Table 4 Nutritional properties of dadih from different regions in West Sumatra
Nutritional properties | Lintau | Sijujung | Tanah Datar | Solok | Agam | |||
|---|---|---|---|---|---|---|---|---|
Moisture (%) | 73.71 | 75.5 | 76.7 | 66.1 | 81.8 | 61.9 | 82.4 | 73.6 |
Ash (%) | ND | 0.68 | ND | 0.72 | 0.92 | 1.14 | 0.91 | ND |
Fat (%) | 5.80 | 6.50 | 6.92 | 5.70 | 7.89 | 18.0 | 8.17 | 5.53 |
Protein (%) | 8.14 | 5.01 | 6.31 | 12.4 | 6.91 | 10.9 | 7.06 | 7.96 |
Carbohydrate (%) | ND | 12.3 | ND | 15.1 | 2.48 | 8.06 | 1.46 | ND |
pH | 5.20 | 4.74 | 4.60 | 4.55 | 4.76 | 4.33 | 4.80 | 5.16 |
Acidity | ND | 1.17 | 1.4 | 0.51 | 1.32 | 1.70 | 1.28 | ND |
Reference | [100] | [39] | [101] | [14] | [39] | [14] | [39] | [102] |