Unlocking the potential of fermented turmeric (

\nThis study investigated the fermentation process of Turmeric (Curcuma longa L.) using Lactobacillus casei and its impact on Total Plate Count (TPC), pH, and antibacterial activity. The research followed an experimental design, examining antibacterial activity across six treatments with four replications, analyzed through Analysis of Variance (ANOVA). TPC and pH data were compared between non-fermented and fermented Turmeric, with 12 replications for each treatment, analyzed using T-Tests with IBM SPSS version 26 (IBM, New York, NY, USA) to identify significant differences (p<0.05). The research results showed a significant pH change to 3.95 and TPC analysis revealed an increase in bacteria count in fermented turmeric, with the bacterial growth curve peaking on day 3. Antibacterial analysis demonstrated fermentation time's impact on the inhibition zone, with increased inhibition observed against Salmonella typhimurium, Escherichia coli, and Lactobacillus casei. In summary, fermentation alters curcuminoid and flavonoid content, TPC, pH, and the zone of inhibition, thereby enhancing the quality of turmeric fermentation.\n