This study aimed to produce Gracilaria powder and standardize the process with desirable microbiological qualities, sensory qualities, and physico-chemical properties and proximate composition. In the production of Gracilaria powder, three treatments were prepared to determine the best way of washing and cleaning the Gracilaria seaweeds. Treatment one (T1) was untreated or washed with potable water, Treatment two (T2) was treated with Sodium Metabisulfite and Treatment three (T3) was treated with Chlorine. The best treatment was Treatment two (T2) with 28 MPN/g Escherichia coli count, 120 CFU/g Mold and Yeast Count and 630,000 Aerobic Plate Count. Sensory qualities were also determined by trained panelists as to color, texture, and aroma. Overall, Gracilaria powder was dark brown, granulated, and with perceptible seaweed aroma. Using the Treatment two (T2), Gracilaria was turned into powder by cooking, drying, pulverizing, and sifting. Powdered Gracilaria was submitted for physico-chemical properties, proximate composition and microbial composition and the results obtained were 0.537 Aw at 24.700C, 6.92% ash, 12.61% Moisture, 3.31 Crude Fat, 14.58% Crude Protein, 12.00% Iodine, 60.64% Dietary Fiber, 95.93 mg/100g Iron, 615.88 mg/100g Calcium and 647.34 mg/100g Sodium. The produced Gracilaria powder will be used to develop, formulate, and standardize Gracilaria enriched products.