An Explorative Study of Indonesian Traditional Cheese 'Dangke' as High Protein Food from Enrekang, South Sulawesi

https://doi.org/10.33860/jik.v17i3.3345

Authors

  • Mertien Sa'pang Department of Dietitian Professional Education, Faculty of Health Sciences, Universitas Esa Unggul, DKI Jakarta, Indonesia
  • Abdul Salam Department of Nutrition Science, Faculty of Public Health, Universitas Hasanuddin, South Sulawesi, Indonesia
  • Harna Harna Department of Nutrition Science, Faculty of Health Sciences, Universitas Esa Unggul, DKI Jakarta, Indonesia
  • Andi Rahmayanti R Department of Food Science and Technology, Faculty of Agriculture, Universitas Hasanuddin, South Sulawesi, Indonesia
  • Seprianto Seprianto Department of Biotechnology, Faculty of Health Sciences, Universitas Esa Unggul, DKI Jakarta, Indonesia
  • Mieke Nurmalasari Department of Health Information Management, Faculty of Health Sciences, Universitas Esa Unggul, DKI Jakarta, Indonesia
  • Nur Ayu Ruhmayanti Department of Nutrition Science, Faculty of Health Sciences, Universitas Esa Unggul, DKI Jakarta, Indonesia
  • Prita Dhyani Swamilaksita Department of Nutrition Science, Faculty of Health Sciences, Universitas Esa Unggul, DKI Jakarta, Indonesia

Keywords:

Dangke, Culinary Heritage, High Protein Food, Indonesian Traditional Cheese

Abstract

This study aimed to examine the historical and cultural values of dangke as a traditional food, its potential as a source of animal protein, and the methods of its preparation and presentation. This qualitative descriptive study used in-depth interviews with key informants, focus group discussions with primary and supporting informants, and observation to collect data. The findings of this study indicate that dangke, which was originally made from buffalo milk and enriched with enzymes from papaya sap, reflects the culinary heritage of the Massenrempulu tribe in Enrekang Regency, South Sulawesi. However, the limited supply of buffalo milk has led to the modification of dangke using cow's milk in some parts of Enrekang. Historically, dangke has been served with rice or "pulu mandoti" to guests since the colonial era. The origin of the term "dangke" itself has roots in the Dutch language, possibly from the expression "dank je wel" (thank you) used by Dutch soldiers after tasting this delicious dish. In addition, previous studies have shown that dangke has a high protein content, making it a valuable food source to support the diversification of animal protein sources. In conclusion, dangke has a high cultural value for the people of Enrekang and is a traditional food with high nutritional value, especially in terms of protein content.

References

Kementerian Kesehatan RI. Hasil Survei Status Gizi Indonesia (SSGI) 2022. 2023;77–77. Available from: https://promkes.kemkes.go.id/materi-hasil-survei-status-gizi-indonesia-ssgi-2022

Hardiansyah MA, Hardiansyah MR, Darwis R. Kajian Identitas Budaya Kuliner Dangke Makanan Khas Massenrempulu. Lingue J Bahasa, Budaya, dan Sastra. 2022;2(1):38.

Noviatanti Nabilah F, Listiyowati S, Astuti RI. Diversitas Pangan Fermentasi Berbasis-Susu di Indonesia dan Kandungan Gizinya. J Ilmu Pertan Indones. 2022;27(4):552–61.

Ismail, Dyah MMM. Eksplorasi Makanan Khas Tradisional Kabupaten Enrekang. Maspul J Community Empower. 2023;5(1):1–12.

Wijaya S. Indonesian food culture mapping: A starter contribution to promote Indonesian culinary tourism. J Ethn Foods. 2019;6(1):1–10.

Bahri S. Nasu Cemba: Masakan Khas Masyarakat Massenrempulu Di Kabupaten Enrekang, Sulawesi Selatan. Walasuji J Sej dan Budaya. 2020;11(1):73–86.

Hasmah. Makanan Tradisional Pulu Mandoti Di Enrekang. Walasuji. 2020;11(1):172.

Mustamin SF, Sumilih DA. Dangke : Pangan Lokal ( Kajian Historis dan Nilai Budaya di Desa Pinang Kecamatan Cendana Kabupaten Enrekang ). J Kaji Sos dan Budaya. 2021;6(1):73–80.

Yusuf M, Nur Fitriani UA, Syahriati, Saleh R, Tasir, Syamsuar. Dangke: Local Indigenous Cheese from Enrekang, South Sulawesi Indonesia. IOP Conf Ser Earth Environ Sci. 2022;1097(1).

Hatta W, B.Sudarwanto M, Sudirman I, Malaka R. Survei Karakteristik Pengolahan dan Kualitas Produk Dangke Susu Sapi di Kabupaten Enrekang, Sulawesi Selatan. J Ilmu dan Teknol Peternak. 2014;3(3):154–61.

Malaka R, Baco S, Prahesti KI. Karakteristik dan Mekanisme Gelatinasi Curd Dangke Melalui Analisis Fisiko Kimia dan Mikrostruktur. Jitp. 2015;4(2):56–62.

Leksir C, Boudalia S, Moujahed N, Chemmam M. Traditional dairy products in Algeria: Case of Klila cheese. J Ethn Foods. 2019;6(1):1–14.

Malissiova E, Meleti E, Samara A, Alexandraki M, Manouras A. The traditional Greek cheese Tsalafouti: history, technology, nutrition and gastronomy. J Ethn Foods [Internet]. 2023;10(1). Available from: https://doi.org/10.1186/s42779-023-00187-2

Musra NI, Yasni S, Syamsir E. Karakterisasi Keju Dangke Menggunakan Enzim Papain Komersial Dan Perubahan Fisik Selama Penyimpanan. J Teknol dan Ind Pangan. 2021;32(1):27–35.

Hatta W, Sudarwanto MB, Sudirman I, Malaka R. Survei Potensi Dangke Susu Sapi sebagai Alternatif Dangke Susu Kerbau di Kabupaten Enrekang, Sulawesi Selatan. J Ilmu dan Teknol Pangan. 2013;3(40–50):5–24.

Codex Alimentarius Internatinal Food Standards. Guidelines for use of nutrition and health claims [Internet]. 2013. Available from: https://www.fao.org/ag/humannutrition/32443-04352e8311b857c57caf5ffc4c5c4a4cd.pdf

Badan Pengawas Obat dan Makanan Republik Indonesia. Peraturan Badan Pengawas Obat Dan Makanan Nomor 22 Tahun 2019 Tentang Informasi Nilai Gizi Pada Label Pangan Olahan. BPOM. 2019.

Kementerian Kesehatan RI. Permenkes No. 28 Tahun 2019 Tentang Angka Kecukupan Gizi Yang Dianjurkan Untuk Masyarakat Indonesia. Kementerian Kesehatan Republik Indonesia; 2019.

Ansori M. Analisis Pola Konsumsi Pangan Penduduk Kabupaten Lebak. J Gizi Kerja dan Produkt. 2021;2(2):38.

Hardiansyah A, Hardinsyah H, Sukandar D. Kesesuaian Konsumsi Pangan Anak Indonesia Dengan Pedoman Gizi Seimbang. Nutr J Gizi, Pangan dan Apl. 2018;1(2):35.

Sihotang U, Rumida. Hubungan Ketahanan Pangan Dan Mutu Gizi Konsumsi Pangan (Mgp4) Keluarga Dengan Status Gizi Balita Di Desa Palu Sibaji Kecamatan Pantai Labu. Wahana Inov. 2020;9(2):50–9.

Published

2023-11-30

How to Cite

Sa'pang, M. ., Salam, A. ., Harna, H., Rahmayanti R, A. ., Seprianto, S., Nurmalasari, M. ., … Swamilaksita, P. D. . (2023). An Explorative Study of Indonesian Traditional Cheese ’Dangke’ as High Protein Food from Enrekang, South Sulawesi. Poltekita : Jurnal Ilmu Kesehatan, 17(3), 955–965. https://doi.org/10.33860/jik.v17i3.3345

Issue

Vol. 17 No. 3 (2023): November

Section

Original Articles
Copyright & Licensing
Copyright (c) 2023 Mertien Sa'pang, Abdul Salam, Harna Harna, Andi Rahmayanti R, Seprianto Seprianto, Mieke Nurmalasari, Nur Ayu Ruhmayanti, Prita Dhyani Swamilaksita

Authors who publish with Poltekita : Jurnal Ilmu Kesehatan agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 2.0 Generic License.

Poltekita : Jurnal Ilmu Kesehatan  is licensed under a Creative Commons Attribution-Share Alike 4.0 International License

You are free to:

  • Adapt, remix, transform, and build upon the material for any purpose, even commercially.
  • The licensor cannot revoke these freedoms as long as you follow the license terms.

Similar Articles

1 2 3 4 5 6 7 8 9 10 > >> 

You may also start an advanced similarity search for this article.