<![CDATA[ Monascus purpureus menghasilkan metabolit sekunder antara lain pigmen, lovastatin, γ-aminobutyric acid (GABA), asam dimerumat, dan sitrinin. Salah satu metabolit sekundernya yaitu sitrinin, merupakan senyawa hepatotoksik-nefrotoksik. Untuk menghilangkan senyawa sitrinin dari kaldu fermentasi M. purpureus maka ditambahkan hidrogen peroksida (H2O2) ke dalamnya. Dalam penelitian ini degradasi sitrinin dilakukan dengan menambahkan H2O2 dengan variasi konsentrasi 1, 2, 3, 4, dan 5%, kemudian diinkubasi dengan variasi waktu inkubasi 2, 3, 4, dan 24 jam. Kemudian kadar sitrinin, absorbansi pigmen, dan residu H2O2 dari hasil degradasi dianalisis. Hasil percobaan menunjukkan bahwa sitrinin terdegradasi paling banyak setelah diinkubasi selama 24 jam yaitu sebesar : 89,50; 89,61; 89,42; 89,62; dan 89,62 % berturut-turut pada penambahan : H2O2 1, 2, 3, 4, dan 5 %. Namun degradasi terhadap sitrinin berdampak pada degradasi pigmen juga. Setelah inkubasi selama 24 jam, pigmen terdegradasi sebesar : 12,13; 21,15; 30,40; 39,74; dan 47,05 % berturut-turut pada penambahan H2O2 1, 2, 3, 4, dan 5 %. Dalam waktu 24 jam, H2O2 yang ditambahkan pada kaldu fermentasi tidak seluruhnya bereaksi dengan sitrinin dan pigmen sehingga dihasilkan residu H2O2 sebesar : 0,015; 0,303; 0,491; 0,824; dan 0,954 % (gr/L) berturut-turut pada penambahan H2O2 : 1, 2, 3, 4, dan 5 %. Proses degradasi sitrinin paling baik adalah pada penambahan H2O2 1% dengan waktu inkubasi 24 jam yang mampu mendegradasi sitrinin sampai 89,50 %, namun hanya mendegradasi pigmen 12,13 % dan menyisakan residu H2O2 0,015 %. Kata kunci: Degradasi, Sitrinin, Hidrogen peroksida, Monascus purpureus Citrinin Degradation in Liquid Fermentation Broth of Monascus Purpureus by Hydrogen Peroxide Abstract Monascus purpureus produced secondary metabolites such as pigments, lovastatin, γ-aminobutyric acid (GABA), dimerumic acid, and citrinin. One of secondary metabolites, i.e. citrinin is hepatotoxic-nephrotoxic compounds. Hydrogen peroxide (H2O2) was added to eliminated citrinin in fermentation broth of M. purpureus. In this research, citrinin was degradated by hydrogen peroxide with adding various concentration of H2O2 : 1, 2, 3, 4, and 5 % into the liquid fermentation broth and then incubated with various incubation times 2, 3, 4, and 24 hours. Citrinin concentration, pigment absorbance and residual H2O2 were analyzed. The experimental results showed that the most widely citrinin degraded after 24-hour incubation period that was equal to : 89.50, 89.61, 89.42, 89.62, and 89.62 % on addition of : H2O2 1, 2, 3, 4, and 5 %, respectively. However, degradation citrinin impacted on degradation pigments as well. After 24 hours of incubation, pigment was degraded : 12.13, 21.15, 30.40, 39.74, and 47.05 % on addition of : H2O2 1, 2, 3, 4, and 5 % respectively. Within 24 hours, H2O2 that was added to fermentation broth was not fully reacted with citrinin and pigmen, leaving a residue of H2O2 : 0.015, 0.303, 0.491, 0.824, and 0.954 % (g / L) successive addition of H2O2 at 1, 2, 3, 4, and 5 %. The best use of H2O2 concentration to degrade citrinin is H2O2 1% with a 24-hour incubation period which can degrade citrinin up to 89.50%, but the pigment degrades only 12.13% and leaving H2O2 residue of 0.015%. Keywords : Degradation, Citrinin, Hydrogen peroxide, Monascus purpureus ]]>
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