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VOL. 9, ISSUE 1 (2024)
Synergy of antibacterial activity (Salmonella thypimurium) from probiotics and bioactive crude peptides from bekasam meat rabbit
Authors
Eka Wulandari, Andry Pratama, Wendry Setiyadi Putranto
Abstract
Bekasam is a traditional
Indonesian fermented animal food product. The use of rabbit meat as a raw
material for besam is an effort to diversify processed functional food products
from rabbit meat. This study aims to determine synergy activity antibacterial
to bacteria S. thypimurium from probiotics and original peptides Bekasam meat
rabbit. The research used experimental methods using a Completely Randomized
Design. Statistical tests were carried out using variance tests and to
determine differences between treatments, Duncan's multiple range test was
carried out. The research results were obtained that there is synergy between probiotics
and bioactive peptides in all treatment combinations (in vitro). From
the results obtained, it was concluded that rabbit meat ekasam is a functional
food product containing probiotics and bioactive peptides which synergize with
each other at a combination of probiotic concentrations of 109 CFU/
mL and 5% peptides and can improve the immune system against S. typhimurium.
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Pages:3-6
How to cite this article:
Eka Wulandari, Andry Pratama, Wendry Setiyadi Putranto "Synergy of antibacterial activity (<i>Salmonella thypimurium</i>) from probiotics and bioactive crude peptides from bekasam meat rabbit". International Journal of Multidisciplinary Education and Research, Vol 9, Issue 1, 2024, Pages 3-6
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