Karakteristik tekstur dan sensori roti sourdough dengan penambahan Dangke (keju Enrekang)

Authors

  • Monika Rahardjo Program Studi Teknologi Pangan, Fakultas Ilmu Kesehatan, Universitas Kristen Satya Wacana
  • Monang Sihombing Program Studi Teknologi Pangan, Fakultas Ilmu Kesehatan, Universitas Kristen Satya Wacana
  • Marta Amelyia Sipayung Program Studi Teknologi Pangan, Fakultas Ilmu Kesehatan, Universitas Kristen Satya Wacana
  • Bintang Carouline Program Studi Teknologi Pangan, Fakultas Ilmu Kesehatan, Universitas Kristen Satya Wacana

DOI:

https://doi.org/10.35891/vybbh586

Keywords:

Dangke (Enrekang cheese), functional bakery product, sensory evaluation, sourdough bread, texture profile analysis

Abstract

Sourdough bread is increasingly recognized not only for its nutritional benefits but also for its potential to incorporate local ingredients that improve sensory and functional qualities. Dangke (Enrekang cheese), a traditional Indonesian dairy product, contains protein and lipid components that may influence the texture and flavor profile of sourdough bread. This study aimed to evaluate the effect of Dangke incorporation on the physical and sensory characteristics of sourdough bread, with a focus on identifying the optimal concentration that enhances bread quality. Texture analysis was performed using a texture analyzer to measure hardness, cohesiveness, springiness, gumminess, chewiness, fracture force, adhesiveness, adhesive force, and stiffness and sensory analysis was conducted to assess visual, taste, aroma, texture, and overall acceptance. Statistical analysis was conducted using ANOVA and Duncan’s test. Significant differences were observed in hardness, fracture force, and stiffness, while other parameters showed no statistical differences. Moderate incorporation of Dangke (10–20%) reduced hardness and stiffness, producing softer crumb structures. However, at higher concentrations (30%), hardness and stiffness increased, likely due to competition for water absorption and disruption of gluten networks. Sensory results showed improved flavor, aroma, and overall acceptance with increasing Dangke levels, with the highest scores obtained at 20–30%. Incorporating Dangke at optimal levels (20–30%) significantly improves the sensory quality of sourdough bread while maintaining desirable texture. These findings highlight the potential of Dangke as a functional ingredient for product diversification and nutritional enrichment in sourdough-based bakery products.

References

Alkay, Z., Alkay, R., Dertli, E., Kökten, K., & Durak, M. Z. (2023). Rheological, textural and physicochemical properties of buckwheat sourdough bread prepared with different lactic acid bacteria strains. Journal of Microbiology, Biotechnology and Food Sciences, e5643. https://doi.org/10.55251/jmbfs.5643

Amann, L. S., Frank, O., Dawid, C., & Hofmann, T. F. (2022). The sensory-directed elucidation of the key tastants and odorants in sourdough bread crumb. Foods, 11(15), 2325. https://doi.org/10.3390/foods11152325

Bieniek, A., & Buksa, K. (2024). The influence of arabinoxylans on the properties of wheat bread baked using the postponed baking method. Molecules, 29(4), 904. https://doi.org/10.3390/molecules29040904

Bing, D.-J., Kim, W.-T., & Chun, S.-S. (2014). Development of white bread using fermented wild grape sourdough. Journal of the Korean Society of Food Science and Nutrition, 43(12), 1896–1905. https://doi.org/10.3746/jkfn.2014.43.12.1896

Carbas, B., Vaz-Patto, M. C., Bronze, M. R., Bento-da-Silva, A., Trigo, M. J., & Brites, C. (2016). Maize flour parameters that are related to the consumer perceived quality of “broa” specialty bread. Food Science and Technology, 36(2), 259–267. https://doi.org/10.1590/1678-457X.6674

Divya, N., & Rao, K. J. (2010). Studies of utilization of Indian cottage cheese whey in wheat bread manufacture: Utilization of whey in bread manufacture. Journal of Food Processing and Preservation, 34(6), 975–992. https://doi.org/10.1111/j.1745-4549.2009.00432.x

Farahmand, E., Razavi, S. H., & Mohtasebi, S. S. (2021). Investigating effective variables to produce desirable aroma in sourdough using e-nose and sensory panel. Journal of Food Processing and Preservation, 45(2), e15157. https://doi.org/10.1111/jfpp.15157

Graça, C., Mota, J., Lima, A., Boavida Ferreira, R., Raymundo, A., & Sousa, I. (2020). Glycemic response and bioactive properties of gluten-free bread with yoghurt or curd-cheese addition. Foods, 9(10), 1410. https://doi.org/10.3390/foods9101410

Graça, C., Raymundo, A., & Sousa, I. (2019). Wheat bread with dairy products—Technology, nutritional, and sensory properties. Applied Sciences, 9(19), 4101. https://doi.org/10.3390/app9194101

Guan, Y., Yang, X., Pan, C., Kong, J., Wu, R., Liu, X., Wang, Y., Chen, M., Li, M., Wang, Q., He, G., Yang, G., Chang, J., Li, Y., & Wang, Y. (2023). Comprehensive analyses of breads supplemented with tannic acids. Foods, 12(20), 3756. https://doi.org/10.3390/foods12203756

Guiné, R. P. F. (2022). Textural properties of bakery products: A review of instrumental and sensory evaluation studies. Applied Sciences, 12(17), 8628. https://doi.org/10.3390/app12178628

Hajrawati, H., Arief, I. I., Sukma, A., Wulandari, Z., Darmawati, M. P., & Ardat, M. A. (2024). Functional properties, amino acid content, fatty acid, and flavor of buffalo milk dangke with the addition of Lactobacillus plantarum IIA-1A5 as probiotic. In Review. https://doi.org/10.21203/rs.3.rs-4887219/v1

Hayta, M., & Hendek Ertop, M. (2018). Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life. Journal of Food Science and Technology, 55(1), 1–9. https://doi.org/10.1007/s13197-017-2823-1

Heenan, S. P., Dufour, J.-P., Hamid, N., Harvey, W., & Delahunty, C. M. (2008). The sensory quality of fresh bread: Descriptive attributes and consumer perceptions. Food Research International, 41(10), 989–997. https://doi.org/10.1016/j.foodres.2008.08.002

Hernández-Parada, N., González-Ríos, O., Suárez-Quiroz, M. L., Hernández-Estrada, Z. J., Figueroa-Hernández, C. Y., Figueroa-Cárdenas, J. D. D., Rayas-Duarte, P., & Figueroa-Espinoza, M. C. (2022). Exploiting the native microorganisms from different food matrices to formulate starter cultures for sourdough bread production. Microorganisms, 11(1), 109. https://doi.org/10.3390/microorganisms11010109

Katsi, P., Kosma, I. S., Michailidou, S., Argiriou, A., Badeka, A. V., & Kontominas, M. G. (2021). Characterization of artisanal spontaneous sourdough wheat bread from central Greece: Evaluation of physico-chemical, microbiological, and sensory properties in relation to conventional yeast-leavened wheat bread. Foods, 10(3), 635. https://doi.org/10.3390/foods10030635

Konuk Takma, D., Ökay, U., & Güneş, Ü. (2024). Characteristics of freeze-dried white cheese powder and utilisation in bread formulation. International Journal of Food Science and Technology, 59(7), 4958–4969. https://doi.org/10.1111/ijfs.17229

Kulthe, A. A., Pawar, V. D., Kotecha, P. M., Chavan, U. D., & Bansode, V. V. (2014). Development of high protein and low calorie cookies. Journal of Food Science and Technology, 51(1), 153–157. https://doi.org/10.1007/s13197-011-0465-2

Maskey, B., & Shrestha, N. K. (2020). Optimization of crude papaya (Carica papaya) protease in soft-unripened cheese preparation. Journal of Food Science and Technology Nepal, 12(12), 1–8. https://doi.org/10.3126/jfstn.v12i12.30139

McKenney, E. A., Nichols, L. M., Alvarado, S., Hardy, S., Kemp, K., Polmanteer, R., Shoemaker, A., & Dunn, R. R. (2023). Sourdough starters exhibit similar succession patterns but develop flour-specific climax communities. PeerJ, 11, e16163. https://doi.org/10.7717/peerj.16163

Meilgaard, M. C., Carr, B. T., & Carr, B. T. (2006). Sensory evaluation techniques (4th ed.). CRC Press. https://doi.org/10.1201/b16452

Mohd Roby, B. H., Muhialdin, B. J., Abadl, M. M. T., Mat Nor, N. A., Marzlan, A. A., Lim, S. A. H., Mustapha, N. A., & Meor Hussin, A. S. (2020). Physical properties, storage stability, and consumer acceptability for sourdough bread produced using encapsulated kombucha sourdough starter culture. Journal of Food Science, 85(8), 2286–2295. https://doi.org/10.1111/1750-3841.15302

Molfetta, M., Celano, G., & Minervini, F. (2021). Functional, nutritional, and sensory quality of mixed flours-based breads as compared to durum wheat semolina-based breads. Foods, 10(7), 1613. https://doi.org/10.3390/foods10071613

Nouska, C., Hatzikamari, M., Matsakidou, A., Biliaderis, C. G., & Lazaridou, A. (2023). Enhancement of textural and sensory characteristics of wheat bread using a chickpea sourdough fermented with a selected autochthonous microorganism. Foods, 12(16), 3112. https://doi.org/10.3390/foods12163112

Novotni, D., Čukelj, N., Smerdel, B., Bituh, M., Dujmić, F., & Ćurić, D. (2012). Glycemic index and firming kinetics of partially baked frozen gluten-free bread with sourdough. Journal of Cereal Science, 55(2), 120–125. https://doi.org/10.1016/j.jcs.2011.10.008

Permata, D. A., Sari, R. M., & Anggraini, T. (2023). Produksi dangke dengan koagulan papain kasar dan sari kunyit sebagai pewarna alami. Jurnal Teknologi Pertanian Andalas, 26(2), 254–261. https://doi.org/10.25077/jtpa.26.2.254-261.2022

Pontonio, E., Arora, K., Dingeo, C., Carafa, I., Celano, G., Scarpino, V., Genot, B., Gobbetti, M., & Di Cagno, R. (2021). Commercial organic versus conventional whole rye and wheat flours for making sourdough bread: Safety, nutritional, and sensory implications. Frontiers in Microbiology, 12, 674413. https://doi.org/10.3389/fmicb.2021.674413

Prieto-Vázquez Del Mercado, P., Mojica, L., & Morales-Hernández, N. (2022). Protein ingredients in bread: Technological, textural and health implications. Foods, 11(16), 2399. https://doi.org/10.3390/foods11162399

Rizzello, C. G., Portincasa, P., Montemurro, M., Di Palo, D. M., Lorusso, M. P., De Angelis, M., Bonfrate, L., Genot, B., & Gobbetti, M. (2019). Sourdough fermented breads are more digestible than those started with baker’s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses. Nutrients, 11(12), 2954. https://doi.org/10.3390/nu11122954

Rodriguez-Sandoval, E., Cortes-Rodriguez, M., & Manjarres-Pinzon, K. (2015). Effect of hydrocolloids on the pasting profiles of tapioca starch mixtures and the baking properties of gluten-free cheese bread: Hydrocolloids on gluten-free cheese bread. Journal of Food Processing and Preservation, 39(6), 1672–1681. https://doi.org/10.1111/jfpp.12398

Setiarto, R. H. B., Nur, N., Romulo, A., & Herlina, V. T. (2025). Dangke: Unveiling Indonesian traditional fermented cheese from Enrekang, South Sulawesi. Journal of Ethnic Foods, 12(1), 16. https://doi.org/10.1186/s42779-025-00279-1

Škrobot, D., Dapčević-Hadnađev, T., Tomić, J., Maravić, N., Popović, N., Jovanov, P., & Hadnađev, M. (2022). Techno-functional performance of emmer, spelt and khorasan in spontaneously fermented sourdough bread. Foods, 11(23), 3927. https://doi.org/10.3390/foods11233927

Srivastava, S., Vaddadi, S., & Sadistap, S. (2015). Quality assessment of commercial bread samples based on breadcrumb features and freshness analysis using an ultrasonic machine vision (UVS) system. Journal of Food Measurement and Characterization, 9(4), 525–540. https://doi.org/10.1007/s11694-015-9261-4

Terrazas-Avila, P., Palma-Rodríguez, H. M., Navarro-Cortez, R. O., Hernández-Uribe, J. P., Piloni-Martini, J., & Vargas-Torres, A. (2024). The effects of fermentation time on sourdough bread: An analysis of texture profile, starch digestion rate, and protein hydrolysis rate. Journal of Texture Studies, 55(2), e12831. https://doi.org/10.1111/jtxs.12831

Urbanaviciute, S., Vandyte, E., Rozaityte, E., Mikoliunas, L., Verpecinskas, P., Venckute, R., Starkute, V., Klupsaite, D., Mockus, E., Mozuriene, E., Cernauskas, D., Kamarauskiene, E., & Bartkiene, E. (2025). Effect of spontaneous rye, wheat, and mixed rye–wheat sourdoughs on quality, aroma, and acrylamide content of homemade and small bakeries bread. Journal of Food Science, 90(6), e70315. https://doi.org/10.1111/1750-3841.70315

Yusuf, M., Nur Fitriani, U., Syahriati, S., Saleh, R., Tasir, T., & Syamsuar, S. (2022). Dangke: Local indigenous cheese from Enrekang, South Sulawesi, Indonesia. IOP Conference Series: Earth and Environmental Science, 1097(1), 012064. https://doi.org/10.1088/1755-1315/1097/1/012064

Zhao, C. J., Kinner, M., Wismer, W., & Gänzle, M. G. (2015). Effect of glutamate accumulation during sourdough fermentation with Lactobacillus reuteri on the taste of bread and sodium-reduced bread. Cereal Chemistry, 92(2), 224–230. https://doi.org/10.1094/CCHEM-07-14-0149-R

Downloads

Published

2026-03-31

Issue

Vol. 17 No. 1 (2026)

Section

Article

License

Copyright (c) 2026 Monika Rahardjo, Monang Sihombing, Marta Amelyia Sipayung, Bintang Carouline

Creative Commons License

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

Authors send the manuscript with the understanding that if accepted for publication, the copyright of the article belongs to the authors and retains publishing rights without restriction. More...