PENGARUH UKURAN PARTIKEL AMPAS SAGU DALAM PRODUKSI PIGMEN ANGKAK MENGGUNAKAN Monascus purpureus

PENGARUH UKURAN PARTIKEL AMPAS SAGU DALAM PRODUKSI PIGMEN ANGKAK MENGGUNAKAN Monascus purpureus

Angka pigment is one of food colorants that safe to used. It can be produced by subtrate that contain of sago hampas. The objective of the research was to get the appropriate of sago hampas particle size to produce the angkak pigment. The steps to produce of angkak pigment were (a) Preparation of ra...

Bibliográfalaš dieđut
Váldodahkkit:	Alfi Asben, Deivy Andhika Permata
Materiálatiipa:	Artihkal
Giella:	Indonesian
Almmustuhtton:	Universitas Andalas 2018-10-01
Ráidu:	Jurnal Teknologi Pertanian Andalas
Fáttát:	angkak pigment monascus purpureus sago hampas particle size
Liŋkkat:	http://tpa.fateta.unand.ac.id/index.php/JTPA/article/view/148

Geahča maid

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Almmustuhtton: (2015-03-01)

Use of common carp waste for pigment production by Monascus purpureus
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Characteristic of pH and Temperature of Crude Extract of Glukoamilase from Gliocladium KE by using Solid Substrate of Sago Hampas
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Almmustuhtton: (2014-09-01)

THE EFFECT OF RICE VARIETY TO ANTIMICROBIA ACTIVITY OF RED MOULD RICE BY Monascus purpureus
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Almmustuhtton: (2021-03-01)

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Production of Natural Colorant by Monascus Purpureus FNCC 6008 using Rice and Cassava as Carbon Substrates
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In Vitro Fermentation Characteristics of Endopolysaccharides Extracted from Monascus purpureus
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Stability and Toxicity Test of Angkak Pigment Powder from Sago Hampas- Rice Flour Substrate as Natural Dyes
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Comparative Transcriptomic Analysis of Key Genes Involved in Citrinin Biosynthesis in <i>Monascus purpureus</i>
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Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with <i>Monascus purpureus</i>
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Response Surface Modeling for the Enrichment of Gamma-Aminobutyric Acid with a Minimum Content of Citrinin in Monascus-Fermented Rice
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