Changes in the Antioxidant Content of Moringa Leaves (Moringa oleifera) Fermented with Trichoderma koningiopsis AA1

Moringa oleifera leaves are known as a source of antioxidants. To further enhance the role of antioxidant nutrients in moringa leaves as livestock feed, an effective and inexpensive method is fermentation treatment. This study aims to determine changes in antioxidant content in fermented moringa leaf flour using Trichoderma koningiopsis AA1. The fermentation experiment was designed with a Completely Randomized Design. The research treatments included fermentation periods of 0, 4, and 8 days with three replications. The fermented moringa leaf flour was then analyzed for its antioxidant content, including flavonoids, vitamin E, β-carotene, and total phenols. The results showed contents of flavonoids, vitamin E, and β-carotene increased content from day 0 to day 4 and increased further from day 4 to day 8. The total phenol content decreased from day 0 to day 4 and reduced from day 4 to day 8. The study concluded that fermentation of moringa leaf flour using Trichoderma koningiopsis AA1 was proven to have a significant effect (P<0.05) on increasing flavonoid, vitamin E, and β-carotene content and reducing total phenol content. The best fermentation time to increase antioxidant content occurred on the 8th day of fermentation. Keywords: Bioactive compounds, antibiotic growth promotors, phenols, Aspergillus niger, aflatoxins, silage feed.