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 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.