Total Bacteria and pH of Dangke Preserved Using Natural Antimicrobial Lactoferrin and Lactoperoxidase from Bovine Whey
Ahmad Ni`matullah Al-Baarri,
Anang M. Legowo
V. Priyo Bintoro
Dangke is the Indonesian cheese produced from bovine milk using latex from young papaya to coagulate casein. Dangke is generally consumed by Indonesian people located in South Sulawesi Province. In line with demand of Dangke, the preservation is needed. Since, there was no literature which was found about preservation of Dangke, this study is aimed at knowing the quality of Dangke based on total bacteria and pH value stored in antimicrobial agent of lactoferrin and lactoperoxidase system from bovine whey, aquadest and phospate buffer at ambient temperature for 12 h. The lactoferrin, lactoperoxidase and whey were obtained from bovine milk and purified using ion exchange chromatography method. The result of the study showed that lactoperoxidase system provide remarkable effect of decreasing total bacteria from 8 log CFU mL-1 to 5 log CFU mL-1 while other storage solutions have no antimicrobial activity against bacteria in Dangke. The pH value of Dangke was stable when stored in lactoferrin and lactoperoxidase system. Since, both of these preservatives could be categorized as safe, the application in Dangke may open the alternative method to store Dangke.
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