Fermentasi Angkak Indigenus dengan Perlakuan yang Berbeda (Jenis Beras, Lama Perendaman, dan Jenis Inokulum)

Abstract

The increasing interest in red yeast rice (angkak) as a functional food with health benefits, particularly for dengue hemorrhagic fever patients, has driven the need to optimize its production quality. This study aimed to produce angkak using indigenous Monascus purpureus isolated from commercial products, to characterize the angkak produced from different rice varieties and soaking durations, and to determine the best substrate formula for angkak production. This research employed a quantitative experimental approach using a three-factor combination design involving rice variety (IR 42 and IR 64), soaking duration (5 and 10 hours), and inoculum type (inoculum culture and angkak powder inoculum). Data were collected through laboratory analysis and analyzed using three-way ANOVA and the De Garmo effectiveness test. The results indicated that rice variety and soaking duration significantly affected the color characteristics and antioxidant activity of the produced angkak. Importance analysis showed that rice variety had the most significant influence on antioxidant activity (F = 1261.444, p < 0.001), while soaking duration significantly affected red color intensity (a* value) (F = 20.789, p < 0.001). The effectiveness test revealed that the best formula was IR 42 rice with 5-hour soaking using angkak powder inoculum (P1R1S2), yielding the highest antioxidant activity of 28.25% inhibition and an optimal red color intensity (a*) of 12.633. In conclusion, angkak quality is primarily determined by substrate characteristics and soaking conditions rather than inoculum type, implying that producers should prioritize the selection of high-amylose rice varieties and optimize soaking duration to enhance pigment production and antioxidant potential in indigenous angkak.