Results 11 to 20 of about 152 (119)

Scientific opinion on the safety of monacolins in red yeast rice. [PDF]

EFSA J, 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), Younes M, Aggett P, Aguilar F, Crebelli R, Dusemund B, Filipič M, Frutos MJ, Galtier P, Gott D, Gundert-Remy U, Kuhnle GG, Lambré C, Leblanc JC, Lillegaard IT, Moldeus P, Mortensen A, Oskarsson A, Stankovic I, Waalkens-Berendsen I, Woutersen RA, Andrade RJ, Fortes C, Mosesso P, Restani P, Pizzo F, Smeraldi C, Wright M.   +27 more
europepmc   +2 more sources

STUDI KARAKTERISTIK SELAI KOLANG KALING MARKISA DENGAN PENAMBAHAN PEWARNA ANGKAK

Journal of Applied Agricultural Science and Technology, 2019
Pengolahan selai dengan bahan baku kolang kaling dan buah markisa akan memberikan warna selai yang kurang menarik. Pigmen angkak dapat dijadikan alternatif pewarna alami yang baik dan cukup stabil dimana juga dapat meningkatkan aktivitas antioksidan pada
Alfi Asben, Gunarif Taib, Yuni Rahmawati
doaj   +5 more sources

Pewarnaan Alami Benang Katun Menggunakan Angkak (Monascus Purpureus)

BAJU: Journal of Fashion & Textile Design Unesa, 2023
Pewarna alami dapat diperoleh dari tumbuhan, hewan, mineral dan mikroorganisme. Mikroorganisme yang memiliki kemampuan untuk menghasilkan pigmen adalah jamur Monascus Purpureus. Angkak atau Monascus Purpureus merupakan hasil fermentasi dari beras dengan jamur Monascus Spp.
Ratna Endah Santoso
exaly   +2 more sources

PENGARUH UKURAN PARTIKEL AMPAS SAGU DALAM PRODUKSI PIGMEN ANGKAK MENGGUNAKAN Monascus purpureus

Jurnal Teknologi Pertanian Andalas, 2018
Angka pigment is one of food colorants that safe to used. It can be produced by subtrate that contain of sago hampas. The objective of the research was to get the appropriate of sago hampas particle size to produce the angkak pigment.
Alfi Asben, Deivy Andhika Permata
doaj   +3 more sources

Isoterm Sorpsi Air pada Tepung Ubi Jalar Terfermentasi dengan Angkak [PDF]

Jurnal Kimia Valensi, 2017
The research was aimed to obtain moisture sorption curve , moisture sorption isotherm models and obtain determine the water content monoleyer of fermented sweet potato flour with red yeast rice.The moisture sorption isotherm model used are GAB ...
Yulinda Eka Ayu Rukmawati, Sri Hartini, Margaretha Novian Cahyanti   +2 more
doaj   +2 more sources

The effect of Angkak and a toxic dose of erythrosine on histopathology of mice (Mus musculus) kidney

IOP Conference Series: Earth and Environmental Science, 2020
Abstract Angkak was a traditional fermented natural product originating from China. Some advantages of Angkak as food coloring were a more consistent and stable color, the ability of pigments to dissolve in water, the colors could be mixed with other pigments and were safe for consumption.
D K Sári
exaly   +2 more sources

PENGARUH PENAMBAHAN BEE POLLEN TERHADAP KARAKTERISTIK YOGURT ANGKAK BIJI DURIAN

Jurnal Teknologi Pangan Dan Gizi, 2022
Yogurt merupakan salah satu pangan fungsional yang memiliki manfaat kesehatan dan telah dikenal masyarakat. Perkembangan yogurt dilakukan untuk meningkatkan nilai fungsional dan gizinya. Salah satu pengembangannya adalah dikombinasikan dengan Angkak Biji Durian. Angkak biji durian memiliki sebagai antioksidan, antidiabetes dan antihiperkolestrol, namun
David Rusli, Yakobus Andrean Saputra, Ignatius Srianta, Ira Nugerahani, Indah Kuswardani, Maria Matoetina   +5 more
exaly   +2 more sources

Phagochytosis Activity Test of Red Ginger and Angkak Combination Extract by Carbon Clearance Method

Biology, Medicine & Natural Product Chemistry
Red ginger (Zingiber officinale Roscoe var. rubrum) and angkak (Oryza sativa) are used in traditional chinese medicine to improve body health. Both are known to have immunostimulatory activity that increases phagocytic activity of macrophage.
Fajar Nugraha, Halim Halim, Hariyanto IH, Andhi Fahrurroji, Desy Siska Anastasia   +4 more
doaj   +2 more sources

PENGARUH PEMBERIAN ANGKAK TERHADAP KENAIKAN JUMLAH TROMBOSIT TIKUS JANTAN

Jurnal Farmasi Sains dan Komunitas, 2016
: The research has purpose to get information about the effect of water-boiled red yeast rice for raising the platelet levels so that it can be used as a supplement for patients of Dengue Hemorrhagic Fever (DHF).
Christianus Heru Setiawan
doaj   +2 more sources

PRODUKSI PIGMEN ANGKAK OLEH MONACUS [Production of Angkak Pigments by (Monascus)]

Jurnal Teknologi dan Industri Pangan, 2004
Monascus is one of the important molds for producing food colorants. Monascus produces non polar, semi polar, as well as polar food colorants and brown, red or yellow poliketide pigments.
K H Timotius
doaj   +1 more source