Historical overview and contribution of Dangke as traditional food to income and public health

Abstract

Dangke is a traditional food that comes from Enrekang Regency, South Sulawesi Province, Indonesia. Dangke is a food ingredient that is sourced from fresh milk, either buffalo milk or cow's milk which has a very high nutritional content and can also be used as an alternative cheese. This review provided information about the history and cultural identity of Dangke as a traditional food and its contribution to income and public health. The method used in writing this review was to describe the data and information collected from various sources, both in the form of references and related stakeholders. The history of Dangke began in the 1900s, and the manufacturing process has been passed down from generation to generation until now. Dangke is a food that is inspired by cultural values, traditions, and beliefs that come from local culture. Dangke's business also makes a significant contribution to the local community's income. In addition, the increasing consumption of Dangke in the community will contribute to improving health from nutritional intake sourced from traditional Dangke cheese.