Results 41 to 50 of about 152 (119)
Manfaat Bekatul Beras Putih dan Angkak dalam Pembuatan Cookies dan Roti
Muhammadiyah Journal of Nutrition and Food Science (MJNF), 2021 Latar belakang: Penambahan bahan pada suatu produk pangan seringkali dilakukan untuk meningkatkan kualitas produk tersebut. Ringkasan ini dibuat dengan analisa berbagai sumber penelitian yang telah ada berdasarkan kriteria yang ditetapkan, dan bertujuan untuk mengkaji potensi bekatul beras putih dan angkak untuk meningkatkan kualitas cookies dan roti ...
Claudia Coritama +2 more
openaire +2 more sources
Pengaruh Penambahan Laurat dan Glisin terhadap Nilai Warna dan Kadar Sitrinin Angkak
Agritech, 2019 Angkak, commonly used for food colorant and flavor enhancers in oriental cuisine, is the result of fermentation by Monascus purpureus on steamed rice. In addition to producing pigments Monascus purpureus, Angkak also produces mycotoxins, citrinin, which ...
Susana Ristiarini +3 more
doaj +1 more source
In Silico Study on Testing Antidiabetic Compounds Candidate from Azaphilone Mold Monascus sp.
Microbiology Indonesia, 2020 Monascus sp. is a mold that is used for rice fermentation so that the brown rice is produced (Red Mold Rice) or Angkak. This rice has long been used on Asian food and traditional medicine.
Anna Yuliana +3 more
doaj +1 more source
Jurnal Ilmu Peternakan dan Veteriner TropisThis study aimed to evaluate the physicochemical and microbiological quality of beef se’i produced with angkak extract as a natural saltpeter substitute at different storage durations.
Bastari Sabtu +2 more
doaj +1 more source
Jurnal Kesehatan Lingkungan, 2020 Introduction: Food circulation among communities is prone to chemical contamination. The contamination is obtained from both food processing and food cultivation (planting, raw materials). One of the examples related to chemical contamination can be seen
Nuur Anisa Aprilianintyas
doaj +1 more source
Studi In-Vitro : Efek Antikolesterol Dari Ekstrak Angkak
Jurnal Ilmiah JKA (Jurnal Kesehatan Aeromedika)Angkak merupakan produk hasil fermentasi beras dengan menggunakan kapang Monascus purpureus, angkak banyak digunakan masyarakat untuk membantu memperbaiki gejala demam berdarah, menurunkan tekanan darah tinggi dan menurunkan kadar kolesterol. Angkak memiliki kandungan senyawa alkaloid, flavonoid dan saponin yang telah diketahui pada penelitian ...
Eva Pahlani, null Tantriska, null Aldi
openaire +1 more source
Jurnal Pangan dan Agroindustri, 2015 Hiperkolesterolemia ialah keadaan kolesterol dalam darah melebihi batas normal. Angkak dengan penambahan bekatul dipercaya mampu menjadi solusi penurun hiperkolesterolemia, disebabkan adanya lovastatin dari metabolit sekunder Monascus purpureus.
Irfi Wahyuningrum, Elok Zubaidah
doaj
Engineering rice based medium for production of lovastatin with Monascus species
Czech Journal of Food Sciences, 2009 Angkak (red mold rice, red yeast rice, Chinese red rice), a traditional Chinese functional food is produced by solid-state fermentation of cooked non-glutinous rice with Monascus species.
Bibhu Prasad Panda +2 more
doaj +1 more source
PENGARUH JENIS DAN KONSENTRASI BAHAN PENGISI TERHADAP VIABILITAS DAN METABOLIT SEKUNDER RAGI ANGKAK
Jurnal Pangan dan Agroindustri, 2015 Angkak merupakan produk fermentasi beras menggunakan kapang Monascus purpureus. Fermentasi angkak membutuhkan waktu relatif lama. Alternatif untuk mempercepat proses fermentasinya dengan membuat ragi angkak.
Nadzira +2 more
doaj
Enhancing Quality of Drying Mixed Shrimp Paste from Karawang with Red Pigment by Angkak
IPTEK The Journal for Technology and Science, 2018 existence of shrimp paste farmer is supported by activities of auction fish place one of which located Ciparage beach, Karawang – West Java. Perpetrators produced 2 products such as shrimp paste and mixed shrimp paste. Utilization of Rebon shrimp by totality does not need other additives because drying process brings out the color that had itself so ...
Dessy Agustina Sari +5 more
openaire +2 more sources