PERSEPSI IBU HAMIL TERHADAP KONSUMSI DADIH SEBAGAI PANGAN PROBIOTIK TRADISIONAL: STUDI KUALITATIF
DOI:
https://doi.org/10.30606/jmn.v11i2.4117Keywords:
Dadih, Probiotik, Ibu Hamil, Pangan TradisionalAbstract
Dadih merupakan susu kerbau fermentasi tradisional khas Minangkabau yang kaya bakteri asam laktat (BAL) dan berpotensi sebagai pangan probiotik lokal. Tinjauan terbaru menunjukkan bahwa dadih didominasi oleh BAL dan khamir, dengan berbagai sifat fungsional: antimikroba, hipokolesterolemik, antimutagenik, antioksidan, imunomodulator, serta penghasil γ-aminobutyric acid (GABA) dan folat. Probiotik pada kehamilan semakin banyak diteliti, dinilai relatif aman bila menggunakan strain terstandar, dan berpotensi bermanfaat bagi luaran metabolik dan imun ibu dan bayi. Namun, belum banyak kajian yang mengeksplorasi persepsi ibu hamil terhadap konsumsi dadih sebagai pangan probiotik tradisional, terutama terkait manfaat, risiko, dan keamanan. Mengeksplorasi pandangan bidan dan produsen dadih terhadap konsumsi dadih selama kehamilan. Penelitian menggunakan desain kualitatif deskriptif. Partisipan meliputi ibu hamil, bidan, dan produsen dadih di salah satu kabupaten di Sumatera Barat dengan tradisi konsumsi dadih yang kuat. Pemilihan partisipan dilakukan secara purposif dan snowball hingga tercapai saturasi data. Data dikumpulkan melalui wawancara mendalam semi-terstruktur, diskusi kelompok terarah (FGD), dan observasi proses produksi dadih. Analisis dilakukan dengan analisis tematik menurut Braun dan Clarke. Hasil penelitian ditemukan bahwa dadih sebagai warisan budaya dan identitas lokal, persepsi manfaat dadih bagi kehamilan banyak didasarkan pada pengalaman turun-temurun, ambivalensi antara keyakinan manfaat dan kekhawatiran keamanan, terkait susu mentah dan higiene produksi dan harapan terhadap dadih “aman untuk ibu hamil” yang terstandar, higienis, dan didukung rekomendasi tenaga kesehatan. Untuk itu Diperlukan standardisasi produksi dadih dan edukasi berbasis bukti oleh tenaga kesehatan, serta penelitian lanjutan untuk mengembangkan produk dadih probiotik yang aman dan teruji bagi ibu hamil.
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