Research J. Pharm. and Tech. 15(8): August 2022 3736 ISSN 0974-3618 (Print) www.rjptonline.org 0974-360X (Online) RESEARCH ARTICLE The Potency of Lactobacillus fermentum and Moringa oleifera Extract with different Fermentation Time to improve the Nutrient content of Fermented Rice Bran Widya P. Lokapirnasari 1 *, Lilik Maslachah 2 , Adriana M. Sahidu 3 , Andreas B. Yulianto 4 , Ninda R. Pramestya 5 , Ratna D. Lestari 5 1 Division of Animal Husbandry, Faculty of Veterinary Medicine, Universitas Airlangga, Indonesia. 2 Division of Basic Medicine, Veterinary Pharmacy Laboratory, Faculty of Veterinary Medicine, Universitas Airlangga, Indonesia. 3 Department of Marine, Faculty of Fisheries and Marine, Universitas Airlangga, Indonesia. 4 Faculty of Veterinary Medicine, Universitas Wijaya Kusuma Surabaya, Indonesia. 5 Veterinary Agribusiness, Faculty of Veterinary Medicine, Universitas Airlangga, Indonesia. *Corresponding Author E-mail: widya-p-l@fkh.unair.ac.id, widyaparamitalokapirnasari@gmail.com ABSTRACT: The aim of the study was to evaluate Lactobacillus fermentum (L.fermentum) and Moringa oleifera (M.oleifera) extract for the future development synbiotic to improve the nutrient content of rice bran fermented products to support health. The treatments are divided into 7 treatments: 1:control (without probiotic and without M.oleifera extract); 2:(1% L. fermentum); 3:(1% L. fermentum + 1% M.oleifera extract); 4:(1% L. fermentum + 2% M.oleifera extract); 5:(2% L. fermentum; 6:(2% L. fermentum + 1% M.oleifera extract); 7:(2% L. fermentum + 2% M.oleifera extract), and then incubated at 37ºC, 24 hours. Isolate L. fermentum (10 8 cfu/ml) which has been incubated with M. oleifera extract, then sprayed on the rice bran according to the each treatment, then incubated an aerob condition for 5 and 10 days. After the fermentation period was complete, a proximate analysis was carried out. Results: The addition of L. fermentum and M.oleifera extract could increase the crude protein content from 12.66% to 15.94% (2% L.fermentum + 2% M.oleifera extract on 5 days of fermentation), decrease crude fiber from 21.28% to 13.50% (2% L.fermentum + 1% M.oleifera extract on 5 days of fermentation), increase nitrogen free extract (NFE) from 43.81% to 51.53% (2% L.fermentum + 1% M.oleifera extract on 5 days of fermentation), increase metabolizable energy (ME) from 3006.97 kcal/kg to 3294.96 kcal/kg (1% L.fermentum + 1% M.oleifera extract, on 5 days of fermentation). The addition of 1% and 2% L.fermentum as probiotic and 1% and 2% Moringa oleifera extract as prebiotic had potential properties as synbiotic. KEYWORDS: Fermentation L.fermentum, Health, Moringa oleifera extract, Rice Bran. INTRODUCTION: Rice (Oryza sativa) is staple food and most important cereal agriculture product in Asia, Africa and America. The major product of processing or milling produces rice average 70% (endosperm) and produces byproducts. The byproduct of rice consisting of rice husk, rice germ and rice bran (5-8%). Received on 06.09.2020 Modified on 25.07.2021 Accepted on 27.03.2022 © RJPT All right reserved Research J. Pharm. and Tech 2022; 15(8):3736-3742. DOI: 10.52711/0974-360X.2022.00626 The nutrient content of rice bran such as protein (15%), fat, oil (20%), carbohydrate (50%, primerly starch), and fibers (beta-glucan, gum, pectin, minerals K, Ca, Mg, Fe, and antioxidants such as tocopherols, tocotrienols, γ- oryzanol, phytosterols 1,2 . Fermented food for human or fermented feed for animal prepared from cereals such as rice, maize, sorghum or wheat, etc. Rice bran is the outer covering of rice after removing the husk process or rice mill 3,4 . Rice bran is a source of carbon in the fermentation process 5 . Cereals by product such as rice bran is considered as a good source of dietary carbohydrates, vitamins, minerals and