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Abstract : Dangke is a local cheese from Enrekang, South Sulawesi, traditionally made with buffalo milk and papaya sap. Dangke is a good source of lactic acid bacteria, which may offer health benefits. This study aimed to investigate the anti-hyperglycemic effects of dangke in rats. In addition, this study also examined the effect of fermentation time on the number of lactic acid bacteria obtained from dangke. Dangke was prepared by boiling buffalo milk and papaya sap until solidified and fermented in a jar for 1, 3, 7, and 14 days at room temperature. The number of lactic acid bacteria from dangke was determined using a Total Plate Count method. Hyperglycemia in rats was induced with propylthiouracil, a high-fat diet, and dextrose 10% in drinking water for 14 days, followed by dangke cheese (0.5 or 1.5 gram per 200 grams of rats’ body weight) treatments for another 14 days along with high-fat diet and dextrose. It was found that the lactic acid bacteria counts obtained from dangke after 1, 3, 7 and 14 days of fermentation were 0.62 x 108 CFU/mL, 0.912 x 108 CFU/mL, 0.263 x 108 CFU/mL, 0.14 x 108 CFU/mL, respectively. The administration of dangke at the dose of 1.5 grams showed the highest percentage of blood glucose reduction among the treatment groups (p<0.05). In conclusion, three days of fermentation of dangke cheese produced the largest amount of lactic acid bacteria, and a 1.5 g dose of dangke cheese is required to effectively reduce blood glucose in hyperglycemic rats.