| Penulis/Author |
WIDITYA TRI NUGRAHA (1); Prof. Dr. Ir. Tridjoko Wisnu Murti, DEA (2) ; Prof. Ir. Yuny Erwanto, S.Pt., M.P., Ph.D., IPM (3); Prof. Dr. Ir. Nurliyani, M.S., IPM (4); Ir. Yustina Yuni Suranindyah, M.S., Ph.D., IPM (5); Muhlisin, S.Pt., M.Agri., Ph.D., IPP (6); Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc. (7) |
| Abstrak/Abstract |
Plant-derived coagulants, such as fig tree latex extract (Ficus carica L.),
offer a promising alternative in cheese production. Despite this potential, research
on the properties of goat cheese made using fig tree latex remains limited. This
study aims to optimize the goat milk cheese/goat cheese production using fig tree
latex as a coagulant, employing Response Surface Methodology (RSM) and Central
Composite Design (CCD). The variables considered include the concentration of fig
tree latex extract (0.2 – 0.5 mL/100 mL of milk) and the incubation time (60-120
minutes). The optimization goal was to minimize the moisture content (%) and
maximize the calcium content (%) of goat cheese. The optimal conditions were
found to be a concentration of fig tree latex extract 0.5 mL/100 mL of milk and an
incubation time of 120 minutes. Under these conditions, the predicted cheese
moisture content was 55.864%, and the calcium content reached 803.930 mg/100
g, with a desirability value of 0.931. These optimized conditions were
subsequently used to produce goat cheese, resulting in a physicochemical
composition with a mean pH of 6.22 ± 0.07, moisture content of 56.46 ± 0.017%,
ash content of 2.38 ± 0.039%, protein content of 17.369 ± 0.016%, and calcium
content of 796.001 ± 10.061mg/100g. This study demonstrates the effectiveness
of fig tree latex as a coagulant and underscores its potential in optimizing cheese
characteristics. |
