Abstract
Red yeast rice, known as Angkak, is a natural dye product of rice fermented by mold Monascus purpureus. Red yeast rice contains lovastatin compounds as secondary metabolites that have been shown to lower triglycerides and cholesterol. Increase secondary metabolites can be done by the addition of a source of vitamin B1 and zinc. Rice bran is a good source of vitamin B1 and zinc. This study aims to increase levels of lovastatin and red pigments are produced during the fermentation of red yeast rice. The study uses a completely randomized design consisting of 6 treatments: the addition of rice bran on the fermentation medium (2.5, 5, 7.5, 10, 12.5 and 15%, respectively). The best treatment obtained from treatment adding with 5% rice bran where has the following characteristics: intensity of red pigment 3.574, 102.040 ppm lovastatin levels, the level of redness (a+) 15.40. The best treatment resulting red pigment solubility at a temperature of 25, 60, 80 and 100°C range from 1,149 to 2,552.
Highlights
Rice fermented with M. purpureus, is one of the natural dyes are produced by mold (Fabre et al, 1993)
Presence of lovastatin would compete with HMG CoA (3-hydroxyl3-metilglutaril-coenzyme A) which is a substrate for the formation so that levels of LDL cholesterol (Low Density Lipoprotein) in the blood will decrease
This study aims to increase levels of lovastatin and red pigments are produced during the fermentation of red yeast rice
Summary
Rice fermented with M. purpureus (in form of dried powder), is one of the natural dyes are produced by mold (Fabre et al, 1993). Dye from red yeast rice has a non-toxic nature and is not to be carcinogenic (Fardiaz and Zakaria, 1996). Lovastatin is a statin class of compounds that have been shown to lower triglycerides and cholesterol in the blood. Lovastatin can lower blood cholesterol levels by 11-32% and triglycerides by 12-19% and did not show any adverse effects (Heber and Ashley, 1999). Presence of lovastatin would compete with HMG CoA (3-hydroxyl3-metilglutaril-coenzyme A) which is a substrate for the formation so that levels of LDL cholesterol (Low Density Lipoprotein) in the blood will decrease. One of the factors that influence the production of fermented red yeast rice is a type of medium used. Angkak fermentation medium is a medium with a high content of amylose and amylopectin were lower. IR36 rice is a type of rice that has a high amylose content (>20%) is as much as 27% (Suprihatno et al, 2009)
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