Antioxidant Activity and Lovastatin Content in Garaetteok (Korean Rice Cake) with Angkak Powder as Food Colouring

Abstract

Abstract Angkak is known as fermented rice produced by Monascus purpureus, which has many health benefits. One of them is the antioxidant activity found in angkak. Antioxidants are compounds that can inhibit oxidation which are currently being developed and added to food products. In Angkak also found lovastatin compounds which can prevent the formation of cholesterol. The addition of angkak powder that contains antioxidants and lovastatin in foods has the potential to make these foods as functional foods. One food that has the same raw materials as angkak is garaetteok. Korean traditional food that is now starting to be popular in Indonesia. The objectives of this research is to determine the best concentration of angkak powder addition to produce garaetteok which has antioxidant activity and lovastatin content so that it can be used as functional food. In this experiment, the addition of Angkak powder was given at 5 concentrations (0, 0.5, 1, 1.5, 2%). Garaetteok which has the highest antioxidant activity is the addition of 2% Angkak powder which is 8.41% (at concentration of 100000ppm) and lovastatin content of 19.20 ppm.