Comparison of Physicochemical, Microbiological, and Organoleptic Characteristics of Dali, Dangke, and Fresh Cheese from Goat Milk

Amalina Nur Wahyuningtyas, Epi Taufik, Mochammad Sriduresta Soenarno, Ahmat Endang Two Sulfiar, Bayu Andri Atmoko, Tristianto Nugroho
 DOI  https://doi.org/10.14334/jitv.v28i4.3254

Abstract

Indonesian people utilize goat milk to be traditionally processed into food products.  Goat milk processing into dairy products is expected to be an alternative way to increase the value of goat milk consumption without reducing the benefit.  The traditional dairy products from goat milk are Dali from North Sumatra and Dangke from South Sulawesi.  This study aimed to examine the physiochemical, microbiological, and organoleptic characteristics of dali with Agave angustifolia leaf extract coagulant (alo-alo leaf), dangke with papaya latex coagulant, and fresh cheese with rennet coagulant.  The experimental design used a randomized block design with three different levels of coagulant treatment, namely Rennet, papaya latex, and Agave angustifolia leaves as casein coagulating enzymes for dali, dangke, and fresh cheese.  The variance and non-parametric data test used the Kruskal-Wallis test, followed by Tukey's multiple comparison test.  The results showed that the values of aw, pH, and fat between dali, dangke, and fresh cheese were not different.  Meanwhile, there is a significant difference (P<0.05) for yield value, dry matter, ash, protein, and carbohydrate.  The results showed that the total plate count, yeast, and mold count of fresh cheese, dali, and dangke were not significantly different.  The results of the hedonic test showed that fresh cheese differs significantly from others (P<0.05).  Fresh cheese had a better organoleptic value than dangke and dali.

Keywords

Dali; Dangke; Fresh Cheese; Goat Milk

Full Text:

PDF

References

AOAC. 2005. Official methods of analysis of tAOAC International. 18th Ed. Horwitz W, Latimer Jr GW, Editor. Washington (USA): AOAC International.

Aprea E. 2020. Volatile Compounds and smell chemicals (Odor and aroma) of Food. Molecules. 25:1–4. DOI:10.3390/molecules25173811.

Arini N, Sudarwanto MB, 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. Int J Dairy Sci. 11:20–27. DOI:10.3923/ijds.2016.20.27.

Baych A. 2021. China notifies cheese standard. Washington DC (USA) United States Department of Agriculture.

BSN. 2011. SNI 3141.1:2011 Susu segar-Bagian 1: Sapi. Jakarta (Indones): Badan Standardisasi Nasional.

Damayanthi E, Yuliati LN, Suprapti VY, Sari F. 2008. Aspek sanitasi dan higiene di kantin asrama tingkat persiapan bersama (TPB) Institut Pertanian Bogor. J Gizi dan Pangan. 3:22. DOI:10.25182/jgp.2008.3.1.22-29.

Dewa FAT, Sirajuddin S, Hendrayati. 2018. Pengaruh konsentrasi getah pepaya terhadap kualitas dangke dan daya terima masyarakat. J Teknol Pangan. 1:0–14.

Fernandes R. 2009. Microbiology handbook: Dairy products. Cambridge (UK): Leatherhead Food International Ltd.

Irmayanti. 2016. Nilai rendemen dan karakteristik organoleptik dangke berbahan dasar susu segar dan susu bubuk komersial (Thesis). Makassar (indones): Hasanuddin University.

Jamilatun M. 2009. Optimalisasi fermentasi pembentukan curd dan analisis kualitas keju mentah yang terbentuk (Thesis). Surakarta (Indones): Sebelas Maret University.

Juniawati, Usmiati S, Damayanthi E. 2015. Karakteristik Fisik Kimia Keju Rendah lemak dari berbagai Bahan Baku Susu Modifikasi. J Penelit Pascapanen Pertan. 12:28–36.

Kenya Bureau of Standard. 2015. Kenya Standard Pasteurized goat milk — Specification. Nairobi (KEN): Kenya Bureau of Standard.

Kongo JM, Malcata FX. 2015. Cheese: types of cheeses - soft. 1st Ed.: Elsevier Ltd. DOI:10.1016/B978-0-12-384947-2.00132-X.

Van Leeuwen SS, Te Poele EM, Chatziioannou AC, Benjamins E, Haandrikman A, Dijkhuizen L. 2020. Goat milk oligosaccharides: their diversity, quantity, and functional properties in comparison to human milk oligosaccharides. J Agric Food Chem. 68:13469–13485. DOI:10.1021/acs.jafc.0c03766.

Maturin L, Peeler JT. 2001. BAM Chapter 3: Aerobic plate count FDA. Maryland (USA): Food and Drug Administration.

Medina M, Nuñez M. 2017. Cheeses From Ewe and Goat Milk. Fourth Edi. Elsevier Ltd. DOI:10.1016/B978-0-12-417012-4.00041-7.

Mukhlisah AN, Arief II, Taufik E. 2017. Physical, microbial, and chemical qualities of dangke produced by different temperatures and papain concentrations. Media Peternak. 40:63–70. DOI:10.5398/medpet.2017.40.1.63.

Musra NI, Yasni S, Syamsir E. 2021. Karakterisasi keju dangke menggunakan enzim papain komersial dan perubahan fisik selama penyimpanan. J Teknol Indust Pangan. 32:27–35. DOI:10.6066/jtip.2021.32.1.27.

Nasution Z, Marya DT. 2021. Uji organoleptik terhadap keju lunak dari susu kambing Peranakan Etawah (PE) Saanen dan persilangannya (PESA). J Green Swarnadwipa. 10:337–341.

Nayik GA, Jagdale YD, Gaikwad SA, Devkatte AN, Dar AH, Dezmirean DS, Bobis O, Ranjha MMAN, Ansari MJ, Hemeg HA, Alotaibi SS. 2021. Recent insights into processing approaches and potential health benefits of goat milk and its products: A review. Front Nutr. 8:1–16. DOI:10.3389/fnut.2021.789117.

Pardede BE, Adhitiyawarman, Arreneuz S. 2013. Pemanfaatan enzim papain dari getah buah pepaya (Carica papaya L) dalam pembuatan keju cottage Lactobacillus bulgaricus. JKK. 2:163–168.

Permainy A, Wasito S, Widayaka K. 2013. Effect of Differences Rennet of protein and fat content in soft cheese of dairy milk. J Ilm Peternak. 1:208–213.

Pratiwi MB, Sinaga H, Julianti E. 2019. The influence of coagulants and cooking period on the quality of dali ni horbo. IOP Conf Ser Earth Environ Sci. 260:012098. DOI:10.1088/1755-1315/260/1/012098.

Prosser CG. 2021. Compositional and functional characteristics of goat milk and relevance as a base for infant formula. J Food Sci. 86:257–265. DOI:10.1111/1750-3841.15574.

Setyaningsih D, Apriyantono A, Sari MP. 2010. Analisis Sensori untuk industri pangan dan agro. Bogor (Indones): IPB Press.

Silanikove N, Leitner G, Merin U, Prosser CG. 2010. Recent advances in exploiting goat's milk: Quality, safety and production aspects. Small Rumin Res. 89:110–124. DOI:10.1016/j.smallrumres.2009.12.033.

Sirait CH. 1991. Penggunaan susu sapi Fries Holland Untuk pembuatan dali suatu produk susu olahan tradisional Sumatera Utara. Bogor (Indones): IPB University.

Surono IS. 2015. Traditional Indonesian dairy foods. Asia Pac J Clin Nutr. 24:S26–S30. DOI:10.6133/apjcn. 2015.24.s1.05.

Susilawati E, Wahyuningsih S. 2020. Statistics of Food Consumption 2020. Jakarta (Indones): Pusdatin Kementan RI.

Thai Agricultural Standard. 2008. Raw goat milk. Bangkok (THA): National Bureau of Agricultural Commodity and Food Standards.

Torkar KG, Vengušt A. 2008. The presence of yeasts, molds, and aflatoxin M1 in raw milk and cheese in Slovenia. Food Control. 19:570–577. DOI:10.1016/j.foodcont. 2007.06.008.

Turkmen N. 2017. The Nutritional Value and Health Benefits of Goat Milk Components. Elsevier Inc. DOI:10.1016/B978-0-12-809762-5.00035-8.

USDA. 2009. Appendix O of the Department of Defense food safety and quality assurance action level: dairy (other than cheese and milk products: solid and semi-solid dairy products). Washington DC (USA): United States Department of Agriculture.

Velázquez-Ordoñez V, Valladares-Carranza B, Tenorio-Borroto E, Talavera-Rojas M, Antonio Varela-Guerrero J, Acosta-Dibarrat J, Puigvert F, Grille L, González Revello Ã, Pareja L. 2019. Microbial contamination in milk quality and health risk of the consumers of raw milk and dairy products. In: Mózsik G, Figler M, Editors. Nutr Heal Dis - Our Challenges Now Forthcom Time. Rijeka (CRO): IntechOpen; p. 1–25. DOI:10.5772/intech open.86182.

Verloove F, Thiede J, Rodríguez ÃM, Salas-Pascual M, Reyes-Betancort JA, Ojeda-Land E, Smith GF. 2019. A synopsis of feral agave and furcraea (agavaceae, asparagaceae s. lat.) in the Canary Islands (Spain). Plant Ecol Evol. 152:470–498. DOI:10.5091/plecevo. 2019.1634.

Walstra P, Wouters JTM, Geurts TJ. 2006. Dairy Science and Technology, 2nd Edition. Abingdon (UK): Taylor & Francis.

Wulandari BRD. 2003. Kombinasi penggunaan getah biduri (Calototropisgigantea) dan bakteri asam laktat pada pembuatan keju lunak (Thesis). Bogor (Indones): IPB University.

Zakariah MA, Malaka R, Laga A, Ako A, Zakariah M, Mauliah FU. 2022. Quality and storage time of traditional dangke cheese inoculated with indigenous lactic acid bacteria isolated from Enrekang District, South Sulawesi, Indonesia. Biodiversitas. 23:3270–3276. DOI:10.13057 /biodiv/d230656.

Refbacks

  • There are currently no refbacks.

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.



Bookmark and Share