The Production of Nata Colored by Monascus Purpureus J1 Pigments as Functional Foods

Abstract

Pigmen from Monascus sp. may color nata. The mold also produces monacolin K that inhibits HMG-CoA reductase affecting the reduction of blood cholesterol. The aim of this study was to produce the colored nata containing monacolin K. The mold was isolated from commercial angkak. Potato sucrose (PS) and synthetic glucose (SG) media were used to ferment nata with Monascus purpureus Jl. Fermentation of nata in PS medium produced red nagta, while that in SG medium produced orange nata.