Physical, Microbial, and Chemical Qualities of Dangke Produced by Different Temperatures and Papain Concentrations
Abstract: Dangke, a dairy
product of cow or buffalo, is a traditional food of Enrekang, South Sulawesi
Province. Addition of papain in dangke preparation is responsible for the
formation of solid texture of dangke. This study was aimed to find optimum
conditions (temperature and concentration of papain enzyme) and their effects
on physical, chemical, microbiological, and hedonic qualities of dangke. This
study consisted of two stages: preparation of papain and dangke production with
heating temperatures (70, 80, and 90 °C) and papain treatments (0.2%, 0.3%, and
0.4%). The experiment was conducted in a completely randomized design with a 3
x 3 factorial arrangement with three replicates. The first factor was the
processing temperature consisted of 3 levels i.e., 70, 80, and 90 °C. The second factor was the papain
concentration consisted of 3 levels i.e., 0.2%, 0.3%, and 0.4%. The obtained
data were evaluated using analysis of variance (ANOVA), followed by Duncan’s
Multiple Range Test to observe the significances among treatments. Papain and
amino acids were characterized using descriptive methods and organoleptic study
was performed by non-parametric test (Kruskal-Wallis). The highest protein
concentration was found in commercial papain (Merck, 360.63 mg/100 g), while
the protein content of papain used in this study was of 323.21 mg/100g. However,
these enzymes had similar molecular weight of 19.17 kDa. The optimum condition
of dangke preparation was found at heating temperature of 80 °C and 0.3% of
papain concentration, resulting in the most desirable characteristics of dangke
in terms of chemical, physical, and microbiological properties as well as
hedonic evaluation.
Keywords: dangke; heat
temperature; papain concentration; quality of dangke
Author: Andi Nurul Mukhlisah,
Irma Isnafia Arief, Epi Taufik
Jurnal Code: jppeternakangg170033
