Nutrient, total colony, and calory analysis of “ampiang dadiah” in Bukittingi

Dadiah (some reference called dadih) is fermented buffalo milk originally from the Minangese, mostly located in West Sumatra. One diversity to serve on the table combines Flake Glutinous Rice (FGR) with syrup palm sugar and grated coconut as a topping. At the origin place, the meal known as Ampiang Dadiah is usually consumed as breakfast. However, there has yet to be any literature discussing the nutrients of Ampiang Dadiah up to now. This paper explores the nutrient content, calories per 100 g, and total Lactic Acid Bacteria as traditional buffalo milk derivates with a million benefits. The study was conducted in Bukittinggi, a city whose campaign is in place of central Minangese culture in West Sumatra. The method of research is an in-depth interview. Purposive sampling is supported by laboratory descriptive observation of the product based on the criteria of selling Ampiang Dadiah for more than the one-year minimum, producing Ampiang Dadiah daily, and having a permanent food stall. The study shows the nutrient rate of Ampiang Dadiah is protein 6.87% ± 1.84, fat content 0.75% ± 0.23, moisture 61.37% ± 3.25, Calorie 141.92 Kcal/100 g or equal to 515 Kcal/portion with total Lactic Acid Bacteria 28 x 107. In conclusion, although Ampiang Dadiah is a fermented milk derivative of meals, the Total Lactic Acid Bacteria still supports categories as a functional food. The nutrient content and calories are still available as breakfast, especially for locals.


Introduction
Dadiah, also known as dadih in some journal literacy, is originally from the Minangkabau tribes centered in West Sumatra, Indonesia.Dadiah is produced by fermenting buffalo milk for two days at room temperature.However, some producers modified the dadiah production to increase productivity by using a back slope starter to accelerate the fermenting process up to four times to the incubation period for 12 hours.Fatdillah et al. [1] successfully exposed the microbiota contained in dadiah and documented at least 15 genus disclosures on dadiah classified as a profit and non-profit bacteria.The most potential bacteria found on dadiah are Lactococcus and Lactobacillus.Fitria et al. [2] noted that those bacteria potentially applied as human endocrine disorder therapy.
Serve suggestion of dadiah usually works as a breakfast.The dadiah was poured with syrup palm sugar, and Flake Glutinous Rice (FGR) was added with an extra coconut-grated topping.The menu described above is known as Ampiang Dadiah.Ampiang in minangese describes as FGR [3].In the process, FGR were flattened-pre-roasted rice [4].One of the locations to relish amping dadiah is Bukittinggi.
Bukittinggi nowadays campaigns as central of Minangese touristic.To support the campaign, the local government provides various traditional meals originally from the Minangkabau tribe, including dadiah and meal derivatives like Ampiang dadiah.Even though in west Sumatra, ampiang dadiah spread in Payakumbuh, Padang Panjang city, and Tanah Datar Regency.However, Bukittingi City's role as central to touristy cannot be separated from the traditional meal campaign.
Like other traditional meals, Ampiang dadiah is still not supported by information on nutrient composition like protein, fat, water content, calorie, and total Lactic Acid Bacteria as health support found in dadiah.The research aimed to Analyze the nutrient, total colony, and calories of Ampiang Dadiah.

Sample collection
The sample was archived from a local market in Bukittinggi.The criteria of the respondent are selling Ampiang dadiah for more than the one-year minimum, producing ampiang dadiah daily, and having a permanent food stall.Samples collected from different local areas were made from various sources.All the pieces were collected and transported by land Animal Sciences Faculty Universitas Andalas using a cool box to prevent further metabolic of dadiah microbiota on Ampiang dadiah.The sample from representing respondents was taken five times as repetition to minimize bias.

Location Research
Ampiang Dadiah's studies were taken from Bukittinggi City, around 90 km from Padang Capital of West-Sumatera, described in Figure 1.Bukittingi is located in a hills area surrounded by Singgalang Mountain and active volcanos Marapi Mountain.Bukittinggi belongs 909-941 m above sea level, so Bukittinggi becomes comfy temperature surround-24 0 C. The hilly topography often makes Bukkitinggi rainy during certain seasons (Central Statistic Biro).At the cozy temperature, thermophilic bacteria are usually isolated from dadiah, which depends on room temperature for incubation spontaneous fermentation.No wonder previous researchers keep isolating thermophilic bacteria as Lactic acid bacteria in dadiah [7], [8], [3], and [1].
Unlike Padang city, located on an ocean coast with higher temperature, Bukittingi is calmer and comfy cause, surrounded by hilly topography.Bukittingi is a self-promote a tourist spot and center of cultural destinations promoting culture like nature, craft, sculpture, fabrics, and meals.One of the famous meals product is dadiah, which serves as ampiang dadiah as one of the serve options of dadiah.

composition of Ampiang Dadiah
Based on the determined criteria of respondents, five were chosen to represent Ampiang Dadiah products in Bukittinggi, which are R1, R2, R3, and R4.To understand the nutrient composition of Ampiang Dadiah, we need to know the ingredients of ampiang dadiah from all respondents described in Table 1.
Based on Table 1, the main ingredients of Ampiang dadiah are Flake Glutinous Rice (FGR), Palm Sugar syrup, Dadiah, and Coconut Grated as a topping.However, respondent R3 has an interesting perspective by adding extra coconut milk for 5.75 % of the total composition to improve the taste of ampiang dadiah and cover the sour taste of dadiah.The topping also would be affected the nutrition of ampiang dadiah itself.

Nutrient, calorie, and Total lactic acid bacteria of Ampiang Dadiah
Based on the ingredient, Ampiang Dadiah is suitably enjoyed as breakfast because every single component represents a macronutrient needed by the body, such as protein expressed by dadiah, carbohydrate by FGR, fat by coconut grated, and calories by Palm sugar.The nutrient composition of Ampiang Dadiah is shown in Table 2 below.Because of the process of preparing Ampiang Dadiah, the various protein content, most products do not use standard precise measurement.Everything is conducted based on the producent experience.However, the average protein content in Ampiang Dadiah is 6.87.The protein content of Ampiang Dadiah contributed by Dadiah and FGR utilization of the ingredients of Ampiang Dadiah.[ The average fat rate of Ampiang Dadiah in this study is shown at 0.75%, which concludes that Ampiang Dadiah is not one of the fat sources of human needs.Based on the observation, the fat content subsidies from Dadiah, Coconut Grated, and Coconut milk.Fat content dari ampiang dadiah berasal dari dadiah (7.90%), coconut milk (17.24%), and coconut grated (19.96%) [1], [10], and [11].
Moisture content is one of the parameters that decide the quality of the product.Moisture content also determines the shelf-life of the product.Since the product usually consumes fresh, the moisture content could be the reason for the future packaging system method.This study revealed moisture content of Ampiang Dadiah belongs to 61.37 %.The moisture content on dadiah gets in from Coconut Milk, Palm Sugar syrup, FGR, and Dadiah.Since FGR was used in water to re-form the glutinous make, the FGR is one of the sources of Ampiang Dadiah Moisture Content.FGR absorbs much water at a high temperature, gets softer, and becomes gummy when colder [9].In addition, [1] also explains that dadiah has a moisture content of 73.02 %, which has a role in Ampiang Dadiah water content [1].Coconut milk also has contributed to Ampiang Dadiah Moisture content cause, having a water content of 64.44 % [10].Last, 19.16 % water content of syrup palm sugar also contributes to Ampiang Dadiah's moisture content [12].
As a breakfast, Ampiang Dadiah has proportional calories for Indonesian nutritional adequacy that belong around 2000 -2500 Kcal.This study's exposure calorie content of Ampiang Dadiah is 141.92 Kcal/100 g. portion rate of Ampiang dadiah at serve is 350 g / portion supply energy around 493.5 Kcal, which is sufficient to start the day.In addition, rice flakes also donate minerals, especially iron components, that have several functions for hard tissue of the body, bone, and teeth [13].
The Lactic Acid Bacteria composition on Ampiang Dadiah belongs to the level 28x 10 7 .the design is still at the level of Functional food for fermented meals that require at least 10 7 CFU/g.The Lactic Acid Bacteria have contributed from dadiah that, in the raw form, reach 10 8 -10 9 CFU/g; [14], [7] and [1].

conclusion
To sum up, Ampiang dadiah has sufficient nutrients to begin daily body activity.The nutrient content of the ampiang dadiah on average is protein 6.87% ± 1.84, fat 0.75% ± 0.23, moisture content 61.37% ± 3.25, Calorie 141.92 Kcal/100 g or equal to 515 Kcal/portion with total Lactic Acid Bacteria 28 x 10 7 .In total Lactic Acid bacteria, ampiang dadiah classified as functional food consists of sufficient probiotics for breakfast, particularly for the locals.

Figure 1 :
Figure 1: sample area taken in Bukittinggi, West Sumatra

Figure 2 :
Figure 2: A. Ampiang Dadiah on serve B. Dadiah on display in the traditional market