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

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DC Field	Value	Language
dc.contributor.author	Purwadaria, Tresnawati
dc.contributor.author	Gunawan, Lisrina
dc.contributor.author	Gunawan, Agustin Wydia
dc.date.accessioned	2011-03-24T04:32:24Z
dc.date.available	2011-03-24T04:32:24Z
dc.date.issued	2010
dc.identifier.issn	1978-3477	-
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/43063
dc.description.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.	en
dc.publisher	IPB (Bogor Agricultural University)
dc.relation.ispartofseries	Vol.4;No.1	-
dc.title	The Production of Nata Colored by Monascus Purpureus J1 Pigments as Functional Foods	en
dc.title.alternative	Microbiology Indonesia Vol.4 No.1 Tahun 2010	en
Appears in Collections:	Journal of Microbiology Indonesia

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