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

P T Pandiangan P T Pandiangan,T H Wahyuni T H Wahyuni,Hamdan Hamdan

doi:10.32734/jpi.v7i1.2088

P T Pandiangan P T Pandiangan, T H Wahyuni T H Wahyuni + Show 1 more

Open Access

https://doi.org/10.32734/jpi.v7i1.2088

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Abstract

Curd is a traditional fermented buffalo milk from West Sumatra.Fermentation in curd making occurs spontaneously, meaning thatfermentation occurs naturally without the addition of a starter. This studyaims to determine the nutritional content of cow milk curd with the additionof avocado extract (Persea americana, Mill) various levels using Gombongbamboo (Gigantochloa verticilata).This research was conducted at the Analogy and Physiology Laboratory ofthe Faculty of Agriculture, University of North Sumatra in November 2018-December 2018. The design used in this study was a completelyrandomized design (CRD) with 5 treatments and 4 replications. Theparameters analyzed were Protein, Fat, and pH. The results showed thatcow 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 andpH. From the nutritional value studied, the highest protein: P1 7.57% withthe addition of avocado fruit extract (Persea americana, Mill) 6%, fataverage: P1 7.08% with the addition of avocado fruit extract (Perseaamericana, Mill) 6%, pH: P4 5.30% with the addition of avocado fruitextract (Persea americana, Mill) 24%.

Highlights

Curd is a traditional fermented milk product with raw materials for buffalo milk from West Sumatra
The results of the variance analysis showed that the protein content of curd sap with the addition of avocado extract (Persea americana, Mill) of various levels using bamboo gombong was significantly different (P
This happens because during the fermentation process, the bacteria found in gombong bamboo will overhaul the avocado (Persea americana, Mill) extract protein and lactose in cow's milk into lactic acid in an acidic atmosphere which will cause the curd protein to clot

Summary

Introduction

Curd is a traditional fermented milk product with raw materials for buffalo milk from West Sumatra. The buffalo milk produced directly put into a bamboo tube that has been left alone for one night, covered with banana leaves. The bamboo tube is stored at room temperature for 1-2 nights until curd is formed [1]. The use of buffalo milk as a raw material needs to be considered considering that buffalo milk production in the curd production area continues to decline as the buffalo population decreases. This condition automatically decreases buffalo milk production [2]

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