<![CDATA[Temu giring (Curcuma heyneana) has been used for a long time by Indonesian society to maintain the skin health. The phenolic content of temu giring has an efficacy as an antioxidant. Fermentation has been known to increase the antioxidant activity due to the increasing of phenolic content. This study aims to determine the comparison of total phenolic content of fresh and fermented temu giring (Cucuma heyneana) extract. The research procedures include the extract filtration, fermentation, phytochemical screening, total phenolic content determination, data analysis and drawing conclusion. Temu giring extract preparation was performed by filtering the temu giring with water until obtaining the extract. Then, the fermentation was conducted using Lactobacillus bulgaricus for 24 hours at 37°C. The organoleptic testing, including dye, smell, taste and pH, was performed. Finding shows that the fresh and fermented extract pH has decreased. The phytochemical screening of fresh and fermented temu giring indicates that it positively contains phenolic and flavonoid. From the total phenolic content determination by Folin Ciocalteu methods of fresh temu giring, the amount of 9.476±2.04 mgGAE/gram was obtained and from the total phenolic content determination of fermented extract, the amount of 61.333±1.643 mgGAE/gram was obtained. ]]>
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