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September 27, 2025Open Access

Physicochemical, Microbiological and Metabolomic Profiles of "Dangke" From Buffalo Milk of Enrekang in Southsulawesi, Indonesia

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Authors

AMAndi MutmainnaIAIrma Isnafia AriefCBCahyo Budiman

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Overview

Analysis reveals dangke's physicochemical and microbiological profiles, suggesting its potential as a functional food.

Key Points

  • Dangke shows promising physicochemical and microbiological profiles, indicating high food quality and safety.
  • P2 (Rogo2 Village) exhibited superior values for total fatty acids, protein, and antioxidant activity.
  • Data were analyzed using ANOVA and multivariate analysis, emphasizing its volatile compound profile.
  • This analysis suggests dangke may serve as a functional food, with significant implications for local nutrition.

Cite This Study

Mutmainna et al. (2025) studied this question.

synapsesocial.com/papers/68d7be62eebfec0fc52378d5https://doi.org/10.21203/rs.3.rs-7476962/v1
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Also Consider

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  1. 1Physicochemical Properties of Dangke-cheese by Different Temperature Processing and Papaya-latex as Coagulant2024
  2. 2Functional properties, amino acid content, fatty acid, and flavor of buffalo milk Dangke with the addition of Lactobacillus plantarum IIA-1A5 as probiotic2024 · 1 citations
  3. 3Effects of coagulant levels and types on the physicochemical qualities of Dangke: a meta-analysis approach2025
  4. 4Characteristics of Whey from Dangke Cow Milk Waste with Coagulant Lime Extract2025
  5. 5Characteristics of Physical, Microbiological, and Organoleptic of Dali and Fresh Cheese from Goat’s Milk during Low Temperature Storage2025