CHENDRA, NATASSIA (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “ANGKAK FLOUR” (Angkak Flour as The Main Ingredients for N’Crepes). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.
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Abstract
Angkak red fermented rice, red kojic rice, red koji rice, or ang-kak, which is a certain type of white rice that is bred with a special kind of yeast for several days so that it changes the color of rice to red. Angkak has been known by the Chinese population for hundreds of years, and is commonly used by the Chinese as part of a mixture of cooking spices and health herbs. In America, red yeast rice known as Red Yeast Rice is now gaining popularity and is sold in capsules as a powerful natural cholesterol-lowering agent. So it would be nice if you use Angkak rice flour in making crepes, so that they can become healthy crepes. The most important ingredient is HMG-CoA (monacolin / lovastatin / statins) which is said to be very effective for reducing bad LDL cholesterol and triglycerides. When blood cholesterol levels rise, doctors generally prescribe statin drugs such as Lipitor and Zocor which can inhibit cholesterol production but it is unfortunate that these drugs have side effects that jeopardize human liver and muscle function. The effectiveness of red yeast rice to reduce cholesterol has been clinically tested by more than 17 studies in China. Whereas UCLA Medical University in America has also conducted research that concludes consumption of 2.4 grams of red yeast rice per day can significantly reduce levels of total cholesterol and LDL in 12 weeks.
| Item Type: | Thesis (Diploma) | ||||||
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| Additional Information: | 1774130010044 | ||||||
| Uncontrolled Keywords: | ANGKAK, CREPES, RICE | ||||||
| Subjects: | T Technology > TX Home economics | ||||||
| Depositing User: | Ms Nadya Oktavian Prahardi | ||||||
| Date Deposited: | 19 Apr 2021 08:10 | ||||||
| Last Modified: | 19 Apr 2021 08:10 | ||||||
| URI: | http://repository.ottimmo.ac.id/id/eprint/297 |
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