Abstract
Fresh milk is perishable food, especially due to the microbial activity in it. Milk that contains lots of water and nutrients is indeed suitable for growth. Milking process allows the milk contamination from bacteria and impurities. Bacteriocin produced by lactic acid bacteria (LAB) has been known to display antimicrobial properties against some Gram-positive and negative bacteria. Therefore, bacteriocins can be used as biopreservative on both raw and processed foods. Lactobacillus plantarum is a bacteriocin-producing lactic acid bacterium known as plantaricin. Plantaricin IIA-1A5 has been previously isolated from Indonesian BAL of L. plantarum IIA-1A5. Because of this reason in this research, the characteristics are highlighted plantaricin IIA-1A5 in fresh cow’s milk as antibacterial in the milking process. Lactoscan is used to analyze fat, Solid Non Fat (SNF), and protein in fresh milk. The results showed that the lactoscan results and microbiological characteristics of fresh milk have met SNI 3141.1 2011.
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