VAHRANI MALAHIANDAH PURBA, Effect of Seaweed (Eucheuma cottonii) Concentration on Characteristics of Boba Instant (Supervised by SUSI LESTARI).This study aimed to determine the effect of Eucheuma Cottonii seaweed flour concentration in making instant boba as a source of food fiber and its effect on the sensory, physical and chemical properties of instant boba. This study used a Randomized Group…