Elok Zubaidah, Lestari Puji Astuti, Teti Estiasih
Red mold rice, known as angkak, is a natural pigment product of Monascus purpureus fermented rice. Red mold rice produces lovastatin, a health beneficial compound, and yellow, orange, and red pigments. Mungbean sprout is supposed to enhance lovastatin and red pigments production during red mold rice fermentation. This study aimed to determine the effect of adding mung bean sprout at different concentration level (0, 2.5, 5, 7.5, 10, 12.5 and 15% w/w) on red pigments and lovastatin production of red mold rice. Water solubility at different temperature (25, 60, 80, 100C) and stability of red pigments toward temperature and pH were also evaluated. The result showed that red pigments and lovastatin production increased to mung bean sprout concentration 5% (1.92 AU/g), but higher concentration did not show further increase. In high mung bean sprout concentration, the high availability of protein possibly stimulated the growing cell and reduced the production of pigments. Similarly, lovastatin production increased to concentration of mung bean sprout 5% (23.46 mg/100 g) and then decreased in higher concentration. Lovastatin production was supposed to relate to micronutrient contents and amino acids in mung bean sprout. Increasing temperature enhanced the water solubility of red pigments. Red pigments were unstable at high temperature and more stable at pH 7 than pH 3. © 2017 author (s).
Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University, Jl. Veteran, Malang, Indonesia
