Red Dyeing Silk in Room Temperature Using Fermented Rice (Oryza Sativa) and Yam Tuber (Pachyrhizus erosus) by Monascus purpureus as an Alternatives of an Eco-friendly Textile Dyes

Abstract

Potential dyes to be developed derived from fermentation by Monascus purpureus. As a staple food, rice can be replace to the yam tuber lees as a substrates. The purpose of this study was to compare the dyeability between fermented rice and yam tuber by Monascus purpureus on silk fabrics at the room temperature in any different pH of dyebath. Monascus purpureus first cultured on Potato Dextrose Agar for 7 days. Yam tuber peeled, grated and squeezed. The material is taken from yam tuber lees, then inoculated with Monascus purpureus for 14 days until an uniform red color obtained. The substrate is dried and then characterized by UV-Vis spectrophotometry and Fourier Transform Infrared Spectroscopy (FTIR). Dyes obtained from fermented rice and yam tuber then extracted and used for dyeing silk at room temperature with various pH of the dyebath. Results showed that dyeing silk with fermented yam tuber having the same color characteristics as fermented rice. The optimum color absorption at a wavelength of 520 nm for both, except on the results of dyeing using fermented yam tuber extract with pH 6 and pH 7. The maximum absorption is achieved at pH 3 with values dyeing K/S 5.840. Color fastness to rubbing are excellent (5 point) in dry rub, while the wet rub still good at the range of 4 to 4/5.