The characteristics of fermented purple sweet potato (Ipomoea batatas) and black rice (Oryza sativa) using UV-irradiated Monascus purpureus

Abstract. Novita I, Oedjijono, Asnani A. 2021. The characteristics of fermented purple sweet potato (Ipomoea batatas) and black rice (Oryza sativa) using UV-irradiated Monascus purpureus. Biodiversitas 22: 684-690. This research aimed to produce Monascus fermented product (MFP) with purple sweet pot...

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Autores principales:	ISWIYANTI NOVITA, OEDJIJONO OEDJIJONO, ARI ASNANI
Formato:	article
Lenguaje:	EN
Publicado:	MBI & UNS Solo 2021
Materias:	black rice fermentation monascus purple sweet potato uv-irradiated Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/381ed910100c4262bc42679db5ae29a9
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spelling	oai:doaj.org-article:381ed910100c4262bc42679db5ae29a92021-11-22T00:54:56ZThe characteristics of fermented purple sweet potato (Ipomoea batatas) and black rice (Oryza sativa) using UV-irradiated Monascus purpureus1412-033X2085-472210.13057/biodiv/d220220https://doaj.org/article/381ed910100c4262bc42679db5ae29a92021-01-01T00:00:00Zhttps://smujo.id/biodiv/article/view/7309https://doaj.org/toc/1412-033Xhttps://doaj.org/toc/2085-4722Abstract. Novita I, Oedjijono, Asnani A. 2021. The characteristics of fermented purple sweet potato (Ipomoea batatas) and black rice (Oryza sativa) using UV-irradiated Monascus purpureus. Biodiversitas 22: 684-690. This research aimed to produce Monascus fermented product (MFP) with purple sweet potato (Ipomoea batatas (L.) Lam.) and black rice (Oryza sativa L.) using UV-irradiated Monascus purpureus Went and evaluated the characteristic of its antibacterial activity against Salmonella typhi. M. purpureus was irradiated with UV at l254 nm for 0, 2, 3, and 4 min. The solid-state fermentation process was carried out for 7, 14, and 21 days. The pigments were measured at l390 nm for yellow and l500 nm for red. The ethanol extracts of MFP were analyzed for their antibacterial activity against S. typhi using the Kirby–Bauer method. The results showed that the highest yield of MFP was obtained from MFP–black rice (51.88%) that used UV-irradiated M. purpureus for 2 min and fermentation for 21 days. The highest absorbance value of MFP–purple sweet potato was obtained from UV-irradiated M. purpureus for 3 min, whereas the highest absorbance value of MFP–black rice was obtained with UV-irradiated M. purpureus for 2 min. Ethanol extracts of both MFP3–purple sweet potato and MFP2–black rice showed antibacterial activities against S. typhi with minimum inhibitory concentration values of 0.2 and 0.15 g/mL, respectively. Thin-layer chromatography analysis of the ethanol extract from MFP2–black rice revealed the presence of bioactive saponin and flavonoid. These findings suggest that UV-irradiated M. purpureus was able to use both purple sweet potato and black rice substrates to produce MFP with antibacterial activity against S. typhi.ISWIYANTI NOVITAOEDJIJONO OEDJIJONOARI ASNANIMBI & UNS Soloarticleblack ricefermentationmonascuspurple sweet potatouv-irradiatedBiology (General)QH301-705.5ENBiodiversitas, Vol 22, Iss 2 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	black rice fermentation monascus purple sweet potato uv-irradiated Biology (General) QH301-705.5
spellingShingle	black rice fermentation monascus purple sweet potato uv-irradiated Biology (General) QH301-705.5 ISWIYANTI NOVITA OEDJIJONO OEDJIJONO ARI ASNANI The characteristics of fermented purple sweet potato (Ipomoea batatas) and black rice (Oryza sativa) using UV-irradiated Monascus purpureus
description	Abstract. Novita I, Oedjijono, Asnani A. 2021. The characteristics of fermented purple sweet potato (Ipomoea batatas) and black rice (Oryza sativa) using UV-irradiated Monascus purpureus. Biodiversitas 22: 684-690. This research aimed to produce Monascus fermented product (MFP) with purple sweet potato (Ipomoea batatas (L.) Lam.) and black rice (Oryza sativa L.) using UV-irradiated Monascus purpureus Went and evaluated the characteristic of its antibacterial activity against Salmonella typhi. M. purpureus was irradiated with UV at l254 nm for 0, 2, 3, and 4 min. The solid-state fermentation process was carried out for 7, 14, and 21 days. The pigments were measured at l390 nm for yellow and l500 nm for red. The ethanol extracts of MFP were analyzed for their antibacterial activity against S. typhi using the Kirby–Bauer method. The results showed that the highest yield of MFP was obtained from MFP–black rice (51.88%) that used UV-irradiated M. purpureus for 2 min and fermentation for 21 days. The highest absorbance value of MFP–purple sweet potato was obtained from UV-irradiated M. purpureus for 3 min, whereas the highest absorbance value of MFP–black rice was obtained with UV-irradiated M. purpureus for 2 min. Ethanol extracts of both MFP3–purple sweet potato and MFP2–black rice showed antibacterial activities against S. typhi with minimum inhibitory concentration values of 0.2 and 0.15 g/mL, respectively. Thin-layer chromatography analysis of the ethanol extract from MFP2–black rice revealed the presence of bioactive saponin and flavonoid. These findings suggest that UV-irradiated M. purpureus was able to use both purple sweet potato and black rice substrates to produce MFP with antibacterial activity against S. typhi.
format	article
author	ISWIYANTI NOVITA OEDJIJONO OEDJIJONO ARI ASNANI
author_facet	ISWIYANTI NOVITA OEDJIJONO OEDJIJONO ARI ASNANI
author_sort	ISWIYANTI NOVITA
title	The characteristics of fermented purple sweet potato (Ipomoea batatas) and black rice (Oryza sativa) using UV-irradiated Monascus purpureus
title_short	The characteristics of fermented purple sweet potato (Ipomoea batatas) and black rice (Oryza sativa) using UV-irradiated Monascus purpureus
title_full	The characteristics of fermented purple sweet potato (Ipomoea batatas) and black rice (Oryza sativa) using UV-irradiated Monascus purpureus
title_fullStr	The characteristics of fermented purple sweet potato (Ipomoea batatas) and black rice (Oryza sativa) using UV-irradiated Monascus purpureus
title_full_unstemmed	The characteristics of fermented purple sweet potato (Ipomoea batatas) and black rice (Oryza sativa) using UV-irradiated Monascus purpureus
title_sort	characteristics of fermented purple sweet potato (ipomoea batatas) and black rice (oryza sativa) using uv-irradiated monascus purpureus
publisher	MBI & UNS Solo
publishDate	2021
url	https://doaj.org/article/381ed910100c4262bc42679db5ae29a9
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The characteristics of fermented purple sweet potato (Ipomoea batatas) and black rice (Oryza sativa) using UV-irradiated Monascus purpureus

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