Srianta, Ignatius, 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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Text (Influence of the Length of EvapInfluence of the length of evaporation time of angkak extract on the redness and antimicrobial activity against Baoration Time of Angkak Extract on the Redness and Antimicrobial Activity against Bacillus subtilis)
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Text (Influence of the Length of EvapInfluence of the length of evaporation time of angkak extract on the redness and antimicrobial activity against Baoration Time of Angkak Extract on the Redness and Antimicrobial Activity against Bacillus subtilis_peer_review)
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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: | https://repository.ukwms.ac.id/id/eprint/10860 |
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