Dublin Core
Title
PENGARUH LAMA PENYIMPANAN TERHADAP NILAI KEASAMAN (pH)
DADIH FORTIFIKASI VITAMIN D3
DADIH FORTIFIKASI VITAMIN D3
Description
Research on 504 women aged 18-40 years found the average serum concentration of
25(OH)D was 48 nmol/L with the incidence of vitamin D deficiency as much as 63%. Vitamin
D deficiency is associated with several metabolic diseases. This incident can be controlled
with fortification of vitamin D which is usually given to dairy products and their processed
products. Dadih is the result of spontaneously fermenting buffalo milk at a temperature of
28°-32°C for 24-48 hours in a bamboo tube. pH is an important factor that affects the
survival of lactic acid bacteria found in fermented products. Decrease in pH along with an
increase in total acid. The higher the total acid, the lower the pH of Dadih. This study aims to
test the stability of the pH value of Dadih during storage at cold temperatures for 28 days.
This study used an experimental study with five treatments repeated duplo. Measurement of
the pH value of Dadih using the standard method used by PT. Saraswati Indo Genetech with
No. Instructions SNI 01-2891-1992 point 16. Analysis showed that the pH value of Dadih
fortified vitamin D3 in cold storage remained stable for 28 days. In conclusion, there was no
damage to Dadih fortified vitamin D3, so it was safe for consumption. Future research is
expected to measure the effectiveness of fortified vitamin D3 in Dadih
25(OH)D was 48 nmol/L with the incidence of vitamin D deficiency as much as 63%. Vitamin
D deficiency is associated with several metabolic diseases. This incident can be controlled
with fortification of vitamin D which is usually given to dairy products and their processed
products. Dadih is the result of spontaneously fermenting buffalo milk at a temperature of
28°-32°C for 24-48 hours in a bamboo tube. pH is an important factor that affects the
survival of lactic acid bacteria found in fermented products. Decrease in pH along with an
increase in total acid. The higher the total acid, the lower the pH of Dadih. This study aims to
test the stability of the pH value of Dadih during storage at cold temperatures for 28 days.
This study used an experimental study with five treatments repeated duplo. Measurement of
the pH value of Dadih using the standard method used by PT. Saraswati Indo Genetech with
No. Instructions SNI 01-2891-1992 point 16. Analysis showed that the pH value of Dadih
fortified vitamin D3 in cold storage remained stable for 28 days. In conclusion, there was no
damage to Dadih fortified vitamin D3, so it was safe for consumption. Future research is
expected to measure the effectiveness of fortified vitamin D3 in Dadih
Creator
Ayu Meilina, Yunita Nazarena, Yuli Hartati
Publisher
Jurnal Sehat Mandiri Volume 17 No 1 Juni 2022 pages : 126-134
Date
2022
Format
Pdf
Language
Indonesia