Karaktersitik, Sifat Aktivitas Antioksidan, serta Antihipertensi Dangke Susu Kerbau dengan Penambahan Lactiplantibacillus plantarum subsp. Plantarum strain IIA-1A5

Abstract

Dangke adalah makanan tradisional khas Kabupaten Enrekang, Sulawesi Selatan. Terbuat dari susu kerbau atau susu sapi yang digumpalkan dengan enzim papain getah buah pepaya. Pengembangan strain Lactiplantibacillus plantarum subsp. plantarum strain IIA-1A5 sebagai probiotik dalam berbagai produk makanan telah terbukti meningkatkan kandungan senyawa bioaktif diantaranya sifat antioksidan, agen antihipertensi, dan antibakteri. Penelitian ini bertujuan mengevaluasi kualitas fisik, mikrobiologi dan sifat fungsional dangke berupa antioksidan dan antihipertensi dengan penambahan Lactiplantibacillus plantarum subsp. plantarum strain IIA-1A5 pada taraf 0 % dan 10 % selama penyimpanan 0, 5 dan 10 hari pada suhu dingin (±4 °C). Hasil uji fisik menujukkan perbedaan signifikan pada dangke dengan penambahan Lactiplantibacillus plantarum subsp. plantarum strain IIA-1A5 sebanyak 10 % dan lama penyimpanan yang mampu meningkatkan nilai pH, menurunkan nilai TAT dan menurunkan nilai tekstur. Penambahan Lactiplantibacillus plantarum subsp. plantarum strain IIA-1A5 10 % pada dangke mampu menghambat dan menurunkan pertumbuhan bakteri patogen seperti E. coli dan S. aureus serta mampu meningkatkan nilai aktivitas antioksidan dan antihipertensi sebesar 83,45 % dan 45, 60 %. Berdasarkan hasil elektroforesis, profil protein berupa ß-kasein ditemukan pada berat molekul 29 kDa di susu kerbau dan ß-laktoglobulin ditemukan dalam dangke pada berat molekul 18 kDa akibat adanya protein kasein yang terhidrolisis.

Dangke is a traditional food from South Sulawesi, especially Enrekang Regency, made from buffalo or cow milk coagulated with papaya fruit sap papain enzyme. The development of Lactiplantibacillus plantarum subsp. plantarum strain IIA-1A5 as a probiotic in various food products has been shown to increase the content of bioactive compounds, such as antioxidants, antihypertensive agents, and antibacterials. This study aims to evaluate the physical, microbiological, functional quality of dangke in the form of antioxidant and antihypertensive properties with the addition of Lactiplantibacillua plantarum subsp. plantarum strain IIA-1A5 at the level of 0 % and 10 % during storage for 0, 5 and 10 days. The results of the physical test showed significant differences in dangke with the addition of Lactiplantibacillus plantarum subsp. plantarum strain IIA-1A5 as much as 10 % and storage duration, which increase the pH value, decrease TAT value and were able to lower texture value. The addition of Lactiplantibacillus plantarum subsp. plantarum strain IIA-1A5 10 % in dangke was able to inhibit and reduce the growth of pathogenic bacteria such as E. coli and S aureus and was able to increase the value of antioxidant and antihypertensive activity by 83.45 % and 45.60 %. Based on the electrophoresis results, the protein profile of ß-casein was found at a molecular weight of 29 kDa in buffalo milk, and ß-lactoglobulin was found in Dangke at a molecular weight of 18 kDa due to the presence of hydrolyzed casein protein.