Produksi Konsentrat dan Bubuk Pigmen Angkak darl Monascus purpureus serta Stabilitasnya selama Penyimpanan
| Main Authors: | Jenie, Betty Sri Laksmi, Mitrajanti, K. Dharma, Fardiaz, Srikandi |
|---|---|
| Terbitan: |
IPB (Bogor Agricultural University)
, 2010
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| Online Access: |
http://repository.ipb.ac.id/handle/123456789/41853 |
Daftar Isi:
- Angkak pigment was produced by Monascus purpureus using the waste-water of tapioca processing containing 4% rice flour, 0,15% NH4NO, 0.25% KH2PO4 and 0.10% MgSO4,7H2O as fermentation medium. The angkak produced was then concentrated In a rotary vacuum evaporator at 70 C.