The effect of turmeric (Curcuma longa L.) powder addition as natural antibiotic on the quality of milk replacer for lamb during storage

Abstract

The aim of this study was to determine the effect of turmeric (Curcuma longa L.) powder addition as a natural antibiotic, temperature, and storage time on the quality of milk replacer for lam during storage. Turmeric powder addition equal to 0%, 0.1%, 0.2%, and 0.3% (w/v), room temperature (28°C) and refrigerator temperature (5°C) stored for 5 days were used in this study. The parameters observed were Total Plate Count (TPC), bacterial growth by Methylene Blue Reduction Time (MBRT) test, resazurin test, organoleptic test (odor and texture), pH, acid number and protein level in milk replacer. The data were analysed by analysis of variance (ANOVA) with factorial pattern 4x2x2. If there were significant difference on each parameter, Duncan test was performed. The addition of turmeric powder with different levels on E. Coli growth, TPC, acid number, organoleptic, MBRT and resazurin test showed significant difference (P<0.01), but the parameter of pH and protein level does not showed significant difference (P>0.01). Comparison with control, samples with the addition of turmeric levels that are higher can inhibit bacterial growth, more effectively, besides the effect of the storage factor shows the result that the storage of milk replacer with the best quality is at (5°C) and 0 day.