Utility of Moringa oleifera waste as a coagulant in goat soft cheese production

Abstract

Milk clotting enzyme (MCE) of Moringa oleifera from prepared seed cake (PSC) dissolved in acetate buffer pH 5.0 recorded the highest activity compared to other samples, as well as 20–40% saturation of ammonium sulfate precipitated MCE with 28.20% yield and 1.01 purification fold. The proteolytic activity (PA) of crude MCE from Moringa oleifera PSC was higher than those of partial purified MCE with 180.81 and 155.47 as MCA/PA ratio, respectively. PSC moringa MCE exhibited their optimal activity at pH 5.0 and 60 °C; it could be capable to coagulate different milk types. Also, goat soft cheeses coagulated with moringa MCE exhibited significantly (p ≤ 0.05) higher levels of water soluble nitrogen content and total sensorial scores than control cheese. It could be concluded that partial purified MCE from Moringa oleifera PSC may prove to be a good candidate in goat cheese production without any appeared defects during their storage period.

Effect of pH on Clotting Properties from Moringa Oleifera Seeds with Focused Microwave-Assisted Soxhlet Extraction Method as Milk Coagulant

“…CA values in all treatments were lower than the results of the study by [22] showed that the CA value of the M. oleifera extract with the participation of 20-40% ammonium sulfate was 2.47 U/ml. This difference in results could be due to the different concentrations of ammonium sulfate used, the type of substrate used in our study, the CA test was carried out using sodium caseinate, while in the study of [22] the substrate used is azocasein. Figure 2 shows the optimum pH for the enzyme incubation of M. oleifera extract to hydrolyze casein at pH 6-7.…”

Purification and Characterization of Rennin Like Protease from Enterococcus faecium 1.15 Isolated from Indonesia Fermented Bakasam

“…Table 1 shows that in the first stage of precipitating ammonium sulfate purification, MCA activity increased from RLP E. faecium 1.15 to 0.83 (23.51 U/mL), with a yield of 3.68 percent. When compared to Moringa oleifera purified by 1.01 folds using precipitation ammonium sulfate (40%) with milk clotting activity of 384 SU/ml [5]. Furthermore, the purification using Sephadex G-50 can increase the purity to 6.71 with a yield of 1.31%.…”

“…Comparison of MCA and PA values is used as a reference to compare potential enzyme activity as an alternative to renin [8]. The purified enzymes from Moringa oleifera ratio MCA/PA of 155,47 [5]. The results of other studies reported that purified enzymes from Dregea sinensis had an MCA/PA ratio of 27.31 [19].…”

Coagulation power comparison between fresh and powdered biduri (Calotropis gigantea) leaf extract in making suspesi soft cheese

“…According to Adetunji and Babalobi (2011), the use of plants extracts as coagulants in the production of soft cheese has been known for a long time. Previous research used coagulant ingredients derived from plants such as spinach leaf extract (El-Sayed, 2020), Moringa oleifera (Abdeen et al, 2021), Cynara L. (Roseiro et al, 2003), papaya latex (Malaka et al, 2017;Sulmiyati and Said, 2019), cassava powder (Dhuol and Hamid, 2013), sunflower seeds (Nasr et al, 2016), Calotropis procera latex (Akinloye and Adewumi, 2014;Ojedapo et al, 2014), and Calotropis gigantea latex (Margoutomo et al, 2019;Bulkaini et al, 2020;Witono et al, 2003). The present work's novelty lies in the sense that it focused on using biduri leaf extract obtained from the biduri plant (Calotropis gigantea).…”