Development of dadih powder using spray drying method

Abstract Dadih, or fermented buffalo milk, contains a high moisture content and must be dried to prolong its shelf life. Hence, the purpose of this study is to produce dried dadih powder using a spray dryer and various maltodextrin concentrations. A completely randomized design was used, with two variations of maltodextrin concentrations: 10% and 15% of dadih. The dadih was diluted with distilled water in a 1:1 ratio before being mixed with maltodextrin and spray-dried using an outlet air temperature (OAT) of 60 °C and an inlet air temperature (IAT) of 160°C. The potential of dadih powder was evaluated based on yield and total lactic acid bacteria (LAB), and the selected dadih powder underwent proximate analyses. Laboratory results revealed that dadih powder with 15% of maltodextrin produced a significantly high yield (4.08 ± 0.04%) (P<0.050). Additionally, it met the requirements for fermented powder products to provide health benefits, which is >10 6 colonies/g. Furthermore, dadih powder with 15% of maltodextrin has naturally low moisture content (3.54 ± 0.08%), which is necessary for product storage stability (<4%) and can reduce the ability of microorganisms to grow after production. Hence, spray-dried dadih powder is expected to extend its shelf life and to give potential health benefits.