Liestianty, Deasy and Rodianawati, Indah and Arfah, Rugaiyah Andi and Assa, Asma and Patimah, Patimah and Sundari, Sundari and Muliadi, Muliadi (2019) Nutritional analysis of spirulina sp to promote as superfood candidate. In: Joint Conference on Chemistry.
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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
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | A General Works > AC Collections. Series. Collected works |
| Divisions: | Faculty of Law, Arts and Social Sciences > School of Education |
| Depositing User: | Deasy Liestianty |
| Date Deposited: | 27 Jun 2023 21:27 |
| Last Modified: | 27 Jun 2023 21:27 |
| URI: | http://repository.unkhair.ac.id/id/eprint/430 |
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