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      Identifikasi Peptida Bioaktif dari Olahan Susu Fermentasi Tradisional Indonesia Sebagai Bahan Pangan Fungsional untuk Kesehatan

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      Date
      2013
      Author
      M.S. Soenarno
      B. N. Polii
      A.Febriantosa
      R.Hanifah
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      Abstract
      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.
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      http://repository.ipb.ac.id/handle/123456789/76642
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      • Animal Production Technology [347]

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