Results 101 to 110 of about 152 (119)

Analyses of red fermented rice (angkak) and report of a newMonascus metabolite

Mycotoxin Research, 2002
A HPLC-based method for the analysis of red fermented rice and results obtained with it are presented. Formation of citrinin, red, orange and yellow pigments byMonascus depends on the culture substrate. Citrinin and some pigments are decomposed by heat.
D, Wild, M, Gareis, H U, Humpf
openaire   +2 more sources

PEMANFAATAN EKSTRAK ANGKAK (MONASCUS PURPUREUS) SEBAGAI SEDIAAN KOSMETIK PEWARNA RAMBUT

Garina, 2021
The background of researchers doing this research is based on the problem at hand how does the use of angkak extract (monascus purpureus) as a cosmetic hair dye. One of the ingredients used to dye hair is natural the red rice riser (monascus purpureus). Research aims to know how taking advantage of angkak extract (monascus purpureus) in the making of a
null Ponco Nofian Mustoro, null Sekar Larasati Setyaningrum Este   +1 more
openaire   +1 more source

Aktivitas Antibakteri Tempe Angkak Terhadap Bakteri Bacillus sp dan Escherichia Coli

Jurnal Biologi Indonesia, 2022
Tempe is a fermented soybean products from Java, Indonesia, which has been known as a source of protein, vitamin B12, and contains bioactive compounds such as isoflavones in significant quantities an there are other bioactive components such as antibacterial.
Indah Sari Pakpahan, Lusiawati Dewi
openaire   +1 more source

New Monascus Metabolite Isolated from Red Yeast Rice (Angkak, Red Koji)

Journal of Agricultural and Food Chemistry, 2002
Red yeast rice (angkak, red koji) obtained as cultures of Monascus purpureus on rice was extracted and analyzed by HPLC. In addition to the known red, orange, and yellow pigments and the mycotoxin citrinin, a new Monascus metabolite was detected. It is present in the original red yeast rice and formed in higher amounts when red yeast rice is heated ...
Dieter, Wild, Gabor, Tóth, Hans-Ulrich, Humpf   +2 more
openaire   +2 more sources

Pengaruh Penambahan Bubuk Angkak terhadap Karakteristik Sirup Sirsak

2021
Angkak merupakan pewarna alami yang dihasilkan oleh kapang Monascus purpureus. Pada penelitian ini angkak digunakan sebagai pewarna alami pada sirup sirsak. Penelitian ini bertujuan untuk mempelajari pengaruh penambahan angkak dan mendapatkan konsentrasi yang tepat untuk produk sirup sirsak.
openaire  

Pengaruh Penambahan Bubuk Angkak Terhadap Karakteristik Selai Kolang-Kaling Markisa

2017
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk angkak terhadap karakteristik selai dan mengetahui konsentrasi penambahan bubuk angkak yang tepat dalam pembuatan selai kolang kaling markisa. Penelitian ini menggunakan rancangan acak lengkap (RAL) terdiri dari 5 perlakuan dan 3 kali ulangan yaitu A (tanpa penambahan bubuk angkak (0%))
openaire   +1 more source

Formation analysis of primary and secondary metabolites during angkak fermentation based on GC-TOF-MS, GC-FID, and HPLC and metabolomics analysis

The Microbe, 2023
Chiravoot Pechyen, Kitisart Kraboun
exaly  

Pengaruh Penambahan Angkak Terhadap Karakteristik Sosis Ikan Lele (clarias gariepinus) Selama Penyimpanan

Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 2022
I Dewa Gde Mayun Permana, I Gusti Ayu Ekawati   +1 more
exaly  

PENGARUH PENAMBAHAN ANGKAK SEBAGAI PEWARNA TERHADAP KARAKTERISTIK SNACK EKSTRUSI

2019
Snack ekstrusi jagung dengan penambahan bubuk angkak adalah makanan ringan yang dibuat melalui proses ekstrusi dari bahan baku tepung jagung dan penambahan warna bubuk angkak. Angkak adalah bahan pewarna alami yang dihasilkan oleh kapang Monascus purpureus.
openaire  

Monascus spp. ile kırmızı renk pigmenti(angkak) üretimi

2015
Silbir, Mehmet Selim, Göksungur, Mehmet Yekta   +1 more
openaire   +1 more source