Microbial contamination on dangke fresh white cheese from traditional home industry in Enrekang Regency

Abstract

Dangke is local cheese from Enrekang regency, South Sulawesi, Indonesia. Dangke was made from buffalo or/cow milk as a raw material and processed with help of milk clotting protease enzyme from papaya leaves and fruit. The mixture is beaten and then the milk protein clots, the clot is kept in mold of a coconut shell. Dangke has been well known by South Sulawesi community but information is very limited regarding to its characteristics with standardized quality. The presence of pathogenic bacteria in food potentially cause health problem to consumers. This study was aimed to chemical quality and microbiology evaluation a product of dangke in Enrekang regency, South Sulawesi. The experiment was conducted in a one simple t-test on chemical characteristics, while microbiological characteristics were identified using exploratory descriptive. Ash content on this study 1.83%, it was lowest significant different than previous study. Microbiology evaluation was tested, the result showed that nothing a Staphylococcus aureus, nothing a Bacillus cereus, negative result for a Salmonella. Most probable number Eschericia coli and Coliform is >1100 MPN/100g respectively. Dangke white cheese have microbial contamination on most probable number coliform and E. coli, it could be potentially causes health problem for consumers if it was eaten raw.