Kemampuan Dadih Susu Sapi Menghambat Enterobacteriaeeae Secara In Vitro

Abstract

Ddih is a saditional fermented milk from West Sumatera. instead of BufMoes milk, cows milk were used in this research. Using ktobaeillus planfamm as a dadih starter (concmtration 3,4,S %) d incubated for 48 hours at room tmpmtm. Obmtion of rladi)l bgin hm the lirst day of this poduct until 7 days aud its still stored at room temperatm. The ability of suppresing Enterobueferiaceae activity is abed by using mcherichia coli, SaImoneIZa tphimwim and Shigellaflaxneri (lo6 CFU/ml) in Nutrient Agar and challenge with dad& 3%, 4% and 5% (50 -11). Tetracylim, chlommpheniml and a p b paper disc are used as control. Obsewation of dad& quality by using Storch test, pH, acidity (titdon) and orgaaaleptic. Dadih of starter concentdon SY0-first day has the biggest inhibitation m e (17.42 mm) to E. coli, fblIowed by S. @phimwium (9.39 mm) and X Pexneri (8.88 mm) by dadih at concentration 5%- W da . Range of pH showed between 4.84 to 4.14 and the acidity btween 114.67 % to 365.67 %. The sensitivity test to antibiotilra was fourd by E cdi (ATCC 38218) with a resistance to chloramphenicol. Redt of the o~olep-tic test, respon of the panelist showed no differences on liked vdw between various concentration For the befit of the cwsumers health, dadih were good until the third day.