Evaluation of using edible coating and ripening on Dangke, a traditional cheese of Indonesia
Journal Title: Food Research - Year 2017, Vol 1, Issue 2
Abstract
Dangke is a traditional soft cheese from Enrekang, South Sulawesi Indonesia which is produced through heat denaturation at 85°C and enzymatic coagulation using papaya latex. The quality, microstructure and storage life of the cheese are affected by several factors such as denaturation temperature, enzyme concentration, moulding pressure, coating, and ripening. The objective of this study was to evaluated of using edible coating and ripening on Dangke cheese. The experiment was conducting using factorial design with five replications. The experimental variables were the type of edible coating used (agar, CMC and bee wax) and the length of ripening (10, 20 and 30 days). Parameter was measured hardness, microstructure, and sensory evaluation. The overall result indicated that the use of edible coating can extend the shelf life, increase hardness, and more compact microstructure. Sensory evaluation also indicated that the cheese coated with film forming edible materials had had white color, more milk like smell (smelly milk), and smoother texture.
Authors and Affiliations
R. Malaka, W. Hatta, S. Baco
Keywords
Related Articles
- EP ID EP289824
- DOI 10.26656/fr.2017.2.006
- Views 279
- Downloads 0
Effect of sunlight on the physicochemical properties of refined bleached and deodorized palm olein
In this study, the effect of sunlight on the quality of palm olein was assessed. Palm olein samples were subjected to sunlight (34-40°C) and ambient storage (~24°C) for 90 days. Oil samples were collected at 30 days inte...
Quality of “urda” obtained after production of montenegrin semi-hard cheese
"Urda" cheese is one of the dairy products with a long tradition of production in mountainous areas in Montenegro. It is mainly used for its own use, fresh and unsalted, but can be kept for a longer period in “kaca” (vat...
Evaluation of using edible coating and ripening on Dangke, a traditional cheese of Indonesia
Dangke is a traditional soft cheese from Enrekang, South Sulawesi Indonesia which is produced through heat denaturation at 85°C and enzymatic coagulation using papaya latex. The quality, microstructure and storage life o...
Characterization, biological activities, and authentication of red fruit (Pandanus conoideus Lam) oil
Red fruit (Pandanus conoideus Lam) oil (RFO) is one of high value edible oils having many functional advantages for health. P. conoideus is a native plant from Papua province, Republic of Indonesia and Papua New Guinea....
Acceptability and proximate composition of two Filipino delicacies, puto seko and panganan from arrowroot (Maranta arundinaceae, L.) starch
Puto seko and panganan are two Filipino rice and wheat flour-based delicacies. Modified recipes were used as treatments in making these products using 50%, 75% and 100% arrowroot starch (AS). The control used was made fr...