Results 1 to 10 of about 152 (119)
Production of angkak through co-culture of Monascus purpureus and Monascus ruber [PDF]
Brazilian Journal of Microbiology, 2010 Angkak (red mold rice, red yeast rice, Chinese red rice) is a traditional Chinese medicine produced by solid-state fermentation of cooked non-glutinous rice with Monascus species. The secondary metabolite of Monascus species, monacolin K /lovastatin, has been proven to lower blood lipid levels. In this study, a co-culture of Monascus purpureus MTCC 369
Bibhu Prasad Panda +2 more
exaly +7 more sources
Optimizing Angkak Pigments and Lovastatin Production By Monascus purpureus
HAYATI Journal of Biosciences, 2008 Angkak pigments and lovastatin had been reported very useful as natural coloring agents, as an agent to increase thrombocyte level in Dengue hemorrhagic fever, and also as a compound that was able to control blood cholesterol level.
HASIM DANURI
exaly +6 more sources
Biology, Medicine & Natural Product ChemistryAngkak and red ginger, which represents West Borneo’s Chinese ethnic group’s herbal cooking, were studied to produce antioxidant activity through shogaol along with monacolin K and respond to DPPH (2, 2-diphenyl-1-picrylhydrazyl) test. This research aims
Andhi Fahrurroji, Fajar Nugraha
exaly +4 more sources
Citrinin and color analysis of angkak collected from several regions in Indonesia
Food Research, 2017 Angkak, a fermentation product of rice by Monascus sp., is used for natural food coloring, spices, and medicine by Indonesian people who believe in its pharmacological properties. However, Monascus sp.
Ristiarini, S. +3 more
exaly +3 more sources
Red Ginger Effect on Yield Percentage and Antioxidant Activity in Red Ginger–Angkak Combination
Majalah Obat TradisionalRed ginger and angkak are often combined in Chinese cuisine to maintain health. Both of these ingredients are known to have potent antioxidant activity respectively, but the combination of red ginger and angkak has never been studied. The purpose of this
Fajar Nugraha
exaly +4 more sources
Production of γ- Aminobutyric Acid (GABA) by Monascus Purpureus isolated from Angkak, a mold isolated from Angkak in Semarang, Indonesia [PDF]
Journal of Physics: Conference Series, 2021 Abstract Angkak is a rice fermented product that has red colour because of the presence of Monascus sp. This product has long been used as a food colouring and traditional medicine, especially in Asian countries including Indonesia. Angkak is also commercialized in Semarang and used as a medicine for dengue fever. Monascus purpureus is a
E Kusdiyantini +2 more
exaly +2 more sources
Effect of initial pH, different nitrogen sources, and cultivation time on the production of yellow or orange Monascus purpureus pigments and the mycotoxin citrinin. [PDF]
Food Sci Nutr, 2019 The combined effect of culture pH and nitrogen source on the biosynthesis of Monascus purpureus yellow (ankaflavin and monascin) and orange (rubropunctatin and monascorubrin) pigments, plus the mycotoxin citrinin, was evaluated chromatographically.
Patrovsky M +3 more
europepmc +2 more sources
Pemanfaatan Angkak Sebagai Pewarna Alami Pada Terasi Udang
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 2012 Maraknya penggunaan pewarna rhodamin B pada produk terasi telah mendorong dilakukannya penelitian ini. Sebagai pewarna terasi dipilih pewarna alami yang berasal dari angkak, hasil fermentasi beras menggunakan kapang Monascus purpureus, karena pewarna ini
Ninoek Indriati, Fairdiana Andayani
doaj +3 more sources
Penambahan angkak (monascus purpureus) pada tempe dalam peningkatan antioksidan
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2022 Tempe is a fermented food product that can be consumed as an energy source. The use of soybeans as a basic ingredient and the addition of Angkak can improve the quality of tempeh such as increasing its water content and antioxidants. The purpose of this
Ega Meilenia Putri Pamungkas +2 more
doaj +4 more sources
Assessment of monacolin in the fermented products using Monascus purpureus FTC5391. [PDF]
J Biomed Biotechnol, 2011 Monacolins, as natural statins, form a class of fungal secondary metabolites and act as the specific inhibitors of HMG‐CoA reductase. The interest in using the fermented products as the natural source of monacolins, instead of statin drugs, is increasing enormously with its increasing demand.
Ajdari Z +5 more
europepmc +2 more sources