Pengaruh penyimpanan terhadap aktivitas antimikroba dadih asal susu kambing saanen dan peranakan etawah saanen (pesa)

Abstract

Dadih is a tradisional food product from Minangkabau that made from buffalo milk. Utilizing raw material from other animal like goat is very interesting to be study and as a diversivication of goat milk product. Antimicrobial activity that produce by dadih made from Saanen and PESA goat milk whose being tested with five pathogenic bacteria (Pseudomonas sp, Satphylococcus aureus, Bacillus cereus, Escherichia coli and Salmonella thypii) are relatively stable during storage.