Stabilitas Vitamin D3 pada Dadih (Susu Kerbau Fermentasi)

Vitamin D deficiency and inadequacy is a worldwide problem that can cause serious health problems. reduce the risk of osteoporosis, cancer, diabetes mellitus, cardiovascular disease. obtained from four sources such as sun exposure, food, supplements fortification food. The research was conducted in October 2019. purpose this study to see stability vitamin D3 dadih during storage. High Performance Liquid Chromatogaphy (HPLC) method used calculate levels fortified dadih. Quantification done on day 0, 3, 9, 16, 23 30. Statistical analysis showed there no significant difference level for 30 days storage although decrease fourth week but it not significantly (p> 0.05). In conclusion, stable 16th 30th due undetectable some samples. addition suggested using encapsulation techniques increase solubility, longer shelf life, prevention chemical degradation, better dispersibility, higher bioavailability effectiveness.