Development of the Potential of Traditional Cheese Dangke of Enrekang Regency in the Health Sector: Literature Review


  • Ahmad universitas hasanuddin makassar
  • Marhaen Hardjo Department of Biomedical Sciences, Graduate School of Hasanuddin University, South Sulawesi, Indonesia
  • Syahrijuita Kadir Department of Biochemistry, Hasanuddin University, South Sulawesi, Indonesia



Background; Dangke is one of the traditional cheeses from Indonesia made from buffalo milk and cow's milk, the clumping process uses the help of papain enzymes as a protein hydrolysis agent taken from papaya fruit sap. Dangke has a nutritional content, high in protein, macro-and micronutrients, and fats. This Literature Study aims to examine the various benefits of dangke on health

Reviews; Article searches using electronic databases include Google Scholar, SINTA-indexed journals, and SCOPUS published in 2012-2022. The search uses several keywords: dangke, dangke benefits, and dangke intervention. Obtained 7 articles, 5 articles came from national journals while 2 of them came from international journals.

Conclusion; From the results of the article search, it can be concluded that dangke made from cow's milk has a positive impact on health, it has been proven through scientific tests


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How to Cite

Ahmad, Hardjo, M. ., & Kadir, S. (2022). Development of the Potential of Traditional Cheese Dangke of Enrekang Regency in the Health Sector: Literature Review. Indonesian Archives of Biomedical Research, 3(1), 26–31.