Composition and essential nutrients of cyanobacterium meal produced from spirulina (Arthrospira platensis) fermented by yeast on small-scale
This study aims to examines composition and essential nutrients of cyanobacterium flour produced from Spirulina ( Arthrospira platensis ) fermented by yeast on a small scale. During the study, amino acids, volatile organic compounds, SEM (Scanning Electron Microscopy), and proximate composition of fermented and unfermented spirulina were compared. The results showed that fermentation enhanced the levels of total and essential amino acids. This showed that fermentation altered the amino acids and fatty acid profiles, thereby improving the nutritional value of spirulina.
Authors
- Bambang Haryanto (ORCID: https://orcid.org/0000-0003-3536-2872)
- Aan Andri Yano (ORCID: https://orcid.org/0000-0002-4308-3892)
- Amrih Prasetyo (ORCID: https://orcid.org/0000-0001-9655-2405)
- Isyana Khaerunnisa (ORCID: https://orcid.org/0000-0002-5974-7892)
- Nanung Agus Fitrianto
- Slamet Diah Volkandari (ORCID: https://orcid.org/0000-0002-4676-4028)
- Fajrin Shidiq (ORCID: https://orcid.org/0000-0001-5075-9873)
- Chusnul Hanim (ORCID: https://orcid.org/0000-0003-3055-1236)
- Sugiharto Sugiharto (ORCID: https://orcid.org/0000-0003-2445-0543)
Institutions
- Diponegoro University (ID)
- Sebelas Maret University (ID)
- Universitas Gadjah Mada (ID)
- National Nuclear Energy Agency of Indonesia (ID)
- National Research and Innovation Agency (ID)
Publication Details
- Journal
- Case Studies in Chemical and Environmental Engineering
- Published
- 2024-09-17
- DOI
- https://doi.org/10.1016/j.cscee.2024.100940
- Citations
- 5
- Primary Topic
- Algal biology and biofuel production
- Type
- article
- Field-Weighted Citation Impact
- 0.51
Funders
- Kementerian Riset dan Teknologi /Badan Riset dan Inovasi Nasional