Comparison of Phytochemical Analysis of Turmeric Before Fermentation and After Fermentation and Recovery of Lactic Acid Bacteria as Phytogenic Feed Additives (PFA) Kasri1b) Lilik Eka Radiati1), Osfar Sofjan 1a)
1Faculty of Animal Science, Brawijaya University
Abstract
This study aimed to compare the phytochemical content of turmeric before and after fermentation, as well as the recovery of lactic acid bacteria (LAB) as a phytogenic feed additive (PFA). The method used in this study was to conduct a literature search through PubMed, ScienceDirect, and Google Scholar databases using the keywords : turmeric fermentation, phytochemicals, lactic acid bacteria, and phytogenic feed additives. The results of the literature review showed that turmeric fermentation can increase the content of phenolic compounds, flavonoids, and tannins. In addition, fermentation also increases the antioxidant activity of turmeric. After fermentation, turmeric also contains higher amino acid and fatty acid compounds than before fermentation. The turmeric fermentation process can be carried out using probiotic microbial starters, such as lactic acid bacteria from the genus Lactobacillus and Enterococcus. LAB recovery from fermented turmeric can be done by several methods, such as serial dilution, salt dilution, and filtration. The recovered LAB can be used as PFA in animal feed, as it can improve animal health through improved nutritional quality and increased immunity. In conclusion, this literature review shows that turmeric fermentation can increase phytochemical content and antioxidant activity, and recovered LAB can be used as PFA to improve animal feed quality and animal health. Further research is needed to evaluate the effectiveness and safety of using fermented turmeric and recovered LAB as PFA in animal feed.
