The Development of Hybrid Food as Meat Analog Strips Based on Seaweed Ulva ohnoi and Surimi by Maulida Arlin, Ramadhan Wahyu, Santoso Joko

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Metal Casting Furnace Design Development Using Computer Simulation by Ramadhan Wahyu Irianto, Yanuar R.A. Pradana, Suprayitno Suprayitno

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Effect of storage temperature with vacuum packaging on physicochemical stability of Ulva ohnoi by Wiraz Wicaksana Azwar Naval, Ramadhan Wahyu, Dyah Hardiningtyas Safrina, Fariz Pari Rizfi, Uju

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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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Synthesis of Sustainable Dual-Function Aerogels from Water Hyacinth Cellulose and Shrimp Shell Nano-Chitosan for Heavy Metal Removal and Coliform Bacteria Filtration in Polluted Wa... by Al Husain Saddam, Febrian Lava, Ismail Muhammad, Anjani Putri Siti, Al Baihaqi Muhammad Fauzan, Ramadhan Wahyu

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Effectiveness of Low-Deacetylation-Degree Chitosan as an Edible Coating for Apples, Tofu, and Tilapia Fillets by Ramadhan Wahyu, Tiftazani M. Haekal, Heri Suseno Sugeng, Septiyani Irawan Azizah, Astriyani Aisyah, Mahardika Vania, Sintia Armi Fuji, Silaban Rosella, Dewi Ghaisani Aatikah, Firdaus Zahrotul, Nasution Muheri Indra Aja, Butler Kyle, Suleiman Omar Abdulla

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