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dc.contributor.authorPurwadaria, Tresnawati
dc.contributor.authorGunawan, Lisrina
dc.contributor.authorGunawan, Agustin Wydia
dc.date.accessioned2011-03-24T04:32:24Z
dc.date.available2011-03-24T04:32:24Z
dc.date.issued2010
dc.identifier.issn1978-3477
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/43063
dc.description.abstractPigmen 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.en
dc.publisherIPB (Bogor Agricultural University)
dc.relation.ispartofseriesVol.4;No.1
dc.titleThe Production of Nata Colored by Monascus Purpureus J1 Pigments as Functional Foodsen
dc.title.alternativeMicrobiology Indonesia Vol.4 No.1 Tahun 2010en


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