@article{J. K. Negara_M. Arifin_E. Taufik_T. Suryati_2021, title={Penambahan Sari Kurma sebagai Substrat Antibakteri pada Minuman Whey Fermentasi}, volume={9}, url={https://journal.ipb.ac.id/index.php/ipthp/article/view/34445}, DOI={10.29244/jipthp.9.1.36-41}, abstractNote={<p><span class="fontstyle0">Whey from cheese is still underutilized in Indonesia which has the potential to cause environmental<br>pollution. One alternative to whey processing is to make a fermented whey drink with the addition<br>of date palm juice as a mixture. Dates juice is expected to provide additional nutrition for lactic acid<br>bacteria (LAB) in the fermentation process. The purpose of this study was to determine the antibacterial<br>properties of whey fermented beverage products with the addition of date juice. The study was conducted<br>using a randomized block design (RBD) with six groups of sampling treatment with P0; 0% as a control<br>(whey: date juice 100: 0 v / v), P2; 10% (90: 10 v / v), P2; 15% (85: 15 v / v) and P3; 20% (80: 20 v / v).<br>The results of this study indicate that the fermented whey drink with the addition of date juice fermented<br>with the bacteria </span><span class="fontstyle2">Lactobacillus fermentum </span><span class="fontstyle0">B111K (</span><span class="fontstyle2">L. fermentum</span><span class="fontstyle0">) for 24 hours has been shown to have a<br>higher antibacterial ability at the level of 20% compared to controls who were not given additional date<br>juice.</span> </p&gt;}, number={1}, journal={Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan}, author={J. K. Negara and M. Arifin and E. Taufik and T. Suryati}, year={2021}, month={Jan.}, pages={36-41} }