THE EFFECT OF METHIONINE ADDITION TO INCREASE MONACOLIN K PRODUCTION IN Monascus purpureus SOLID FERMENTATION FROM ANGKAK RICE IN MARKET
Background and Purpose: Monascus Fermented Rice (MFR= angkak) is the fermentation product of rice by a fungus Monascus purpureus. Fermentation of red yeast rice produces monacolin K or lovastatin anticholesterol compounds, but until today, the efforts to produce monakolin K constrained by its low...
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| Format: | Theses |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/45726 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Background and Purpose: Monascus Fermented Rice (MFR= angkak) is the
fermentation product of rice by a fungus Monascus purpureus. Fermentation of
red yeast rice produces monacolin K or lovastatin anticholesterol compounds, but
until today, the efforts to produce monakolin K constrained by its low yield. The
purpose of this study was to identify and analyze one of the secondary
metabolites, monacolin K, from M. purpureus which obtained from several red
yeast rice that sold in some supermarkets in Bandung, and to increase the
productivity of monacolin K from M. purpureus with addition of the methionine.
Method: M. purpureus from some red yeast rice were grown on PDA, then they
were identified macroscopically and microscopically to determine the type of
fungi from the Monascus genus. The production of inoculum is carried out based
on the results of previous optimization studies using YMP medium (Yeast extract-
Malt extract- Peptone) fermentation for 8 days. Inoculum was added into rice
media, and fermented at temperature of 27-32
o
C for 14 days. Fermented rice
samples analyzed by measuring the absorbance of extract counting monakolin K,
the moisture content level, and the amount of colonies. The effect of methionine
additions to the monacolin K level was evaluate using HPLC method. Result: Red
yeast rice produced the highest biomass of 11.3x10
3
CFU/g with water content of
16.8 % w/w. Monacolin K standard calibration curve with the regression equation
of y = 3987x –1177 provides linear in the range concentration of 0.01 –1.00
mg/mL with a correlation coefficient r = 0.9979. The addition of the methionine
amino acid at concentration of 0.3%w/v –1.0%w/v increased the production of
monacolin K compared with no addition of the methionine amino acid at levels of
1.72 to 7.02 ?g/mg extract. Conclusion: Monascus purpureus from red yeast rice
in supermarkets B is the isolate highest biomass at rice fermentation. The
concentration of monacolin K in without methionine and with methionine 0.3;
0.4; 0.5; and 1%b/v were 7, 9, 11, and 19 respectively.
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