Grds international conference on health and life (16)
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Enhanced Production of Red Pigment and Lovastatin by Co-culture with Saccharomyces
cerevisiae in Angkak Rice-Mung bean
SARI KURNIAWATIELOK ZUBAIDAH
Department of Agricultural Product TechnologyFaculty of Agricultural Technology
Brawijaya University
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Source : FDA (2009)
10 - 15 mg/day
30 - 35 mg/day
≥ 60 mg/day
1955 1975 2009
Consumption of Synthetic Food Colorant
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Synthetic Food Colorant
ColorADI
(mg/kg bb)
Amaranth Red 0-0.5
Sudan red 1 Red 0
Ponceau 4R Red 0 – 0.4
ADI value for synthetic food colorant
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The effect of consumption synthetic food colorant
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1
4
Fermentation product of
Monascus purpureus made of
rice
Stable at high temperature
(Wang dan Lin, 2007)
Haven’t allergic reaction
(Fardiaz dan Zakaria, 1996)
2
3
ANGKAK
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LOVASTATIN
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ANGKAK
Low Productivity of
Pigment and
LovastatinChiu, et al (2006)
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Adding Other Nutrition
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Component Quantity
Energy (Kal) 345
Protein (gram) 22.2
Fat (gram) 1.2
Carbohydrate (gram) 62.9
Calium (mg) 125
Phosphor (mg) 320
Fe (mg) 6.7
Zn (mg) 0.8
Vitamin A (SI) 157
Vitamin B1 (mg) 0.64
Vitamin C (mg) 6
Water (gram) 10
Adding Other Nutrition
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Co-culture with S.Cerevisiae
S. cerevisiaeInfluence factors :
Time of addition and concentration of S. cerevisiae
(Lim et al, 2000)
Adding another microbe that can stimulate
the metabolism of main microbe
(Panda et al.2010)
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IR-36 Rice
5% of mungbean
Sterilization at 121⁰C 15 minutes
Inoculation of M. purpureus2.107 cell/ml
Incubation at room temperature
Preparation of Angkak Fermentation
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S. cerevisiae 8th fermentation
day12th fermentation
day
14th fermentation dayDrying
Inoculation
During incubation…
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Research Result
8th day fermentation
with 104 cell/ml8th day fermentation
with 105 cell/ml8th day fermentation
with 106 cell/ml
12th day fermentation
with 104 cell/ml12th day fermentation
with 105 cell/ml
12th day fermentation
with 106 cell/ml
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Research Result
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
CONTROL FERMENTATION DAY 8 FERMENTATION DAY 12
RE
DP
IGM
EN
TIN
TE
NS
ITY
(OD
50
0 N
M)
TIME OF ADDITION
10^4 CELL/ML
10^5 CELL/ML
10^6 CELL/ML
Red pigment
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Research Result
Lovastatin
0.0
5.0
10.0
15.0
20.0
25.0
30.0
CONTROL FERMENTATION DAY 8 FERMENTATION DAY 12
LOV
AS
TA
TIN
CO
NC
EN
TR
AT
ION
(MG
/10
0G
)
TIME OF ADDITION
10^4 CELL/ML
10^5 CELL/ML
10^6 CELL/ML
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Research Result
Red Pigment Stability on pH
0.0
0.4
0.8
1.2
1.6
2.0
0 3 6 9 12 15
Pig
me
nt
Ab
sorb
ance
(O
D 5
00
nm
)
Incubation Time
ph 7
pH 3
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Research Result
Red Pigment Stability on Temperature
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
0 25 50 75 100 125 150 175 200
Pig
me
nt
Inte
sity
Heat Temperature 0C
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Conclusion
The red pigment was improved 69% and lovastatin wasimproved 39% when co-culture was added on the 12th dayof fermentation with 105 cell/ml S. cerevisiae
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