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2014 (Vol. 6, Issue: 1)
Article Information:

Effect Addition of Rice Bran on Fermentation Process to Increasing Lovastatin and Intensity of Red Pigment Angkak

Elok Zubaidah and Alicia Puspita Dewi
Corresponding Author:  Elok Zubaidah 

Key words:  Angkak, lovastatin, red pigmen, rice bran, , ,
Vol. 6 , (1): 56-59
Submitted Accepted Published
August 21, 2013 September 16, 2013 January 10, 2014
Abstract:

Red yeast rice, known as Angkak, is a natural dye product of rice fermented by mold Monascus purpureus. Red yeast rice contains lovastatin compounds as secondary metabolites that have been shown to lower triglycerides and cholesterol. Increase secondary metabolites can be done by the addition of a source of vitamin B1 and zinc. Rice bran is a good source of vitamin B1 and zinc. This study aims to increase levels of lovastatin and red pigments are produced during the fermentation of red yeast rice. The study uses a completely randomized design consisting of 6 treatments: the addition of rice bran on the fermentation medium (2.5, 5, 7.5, 10, 12.5 and 15%, respectively). The best treatment obtained from treatment adding with 5% rice bran where has the following characteristics: intensity of red pigment 3.574, 102.040 ppm lovastatin levels, the level of redness (a+) 15.40. The best treatment resulting red pigment solubility at a temperature of 25, 60, 80 and 100C range from 1,149 to 2,552.
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  Cite this Reference:
Elok Zubaidah and Alicia Puspita Dewi, 2014. Effect Addition of Rice Bran on Fermentation Process to Increasing Lovastatin and Intensity of Red Pigment Angkak.  Advance Journal of Food Science and Technology, 6(1): 56-59.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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