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Tresnawati Purwadaria
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Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology Veterinary

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The Production of Nata Colored by Monascus purpureus J1 Pigments as Functional Food TRESNAWATI PURWADARIA; LISRINA GUNAWAN; AGUSTIN WYDIA GUNAWAN
Microbiology Indonesia Vol. 4 No. 1 (2010): April 2010
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1055.427 KB) | DOI: 10.5454/mi.4.1.2

Abstract

Pigments from Monascus sp. may color nata. The mold also produces monacolin K that inhibits HMG-CoA reductase affecting the reduction of blood cholesterol. The aim of this study was to produce the colored nata containing monacolin K. The mold was isolated from commercial angkak. Potato sucrose (PS) and synthetic glucose (SG) media were used to ferment nata with Monascus purpureus J1. Fermentation of nata in PS medium produced red nata, while that in SG medium produced orange nata. The color of nata was similar to the color of supernatant. The optimum red production was obtained after five days of incubation, while the orange production increased until the 14th day. The color concentrations of the supernatant of PS medium containing nata (35.4 μg mL-1) were lower than those without nata (12.4 μg mL-1). The colors of nata looked darker than the color of the supernatant. The concentration of monacolin K in the red nata and the supernatant of PS medium were 0.6 μg mL-1 and 4.6 μg mL-1 respectively, while those in the orange nata and the supernatant of SG medium were 3.2 μg mL-1 and 14.6 μg mL-1 respectively. Dry matter biomass in the PS medium was lower than that in the SG medium. Even though the color of nata looked relatively stable, analyses of the nata water extract that showed a stable condition only occurred in freezing (-20OC) and soaking in buffer solution of pH 12; boiling, water washing, and soaking in a solution of pH 3 and 7 reduced the pigment concentration. Monacolin K concentration was not stable for every treatment, especially for water washing and freezing. Eventhough it was not stable, the boiling nata contained red pigments and monacolin K of 19.7 μg mL-1 and 0.1 μg mL-1 respectively, which can be served as functional food.
Isolation of Endophytic Bacteria from Palm Oil Fruits and Characterization of Their Lipases FANDY DJAFAR; TRESNAWATI PURWADARIA; ARNOLD PARLINDUNGAN SINURAT
Microbiology Indonesia Vol. 4 No. 2 (2010): August 2010
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (8305.143 KB) | DOI: 10.5454/mi.4.2.4

Abstract

Lipases (EC 3.1.1.3) can be produced in palm oil fruits by fruit cells or endophytic microbes. The purpose of this research is to isolate endophytic lipolytic bacteria of palm oil fruit and characterization their lipases. The bacteria were isolated and screened using medium Kouker and Jaeger containing olive oil, minerals, yeast extract, peptone, agar, and rhodamine B as an indicator. Fifteen endophytic bacteria were isolated and identified having the microbial lipase activity. Most of them showed rod shape, positively Gram test, spore formation, and motility except one bacteria strain K which was coccus. The enzyme was produced using submerged culture in the same medium but not containing agar and rhodamine B. Based on data of enzyme activity towards p-nitrophenyl palmitate as a substrate, protein concentration, and specific activity, two bacteria were selected, those were BSWt2(1) and Ink 1.3 isolates. Microscopic and biochemistry analyses show that BSWt2(1) and Ink 1.3 were identified as Bacillus brevis and B. lacterosporus respectively. Crude lipase from B. brevis BSWt2(1) and B. lacterosporus Ink 1.3 showed optimum activities at pH 8.0-9.0 and 60°C, and at pH 8.5 and 60-70°C. The enzymes were stable pre-incubated at pH 7.5-9.0 and pH 7.5-8.0 respectively, and they were stable pre-incubated for 2-4 hours at 80°C and for 2-8 hours at 100°C. Based on stability in high temperature, lipase from both isolates were specific and might be applicable for use in waste water treatment in palm oil factories.
Co-Authors Agustin Wydia Gunawan Arnold P Sinurat Arnold P Sinurat Arnold P Sinurat Arnold P. Sinurat Arnold P. Sinurat ARNOLD PARLINDUNGAN SINURAT Emi Sudjatmika FANDY DJAFAR H Hamid I Putu Kompiang I Putu Kompiang Jinadasa Darma LISRINA GUNAWAN Maijon Purba Pesta A Marbun Pius P Ketaren Pius P. KETAREN Pius P. Ketaren PIUS PERTUMPUN KETAREN SHERLY WIDJAJA Supriati . Supriati . Tiurma Pasaribu Tuti Haryati