# Nutritional analysis of spirulina sp to promote as superfood candidate
> Liestianty D.

URL kanonis: https://discover.unhas.ac.id/publications/pub_scopus_85065622113
Jurnal / Konferensi: Iop Conference Series Materials Science and Engineering
Tahun terbit: 2019
DOI: https://doi.org/10.1088/1757-899X/509/1/012031
ISSN: 17578981
Citations: 86

## Authors
- Liestianty D.

## 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.

## Keywords
- Spirulina (dietary supplement)
- Chemistry
- Food science
- Pigment
- Chromatography
- High-performance liquid chromatography
- Organic chemistry
- Raw material

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Sumber: Discover Unhas — RIMS Universitas Hasanuddin.
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