Influence of the length of evaporation time of angkak extract on the redness and antimicrobial activity against Bacillus subtilis

Srianta, Ignatius and Nugerahani, Ira and Delimartin, Adrian Sanjaya (2007) Influence of the length of evaporation time of angkak extract on the redness and antimicrobial activity against Bacillus subtilis. Proceedings of NP-SEA, Natural Pigments Conference for South East Asia. pp. 150-153. ISSN ISBN: 978-602-97123-0-8

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Abstract

Red, orange and yellow pigments are produced by Monu~clrf~un gi duFing fmnmmtion in mghk p-r hdw d i m showed that it also produced other metabolites whrch have antimicrobial activiry. The Wuence of the kq# of -*on time of angkak extract on the redness and antimicrobial a&* agdnst mbf& has BardBardLbadg. & ~RU ~ ~ ~-ref !:4t.T%c~&mitrad~~bzietwrrev~apolandodingv8crrmo~~ary mapabr mt SO%, 50 nabat at d-1 l m s of ewpdsathn rime i.e. 15.30,45,60 d 75 minures. T b rtd- md ~ ~ a c O i V s t y r & s i s&Wdl ieSsn&&of evupated extract were determined The redness was measured by lovlbond -, dmh&d M l y against BabIIys subtrlls was determined using contact method. The data were mm ~WjA~alIymdAngN OVAat a=5% and followed by Duncan's Multiple Range Test (DMRT)a t a=5% The redness increased as the time of evaporation was extended. Evaporat~ont ime of 75 minutes resulted In thc highest redness i.e. 10.58. The longer time of evaporation up to 60 minutes resulted ~n the Increase of ant~microb~acl riv~ty.H owever, when longer time was extended further, it decreased its antimicrobia! actrviv. Evaporation t~meo f 45 minutes reduced the total of Bacillus subtilis from 8.168 to 7.059 log cf

Item Type: Article
Uncontrolled Keywords: angkak extract, evaporatiqn, redness, antimicrobial activity, Bacillus slrbrit
Subjects: Agriculture and Food Technology
Divisions: Proceeding > Faculty of Agricultural Technology
Depositing User: F.X. Hadi
Date Deposited: 29 May 2017 08:45
Last Modified: 17 Dec 2018 08:17
URI: http://repository.wima.ac.id/id/eprint/10860

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