Chemical and microbiological quality of phytobiotics from blends plant with different fermentation ripening

Alternative antibiotic replacements that are often used, namely probiotics, prebiotics, phytobiotics and acidifiers, have the same function and role as antibiotics. Phytobiotics are active ingredients that have antibacterial properties derived from herbal ingredients which newly used in human and animal nutrition, and this is new approach of nutritional studies. Fermentation process can improve the quality of phytobiotics. The purpose of the study was to examine the effect of fermentation time on pH values, organoleptic physical qualities, microorganism content and the content of phytobiotic fermentation with compounds namely: garlic (Allium sativum), Giloy (Tinospora cordifolia), leaf earring (Indian Acalypha), Indonesian bay-leaf (Syzygium polyanthum), betel leaf (Piper betle), ginger (Zingiber officinale), sand ginger (Kaempferia galanga), turmeric (Curcuma longa), galangal (Alpinia galanga), curcuma (Curcuma zanthorrhiza), temu ireng (Curcuma aeruginosa) and fruit waste. The study used a Complete RandomIzed Design (CRD) with 4 treatments; T0 (without fermentation), T1 (6-day fermentation), T2 (12-day fermentation), T3 (18-day fermentation). The results showed that the fermentation time of phytobiotics had a significant effect on pH, color, total Lactic Acid Bacteria (LAB), total bacteria, total fungi, gram+, gram-, antioxidant activity, total polyphenols and total acid. Phytibiotic fermentation time has no effect on the odor of fermented phytobiotics. In conclusion, Phytobiotic fermentation time of the best plant mixture is 12 days with a pH of 6.74, a total of Lactic Acid Bacteria (LAB) of 29.00 × 103 cfu/ml, total bacteria 22.2 × 105 cfu/ml, total fungi 0.6 × 103 cfu/ml of antioxidant activity 45.33%, total polyphenols 42.89 mg/100 ml and total acid 0.18%.