Research Article
Total Bacteria and pH of Dangke Preserved Using Natural Antimicrobial Lactoferrin and Lactoperoxidase from Bovine Whey
Department of Animal Science,Diponegoro University, Semarang, 50275, Indonesia
Bambang Dwiloka
Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, 50275, Indonesia
Ahmad Ni`matullah Al-Baarri
Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, 50275, Indonesia
Anang M. Legowo
Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, 50275, Indonesia
V. Priyo Bintoro
Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, 50275, Indonesia