Dangke: unveiling Indonesian traditional fermented cheese from Enrekang, South Sulawesi
Abstract Dangke is a traditional cheese from South Sulawesi, initially produced by the Massenrempulu ethnic community in Enrekang. It is made by curdling the milk with papain enzyme from papaya sap, followed by spontaneous fermentation by lactic acid bacteria (LAB). Numerous studies have been conduc...
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BMC
2025-04-01
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| Series: | Journal of Ethnic Foods |
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| Online Access: | https://doi.org/10.1186/s42779-025-00279-1 |
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| author | R. Haryo Bimo Setiarto Naswandi Nur Andreas Romulo Vika Tresnadiana Herlina |
| author_facet | R. Haryo Bimo Setiarto Naswandi Nur Andreas Romulo Vika Tresnadiana Herlina |
| author_sort | R. Haryo Bimo Setiarto |
| collection | DOAJ |
| description | Abstract Dangke is a traditional cheese from South Sulawesi, initially produced by the Massenrempulu ethnic community in Enrekang. It is made by curdling the milk with papain enzyme from papaya sap, followed by spontaneous fermentation by lactic acid bacteria (LAB). Numerous studies have been conducted on dangke, however, no comprehensive review has integrated information from various aspects of dangke. This review addresses that gap by offering an in-depth understanding of dangke, including its history, philosophy, production methods, microbiology, nutritional value, health benefits, safety concerns, and shelf-life. It also highlights the challenges in dangke production and proposes directions for future advancements. Dangke is known for its high nutritional value, and its microbiota consists mostly of LAB species. These indigenous LAB in dangke may serve as potential probiotics, offering functional benefits such as antimicrobial, antioxidant, antihypertensive, antihyperglycemic, and antihypercholesterolemic effects, as well as improving anemia. However, challenges such as non-standardized production, uncontrolled fermentation, poor hygiene practices, and a short shelf-life pose significant risks to the quality and safety of dangke. To address these issues, it is crucial to standardize production methods, regulate fermentation, and improve hygiene protocols, all of which are essential for enhancing the overall quality and safety of the product. Additionally, extending dangke’s shelf-life can facilitate its broader commercialization. This study will provide crucial information for future research on dangke, paving the way to optimize its potential while promoting standardization and sustainable production. |
| format | Article |
| id | doaj-art-8cb4a133bc484dd0b56ea9e07218c653 |
| institution | OA Journals |
| issn | 2352-619X |
| language | English |
| publishDate | 2025-04-01 |
| publisher | BMC |
| record_format | Article |
| series | Journal of Ethnic Foods |
| spelling | doaj-art-8cb4a133bc484dd0b56ea9e07218c6532025-08-20T02:11:49ZengBMCJournal of Ethnic Foods2352-619X2025-04-0112111710.1186/s42779-025-00279-1Dangke: unveiling Indonesian traditional fermented cheese from Enrekang, South SulawesiR. Haryo Bimo Setiarto0Naswandi Nur1Andreas Romulo2Vika Tresnadiana Herlina3Research Center for Applied Microbiology, National Research and Innovation Agency (BRIN), KST SoekarnoResearch Center for Applied Microbiology, National Research and Innovation Agency (BRIN), KST SoekarnoFood Technology Department, Faculty of Engineering, Bina Nusantara UniversityResearch Center for Applied Microbiology, National Research and Innovation Agency (BRIN), KST SoekarnoAbstract Dangke is a traditional cheese from South Sulawesi, initially produced by the Massenrempulu ethnic community in Enrekang. It is made by curdling the milk with papain enzyme from papaya sap, followed by spontaneous fermentation by lactic acid bacteria (LAB). Numerous studies have been conducted on dangke, however, no comprehensive review has integrated information from various aspects of dangke. This review addresses that gap by offering an in-depth understanding of dangke, including its history, philosophy, production methods, microbiology, nutritional value, health benefits, safety concerns, and shelf-life. It also highlights the challenges in dangke production and proposes directions for future advancements. Dangke is known for its high nutritional value, and its microbiota consists mostly of LAB species. These indigenous LAB in dangke may serve as potential probiotics, offering functional benefits such as antimicrobial, antioxidant, antihypertensive, antihyperglycemic, and antihypercholesterolemic effects, as well as improving anemia. However, challenges such as non-standardized production, uncontrolled fermentation, poor hygiene practices, and a short shelf-life pose significant risks to the quality and safety of dangke. To address these issues, it is crucial to standardize production methods, regulate fermentation, and improve hygiene protocols, all of which are essential for enhancing the overall quality and safety of the product. Additionally, extending dangke’s shelf-life can facilitate its broader commercialization. This study will provide crucial information for future research on dangke, paving the way to optimize its potential while promoting standardization and sustainable production.https://doi.org/10.1186/s42779-025-00279-1Culinary heritageDangkeEnrekangProbioticsTraditional cheese |
| spellingShingle | R. Haryo Bimo Setiarto Naswandi Nur Andreas Romulo Vika Tresnadiana Herlina Dangke: unveiling Indonesian traditional fermented cheese from Enrekang, South Sulawesi Journal of Ethnic Foods Culinary heritage Dangke Enrekang Probiotics Traditional cheese |
| title | Dangke: unveiling Indonesian traditional fermented cheese from Enrekang, South Sulawesi |
| title_full | Dangke: unveiling Indonesian traditional fermented cheese from Enrekang, South Sulawesi |
| title_fullStr | Dangke: unveiling Indonesian traditional fermented cheese from Enrekang, South Sulawesi |
| title_full_unstemmed | Dangke: unveiling Indonesian traditional fermented cheese from Enrekang, South Sulawesi |
| title_short | Dangke: unveiling Indonesian traditional fermented cheese from Enrekang, South Sulawesi |
| title_sort | dangke unveiling indonesian traditional fermented cheese from enrekang south sulawesi |
| topic | Culinary heritage Dangke Enrekang Probiotics Traditional cheese |
| url | https://doi.org/10.1186/s42779-025-00279-1 |
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