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"Aspergillus flavus UICC 360 telah diketahui dapat menghasilkan senyawa anti-Candida albicans. Penelitian bertujuan untuk mengetahui pengaruh konsentrasi natrium nitrat terhadap kemampuan anti-C. albicans dari Aspergillus flavus UICC 360. Sebanyak (2,8--3,7) x 107 CFU/ml inokulum Aspergillus flavus UICC 360 dengan konsentrasi 1,96% (v/v), diinokulasikan ke dalam medium Czapek?s Dox Broth yang berisi variasi konsentrasi natrium nitrat (0 mM, 23 mM, 29 mM, 35 mM, 41 mM, dan 47 mM). Fermentasi dilakukan selama 7 hari pada suhu ruang (27--30° C). Pengujian kemampuan anti-C. albicans dilakukan dengan menggunakan metode difusi agar cara cakram. Kemampuan anti-C. albicans ditunjukkan oleh terbentuknya zona hambat. Uji perbandingan berganda Least Significancy Difference (LSD) (P < 0,05) memperlihatkan adanya pengaruh nyata pemberian variasi konsentrasi natrium nitrat terhadap ukuran diameter zona hambat.Hasil penelitian menunjukkan NaNO3 29 mM (ekstrak E3 dalam etil asetat) merupakan konsentrasi terbaik untuk aktivitas anti-C. albicans, ditandai dengan diameter zona hambat, yaitu 8,70 ± 0,53 mm (setara dengan nistatin pada konsentrasi 1.581,8 ppm).

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Aspergillus flavus UICC 360 has been known to produce anti-Candida albicans compound. The research aims to determine the effect of sodium nitrate concentration on Aspergillus flavus UICC 360 in producing anti-C. albicans. Inoculum of (2.8--3.7) x 107 CFU/ml of Aspergillus flavus UICC 360 in 1.96% (v/v) concentration was inoculated into Czapek's Dox Broth medium containing various sodium nitrate concentration (0 mM, 23 mM, 29 mM, 35 mM, 41 mM, and 47 mM).

The fermentation was carried out for 7 days at 27--30° C. Investigation of anti-C. albicans test was carried out by disc agar diffusion method. Anti-C. albicans from Aspergillus flavus UICC 360 was shown by the formation of inhibitory zones. Least Significancy Difference test (P < 0.05) showed significant effect of the varying sodium nitrate concentration on inhibitory zone diameter.

The result showed that highest anti-C. albicans was shown by highest inhibition zone diameter at 8.70 ± 0.53 (equivalent to the activity of nystatin at concentration of 1,581.8 ppm) which was achieved at 29 mM NaNO3 (extract of E3 in ethyl acetate)."

"Penelitian bertujuan untuk mengetahui identitas khamir yang hidup pada putik bunga Ceiba pentandra (L.) Gaertn dan saluran pencernaan Apis mellifera L., lebah pengumpul polen yang mengunjungi bunga Ceiba pentandra. Sebanyak 12 isolat khamir yang terdiri dari tiga isolat dari putik bunga Ceiba pentandra dan sembilan isolat dari saluran pencernaan Apis mellifera digunakan pada penelitian. Isolat-isolat khamir diidentifikasi berdasarkan hasil Basic Local Alignment Searching Tools (BLAST) data sequence daerah ITS rDNA, analisis filogenetik dengan metode Neighbor Joining, dan pengamatan alat reproduksi seksual dan aseksual. Primer forward ITS1 dan primer reverse ITS4 digunakan untuk mengamplifikasi daerah ITS rDNA. Hasil elektroforesis gel produk PCR menunjukkan ukuran daerah ITS rDNA isolat khamir tersebut bervariasi antara 400 hingga 800 pb. Hasil menunjukkan bahwa 12 isolat khamir terdiri dari enam species. Lima species khamir termasuk ke dalam phylum Ascomycota, order Saccharomycetales, class Saccharomycetes dan satu species khamir termasuk ke dalam phylum Basidiomycota, order Tremellales,dan class Tremellomycetes. Tiga isolat khamir dari putik bunga C. pentandra diidentifikasi sebagai Bullera coprosmaensis (JZ137), Candida orthopsilosis (JZ053), dan Debaryomyces hansenii (JZ051). Sembilan isolat khamir dari saluran pencernaan A. mellifera diidentifikasi sebagai Candida fermentatii (JZ059 dan JZ060), Candida mesorugosa (JZ057, JZ058, dan JZ063), Candida orthopsilosis (JZ064 dan JZ065), Candida parapsilosis (JZ066), dan Debaryomyces hansenii (JZ061). Dua species khamir yaitu Candida orthopsilosis dan Debaryomces hansenii ditemukan pada putik C. pentandra dan saluran pencernaan A. mellifera.

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The aim of this study was to identify yeasts from the pistils of Ceiba pentandra (L.) Gaertn and digestive tracts of pollen collecting bee, Apis mellifera L. Twelve yeast isolates were identified which were consisted of three isolates from the pistils of C. pentandra and nine isolates from digestive tracts of A. mellifera. Identification was based on homology sequences analysis using Basic Local Alignment Searching Tools (BLAST), phylogenetic analysis by Neighbor Joining method, and observation of sexual and asexual reproduction. The primer set of ITS1 (forward primer) and ITS4 (reverse primer) were used to amplify ITS region rDNA of the isolates. Gel electrophoresis results showed that the size of ITS region of the isolates were varied on the range of 400--800 bp.

The results showed that twelve yeast isolates were identified as six species. Taxonomically, five species belong to phylum Ascomycota, order Saccharomycetales, class Saccharomycetes and one species belong to phylum Basidiomycota order Tremellales, class Tremellomycetes. Three yeast isolates from the pistils of C. pentandra were identified as Bullera coprosmaensis (JZ137), Candida orthopsilosis (JZ053), and Debaryomyces hansenii (JZ051). Nine yeast isolates from digestive tracts of pollen collecting A. mellifera were identified as Candida fermentatii (JZ059 & JZ060), Candida mesorugosa (JZ057, JZ058, dan JZ063), Candida orthopsilosis (JZ064 & JZ065), Candida parapsilosis (JZ066), and Debaryomyces hansenii (JZ061). Debaryomyces hansenii and Candida orthopsilosis were found on the pistils of C. pentandra and digestive tracts of A. mellifera."

"[Aspergillus flavus UICC 360 merupakan fungi yang mampu menghasilkan senyawa metabolit sekunder berupa lovastatin. Penelitian bertujuan untuk mengetahui pengaruh variasi konsentrasi urea terhadap kemampuan Aspergillus flavus UICC 360 dalam menghasilkan lovastatin. Proses fermentasi menggunakan konsentrasi inokulum Aspergillus flavus UICC 360 sebesar 1,96% (v/v) dalam medium Czapek?s Dox Broth (CDB) modifikasi dengan variasi konsentrasi urea (0mM, 33 mM, 42 mM, 50 mM, 58 mM, dan 67 mM) dan inkubasi selama 7 hari pada suhu ruang (27--300C) dengan kecepatan agitasi 90 rpm. Ekstrak hasil fermentasi dalam etil asetat diuji terhadap Candida albicans UICC Y-29 menggunakan metode difusi agar cara cakram. Ekstrak hasil fermentasi dari konsentrasi urea 42 mM mempunyai indeks penghambatan rata-rata tertinggi sebesar 0,54 ± 0,15. Hasil Kromatografi Lapis Tipis (KLT) menunjukkan bahwa nilai Rf ekstrak hasil fermentasi dari konsentrasi urea 42 mM sama dengan lovastatin standar, yaitu 0,42 yang mengindikasikan ekstrak mengandunglovastatin. Uji Least Significant Difference (LSD) (P < 0,05) menunjukkanterdapat perbedaan nyata variasi konsentrasi urea terhadap kemampuan Aspergillus flavus UICC 360 dalam menghasilkan lovastatin. Hal tersebut menunjukkan bahwa pemberian variasi konsentrasi urea berpengaruh terhadap kemampuan Aspergillus flavus UICC 360 dalam menghasilkan lovastatin.;Aspergillus flavus UICC 360 is capable of producing secondary metabolites such as lovastatin. The study aims to determine the effect of variations of urea concentration on the ability of Aspergillus flavus UICC 360 to produce lovastatin. The fermentation process using 1.96% (v/v) inoculum concentration of Aspergillus flavus UICC 360 in the Czapek?s Dox Broth (CDB) medium modified with urea concentration variations (0 mM, 33 mM, 42 mM, 50 mM, 58 mM, and 67 mM) and incubated for 7 days at room temperature (27--30 °C) with agitation speed of 90 rpm. Ethyl acetate extracts were tested against Candidaalbicans UICC Y-29 using agar disc diffusion method. The extractfrom fermentation medium of 42 mM urea has the highest average of inhibition index of 0.54 ± 0.15. Results of Thin Layer Chromatography (TLC) showed that the extract from fermentation medium of 42 mM urea has the same Rf value with lovastatin standard Rf 0.42 which indicated that the extract contained lovastatin. Least Significant Difference (LSD) test showed that there were significant difference in the urea concentration variation in the ability of Aspergillus flavus UICC 360 to produce lovastatin. It shows that variation of urea concentrations affect the ability of Aspergillus flavus UICC 360 to produce lovastatin., Aspergillus flavus UICC 360 is capable of producing secondary metabolites such as lovastatin. The study aims to determine the effect of variations of urea concentration on the ability of Aspergillus flavus UICC 360 to produce lovastatin. The fermentation process using 1.96% (v/v) inoculum concentration of Aspergillus flavus UICC 360 in the Czapek’s Dox Broth (CDB) medium modified with urea concentration variations (0 mM, 33 mM, 42 mM, 50 mM, 58 mM, and 67 mM) and incubated for 7 days at room temperature (27--30 °C) with agitation speed of 90 rpm. Ethyl acetate extracts were tested against Candidaalbicans UICC Y-29 using agar disc diffusion method. The extractfrom fermentation medium of 42 mM urea has the highest average of inhibition index of 0.54 ± 0.15. Results of Thin Layer Chromatography (TLC) showed that the extract from fermentation medium of 42 mM urea has the same Rf value with lovastatin standard Rf 0.42 which indicated that the extract contained lovastatin. Least Significant Difference (LSD) test showed that there were significant difference in the urea concentration variation in the ability of Aspergillus flavus UICC 360 to produce lovastatin. It shows that variation of urea concentrations affect the ability of Aspergillus flavus UICC 360 to produce lovastatin.]"

"[ABSTRAKAspergillus flavus UICC 360 merupakan fungi yang mampu menghasilkan senyawa metabolit sekunder berupa lovastatin. Penelitian bertujuan untuk mengetahui pengaruh variasi konsentrasi urea terhadap kemampuan Aspergillus flavus UICC 360 dalam menghasilkan lovastatin. Proses fermentasi menggunakan konsentrasi inokulum Aspergillus flavus UICC 360 sebesar 1,96% (v/v) dalam medium Czapek’s Dox Broth (CDB) modifikasi dengan variasi konsentrasi urea (0 mM, 33 mM, 42 mM, 50 mM, 58 mM, dan 67 mM) dan inkubasi selama 7 hari pada suhu ruang (27--300C) dengan kecepatan agitasi 90 rpm. Ekstrak hasil fermentasi dalam etil asetat diuji terhadap Candida albicans UICC Y-29 menggunakan metode difusi agar cara cakram. Ekstrak hasil fermentasi dari konsentrasi urea 42 mM mempunyai indeks penghambatan rata-rata tertinggi sebesar 0,54 ± 0,15. Hasil Kromatografi Lapis Tipis (KLT) menunjukkan bahwa nilai Rf ekstrak hasil fermentasi dari konsentrasi urea 42 mM sama dengan lovastatin standar, yaitu 0,42 yang mengindikasikan ekstrak mengandung lovastatin. Uji Least Significant Difference (LSD) (P < 0,05) menunjukkan terdapat perbedaan nyata variasi konsentrasi urea terhadap kemampuan Aspergillus flavus UICC 360 dalam menghasilkan lovastatin. Hal tersebut menunjukkan bahwa pemberian variasi konsentrasi urea berpengaruh terhadap kemampuan Aspergillus flavus UICC 360 dalam menghasilkan lovastatin.

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ABSTRACTAspergillus flavus UICC 360 is capable of producing secondary metabolites such as lovastatin. The study aims to determine the effect of variations of urea concentration on the ability of Aspergillus flavus UICC 360 to produce lovastatin. The fermentation process using 1.96% (v/v) inoculum concentration of Aspergillus flavus UICC 360 in the Czapek’s Dox Broth (CDB) medium modified with urea concentration variations (0 mM, 33 mM, 42 mM, 50 mM, 58 mM, and 67 mM) and incubated for 7 days at room temperature (27--30 °C) with agitation speed of 90 rpm. Ethyl acetate extracts were tested against Candida albicans UICC Y-29 using agar disc diffusion method. The extract from fermentation medium of 42 mM urea has the highest average of inhibition index of 0.54 ± 0.15. Results of Thin Layer Chromatography (TLC) showed that the extract from fermentation medium of 42 mM urea has the same Rf value with lovastatin standard Rf 0.42 which indicated that the extract contained lovastatin. Least Significant Difference (LSD) test showed that there were significant differences in the urea concentration variation in the ability of Aspergillus flavus UICC 360 to produce lovastatin. It shows that variation of urea concentrations affect the ability of Aspergillus flavus UICC 360 to produce lovastatin.;Aspergillus flavus UICC 360 is capable of producing secondary metabolites such as lovastatin. The study aims to determine the effect of variations of urea concentration on the ability of Aspergillus flavus UICC 360 to produce lovastatin. The fermentation process using 1.96% (v/v) inoculum concentration of Aspergillus flavus UICC 360 in the Czapek’s Dox Broth (CDB) medium modified with urea concentration variations (0 mM, 33 mM, 42 mM, 50 mM, 58 mM, and 67 mM) and incubated for 7 days at room temperature (27--30 °C) with agitation speed of 90 rpm. Ethyl acetate extracts were tested against Candida albicans UICC Y-29 using agar disc diffusion method. The extract from fermentation medium of 42 mM urea has the highest average of inhibition index of 0.54 ± 0.15. Results of Thin Layer Chromatography (TLC) showed that the extract from fermentation medium of 42 mM urea has the same Rf value with lovastatin standard Rf 0.42 which indicated that the extract contained lovastatin. Least Significant Difference (LSD) test showed that there were significant differences in the urea concentration variation in the ability of Aspergillus flavus UICC 360 to produce lovastatin. It shows that variation of urea concentrations affect the ability of Aspergillus flavus UICC 360 to produce lovastatin.;Aspergillus flavus UICC 360 is capable of producing secondary metabolites such as lovastatin. The study aims to determine the effect of variations of urea concentration on the ability of Aspergillus flavus UICC 360 to produce lovastatin. The fermentation process using 1.96% (v/v) inoculum concentration of Aspergillus flavus UICC 360 in the Czapek’s Dox Broth (CDB) medium modified with urea concentration variations (0 mM, 33 mM, 42 mM, 50 mM, 58 mM, and 67 mM) and incubated for 7 days at room temperature (27--30 °C) with agitation speed of 90 rpm. Ethyl acetate extracts were tested against Candida albicans UICC Y-29 using agar disc diffusion method. The extract from fermentation medium of 42 mM urea has the highest average of inhibition index of 0.54 ± 0.15. Results of Thin Layer Chromatography (TLC) showed that the extract from fermentation medium of 42 mM urea has the same Rf value with lovastatin standard Rf 0.42 which indicated that the extract contained lovastatin. Least Significant Difference (LSD) test showed that there were significant differences in the urea concentration variation in the ability of Aspergillus flavus UICC 360 to produce lovastatin. It shows that variation of urea concentrations affect the ability of Aspergillus flavus UICC 360 to produce lovastatin., Aspergillus flavus UICC 360 is capable of producing secondary metabolites such as lovastatin. The study aims to determine the effect of variations of urea concentration on the ability of Aspergillus flavus UICC 360 to produce lovastatin. The fermentation process using 1.96% (v/v) inoculum concentration of Aspergillus flavus UICC 360 in the Czapek’s Dox Broth (CDB) medium modified with urea concentration variations (0 mM, 33 mM, 42 mM, 50 mM, 58 mM, and 67 mM) and incubated for 7 days at room temperature (27--30 °C) with agitation speed of 90 rpm. Ethyl acetate extracts were tested against Candida albicans UICC Y-29 using agar disc diffusion method. The extract from fermentation medium of 42 mM urea has the highest average of inhibition index of 0.54 ± 0.15. Results of Thin Layer Chromatography (TLC) showed that the extract from fermentation medium of 42 mM urea has the same Rf value with lovastatin standard Rf 0.42 which indicated that the extract contained lovastatin. Least Significant Difference (LSD) test showed that there were significant differences in the urea concentration variation in the ability of Aspergillus flavus UICC 360 to produce lovastatin. It shows that variation of urea concentrations affect the ability of Aspergillus flavus UICC 360 to produce lovastatin.]"

"ABSTRAKAspergillus flavus UICC 360 telah diketahui mampu menghasilkan lovastatinpada fermentasi menggunakan sumber nitrogen NaNO3. Penelitian bertujuanuntuk mengetahui pengaruh variasi konsentrasi NH4NO3 terhadap kemampuankapang tersebut dalam menghasilkan lovastatin. Fermentasi menggunakanmedium Czapek’s Dox Broth modifikasi dengan variasi konsentrasi NH4NO3 (0mM; 25,00 mM; 31,25 mM; 37,50 mM; 43,75 mM; dan 50,00 mM). Aspergillusflavus UICC 360 dengan konsentrasi inokulum sebesar 1,96% (v/v)diinokulasikan ke dalam medium, kemudian diagitasi 90 rpm, pada suhu ruang(27o--30oC) selama 7 hari untuk mendapatkan ekstrak hasil fermentasi. Pengujianekstrak lovastatin di dalam etil asetat dilakukan terhadap Candida albicans UICCY-29 dengan metode difusi agar cara cakram. Ekstrak hasil fermentasi denganperlakuan 37,50 mM NH4NO3 menunjukkan indeks penghambatan tertinggi, yaitusebesar 0,84 ± 0,07. Hasil Kromatografi Lapis Tipis (KLT) ekstrak hasilfermentasi perlakuan 25,00 mM NH4NO3 dan 37,50 mM NH4NO3 memiliki Rf(0,45), perlakuan 31,25 mM NH4NO3 dan 43,75 mM NH4NO3 memiliki Rf (0,47),sedangkan nilai Rf perlakuan 50 mM NH4NO3 (0,48). Nilai Rf ekstrak hasilfermentasi tersebut hampir sama dengan Rf lovastatin standar, yaitu (0,46),sehingga mengindikasikan adanya senyawa lovastatin di dalam ekstrak. Hasil ujiperbandingan berganda Least Significant Differences (LSD) (P < 0,05)menunjukkan adanya pengaruh nyata pemberian variasi konsentrasi NH4NO3terhadap kemampuan A. flavus UICC 360 dalam menghasilkan lovastatin.

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ABSTRACTAspergillus flavus UICC 360 has been reported to produce lovastatin infermentation by using nitrogen source such as NaNO3. The research aims todetermine the effect of variations of NH4NO3 concentration on the ability of A.flavus UICC 360 to produce lovastatin. Fermentation was carried out by usingCzapek's Dox Broth modified with variations of NH4NO3 concentration (0 mM;25.00 mM; 31.25 mM; 37.50 mM; 43.75 mM; and 50.00 mM). Aspergillus flavusUICC 360 with inoculum concentration of 1.96% (v/v) was inoculated into themedium and then agitated 90 rpm, at room temperature (27o--30oC) for 7 days toobtain the fermentation extract. Extract in ethyl acetate was tested with a discdiffusion method against Candida albicans UICC Y-29. The extract from thefermentation using 37.50 mM NH4NO3 showed the highest inhibition index 0.84± 0.07. The results of Thin Layer Chromatography (TLC) of extract from thefermentation of using 25.00 mM NH4NO3 and 37.50 mM NH4NO3 have Rf (0.45),31.25 mM NH4NO3 and 43.75 mM NH4NO3 have Rf (0.47), and 50 mM NH4NO3have Rf (0.48). The Rf value of extracts have nearly similiar with a lovastatinstandard 0.46 which indicated there was lovastatin in the extract. The results ofLeast Significant Differences (LSD) (P <0.05) showed there was a significanteffect of NH4NO3 concentration variation in the ability of A. flavus UICC 360 toproduce lovastatin."

"ABSTRAKAspergillus flavus UICC 360 koleksi Universitas Indonesia Culture Collection (UICC) telah diteliti dan diuji mampu menghasilkan lovastatin. Penelitian bertujuan untuk mengetahui pengaruh variasi konsentrasi amonium sulfat (0 mM, 15,15 mM, 18,94 mM, 22,73 mM, 26,52 mM, dan 30,30 mM) sebagai sumber nitrogen terhadap kemampuan Aspergillus flavus UICC 360 menghasilkan lovastatin. Fermentasi menggunakan 1,96% (v/v) inokulum sel kapang selama 7 hari pada medium Czapek?s Dox Broth modifikasi dalam suhu ruang (27--30oC) dengan pengocokan 90 rpm. Ekstrak dalam etil asetat diuji terhadap Candida albicans UICC Y-29 dengan metode difusi agar cara cakram. Ekstrak hasil fermentasi dari perlakuan 22,73 mM amonium sulfat memiliki kemampuan tertinggi menghambat Candida albicans UICC Y-29 dengan indeks penghambatan rata-rata 0,94 ± 0,06. Hasil Kromatografi Lapis Tipis (KLT) menunjukkan bahwa ekstrak hasil fermentasi perlakuan amonium sulfat 15,15 mM memiliki nilai Rf sama dengan lovastatin standar sebesar 0,48. Ekstrak hasil fermentasi perlakuan amonium sulfat 18,94 mM, 22,73 mM, 26,52 mM, dan 30,30 mM memiliki nilai Rf hampir sama dengan nilai Rf lovastatin standar. Hasil KLT tersebut dapat mengindikasikan ekstrak mengandung lovastatin. Uji Least Significant Difference (LSD) (P<0,05) menunjukkan ada perbedaan nyata variasi konsentrasi amonium sulfat terhadap kemampuan Aspergillus flavus UICC 360 menghasilkan lovastatin. Hal tersebut menunjukkan bahwa terdapat pengaruh variasi konsentrasi amonium sulfat terhadap kemampuan Aspergillus flavus UICC 360 dalam menghasilkan lovastatin.

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ABSTRACTThe ability of Aspergillus flavus UICC 360 to produce lovastatin had been shown in previous study. The aim of this study is to determine the effect of variation in ammonium sulphate concentration at 0 mM, 15.15 mM, 18.94 mM, 22.73 mM, 26.52 mM, and 30.30 mM toward the ability of Aspergillus flavus UICC 360 in producing lovastatin. Fermentation was carried out by using 1.96% (v/v) of inoculum in modified Czapek?s Dox Broth for seven days at room temperature (27--30oC) with 90 rpm agitation. The extract in ethyl acetate was tested by disk diffusion method against Candida albicans UICC Y-29. The extract from fermentation of 22.73 mM ammonium sulphate showed the highest inhibition index of 0.94 ± 0.06. The result of Thin Layer Chromatography (TLC) showed that extract from fermentation of 15.15 mM ammonium sulphate had similar Rf value with lovastatin standard. Meanwhile, extract from fermentation of 18.94 mM, 22.73 mM, 26.52 mM, and 30.30 mM ammonium sulphate had nearly similar Rf value with lovastatin standard. The TLC result indicated that the extract contained lovastatin. Least Significant Difference test (LSD) (P<0.05) showed there was significant difference of variation in ammonium sulphate concentration toward the ability of Aspergillus flavus UICC 360 to produce lovastatin. The result of this study showed that the variation in ammonium sulphate concentration affect the ability of Aspergillus flavus UICC 360 in producing lovastatin."

"Aspergillus flavus UICC 360 has been reported to produce lovastatin. This research was carried out to determine the effect of concentration variation of glucose technical grade on the ability of A. flavus UICC 360 to produce lovastatin. The fermentation process was carried out using inoculum 2% (v/v) modified Czapek's Dox Broth (CDB). Variation of glucose technical grade concentration used were 0 g/L, 5 g/L, 10 g/L, 15 g/L, 20 g/L, 25 g/L, 30 g/L and 35 g/L. Fermentation was carried out for 6 days at room temperature (27--30ºC) with agitation speed of 90 rpm. Extraction of lovastatin was done with ethyl acetate solvent. The extract was assayed by disk diffusion method against Candida albicans UICC Y-29.

The results revealed that the fermentation extract on glucose technical grade at 15 g/L showed the highest inhibition index of 0.77 ± 0.09. Analysis using Least Significant Difference (LSD) (P < 0.05) showed there was significant difference on the ability of A. flavus UICC 360 to produce lovastatin at different glucose technical grade concentration. High Performance of Liquid Chromatography (HPLC) showed that concentration of 15 g/L glucose technical grade had the same retention time with standard lovastatin at 4.52 minutes and 54.2 mg/L concentration."