DARMAWATI, MAULITA PUTRI, ARIEF, IRMA ISNAFIA, WULANDARI, ZAKIAH, HAJRAWATI, HAJRAWATI, SUKMA, ADE, BUDIMAN, CAHYO, ABIDIN, ZAENAL (2024). Characteristics, Antioxidant and Antihypertensive Properties of Buffalo Milk Dangke with the Addition of Lactiplantibacillus plantarum subsp. plantarum IIA-1A5 as Probiotics during Cold Storage. , 21(155-ویژه نامه), 87-102. doi: 10.22034/FSCT.21.155.86
MAULITA PUTRI DARMAWATI; IRMA ISNAFIA ARIEF; ZAKIAH WULANDARI; HAJRAWATI HAJRAWATI; ADE SUKMA; CAHYO BUDIMAN; ZAENAL ABIDIN. "Characteristics, Antioxidant and Antihypertensive Properties of Buffalo Milk Dangke with the Addition of Lactiplantibacillus plantarum subsp. plantarum IIA-1A5 as Probiotics during Cold Storage". , 21, 155-ویژه نامه, 2024, 87-102. doi: 10.22034/FSCT.21.155.86
DARMAWATI, MAULITA PUTRI, ARIEF, IRMA ISNAFIA, WULANDARI, ZAKIAH, HAJRAWATI, HAJRAWATI, SUKMA, ADE, BUDIMAN, CAHYO, ABIDIN, ZAENAL (2024). 'Characteristics, Antioxidant and Antihypertensive Properties of Buffalo Milk Dangke with the Addition of Lactiplantibacillus plantarum subsp. plantarum IIA-1A5 as Probiotics during Cold Storage', , 21(155-ویژه نامه), pp. 87-102. doi: 10.22034/FSCT.21.155.86
DARMAWATI, MAULITA PUTRI, ARIEF, IRMA ISNAFIA, WULANDARI, ZAKIAH, HAJRAWATI, HAJRAWATI, SUKMA, ADE, BUDIMAN, CAHYO, ABIDIN, ZAENAL Characteristics, Antioxidant and Antihypertensive Properties of Buffalo Milk Dangke with the Addition of Lactiplantibacillus plantarum subsp. plantarum IIA-1A5 as Probiotics during Cold Storage. , 2024; 21(155-ویژه نامه): 87-102. doi: 10.22034/FSCT.21.155.86

Characteristics, Antioxidant and Antihypertensive Properties of Buffalo Milk Dangke with the Addition of Lactiplantibacillus plantarum subsp. plantarum IIA-1A5 as Probiotics during Cold Storage

مجله علوم و صنایع غذایی ایران
Article 7, Volume 21, 155-ویژه نامه, 1403, Pages 87-102    PDF (653.19 K)
DOI: 10.22034/FSCT.21.155.86
Authors
MAULITA PUTRI DARMAWATI1; IRMA ISNAFIA ARIEF* 2; ZAKIAH WULANDARI2; HAJRAWATI HAJRAWATI2; ADE SUKMA2; CAHYO BUDIMAN2; ZAENAL ABIDIN3
1دانشکده علوم دامی دانشگاه IPB
2دانشکده علوم دامی دانشگاه IPB اندونزی
3گروه شیمی دانشکده ریاضیات و علوم طبیعی دانشگاه IPB
Abstract
Dangke is a traditional food from South Sulawesi-Indonesia especially Enrekang Regency, made from buffalo or cow milk coagulated with papaya fruit sap papain enzyme. The development of Lactiplantibacillus plantarum subsp. plantarum strain IIA-1A5 as a probiotic in various food products has been shown to increase the content of bioactive compounds, such as antioxidants, antihypertensive agents, and antibacterials. This study aims to evaluate the physical, microbiological, functional quality of dangke in the form of antioxidant and antihypertensive properties with the addition of Lactiplantibacillua plantarum subsp. plantarum strain IIA-1A5 at the level of 0% and 10% during storage for 0 days, 5 days and 10 days. The physical test results found significant differences in dangke with the addition of Lactiplantibacillusplantarum subsp. plantarum strain IIA-1A5 as much as 10% in the parameters of pH, TAT and texture. The addition of Lactiplantibacillus plantarum subsp. plantarum strain IIA-1A5 10% in dangke was able to inhibit and reduce the growth of pathogenic bacteria such as E. coli and S aureus and was able to increase the value of antioxidant and antihypertensive activity by 83.45% and 45.60%. Based on the electrophoresis results, casein was found at a molecular weight of 22-29 kDa, and smaller peptides of hydrolyzed casein protein presented at a low molecular weight of 16-18 kDa.
Keywords
Antihypertensive; Antioxidant; Dangke; Lactiplantibacillus plantarum subsp. plantarum strain IIA-1A5
References
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