characteristics, antioxidant and antihypertensive properties of buffalo milk dangke with the addition of lactiplantibacillusplantarum subsp. plantarum iia-1a5 as probioticsstored at cold temperature

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.