Karakterisasi Keju Dangke Menggunakan Enzim Papain Komersial Dan Perubahan Fisik Selama Penyimpanan

Abstract

Dangke is one of the traditional cheeses made from buffalo milk or cow's milk from Enrekang, South Sulawesi,. This research aimed to obtain dangke cheese through a process using commercial papain as the curdling agent and to determine the best products based on the analysis of physical properties of the raw materials and the dangke. The dangke making was conducted using several concentrations of the commercial papain (0.2-5%). Based on the texture, yield and non-bitter taste intensity, the best dangke was obtained using 1, 3, and 5% commercial papain. Dangke made using 1, 3, and 5% commercial papain resulted in yields of 18, 17, and 18%, respectively with compact texture and non-bitter taste. At room temperature storage (±30°C), the dangke had shelf life of less than 24 hours, while at low temperature storage (±4°C), dangke could last for four days.

Comparison of Physicochemical, Microbiological, and Organoleptic Characteristics of Dali, Dangke, and Fresh Cheese from Goat Milk

“…The soft consistency produced in dali is probably due to the low percentage of coagulant in Agave angustifolia leaf extract, so the resulting curd becomes less compact. This result was similar to the previous study that stated that administering enzymes at low concentrations causes imperfect clumping because the enzyme activity is not optimal while administering enzymes at high concentrations also allows low enzyme activity because the available substrate is insufficient for the enzymes needed to work (Musra et al 2021).…”

Analisis Kandungan Makronutrien Makanan Tradisional Dangke

“…Susu tersebut diawetkan atau dikelola sebagai produk yang disebut "Dangke" atau "Keju Enrekang" yang mempunyai nilai nutrisi yang tinggi. Karakteristik dangke yaitu berbentuk bulat panjang, tekstur padat dan kenyal, aroma susu yang tajam dan mempunyai rasa yang gurih (1) (2).…”

Analisis Kandungan Mikronutrien pada Dangke

“…Kajian ilmiah mengenai detail berapa kandungan vitamin C, vitamin A, mineral selenium dan zinc/kandungan mikronutrien pada dangke sangat terbatas dan umumnya kebanyakan hanya memaparkan kandungan makronutrien dangke. Berdasarkan hal itu, peneliti tertarik untuk melakukan riset mengenai "Analisis kandungan mikronutrien pada dangke" (1),( 3), (4).…”