The Use Of Spirulina In The Development Of High-Protein Bioindustry In Order To Optimize Public Health

Minah, Faidliyah Nilna and Astuti, Siswi and Handoko, M. Fourry (2020) The Use Of Spirulina In The Development Of High-Protein Bioindustry In Order To Optimize Public Health. In: ICONQUHAS 2018, 2-4 October 2018, Bandung, Indonesia.

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Abstract

The potential of spirulina as a healthy biomass for food or skin healthcare products such as soaps and facial masks need to be maximized. This is because the proteins and vitamins that are required by human can be found within spirulina, which is why it is called “Superfood”. The cultivation and processing of spirulina in Indonesia is not often found, thus, the demands for spirulina are fulfilled through importing from China and US. Therefore, this program aims to cultivate, as well as to process spirulina into food and skin healthcare products. Cultivation products are made into a form of spirulina powder which is then used as an additional ingredients for shower soap products, facial masks, shampoos, fish/livestock foods, snacks or cookies, ice creams, and pastries. Spirulina products’ marketing and promotion for this stage are limited to campus environment, campus cooperatives, and online media. Result shows that items sold within the first five months are 90 bars of soap, 1 bottle of shampoo, 13 bottles of mask, 31 packs of cookies, 133 units of ice cream, and 1350 pieces of pastries. The availability of cultivated spirulina powder is relatively small, which is 533,3 grams. Hence, there needs to be an expansion of lands for cultivation as well as the control for temperature, alkalinity, and light condition so that spirulina’s productivity increases, along with the evaluation for product prices that are less attractive to the public.

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: spirulina cultivation masker soap shampoo snacks productivity
Subjects: H Social Sciences > H Social Sciences (General)
Depositing User: EAI Editor IV
Date Deposited: 12 Jul 2021 12:49
Last Modified: 12 Jul 2021 12:49
URI: https://eprints.eudl.eu/id/eprint/4622

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