yayık ayranı Ymer Whey

v t e Indonesian cuisine by ethnicity
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Arem-arem Ayam bumbu rujak Ayam geprek Ayam goreng kalasan Ayam penyet Bakso Bakpia Bakpia pathok Botok Brongkos Buntil Gudeg Iga penyet Kamir Kelan antep Krechek Kuluban Lepet Lontong balap Lontong dekem Lontong kupang Lumpia Lumpia goreng Lumpia semarang Sumpia Mendoan Mi bakso Mi goreng Mi jawa Mi rebus Nasi ambeng Nasi bebek Nasi bogana Nasi empal Nasi gandul Nasi goreng Nasi goreng jawa Nasi kare Nasi kucing Nasi liwet Nasi megono Nasi pecel Nasi tempong Opor Opor ayam Pecel Pecel ayam Pecel lele Rambak petis Rawon Roti ganjel rel Roti konde Rujak cingur Rujak soto Sambal ulek Sate ambal Sate blora Sate kambing Sate hati Sate kelinci Sate kikil Sate klatak Sate madura Sate ponorogo Sate tegal Sate udang Sayur lodeh Selat solo Serundeng Soto babat Soto ceker Tahu campur Telur pindang Tempe bacem Tempe goreng Tempe mendoan Timlo Tongseng Trancam Tumpeng Urap Madurese Rujak Rujak cingur Sate madura Serundeng Soto madura Malay Amplang Ayam goreng Ayam pansuh Bubur cha cha Bubur pedas Cincalok Epok-epok Gulai Ikan bakar Ikan patin Kangkung belacan Kari Kemplang Laksa Mi kari Mi rebus Nasi berlauk Nasi briyani Nasi dagang Nasi goreng Nasi goreng pattaya Nasi lemak Nasi minyak Otak-otak Pekasam Pulut Roti canai Roti jala Roti john Roti tisu Sayur lodeh Siput gonggong Soto Sup kambing Tahu goreng Tempoyak Ulam Minahasan Ayam rica-rica Brenebon Cakalang fufu Dabu-dabu Klappertaart Mi cakalang Nasi kuning Panada Paniki Rica-rica Rintek wuuk Tinorangsak Tinutuan Woku Minangkabau Asam pedas Ayam pop Balado Daun ubi tumbuk Dendeng Gulai Gulai ayam Gulai kambing Gulai otak Kalio Kepiting saus padang Keripik sanjai Lemang Lontong gulai pakis Nasi kapau Nasi kari Nasi padang Palai bada Rendang Sambal lada muda Sate padang Soto padang Udang balado Moluccan and Papuan Asida Babi bakar Bibingka Colo-colo Papeda Puding sagu Sagu Soto ambon Palembang Burgo Gulai Kemplang Laksan Lakso Mi celor Nasi minyak Otak-otak Pempek Pindang Tekwan Tempoyak ikan patin Peranakan Bubur cha cha 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Snacks	Krupuk Amplang Emping Kemplang Krupuk Krupuk ikan Krupuk kulit Krupuk udang Kripik Kripik sanjai Rempeyek Rengginang Kue Agar-agar Apam Ape Arem-arem Asida Bagea Bahulu Bakcang Bakpau Bakpia Bakpia pathok Bangkit Bibingka Bika ambon Bingka Bitterballen Bolen Bolu gulung Bolu kukus Bolu pandan Bugis Bulan Busa Cakwe Cilok Clorot Cubit Cucur Dadar gulung Dodol Donat jawa Donat kentang Gapit Geplak Gethuk Jalangkote Jemput-jemput Kaak Kaasstengels Kamir Karipap Kembang goyang Keranjang Klappertaart Klepon Kochi Kroket Ku Kukis jagung Laddu Laklak Lapis Lapis legit Leker Lemper Lidah kucing Lumpia Lumpia goreng Lumpia semarang Sumpia Lupis Madumongso Makmur Martabak Mangkok Mochi Modak Nagasari Nastar Ombusombus Onde-onde Pai susu Pai ti Panada Pancong Pastel Pastel de nata Pinyaram Pisang cokelat Pisang goreng Poffertjes Popiah Pukis Putri salju Putu Putu mangkok Putu mayang Rangi Rempah udang Risoles Samosa Satu Semar mendem Semprit Semprong Serabi Seri muka Sus Spekulaas Stroopwafel Talam Tapai Timphan Terang bulan Untir-untir Wajik Wingko
Beverages	Alcoholic Arak Beer Brem Cap tikus Ciu Lapen Saguer Sopi Tuak Non-alcoholic Adon-adon coro Angsle Bajigur Bandrek Bir jawa Bir kocok Bir pletok Cendol Chocolate milk Cincau Dadiah Es asam jawa Es buah Es campur Es doger Es durian Es goyobod Es kelapa muda Es kopyor Es selendang mayang Es tebak Es tebu Es teler Hot chocolate Jahe telur Jamu Java coffee Kembang tahu Kopi luwak Kopi susu Kopi tarik Kopi tiam Kopi tubruk Lahang Laksamana mengamuk Legen Milo Moke Ronde Sarsi Badak Indo saparelle Sekoteng Soda gembira Susu kedelai Sweet tea Teh botol Teh krisan Teh liang Teh poci Teh jahe Teh tarik Teh talua Wedang jahe Wedang uwuh
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Influences and overseas dishes	Achat Asam pedas Ayam penyet Babi pangang Bami Bamischijf Begedil Biryani Bobotie Bobotok Boeber Dendeng Kalu dodol Koe'sister Lumpia Martabak Mie bangladesh Mie goreng Mie rebus Nasi ambeng Nasi goreng Nasi kuning Nasischijf Pechal Pisang goreng Rawon Rendang Rojak Roti canai Satay Sayur lodeh Serundeng Sosatie Soto Telur pindang Tempeh Tomato bredie
List articles	Indonesian beverages Indonesian condiments Indonesian desserts Indonesian dishes Indonesian noodles Indonesian snacks Indonesian soups
Related topics	List of Indonesian dishes Alcohol in Indonesia Jamu Bumbu (seasoning) Street food of Indonesia Jajan pasar Sri Owen Nunuk Nuraini
Category: Indonesian cuisine

• Indonesian drinks
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