Development of dadih powder through spray drying using maltodextrin and gum Arabic encapsulation
Abstract
Traditional fermented products such as dadih have great potential in addressing malnutrition among vulnerable
populations, including children, the elderly, and individuals with special nutritional needs. This study aimed to
develop dadih powder using the spray drying method with maltodextrin and gum arabic as encapsulating agents,
and to contribute to the development of functional foods derived from traditional fermented milk. A completely
randomized design (CRD) with a single factor was applied, consisting of five formulations of maltodextrin and gum
arabic, each replicated three times. The results showed that the optimal formulation of 70% maltodextrin and 30%
gum arabic produced a lactic acid bacteria viability of 9.0 × 107 CFU/g, protein content of 20.57%, moisture content
of 3.40%, and the highest sensory scores for texture and taste (3.88). Although the lactic acid bacteria count
decreased from the raw material (5.7 × 1010 CFU/g), the final product still exceeded the minimum threshold of 106
CFU/g required to provide probiotic benefits. With these characteristics, the product meets the criteria of a
probiotic food and holds potential as a functional food. These findings highlight that spray drying with a
combination of maltodextrin and gum arabic is an effective method to produce dadih powder with favorable
nutritional quality, probiotic viability, and sensory attributes, while also enhancing the value of this traditional dairy
product.
Keywords: dadih; spray drying; maltodextrin; gum arab; functional food
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References
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