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INDONESIA
Indonesian Journal of Natural Pigments
Published by Ma Chung Research Center for Photosynthetic Pigments Publishing
ISSN : 23389281     EISSN : 26214245     DOI : -
Core Subject : Science, Education,
Chemistry Other
Indonesian Journal of Natural Pigments (Indones. J. Nat. Pigm.) is a double-blind international peer-review and open access journal (p-ISSN: 2338-9281, e-ISSN: 2621-4245) covering all aspects of natural pigments including biodiversity of natural pigment resources (isolation and analysis of photosynthetic pigments), pigments for food and healthcare, pigments for energy and pigments for sensors.
Arjuna Subject : -
Articles 6 Documents
 1 
Search results for , issue "Vol 1 No 1 (2019): February 2019" : 6 Documents clear
The Involvement of Pigment-Protein Fraction from Microalga Nannochloropsis oculata in Expression of Heat Shock Protein 70 with Nervous Necrosis Viral Infection on Grouper Yanuhar, Uun; Caesar, Nico Rahman
Indonesian Journal of Natural Pigments Vol 1 No 1 (2019): February 2019
Publisher : Ma Chung Research Center for Photosynthetic Pigments

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33479/ijnp.2019.01.1.1

Abstract

The aim of this study is to investigate the expression of heat shock protein 70 (HSP70) on grouper infected by Nervous Necrosis Viral (NNV) with involvement of pigment-protein fraction (PPF) from Nannocloropsis oculata (N.oculata). Fish treatments were divided into three group, which are control, fish with PPF from N.oculata, and fish with PPF and NNV. After treatment for 23 d, fish were sacrificed, and their brain was harvested for protein analysis using SDS-Page. Fish blood was collected to examine the expression of HSP70 by hemagglutination and western blot analysis. The results showed that the expression of HSP70 was observed after treatment with PPF in NNV infected brain tissue and blood cell proved by SDS-Page and Western blot analysis. Thus, PPF is responsible for the expression of HSP70 in infected tissues, indicating that PPF appears to have a function as an inhibitor of proliferation of NNV.
Seasonal variation of phycoerythrin chromophores of Synechococcus spp. in the East Sea/Japan Sea Yona, Defri; Park, Mi Ok
Indonesian Journal of Natural Pigments Vol 1 No 1 (2019): February 2019
Publisher : Ma Chung Research Center for Photosynthetic Pigments

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33479/ijnp.2019.01.1.6

Abstract

The very small size of Synechococcus spp. as one important contributor of ocean primary productivity can be identified using its phycoerythrin pigment chromophores, phycourobilin (PUB) and phycoerythrobilin (PEB). Seasonal variation of the excitation (EX) ratio of PUB and PEB in the surface water of East Sea/Japan Sea was observed. This study aimed to describe the effects of environmental factors during different season to the excitation ratio of PUB and PEB contained Synechococcus spp. Summer and winter showed slightly similar distributional pattern with PUBEX:PEBEX ratio > 1, while PUBEX:PEBEX ratio < 1 could be found in autumn and spring. The results of this study showed seasonal patterns of phycoerythrin pigment from Synechococcus were highly related with variability of environmental factors. High light intensity during summer and high salinity during winter were the reasons of high PUB:PEB ratio of Synechococcus spp. Moreover, high PUB type of Synechococcus spp. was also dominated the offshore study areas as the result of higher water clarity compared to the one in the coastal areas.
The antioxidant activity of carotenoid pigments in the bacterial symbionts of seagrass Syringodium isoetifolium Pringgenies, Delianis; Idris, Riyada
Indonesian Journal of Natural Pigments Vol 1 No 1 (2019): February 2019
Publisher : Ma Chung Research Center for Photosynthetic Pigments

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33479/ijnp.2019.01.1.12

Abstract

Carotenoids are pigments of red, yellow and orange which are found in plants, animals and bacteria, and are known to have antioxidant activity. This study aims to identify the carotenoid pigments detected in seagrass Syringodium isoetifolium bacterial symbionts. Isolation of bacteria was conducted using dispersive media Zobell 2116E. Bacterial isolates were cultured and then centrifuged at 8000 rpm for 10 minutes and extracted using methanol. Identification of the pigment was done by using High Performance Liquid Chromatography (HPLC) reversed phase ODS / C18. The mobile phase was carried out using a mixture of methanol: acetonitrile (7: 3 v / v). Free radical reduction activities determined by the method of DPPH (diphenylpicrylhydrazil) and its absorbance was measured at a wavelength of 517 nm. Identification of the bacterial symbionts from the seagrass S. isoetifolium performed using 16S rDNA PCR method. The results showed that, of the 12 bacterial isolates obtained, isolate 7A was proven to contain caratenoid pigment. Pigment extracts of the bacterial isolates had free radical DPPH reduction activity of 40.4%. The results showed that the identification of bacteria isolates 7A had 100% level of kinship with the bacteria Bacillus amyloliquifaciens.
The Effect of Yellow Natural Color from Turmeric on Physical and Sensory Properties of Arenga Starch-Taro (Colocasia esculanta L.) Flour Noodle Rahayu, Ervika; Ariani, Dini; Miftakhussolikhah, Miftakhussolikhah; Elfanti, Maharani P.; Pranoto, Yudi
Indonesian Journal of Natural Pigments Vol 1 No 1 (2019): February 2019
Publisher : Ma Chung Research Center for Photosynthetic Pigments

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33479/ijnp.2019.01.1.16

Abstract

Arenga starch-taro (Colocasia esculanta L.) flour noodle is an alternative carbohydrate source made from 75% arenga starch and 25% taro flour. This research purpose is to know the effect of natural color extracts on the physical and sensory properties of noodle. Coloring extraction was done using 5 variances of turmeric rhizome (0.06; 0.12; 0.18; 0.24; and 0.30 g (fresh weight/ml water). Then, noodle was made and physical and sensory properties were evaluated. The result showed that coloring extracts addition decreased the break compression, elongation, and tensile strength of arenga starch-taro flour sohun. Turmeric rhizome extract addition increased the yellow color.
The Effectiveness Test of Application Anthocyanin’s Extract in Fruit Jam From Several Biological Saati, Elfi Anis; Heidir, Hilwa; Wachid, Moch.; Winarsih, Sri; Haris, Abd.; Nurhakim, Nurhakim
Indonesian Journal of Natural Pigments Vol 1 No 1 (2019): February 2019
Publisher : Ma Chung Research Center for Photosynthetic Pigments

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33479/ijnp.2019.01.1.20

Abstract

The study is to investigate the effectiveness of several anthocyanins on quality of papaya jam. It was conducted using a randomized block design, arranged with two factors. The first factor is the anthocyanin with different source with several levels that of control (without pigment), canna flower, grape and skins dragon fruit, factor II is sugar content which is 40%, 50%, and 60%. The results of the study, indicating that there is significant to increase quality products. The best treatment is papaya jam with canna flower anthocyanin pigment and 60% sugar.
Effects of pH and Storage Time on the Stability of Papaya and Carrot Extracts Juliana, Juliana; Indrawati, Renny; Yuliati, Leny
Indonesian Journal of Natural Pigments Vol 1 No 1 (2019): February 2019
Publisher : Ma Chung Research Center for Photosynthetic Pigments

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33479/ijnp.2019.01.1.25

Abstract

Papaya and carrot are rich in natural pigments, especially b-carotene. Unfortunately, in most cases, natural pigments are less stable than the synthetic ones when they are put in a variety of treatment conditions, such as pH. In this work, the stability of the papaya and carrot extracts were evaluated in various pH, which ranges of 1-10 for 7 days. The extracts were obtained by a slow juicer, followed by encapsulation and drying by a freeze dryer. The extracts were then dispersed in buffer solutions and the chroma and color difference (DE) values were calculated from the obtained lightness (L*), redness (a*), and yellowness (b*). The results showed that carrot extract was better than the papaya extract in terms of chroma values. It was also shown that both extracts were not stable under acidic condition, but more stable in neutral to alkaline condition. The acid condition facilitated the cleavage of the conjugated bonds in the b-carotene, which in turn caused the color degradation in the papaya and carrot extracts.

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