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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.
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Details
1 Department of Chemistry Education, Faculty of Teacher, Training, and Education, Universitas Khairun, Ternate, Indonesia
2 Department of Food Sciences, Faculty of Agriculture, Universitas Khairun, Ternate, Indonesia
3 Department of Chemistry, Faculty of Mathematics and Natural Science, Hasanuddin University, Makassar, Indonesia
4 Center for Plantation Based Industry, Agency for Research and Development, Ministry of Industry, Indonesia
5 Department of Chemical Engineering, Faculty of Engineering, Universitas Muslim Indonesia, Makassar, Indonesia
6 Department of Biology Education, Faculty of Teacher, Training, and Education, Universitas Khairun, Ternate, Indonesia