摘要：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.
其他摘要：Dangke merupakan produk olahan susu sapi atau kerbau yang merupakan makanan tradisional yang berasal dari Kabupaten Enrekang, Provinsi Sulawesi Selatan. Penambahan papain pada dangke akan berperan dalam mengubah dangke menjadi padat akibat terjadinya pemisahan protein dan air. Penelitian ini bertujuan untuk mempelajari pengaruh optimasi suhu dan konsentrasi papain pada kualitas dangke, terutama pada uji fisik, kimia, mikrobiologi, dan mutu hedonik. Penelitian ini terdiri atas 2 tahap, yaitu pembuatan enzim papain dan penentuan suhu pemanasan (70, 80, dan 90 °C), dan konsentrasi papain (0.2%, 0.3%, dan 0.4%). Penelitian dilakukan dalam rancangan acak pola faktorial 3 x 3 dengan ulangan sebanyak 3 kali. Faktor pertama adalah suhu pemanasan (70, 80, and 90 °C) dan faktor kedua adalah konsentrasi papain (0.2%, 0.3%, dan 0.4%). Data kualitas kimia, fisik, dan mikrobiologi dianalisis menggunakan ANOVA dan dilanjutkan dengan uji jarak berganda Duncan. Identifikasi enzim papain dan asam amino dianalisis menggunakan metode deskriptif. Data organoleptik diuji secara nonparametrik (Kruskal-Wallis). Hasil konsentrasi protein tertinggi terdapat pada papain komersial (Merck, 360.63 mg/100 g), sedangkan papain hasil penelitian ini memiliki konsentrasi protein 323.21 mg/100g. Hasil elektroforesis menunjukkan bahwa enzim papain hasil penelitian ini memiliki bobot molekul yang sama dengan enzim papain komersial, yaitu 19.17 kDa. Kualitas dangke terbaik berdasarkan kualitas kimia, fisik, mutu hedonik, dan mikrobiologis yang masih di bawah ambang batas cemaran koliform, kapang, dan khamir diperoleh pada suhu pemanasan 80 °C dan konsentrasi papain 0.3%.
关键词：dangke;heat temperature;papain concentration;quality of dangke
