Potential of Pigment from Simbion Coral Bacteria Mantipora sp As a Food Color

  • Dhanang Puspita Universitas Kristen Satya Wacana
  • Jacob Lukas Alexander Uktolseja



Color is very important in the food industry. The need for food coloring requires manufacturers to use synthetic dyes that have the potential to cause poisoning and cancer. One source of natural dyes comes from bacteria that are symbiotic with coral reefs. The purpose of this study is to isolate and characterize the bacterial pigment that has symbiosis with Montipora sp. The research method consisted of bacterial isolation and identification, pigment identification with UV-Vis spectrofotometer (200 – 800 nm) and TLC. The results of isilation and identification showed that Rhodococcus sp is dominant bacterial which is produces of carotenoiids for self defense from UV rays. The pigment found in Rhodococcus sp has the potential as a natural pigment for food coloring.

Keywords: carotenoids, Montipora, pigment, Rhodococcus sp.


Warna sangat penting dalam industri pangan. Kebutuhan pewarna makanan menuntut produsen memakai bahan pewarna sintetik yang berpotensi menyebabkan keracunan dan kanker. Salah satu sumber pewarna alami berasal dari bakteri yang bersimbiosis dengan terumbu karang. Tujuan dari penelitian ini adalah mengisolasi dan mengkarakterisasi pigmen bakteri yang bersimbion Montipora sp. Metode penelitian terdiri dari isolasi dan identifkasi bakteri, identifikasi pigmen dengan spektrofotometer UV-Vis (200 – 800 nm) dan KLT. Hasil isolasi dan identifikasi bakteri berjenis Rhodococcus sp dan piigmen yang dihasilkan adalah karotenoid yang digunakan sebagai pertahanan diri dari sinar UV. Pigmen yang terdapat pada Rhodococcus sp berpotensi sebagai pigmen alami untuk pewarna pangan.

Kata kunci: karotenoid, Montipora, pigmen, Rhodococcus sp.

Author Biography

Jacob Lukas Alexander Uktolseja

Marine biology


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How to Cite
PUSPITA, Dhanang; UKTOLSEJA, Jacob Lukas Alexander. POTENSI PIGMEN ALAMI DARI BAKTERI SIMBION KARANG Mantipora sp SEBAGAI PEWARNA MAKANAN. Pro Food, [S.l.], v. 6, n. 1, p. 643-646, july 2020. ISSN 2443-3446. Available at: <http://profood.unram.ac.id/index.php/profood/article/view/121>. Date accessed: 22 jan. 2021. doi: https://doi.org/10.29303/profood.v6i1.121.

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