Identifikasi Peptida BioaktIf dari Olahan Susu Fermentasi Tradisional Indonesia Sebagai Bahan Pangan FungsIonal Untuk Kesehatan

  • M. S. Soenarno
  • B. N. Polli
  • A. Febriantosa
  • R. Hanifah
Keywords: Biopeptide, fuctional food

Abstract

Dangke and dadih is milk processing product from South Sulawesi and West Sumatera. Dangke had total plate count, yeast and mold, and lactic acid bacteria, respectively 6,4 x 10 cfu/g, 2,5 x 10cfu/g, 2,8 x 105  cfu/g; and dadih had 7,3 x 108  cfu/mL, 9,0 x 107 cfu/mL, 1,5 x 105  cfu/mL. Dangke and dadih had higher sensitivity to Gram positive than Gram negative bacteria. Based on protein molecular weight, then dangke and dadih had peptide that included to glicoprotein.

 

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Published
2017-03-11
How to Cite
Soenarno, M. S., Polli, B. N., Febriantosa, A., & Hanifah, R. (2017). Identifikasi Peptida BioaktIf dari Olahan Susu Fermentasi Tradisional Indonesia Sebagai Bahan Pangan FungsIonal Untuk Kesehatan. Jurnal Ilmu Produksi Dan Teknologi Hasil Peternakan, 1(3), 191-195. Retrieved from http://journal.ipb.ac.id/index.php/ipthp/article/view/15551