Wahyu Ramadhan

RESEARCH, TEACHING, or OTHER INTERESTS

Aquatic Science, Food Science, Biomaterials, Nutrition and Dietetics

Scopus Publications

Ulva Seaweed-Derived Ulvan: A Promising Marine Polysaccharide as a Sustainable Resource for Biomaterial Design
Rizfi Fariz Pari, Uju Uju, Safrina Dyah Hardiningtyas, Wahyu Ramadhan, Rie Wakabayashi, Masahiro Goto, and Noriho Kamiya
MDPI AG
Green seaweed is currently underused compared with other major seaweed types. Many scientists have reported applications of the green seaweed Ulva in various fields in recent years, which makes it a candidate for biomass production in industrial biorefineries. Ulva contains a unique polysaccharide called ulvan, which is being considered for medicinal and pharmacological applications. Ulvan is a sulfated polysaccharide including rhamnose and glucuronic acid residues, which has a range of bioactivities, including immunomodulatory, antimicrobial, and anticoagulant properties. The biocompatibility of ulvan makes it a versatile candidate for biomaterial design. This review presents an in-depth analysis of the potential applications of ulvan, starting with extraction methods and structural/biological characterization and moving on to biomaterial design. We also highlight the advantages of ulvan over traditional seaweed polysaccharides such as agar, carrageenan, and alginate.


Effect of storage temperature with vacuum packaging on physicochemical stability of Ulva ohnoi
Naval Wiraz Wicaksana Azwar, Wahyu Ramadhan, Safrina Dyah Hardiningtyas, Rizfi Fariz Pari, and Uju
EDP Sciences
Indonesia's seaweed industry, despite its vast potential, predominantly exports raw materials, with value-added processing limited to certain red and brown seaweeds. Green seaweeds, such as Ulva, are largely untapped by the processing industry despite their abundance and potential natural pigment sources. Ulva undergoes rapid color deterioration in tropical climates, indicating pigment degradation and quality loss. This study investigated the impact of storage conditions at 4°C (chilling) and 28°C (room temperature) using minimal processing vacuum packaging on the stability of physicochemical properties, color profile, pigment concentration, and antioxidant activity over three months. Results showed that chilling with minimal processing significantly inhibits color degradation and maintains greenness a* value of the start of -15,76±1,11 to -10.91±1,14 while the room temperature is -5.68±0.72. In the third month, chilled samples exhibited significantly higher concentrations of chlorophyll a at 5.71±0.50 μg/mL, in contrast to room temperature, which was 3.83±0.4 μg/mL. Antioxidant activity decreased in the third month. Furthermore, the moisture content in the chilled samples was lower and stable at 28.87±0.16%, compared to samples stored at room temperature, which measured 33.34±0.54%. Chilling temperature with vacuum packaging effectively preserves the quality of Ulva ohnoi, making it suitable for industrial applications. This study provides important insights for storage conditions and increasing the commercial potential of this underutilized seaweed.


The Development of Hybrid Food as Meat Analog Strips Based on Seaweed Ulva ohnoi and Surimi
Arlin Maulida, Wahyu Ramadhan, and Joko Santoso
EDP Sciences
Meat analogues have been gaining popularity as a sustainable and health-conscious alternative to traditional meat products, driven by increasing consumer awareness of environmental benefits. However, there remains a gap in the market for meat analogues that not only mimic meat texture but also offer enhanced nutritional benefits, particularly in terms of fiber content. Meat analogue strips from Ulva ohnoi and surimi underwent proximate, fiber, and texture profile analysis. The aim of the study was to determine the best formula between the ratio of Ulva ohnoi and surimi inclusion in meat analogue strips along with evaluating the physicochemical characteristics of the resulting product. This study also involved panelists to assess the hedonic level of consumer acceptance of the produced products. The results showed that F5, with 5% Ulva ohnoi and 20% surimi, was the best formula with a sensory value of color 7.21 and texture 6.08. The chemical composition of meat analogue strip F5 includes 2.63 ± 0.54% moisture content, 10.12 ± 2.28% ash content, 3.89 ± 0.87% fat, 13.86 ± 0.31% protein, 59.26 ± 1.93% carbohydrate, and 10.23 ± 0.00% fiber. Eventually, this study opens up new alternatives, showing that meat analogue strips not only serve as an energy source but also as a potential high-fiber healthy snack.


Synthesis of Sustainable Dual-Function Aerogels from Water Hyacinth Cellulose and Shrimp Shell Nano-Chitosan for Heavy Metal Removal and Coliform Bacteria Filtration in Polluted Water
Saddam Al Husain, Lava Febrian, Muhammad Ismail, Siti Anjani Putri, Muhammad Fauzan Al Baihaqi, and Wahyu Ramadhan
EDP Sciences
Rivers are essential water sources but are increasingly polluted by urban waste containing heavy metals and harmful bacteria. An effective solution is optimizing an eco-friendly water hyacinth cellulose aerogel and shrimp shell nano-chitosan for heavy metal adsorption and coliform bacteria filtration. This study extracted cellulose from water hyacinth (S-EG) and chitosan from shrimp shells, followed by nano-chitosan synthesis and aerogel formulation with three cellulose-to-nano-chitosan ratios: F1 (2:1), F2 (1:1), and F3 (1:2). Gel precursors were characterized, and adsorption and filtration capacities were tested to identify the optimal formula. Results showed yields of 12.46% for S-EG, 11.23% for chitosan, and 80% for nano-chitosan. Among the formulas, F3 had the best properties, including 80.16% gel content, 143.41% swelling ratio, and 3630 cPs viscosity. The F3 aerogel achieved 97% porosity, a surface area of 243.5 m2/g, and a low density of 0.07 g/cm3. Adsorption capacities were significant, reaching 99.5% for Cu, 88.68% for Zn, and 7.33% for Pb, along with a 30% reduction in E. coli. These findings indicate that the 1:2 cellulose-to-nano-chitosan aerogel formulation is highly promising as a sustainable solution for heavy metal adsorption and bacterial filtration in polluted water systems.


Impact of artificial rice from Gracilaria sp. seaweed on Superoxide Dismutase (SOD) levels in prediabetic and diabetic patients
Sri Purwaningsih and Ramadhan Wahyu
EDP Sciences
Analog rice made from local flour and seaweed flour underwent proximate and fiber content tests, followed by clinical trials involving prediabetic and diabetic sufferers over 42 days. The aim of this study was to determine the effect of consuming seaweed-based rice analogues on Superoxide Dismutase (SOD) levels in prediabetic and diabetic sufferers. Initial assessments were conducted on days 21 and 42 as the final evaluation. The study involved 40 respondents (both prediabetic and diabetic patients), with 20 consuming regular rice and 20 consuming analog rice. Both groups had the same vegetables and side dishes. Additionally, the chemical content of the product was tested. The SOD activity in this study was measured using a colorimetric assay method. The results showed that consumption of analog rice significantly reduced blood SOD levels in prediabetic and diabetic sufferers (initial value 0.59 ± 0.12 and final value 0.41 ± 0.16), whereas regular rice consumption significantly increased blood SOD levels (initial value 0.71 ± 0.20 and final value 0.87 ± 0.32). The chemical composition of the seaweed-based rice analog included 61.57 ± 0.49% water, 13.22 ± 0.04% protein, 0.11 ± 0.01% ash, 0.74 ± 0.01% fat, 34.38 ± 0.40% carbohydrates, and 10.17 ± 0.15% fiber. Ultimately, this research opens a new avenue, suggesting that artificial rice can serve not only as a primary energy source but also as a functional food with potential antidiabetic properties


Application of Check-All-That-Apply (CATA) for formulating and characterizing sargassum seaweed-based kombucha drink: effects of different sugar types and fermentation times
Cahyuning Isnaini, Risma Safita Nurdiana, Safrina Dyah Hardiningtyas, Anya Kunicki, Ashley Corcoran, and Wahyu Ramadhan
EDP Sciences
One approach to refining the taste of Sargassum tea involves subjecting it to fermentation to produce Kombucha tea. This study was designed to assess the impact of fermentation duration and various types of sugars on the sensory attributes of Seaweed Kombucha, alongside the physicochemical properties and flavor profile associated with the optimal sugar type and a fermentation duration. Seaweed Kombucha samples were subjected to treatments involving different sugars (sucrose, sorbitol, and steviol) and fermentation duration of 9 days, with sampling intervals at days 0, 3, 5, 7, and 9. The characteristics of Seaweed Kombucha were evaluated based on parameters such as pH, alcohol content, color, total sugar content, and sensory analysis. Utilizing hedonic sensory assessment, the most favorable Seaweed Kombucha sample was identified as the one treated with steviol sugar and fermented for 3 days. The sensory flavor profile of Seaweed Kombucha was elucidated through Check-All-That-Apply (CATA) and Gas Chromatography-Mass Spectrometry (GC-MS) methodologies. The optimal Seaweed Kombucha sample exhibited a volatile compound profile comprising acids, alcohols, ketones, heterocyclic compounds, and other constituents.


Effectiveness of Low-Deacetylation-Degree Chitosan as an Edible Coating for Apples, Tofu, and Tilapia Fillets
Wahyu Ramadhan, M. Haekal Tiftazani, Sugeng Heri Suseno, Azizah Septiyani Irawan, Aisyah Astriyani, Vania Mahardika, Fuji Sintia Armi, Rosella Silaban, Aatikah Dewi Ghaisani, Zahrotul Firdaus,et al.
EDP Sciences
Food products like fish, fruits, and tofu are highly perishable, with quality degradation being a significant concern during storage. Chitosan, derived from shrimp waste, has potential as an edible coating to enhance shelf life. The degree of deacetylation (DD) is a key factor in chitosan's effectiveness, with high-DD chitosan (<80%) often requiring substantial resources for production. This study explores the use of low-DD chitosan (50%) as an edible coating for Nile tilapia fillets, apple slices, and tofu. Coatings were applied at intervals of 0, 6, 12, 18, and 24 hours, and samples were stored at room temperature (25 ± 2°C). Results show that low-DD chitosan significantly preserved the texture of Nile tilapia and tofu for up to 5 days (p>0.05). However, chitosan-coated apple slices exhibited increased browning, although oxidation was delayed compared to uncoated controls. These findings indicate that low-cost, low-DD chitosan could be an effective alternative for extending the shelf life of certain perishable foods without the need for high-purity chitosan.


Valorization of Pangasius byproduct oil in wax-structured oleogels as a potential butter substitute for reduced-fat chocolate-based products
Wahyu Ramadhan, Fajar Domychen Sihombing, Bambang Riyanto, Sugeng Heri Suseno, Wini Trilaksani, Joko Santoso, Cahyuning Isnaini, Hana Fitria Navratilova, Muhamad Alif Razi, Neng Tanty Sofyana,et al.
Wiley
AbstractDespite the extensive use of various vegetable oils in oleogel development, sustainable sources, such as belly Pangasius oil derived from industrial byproducts, offer a promising alternative as the liquid phase in oleogel systems. This research aimed to determine the optimal type and concentration of rice bran wax (RBW) and candelilla wax (CW) oleogelators based on Pangasius byproduct oil and to evaluate their application in producing reduced‐fat chocolate‐based products. The selected oleogel systems were further assessed, and the properties of the resulting chocolate products were characterized. The 5% CW oleogel exhibited superior gelling and oil binding capacity (99.86 ± 0.13%). Differential scanning calorimetry of oleogels with 2.5%, 5%, and 7.5% oleogelator concentrations showed a shift in melting points with increasing temperature. Rheological analysis revealed dynamic changes in G' and G" values as the oleogelator concentration increased. Application of the 5% CW oleogel yielded optimal results, producing chocolate products with physical and sensory characteristics comparable to those made with commercial butter. Substituting 50% of the butter with oleogel resulted in products with similar physical attributes and sensory acceptance. Hedonic testing showed no significant differences in most parameters across substitution levels (p > 0.05), with an average acceptance score exceeding 7 on a 9‐point scale. Notably, the total energy content of the chocolate product was reduced by 43.77% with 100% oleogel substitution. Eventually, this proof of concept highlights the potential of Pangasius byproduct oil as a sustainable liquid phase in oleogel technology, opening new possibilities for its application in confectionery.


Dataset on the chemical composition and bioactive compound of estuarine seaweed Gracilaria from four different cultivation area in Java and Lombok Island, Indonesia
Sri Purwaningsih, Wahyu Ramadhan, Weni Trinova Nabila, Eka Deskawati, and Hamzah Moch Baabud
Elsevier BV



Biofunctional features of Pickering emulsified film from citrus peel pectin/limonene oil/nanocrystalline cellulose
Gracella Kusuma, Vincensius Marcellino, Ata Aditya Wardana, Laras Putri Wigati, Chandra Liza, Retno Wulandari, Raden Haryo Bimo Setiarto, Fumina Tanaka, Fumihiko Tanaka, and Wahyu Ramadhan
Wiley
SummaryThe application of edible films can be an alternative solution for maintaining the quality of post‐harvest horticultural commodities. This study aimed to determine the effect of adding a stabiliser, cellulose nanocrystals (CNCs), on the functional characteristics of citrus peel pectin and limonene essential oil (LEO)‐based coatings. A formulation comprising pectin (0.5%), CNC (0.075%) and LEO (0.5%) was prepared. The CNC morphology (nanometre scale) was nanorods with pointed ends on both sides, revealed with atomic force microscopy. Gas chromatography–mass‐spectrometry verified the main component of LEO, d‐limonene. All prepared film‐forming solution showed good stability with zeta potential values ranging from −76.34 to −35.33 mV. The developed film had a rougher surface due to the presence of oil aggregates and CNC agglomeration during film preparation. The addition of Pickering emulsion showed improvements in terms of mechanical properties (tensile strength 23.61 MPa, and elongation 65.87%), water barrier and the film clarity compared with regular emulsions with synthetic surfactants. It effectively inhibited the growth of harmful microbes that cause the rotting of fresh fruits, i.e., Penicilium digitatum, by 3.87% and 14.83% compared to the conventional emulsion and pectin‐based film, respectively, through the well diffusion test method. Thus, the combination of pectin/CNC/LEO can be used as an alternative active coating for fresh fruit commodities.


Sustainable hybrid snack product: impact of dual fortification with Gracillaria seaweed and pressure-cooked milkfish broth by-products on nutritive, physical, texture, and sensory properties
Endang Mindarwati, Bakti Berlyanto Sedayu, Th. Dwi Suryaningrum, Indri Mardiyana, Natalia Prodiana, Agus Supriyanto, Suwarti, Susilo Raharjo, Ahmad Nuridha, Dwi Budiyanto Trisnoharjono,et al.
Wiley
SummaryThe liquid by‐products obtained from the fisheries industry are usually discarded after primary processing. In this study, by‐products of pressure‐cooked milkfish broth were utilised and combined with Gracilaria sp. to create sustainable seaweed stick snacks. By utilising the by‐products of liquid waste from pressurised milkfish processing, combined with the addition of Gracilaria seaweed in snack development, it is expected to obtain a snack products with increased protein and fibre level. This endeavour contributes to the achievement of the Sustainable Development Goals (SDGs), particularly in promoting good health and well‐being, as well as responsible consumption and production. Comprehensive analyses were performed, covering proximate composition, dietary fibre, functional group, thermal properties, colour, microstructure, pore size, viscosity, texture, and sensory evaluation through hedonic testing and check‐all‐that‐apply sensory (CATA) profiling. The FTIR results showed that the inclusion of seaweed and fish broth was recognised and presented in the specific characteristic bands, especially the stretching band in the polysaccharide fingerprint region, and with protein vibration bands blending with the inclusion of broth. The seaweed had an impact on the dough viscosity and product's texture, increasing the firmness, and the amino acids in the broth enhanced the taste of the resulting snack, positively influencing the panellists' preferences. The smoothness, moistness, roughness, and overall texture attributes of the snack were altered by the combination of seaweed and broth additions. According to the sensory, physical properties, and nutrient results, the optimal snack formulations included the addition of 36% seaweed and 4% broth (S36B4). The prominent sensory attributes of the product were also described in the CATA sensory evaluation. Additionally, the inclusion of Gracilaria sp. increased the dietary fibre content, while milkfish broth contributed to higher levels of amino acids, improving the nutritional profile of the snacks. Therefore, this study promoting a new source of protein could be synergistically combined with marine plant‐based fibre to produce hybrid nutrient‐dense snack products, addressing the growing demand for sustainable food trends.


Prospecting Ulva lactuca seaweed in Java Island, Indonesia, as a candidate resource for industrial applications
Rizfi Fariz Pari, Uju, Agung Tri Wijayanta, Wahyu Ramadhan, Safrina Dyah Hardiningtyas, Kiki Adi Kurnia, Mochamad Lutfi Firmansyah, Arinal Hana, Muhammad Naufal Abrar, Rie Wakabayashi,et al.
Springer Science and Business Media LLC



The Effect of Prawns Shell Carotenoprotein Insertion on the Quality and Oxidative Stability of Tuna Eye Oil
Wini Trilaksani, Wa Ode Nur Asma La Dia, and Wahyu Ramadhan
Enviro Research Publishers
The oxidation of polyunsaturated fatty acids (PUFAs) reduces the nutritional value of fish oil supplements and poses health risks due to the formation of free radicals and oxidative compounds. Consequently, preventing or minimizing oxidation in these supplements is a critical concern in the production industry. Tuna eye (TE) oil, similar to other fish oils, is highly prone to oxidation, leading to the need for antioxidant enhancement. Carotenoprotein, rich in astaxanthin from shrimp shells, is a powerful natural antioxidant that can potentially stabilize PUFAs in TE oil, but the application to TE oil has not been previously explored. Therefore, this study aimed to evaluate the effect of shrimp shell-derived carotenoprotein on the quality and oxidative stability of TE oil during storage. The proximate composition of tuna eye and shrimp by-products was analyzed during the investigation process. Initial TE oil and TE oil with added carotenoprotein were assessed for free fatty acid content, acid value, peroxide value, p-anisidine value, total oxidation value, and heavy metal content. Carotenoprotein was evaluated for its color and antioxidant activity. The TE oil was combined with 0.4%, 0.6%, and 0.8% (v/v) concentrations of carotenoprotein and examined for stability using the Schaal oven test method at 40°C. The variations in these concentrations were systematically selected to determine potential concentration-dependent effects on TE oil oxidative stability. The results showed that on day 60 of TE oil storage at room temperature, oxidative degradation was significantly influenced by carotenoprotein concentration. Free fatty acids increased to 1.39%, while the values of acid, peroxide, anisidine, and total oxidation identified at the 0.4, 0.6, and 0.8% concentrations were 1.61, 1.50, and 1.24 mg KOH/kg, 18.87, 15.98, and 13.29 meq/kg, 10.80, 11.40, and 9.70 meq/kg, as well as 48.54, 43.36, and 36.28 meq/kg, respectively. Moreover, 0.8% carotenoprotein addition was found to effectively prevent TE oil deterioration compared to the control group.


Investigating the Antibacterial Effectiveness of Zinc Particles in Different Forms within Alginate-Based Hydrogels Incorporating Nanocellulose
Muhamad Alif Razi, Gerald Ensang Timuda, Deni Shidqi Khaerudini, Ni Putu Ratna Ayu Krishanti, Andri Pramesyanti Pramono, Luciasih Agustini, Wahyu Ramadhan, Safrina Dyah Hardiningtyas, Maya Ismayati, and Novitri Hastuti
Springer Science and Business Media LLC



Sustainable Synthesis of Cellulose Nanofibers from Industrial Agar Seaweed Waste Biomass Using Hydrated Deep Eutectic Solvents
Safrina Dyah Hardiningtyas, Budiono Ujaya Putra, Krisna Bayu Anggara, Indah Yuniasani, Wahyu Ramadhan, Rizfi Fariz Pari, Uju, Novitri Hastuti, Dian Anggraini Indrawan, Rie Wakabayashi,et al.
Springer Science and Business Media LLC



Characteristics of tilapia fish scale gelatin and its application in surimi
Mala Nurilmala, Wahyu Ramadhan, and Andini Nabila Putri
EDP Sciences
Surimi is a minced fish commonly used as a raw material for fish jelly production. A strong gel formation in surimi can support fish jelly products to be compact, elastic, and durable. Gelatin is known to function as a gelling agent in food products. This study aimed to determine the characteristics of tilapia scale gelatin and the effect of adding tilapia scale gelatin to threadfin bream surimi on the characteristics of kamaboko. The gelatin analysis included yield, moisture content, ash content, pH, viscosity, setting point, and molecular weight. Surimi analysis included pH, texture profile (hardness, springiness, cohesiveness, and chewiness), water holding capacity, and whiteness. The yield and temperature points of tilapia scale gelatin gel were 13.01±0.59% and 18.17±0.28 oC. The gelatin characteristics of tilapia scales in this study met SNI 8622:2018 and GMIA 2019. The treatment of variations in the gelatin concentration of tilapia scales on surimi had a significant effect on the pH characteristics of surimi, whiteness, hardness, and chewiness of kamaboko.


Moisture sorption isotherm and shelf-life estimation of freeze-dried surimi powder
Wahyu Ramadhan, Joko Santoso, and Wini Trilaksani
EDP Sciences
Due to the fact that commercial wet surimi must be frozen, the adoption of dried surimi or surimi powder has emerged as the favored choice in the surimi industry to reduce costs. However, as surimi experiences the transition to its dried form, changes in moisture content can potentially influence quality and shelf life. To determine the optimal storage conditions for surimi powder, moisture sorption isotherms were evaluated over a range of water activity from 0.069 to 0.970. Five sorption models were then applied to the data. The water vapor permeability of three different packaging materials was also determined and the Labuza mathematical model was used to predict the shelf life of the product. This study attempted to assess the changes in the quality of surimi powder and predict its shelf life. The moisture sorption isotherm curve for dried surimi revealed a smooth sigmoid pattern, signifying equilibrium moisture content. The chosen sorption isotherm model, the Hasley formula (Me = log(log(ln(1/aw)) + 1.893) /-2.209), generated the mean relative determination value of 2.31. The Labuza model estimated the shelf life of dried surimi, revealing a predicted shelf life of 22.6, 4.5, and 6.1 months with retort pouch, HDPE, and OPP packaging, respectively.


Synthesis of microfibrillated cellulose from solid residue of seaweed processing industry and its applications in alginate-based hydrogels for papain enzyme carriers
Novitri Hastuti, Aisiyah Tazkiatunnisa, Safrina Dyah Hardiningtyas, Wahyu Ramadhan, Gustan Pari, Dian Anggraini Indrawan, Erlina Nurul Aini, and Heru Satrio Wibisono
EDP Sciences
The seaweed processing industry generates cellulose-rich solid residues. Cellulose, a natural polymer, exhibits advantageous physical properties when employed as a scaffold or filler in specific matrices. Enzymes used in biotechnology encounter challenges related to their performance, influenced by both the surrounding environment and the release process. The objective of this study is to convert cellulose obtained from the solid residue of seaweed processing into microfibrillated cellulose (MFC) through hydrochloric acid hydrolysis. The MFC will then be incorporated into an alginate-based hydrogel matrix to serve as a carrier for the papain enzyme. The characterization results indicate that the presence of MFC derived from the solid residue of the seaweed industry at concentrations of 0.5% and 1% significantly affects the swelling behavior of the hydrogel compared to the hydrogel without MFC. The spectrophotometric analysis revealed that the incorporation of 0.5% MFC exhibited greater enzyme immobilization capabilities in comparison to other treatments. The study’s findings support the utilization of cellulose derived from solid residues in the seaweed processing industry, highlighting its potential for diverse applications.


Stability of shark (Centrophorus sp.) liver oil rich in squalene as an immunostimulant
Sugeng Heri Suseno, Roni Nugraha, Farah Nurjannah, Wahyu Ramadhan, Aninda Umu Arifah, and As Syaffa Amalia Adha
EDP Sciences
Shark liver oil has been widely produced in Indonesia; however, many shark liver oil products still do not meet the established standards. This research involves the addition of antioxidants to stabilize the oil as an effort to extend its shelf life. The objectives of this study were to determine the immunostimulant activity, assessed the synergistic effect of vitamin E in shark liver oil rich in squalene, and identified the optimum concentration of the antioxidant vitamin E in maintaining its stability. Immunostimulant activity was tested by observing spleenocyte proliferation, phagocytic index, and capacity in the peritoneal cavity cells of mice. The stability of the oil was examined by an accelerated method using an oven, what was called the schaal oven test at 40 °C. The research results indicate that shark liver oil possesses immunostimulant effects; however, with an increasing dosage of fish oil, there is no significant improvement. The presence of vitamin E in cod liver oil exhibited a synergistic effect on spleenocyte proliferation for all dosages, while the phagocytic index and capacity at a dosage of 100 μg/mL showed synergy. However, at a dosage of 50 μg/mL, the phagocytic index and capacity did not exhibit synergy with the immunostimulant. The optimal concentration of the antioxidant vitamin E in maintaining oil stability was found to be 100 ppm.


Facilitating Ulvan Extraction from Ulva lactuca via Deep Eutectic Solvent and Peracetic Acid Treatment
Wahyu Ramadhan, Al-din Alamsyah, Uju, Safrina Dyah Hardiningtyas, Rifzi Fariz Pari, Rie Wakabayashi, Noriho Kamiya, and Masahiro Goto
Universitas Gadjah Mada
Ulva lactuca is a green seaweed and commonly referred to as sea lettuce and contains sulphated polysaccharides that have biological activity. Strong acids (HCl) and strong bases (NaOH) are commonly used as solvents in the conventional extraction process for ulvan, despite its lack of ecological sustainability. Deep Eutectic Solvent (DES) is an alternative to ulvan extraction solvent which is more environmentally friendly and has low toxicity. Ulvan extraction using DES with a temperature of 85-95ºC for 1 hour, and adding 2% peracetic acid pretreatment, 0.1%, 0.5%, and 2% peracetic acid posttreatment were conducted. Peracetic acid pre- and post-treatment (PAA) was carried out with a 1:10 (w/v) ratio at room temperature for 30 minutes. This study aims to optimize the use of DES in ulvan extraction with pre- and post-treatment of ulvan quality. The analysis performed included moisture content, yield, functional groups, sulphate content, and color. The test results revealed that ulvan treated with 2% PAA pretreatment had the highest moisture content and sulphate content, at 18.71% and 33.39%, respectively, while ulvan treated with 0.1% PAA posttreatment had the highest yield, at 41.96%. The addition of peracetic acid concentration can increase the color quality of the ulvan. PAA pre- and post-treatment had a significant effect on all ulvan quality parameters.


Synthesis of a sustainable marine oleogel and its application as a fat substitute in a sponge cake system
Wahyu Ramadhan, Anita Nurul Firdaos, William Vito Krisnawan, Sugeng Heri Suseno, Bambang Riyanto, Wini Trilaksani, and Joko Santoso
Royal Society of Chemistry (RSC)
Sustainable oleogel technology offers a solution for using fish oil biowaste by solidifying it and harnessing it in sponge cake as a food model system.


Microfibrillated cellulose made of agar waste in alginate-based hydrogels for papain enzyme immobilization
Novitri Hastuti, Luciasih Agustini, Safrina Dyah Hardiningtyas, Wahyu Ramadhan, Dian Anggraini Indrawan, Maya Ismayati, and Aisiyah Tazkiatunnisa
AIP Publishing



Alginate hydrogel incorporating cellulose nanofiber from solid waste agar industry for hydrophobic antibiotic delivery: Synthesis and characterization
Budiono Ujaya Putra, Safrina Dyah Hardiningtyas, Novitri Hastuti, Wahyu Ramadhan, Uju, Muhamad Alif Razi, and Luciasih Agustini
Elsevier BV



Effects of microwave cooking on the physicochemical and sensory properties of seaweed-based analogue rice
Wahyu Ramadhan, Sri Purwaningsih, and Salma Nafisah
Wiley
SummaryDespite considerable progress in seaweed‐based analogue rice development, understanding the effects of cooking methods on its physicochemical and sensory properties is an essential area for further investigation. Therefore, this study aims to examine the effects of microwave cooking on the physical and sensory properties of seaweed‐based analogue rice. The experiment was carried out using various microwave power levels (180, 270 and 360 W) and heating duration (5 and 7 min). The optimal condition was achieved at 270 W for 7 min, leading to 94% water absorption, with L*, a* and b* values of 51.99, −0.75 and 8.09 respectively. The texture profile analysis showed hardness, springiness, cohesiveness, adhesiveness and chewiness of 10.52 N, 0.69 mm, 0.60, 71.30 g.s and 4.29 mJ respectively. The check‐all‐that‐apply sensory evaluation was also described the dominant sensory attributes of product. This method also demonstrated greater chemical compound and energy consumption when compared to conventional cooking methods. Eventually, this finding anticipates high rice demand and promotes seaweed‐based analogue rice as a new functional food with convenient cooking methods to address the growing need for efficient and time‐saving food preparation in modern lifestyles.


Synergistic Formulation and Shelf Stability Evaluation of Brown Seaweed (Sargassum sp.) Infused Tisane Enhanced with Butterfly Pea Flower and Sappan Wood
Wahyu Ramadhan, Mega Dwi Yanti, Kustiariyah Tarman, Vepry Oktaviarty, and Meydia
EDP Sciences
Conventional seaweed beverages often concentrate solely on individual compounds, lacking the integration of complementary herbs. This study aimed to develop a functional tisane using Sargassum sp., butterfly pea flowers, and sappan wood, resulting in an antioxidant-rich tisane with favourable sensory attributes and storage stability. The research consisted of two phases: formulating the functional tisane and evaluating its quality stability. Sargassum sp. tisane contained flavonoids, saponins, phenols, and tannins. Hedonic testing revealed that the composition of Sargassum sp. significantly influenced taste and aroma preferences, with Formula F1 (ginger) achieving the highest taste score of 3.87. Formula F1 included sterols, saponins, and tannins, with an antioxidant content of 9.93 ppm. While the tisane’s pH slightly decreased during storage, importantly antioxidant activity remained consistently high until the end of storage. Microbial and other shelf-life parameters were evaluated using a combination of low-temperature storage and standard food preservatives in sterilized bottles. In conclusion, this study highlighted the potential of formulating a functional tisane using Sargassum sp., butterfly pea flowers, and sappan wood. These findings contributed to an improved comprehension of how to create appealing, stable, and bioactive-rich tisanes by utilizing a combination of marine herbs.

RECENT SCHOLAR PUBLICATIONS

Ulva Seaweed-Derived Ulvan: A Promising Marine Polysaccharide as a Sustainable Resource for Biomaterial Design
RF Pari, U Uju, SD Hardiningtyas, W Ramadhan, R Wakabayashi, M Goto, ...
Marine Drugs 23 (2), 56 2025



Caudal Keel Tuna Sebagai Sumber Bahan Baku Baru Minyak Ikan: Pengaruh Suhu Dan Waktu Ekstraksi
SH Suseno, W Ramadhan
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan 19 (2), 103-118 2024



Ultrapartikel tulang ikan kaya kalsium untuk peningkatan gel surimi pada pemanasan gelombang mikro
B Riyanto, W Ramadhan, W Trilaksani, C Isnaini, AS Wulandari
Jurnal Pengolahan Hasil Perikanan Indonesia 27 (12), 1195-1210 2024



Efektivitas metode kristalisasi suhu rendah dan urea dalam pembuatan konsentrat omega-3 ikan tuna (Thunnus sp.)
SH Suseno, W Ramadhan, IAI Rakhmawati, ASR Marhamah, HA Salimah
Jurnal Pengolahan Hasil Perikanan Indonesia 27 (10), 975-989 2024



Effect of Post-ultrasonication-Assisted Treatment on Biocalcium Extraction from Tuna Eye Scleral Cartilage
B Riyanto, A Rizqtha Maghfira Setiawan, W Trilaksani, W Ramadhan
Journal of Aquatic Food Product Technology 33 (9), 778-791 2024



Diseminasi Teknologi Pembuatan Konsentrat Protein Ikan dan Aplikasinya Pada Produk Kukis di Kabupaten Wonogiri
J Santoso, W Trilaksani, B Riyanto, W Ramadhan, K Tarman, ...
Bambu Laut: Jurnal Pengabdian Masyarakat, 27-34 2024



Dataset on the chemical composition and bioactive compound of estuarine seaweed Gracilaria from four different cultivation area in Java and Lombok Island, Indonesia
S Purwaningsih, W Ramadhan, WT Nabila, E Deskawati, HM Baabud
Data in Brief 56, 110825 2024



Biofunctional features of Pickering emulsified film from citrus peel pectin/limonene oil/nanocrystalline cellulose
G Kusuma, V Marcellino, AA Wardana, LP Wigati, C Liza, R Wulandari, ...
International Journal of Food Science and Technology 59 (10), 7837-7851 2024



Karakteristik kimia, mikrob dan daya terima kukis sagu yang diperkaya Spirulina dan rumput laut
RF Pari, I Setyaningsih, W Ramadhan, K Tarman, SD Hardiningtyas, ...
Jurnal Pengolahan Hasil Perikanan Indonesia 27 (9), 782-797 2024



Prospecting Ulva lactuca seaweed in Java Island, Indonesia, as a candidate resource for industrial applications
RF Pari, Uju, AT Wijayanta, W Ramadhan, SD Hardiningtyas, KA Kurnia, ...
Fisheries Science 90 (5), 795-808 2024



Sustainable hybrid snack product: impact of dual fortification with Gracillaria seaweed and pressure-cooked milkfish broth by-products on nutritive, physical, texture
E Mindarwati, BB Sedayu, TD Suryaningrum, I Mardiyana, N Prodiana, ...
International Journal of Food Science and Technology 59 (9), 6111-6129 2024



The Effect of Prawns Shell Carotenoprotein Insertion on the Quality and Oxidative Stability of Tuna Eye Oil
W Trilaksani, WONA La Dia, W Ramadhan
Current Research in Nutrition and Food Science Journal 12 (2), 672-685 2024



Investigating the Antibacterial Effectiveness of Zinc Particles in Different Forms within Alginate-Based Hydrogels Incorporating Nanocellulose
MA Razi, GE Timuda, DS Khaerudini, NPRA Krishanti, AP Pramono, ...
Journal of Cluster Science 35 (6), 1889-1902 2024



Sustainable synthesis of cellulose nanofibers from industrial agar seaweed waste biomass using hydrated deep eutectic solvents
SD Hardiningtyas, BU Putra, KB Anggara, I Yuniasani, W Ramadhan, ...
Waste and Biomass Valorization 15 (8), 4899-4913 2024



Pengaruh penambahan air rebusan pindang terhadap sifat fisikokimia dan sensori produk nori-like dari Ulva lactuca
AHN Alaf, J Santoso, W Ramadhan
Jurnal Pengolahan Hasil Perikanan Indonesia 27 (6), 492-510 2024



Extraction of virgin deep-sea fish oil (Lepidocybium flavobrunneum and Ruvettus pretiosus) and their potential as immunostimulants
SH Suseno, R Nugraha, GN Sari, W Ramadhan, F Nurjannah, AU Arifah, ...
IOP Conference Series: Earth and Environmental Science 1359 (1), 012108 2024



Effect of solvent ratio on omega-3 extraction of catfish (Clarias sp.) and pangasius catfish (Pangasius sp.) using low-temperature crystallization method
SH Suseno, R Nugraha, DN Salsabila, W Ramadhan, F Nurjannah, ...
IOP Conference Series: Earth and Environmental Science 1359 (1), 012083 2024



Facilitating ulvan extraction from Ulva Lactuca via deep eutectic solvent and peracetic acid treatment
W Ramadhan, A Alamsyah, SD Hardiningtyas, RF Pari, R Wakabayashi, ...
ASEAN Journal of Chemical Engineering 24 (1), 90-101 2024



EXTRACTION OF POLYSACCHARIDE ULVAN FROM GREEN SEAWEED Ulva lactuca VIA HYDRATED DEEP EUTECTIC SOLVENTS
SD Hardiningtyas, RI Al Haqqy, N Albarokah, W Ramadhan, RF Pari, ...
2024



Peningkatan Pengetahuan dan Keterampilan Warga Desa Babakan melalui Pelatihan Pembuatan Cookies Spirulina
I Setyaningsih, K Tarman, SD Hardiningtyas, RF Pari, U Uju, ...
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat 10 (1), 76-84 2024

MOST CITED SCHOLAR PUBLICATIONS

Pemanfaatan agar-agar tepung sebagai texturizer pada formulasi selai jambu biji merah (Psidium guajava L.) Lembaran dan Pendugaan Umur Simpannya
W Ramadhan
IPB (Bogor Agricultural University) 2011
Citations: 47



Formulasi hidrokoloid-agar, sukrosa dan Acidulant pada pengembangan produk selai lembaran
W Ramadhan, W Trilaksani
Jurnal Pengolahan Hasil Perikanan Indonesia 20 (1), 95-108 2017
Citations: 28



PENGARUH DEFATTING, FREKUENSI PENCUCIAN DAN JENIS DRYOPROTECTANT TERHADAP MUTU TEPUNG SURIMI IKAN LELE KERING BEKU [Effect of Defatting, Washing Cycle and Dryoprotectant Type
W Ramadhan, J Santoso, W Trilaksani
Jurnal Teknologi dan Industri Pangan 25 (1), 47-47 2014
Citations: 19



Poly (ethylene glycol)-based biofunctional hydrogels mediated by peroxidase-catalyzed cross-linking reactions
R Wakabayashi, W Ramadhan, K Moriyama, M Goto, N Kamiya
Polymer Journal 52 (8), 899-911 2020
Citations: 18



Enzymatically prepared dual functionalized hydrogels with gelatin and heparin to facilitate cellular attachment and proliferation
W Ramadhan, G Kagawa, Y Hamada, K Moriyama, R Wakabayashi, ...
ACS Applied Bio Materials 2 (6), 2600-2609 2019
Citations: 16



Construction of higher-order cellular microstructures by a self-wrapping co-culture strategy using a redox-responsive hydrogel
W Ramadhan, G Kagawa, K Moriyama, R Wakabayashi, K Minamihata, ...
Scientific reports 10 (1), 6710 2020
Citations: 12



Ekstraksi polisakarida Ulvan dari rumput laut Ulva lactuca berbantu gelombang ultrasonik pada suhu rendah
W Ramadhan, U Uju, SD Hardiningtyas, RF Pari, N Nurhayati, D Sevica
Jurnal Pengolahan Hasil Perikanan Indonesia 25 (1), 132-142 2022
Citations: 11



Redox-responsive functionalized hydrogel marble for the generation of cellular spheroids
W Ramadhan, Y Ohama, K Minamihata, K Moriyama, R Wakabayashi, ...
Journal of bioscience and bioengineering 130 (4), 416-423 2020
Citations: 11



Dual-functionalizable streptavidin–SpyCatcher-fused protein–polymer hydrogels as scaffolds for cell culture
K Minamihata, Y Hamada, G Kagawa, W Ramadhan, A Higuchi, ...
ACS Applied Bio Materials 3 (11), 7734-7742 2020
Citations: 10



Ekstraksi native agar dari rumput laut Gracilaria sp. dengan akselerasi ultrasonikasi pada suhu rendah
SJ Uju, W Ramadhan, MF Abrory
Jurnal Pengolahan Hasil Perikanan Indonesia 21 (3), 414-422 2018
Citations: 10



Alginate hydrogel incorporating cellulose nanofiber from solid waste agar industry for hydrophobic antibiotic delivery: Synthesis and characterization
BU Putra, SD Hardiningtyas, N Hastuti, W Ramadhan, MA Razi, L Agustini
Materials Today Communications 38, 108248 2024
Citations: 9



Effects of microwave cooking on the physicochemical and sensory properties of seaweed-based analogue rice
W Ramadhan, S Purwaningsih, S Nafisah
International Journal of Food Science and Technology 59 (3), 1770-1780 2024
Citations: 8



The characteristics of PUFAs-rich virgin fish oil as affected by size of tuna eye
W TRILAKSANI, B RIYANTO, W RAMADHAN, F SINULINGGA, ...
Biodiversitas Journal of Biological Diversity 24 (12) 2023
Citations: 8



The role of pepsin in improving the quality of surimi of red tilapia (Orechromis niloticus)
T Nurhayati, W Trilaksani, W Ramadhan, SP Ichsani
Current Research in Nutrition and Food Science Journal 10 (2), 584-594 2022
Citations: 7



Extraction of native agar from Gracillaria sp with ultrasonic acceleration at low temperature
U Uju, J Santoso, W Ramadhan, MF Abrory
Jurnal Pengolahan Hasil Perikanan Indonesia 21 (3), 414-422 2018
Citations: 6



Prospecting Ulva lactuca seaweed in Java Island, Indonesia, as a candidate resource for industrial applications
RF Pari, Uju, AT Wijayanta, W Ramadhan, SD Hardiningtyas, KA Kurnia, ...
Fisheries Science 90 (5), 795-808 2024
Citations: 5



Ultrasonic Wave assisted extraction of ulvan polysaccharide from Ulva lactuca seaweed at low temperature
W Ramadhan, H Uju, RF Pari, SD Nurhayati
JPHPI 25 (1), 132-142 2022
Citations: 5



Perubahan mutu dan pendugaan umur simpan surimi kering beku ikan lele (Clarias sp.)
W Ramadhan
Skripsi. Fakultas Perikanan dan Ilmu Kelautan. Institut Pertanian Bogor. Bogor 2013
Citations: 5



The feasibility of marine oleogel based on fish oil canning industry by-products, structured with beeswax and rice bran wax
W Ramadhan, WV Krisnawan, AN Firdaos, B Riyanto, SH Suseno, ...
International Journal of Food Science and Technology 59 (2), 754-764 2024
Citations: 4



Synergistic formulation and shelf stability evaluation of Brown seaweed (Sargassum sp.) infused tisane enhanced with butterfly pea flower and Sappan wood
W Ramadhan, MD Yanti, K Tarman, V Oktaviarty, M Meydia
BIO Web of Conferences 92, 02002 2024
Citations: 4