Addition of seagrass (Enhalus acoroides) extract and sea urchin (Diadema setosum) gonads as formulation of moisturizer body lotion

The addition of anchovy (Stolephorus insularis) powder to chemical and texture characteristics of pizza base

Texture profile and hedonic test of catfish meatballs with purple yam (Dioscorea alata) flour addition

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

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

Utilization of Mangrove Fruit Rhizophora sp. and Sonneratia sp. as Raw Material for Analog Coffee

Characteristics of facial serum from seaweed filtrate of Eucheuma cottonii and Ulva lactuca

Physicochemical characteristics and hedonic quality of ice cream with the addition of Kappaphycus alvarezii

Quality and volatile compound content characteristics of fermented squid bekasam with different fermentation durations

Characteristics of Ice Cream Cone Based Shrimp Shell Flour with Different Concentrations of Carrageenan

Utilization of agar-agar industry waste (Gracilaria sp.) in the production of map paper from water hyacinth (Eichhornia crassipes)

Physicochemical characteristics of instant red ginger beverage powder with the addition of seaweed (Kappaphycus alvarezii)

Soaking Time in Water 85°C Increased Antioxidant, Antidiabetic Activity and Consumer Acceptance of Sargassum crassifolium Seaweed Tea

Characteristics of Seaweed Yoghurt with Different Concentration of Gracilaria sp. Using A Combination of Lactobacillus plantarum and Streptococcus thermophilus

Sago cookies enriched with Spirulina and seaweed: chemical, microbial characteristics, and acceptability

Characteristic of fishcake made from african catfish surimi with a different binding agent

The effectiveness of adding sweet leaf (Sauropus androgynus) to milkfish (Chanos chanos) otak-otak