Effects of coagulant levels and types on the physicochemical qualities of Dangke: a meta-analysis approach

Abstract

Dangke cheese, a traditional Indonesian dairy product, is distinguished by its unique texture and flavor, heavily influenced by the coagulants used in its production. This study aimed to investigate how different coagulant types-papain enzyme, acid, and bromelain enzyme-affect the physicochemical and sensory properties of Dangke cheese. Utilizing a mixed model methodology, we evaluated moisture, fat, and protein content, as well as sensory attributes such as color and aroma. The results indicated that moisture content was significantly influenced by coagulant levels, with the bromelain enzyme producing the highest moisture content (59.89±10.62%) and acid resulting in the lowest (45.50±4.15%) (p = 0.0236). Furthermore, fat content showed significant variation, with the bromelain enzyme yielding the highest fat content (32.25±8%) and acid the lowest (5.74±3.09%) (p = 0.0007). Protein content was highest with the papain enzyme (20.98±1.55%) and lowest with acid (4.05±3.45%) (p = 0.0086). In terms of sensory attributes, acid provided the best color quality (4.28±0.28), while the papain enzyme yielded the best aroma (3.56±0.05) (p = 0.0337 and p = 0.012, respectively). The study concludes that both the type and level of coagulants significantly influence the moisture, fat content, and sensory qualities of Dangke cheese, with enzymatic coagulants enhancing water and fat retention while providing a smoother texture and more favorable aroma compared to acid coagulants. These findings are crucial for optimizing cheese quality in production.