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This paper discussed all about seaweed utilization and management. The method that used in the form of experiments conducted by making various kinds of seaweed formulas, casava flour with a mixture of wheat flour. After that, an examination was carried out to determine the durability of the seaweed noodles by comparing the seaweed noodles placed in the refrigerator and in an open room. Seaweed (Eucheuma cottonii) and cassava flour have a lot of protein content so that they can be made intodoi:10.48173/jss.v1i2.58 fatcat:ryd73syhhfdibdexonnalx3opm