Helmizar Helmizar, Hafifatul A Rahmy, Susmiati Susmiati, Asrawati Asrawati, Nice Rachmawati, Finny Fitry Yani
This article has been read 101 times.
This PDF has been read 28 times.


The Severe Acute Respiratory Syndrome Corona Virus-2 (SARS-CoV-2) that cause COVID-19 global pandemic is a devastating disease causing thousands of victims every day. Therefore, there must be a certain effort to reduce the risk of the disease progress, including improvement of individual immune system like the probiotic supplementation. Meanwhile, dadih is a dairy product obtained from fermented buffalo milk contains various nutrients for human body, especially probiotics that beneficial for reducing the risk of COVID-19 infection in children. The aim of the study was to determine the nutritional and microbiological content of dadih pudding as additional supplementation in children confirmed positive for COVID-19. The study design was True Experiment using Completely Randomized Design (CRD). It consisted of four formulas. They were F0 as the standard formula, then F1, F2, and F3 as the treatment formula by adding dadih 50, 60, 70, and 80 grams, respectively. This study was initiated with the analysis of biochemical nutritional value  at a laboratory in Padang Research Center and Industry Standardization. Besides, it also determined the number of total Acid Lactic Bacterial quantification which was analyzed at microbiology laboratory, Agricultured Technology Faculty, Universitas  Andalas. Nutrients and lactic acid bacteria in dadih pudding are potential as food supplementation, especially for children with COVID-19 infection. It is strongly recommended to give probiotic dadih to children in order to counter oxidative stress and inflammation, and the setting of COVID-19.


Full Text:



Yuliana. Corona Virus Deseases (Covid-19); Sebuah Tinjauan Literatur. Wellness and Helathy Magazine. 2020.

WHO. Coronavirus disease (COVID-19) pandemic. 2020; Available from: https://www.who.int/emergencies/diseases/novel-coronavirus-2019.

FAO/WHO. Joint FAO/WHO Working Group Report on Drafting Guidelines for the Evaluation of Probiotics in Food. London: 2002.

Surono, I. Indonesian Traditional Dairy Foods. Asia Pac J Clin Nutr. 2015;24(1):26-30.

Helmizar. Characteristics of Amino Acid, Micronutrient and Probiotic Isolated from Dadih and Their Benefits for Pregnant Mothers and Outcomes in West Sumatra, Indonesia. Global Journal of Health Science. 2020;12(1).

Putra, AA. Perkembangan dan Usaha Pengembangan Dadih: Sebuah Review tentang Susu Fermentasi Tradisional Minangkabau. Jurnal Peternakan Indonesia. 2011;13(3):159-70.

Rohayati, Zainafree, I. Faktor yang Berhubungan dengan Penyelenggaraan Program Makan Siang di SD Al Muslim Tambun. Unnes Journal of Public Health. 2014;3(3):1-9.

Moran, LA, Horton, RA, Scrimgeour, G, Perry, M. Principle of Biochemistry Fifth Edition. United State of America: Pearson; 2014.

Lebeer, S, Vanderleyden, J, Keersmaecker, SCJd. Genes and molecules of lactobacilli supporting probiotic action. Microbiol Mol Biol Rev. 2008;72(4).

Kusumaningsih, T. The Role of Probiotic Bacteria on Innate Immune Cells. Oral Biology Journal. 2014;6(2):45-50.