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

Dangke is a traditional dairy product from Enrekang Regency, South Sulawesi, Indonesia. It is made from buffalo milk and papaya sap and performs like fresh cheese. This study aimed to determine the metabolomic, physicochemical, and microbiological profiles of dangke and to assess its potential as a functional food. Physicochemical and microbiological quality test data were analyzed using analysis of variance (ANOVA) and Duncan's test. The output data from the GC-MS instrument were processed through a data preprocessing stage with unit variance (UV) scaling for the multivariate analysis. Dangke samples were collected from different local Micro, Small, and Medium Enterprises (MSMEs). Dangke was collected from three villages (P1: Rogo Village, P2: Rogo2 Village, and P3: Sumbang Village) in Enrekang, South Sulawesi. P2 (Rogo2 Village) showed the best criteria, with higher levels of total fatty acids, antioxidant activity, protein content, and ash content, with microbiological quality (E. coli, S. aureus, Salmonella, and Total Plate Count (TPC)) complying with the Indonesian National Standard (SNI). Furthermore, the metabolomic profile revealed that Dangke contained the highest concentrations of volatile compounds, including Octadecanoic Acid, Hexadecanoic acid, and mannonic acid, which affected its sensory characteristics. Their presence is also a key factor in the aroma and taste of Dangke cheese.