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

Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/43063

Title:	The Production of Nata Colored by Monascus Purpureus J1 Pigments as Functional Foods
Other Titles:	Microbiology Indonesia Vol.4 No.1 Tahun 2010
Authors:	Purwadaria, Tresnawati Gunawan, Lisrina Gunawan, Agustin Wydia
Issue Date:	2010
Publisher:	IPB (Bogor Agricultural University)
Series/Report no.:	Vol.4;No.1
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.
URI:	http://repository.ipb.ac.id/handle/123456789/43063
ISSN:	1978-3477
Appears in Collections:	Journal of Microbiology Indonesia

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