eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2025-11-20 13 3 1173 1182 10.12944/CRNFSJ.13.3.10 24729 article Siti Susanti 1 Ulfah Amalia 2 Ima Wijayanti 2 Yasmin Aulia Rachma 1 Department of Food Technology, Diponegoro University, Semarang, Indonesia Department of Fishery Product Technology, Diponegoro University, Semarang, Indonesia Developing functional food products from sustainable bio resources has gained growing interest, particularly in addressing lifestyle-related diseases such as dyslipidemia. This study aimed to formulate and optimize a composite syrup incorporating pectin extracted from watermelon (Citrullus lanatus) albedo and fucoidan isolated from brown seaweed (Sargassum crassifolium), two biopolymers with known lipid-lowering potential. Three formulation ratios of pectin to fucoidan (66.67:33.33, 83.33:16.67, and 100:0) were evaluated for their effects on the syrup’s physicochemical (viscosity, total dissolved solids, pH, colour) and sensory (taste, texture, colour, and overall acceptability) properties. The results showed that increasing pectin content significantly enhanced viscosity and pH (p<0.05), while higher fucoidan content increased total dissolved solids and altered the colour profile. Sensory evaluation revealed that the formulation containing 83.33% pectin and 16.67% fucoidan achieved the highest overall acceptance (p<0.05). These findings highlight the potential of integrating agro-waste and marine-derived biopolymers in a functional syrup matrix, offering a sustainable and consumer-acceptable candidate for nutraceutical development. Nevertheless, the present study is limited to physicochemical and sensory assessments; further investigations on bioactivity, nutritional profile, microbiological stability, and long-term storage are required to substantiate its efficacy and practical application. https://www.foodandnutritionjournal.org/volume13number3/integrating-marine-and-agro-waste-biopolymers-in-functional-syrup-formulation-optimization-of-fucoidan-pectin-composite-from-brown-seaweed-and-watermelon-albedo/ Brown Seaweed Dyslipidemia Fucoidan Pectin Watermelon Albedo