By: Sekar Layung Prabandari , Isti Handayani, S.TP, MP, Pepita Haryanti, S.TP, M. Sc.
ABSTRACT
Annatto seed (Bixa orellana L) or Kesumba keling is commonly used as a colorant for textile and cosmetics. The pigment from Annatto is obtained from various carotenoid pigments that can be a coloring agent in food. In addition, Annatto seeds also have antibacterial activity because it contains saponins, tannins, steroids, and glycosides. Extraction of Kesumba seeds using water solvent (aquadest) pH 7 with different extraction temperatures are produced high color intensity. Annatto extraction using aquadest edible and profitable. The objectives of this study were to evaluate the influence of different temperatures of annatto seed extraction in preventing antibacterial activity and color intensity. The Extraction was carried out by maceration for 10 minutes, mixing speed of 2000 rpm and various temperatures includes 70, 80, 90 ℃. The color potential of the extract was measured using a color reader to determine the level of brightness (L), redness (a), and yellowness (b). The potential of the extract as antibacterial was tested by looking at Its ability to inhibit pathogenic bacteria using measure the inhibition zone. The pathogenic bacteria used were Staphylococcus aureus (Gram-positive bacteria). The results of this study include a brightness was 27.07-43.80; redness was 9.37-12.93; yellowness was 32.70- 42.50, and antibacterial activity with an inhibition zone was 4.00- 6.10 (weak to moderate inhibitory activity category).
Keywords: Annatto, Antibacterial, S. aureus, brightness, redness, yellowness
*This poster was presented in The 6th International Conference of Indonesian Society for Lactic Acid Bacteria and Gut Microbiota (6th ISLAB) on 13th August 2021
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