Dewi, Eko Nurcahya and Amalia, Ulfah and Mel, Maizirwan (2016) The Effect of Different Treatments to the Amino Acid Contents of Micro Algae sp. Aquatic Procedia, 7 . pp. 59-65. ISSN 2214-241X
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Official URL: https://www.sciencedirect.com/journal/aquatic-proc...
Abstract
This study purposed to determine of different treatments to broke down the cellular matrixs of Spirulina sp. thallus in order to get natural umami flavor which is combination between glutamic and aspartic acids. The treatments applied were are as follow drying, refluxing, sonication and maseration. Spirulina sp. dried powder has the highest yield of glutamic and aspartic acids as a base combination for umami flavour
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Aspartic amino acids; different treatments; glutamic; Spirulina sp.; umami |
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling |
| Divisions: | Faculty of Fisheries and Marine Sciences > Department of Fisheries |
| ID Code: | 67122 |
| Deposited By: | Mr. Sugeng Priyanto |
| Deposited On: | 26 Nov 2018 16:37 |
| Last Modified: | 26 Nov 2018 16:37 |
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