#TITLE_ALTERNATIVE#

• Main Author: UTOMO NIM : 10713080, HAKIM
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/27653
• Institution: Institut Teknologi Bandung

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 /> &#956;g / mL,but not higher than in rice with 36.22 µg/mL. <br />