Deivy Andhika Permata, Deivy Andhika Permata and Alfi Asben, Alfi Asben
PENGARUH JENIS SUBSTRAT UMBI-UMBIAN DALAM PRODUKSI
PIGMEN ANGKAK MENGGUNAKAN Monascus purpureus.
Seminar Nasional Ketahanan Pangan dan Pertanian Berkelanjutan
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c8-c13.
ISSN 978-979-98691-7-3
Abstract
The study aims was to determine the appropriate of tubers type as substrate in producing natural angkak pigment by using Monascus purpureus. The research was done by three treatments of tubers types and a rice as comparison, namely : X1 (rice), X2 (sweet potato), X3 (cassava), and X4 (taro). The research was done with 3 replications and reported with average of data on statistical analysis. Process production of angkak pigment was done by : 1) Preparation of tubers and rice substrate, 2) Preparation of M. purpureus inoculum, and 3) Fermentation of angkak pigment. The result showed that cassava was appropriate susbstrate that gave the highest of pigment intensity for λ 400 nm (yellow), λ 470 nm (orange), and λ 500 nm (red). The content of residual starch and antioxidant were 27.27 % and 23.63% respectively. This results almost same with the results of the angkak pigment was produced by rice substrate.
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