Development of the Potential of Traditional Cheese Dangke of Enrekang Regency in the Health Sector: Literature Review
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
R. Sunaryanto, “Pengaruh kombinasi bakteri asam laktat terhadap perubahan karakteristik nutrisi susu kerbau,” J. Bioteknol. Biosains Indones., vol. 4, no. 1, pp. 21–27, 2017.
F. Marangoni et al., “Cow’s milk consumption and health: a health professional’s guide,” J. Am. Coll. Nutr., vol. 38, no. 3, pp. 197–208, 2019.
Y. Miyake, K. Tanaka, H. Okubo, S. Sasaki, S. Furukawa, and M. Arakawa, “Milk intake during pregnancy is inversely associated with the risk of postpartum depressive symptoms in Japan: the Kyushu Okinawa Maternal and Child Health Study,” Nutr. Res., vol. 36, no. 9, pp. 907–913, 2016.
R. Rizzoli, “Dairy products, yogurts, and bone health,” Am. J. Clin. Nutr., vol. 99, no. 5, pp. 1256S-1262S, 2014.
A. Dougkas, C. K. Reynolds, I. D. Givens, P. C. Elwood, and A. M. Minihane, “Associations between dairy consumption and body weight: a review of the evidence and underlying mechanisms,” Nutr. Res. Rev., vol. 24, no. 1, pp. 72–95, 2011.
D. Aune, T. Norat, P. Romundstad, and L. J. Vatten, “Dairy products and the risk of type 2 diabetes: a systematic review and dose-response meta-analysis of cohort studies,” Am. J. Clin. Nutr., vol. 98, no. 4, pp. 1066–1083, 2013.
D. D. Alexander et al., “Dairy consumption and CVD: a systematic review and meta-analysis,” Br. J. Nutr., vol. 115, no. 4, pp. 737–750, 2016.
S. Chalid, S. Nurbayti, and A. Pratama, “Karakterisasi dan Uji Aktivitas Protein Susu Kerbau (Bubalus bubalis) Fermentasi sebagai Angiotension Converting Enzyme (ACE) Inhibitor,” J. Ilmu Kefarmasian Indones., vol. 16, no. 2, pp. 214–224, 2018.
M. Ayyash, A. S. Al-Dhaheri, S. Al Mahadin, J. Kizhakkayil, and A. Abushelaibi, “In vitro investigation of anticancer, antihypertensive, antidiabetic, and antioxidant activities of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk,” J. Dairy Sci., vol. 101, no. 2, pp. 900–911, 2018.
Rr. Wihansah, I. I. Arief, and I. Batubara, “Anti-diabetic potency and characteristics of probiotic goat-milk yogurt supplemented with roselle extract during cold storage,” Trop. Anim. Sci. J., vol. 41, no. 3, pp. 191–199, 2018.
B. N. P. Sah, T. Vasiljevic, S. McKechnie, and O. N. Donkor, “Antibacterial and antiproliferative peptides in synbiotic yogurt—Release and stability during refrigerated storage,” J. Dairy Sci., vol. 99, no. 6, pp. 4233–4242, 2016.
C. Mahdi, H. Untari, and M. C. Padaga, “Identification and characterization of bioactive peptides of fermented goat milk as a sources of antioxidant as a therapeutic natural product,” in IOP conference series: materials science and engineering, 2018, vol. 299, no. 1, p. 12014.
R. Malaka, W. Hatta, and S. Baco, “Evaluation of using edible coating and ripening on dangke, a traditional cheese of Indonesia,” Food Res., 2017.
G. Shu, J. Huang, C. Bao, J. Meng, H. Chen, and J. Cao, “Effect of different proteases on the degree of hydrolysis and angiotensin I-converting enzyme-inhibitory activity in goat and cow milk,” Biomolecules, vol. 8, no. 4, p. 101, 2018.
R. Malaka et al., “Determination of the expiration time of Dangke ripening cheese through physico-chemical and microbiological analysis,” IOP Conf. Ser. Earth Environ. Sci., vol. 788, no. 1, p. 12094, 2021, doi: 10.1088/1755-1315/788/1/012094.
S. Sulmiyati and N. S. Said, “Karakteristik dangke susu kerbau dengan penambahan crude papain kering,” Agritech, vol. 38, no. 3, pp. 345–352, 2018.
W. Hatta, M. B. Sudarwanto, I. Sudirman, and R. Malaka, “Survei potensi dangke susu sapi sebagai alternatif dangke susu kerbau di Kabupaten Enrekang, Sulawesi Selatan,” JITP, vol. 3, no. 1, pp. 40–50, 2013.
M. Irfan, “Kualitas Mikrobiologis Dangke yang Dibuat Pada Berbagai Level Ekstrak Getah Pepaya dan Suhu Pemanasan,” J. Perbal, vol. 6, no. 3, pp. 7–15, 2018.
W. Hatta, M. B. Sudarwanto, I. Sudirman, and R. Malaka, “Survei karakteristik pengolahan dan kualitas produk dangke susu sapi di Kabupaten Enrekang, Sulawesi Selatan,” JITP, vol. 3, no. 3, 2014.
F. Suciati and S. Safitri, “Pangan Fungsional Berbasis Susu dan Produk Turunannya [ Milk based Functional Food and Its Derivative Products ],” J. Surimi (Sustainable Res. Manag. Agroindustry), vol. 01, no. 01, pp. 13–19, 2021.
O. T. M. Ershidat and A. S. Mazahreh, “Probiotics bacteria in fermented dairy products,” Pakistan J. Nutr, vol. 8, pp. 1107–1113, 2009.
F. Nur, M. Hatta, R. Natzir, and M. N. Djide, “Isolation of lactic acid bacteria as a potential probiotic in dangke, a traditional food from Enrekang, Indonesia,” Int. J. Sci. Basic Appl. Res., vol. 35, no. 1, pp. 19–27, 2017.
R. Faridah, E. Taufik, and I. Arief, “Pertumbuhan dan Produksi Bakteriosin Lactobacillus fermentum Asal Dangke pada Media Whey Dangke,” J. Agripet, vol. 17, pp. 81–86, Oct. 2017, doi: 10.17969/agripet.v17i2.8104.
H. Burhan, S. A. Priyambada, E. Taufik, and I. I. Arief, “Potential of lactic acid bacteria isolated from dangke and Indonesian beef as a hypercholesterolaemic agent,” Media Peternak., vol. 40, no. 2, pp. 136–142, 2017.
Y. W. Park and M. S. Nam, “Bioactive peptides in milk and dairy products: a review,” Korean J. food Sci. Anim. Resour., vol. 35, no. 6, p. 831, 2015.
S. Marcone, O. Belton, and D. J. Fitzgerald, “Milk‐derived bioactive peptides and their health promoting effects: a potential role in atherosclerosis,” Br. J. Clin. Pharmacol., vol. 83, no. 1, pp. 152–162, 2017.
F. Nur, H. Hafsan, and A. Wahdiniar, “Isolasi bakteri asam laktat berpotensi probiotik pada dangke, makanan tradisional dari susu kerbau di Curio Kabupaten Enrekang,” Biog. J. Ilm. Biol., vol. 3, no. 1, pp. 60–65, 2015.
R. M. Sulmiyati, “Pemberian Whey-Dangke dalam Air Minum Menekan Kadar Kolesterol, Trigliserida dan Lipoprotein Darah Ayam Broiler,” J. Vet. Juni, vol. 18, no. 2, pp. 257–262, 2017.
R. Samad et al., “Influence of dangke (Cheese Typical Enrekang, South Sulawesi) consumption to calcium and phosphate levels in saliva, remineralization of enamel, number and type of bacteria in dental plaque,” J. Int. Dent. Med. Res., vol. 11, no. 3, pp. 960–966, 2018.
I. K. Wijaya, “Improvement Of Nutritional Status Of Children Age 3-5 Years Through Giving Additional Food Of Dangke Chips,” J. Keperawatan Komprehensif (Comprehensive Nurs. Journal), vol. 7, no. 2, 2021.
R. Riyandani, S. As’ad, H. Hidayanty, M. Ahmad, and A. N. Usman, “Effectiveness of Giving Dangke Crackers on Improving Hemoglobin Levels in Trimester Pregnant Woman II with Anemia,” Int. J. Curr. Res. Rev., 2020
How to Cite
Copyright (c) 2023 Indonesian Archives of Biomedical Research
This work is licensed under a Creative Commons Attribution 4.0 International License.