Detoxification of cyanogen is very important in cyanide containing tubers such as wild yam (Dioscorea hispida). Principally, cyanogen detoxification is by converting cyanogenic glycoside into acetone cyanohydrin and further converted into free HCN that is easily removed by heating or soaking. Conversion of cyanogenic glycoside into free HCN is catalyzed by beta glucosidase enzyme (linamarase) in linamarin deglycosilation and a- hydroxyinitril liase (HNL) in acetone cyanohydrin degradation into free HCN and acetone. Endogen linamarase is found in the tubers and exogenous linamarase might be from microbes. It is supposed that fermentation of wild yam by angkak will reduce cyanide level. Angkak or Red Mold Rice (RMR) is a product of rice fermentation using Monascus sp mainly M. purpureus. Beside red pigment, angkak fermentation also produces a variety of secondary metabolites such as lovastatin, mevinolin, and citrinin. Monacolin K (lovastatin) from Monascus purpureus is an inhibitor for HMG-CoA reductase in cholesterol biosynthesis. Monacolin K production is higher in Dioscorea substrate compared to rice. RMD (Red Mold Dioscorea) reveals higher anti-cholesterol activity and anti-hypertension than red mold rice. RMD also exhibits antioxidant, anti-diabetic, anti-obesity, and induces cancer sell apoptosis and does not reveal mutagenic and toxicity. In RMD, monascin and ankaflavin have a role in reducing cholesterol. It is expected that wild yam fermentation by angkak will reduce cyanide level and produce health beneficial secondary metabolites.

Angkak is one of the Monascus fermented products with rice as a substrate. In addition, Chinese yam, potatoes, soybean, ginseng and onions can be used as a substrate for fermentation products by Monascus sp. It was known that the fermented product by Monascus sp. produces several bioactive compounds that have antihyperlipidemic activity. These bioactive compounds are monacolin-K and pigment compounds (monascin and ankaflavin). Each of these compounds has different cholesterol inhibitory activity. The production of these bioactive compounds is strongly influenced by the nutritional composition of the fermentation media. The addition of the right carbon and nitrogen sources can accelerate the production of bioactive compounds by Monascus sp.

Aims: The purpose of this research was to study the quality of yogurt symbiotic fortified with Bawang Dayak (Eleutherine palmifolia) extract. Study Design: This research used Completely Randomized Design (CRD) experimental method and consist of 4 treatments. Place and Duration of Study: Sample: Animal Product Technology Laboratory Faculty of Animal Science Universitas Brawijaya, Food Quality and Safety Testing Laboratory Department of Agricultural Product Technology, Faculty of Agricultural Technology Universitas Brawijaya, between June 2022 – December 2022. Methodology: The material used are skim milk, fresh milk, yogurt starter bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophillus), and bawang dayak extract. Bawang Dayak were extracted using Microwave-Asisted Extraction (MAE) with temperature 60-700C. This research which consist of 4 treatments and 3 replications with various concentration of Bawang Dayak extract of T0 (0%), T1 (1%), T2 (4%), and T3 (6%), respectively. The samples of synbiotic yogurt with fortification of Bawang Dayak extract were analyzed for their total lactic acid bacteria, antioxidant activity, viscosity and color analysis. Results: Fortification of Bawang dayak extract in synbiotic yogurt results in highly significant different effects on the quality parameters of antioxidant and color (lightness, redness and yellowness) (P<0.01), but had no significant effect (P>0.05) on the total quality of lactic acid bacteria. Fortification of 6% Bawang dayak extract (T3) in yogurt produced the best quality in terms of antioxidant content and color (lightness, redness, and yellowness). Conclusion: The best treatment of synbiotic yogurt was achieved in T3 with the 6% of Bawang Dayak extract.