Aktivitas antimikroba dadih probiotik dari susu kambing dengan bangsa yang berbeda selama penyimpanan

Abstract

Probiotic dadih is one of fermented milk that well know as functional food product and regarded as healthy food. Probiotic dadih was cultured with 3 % concentration of combination from different starter bacteria as followed : Lactobacillus plantarum, Lactobacillus acidophilus and Bifidobacterium bifidum was known as probiotic bacterias and usually used for the functional food product. The aim of this research has evaluate the difference of antimicrobial activity in Goat's Mil Probiotic Dadih made from between Saanen and PESA breed (Crossing Breeding from Etawah and Saanen) during storage.