Effendi Effendi, Festiyed Festiyed, Minda Azhar, Andromeda Andromeda, Yerimadesi Yerimadesi
The purpose of this article is to provide a clear picture of Dadiah from two different perspectives. On the one hand, Dadiah is a probiotic drink typical of the people of West Sumatra or Minangkabau, from generation to generation. On the other hand, the process of making curd is a chemical fermentation process that can be used as part of an ethnoscience-based science learning resource. All activities in writing this article are based on literature studies. Literature study was carried out entirely with the aim of getting as much information as possible about the object of writing. From the literature study that has been carried out, several conclusions can be drawn. Curd, very rich in nutrients and beneficial for health, as a source of probiotics. Curd contains good bacteria in the form of lactic acid probiotics so it has the opportunity to be developed as a functional food. On the other hand, the description of the Dadiah processing process will be able to better assist the tasks of teachers in schools, especially in ethnoscience-based science learning. In this learning, transfer from community knowledge to scientific knowledge is carried out. In the end, this paper is expected to be a source of inspiration for Dadiah researchers in particular and fermented milk in general, for further studies. In addition, the chemical fermentation process in the process of making curd, can be used as a source of ethnoscience-based science learning in the future. © 2023 Author(s).
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Negeri Padang, Padang, Indonesia; Department of Physic, Faculty of Mathematics and Natural Sciences, Universitas Negeri Padang, Padang, Indonesia
