DOI: 10.36347/sajb.2018.v06i03.001

Pages: 243-246

Dadih is a traditional food from West Sumatra, Indonesia, which is made by buffalo milk that naturally fermented in bamboo tubes. Natural starter of dadih needs to be changed with artificial starter (starter culture) then dadih can be produced commercially. This study aimed to identify the capability of isolates lactic acid bacteria (LAB) from dadih to ferment milk that determined with pH value, Titratable Acidity (TA), viability of LAB, and physical characteristic during fermentation process. Different fermentation time, skim milk that added with isolates was a significant difference (p<0.05) on pH value, TA, vability of LAB, and physical characteristic. During fermentation process, pH was decreased, TA and viability of LAB was increased, and made a curd formation and syneresis at the end of fermentation. The study concluded that isolates 11, 21, 25, 29, and 41 that isolated from dadih have ability as starter culture based on pH value, TA, viability of LAB, and curd formation. Then isolates can use commercially.