Optimization of drying temperature and water extraction time of Monascus-fermented durian seed for the monacolin K content using response surface methodology

Srianta, Ignatius and Nugerahani, Ira and Sutedja, Anita Maya and Widharna, Ratna Megawati (2014) Optimization of drying temperature and water extraction time of Monascus-fermented durian seed for the monacolin K content using response surface methodology. International Food Research Journal, 21 (1). pp. 73-75. ISSN 19854668 (Print); ISSN 22317546 (Online)

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Official URL: http://www.ifrj.upm.edu.my/21%20(01)%202014/10%20I...

Abstract

Optimization of the drying temperature and hot water extraction time of Monascus-fermented durian seed for the monacolin K content in functional drink for the reduction of blood cholesterol was investigated in this study. Monascus-fermented durian seed was produced by inoculating the spore suspension of Monascus sp. KJR2 into boiled durian seed cuts and then incubated at room temperature (30oC) for 14 days. The experimental design for optimization of drying temperature of the Monascus-fermented durian seed (MFDS) and extraction time was carried out using the central composite of Response Surface Methodology. The products were then extracted with distilled water (95oC) at various extraction time. The extracts were analyzed for the monacolin K content by using HPLC. The results showed that the optimum conditions of the product containing monacolin K were drying temperature of 35oC and extraction time of 1 minute.

Item Type: Article
Uncontrolled Keywords: Optimization Monascus Monacolin K Drying Extraction Response surface methodology
Subjects: Agriculture and Food Technology
Divisions: Journal Publication
Depositing User: F.X. Hadi
Date Deposited: 06 Nov 2018 05:51
Last Modified: 28 Jan 2019 04:48
URI: http://repository.wima.ac.id/id/eprint/16357

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