The effect of aerated storage system and turmeric (Curcuma longa L.) addition on the quality of lactic acid bacteria fermented feed

This study determined the effect of turmeric (Curcuma longa L.) in preventing the rancidity process of concentrate feed based on lactic acids bacteria fermentation (CFLAB) in aerated aerobic storage conditions. The treatments were the addition of pure turmeric, extract turmeric, and vitamin E in feed with the level of 0, 0.5, 1, and 2, with three replications. Aeration was done every morning and evening for 40 days. Rancidity observation was carried out after 40 days. The parameters observed were pH values, numbers of free fatty acids (FFA), and physical quality. The addition of antioxidant sources during aerated aerobic storage affected the FFA content. The addition of three sources and five levels of antioxidant sources maintain a pH value in the neutral range during storage. Based on the FFA analysis, the addition of turmeric and turmeric extract was suppressed increasing of FFA value better than control and vitamin E. This research concludes that the provision of antioxidant sources inhibit the increasing levels of FFA during storage. The results of the organoleptic test showed that the quality of CFLAB persisted quite well in all treatments with aerated aerobic on 40 days storage.