Dangke: Local Indigenous Cheese from Enrekang, South Sulawesi Indonesia

Abstract

Dangke is a traditional food that tastes similar to cheese, but its texture and flavor are similar to tofu that is white to yellowish. Dangke is produced by people in South Sulawesi, especially the duri massenrempulu ethnic community, Indonesia. In this article, processing techniques, how to present dangke when consumed, and packaging techniques, volatile compounds, and biological activities related to dangke health benefits for the body are explored. The descriptive qualitative and quantitative research method was used to explore processing techniques and bioactive compounds in dangke. Observation and documentation were conducted to collect primary data. Instrumental analysis using Gas Chromatography-Mass Spectrometry (GC-MS) method is used to determine the bioactive compounds. Dangke is a traditional and straight forward fermented food made from buffalo milk and cow’s milk as an essential ingredient, with pineapple juice and papain enzymes in papaya sap. Therefore, this food is famous for its unique texture, taste, and flavor produced by the fermentation component. Still, this food has nutritional value content that is beneficial for health, such as linoleic acid, palmitic acid, stearic acid, and oleic acid, to be used as functional foods. In this article, the origin of dangke, its method of processing, and the scientific perspectives are discussed.