Study of antioxidant activity and anti-cholesterol content on red yeast rice with substrates variation (rice, corn and dried cassava)

Abstract

Wiyoto H, Andriani MAM, Parnanto NHR. 2011. Study of antioxidant activity and anti-cholesterol content on red yeast rice with substrates variation (rice, corn and dried cassava). Biofarmasi 9: 38-44. Red yeast rice is one of fermented rice product by Monascus purpureus. Traditionally, the substrate used to produce red yeast rice is rice. Usually, the rice with high amylose content is proper to produce red yeast rice than low amylose. The other substrates that be used to produce red yeast rice are corn and dried cassava. The purposes of this research were to determine the effect of substrates variation (rice, corn and dried cassava) on antioxidant activity and anti-cholesterol content in red yeast rice, and to determine the substrate(s) that produce the highest antioxidant activity and anticholesterol content. The design of this research was a Completely Randomized Design with one factor, i.e. the kind of substrates: rice, corn and dried cassava, with three replications. Then, the data were analyzed with ANOVA at a level of significance α=0.05, and continued with DMRT at the same level. This results showed that the effect of substrates kind to antioxidant activity and anti-cholesterol content on red yeast rice. The rice substrate had higher antioxidant activity and anti-cholesterol content than corn and dried cassava substrates. The antioxidant activity and the anti-cholesterol content on red yeast rice from rice substrate were 45.6100% and 0.026600%, respectively. The antioxidant activity and the anti-cholesterol content on red yeast rice from corn substrate were 44.0500% and 0.022833%, respectively, while the antioxidant activity and the anti-cholesterol content on red yeast rice from dried cassava substrate were 42.8333% and 0.013200%, respectively.