Acta Scientific Microbiology (ISSN: 2581-3226)

Research Article Volume 7 Issue 1

Bubble Pearls Formulation from Red Yeast Rice as a Food that has an Anti-Cholesterol Effect

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


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: 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: © 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.


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