Optimizing Angkak Pigments and Lovastatin Production By Monascus purpureus [PDF]
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
Red Ginger Effect on Yield Percentage and Antioxidant Activity in Red Ginger–Angkak Combination [PDF]
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 +8 more sources
Penambahan angkak (monascus purpureus) pada tempe dalam peningkatan antioksidan [PDF]
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 +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 Science &Nutrition, Volume 7, Issue 11, Page 3494-3500, November 2019., 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.
Matej Patrovsky +3 more
wiley +2 more sources
Assessment of Monacolin in the Fermented Products Using Monascus purpureus FTC5391 [PDF]
BioMed Research International, Volume 2011, Issue 1, 2011., 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.
Zahra Ajdari +6 more
wiley +2 more sources
Scientific opinion on the safety of monacolins in red yeast rice [PDF]
EFSA Journal, Volume 16, Issue 8, August 2018., 2018 Abstract The Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion on the safety of monacolins in red yeast rice (RYR) and to provide advice on a dietary intake of monacolins that does not give rise to concerns about harmful effects to health.
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) +27 more
wiley +2 more sources
KARAKTERISTIK ORGANOLEPTIK DAN FISIKO-KIMIA SE’I IKAN TUNA DENGAN PEWARNA ALAMI ANGKAK [PDF]
JFMR-Journal of Fisheries and Marine Research, 2023 Se’i merupakan produk olahan daging asap khas NTT yang berbentuk irisan memanjang, beraroma asap cukup kuat, dan berwarna coklat sehingga terkadang kurang menarik konsumen.
Hardoko Hardoko +3 more
doaj +2 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 +2 more sources
Production of angkak through co-culture of Monascus purpureus and Monascus ruber [PDF]
Brazilian Journal of Microbiology, 2010 Bibhu Prasad Panda +2 more
exaly +2 more sources
Journal of Applied Agricultural Science and Technology, 2021 Sago hampas is waste from processing sago starch. Sago hampas is generally thrown away without any further treatment. Sago hampas contain nutrients that can be used as a substrate for fermentation of angkak.
Dian Pramana Putra +2 more
doaj +1 more source