PRODUCTION OF ANGKAK USING SOLID STATE FERMENTATION: SCALE UP

Angkak is obtained from fermented rice by Monascus purpureus. Angkak has economic value and is easy to produce as its raw materials from agro-industry, such as rice through the solid-state fermentation (SSF) that only requires a relatively low water level. Unfortunately, SSF apllication to produce A...

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Main Author: Kusuma Aji, Aditya
Format: Final Project
Language:Indonesia
Online Access:https://digilib.itb.ac.id/gdl/view/73988
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Institution: Institut Teknologi Bandung
Language: Indonesia
id id-itb.:73988
spelling id-itb.:739882023-06-26T08:59:22ZPRODUCTION OF ANGKAK USING SOLID STATE FERMENTATION: SCALE UP Kusuma Aji, Aditya Indonesia Final Project angkak; rice; solid-state fermentation; Monascus purpureus; scale-up INSTITUT TEKNOLOGI BANDUNG https://digilib.itb.ac.id/gdl/view/73988 Angkak is obtained from fermented rice by Monascus purpureus. Angkak has economic value and is easy to produce as its raw materials from agro-industry, such as rice through the solid-state fermentation (SSF) that only requires a relatively low water level. Unfortunately, SSF apllication to produce Angkak is still scarce, especially in Indonesia. In fact, the commercial standard for Angkak qualities is still not known with certainty. This is a problem that needs attention given the high market demand for Angkak. Therefore, this study was conducted to determine the parameters needed to scale-up the production of Angkak. The analysis was carried out by several tests, including the pigment and isoflavone level test. In particular, the research was studied from the erlenmeyer to the fermenter scale. On the erlenmeyer scale, the treatment given is the variations in substrate particle sizes and fermentation time. It is intended to determine the optimal substrate conditions and fermentation time as a basis in the fermenter scale. On the fermenter scale, the treatment given is the variations of fermenter type and air flow rate. This is aimed to identify the fermenter type that is efficient in the large-scale production of Angkak and the effect of air flow rate on Angkak. Based on the research, the substrate particle size affect directly on void fraction, especially the heat accumulation on the bed. The fermentation time affects the life phase of biomass. The reactor type affects the determination of the proper configuration, and the air flow rate affects the temperature and moisture content of the bed. The optimum fermentation parameters were obtained in the rice IR-42 with a size of 0-9 mesh for 14 days of fermentation. The fermentation process is better to takes place in a tray fermenter with an air flow rate of 0.5 ???? ?????????????1 (????????????????????????????????????????)?1. text
institution Institut Teknologi Bandung
building Institut Teknologi Bandung Library
continent Asia
country Indonesia
Indonesia
content_provider Institut Teknologi Bandung
collection Digital ITB
language Indonesia
description Angkak is obtained from fermented rice by Monascus purpureus. Angkak has economic value and is easy to produce as its raw materials from agro-industry, such as rice through the solid-state fermentation (SSF) that only requires a relatively low water level. Unfortunately, SSF apllication to produce Angkak is still scarce, especially in Indonesia. In fact, the commercial standard for Angkak qualities is still not known with certainty. This is a problem that needs attention given the high market demand for Angkak. Therefore, this study was conducted to determine the parameters needed to scale-up the production of Angkak. The analysis was carried out by several tests, including the pigment and isoflavone level test. In particular, the research was studied from the erlenmeyer to the fermenter scale. On the erlenmeyer scale, the treatment given is the variations in substrate particle sizes and fermentation time. It is intended to determine the optimal substrate conditions and fermentation time as a basis in the fermenter scale. On the fermenter scale, the treatment given is the variations of fermenter type and air flow rate. This is aimed to identify the fermenter type that is efficient in the large-scale production of Angkak and the effect of air flow rate on Angkak. Based on the research, the substrate particle size affect directly on void fraction, especially the heat accumulation on the bed. The fermentation time affects the life phase of biomass. The reactor type affects the determination of the proper configuration, and the air flow rate affects the temperature and moisture content of the bed. The optimum fermentation parameters were obtained in the rice IR-42 with a size of 0-9 mesh for 14 days of fermentation. The fermentation process is better to takes place in a tray fermenter with an air flow rate of 0.5 ???? ?????????????1 (????????????????????????????????????????)?1.
format Final Project
author Kusuma Aji, Aditya
spellingShingle Kusuma Aji, Aditya
PRODUCTION OF ANGKAK USING SOLID STATE FERMENTATION: SCALE UP
author_facet Kusuma Aji, Aditya
author_sort Kusuma Aji, Aditya
title PRODUCTION OF ANGKAK USING SOLID STATE FERMENTATION: SCALE UP
title_short PRODUCTION OF ANGKAK USING SOLID STATE FERMENTATION: SCALE UP
title_full PRODUCTION OF ANGKAK USING SOLID STATE FERMENTATION: SCALE UP
title_fullStr PRODUCTION OF ANGKAK USING SOLID STATE FERMENTATION: SCALE UP
title_full_unstemmed PRODUCTION OF ANGKAK USING SOLID STATE FERMENTATION: SCALE UP
title_sort production of angkak using solid state fermentation: scale up
url https://digilib.itb.ac.id/gdl/view/73988
_version_ 1822993491453542400