[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-detail-56434-en":3,"doc-seo-56434-105":29,"detail-sidebar-cat-0-en-105":91},{"code":4,"msg":5,"data":6},0,"success",{"doc_id":7,"user_id":8,"nickname":9,"user_avatar":10,"doc_module":4,"category_id":11,"category_name":12,"doc_title":13,"doc_description":14,"doc_content":15,"file_id":16,"file_url":17,"file_type":18,"file_size":19,"view_count":20,"is_deleted":4,"is_public":20,"is_downloadable":20,"audit_status":20,"page_count":21,"language":22,"language_code":23,"site_id":24,"html_lang":23,"table_of_contents":25,"faqs":26,"seo_title":13,"seo_description":14,"update_tm":27,"read_time":28},56434,8796095461610,"Oliver","https://ap-avatar.wpscdn.com/davatar_276721f389ce27ea32af1340a28f341c",8,"Research & Report","Protein Evaluation of Phycocyanin Extraction By-product from Spirulina Sp","Spirulina sp. contains high protein and antioxidant components, with phycocyanin serving as a commercially available blue pigment extractable through water-based freeze-thaw extraction. The extraction process yields an attractive blue supernatant and a protein-rich by-product. This study compares spirulina protein quality before and after freeze-thaw extraction by assessing color via colorimetric assay and protein quality through total protein content, in-vitro protein digestibility, and protein solubility measured with statistical testing.","RESEARCH ARTICLE | OCTOBER 05 2023  \nProtein evaluation of phycocyanin extraction by-product from Spirulina sp. 􀀈  \nArdiba Rakhmi Sefrienda 􀀧 ; Jasmadi; Hilda Novianty; Indyaswan Tegar Suryaningtyas; Dedy Kurnianto; Yusuf Andriana  \nAIP Conf. Proc. 2902, 060001 (2023)  \n[https://doi.org/10.1063/5.0172836](https://doi.org/10.1063/5.0172836)  \n􀀭  \nView Online  \n􀀱  \nExport Citation  \nCrossMark  \nArticles You May Be Interested In  \nOn integrable potential perturbations of the billiard system within an ellipsoid J. Math. Phys. (June 1997)  \n09 October 2023 03:43:30  \nProtein Evaluation of Phycocyanin Extraction By-product  \nfrom Spirulina sp.  \nArdiba Rakhmi Sefriendaa) , Jasmadi, Hilda Novianty, Indyaswan Tegar Suryaningtyas, Dedy Kurnianto, Yusuf Andriana  \nResearch Center for Food Technology and Processing, National Research and Innovation Agency (BRIN) Jl. Jogja-Wonosari KM 31.5, Gunung Kidul 55861, Yogyakarta, Indonesia  \na)Corresponding author: [ardiba2@gmail.com](ardiba2@gmail.com)  \nAbstract. Spirulina sp. is known as a super food containing a high amount of protein and antioxidants. The protein content of Spirulina [sp. is](sp. is) higher than other animal and vegetable protein sources. Spirulina’s pigment has an attractive color and possesses a strong antioxidant substance, so it has been used as a natural food colorant. The pigment extract of Spirulina sp. that is commercially available worldwide is phycocyanin. Phycocyanin could be extracted by using water-based freeze-thaw extraction. It obtained attractive blue color supernatant and natant as a by-product. The by-product of this extraction is safe to eat and still rich in protein. Thus, it has the potential to be used as a protein source. This research was then conducted to compare spirulina protein quality before and after freeze-thaw extraction. Spirulina by-product was quality assessed for the color by colorimetric assay using chromameter as well as protein quality including total protein content, in-vitro protein digestibility, and protein solubility. Spirulina [sp. by-product has a darker](sp. by-product has a darker), less green, and less blue color, compared to sample before extraction. While for protein quality, it has a significantly higher total protein content, in-vitro protein digestibility, and protein solubility by the T-test. The value of protein qualities of spirulina protein by product were 51.39+0.12 gr (per 100 gr DM)-1 of protein content, 59.89+ 3. 15% of in-vitro protein digestibility, and of 428.57+ 14.37 ppm of protein solubility  \nKeywords: Spirulina sp., by-product, freeze-thaw extraction, in-vitro protein digestibility, protein solubility  \nINTRODUCTION  \nThe world's need for food continues to increase due to the increasing number of people in the world. It is estimated that by 2050, the population will reach 9.8 billion people or increase 44% than today[1] . Furthermore, people's awareness about food quality is also increasing. Eating ritual is not only to fill the stomach but also it should be nutritious and have beneficial functions. Various types of nutritional food have continued to be developed; one type of super food still under investigated is microalgae. Microalgae is superior food containing a highly nutritional content due to it requiring less carbon in the cultivation process compared to terrestrial food plant resources[1] . The most popular microalgae in Indonesia is Spirulina sp. It has been widely used as food and cosmetics. It is known as a super food containing a high protein, all essential amino acids, B vitamins, iron, magnesium, potassium and many other vitamins and minerals, as well as antioxidants [2] . It is mainly consumed as an alimentary supplement[3] .  \nThe World Health Organization has described Spirulina as one of the greatest super-food on the earth and stated this species as the most potential of microalgae[4] . Additionally, it contains antioxidant substances. Antioxidant properties of Spirulina come from seve","cbCaiddLiHxoOVLI","https://ap.wps.com/l/cbCaiddLiHxoOVLI","pdf",1071013,1,7,"English","en",105,"# Abstract\n# Introduction\n# Materials and Methods","[{\"question\":\"What is the main focus of the research on Spirulina?\",\"answer\":\"The research focuses on evaluating the protein quality of the by-product generated during phycocyanin extraction from Spirulina sp. using a water-based freeze-thaw method.\"},{\"question\":\"How was color assessed in the Spirulina samples?\",\"answer\":\"Color was evaluated using a colorimetric assay with a chromameter, comparing the by-product to the sample prior to extraction.\"},{\"question\":\"Which protein quality parameters were measured for the by-product?\",\"answer\":\"Protein quality was assessed by measuring total protein content, in-vitro protein digestibility, and protein solubility, followed by T-test comparisons.\"}]",1783891768,18,{"code":4,"msg":30,"data":31},"ok",{"site_id":24,"language":23,"slug":32,"title":13,"keywords":33,"description":14,"schema_data":34,"social_meta":86,"head_meta":88,"extra_data":90,"updated_unix":27},"protein-evaluation-of-phycocyanin-extraction-by-product-from-spirulina-sp","",{"@graph":35,"@context":85},[36,53,68],{"@type":37,"itemListElement":38},"BreadcrumbList",[39,43,47,50],{"item":40,"name":41,"@type":42,"position":20},"https://docshare.wps.com","Home","ListItem",{"item":44,"name":45,"@type":42,"position":46},"https://docshare.wps.com/document/","Document",2,{"item":48,"name":12,"@type":42,"position":49},"https://docshare.wps.com/document/research-report/",3,{"item":51,"name":13,"@type":42,"position":52},"https://docshare.wps.com/document/protein-evaluation-of-phycocyanin-extraction-by-product-from-spirulina-sp/56434/",4,{"url":51,"name":13,"@type":54,"author":55,"headline":13,"publisher":57,"fileFormat":60,"inLanguage":23,"description":14,"dateModified":61,"datePublished":62,"encodingFormat":60,"isAccessibleForFree":63,"interactionStatistic":64},"DigitalDocument",{"name":9,"@type":56},"Person",{"url":40,"name":58,"@type":59},"DocShare","Organization","application/pdf","2026-07-17","2026-07-12",true,{"@type":65,"interactionType":66,"userInteractionCount":20},"InteractionCounter",{"@type":67},"ViewAction",{"@type":69,"mainEntity":70},"FAQPage",[71,77,81],{"name":72,"@type":73,"acceptedAnswer":74},"What is the main focus of the research on Spirulina?","Question",{"text":75,"@type":76},"The research focuses on evaluating the protein quality of the by-product generated during phycocyanin extraction from Spirulina sp. using a water-based freeze-thaw method.","Answer",{"name":78,"@type":73,"acceptedAnswer":79},"How was color assessed in the Spirulina samples?",{"text":80,"@type":76},"Color was evaluated using a colorimetric assay with a chromameter, comparing the by-product to the sample prior to extraction.",{"name":82,"@type":73,"acceptedAnswer":83},"Which protein quality parameters were measured for the by-product?",{"text":84,"@type":76},"Protein quality was assessed by measuring total protein content, in-vitro protein digestibility, and protein solubility, followed by T-test comparisons.","https://schema.org",{"og:url":51,"og:type":87,"og:title":13,"og:site_name":58,"og:description":14},"article",{"robots":89,"canonical":51},"index,follow",{"doc_id":7,"site_id":24},{"code":4,"msg":5,"data":92},[93,97,101,105,110,115,119,122,127,130,134],{"id":20,"doc_module":4,"doc_module_name":45,"category_name":94,"show_sort_weight":95,"slug":96},"Story & Novel",90,"story-novel",{"id":46,"doc_module":4,"doc_module_name":45,"category_name":98,"show_sort_weight":99,"slug":100},"Literature",80,"literature",{"id":52,"doc_module":4,"doc_module_name":45,"category_name":102,"show_sort_weight":103,"slug":104},"Exam",70,"exam",{"id":106,"doc_module":4,"doc_module_name":45,"category_name":107,"show_sort_weight":108,"slug":109},5,"Comic",60,"comic",{"id":111,"doc_module":4,"doc_module_name":45,"category_name":112,"show_sort_weight":113,"slug":114},6,"Technology",50,"technology",{"id":21,"doc_module":4,"doc_module_name":45,"category_name":116,"show_sort_weight":117,"slug":118},"Healthcare",40,"healthcare",{"id":11,"doc_module":4,"doc_module_name":45,"category_name":12,"show_sort_weight":120,"slug":121},30,"research-report",{"id":123,"doc_module":4,"doc_module_name":45,"category_name":124,"show_sort_weight":125,"slug":126},9,"Religion & Spirituality",20,"religion-spirituality",{"id":125,"doc_module":4,"doc_module_name":45,"category_name":128,"show_sort_weight":125,"slug":129},"World Cup","world-cup",{"id":131,"doc_module":4,"doc_module_name":45,"category_name":132,"show_sort_weight":131,"slug":133},10,"Lifestyle","lifestyle",{"id":135,"doc_module":4,"doc_module_name":45,"category_name":136,"show_sort_weight":106,"slug":137},19,"General","general"]