Numerous varieties of seaweed, including eucheuma, gelidium, gracilaria, and hypnea, are produced in Indonesia. Due to its various advantages including being rich in protein, carbs, minerals, and vitamins, seaweed is essential. Making seaweed flour is one of the product diversifications. The flour from euchema is most preferred because it is white. In the manufacturing of analog rice, flour that has a fiber content above 85% has been employed as a combination.
