DEGRADASI SITRININ DALAM KALDU FERMENTASI CAIR MONASCUSPURPUREUS OLEH HIDROGEN PEROKSIDA

• Main Author: Inayah, Istiyati
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/79056
• Institution: Institut Teknologi Bandung

Monascus purpureus is a mold that is widely used in the production of Monascus Fermented Rice (MFR) as a food coloring agent, food preservative and as a functional food because the content of secondary metabolites. One of the secondary metabolites that are widely used as a food coloring is pigment. Pigment production by Monascus purpureus accompanied by the formation of citrinin, hepatotoxic and nephrotoxic compound. In this research, citrinin is degradated by hydrogen peroxide with various concentration 1%, 2%, 3%, 4% and 5% and the variation of incubation time 2 hours, 3 hours, 4 hours and 24 hours. The results showed that citrinin has degradated almost perfect at all concentrations of H2O2 used with an incubation time of 24 hours is equal to 89.50% on the use of 1% H2O2, 89.61% in the use of H2O2 2%, 89.42% in the use of H2O2 3% and 89.62% in the use of H2O2 4% and H2O2 5%. However, with used higher concentrations of H2O2, the pigment was greater degraded and leaving a large residual H2O2 anyway. The best use of H2O2 to degrade citrinin is 1% H2O2 with a 24-hour incubation period which can degrade citrinin 89.50%, degrade the pigment lower by 12.13% and the lowest H2O2 leaving a residue of 0.015%.