Characterization of cookies added with Monascus purpureus HDCC-1TB001 fermented rice and bagasse as a functional food

Abstract

Functional food has been an alternative for those who want to maintain health, and can also bridge the traditional gap between food and medicine. Various age groups adore cookies as a convenient snack and as a functional food. Monascus, belonging to the Ascomycetes class, is capable of producing many secondary metabolites such as pigments, monacolins, and citrinin. Monascus fermented products have been used in food, medicine, and industry. These products can be applied as food or nutritional supplements with multiple therapeutic benefits. This study aimed to determine the characterization of cookies added with fermented rice and bagasse with Monascus purpureus HDCC-ITB001 according to SNI 2973:2018. The findings revealed that all samples adhered to organoleptic standards, exhibiting non-rancid colors, smells, and tastes. Microbial contamination levels, measured by total plate count and total mold/yeast count, met the criteria (<1×104 CFU/mL). However, only F0, F1, and F2 samples fulfilled the water content requirement of <5%. The fermentation of Monascus purpureus HDCC-ITB001 in rice and bagasse proves suitable for cookies. Among the formulas, F3 emerged as the optimal choice based on the preferred color, boasting a cookie texture akin to the general characteristics of cookies.