Utilization seaweed caulerpa racemosa as wash-off mask raw material with addition of gonggong snail peptides

Mixture design application on the development of mackerel tuna (Euthynnus affinis) snack bars as healthy snacks

Optimization the Use of Carrageenan and Calcium Sulfate in Silken Tofu Production in Functional Food Development

Chemical Characteristics of Encapsulated Fish Oil from Pangasius and Shark with The Addition of Red Palm Oil

Optimization of nori like product formulation from Ulva spp., Gracilaria sp., and glycerol using mixture design method

Physical stability and irritation peel-off mask products from H. scabra, A. Marina extracts, and bittern

Characteristics of bagiak biscuits with fish protein concentrate and fish bone flour substitution

Product quality of hydrolyzate tofu shell sauce (Meretrix sp.) fortification of consumption salt with 87% NaCl content

Formulation and evaluation of anti acne cream from shellfish shells (Anadara antiquata Linn.)

Sifat fisikomekanik bioplastik dari campuran kappa-karagenan dan pati limbah kulit singkong

Evaluation of physicochemical characteristics of tuna’s eye oil microcapsule-spirulina tablets

Formulasi bubur instan berbasis toro tuna dengan penambahan tepung rumput laut untuk makanan pendamping ASI

Application of mixture design in the development of snakehead fish (Channa striata) cookies product

Utilization of Mangrove Apple (Sonneratia caseolaris) and Bayhops (Ipomoea pes-caprae) Leaf Extracts as Antioxidant Agents in The Formulation of Face Mist