Antioxidant capacity, cytotoxicity, and bacterial contamination of brown macroalgae simplicia

Characteristics of makaroni based on sago flour, combined with rebon shrimp flour (Acetes erythraeus)

Physicochemical Characteristics of Papain Soluble Collagen from Tuna (Thunnus sp.) Swim Bladder

The effect of NaOH concentration and soaking time on the characteristics of striped catfish (Pangasianodon hypophthalmus) skin gelatin

Characteristics and Fatty Acid Profile of Catfish and Shark Liver Oil Mixture

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

Effect of adding Sargassum sp. and Ulva lactuca flour on the acceptance and nutritional value of kaasstengels cookies

Depolymerization of Chitosan from Shrimp Shell Using Papain Enzyme and Ultraviolet Light Irradiation

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

Characterization of Powder Drink based on Sargassum Seaweed, Purple Sweet Potatoes, and Seaweed Salts

Contamination of Staphylococcus aureus and Bacillus cereus in Sushi at Retail Level in Jabodetabek Area

Antioxidant Activity and Physical Stability of Turbinaria decurrens and Kencur (Kaempferia galanga) Seaweed Porridge Body Scrub Preparations

Ultrasonic Wave Assisted Extraction of Ulvan Polysaccharide from Ulva Seaweed at Low Temperature

Chito-oligosaccharide Characterization Depolymerized by Different Method and Its Study as Active Film

Antioxidant Activity of Collagen from the Skin of Pangas Catfish (Pangasius sp) with Crude Bromelain Enzyme of Pineapple Peel

Formulation of Kappa and Iota Carrageenan in Lip Balm Cosmetic