Dadih: The Traditional Fermented Buffalo Milk Probiotic Yogurt of West Sumatra

Dadih, also known as dadiah in the Minangkabau language, is a traditional fermented buffalo milk product from West Sumatra, Indonesia. It presents as a thick, creamy white curd with a texture remarkably similar to Greek yogurt or firm tofu. Unlike stirred yogurt drinks, dadih retains an intact or broken solid lump consistency. The flavor is distinctly sour and tangy, carrying the rich, fatty notes of buffalo milk. This product represents one of Southeast Asia`s indigenous functional foods, predating the introduction of commercial yogurt and offering a unique microbial profile derived from spontaneous fermentation within bamboo tubes [citation:4][citation:6].

Cultural Roots and the Minangkabau Heritage

Dadih holds profound cultural significance for the Minangkabau ethnic group of West Sumatra, a society known for its matrilineal customs and distinctive buffalo horn shaped architecture (rumah gadang). The water buffalo (Bubalus bubalis) has long played integral roles in their culture, serving for rice field plowing, transportation, and ceremonial purposes. The production of dadih from buffalo milk symbolizes the host family`s hospitality toward guests and is deeply woven into community life [citation:4].

The origin of dadih is believed to be accidental. Historical accounts passed down through generations suggest that buffalo farmers stored unconsumed fresh milk in sealed bamboo containers to prevent waste. Upon opening the containers days later, they discovered the milk had solidified into a sour yet palatable curd. The name dadiah is derived from the Minangkabau word mandidiah, meaning boiling or curdling .

Dadih is traditionally produced in rural areas around Bukittinggi, particularly in the Agam, Tanah Datar, and Lima Puluah Koto regions, as well as in the Kerinci area of Jambi Province and the Kampar area of Riau Province. It is commonly consumed for breakfast, often mixed with ampiang (traditional glutinous rice crisps) and palm sugar. It can also be served as a side dish with hot rice and sambal, or garnished with sliced shallots and red chilies. During traditional events such as circumcision parties and wedding celebrations (Baralek), dadih is presented as a dish with medicinal and ceremonial value .

Production Method and the Bamboo Vessel

The uniqueness of dadih lies in its traditional production method, which requires no heating, no added starter culture, and no refrigeration.

Raw Ingredients

Fresh raw buffalo milk

Quantity: Approximately 500 ml to 1 liter per bamboo tube

Specification: Must be fresh, unheated, unpasteurized buffalo milk. Buffalo milk has a significantly higher total solids content (approximately 17.2 percent) compared to cow milk (approximately 12.7 percent), including 7.4 percent fat and 3.2 percent casein. This high fat and protein content is essential for achieving the thick, creamy texture .

Bamboo tube (buluh)

Type: Typically Gombong bamboo (Gigantochloa verticillata)

Specification: A single internode segment of bamboo, approximately 20 to 30 centimeters in length, with one natural node forming the bottom and the open top to be sealed .

Banana leaf (daun pisang) or Waru leaf (Hibiscus tiliaceus)

Purpose: Used as a natural lid to cover the bamboo opening, creating facultative anaerobic conditions while allowing gas exchange.

Traditional Step by Step Process

1. Morning milking: Buffalo are milked in the early morning hours. The milk is collected and immediately filtered to remove debris and prevent contamination .

2. Bamboo preparation: Fresh bamboo tubes are cut. The bitter compounds naturally present in bamboo help prevent insect infestation during fermentation. The hygroscopic nature of bamboo (ability to absorb water molecules) prevents syneresis, meaning the whey does not separate from the curd .

3. Pouring: The fresh, unheated buffalo milk is poured directly into the bamboo tube. No starter culture is added. No heat treatment or pasteurization is applied, which preserves the native enzymes and indigenous lactic acid bacteria present in the raw milk, bamboo surface, and banana leaves .

4. Sealing: The open end of the bamboo tube is covered with a banana leaf or waru leaf that has been wilted slightly over a flame to make it pliable. The leaf is tied securely with string or bamboo strips .

5. Spontaneous fermentation: The sealed bamboo tubes are left to stand at room temperature. The ambient temperature in the highlands of West Sumatra ranges from 28 to 30 degrees Celsius. Fermentation proceeds spontaneously over 24 to 48 hours, relying entirely on mesophilic microorganisms present in the raw milk, bamboo inner wall, and banana leaf .

6. Coagulation: Within 24 to 48 hours, the milk coagulates into a solid, tofu like curd. The pH decreases from an initial value near 6.6 to approximately 4.75 to 5.40. For a firmer, more sour dadih, fermentation may continue for 2 to 3 days .

7. Serving: The bamboo tube is split open to retrieve the solid curd, which is then sliced or spooned out.

Comparison with Commercial Yogurt

Unlike commercial yogurt which requires thermophilic starter cultures (L. bulgaricus and S. thermophilus) incubated at 45 degrees Celsius for 4 to 6 hours, dadih relies on spontaneous fermentation by mesophilic bacteria at lower temperatures (28 to 30 degrees Celsius) over a longer duration of 24 to 48 hours. This results in a different microbial profile and a firmer, less acidic product .

Probiotic Profile and Microbial Diversity

Dadih is a rich source of diverse lactic acid bacteria (LAB), derived from the natural microflora of raw buffalo milk, bamboo, and banana leaves. The spontaneous fermentation yields a complex microbial consortium rather than a single strain.

Lactic Acid Bacteria Identified in Dadih

Lactobacillus plantarum

A versatile, heterofermentative species. Strains isolated from dadih exhibit exceptional probiotic properties including high acid tolerance (surviving until pH 2.0) and bile salt resistance (0.5 percent). Specific strains such as IS 10506 show strong adhesion to human intestinal mucus and the ability to displace pathogens .

Lactobacillus casei

A homofermentative species known for its antimutagenic properties. Strains such as L. casei subsp. casei R 68 have been shown to significantly reduce the activity of β glucuronidase and β glucosidase, enzymes that convert procarcinogens into carcinogens .

Lactococcus lactis subsp. lactis

Including strain LAC3 and IS 10285. This species produces secondary metabolites with antioxidant and antidiabetic properties. It has also been associated with hypocholesterolemic effects, reducing total bile acids in serum .

Lactococcus lactis subsp. cremoris

Including strain R 48, which demonstrates strong antimutagenic properties against various nitrosamine mutagens.

Streptococcus thermophilus

A thermophilic species that contributes to acid production and texture development.

Leuconostoc mesenteroides

A heterofermentative species that produces carbon dioxide and diacetyl, contributing to flavor.

Leuconostoc paramesenteroides

Including strains R 62 and R 8, which exhibit antimutagenic properties.

Enterococcus faecium

Including strains IS 16183, IS 23427, and IS 27526. These strains demonstrate significant antipathogenic properties and are used in immunomodulatory studies.

Bifidobacterium bifidum

A key bifidobacteria species contributing to gut health.

Pediococcus species

Identified as potential producers of gamma aminobutyric acid (GABA).

Stage of Highest Probiotic Diversity and Viability

Dadih undergoes spontaneous fermentation without controlled inoculation, resulting in a dynamic microbial succession. The peak of probiotic diversity occurs at the point of complete coagulation, which is typically between 24 and 48 hours of fermentation at 28 to 30 degrees Celsius .

At this stage, the viable LAB counts in dadih have been documented to reach approximately 2.31 x 10^8 CFU per day (231 million colony forming units) in specific supplementation studies. The spontaneous fermentation yields a consortium where multiple genera including Lactobacillus, Lactococcus, Enterococcus, and Bifidobacterium coexist. This polymicrobial profile is distinct from commercial yogurts which typically contain only 2 to 3 species .

For maximum diversity, dadih should be consumed within the first 3 days of fermentation. Beyond 72 hours, the increasing acidity (pH dropping below 4.5) favors acid tolerant Lactobacillus species while reducing the viability of more sensitive species such as certain Leuconostoc strains.

Postbiotics and Bioactive Metabolites

The health benefits of dadih extend beyond live probiotics to include a wide array of postbiotic metabolites generated during the 48 hour fermentation window.

Gamma Aminobutyric Acid (GABA)

Lactic acid bacteria isolated from dadih, including Pediococcus species and Lactobacillus plantarum strain N5, have been identified as potential GABA producers. GABA acts as a neurotransmitter modulator that may reduce anxiety and improve sleep quality .

Bioactive Peptides

Dadih contains peptide fragments with molecular weights below 3 kDa that demonstrate significant antioxidant activity. Research on commercial dadih fermented in bamboo tubes has documented DPPH radical scavenging activity with IC50 values of 0.60 ppm for small bamboo fermented products and 0.76 ppm for large bamboo fermented products. These low IC50 values indicate potent antioxidant capacity .

Short Chain Fatty Acids (SCFAs)

Acetate, propionate, and butyrate produced during fermentation strengthen the gut barrier, reduce inflammation, and provide energy to colonocytes.

Folate (Vitamin B9)

Specific LAB strains in dadih have been documented to produce folate during fermentation.

Antioxidant Peptides from Lactococcus lactis

Secondary metabolites generated by Lactococcus lactis strain LAC3 isolated from dadih have demonstrated antioxidant activity ranging from 39 to 90 percent in DPPH assays, as well as antidiabetic activity of 82 to 95 percent in α glucosidase inhibition assays. LC MS analysis revealed compounds related to hydrazine carboxamide derivatives and metformin hydrochloride .

Medicinal and Nutraceutical Benefits

Dadih is recognized as a traditional functional food with scientifically validated health properties. A comprehensive summary of its functional properties is presented below.

Antimicrobial Properties

Activity against pathogens

Lactobacillus plantarum strain 8m 21 isolated from dadih in the Solok region exhibited antimicrobial activity against Escherichia coli O157, with an inhibitory zone greater than that of penicillin, ampicillin, and kanamycin .

Broad spectrum inhibition

Lactobacillus spp. from dadih demonstrate potent antimicrobial effects against Escherichia coli, Staphylococcus aureus, and Salmonella enteritidis .

Pathogen displacement

Enterococcus faecium strains IS 16183, IS 23427, and IS 27526, along with Lactobacillus plantarum strains IS 20506 and IS 10506, significantly reduce adhesion levels of pathogens including Bacteroides vulgatus, Clostridium histolyticum, Escherichia coli, Salmonella Typhimurium, and Staphylococcus aureus. All tested pathogens were displaced by natural strains from dadih .

Acid and bile tolerance

Lactobacillus plantarum isolated from dadih exhibits resistance to acidic media until pH 2.0 and bile salts at 0.5 percent concentration, enabling it to inhibit pathogen growth within the digestive tract .

Antioxidant Properties

DPPH scavenging

Dadih produced by fermenting cow milk in a 1:1 ratio with 1 percent starter cultures of L. casei and L. plantarum exhibits antioxidant activity by scavenging DPPH radicals .

Regional variation

The soluble protein of dadih fermented for 3 days from the Agam region exhibits the highest antioxidant properties against DPPH and ABTS radicals, as well as iron reducing power .

In vivo protection

Administration of dadih to experimental rats demonstrated antioxidant properties by reducing malondialdehyde (MDA) levels in kidney tissue and reducing renal interstitial fibrosis rank in aging kidneys .

Antidiabetic Properties

Alpha glucosidase inhibition

Lactococcus lactis strain LAC3 isolated from dadih produces secondary metabolites with α glucosidase inhibition activity ranging from 82 to 95 percent, suggesting potential for managing postprandial blood glucose .

Pancreatic protection

In vivo studies indicate that administering dadih can improve the pancreas histopathology of mice with diabetes mellitus, specifically reducing pycnosis .

Antimutagenic and Anticancer Properties

Enzyme modulation

Fermented milk added with Lactobacillus casei subsp. casei R 68 isolated from dadih significantly reduces the activity of β glucuronidase and β glucosidase in Wistar rat feces. These enzymes convert procarcinogenic compounds into carcinogens; their reduction is expected to prevent carcinogenesis .

Nitrosamine inhibition

Several LAB strains isolated from dadih, including Leuconostoc paramesenteroides R 62 and R 8, Streptococcus lactis subsp. diacetylactis R 63, and Streptococcus cremoris R 48, exhibit strong antimutagenic properties against mutagens including N nitroso dimethylamine (NDMA), N nitroso diethylamine (NDEA), N nitroso piperidine (NPIP), and N nitroso pyrrolidine (NPYR) .

Fecal mutagenicity reduction

Milk cultured with Enterococcus faecium strain IS 27526 isolated from dadih in Bukittinggi significantly lowered the fecal mutagenicity of rats toward amino acid pyrolyzate (Trp P1) mutagens .

Tauco mutagen inhibition

Milk cultured with Lactococcus lactis subsp. cremoris R 48, Leuconostoc mesentroides R 51, and Lactococcus lactis subsp. casei R 68 isolated from dadih shows strong inhibition against the mutagenicity of both heated salty and sweet tauco (a fermented soybean product) .

Immunomodulatory Properties

Secretory IgA enhancement

The salivary secretory immunoglobulin A (sIgA) levels in underweight Indonesian preschool children significantly increased after 90 days of milk supplementation cultured with Enterococcus faecium IS 27626 isolated from dadih at a dosage of 2.31 x 10^8 CFU per day .

Combined supplementation

Supplementation of probiotic Lactobacillus plantarum strain IS 10506 and zinc for 90 days in young children resulted in significant increase of humoral immune response and improved their zinc status .

TGF 1 stimulation

Supplementation of Lactobacillus plantarum strain IS 10506 isolated from dadih stimulates TGF 1 and causes an increase in sIgA, which serves as the first line of defense protecting the intestinal epithelium from enteric toxins and pathogenic microorganisms in children under two years old .

Hypocholesterolemic Properties

Cholesterol reduction mechanisms

The LAB present in dadih can reduce serum cholesterol levels through direct binding to dietary cholesterol or deconjugation of bile salts .

Bile acid reduction

Rats fed with fermented milk containing Lactococcus lactis subsp. lactis IS 10285 isolated from dadih exhibited significantly lower total bile acids in their serum, which may contribute to cholesterol reduction .

Microcystin Removal

Lactobacillus plantarum strains from dadih play important roles in removing microcystin LR, a cyanobacterial toxin. This wild strain of Lactobacillus plantarum from dadih demonstrates the highest removal abilities when compared to other commercial probiotic strains, offering new and economical tools for decontaminating microcystin containing water .

Modern Challenges and Adaptations

Despite its functional food potential, dadih faces several production challenges.

Declining buffalo population

West Sumatra has experienced a decrease in buffalo population over the last two decades, limiting the availability of raw buffalo milk .

Unstandardized production

Spontaneous fermentation in natural bamboo tubes leads to batch to batch variation in microbial composition and quality .

Safety concerns

No heat treatment is applied in traditional dadih production. While the natural LAB and low pH provide some pathogen inhibition, there are inherent risks associated with consuming raw, unpasteurized milk .

Contemporary research has explored solutions including artificial insemination programs to improve buffalo cultivation, use of pasteurized cow milk as an alternative substrate, addition of specific starter cultures such as Lactiplantibacillus plantarum subsp. plantarum strain IIA 1A5 to standardize fermentation, and development of controlled incubators to accelerate and stabilize the fermentation period .

Usage Note

Dadih is a fermented dairy product and contains histamine. Individuals with histamine intolerance, mast cell disorders, or severe small intestinal bacterial overgrowth (SIBO) should introduce it gradually. As a raw milk product, it carries a higher risk of pathogenic contamination compared to pasteurized products; immunocompromised individuals, pregnant women, young children, and elderly individuals should exercise caution.

Dadih is traditionally enjoyed as ampiang dadih (mixed with sticky rice crisps and palm sugar), as a side dish with sambal and sliced shallots, or as a breakfast porridge component.

x x x