The Potential of Dadih as a Functional Food in Disaster Preparedness

Gusnedi; Nur Ahmad Habibi; Wiwi Sartika; Ismanilda; Suci Amalia

doi:10.33761/jd.v4i.47

Gusnedi Politeknik Kesehatan Kementerian Kesehatan Padang
Nur Ahmad Habibi Politeknik Kesehatan Kementerian Kesehatan Padang
Wiwi Sartika Politeknik Kesehatan Kementerian Kesehatan Padang
Ismanilda Politeknik Kesehatan Kementerian Kesehatan Padang
Suci Amalia Politeknik Kesehatan Kementerian Kesehatan Padang

Abstract

Dadih is a traditional food from West Sumatra made through a 48-hour fermentation process in bamboo. It exhibits a diverse range of nutritional content and active compounds. This research aimed to evaluate dadih from Padang Panjang as a potential functional food for emergency situations. The method involved testing dadih to determine its nutritional content, antioxidant activity, and shelf life. The research results indicated that dadih has a relatively good protein content at 7.55% and an antioxidant activity of 142.49±0.25 mg/kg, falling into the moderate category. Furthermore, dadih boasts an excellent shelf life, lasting up to 6 days at room temperature and 30 days in the refrigerator. In conclusion, based on its nutritional content, antioxidant activity, and shelf life, dadih is considered a suitable candidate for a functional food in emergency conditions.

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