Optimization of Incubation Time and Coagulant Concentration of Ficus carica L. Latex for Fresh Goat Cheese Production

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.

This study investigates the effects of different types of coagulants, types and doses of calcium compound on goat cheese production. The coagulants used in this study were fig latex extract (Ficus carica L.) and commercial rennet, while calcium chloride (CaCl2) and calcium carbonate (CaCO3) with doses of 0,10 and 20mg/100ml of milk. The research aims to determine how these variables influence the chemical composition of goat cheese. The results revealed that the type of coagulant affected the water content, ash content, protein content and calcium content of goat cheese produced. Fig plant latex extract produced cheese with higher water, ash, and calcium content, but with lower protein content than commercial rennet. The type of calcium compound did not affect the chemical composition of the cheese. While the concentration of calcium compound only affected the calcium content of the cheese. In summary, this study showed that the type of coagulant affected the chemical composition of the cheese, the addition of calcium compound CaCl2 and CaCO3 did not affect the chemical composition of the cheese, except for the protein content. The doses of calcium compound addition generally do not affect the chemical composition of cheese, except for the calcium content.

Investments in pension funds consist of government bonds, deposits, bonds, shares, mutual funds, and other investments. Pension funds consist of the Employer Pension Fund (EPF) and the Financial Institution Pension Fund (FIPF). The problem with FIPF is that participants choose investments at the beginning of membership and changes to investment and retirement, so there is a need for research regarding investment placement in FIPF because the average percentage growth in FIPF investments and the average percentage increase in FIPF net worth throughout the 2015–2021 period are the highest. Maximum portfolio placement for each investment, namely government bonds, deposits, bonds, shares, mutual funds, and other investments, which are a combination of independent variables, is the solution for the performance of investment managers at FIPF. In addition, the response variable maximizes the return value and minimizes the standard deviation or risk value to support maximum investment results and determines the maximum portfolio placement of each investment, namely government bonds, deposits, bonds, shares, mutual funds, and other investments, which are free combinations. In the experiment, it is hoped that it can provide alternative literature for investment managers. Apart from knowing the optimal composition of investment placements in FIPF, it is used as a reference for selecting investment packages and for FIPF participants at the start of selecting an investment package and when changing investment packages. The RSM (Response Surface Methodology) method can provide maximum portfolio placement results from each investment: government bonds, bank deposits, corporate bonds, shares, mutual funds, and other investments. Apart from that, the author chose the RSM method because its function is to find out the combination of independent variables to get optimal results, either maximum or minimum, and with an experimental design using several factorial designs that dominate the middle value and points with output in the form of independent variable values and optimal responses previously unknown. The result of this writing is that the maximum return value is 597.294, with the free variable value being the maximization of the return value that supports the maximum return value, such as government bonds = 22.45, deposits = 61.14, bonds = 14.18, shares = 12.76, mutual funds = 5.92, and other investments = 0.46. Based on placement investment and the value of maximization results obtained in the RSM method, which has almost the same results as real data, it proves that the RSM method can confirm the performance behavior of investment managers in FIPF. On the other hand, with the free variable value, the maximum return value is 570.83 and a minimum standard deviation value of 112.38, which is the maximization of the return value, which supports the maximum return value, such as government bonds = 22.45, deposits = 61.14, bonds = 3.49, shares = 2.48, mutual funds = 2.91, and other investments = 0.18. Based on the order and value of the maximization results obtained in the RSM method, the results are almost the same as real data, but by minimizing the standard deviation (risk) value, the percentage of investment placement changes where the placement of bonds, shares, and mutual funds is transferred to deposits and government bonds. This proves that the influence of the minimal standard deviation of the RSM method produces confirmation that is slightly contradictory to the behavior of FIPF investment managers. By using the RSM method in optimizing pension fund investment placement by maximizing the independent variable, the return value reflects the behavior of FIPF pension fund investment managers in half the placement percentage, but in optimizing pension fund investment placement with response variables, maximizing the return value and minimizing the standard deviation (risk) value change the investment placement percentage. By minimizing standard deviation (risk), placements in bonds, shares, and mutual funds are shifted to safe or risk-free assets, namely government bonds and deposits, with the data used from 2015 to 2021 before and during the COVID-19 pandemic. 19, so this research can be used as literature during a crisis, but it is not appropriate to use it during normal conditions

Chironji fruit juice extraction using cellulase enzyme was performed at various concentrations of cellulase, incubation temperature, and time. Artificial neural network (ANN) conjugated with genetic algorithm (GA), and response surface methodology (RSM) were used for attaining the process conditions where the highest juice yield can be achieved. The recommended values of process parameters obtained using ANN-GA method were cellulase concentration of 0.093% (w/w), incubation temperature of 45.7°C, and incubation time of 116min. Using RSM method, the recommended values were cellulase concentration of 0.081% (w/w), incubation temperature of 39.6°C, and incubation time of 99min. However, the incubation time was found to be the most significant independent process parameter followed by cellulase concentration that affect the juice yield. The juice yield determined experimentally at RSM and ANN-GA recommended conditions was 69.77 ± 0.16% and 70.15 ± 0.12%, respectively. These values indicated that both RSM and ANN-GA methods have comparable accuracies. However, juice extracted using ANN-GA recommended conditions had better physicochemical properties than the juice extracted using RSM recommended conditions.

Occupational asthma represents 25% of cases of occupational lung disease and 5–10% of cases of asthma in adults.1 A 49-year-old woman developed rhinoconjunctivitis and bronchial asthma related with the production...

Stabilization of recombinant d-Lactate dehydrogenase enzyme with trehalose: Response surface methodology and molecular dynamics simulation study

The deficiency in micronutrients is a public health problem, principally in lower-middle-income countries. Vitamin A (VA) is considered a micronutrient fundamental to the maintenance and development of different tissues in the organism. Therefore, it is an essential micronutrient in the human diet. In these terms, goat milk is the leading food consumed to provide nutritional support in innumerous lower-middle-income countries. Here our work aimed to produce goat cheese studying strategies to promote the retention of VA. Our experiment design also explores the use of the salting process to evaluate the levels of VA retention. The level of VA in goat cheese was determined using LC-MS/MS analysis. Additionally, the redox status of the goat cheese in terms of lipid peroxidation and protein oxidation was determined. The texture analysis was also evaluated to verify if the redox status and salting process influence the texture profile. The results showed that the salting process during goat cheese production improves the retention of VA in goat cheese. Moreover, the salting process also is related to alterations in the status redox of the goat cheese and texture parameters. Therefore, our results show that goat cheese production can be an alternative to produced dairy derivates with recognized concentrations of VA for human nutrition.

Physicochemical and textural characteristics and volatile compounds of semihard goat cheese as affected by starter cultures

Instant rosella anti-obesity drink is a beverage product in powder form, easily soluble in water, has a short rehydration time, practical in serving. This study aims to obtain an instant rosella anti-obesity drink formulation consisting of roselle extract, mangosteen peel extract, lemon extract and EGCG. This research was optimized using the Response Surface Methodology (RSM) method with a central composite design. Analysis of the formulation includes analysis of anthocyanin levels, levels of vitamin C in each formulation treatment. Based on the results of optimization of the anthocyanin and vitamin C content of instant anti-obesity drinks using the RSM method, formula 10 was obtained containing 4.75 g roselle, 0.2 g lemon extract, 0.5 g mangosteen peel extract and 0.0625 EGCG. This formula obtained anthocyanin levels of 895.72 mg/L and vitamin C levels of 53.3 mg/L with a powder drink pH of 2.5

Coffee constitutes a plant product high in economic value. Extremely abundant throughout Indonesia, different varieties can be found in each region. Coffee leaves represent a by-product of coffee production which are disposed of without being subjected to further processing. One advantage of coffee leaf waste is that it can be made into coffee leaf tea, to prevent various diseases. The caffeine and tannin content can be optimized by temperature and brewing time. Research on coffee leaf tea remains limited, with little study of Liberica coffee leaf tea. This investigation was to determine the optimal brewing time and temperature of Robusta (Coffea canephora) and Liberica (Coffea liberica) coffee leaf tea. This research used the Response Surface Methodology (RSM) method with Central Composite Design (CCD). Data analysis using RSM method was conducted incorporating two factors. The first factor was the brewing temperature with a minimum value of 91 °C and a maximum value of 99 °C. The second factor was brewing time with minimum and maximum values of three and seven minutes respectively. Identifying the optimal treatment was based on two factors, caffeine and tannin content. Optimized processes were applied to conduct organoleptic tests on 110 untrained panelists using the Rate-All-That-Apply (RATA) method to highlight the majority attributes experienced by the panelists. The optimal brewing temperature and duration for robusta coffee leaf tea were 93.43 °C and 4.80 minutes which produced caffeine and tannin levels of 74.90 mg.100mL-1 and 293.01 µg.g-1 respectively. In contrast, in the case of Liberica coffee leaf tea, the optimal brewing conditions comprised a temperature of 91.65 °C and duration of 4.84 minutes which produced caffeine and tannin levels of 72.52 mg.100mL-1 and 415.87 µg.g-1. Results of sensory analysis showed that the majority produced five significant characteristics, namely: sweet flavor, fire flavor, sweet taste, bitter taste and astringent mouthfeel.

Performance of the coolig tower was analysed with various operating parameters and find the minimum cold water temperature. In this study, optimization of operating parameters was investigated. An experimental design was carried out based on central composite design(CCD) with response surface methodology(RSM). This paper presents optimum operating parameters and the minimum cold water temperature using RSM method. The RSM was used to evaluate the effects of operating variables and their interaction towards the attainment of their optimum conditions. Based on statistical analysis, water flow, air flow, hot water temperature and packing height were high significant on cold water temperature, with very low probability values(<0.0001). The optimum operating parameters predicted using RSM method and confirmed through experiment.

The aim of this work was to evaluate the effect of pasteurization and coagulation during goat cheese production on the infectivity of Encephalitozoon cuniculi spores for immunodeficient (SCID, CD4-/-, and CD8-/-) and immunocompetent (BALB/c and C57BL/6) mice. Goat milk and fecal samples were screened for the presence and quantity of microsporidial DNA using molecular methods. Experimentally produced cheese from E. cuniculi-enriched goat milk or goat cheese purchased from retail producers was fed with experimental mice susceptible to E. cuniculi infection. The mice were sacrificed in the presumed acute phase of infection and samples of their tissues were subject to molecular detection of specific E. cuniculi DNA. Specific DNA of E. cuniculi genotype II was detected in feces and milk of three out of 99 goats kept on 6 farms in the Czech Republic. Under experimental conditions, spores of E. cuniculi genotype II remained viable in artificially enriched fresh cheese and were able to cause infection in laboratory mice. E. cuniculi genotype I and II DNA were detected in eight of the nine goat cheeses purchased from various producers/breeders in the Czech Republic and these cheeses were able to develop infection in both immunodeficient and immunocompetent mice. The results of these experiments showed that spores of E. cuniculi genotype I and II are able to remain viable after cheese processing and thus fresh and soft cheeses should be considered a potential source of microsporidia.

A simplified numerical study on the energy performance and thermal environment of a bedroom TAC system

Characterization of major and trace minerals, fatty acid composition, and cholesterol content of Protected Designation of Origin cheeses

Development of Probiotic Cheese Manufactured from Goat Milk: Response Surface Analysis via Technological Manipulation