Isolasi, Identifikasi Pigmen, dan Analisis Aktivitas Antioksidan Pigmen Monascus

Authors

  • Dhanang Puspita Tek Pang UKSW
  • Isnaini K. Putri Fakultas Kedokteran dan Ilmu Kesehatan, Universitas Kristen Satya Wacana
  • Fitri H. Al-Janati Fakultas Kedokteran dan Ilmu Kesehatan, Universitas Kristen Satya Wacana
  • Milka M. Mulyanto Fakultas Kedokteran dan Ilmu Kesehatan, Universitas Kristen Satya Wacana

DOI:

https://doi.org/10.31957/jbp.1148

Abstract

Monascus is a type of organism that can produce natural pigments. Monascus pigments have been widely used in the food and pharmaceutical industries. Besides having natural pigments, Monascus also contains antioxidants as preventing of the free radicals. The purpose of this study is to isolate, identify the type of pigment, and analyze antioxidant activity. This research method is divided into 3 stages; Monascus isolation, pigment identification with UV-vis spectrophotometer and TLC, and calculation of antioxidant activity with DPPH. The isolated Monascus had 3 pigment fractions and contained a total carotenoid of 18.55 µg/g, total orange pigment of 278.25 units/mL, and red pigment of 235.75 units/mL. Antioxidant activity of 4.22 ppm and included in the high category.  

Key words: antioxidant; monascus; pigment. 

Downloads

Download data is not yet available.

Author Biographies

Dhanang Puspita, Tek Pang UKSW

Pengajar Mikrobiologi Industri

Isnaini K. Putri, Fakultas Kedokteran dan Ilmu Kesehatan, Universitas Kristen Satya Wacana

Fakultas Kedokteran dan Ilmu Kesehatan, Universitas Kristen Satya Wacana

Fitri H. Al-Janati, Fakultas Kedokteran dan Ilmu Kesehatan, Universitas Kristen Satya Wacana

Fakultas Kedokteran dan Ilmu Kesehatan, Universitas Kristen Satya Wacana

Milka M. Mulyanto, Fakultas Kedokteran dan Ilmu Kesehatan, Universitas Kristen Satya Wacana

Fakultas Kedokteran dan Ilmu Kesehatan, Universitas Kristen Satya Wacana

References

Dikshit, R., and P. Tallapragada. 2011. Monascus purpureus: A potential source for natural pigment production. Journal of Microbiology and Biotechnology Research. 1(4): 164-174.

Booth, S.L., T. Johns, and H.V. Kuhnlein. 1992. Natural food sources of vitamin A and provitamin A. Food Nutr. Bull. 14: 6-19.

Hailing-Tan, X., Z. Chen, G . Tian, and X.Z. Wu. 2018. Evaluating antitumor and antioxidant activities of yellow Monascus pigments from Monascus ruber fermentation. Molecules. 23(3242): 1-12. doi:10.3390/ molecules23123242.

Hasim, Q. Hasanah, D. Andrianto, dan D.N. Faridah. 2018. Aktivitas antioksidan dan antihiperkolesterolmia in vitro dari campuran ekstrak angkak dan bekatul. Jurnal Teknologi dan Industri Pangan. 29(2): 145-154.

Himamura, T.S., Y.S. Umikura, T.Y. Amazaki, A.T. Ada, T.K. Ashiwagi, H.I. Shikawa, and H.U. Keda. 2014. Applicability of the DPPH assay for evaluating the antioxidant capacity of food additives–Inter-laboratory evaluation study. Analytical Sciences. 30: 717–721.

Juzlova, P., L. Martinkova, and V.K. Yen. 1996. Secondary metabolites of the fungus Monascus: A review. J. Ind. Microbiol. 16: 163-170.

Kaur, B., D. Chakrabortya, and H. Kaur. 2008. Production and evaluation of physicochemical properties of red pigment from Monascus purpureus MTCC 410. The Internet Journal of Microbiology. 7(1): 1-6.

Mukherjee, G., and S.K. Singh. 2011. Purification and characterization of a new red pigment from Monascus purpureus in submerged fermentation. Process Biochemistry. 46: 188–192.

Nuraida, L., S.H. Sihombing, dan S. Fardiaz. 1996. Produksi karotenoid pada limbah cair tahu, air kelapa dan onggok oleh kapang Neurospora sp. Buletin Teknologi dan Industri Pangan. 1: 67-74.

Panda, B.O., S. Javed, and M. Ali. 2010. Production of angkak through co-culture of Monascus Purpureus and Monascus Ruber. Brazilian Journal of Microbiology. 41: 757-764.

Pengnoi, P.M., R. Mahawan, C. Khanongnuch, and S. Lumyong. 2017. Antioxidant properties and production of monacolin K, citrinin, and red pigments during solid state fermentation of purple rice (Oryzae sativa) varieties by Monascus purpureus. Czech J. Food Sci. 35(1): 32–39.

Rao, A.V., and L.G. Rao. 2007. Carotenoid and human health. Pharmacological Research. 55: 207-216.

Rodriguez-amaya, D.B. 2001. A Guide to Analysis In Food. Washington: ILSI PRESS.

Sheu, F., C.L. Wang, and Y.T. Shyu. 2000. Fermentation of Monascus purpureus on bacterial cellulose-nata and the color stability of Monascus-nata complex. J. Food Science. 65(2): 342-345.

Silbir, S., and Y. Goksungur. 2019. Natural red pigment production by Monascus Purpureus in submerged fermentation systems using a food industry waste: Brewer’s spent grain. Foods. 8(161): 2-14.

Srianta, I., E. Zubaidah, T. Estiasih, Y. Iuchi, Harijono, and M. Yamada. 2017. Antioxidant activity of pigments derived from Monascus purpureus fermented rice, corn, and sorghum. International Food Research Journal. 24(3): 1186-1191.

Steinkraus, H. 1983. Indigenous fermented food. Marcel. New York.

Susanti, M.T. 1998. Optimasi kondisi operasi proses produksi pigmen angkak pada fermentasi beras oleh Monascus purpureus. Semarang: Universitas Diponegoro - Press.

Timotius, K.H. 2004. Produksi angkak oleh Monascus. Jurnal Teknol. dan Industri Pangan. 15(1): 79-86.

Wanti, S., M.A.M. Andriani, dan N.H.R. Parnanto. 2015. Pengaruh berbagai jenis beras terhadap aktivitas antioksidan pada angkak oleh Monascus purpureus. Biofarmasi. 13(1): 1-5.

Downloads

Published

2020-09-30

Issue

Section

Research Articles