Development and Safety Validation of Dadih Powder: A Minangkabau Local-Source Probiotic Functional Food for Pregnant and Lactating Women

<title>Abstract</title> <p> Adequate maternal nutrition during the First 1000 Days of Life is critical for optimizing pregnancy outcomes and early-life development (SDG 3); however, access to safe, standardized, and locally sourced probiotic functional foods remains limited. While traditional <italic>dadih</italic> (fermented cow and buffalo milk) exhibits significant nutritional potential, its clinical application requires rigorous validation of safety, stability, and biological functionality. This study evaluated the physicochemical properties, microbiological safety, and in vitro gastrointestinal survivability of <italic>dadih</italic> powder produced via a controlled dehydration process. The optimized formulation yielded a nutrient-dense matrix (up to 14.7% protein) with low moisture content (&lt; 4%), significantly enhancing storage stability. Comprehensive safety assessments confirmed the complete absence of pathogenic microbiological contamination and heavy metal toxicity. Furthermore, the indigenous lactic acid bacteria (LAB) demonstrated robust gastrointestinal resilience, retaining over 70% viability following simulated gastric acid and bile salt exposure. These findings validate standardized dadih powder as a safe, highly stable, and biologically active functional food. Ultimately, by advancing evidence-based, climate-resilient maternal nutrition interventions, this locally sourced innovation directly supports Sustainable Development Goal (SDG) 3 (Good Health and Well-being) and provides a strong foundation for future clinical evaluation in pregnant and lactating women. </p>