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

Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/76642

Title:	Identifikasi Peptida Bioaktif dari Olahan Susu Fermentasi Tradisional Indonesia Sebagai Bahan Pangan Fungsional untuk Kesehatan
Authors:	M.S. Soenarno B. N. Polii A.Febriantosa R.Hanifah
Issue Date:	2013
Publisher:	Departemen Ilmu Produksi dan Teknologi Peternakan IPB
Series/Report no.:	Vol. 01 No. 3, Oktober 2013;
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.
URI:	http://repository.ipb.ac.id/handle/123456789/76642
ISSN:	2303-2227
Appears in Collections:	Animal Production Technology

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