期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2014
卷号：6
期号：1
页码：56-59
DOI：10.19026/ajfst.6.3030
出版社：MAXWELL Science Publication
摘要：Red yeast rice, known as Angkak, is a natural dye product of rice fermented by mold Monascus purpureus . Red yeast rice contains lovastatin compounds as secondary metabolites that have been shown to lower triglycerides and cholesterol. Increase secondary metabolites can be done by the addition of a source of vitamin B1 and zinc. Rice bran is a good source of vitamin B1 and zinc. This study aims to increase levels of lovastatin and red pigments are produced during the fermentation of red yeast rice. The study uses a completely randomized design consisting of 6 treatments: the addition of rice bran on the fermentation medium (2.5, 5, 7.5, 10, 12.5 and 15%, respectively). The best treatment obtained from treatment adding with 5% rice bran where has the following characteristics: intensity of red pigment 3.574, 102.040 ppm lovastatin levels, the level of redness (a+) 15.40. The best treatment resulting red pigment solubility at a temperature of 25, 60, 80 and 100°C range from 1,149 to 2,552.
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