Pengujian Pigmen Monascus Purpureus Went Tistr 3090 sebagai Pengganti Zat Warna dan Nitrit dalam Bahan Pangan
| Main Author: | Nani Radiastuti |
|---|---|
| Format: | Journal |
| Terbitan: |
UIN Syarif Hidayatullah Jakarta
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| Subjects: |
Daftar Isi:
- Monascus pigment is one of the natural pigments which could be used to replace synthetic coloring agent and nitrite in the food industry. This study was carried out on the pigment obtained from the liquid fermentation process of 'tapai' abd soybean milk by monascus purpureus Went TISTR 3090. 'Tapai' of 7 days and soybean milk at the concentration of 5% (v/v) was used in the pigment production. Four different concentration of the pigment respectively 125, 100, 75, and 50 ppm were tested againts bacillus cereus, bacillus subtilis, pseudomonas aeroginosa. At the concentration of 125 ppm the pigment could significanly inhibit bacillus cereus, and bacillus subtilis but not pseudomonas aeroginosa. The nitrit concentration of 125 ppm could only inhibit bacilus subtilis. The pigment however does not easily dissolve in water. The used of the pigment to replace synthetic chemicals for food coloring agents may be more suitable for alcoholic beverages, because the pigment is better solved in alcohol.