Anisa Pebiansyah¹*, Anna Yuliana², Resha Resmawati Shaleha², Ira Rahmiyani³ and Sintia Febrianti²

¹Department of Pharmacology and Clinical Pharmacy, Bakti Tunas Husada University, Indonesia
²Department of Pharmacochemistry, Bakti Tunas Husada University, Indonesia
³Department of Biology Pharmacy, Bakti Tunas Husada University, Indonesia

*Corresponding Author: Anisa Pebiansyah, Department of Pharmacology and Clinical Pharmacy, Bakti Tunas Husada University, Indonesia.

Received: November 14, 2023; Published: December 04, 2023

Abstract

Fermentation of red yeast rice produces the compound monacolin K, which has the benefit of lowering lipids. Based on its structure, monacolin K is similar to the cholesterol-lowering drug lovastatin, so red rice yeast is used as an anti-cholesterol. This research aims to create a bubble pearl formulation from red yeast rice as an anti-cholesterol food. Red rice is fermented with Monascus purpureus and extracted using maceration to produce red yeast rice extract. The bubble pearl food formulation is made with red yeast rice extract and infusion, which are varied with several concentrations. F1 is 1 gram, F2 is 1.5 grams, F3 is 2 grams, F4 is 2.5 grams, and F5 is 3 grams. F5 bubble pearl extract or infusion of red yeast rice is the best formulation because, from the evaluation results, it meets the requirements and has the same dark red and dark brown color as pearl bubbles on the market.

Keywords: Anti-cholesterol; Bubble Pearl; Monascus sp; Red Yeast Rice

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Citation

Citation: Anisa Pebiansyah., et al. “Bubble Pearls Formulation from Red Yeast Rice as a Food that has an Anti-Cholesterol Effect".Acta Scientific Microbiology 7.1 (2024): 04-07.

Copyright

Copyright: © 2024 Anisa Pebiansyah., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.