Characteristics of bioactive components in fermented Sargassum and Ulva Seaweed using SCOBY as potential anti-diabetic candidates by Hardiningtyas Safrina Dyah, Jauharah Nafisyah, Tarman Kustiariyah

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Synthesis and Characterization of Ulvan-Alginate Hydrogel Beads as a Scaffold for Probiotic Immobilization by Ramadhan Wahyu, Ramadhani Fadya Aliciya, Sevica Devani, Hardiningtyas Safrina Dyah, Desniar

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Total phenolic content and antioxidant properties of hydrophobic compounds edible coating Spirulina snack bar by Dewanti Erika Wahyu, Lee Wen-Chien, Tarman Kustiariyah, Santoso Joko, Nurjanah, Hardiningtyas Safrina Dyah

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Application of Check-All-That-Apply (CATA) for formulating and characterizing sargassum seaweed-based kombucha drink: Effects of different sugar types and fermentation times by Isnaini Cahyuning, Nurdiana Risma Safita, Hardiningtyas Safrina Dyah, Kunicki Anya, Corcoran Ashley, Ramadhan Wahyu

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Protein Characterization in Edible Coating for Snack Bar Enriched with Spirulina by Dewanti Erika Wahyu, Lee Wen Chien, Tarman Kustiariyah, Santoso Joko, Nurjanah, Hardiningtyas Safrina Dyah, Rehatta Jesica Audia

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Synthesis of microfibrillated cellulose from solid residue of seaweed processing industry and its applications in alginate-based hydrogels for papain enzyme carriers by Hastuti Novitri, Tazkiatunnisa Aisiyah, Hardiningtyas Safrina Dyah, Ramadhan Wahyu, Pari Gustan, Indrawan Dian Anggraini, Aini Erlina Nurul, Wibisono Heru Satrio

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