Arthrospira as a potential raw material for functional food development in Indonesia

Modern people's awareness of health affects the shifting patterns of food needs. Currently, food is not just necessary to meet the body's nutritional needs, but brings health and fitness benefits. One type of food that can meet these needs is known as functional food. Arthrospira is a micr...

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Published inAquaculture, Aquarium, Conservation & Legislation Vol. 16; no. 4; pp. 2276 - 2288
Main Authors Permadi, Sandi, Takarina, Noverita D, Prihantini, Nining B
Format Journal Article
LanguageEnglish
Published Cluj-Napoca Bioflux SRL 30.08.2023
Subjects
Algae
Amino acids
Antibiotics
Antiviral agents
Arthrospira
Carbohydrates
Chemical composition
Cyanobacteria
Dietary minerals
Flavonoids
Food
Foods
Functional foods & nutraceuticals
Microorganisms
Morphology
Nutrients
Nutritive value
Phytoplankton
Proteins
Raw materials
Spirulina
Indonesia
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Summary:Modern people's awareness of health affects the shifting patterns of food needs. Currently, food is not just necessary to meet the body's nutritional needs, but brings health and fitness benefits. One type of food that can meet these needs is known as functional food. Arthrospira is a microorganism that has successfully attracted attention because of its high nutritional value, complex chemical composition, and safety for human consumption, making it one of the raw materials for functional foods. Apart from being rich in nutrients, Arthrospira also contains anti-viral, antioxidant, and antibacterial properties. Arthrospira is a genus of microalgae that lives in both fresh and marine waters, sometimes erroneously considered as Spirulina. Arthrospira and Spirulina are two different genera. In Indonesia, the bio-chemical study of Arthrospira is a research topic that has been widely carried out in the last 10 years. This paper aims to compare the potential of Arthrospira in Indonesia with other countries as a raw material for functional foods.
ISSN:1844-8143
1844-9166