RODUCTION OF ANGKAK USING SOLID STATE FERMENTATION: SCALE UP

• Main Author: Christy Yusano, Cika
• Format: Final Project
• Language: Indonesia
• Subjects: Teknik kimia
• Online Access: https://digilib.itb.ac.id/gdl/view/74085
• Institution: Institut Teknologi Bandung

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.