TY - JOUR AU - Soenarno, M. S. AU - Polli, B. N. AU - Febriantosa, A. AU - Hanifah, R. PY - 2017/03/11 Y2 - 2024/03/29 TI - Identifikasi Peptida BioaktIf dari Olahan Susu Fermentasi Tradisional Indonesia Sebagai Bahan Pangan FungsIonal Untuk Kesehatan JF - Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan JA - JIPTHP VL - 1 IS - 3 SE - Articles DO - UR - https://journal.ipb.ac.id/index.php/ipthp/article/view/15551 SP - 191-195 AB - 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.  ER -