Angkak
In China, angkak has been used for
a long time as food colorant and blood circulation treatment agent. There are many metabolites such as pigment, mevinolin, vitamin and enzyme during fermentation time. It has been used in food Industry, pharmaceutical manufacturing and textiles. Generally, angkak is made by culturing Monascus spp. on cooked rice. Rice has been used in a commercial process of angkak production and it also has been a staple food source for many Asia, Europe and USA. Many researchers attempt to solve the cost by replacing with other agricultural materials. For example, cassava, palm kernels and jackfruit seed.