Transforming Dangke into Cookies: A Sensory Evaluation of Traditional Dairy in Modern Bakery Application

Muh. Imam Maulana, St. Hadijah, Riska Veronika, Anggun Sari Sasmita

Abstract


This study investigates the transformation of dangke, a traditional Indonesian dairy product from Enrekang, into an innovative cookie formulation. Focusing on sensory characteristics and consumer acceptance, the research explores three processing methods of dangke: blending, grilling, and pressing. Each method was incorporated into a standardized cookie recipe and evaluated by 25 untrained panelists using a 7-point hedonic scale across four attributes: taste, flavor, color, and texture. Results indicate that cookies made with grilled and pressed dangke received significantly higher sensory scores than those using blended dangke. Grilling enhanced both savory and sweet notes, contributing to a more distinctive flavor profile, while pressing improved texture and visual appeal by reducing moisture content. In contrast, blended dangke resulted in lower sensory acceptance, likely due to excessive moisture affecting overall quality. These findings underscore the importance of traditional ingredient processing in product development and demonstrate the potential of dangke as a culturally rooted yet adaptable component for modern food innovation. The study offers valuable insights for preserving local food heritage while expanding its applications in contemporary bakery products

Keywords


Dangke; Cookies; Enrekang

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References


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DOI: https://doi.org/10.17509/gastur.v13i1.88879

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