Nutritional quality of milk curd by adding avocado extract (Persea americana, mill) using gombong bamboo (Gigantochloa verticilata)

Abstract

Curd is a traditional fermented buffalo milk from West Sumatra.
Fermentation in curd making occurs spontaneously, meaning that
fermentation occurs naturally without the addition of a starter. This study
aims to determine the nutritional content of cow milk curd with the addition
of avocado extract (Persea americana, Mill) various levels using Gombong
bamboo (Gigantochloa verticilata).
This research was conducted at the Analogy and Physiology Laboratory of
the Faculty of Agriculture, University of North Sumatra in November 2018-
December 2018. The design used in this study was a completely
randomized design (CRD) with 5 treatments and 4 replications. The
parameters analyzed were Protein, Fat, and pH. The results showed that
cow milk curd with the addition of avocado (Persea americana, Mill)
extract various levels using Gombong bamboo (Gigantochloa verticilata)
significantly had different effects on the nutritional value of protein, fat and
pH. From the nutritional value studied, the highest protein: P1 7.57% with
the addition of avocado fruit extract (Persea americana, Mill) 6%, fat
average: P1 7.08% with the addition of avocado fruit extract (Persea
americana, Mill) 6%, pH: P4 5.30% with the addition of avocado fruit
extract (Persea americana, Mill) 24%.