#TITLE_ALTERNATIVE#
Angkak is one of the ingredients for food and traditional Indonesian medicine that is produced by <br /> <br /> fungus from genus Monascus. Angkak is generally used as a supplement to enhance trombosit growth <br /> <br /> in dengue fever and as food colorant. In Indonesia th...
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| Main Author: | |
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/27653 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Angkak is one of the ingredients for food and traditional Indonesian medicine that is produced by <br />
<br />
fungus from genus Monascus. Angkak is generally used as a supplement to enhance trombosit growth <br />
<br />
in dengue fever and as food colorant. In Indonesia there are already standardized herbal medicine <br />
<br />
containing Angkak as the main ingredient. Besides as supplement to enhance trombosit growth and <br />
<br />
as food colorant, angkak is used as dietary supplement to reduce blood cholesterol.Angkak is usually <br />
<br />
produced by solid state fermentation of rice or other carbohydrate source with Monascus purpureus. <br />
<br />
Adlay (Coix lacryma-jobi) is a new substrate for solid state fermentation of Monascus sp. According to <br />
<br />
the Chinese medical treatment, the seed of adlay was used to treat warts, chapped skin, rheumatism <br />
<br />
and neuralgia and as an anti-inflammatory. The advantage of producing angkak with adlay is the low <br />
<br />
concentration of mycotoxin compound citrinin that is produced relatively to rice. The purpose of this <br />
<br />
study is to determine the suitable condition for producing angkak using adlay as substrate. Rice and <br />
<br />
adlay was fermented using the suspension containing Monascus purpureus (ITB-HD-F001) with the <br />
<br />
total mold of 1.47 x 105 cfu/ml with the addition of 2 ml and 4 ml of sterilized water to the substrate <br />
<br />
and incubated for 14, 21, and 28 days. The fermented rice and adlay is then extracted with ethyl <br />
<br />
acetate by sonication for 15 minutes and its monacolin K content was analyzed using HPLC with <br />
<br />
acetonitrile : phosphoric acid 0,1% (60:40) as mobile phase and UV detector with wavelength of 238 <br />
<br />
nm. The experiments performed showed that the result of fermentation adlay with the addition of 4 <br />
<br />
ml of sterilized water incubated for 21 days gave the highest amount of monacolin K, which was 25.71 <br />
μg / mL,but not higher than in rice with 36.22 µg/mL. <br />
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