The Potency of Lactobacillus fermentum and Moringa oleifera Extract with different Fermentation Time to improve the Nutrient content of Fermented Rice Bran

The aim of the study was to evaluate Lactobacillus fermentum (L. fermentum) and Moringa oleifera (M. oleifera) extract for the future development synbiotic to improve the nutrient content of rice bran fermented products to support health. The treatments are divided into 7 treatments: 1:control (without probiotic and without M. oleifera extract); 2:(1% L. fermentum); 3:(1% L. fermentum + 1% M. oleifera extract); 4:(1% L. fermentum + 2% M. oleifera extract); 5:(2% L. fermentum; 6:(2% L. fermentum + 1% M. oleifera extract); 7:(2% L. fermentum + 2% M. oleifera extract), and then incubated at 37°C, 24 hours. Isolate L. fermentum (10⁸ cfu/ml) which has been incubated with M. oleifera extract, then sprayed on the rice bran according to the each treatment, then incubated an aerob condition for 5 and 10 days. After the fermentation period was complete, a proximate analysis was carried out. Results: The addition of L. fermentum and M. oleifera extract could increase the crude protein content from 12.66% to 15.94% (2% L. fermentum + 2% M. oleifera extract on 5 days of fermentation), decrease crude fiber from 21.28% to 13.50% (2% L. fermentum + 1% M. oleifera extract on 5 days of fermentation), increase nitrogen free extract (NFE) from 43.81% to 51.53% (2% L. fermentum + 1% M. oleifera extract on 5 days of fermentation), increase metabolizable energy (ME) from 3006.97 kcal/kg to 3294.96 kcal/kg (1% L. fermentum + 1% M. oleifera extract, on 5 days of fermentation). The addition of 1% and 2% L. fermentum as probiotic and 1% and 2% Moringa oleifera extract as prebiotic had potential properties as synbiotic.