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Universitas Hasanuddin
Research output:Contribution to journal›Article›peer-review
Nutritional analysis of spirulina sp to promote as superfood candidate
Liestianty D.
Iop Conference Series Materials Science and Engineering
Published: 2019Citations: 86
Abstract
An analysis of the nutrition content of Spirulina sp is reported. The main objective of this study is to evaluate the nutritional value of Spirulina sp that produced by the large culture at ambient temperature.The analysis method was used high-performance liquid chromatography, gas chromatography, spectrophotometers UV-Vis and inductively Coupled Plasma-OES.The analysis has found vitamins, minerals, amino acids, pigments, and essential fatty acids.It is concluded that Spirulina sp which is produced by large-scale culture is a good source of nutrition and potent an alternative superfood.
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10.1088/1757-899X/509/1/012031Other files and links
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Spirulina (dietary supplement)Sciences
ChemistrySciences
Food scienceSciences
PigmentSciences
ChromatographySciences
High-performance liquid chromatographySciences
Organic chemistrySciences
Raw materialSciences