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Evi Triana
Pusat Penelitian Biologi, Lembaga Ilmu Pengetahuan Indonesia Cibinong Science Center, Jl. Raya Bogor Km. 46, Cibinong, Jawa Barat
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology

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PENGARUH Saccharomyces cerevisiae TERHADAP KADAR LOVASTATIN DALAM ANGKAK YANG DIHASILKAN DARI FERMENTASI BERAS OLEH Monascus purpureus JMBA Evi Triana; Novik Nurhidayat
JURNAL PENELITIAN BIOLOGI BERKALA PENELITIAN HAYATI Vol 14 No 2 (2009): June 2009
Publisher : The East Java Biological Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23869/342

Abstract

Fermented rice by Monascus purpureus, namely angkak, produces lovastatin. Lovastatin has been believed and studied as antihypercholesterolemic agent. The level of lovastatin in natural occurred product is very low, result in high price in the market. Something which could increase lovastatin amount is required to be investigated. Therefore a study about the effect of Saccharomyces cerevisiae in stimulating the growth of M. purpureus and the best time for adding S. cerevisiae in order to yield optimal amount of lovastatin has been conducted. The result showed that the best time for addition S. cerevisiae yieldied optimal amount of lovastatin is the day 12.
Co-Authors Novik Nurhidayat