Study Literature: Purple Cabbage (Brassica oleracea L) as a New Innovation Test Indicator for Biochemical Carbohydrate Fermentation

Winda Amalia, Inayah Inayah, Dhafa Satrio Rizki Wicaksana, Oktavina Nikmatuz Zahra

Abstract


Anthocyanins in purple cabbage can be dissolved in 96% alcohol. Under certain conditions, these anthocyanin compounds can experience color changes in acidic, alkaline, and neutral conditions. Utilization of purple cabbage carbohydrate fermentation test indicators, in the form of extracts. Which can be marked by a change in color, especially in the mannitol and lactose test media. The process of changing this color is from which initially there is no color at all to red. So with this in mind, some researchers concluded that purple cabbage extract could be used as an alternative color indicator for testing carbohydrate fermentation, especially mannitol and lactose.

 Keywords: purple cabbage, fermentation, indicators


Full Text:

PDF

References


Djamaan, A., Napitupulu, M., & Krisyanella, K. (2016). Utilization of Straw Leftover Agricultural Products as Basic Material for Ethanol Production by Fermentation (Production Optimization Based on Differences in Inoculum Concentration and Fermentation Time). Higea Pharmaceutical Journal, 1(2), 52-58.

Gustriani, N., Novitriani, K., & Mardiana, U. (2016). Determination of the pH Route of Purple Cabbage Extract (Brassica oleracea l) as an Acid-Base Indicator with Variations in Concentration of Ethanol Solvents. Bakti Tunas Husada Journal of Health: Journal of Nursing Sciences, Health Analyst and Pharmacy, 16(1), 94-100.

Jawetz, E., Melnick, A. (2013). Medical Microbiology 26th. New York: MC Graw Hill Lange.

Nurjanah, A., Ayun, Q., & Ridho, R. (2020). The Effect of Anthocyanin from Purple Cabbage as a Color Indicator on Hydroquinone Analysis of Facial Whitening Cream. Crystal Journal: Chemical Research Publications and Its Applications, 2(2), 1-13.

Nuroniyah, H., Kuswandi, B., & Puspaningtyas, A. R. (2022). Development of Red Cabbage Anthocyanin-Based Edible Sensors (Brassica oleracea var capitata L.) for Monitoring Tilapia (Oreochromis niloticus) Fillet Freshness. Health Library, 10(2),75-80.

Pratiwi, I., Lindawati, N. Y., & Murtisiwi, L. (2021). Antibacterial Activity Test of Ethanol Extract and Ethyl Acetate Fraction of Lime Leaves (Citrus aurantiifolia (Chrism. & Panz.) Swingle.) Against Salmonella typhi Bacteria. Journal of Pharmacy, 2(1), 45-50.

Puspita, D., Sihombing, M., & Permata, K. (2021). Maturity Level Test of Mango Fruit Using Anthocianin Pigments from Telang Flower (Clitoria ternatea). Florea: Journal of Biology and Its Learning, 8(2), 62-68.

Rakhmat, I. I., Kes, M., Juliastuti, H., Kes, M., Yuslianti, E. R., Handayani, D. R., ... & Candra, B. D. (2021). Purple Colored Vegetables and Fruits to Reduce Free Radicals. Yogyakarta: Deepublish.

Riniati, R., Sularasa, A., & Febrianto, A. D. (2019). Extraction of Shoe Flower (Hibiscus Rosa Sinensis L) using Methanol Solvent with Soxhletation Method for Acid-Base Titration Indicator. Indonesian Journal of Chemical Analysis (IJCA), 34-40.

Suerni, E., Alwi, M., & Guli, M. M. (2013). Inhibition Test of Extracts of Pineapple (Ananas comosus L. Merr.), salak (Salacca edulis Reinw.) and Mango Kweni (Mangifera odorata Griff.) Fruit Extracts Against Staphylococcus Aureus. Biocelebes, 7(1).

Suhartati, R., & Afsgar, F. (2021). Utilization of Purple Cabbage (Brassica oleracea L) As an Indicator of Carbohydrate Fermentation in Biochemical Test Media. Journal of Indonesian Medical Laboratory and Science (JoIMedLabS), 2(1), 1-13.


Refbacks

  • There are currently no refbacks.