Research Article
Feasibility Study of Cheddar Cheese Factory from Goat Milk in Indonesia
@INPROCEEDINGS{10.4108/eai.23-11-2022.2341589, author={Eduardus Nursanto and Reforny K. Gunawan and Juan R. Laksono and Radita D. Putera}, title={Feasibility Study of Cheddar Cheese Factory from Goat Milk in Indonesia}, proceedings={Proceedings of the International Conference on Sustainable Engineering, Infrastructure and Development, ICO-SEID 2022, 23-24 November 2022, Jakarta, Indonesia}, publisher={EAI}, proceedings_a={ICO-SEID}, year={2023}, month={12}, keywords={cheddar cheese factory goat milk fermentation feasibility study techno-economy analysis}, doi={10.4108/eai.23-11-2022.2341589} }- Eduardus Nursanto
Reforny K. Gunawan
Juan R. Laksono
Radita D. Putera
Year: 2023
Feasibility Study of Cheddar Cheese Factory from Goat Milk in Indonesia
ICO-SEID
EAI
DOI: 10.4108/eai.23-11-2022.2341589
Abstract
Cheddar cheese is the popular cheese that commonly used in Indonesia. Recently, cheddar cheese is fermentation product of cow milk. However, for some people especially with lactose intolerant, are not possible to consume cheddar cheese. One of the solution is to produce cheddar cheese from goat milk. It is well known that goat milk is more capable to digest in human body, since it has smaller protein size compared to cow milk. To support the development of cheese factory from goat milk, techno-economy study is needed. In this research, we did technoeconomy feasibility study for cheddar cheese factory from goat milk. From our analysis, the Return on Investment (ROI) value is around 13.25%; the Pay out Time (POT) for 4.3 year and Break Even Point (BEP) around 22.53%. From techno-economy analysis results, it proving the feasibility for constructing cheddar cheese factory from goat milk
