Identifikasi Peptida Bioaktif dari Olahan Susu Fermentasi Tradisional Indonesia Sebagai Bahan Pangan Fungsional untuk Kesehatan
| dc.contributor.author | M.S. Soenarno | |
| dc.contributor.author | B. N. Polii | |
| dc.contributor.author | A.Febriantosa | |
| dc.contributor.author | R.Hanifah | |
| dc.date.accessioned | 2015-11-12T06:41:35Z | |
| dc.date.available | 2015-11-12T06:41:35Z | |
| dc.date.issued | 2013 | |
| dc.identifier.issn | 2303-2227 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/76642 | |
| dc.description.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. | id |
| dc.language.iso | id | id |
| dc.publisher | Departemen Ilmu Produksi dan Teknologi Peternakan IPB | id |
| dc.relation.ispartofseries | Vol. 01 No. 3, Oktober 2013; | |
| dc.subject.ddc | Animal husbandry | id |
| dc.title | Identifikasi Peptida Bioaktif dari Olahan Susu Fermentasi Tradisional Indonesia Sebagai Bahan Pangan Fungsional untuk Kesehatan | id |
| dc.type | Article | id |
| dc.subject.keyword | Biopeptide | id |
