Effect of Monascus purpureus inoculum concentration on pigment production in jackfruit seed flour substrate

Abstract

The used of synthetic dyes have various negative effects on human health. Roomates pigment produced by Monascus purpureus mold can be used as an alternative natural food coloring. The research on the effect of inoculum concentration’s M. purpureus to pigment production on the jackfruit seed flour has been done. The objective of research to is to investigate the effect of inoculum concentration’s M. purpureus to the production of red, yellow and orange pigment on the jackfruit seed flour. The concentrations used were 0%, 5%, 10%, and 15% (v/w). The result of the data analysed using One-Way ANOVA showed that the inoculum concentration affected the production of red pigment M. purpureus, as well as the data analysis using the Kruskal-Wallis showed that inoculum concentration has influence on the production of yellow and orange pigments. Inoculum concentration of 15% is the optimum concentration for the production of red, yellow and orange pigments with 0:10, 0:50 and 0:20 absorbance units per gram of sample respectively. Based on the results of the research, it can be concluded that inoculum concentration of M. purpureus influenced the production of red, yellow and orange pigments.