Karakterisasi dan Pemetaan Profil Fisikokimia Dangke Susu Kuda Liar Khas Nusa Tenggara Barat
Characterization and Mapping of the Physicochemical Properties of Wild Horse Milk Dangke from West Nusa Tenggara
Keywords:
Dangke, Fisikokimia, Karakterisasi, Nusa Tenggara Barat, Pemetaan
Abstract
Dangke, also known as soft cheese, is a food from Enrekang, South Sulawesi. In the West Nusa Tenggara region, dangke is also widely produced, one of which is made from wild horse milk, which is a local food of NTB. The aim of this research is to determine the characteristics and mapping of the physicochemical profile of dangke of West Nusa Tenggara. The research method used was experimental with a completely randomized design with single factor, namely the type of sample or region of origin of the sample with a Tukey follow-up test at a significance level of 5%. A multivariate Principal Component Analysis (PCA) analysis was carried out to map the physicochemical profile characteristics using the XLSTAT. The research results show that different types of sampling influence physicochemical properties such as protein, pH, and several color values, namely Lightness and Whiteness index. Based on the results of PCA analysis, it is known that dangke from Lombok is characterized by a low pH value with high protein, b*, °hue and chroma values. Meanwhile, dangke from Bima and Dompu have similar dangke physicochemical properties which are characterized by high Lightness, a* and whiteness index values. Meanwhile, Dangke from Sumbawa was not characterized by any parameters because its physicochemical characteristics were low. Overall, this study successfully mapped the differences in the characteristics of dangke based on its regional origins.
References
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Muningsih, E., Hasan, N., & Sulistyo, G. B. (2020). Penerapan Metode Principle Component Analysis (PCA) untuk Clustering Data Kunjungan Wisatawan Mancanegara ke Indonesia. Bianglala Informatika, 8(1). https://doi.org/10.31294/bi.v8i1.8470.
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Yogyakarta (pp. 187–192).
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Kefir Probiotik. In PROSIDING SEMINAR NASIONAL PERTANIAN, volume 3 (pp. 22–31).
Arini, N., Sudarwanto, M. B., Sudirman, I., & Indrawati, A. (2016). Improvement efforts of sensory quality and preservation cow’s milk dangke with addition cow’s milk fat and Lactobacillus plantarum supernatant. International Journal of Dairy Science, 11(1). https://doi.org/10.3923/ijds.2016.20.27.
Burhan, H., Priyambada, S. A., Taufik, E., & Arief, I. I. (2017). Potential of lactic acid bacteria isolated from Dangke and Indonesian beef as hypocholesterolaemic agent. Media Peternakan, 40(2). https://doi.org/10.5398/medpet.2017.40.2.136.
Chudy, S., Bilska, A., Kowalski, R., & Teichert, J. (2020). Colour of milk and milk products in CIE Lab space. https://doi.org/10.21521/mw.6327.
El-Nimr, A., Eissa, H. A., El-Abd, M., Mehriz, A., Abbas, H. M., & Bayoumi, H. M. (2010). Water Activity, Color Characteristics and Sensory Properties of Egyptian Gouda Cheese during Ripening. Journal of American Science, 6(10).
Fadhilah, A. N., Hafsan, H., & Nur, F. (2015). Penurunan kadar kolesterol oleh bakteri asam laktat asal dangke secara in vitro. In Prosiding Seminar Nasional Biologi, volume 1 (pp. 174–180). https://doi.org/10.24252/psb.v1i1.2135.
Fidien, K. A., Manguntungi, B., Sukmarini, L., Mustopa, A. Z., Triratna, L., Fatimah, & Kusdianawati (2021). Diversity analysis, identification, and bioprospecting of lactic acid bacteria (Lab) isolated from sumbawa horse milk. Biodiversitas, 22(6). https://doi.org/10.13057/biodiv/d220639.
Hatta, W., Sudarwanto, B. M., Sudirman, I., & Malaka, R. (2014a). Survey on Characteristics of Processing and Quality of Dangke Milk Cows in Enrekang District, South Sulawesi. Jurnal Ilmu dan Teknologi Peternakan, 3(3).
Hatta, W., Sudarwanto, M. B., Sudirman, I., & Malaka, R. (2014b). Survei karakteristik pengolahan dan kualitas produk dangke susu sapi di Kabupaten Enrekang, Sulawesi Selatan. JITP, 3(3).
Hermawati, M, S., S.T, S., Zakaria, F. R., Sudardjar, S., & S, T. R. F. (2004). Aktivitas Antimikroba pada Susu Kuda Sumbawa. Jurnal Teknologi dan Industri Pangan, 15(1).
Horwitz, W. & Latimer, G. (2019). Official methods of analysis of AOAC. AOAC International, 21st(February).
Jatmiko, Y. D., Howarth, G. S., & Barton, M. D. (2017). Assessment of probiotic properties of lactic acid bacteria isolated from Indonesian naturally fermented milk. In AIP Conference Proceedings, volume 1908. https://doi.org/10.1063/1.5012732.
Karni, I., Komalasari, H., Pravitri, K., Naufali, M., Agustina, R. S., & Nalurita, I. (2023). Pengaruh Lama Penyimpanan dan Metode Pasteurisasi Terhadap Karateristik Fisikokimia Susu Kambing PE di Desa Mujur. Jurnal Ilmu dan Teknologi Peternakan Indonesia (JITPI) Indonesian Journal of Animal Science and Technology), 9(2). https://doi.org/10.29303/jitpi.v9i2.194.
Kusdianawati, Mustopa, A. Z., Fatimah, & Budiarto, B. R. (2020). Genetic diversity of lactic acid bacteria isolated from Sumbawa Horse Milk, Indonesia. Biodiversitas, 21(7). https://doi.org/10.13057/biodiv/d210744.
Ma, X., Hu, X., Liu, L., Li, X., Ma, Z., Chen, J., & Wei, X. (2017). The quality changes and microflora analysis of commercial instant soya milk. Food Science and Nutrition, 5(1). https://doi.org/10.1002/fsn3.371.
Malaka, R., Hatta, W., & Baco, S. (2017). Properties and microstructure of dangke fresh cheese made with passion fruits juice as coagulant. Int. J. Agric. Innov. Res, 5(4), 602–606.
Milovanovic, B., Djekic, I., Miocinovic, J., Djordjevic, V., Lorenzo, J. M., Barba, F. J., M ¨orlein, D., & Tomasevic, I. (2020). What is the color of milk and dairy products and how is it measured? https://doi.org/10.3390/foods9111629.
Mukhlisah, A. N., Arief, I. I., & Taufik, E. (2017). Physical, microbial, and chemical qualities of dangke produced by different temperatures and papain concentrations. Media Peternakan, 40(1). https://doi.org/10.5398/medpet.2017.40.1.63.
Mulyawati, A. I., Jatmiko, Y. D., Mustafa, I., Ardyati, T., & Suharjono (2019). Diversity of lactic acid bacteria isolated from fermented mare’s milk products based on PCR-RFLP analysis. In IOP Conference Series: Earth and Environmental Science, volume 230. https://doi.org/10.1088/1755-1315/230/1/012104.
Muningsih, E., Hasan, N., & Sulistyo, G. B. (2020). Penerapan Metode Principle Component Analysis (PCA) untuk Clustering Data Kunjungan Wisatawan Mancanegara ke Indonesia. Bianglala Informatika, 8(1). https://doi.org/10.31294/bi.v8i1.8470.
Nur, F., Hatta, M., Natzir, R., & Djide, M. N. (2017). Isolation of Lactic Acid Bacteria as a Potential Probiotic in Dangke, a Traditional Food from Enrekang, Indonesia. International Journal of Sciences: Basic and Applied Research (IJSBAR), 35(1).
Sasmita, S., Djabir, Y. Y., Yustisia, I., Malaka, R., Boy, L., Aminuddin, A., & Kursia, S. (2023). Potential use of fermented dangke cheese to improve glycemic control in rats fed with a high-fat glucose diet and propylthiouracil. Azerbaijan Medical Journal, 63(1), 7089–7096.
Sujaya, I., Nocianitri, K., Aryantini, N., Nursini, W., Ramona, Y., Orikasa, Y., Kenji, F., Urashima, T., & Oda, Y. (2016). Identifikasi dan Karakterisasi Bakteri Asam Laktat Isolat Susu Segar Sapi Bali (Identification and Characterization of Lactic Acid Bacteria Isolated From Bali Cattle’s Raw Milk). Jurnal Veteriner, 17(2). https://doi.org/10.19087/jveteriner.2016.17.2.155.
Sulmiyati, S., Said, N. S., Fahrodi, D. U., Malaka, R., & Maruddin, F. (2019). The physicochemical, microbiology, and sensory characteristics of kefir goat milk with different levels of kefir grain. Tropical Animal Science Journal, 42(2),
152–158.
Supadmi, S., Murdiati, A., & Rahayu, E. S. (2018). Degradasi Kadar Iodium, Indeks Warna Putih (Whiteness Index/Wi), Tingkat Kecerahan (L*) Setelah Proses Pengolahan Pada Fortifikasi Modified Cassava Flour (MOCAF). In Seminar Nasional Inovasi Produk Pangan Lokal Untuk Mendukung Ketahanan Pangan Universitas Mercu Buana
Yogyakarta (pp. 187–192).
Utama, G. L., Meliana, S., Djali, M., Yuliana, T., & Balia, R. L. (2019). Probiotic candidates yeast isolated from dangke–Indonesian traditional fermented buffalo milk. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 67(1). https://doi.org/10.11118/actaun201967010179.
Yuniati, H. & Sahara, E. (2012). Komponen Bioaktif Protein Dan Lemak Dalam Susu Kuda Liar. Buletin Penelitian Kesehatan, 40(2).
Yusuf, M., Nur Fitriani, U. A., Syahriati, Saleh, R., Tasir, & Syamsuar (2022). Dangke: Local Indigenous Cheese from Enrekang, South Sulawesi Indonesia. In IOP Conference Series: Earth and Environmental Science, volume 1097. https://doi.org/10.1088/1755-1315/1097/1/012064.
Zakariah, M. A., Malaka, R., Laga, A., & Ako, A. (2019). Isolation and identification of lactic acid bacteria from dangke a white soft traditional cheese from enrekang regency. International Journal of Recent Technology and Engineering, 8(2). https://doi.org/10.35940/ijrte.B3160.078219.
Zakariah, M. A., Malaka, R., Laga, A., Ako, A., Zakariah, M., & Mauliah, F. U. (2022). Quality and storage time of traditional dangke cheese inoculated with indigenous lactic acid bacteria isolated from Enrekang District, South Sulawesi, Indonesia. Biodiversitas, 23(6). https://doi.org/10.13057/biodiv/d230656.
Zulkarnaen, Z., Komalasari, H., Karni, I., Pravitri, K. G., Naufali, M. N., Putri, D. A., & Rahayu, E. S. (2024).
Pengaruh Waktu Inokulasi Bakteri Lactobacillus Plantarum DAD-13 sebagai Starter Pada Pembuatan Produk
Kefir Probiotik. In PROSIDING SEMINAR NASIONAL PERTANIAN, volume 3 (pp. 22–31).
Published
2025-01-28
How to Cite
Komalasari, H., Afgani, C., & Melandani, A. (2025). Karakterisasi dan Pemetaan Profil Fisikokimia Dangke Susu Kuda Liar Khas Nusa Tenggara Barat. Jurnal Teknologi Dan Mutu Pangan, 3(2), 80-87. https://doi.org/https://doi.org/10.30812/jtmp.v3i2.4776
Section
Articles
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