Monascus sp. Pigment Potency as Simple Preservative in Food Ingredients
Authors
Wahyu Aji Mahardhika , Maulida Aqlinia , Delfiani Anggias Putri , Firda Sri Efendi , Vincentia Fenice Angger Maherani , Sri ListiyowatiDOI:
10.29303/jbt.v22i3.3761Published:
2022-08-15Issue:
Vol. 22 No. 3 (2022): July - SeptemberKeywords:
Food ingredients, Monascus, preservatives, pigments, organoleptic testArticles
Downloads
How to Cite
Downloads
Metrics
Abstract
Everyday foodstuffs such as tofu, chicken, and fish are ingredients that have a short shelf life if stored outdoors or in the open air. The fungus Monascus sp. is a fungus whose pigment is often used in giving color to food. This study aims to determine the potential of Monascus sp pigment isolated from commercial red rice (Angkak) as a preservative in tofu, chicken, and fish at room temperature. The methods used included isolation of the fungus Monascus sp from commercial red rice (Angkak), macroscopic and microscopic morphological characterization, solid fermentation using rice, harvesting pigments with water solvent, and pigment resistance tests on tofu, chicken meat, and fish. The results obtained from the application of the crude extract of the Monascus sp. pigment in fish survived for two days, chicken meat lasted up to three days, and tofu lasted four days. Each experiment had different results during the organoleptic test and compared to a positive control, namely turmeric, proving that turmeric was still better at resisting food spoilage. This research needs to be investigated further regarding the potential if the pure extract of the Monascus sp pigment is used.
References
Babitha, S., Soccol, C.R. & Pandey, A., (2006). Jackfruit Seed–a novel substrate for the production of Monascus pigments through solid-state fermentation. Food Technology and Biotechnology, 44(4), pp.465-471.
CDC. (2011). Burden of Foodborne Illness: Findings. http://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html. Diakses 17 Mei 2022.
Feng LH, Li YQ, Sun GJ, & Zhao XZ. (2019). Antibacterial effect of orange Monascus pigment against Staphylococcus aureus. Acta Alimentaria. 48(2):169-176. DOI: https://doi.org/10.1556/066.2019.48.2.4
Kim, D. and Ku, S., (2018). Beneficial effects of Monascus sp. KCCM 10093 pigments and derivatives: A mini review. Molecules, 23(1), p.98. DOI: https://doi.org/10.3390/molecules23010098
Liu J, Luo Y, Guo T, Tang C, Chai X, Zhao W, Bai J, & Lin Q. (2019). Cost-effective pigment production by Monascus purpureus using rice straw hydrolysate as substrate in submerged fermentation. J. Biosci. Bioeng. 30(30):1-8. DOI: https://doi.org/10.1016/j.jbiosc.2019.08.007
Muhaeminan, M., Haryati, S. & Sudjatinah, M., (2018). Berbagai Konsentrasi Ekstrak Kunyit Terhadap Sifat Fisikokimia Dan Organoleptik Fillet Ikan Bandeng Selama Penyimpanan 24 Jam. Jurnal Teknologi Pangan dan Hasil Pertanian, 13(2), pp.47-57. DOI: http://dx.doi.org/10.26623/jtphp.v13i2.2557
Patakova P. (2013). Monascus secondary metabolites: production and biological activity. Journal of Industrial Microbiology and Biotechnology. 40(2):169-181. DOI: https://doi.org/10.1007/s10295-012-1216-8
Permana D.R., Marzuki S., & Tisnadjaja, D. (2004). The Analysis of the Quality of Red Fermented Rice (RFR) product with Monasucus purpureus 2090. Biodiversias J Biol Divers. 591):7-12. DOI: https://doi.org/10.13057/biodiv/d050102
Vendruscolo F, Tosin I, Giachini AJ, Schmidell W, & Ninow JL. (2014). Antimicrobial activity of Monascus pigments produced in submerged fermentation. Journal of Food Processing and Preservation. 38(4):1860-1865. DOI: https://doi.org/10.1111/jfpp.12157
Yang Y, Liu B, Du X, Li P, Liang B, Cheng X, Du L, Huang D, Wang L, & Wang S. (2015). Complete genome sequence and transcriptomics analyses reveal pigment biosynthesis and regulatory mechanisms in an industrial strain, Monascus purpureus YY-1. Scientific Reports. 5(8331):1-9. DOI: 10.1038/srep08331
Yang, Y., Xia, Y., Song, X., Mu, Z., Qiu, H., Tao, L. and Ai, L., (2021). The Potential of Flos sophorae immaturus as a Pigment-Stabilizer to Improve the Monascus Pigments Preservation, Flavor Profiles, and Sensory Characteristic of Hong Qu Huangjiu. Frontiers in microbiology, 12, p.678903.DOI: https://doi.org/10.3389/fmicb.2021.678903
Yuan (1980). Fermentative production of anka pigments. Dalam Steinkrauss, K.H. (ed.). Proceeding of The Oriented Fermented Foods. Bangkok, Thailand
License
Copyright (c) 2022 Wahyu Aji Mahardhika, Maulida Aqlinia, Delfiani Anggias Putri, Firda Sri Effendi, Vincentia Fenice Angger Maherani, Sri Listiyowati
This work is licensed under a Creative Commons Attribution 4.0 International License.
Jurnal Biologi Tropis is licensed under a Creative Commons Attribution 4.0 International License.
The copyright of the received article shall be assigned to the author as the owner of the paper. The intended copyright includes the right to publish the article in various forms (including reprints). The journal maintains the publishing rights to the published articles.
Authors are permitted to disseminate published articles by sharing the link/DOI of the article at the journal. Authors are allowed to use their articles for any legal purposes deemed necessary without written permission from the journal with an acknowledgment of initial publication to this journal.