摘要：The research aimed to determine the Minimum Inhibitory Concentration (MIC) of L. plantarum supernatant in inhibiting the growth of Staphylococcus aureus ATCC 25923, determine the nutrients levels of cows milk dangke and sensory quality after the addition of cows milk fat 1 and 2% and determine the effect of the additional of L. plantarum supernatant against the growth of S. aureus ATCC 25923. Minimum inhibitory concentration is determined based on the lowest concentration of the supernatant that shown no growth in the media. This study used a Completely Randomized Design (CRD) with 2×2 factorial. Data of the growth of pathogenic bacteria was analyzed by ANOVA test and then continued by using Duncan test. The paired comparison test were used to determine sensory quality of cows milk dangke and then analyzed by Wilcoxon Signed Rank test. This experiment proved that L. plantarum upernatant could inhibit the growth of S. aureus TCC 25923 at VJA medium with MIC 10% but not shown inhibiting the growth of S. aureus ATCC 25923 in dangke medium. The addition of cows milk fat 1 and 2% into cows milk dangke able to increase the fat content dangke although not equal with buffalos milk dangke. The addition of cows milk fat 1 and 2% into cows milk dangke was able to improve the flavor of cows milk dangke to be equivalent with buffalos milk dangke. The addition of cows milk fat 2% into dangke could improve the aroma of cows milk dangke which equivalent to buffalos milk dangke.
