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

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 10⁸   cfu/g, 2,5 x 10⁸ cfu/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.