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One of the major causes of death is coronary heart disease which is usually caused by hypercholesterolemia. HMG-CoA reductase is a rate-limiting enzyme that plays important role in cholesterol biosynthetis. The enzyme acts a prime target for pharmacology intervention. Monacolin K is known as an inhibitor of HMG-CoA reductase. It was produced as a fungal metabolite either from Monascus sp . or Aspergillus terreus strain. The compound had been proven to be anticholesterol and antihypotensive agent. Red Yeast Rice or angkak is a traditional food that fermented by Monascus sp . Traditional form of angkak resulting specific smell and taste. Extraction of angkak will make a better form with more acceptance by consumer. During extraction process, the type of organic solvent and temperature are critical factor for compound extraction. The aim of this study was to investigate the influence of ethanol concentration and temperature in Monacolin K extraction process from Monascus Fermented Rice (MFR). Investigation of extraction process was carried out using variable of ethanol concentration i.e. 40, 50, 60, 70, 80 and 95% (v/v). The effect of temperature during extraction was also investigated through two condition i.e. room temperature and 60 °C. The amount of Monacolin K, which contained in crude extract, was measured using spectrophotometric and High Performance Liquid Chromatography (HPLC) method. The results showed that the highest amount of Monacolin K in crude extract was found in extraction using 95% v/v of ethanol (MFR95) whereas effect of heating procedure also showed that the amount of Monacolin K in crude extract was increased in 60 °C. HPLC analysis showed that the yield of Monacolin K in crude of MFR95 extract was 1760 μg g -1 . In conclusion, ethanol 95% v/v and heated in 60 °C were the best choice for extraction of Monacolin K from MFR. [ABSTRACT FROM AUTHOR]

Traditionally, Monascus fermented rice has developed as functional food for cholesterol lowering agent due to its secondary metabolite, monacolin K, was found to inhibit the biosynthesis of cholesterol. The formation of secondary metabolite in solid substrates fermentation is influenced by cultivation environment. Objective of the research was to study the influences of solid substrates in Monascus fermentation for production of anticholesterol agent, monacolin K with minimal citrinin content (M/C). The research aimed to select the best substrate on Monascus fermentation for better production of monacolin K. On this study we used waste tofu, gadung ( Dioscorea hispida ) and rice as the solid substrates. The fermentation was carried out by cultivation Monascus purpureus HD001 on dried substrates and incubated at 30 o C for 14 days. Monacolin K was extracted with ethanol 95%, at 60 o C, shaked at 110 rpm for two hours. The content of monacolin, citrinin and pigment in extracts was measured by spectrophotometric method and monacolin K was analyzed by HPLC method. The results showed that the highest M/C ratio was found on Monascus fermented waste tofu (M/C=4.4) with monacolin K content was 1,620 μg g -1 . However, the highest monacolin K content was found on Monascus fermented rice was 7,000 μg g -1 . Rice as the substrate of Monascus fermentation can produce monakolin K 4.6 times higher compared to gadung ( Dioscorea hispida ). [ABSTRACT FROM AUTHOR]