Application and Characterization of Dadih from Different Kinds of Bamboo Plants (Bambusa sp)

Abstract Dadih is a Minang traditional fermented buffalos milk in bamboo tub cover with banana leaf for 24 hrs. Traditional dadih fermentation involves various types of interacting microorganisms that was thought originally from the inner surface of bamboo tube, the surface of bana leaf, and from the milk was used. The process of making dadih still present in West Sumatera -Indonesia; however Bali has potential ability for growing of bamboo plants . In Bali there are various types of bamboo plants such as: Swet , tabah , kuning , petung , batu , santong , putih , tamblang , kedampal , tali , ampel and gading bamboo. The limited useful of bamboo in Bali only for religion ceremony and handy craft materials ; so it can be used as a container or tub ( source of lactic acid bacteria) for dadih making. . The purpose of this study is to know that bamboo plants grown in the region of Bali can be used for dadih manufacture and to obtain it characteristic performance. The results showed that the 12 species of bamboo grown in Bali used as bamboo tube in this study, and has coagulating ablility in the manufacture of dadih. Dadih produced from each bamboo tube has different characteristics and performance , in both of sensory and chemical properties terms . Total of lactic acid bacteria on the dadih ranged from 2.4 x 10 to 2.2 x 10 10 CFU / g., except : batu, kedampal and ampel bamboo does not contain lactic acid bacteria. The ranges of dadih pH from 5.03 to 5.89 were not qualified yet but the curd produced was early in the bamboo tube. Keywords: Bamboo tube, Dadih, Lactic acid bacteria, characterization