CISAK 2013 C6/O/76

Review Article : Is Ice Cream Containing Dadih

Potential as Functional Food?
Rosy Hutami
1
, Siti Aslimah
2
and Yandi Andiyana
1
1
Food Science and Technologi Department, Bogor Agricultural University
Bogor, Indonesia
2
Animal Production and Technology Department, Bogor Agricultural University
Bogor, Indonesia
1
hut ami _f i r dausy@yahoo. com
2
asl i mah05@gmai l . com
1
yandi . andi yana@yahoo. com

Abstract. Dadih as an Indonesian traditional food can be categorized as functional food. Dadih based product was developed to
increase the added value of dadih in order to empower dadih as an Indonesia indigenous food. Ice creamcontaining dadih can be
potentially state as functional food due to its ability in mantaining viability of dadihs indigenous lactic acid bacteria. The number of
lactic acid bacteria in the final product of ice creamcontaining dadih ranged between 8.9 x 10
7
CFU/ml - 7.8 x 10
13
CFU/ml which is
eligible as probiotic. The viability of lactic acid bacteria in the final product can be expected as main factor in making ice cream
containing dadih as functional food.
Keywords: dadih; probiotic; ice cream; lactic acid bacteria
A. INTRODUCTION
The role of food within the last decade has moved from the
primary role as the source of energy and body-forming
substances to the more subtle action of biologically active food
components on human health that is known as functional food
[1]. Functional food were first described by Roberfroid in 1999
as Food similar in appearance to conventional food that is
intended to be consumed as part of a normal diet, but has been
modified to subserve physiological roles beyond the provision of
simple nutrient requirements [2]. Functional food is also
defined as altogether, the intrinsic properties of whole, fortied,
enriched or enhanced foods that deliver health benets beyond
conventional nutrients [3].
Indonesia is a country that has a variety of local foods
which is potential as functional foods. One of them is Dadih.
Dadih is an Indonesian traditional fermented buffalo milk of
West Sumatra which is fermented naturally [4]. As functional
food, dadih is categorized as a food containing probiotics.
Because, it contains live microorganism from the group of lactic
acid bacteria thatll confer a health benefit on the host when it is
consumed.
At this time, dadih manufacture growth is not progressively
increase and get less attention among the Indonesian people
themselves. These are due to some major factors such as the low
acceptability of dadihs original sensory that is too sour (0.759
% total acid) [5], the availability of buffalo milk progressively
decreased in number, and the processing technology is still
traditional that cause difficulty to get a consistent quality of
curd. Moreover, the relatively short shelf life of dadih causes a
limited marketing area of the products [6]. These conditions
have an impact on the availability and sustainability of products
in the market. Dadih is becoming difficult to be found. If this
condition is allowed to continue, the dadih as indigenous food of
Indonesia will gradually disappear or even be taken by other
nations. One way to empower dadih as a featured indigenous
food is by doing the processing modifications that increasing the
added value of dadih; such as by making probiotic food with
dadih as one of its main ingredients.
The aims of this review paper are to promote dadih
processing food in order to increase the adding value of dadih
and to review the potential ice cream containing dadih as a
functional food due to some functional properties that is
provided by dadih.
B. REVIEW AND DISCUSSION
Dadih
The term Dadih in Indonesia refers to a buffalo dairy based
dessert which has custard like texture and is sour in taste [7].
Dadih is made by pouring fresh raw unheated buffalo milk into a
bamboo tube capped with banana leaves, and allow to ferment at
CISAK 2013 C6/O/76

room temperature for two days. The milk is fermented by
indigenous lactic bacteria of the buffalo milk [4].
Microorganisms involved in dadih fermentation consists of
bacteria and yeast by the number about 10
6
-10
7
and 10
5
,
respectively [8].
Dadih made from buffalo milk has nutrient content 69-73%
moisture content, 6.6-5.7% protein, 7.9-8.2% fat, 0.96 - 1% acid
levels [9]. Dadih is a high protein source and is considered as a
complete protein which contains almost all the essential amino
acids for growth. Moreover, dadih contains calcium in relatively
high amounts in which these minerals are very instrumental in
the growth and formation of bones and teeth. These minerals
prevent bone loss (osteoporosis) in adults / elderly. Additionally,
some kinds of vitamins, especially vitamin B complex and K
are formed during the fermentation process [10]. Dadih as like as
a fermented foods usually have a higher nutritional value than
the original material. This is due to microbes capability in
breaking the complex components into simpler substances that
are easily digested [11]. Other benefits by consuming dadih are
the therapeutic effect on the body by improving the balance of
microflora in the digestive tract [12]; it can be consumed by
group of lactose intolerance; and it can control and improve
colon health and makes food components more easily absorbed
by the body [13].
Types of Lactic Acid Bacteria in Dadih
Main microorganisms involved during fermentation of milk
and milk products including dadih is lactid acid bacteria. The
term lactic acid bacteria (LAB) originally intended only for the
group of bacteria which causes the acidity in milk (milk-souring
organisms). LAB is generally defined as a group of gram-
positive bacteria, does not produce spores, round or rod shape
that produces lactic acid as the primary end product metabolite
during fermentation of carbohydrates [15]. Some LAB species
with the potential to be used as probiotics are L. acidophilus, L.
plantarum, L. casei, L. rhamnosus, L. delbrueckii subsp.
bulgaricus, L. reuteri, L. fermentum, L. brevis, L. lactis, L.
cellobiosus, S. lactis, S. cremoris, S. alivarious subsp.
thermophilus, and S. intermedius [16].
The types of lactic acid bacteria in dadih fermentation
including the genus of Lactobacillus, Streptococcus,
Lactococcus ( [17], [18] ) as shown in Table 1. It also found
non-lactic acid bacteria [19].
Table 1. The types of lactic acid bacteria in dadih fermentation
Genus Species
Lactobacillus Lb. Brevis, Lb. casei subsp. casei, Lb.
casei subsp. Rhamnosus
Streptococcus S. faecalis subsp. Liquefaciens
Leuconostoc Leu. Mesentroides
Lactococcus Lc. casei subsp. Diacetylactis
Source : [18]
Probiotics in Dadih
FAO/WHO has describe the definition of probiotics as Live
microorganisms which when administered in adequate amounts
confer a health benefit on the host. To be identified as
functional food, the probiotic microorganism should exhibit
acid- and bile-stability, resistance to digestive enzyme, adhesion
to intestine surface, and offer health benefits and reduce the risk
of chronic disease beyond the commonly accepted nutritional
effects [1].
Viability of Dadihs Indigenous LAB on Gastric Acidity
Bacteria can be considered as probiotic if they are still active
in the gastric acid conditions. The first stress that occurs in
bacterial cells when enter the gastrointestinal tract is exposed to
gastric acid. In low pH, LAB is not only growing slowly but
may also damage and decreasing their viability [19]. The gastric
pH in the resting state is very low, it is about 2 [21].
L. plantarum and L. lactis which is isolated from dadih was
able to survive (>75% living bacteria) and has good resistance
to gastric acidity at pH 2, 2.5, 3.2 and 7.2. In pH 2, 2.5 and 3.2,
L. plantarum was able to survive until 90 minutes [20]. The
resistance of Gram-positive bacteria from acid also affected by
peptidoglycan layer [21].
Viability of Dadihs Indigenous LAB on Bile Salts
LAB can be considered as probiotic bacteria when they can
survive and grow in the digestive tract, especially when enters
the upper of intestinal tract where bile salts are secreted in the
intestines [19]. L. lactis on dadih has good resistance from bile
salts, which reached 75% [20], although the number was
declined (J acobsen et al., 1999).
Viability of Dadihs Indigenous LAB on antibiotics
One of the required LAB as a probiotic is resistant to
antibiotics [24]. L. lactis was able to live in the media who have
been given the amoxicillin and chloramphenicol. The population
of L. plantarum and L. lactis on dadih was able to survive and
increase on the gastrointestinal tract with antibiotic
chloramphenicol . The percentage of bacteria that live still more
than 90%. L. plantarum and L. lactis is more resistant to the
antibiotic chloramphenicol than amoxicillin [20].
Antagonistic activity of Dadihs Indigenous LAB on Bacterial
Pathogens
One of the criteria LAB is used as a probiotic culture is its
ability to inhibit pathogenic bacteria, so that they can compete
with pathogenic bacteria to maintain the balance of normal
intestinal microflora [19]. Lactobacilli, Bifidobacteria and L.
Lactis are able to inhibit the bacteria S. Typhimurium and E. Coli
directly [24]. Species and strains of Lactobacillus sp.,
Leuconostoc sp., Pediococcus sp. and Streptococcus sp. are also
able to inhibit the growth of E. coli [21]. L. plantarum and L.
lactis on dadih are able to produce antimicrobial compounds of
S. Typhimurium ATCC 14028, E. coli ATCC 25922 and S.
aureus ATCC 25923 [20].
Functional Properties of Dadih
Hypocholesterolemic Activity
CISAK 2013 C6/O/76

As in Surono [14] had reported that some starters of dadih
(L. brevis IS-26958, Lc. lactis subsp. lactis IS-11857 and Lc.
lactis subsp. lactis IS-29862) have bile salt hydrolytic (BSH)
enzyme activity which displayed the largest precipitation zones.
De Smet et al. [25] suggested that lactobacilli with high BSH
enzyme activity may contribute to a reduction of cholesterol
levels by deconjugating the bile salt. The free bile salts are not as
easily reabsorbed in the intestines as conjugated bile salts, and
may be excreted in the feces as poly-bile acid polymers [26].
Antimutagenic and Anticancer Activity
Dadih also has antimutagenic compounds against mutagens
arising from the heating of food at high temperatures such as in
shrimp paste [14] and tauco [27]. Antimutagenic mechanism of
dadih LAB is by binding to mutagens and carcinogens in the
digestive tract, especially the small intestine and colon.
Mutagens and carcinogens are bound by peptidoglycan in the
cell wall of LAB [28]. Thus the cell mutagenesis does not occur
in the body. So indirectly it can be said that through this
mechanism, LAB prevents the occurrence of cancer.
Polysaccharide extracellular compounds produced by LAB
during growth also has antimutagenic and antitumor effects
[29].

L. plantarum of Dadihs Indigenous LAB Ability to Remove
Microcystin-LR
Lactobacillus plantarum strains IS-10506 andIS 20506
isolated from Indonesian traditional fermented milk, dadih, have
ability to remove the cyanobacterial toxin microcystin-LR (MC-
LR) [30]. Microcystins are the main toxins produced by cyano-
Bacteria. They are cyclic peptides classied as hepatotoxins and
tumor promoters. During the growth of L. plantarum, lactic acid
is produced that lowering products pH and causes cyano-
Bacteriacell unable to withstand the low pH for a longtime
([31], [32], [33]).
Why Ice Cream?
One way to empower dadih as a featured indigenous food is
by doing the processing modifications that increasing the added
value of dadih; such as by making probiotic ice cream with
dadih as one of its main ingredients. Ice cream is a frozen dessert
that is made from combination of milk containing 10-20% fat,
eggs, sugar, flavor, emulsifier, stabilizer, and colorant
([34],[35]). In this paper, ice cream form was chosen because ice
cream is a much-loved food for almost all Indonesian people in
anybackground because of its properties including taste, texture,
mouthfeel, and psycologycal effect when consuming it. In food
science and technology aspect, ice cream form also provides
advantage because it is a suitable medium for the growth of
dadih LAB from the dadih due to its appropriate nutrients and
temperature [5].

Ice Cream Containing Dadih
Ice cream containing dadih is a food derived by adding dadih
into mixture of ice cream formula in the process of making ice
cream. The method of making ice cream containing dadih refers
to [5]. The products ingedients are white butter 10% (w/v), 11%
skim milk (w/v), egg yolk 0.1% (w/v), 15% sucrose (w/v), Na-
CMC 0.3% (w/v) and 5% (w/v). The addition of dadih done
after all the ice cream ingredients are mixed, pasteurized,
homogenized and ice cream mixture temperature reaches
37
o
C. The dadih-ice cream mixture then homogenized and
incubated at 37
o
C for 0 hours, 5 hours and 10 hours, and aging
at 10
o
C for 24 hours, 48 hours and 72 hours. Followed by
foaming in Ice Cream Maker for 30 minute. The freezing and
hardening of the mix ice cream was carried out in freezer for 24
hours.
Viability of Dadihs Indigenous LAB in The Final Product
Total Lactic Acid Bacteria (LAB)
The LAB were found in dadih could growth at dadih ice
cream [5]. This is determined by comparing the number of initial
LAB derived from ice cream mix and dadih and the number of
LAB in ice cream containing dadih as final product. The number
initial LAB of ice cream mix and dadih is 5.5 x 10
7
CFU/ml,
while the average number of LAB at ice cream containing dadih
is 8.9 x 10
7
CFU/ml - 7.8 x 10
13
CFU/ml Incubation and aging
time are the most influencing factors for the growth of LAB.
Longer incubation makes greater the chance of microorganisms
to grow and develop [5]. Based on standard, the minimum
number of bacteria in yogurt starter is 10
7
CFU/ml [36]. As in
[5], the number of starter bacteria in the final product is eligible.
The total number of LAB on initial formulations and the final
products of ice cream containing dadih in various incubatioan
and aging time presented in Table 2.
Table 2. Comparison of total LAB on initial formulations and the final
products of ice cream containing dadih
Incubation
Times (h)
Aging
Times (h)

Average Total LAB (CFU/ml)
Initial
Formulations
Final Products
0 24 5.5 x 10
7
8.9 x 10
7

48 5.5 x 10
7
7.1 x 10
8

72 5.5 x 10
7
1.5 x 10
8

5 24 5.5 x 10
7
6.8 x 10
9

48 5.5 x 10
7
1.2 x 10
10

72 5.5 x 10
7
2.2 x 10
10

10 24 5.5 x 10
7
20 x 10
11

48 5.5 x 10
7
3.2 x 10
11

72 5.5 x 10
7
7.8 x 10
13

Source: [5]
Does Ice Cream Containing Dadih have Functional
Properties?
Ice cream containing dadih was able to keep the viability of
dadihs indigenos lactid acid bacteria (8.9 x 10
7
CFU/ml - 7.8 x
10
13
CFU/ml) more than the minimum standar of total number of
LAB in yogurt/fermented milk product (10
7
CFU/ml) [38], [5]).
It was recognized that the functional properties of dadih
such as hypocholesterolemic activity, antimutagenic and
CISAK 2013 C6/O/76

anticancer activit, and ability to remove microcystin-LR were
derived from dadihs indigenos lactid acid bacteria activity ([14],
[21], [27], [28], [29], [30], [31], [32], [33]).
Considering the viability of LAB in the product and the
activities of LAB as sources of functional properties of dadih, it
is highly expected that ice cream containing dadih has functional
properties as like as dadih.
C. CONCLUSION
Dadih ice cream is eligible as a probiotic food, because its
LAB has a resistance to gastric acidity, bile salts, antibiotics, and
has antagonistic activity on bacterial pathogens. The functional
properties of dadih were derived from the activities of dadihs
indigenous lactic acid bacteria. The number of LAB in the final
product of ice cream containing dadih ranged between 8.9 x 107
CFU/ml - 7.8 x 1013 CFU/ml, when the minimum requisite
number of LAB in milk fermented products is 10
7
CFU/ml. The
activities of LAB from ice cream containing dadih in digestive
track expectedly will give some functional properties. So, it is
highly expected that ice cream containing dadih is a potential
functional food.

ACKNOWLEDGEMENT
The authors gratefully acknowledge suggestion and idea from
Epi Taufik, Ph. D from Animal Production and Technology
Department, Bogor Agricultural University Bogor, Indonesia.
REFERENCES
[1] W. Grajek, A. Olejnik, and A. Sip, Probiotics, prebiotics and antioxidants as
functional foods. Acta Biochimica Polonica, vol. 52, pp. 665-671, 2005.
[2] J . T. Spence, Challenges related to the composition of functional foods,
Journal of Food Composition and Analysis, vol. 19, pp. S4-S6, 2006.
[3] G. Dorea and T. H. M.daCosta, Is coffee a functional food?, British
Journal of Nutrition vol. 93, pp. 77378, 2005.
[4] I. S. Surono, Performance of dadih lactic cultures at low temperature milk
application, in Proc. The ninth Animal Science Congress of AAAP. J uly 3-
7, 2000. Asian-Aust. J. Anim. Sci, vol. 13 (Supp A), pp. 495-498, 2000.
[5] K. Ambri, J . Kusnadi, and W. D. R. Putri, Study on the growth of lactic
acid bacteria (lab) from dadih in ice creamas probiotic food, J. Agri. Tech,
Vol. 10, No. 1, pp. 1 9, April. 2009.
[6] H. Setiyanto, and Z. Muhammad, Dadih dan Kendala Pemecahannya,
Prosiding Seminar Nasional Teknologi Pasca Panen
[7] I. S. Surono, K.D. J enny, A. Tomomatsu, A.Matsuyama and A. Hosono,
Higher Plant Utilization as Coagulant for Making Native Milk Products in
Indonesia. In: Traditional Food Fermentation as Industrial Resources ASCA
Countries. S. Saono (ed.). Journal Applied Science, 1984.
[8] A. Hosono, Fermented Milk in The Orient, ID: Function of Fermented Milk,
Challenges for Health Science, Y. Nakazawa and A. Hosono (Ed.), London:
Elsevier Applied Science Publishers Ltd, 1992.
[9] Afriani, Quality and potential of dadih as an additional revenue for farmer
in Kerinci, Journal of Anim. Sci, vol. 11, pp. 115-120, March. 2008.
[10] I. S. Surono, and A. Hosono, Indigenous fermented foods in Indonesia,
Japanese J. Dairy and Food Sci, vol. 44, pp. A91-A98, 1995.
[11] F. G. Winarno, Chemistry of Food and Nutrition, J akarta: Gramedia, 1992.
[12] R. Fueller, Probiotics in man and animals, J. Appl. Bacteriol, vol. 66, pp.
365-378, 1989.
[13] I. M. Sugitha, H, Muchtar, Khasrad, and Yuherman, Engineering of dadih
with S. lactis and L. acidophilus to prevent cancer and reduce blood
cholesterol, Faculty of Animal Science, Univ. of Andalas, Tech. Rep, 1999.
[14] I. S. Surono, and A. Hosono, Antimutagenicity of milk cultured with lactic
acid bacteria fromdadih against mutagenic terasi, Milchwissenschaft, vol.
51, pp. 493-497, 1996.
[ 15] I. S. Surono, 2002. In vitro probiotic properties of indigenous dadih lactic
acid bacteria, Asian-Aust. J. Anim. Sci, vol. 16, no. 5, pp. 726-731, 2003.
[16] B. R. Goldin, Health benefits of probiotics, British J . Nutr, vol. 80. Suppl.
2, pp. S231-S233, 1998.
[17] A. Hosono, R. Wardoyo and H. Otani, Microbial flora in dadih, a
traditional fermented milk in Indonesia, Lebensm.Wiss. U. Technol, vol.
22: , pp. 20-24, 1989.
[18] I. S Surono and D. Nurani, Exploration of indigenous dadih lactic bacteria
for probiotic and starter cultures, Domestic Research Collaboration Grant-
URGE-IBRD World Bank Project 2000-2001. Research Report. January,
2001.
[19] S. Salminen, A. V. Wright and A. Ouwehand, Lactic Acid Bacteria:
Microbiology and Functional Aspects. 3th edition. Revised and Expanded,
New York:Marcel Dekker, Inc., 2004.
[20] D. Sunaryo, Resistency of Lactic Acid Bacteria Indigenous Dadiah as
Probiotics Candidate at in vitro Gastrointestinal Tract Conditions, Bc.
Thesis, Animal Science and Technology, Bogor Agricultural University,
Bogor, 2011.
[21] I. S. Surono, Probiotic of Permented Milk and Health, J akarta: Tri Cipta
Karya, 2004.
[22] C. N. Jacobsen, V. R. Nielsen, A. E. Hayford, P. L. Moller, K. F.
Michaelsen, A. Paerregaard, B. Sandstro, M. Tvede and M. J akobsen,
Screening of probiotic activities of forty-seven strains of Lactobacillus spp.
by in vitro techniques and evaluation of the colonization ability of five
selected strainsin humans, Appl. Environ. Microbiol, vol. 65, pp. 4949-
4956, 1999.
[23] W. Widodo, Biotechnology of Fermented Milk, Malang: Center of
Development Biotechnology Univ. Muhammadiyah Malang, 2002.
[24] R. Fuller, Probiotics 2 Applications and Practical Aspects, Chapman and
Hall, London, 1997.
[25]. De Smet, I, L. van Hoorde, N. De Saeyer, M. vande Woestyne and W.
Verstraete, In vitro study of bile-salt hydrolase (BSH) activity of BHS
iogenic Lactobacillus plantarum80 strains and estimation of cholesterol
lowering through enhanced BHS activity,Journal Micro. Ecol. Health
Disease vol. 7:315-329, 1994.
[26] G. M. Benson, N. J. Haskin, C. Eckers, P. J . Moore, D. G. Reid, R.
C. Mitchell, S. Waghmore and K. E. Suckling, Polydeoxycholate in human
and hamster feces: a major product of cholate metabolism., J. Lip. Res.vol.
34:2121 2134, 1993.
[27] P. Usman, and A. Hosono, Bile and acid tolerance of lactic acid bacteria
isolated from dadih and their antimutagenicity against mutagenic heated
tauco, Asian-Australian J. Anim. Sci, 2003.
[28] O. Sreekumar, and A. Hosono, The heterocyclic amine binding receptors
of Lactobacillus gasseri cells, Mutat. Res, vol. 421, pp. 65-72, 1998.
[29] S. Salminen and V. A. Wright, A, Lactic Acid Bacteria, New York: Marcel
Dekker, 1993.
[30] I. S. Surono, M. C. Collado, S. Salminen, J . Meriluoto, Eect of glucose
and incubation temperature on metabolically active Lactobacillus plantarum
fromdadih in removing microcystin, LR. Food and Chemical Toxicology,
vol. 46, pp. 502507, 2008.
[31] K.V. Venkatesh, M. R. Okos, P. C. Wankat, Kinetic model of growth and
lactic acid production fromlactose by Lactobacillus bulgaricus, Process.
Biochem, vol. 28, pp. 231241, 1993.
[32] F. V. Passos, H. P. Fleming, D. F. Ollis, R. M. Felder, R. F. Mc Feeters,
Kinetics and modeling of lactic acid production by Lactobacillus
plantarum. Appl. Environ. Microbiol, vol. 60, pp. 26272636, 1994.
[33] D. Charalampopoulos, S. S. Pandiella, C. Webb, Growth studies of
potentially probiotic lactic acid bacteria in cereal-based substrates, J. Appl.
Microbiol, vol. 92, pp. 851859, 2002.
[34] W. S. Arbuckle, Ice Cream.' London : The AVI Publishing Co.inc., 1986.
[35]. K. A. Buckle, R. A. Edwards, G. H. Fleet and M. Wootton. Ilmu Pangan,
J akarta : UI Press, 2009.
[36] Badan Standardisasi Nasional, Standar Nasional Indonesia 2981,Yogurt,
2009.