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

Full metadata record

DC Field	Value	Language
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
Appears in Collections:	Animal Production Technology

Files in This Item:

File	Size	Format
121.Identifikasi Peptida Bioaktif dari Olahan Susu Fermentasi Tradisional Indonesia Sebagai Bahan Pangan Fungsional Untuk Kesehatan.pdf	421.67 kB	Adobe PDF	View/Open

DSpace JSPUI