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All Journal Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Hanifah, R.
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

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Identifikasi Peptida BioaktIf dari Olahan Susu Fermentasi Tradisional Indonesia Sebagai Bahan Pangan FungsIonal Untuk Kesehatan Soenarno, M. S.; Polli, B. N.; Febriantosa, A.; Hanifah, R.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 1 No. 3 (2013): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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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. 
Co-Authors Febriantosa, A. Polli, B. N. Soenarno, M. S.