# Amino Acids Profile of Dangke Cheese Ripening by Lactobacillus delbrueskii subsp. bulgaricus Ropy Strain
> Malaka R.

URL kanonis: https://discover.unhas.ac.id/publications/pub_scopus_105037561047
Jurnal / Konferensi: International Journal of Agriculture and Biosciences
Tahun terbit: 2026
DOI: https://doi.org/10.47278/journal.ijab/2025.199
ISSN: 23056622
Kuartil SJR: Q2
Citations: 0

## Authors
- Malaka R.

## Abstract
Article HistoryDangke is a traditional cheese typical of Enrekang Regency, South Sulawesi Province, a processed food made from milk.Functional cheese is currently being developed to support its benefits for human health, including probiotic cheese from lactic acid bacteria.This study aimed to determine and compare the amino acid profile of probiotic cheese from developing dangke using starter culture Lactobacillus delbrueckii spp.bulgaricus and coating by various types of biodegradable film.The results of this study indicate that the highest amino acid profile in all cheese groups is glutamic acid, with an average of 43.60mg/kg.Coating use has a significant influence on the amino acid profile of ripened cheese.In addition, the cheese group with the highest amino acid component is in the 2% Konjac cheese group, which is coated with Konjac.

## Keywords
- Food science
- Ripening
- Strain (injury)
- Chemistry
- Lactobacillus
- Lactobacillus delbrueckii subsp. bulgaricus
- Amino acid
- Fermentation
- Bacteria
- Biochemistry
- Lactic acid
- Lactobacillaceae
- Cheese ripening
- Fermentation in food processing
- Lactobacillus helveticus
- Biology
- Gram-positive bacteria
- Proteolysis
- Microbiology

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Sumber: Discover Unhas — RIMS Universitas Hasanuddin.
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