Wahyu Ramadhan

Bogor Agriculture University, Departement of Aquatic Products Technology, Faculty Member

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Lecturer | Researcher | food traveller | カイゼン、継続的な改善 | di atas langit masih ada langit, di bawah tanah masih ada tanah. Life is a long lesson in humilty.
Phone: +6285656561717
Address: Departement of Aquatic Products Technology, Wing 9 - 3rd Floor.
Faculty of Fisheries & Marine Sciences, Bogor Agricultural University (IPB).
IPB Darmaga Campus, Bogor - West Java 16680, INDONESIA.

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Papers by Wahyu Ramadhan

Dual-Functionalizable StreptavidinSpyCatcher-Fused ProteinPolymer Hydrogels as Scaffolds for Cell Culture

Redox-responsive functionalized hydrogel marble for the generation of cellular spheroids

Journal of Bioscience and Bioengineering

Poly(ethylene glycol)-based biofunctional hydrogels mediated by peroxidase-catalyzed cross-linking reactions

Polymer Journal

Construction of higher-order cellular microstructures by a self-wrapping co-culture strategy using a redox-responsive hydrogel

Scientific Reports

In this report, a strategy for constructing three-dimensional (3D) cellular architectures compris... more In this report, a strategy for constructing three-dimensional (3D) cellular architectures comprising viable cells is presented. the strategy uses a redox-responsive hydrogel that degrades under mild reductive conditions, and a confluent monolayer of cells (i.e., cell sheet) cultured on the hydrogel surface peels off and self-folds to wrap other cells. As a proof-of-concept, the self-folding of fibroblast cell sheet was triggered by immersion in aqueous cysteine, and this folding process was controlled by the cysteine concentration. Such folding enabled the wrapping of human hepatocellular carcinoma (HepG2) spheroids, human umbilical vein endothelial cells and collagen beads, and this process improved cell viability, the secretion of metabolites and the proliferation rate of the HepG2 cells when compared with a two-dimensional culture under the same conditions. A key concept of this study is the ability to interact with other neighbouring cells, providing a new, simple and fast method to generate higherorder cellular aggregates wherein different types of cellular components are added. We designated the method of using a cell sheet to wrap another cellular aggregate the 'cellular furoshiki'. the simple selfwrapping furoshiki technique provides an alternative approach to co-culture cells by microplate-based systems, especially for constructing heterogeneous 3D cellular microstructures.

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Enzymatically Prepared Dual Functionalized Hydrogels with Gelatin and Heparin To Facilitate Cellular Attachment and Proliferation

ACS Applied Bio Materials

Extraction of native agar from Gracillaria sp with ultrasonic acceleration at low temperature

Jurnal Pengolahan Hasil Perikanan Indonesia

Abstrak Gracilaria sp. merupakan salah satu rumput laut penghasil agar yang sangat potensial. Pro... more Abstrak Gracilaria sp. merupakan salah satu rumput laut penghasil agar yang sangat potensial. Proses ekstraksi agar secara konvensional dilakukan pada suhu tinggi (80-100°C) serta waktu 2-3 jam, sehingga memerlukan energi yang tinggi. Salah satu metode alternatif untuk mengurangi energi ekstraksi adalah dengan bantuan gelombang ultrasonik (ultrasoniksi). Penelitian ini bertujuan menentukan pengaruh suhu dan waktu ultrasonikasi pada ekstraksi agar terhadap nilai rendemen dan karakteristik agar yang dihasilkan.. Agar diekstraksi dengan sonikasi pada suhu 50 atau 60°C, selama 45 atau 60 menit. Agar yang diperoleh diukur rendemen, viskositas dan derajat putihnya. Efisisensi energi dianalisis dengan menghitung rasio energi yang dibutuhkan terhadap jumlah agar yang dihasilkan.. Penggunaan ultrasonikasi berpengaruh nyata dalam meningkatkan rendemen, dan meningkatkan efisiensi penggunaan energi input yang digunakan. Karakteristik agar terpilih dengan perlakuan suhu esktraksi 60°C selama 60 menit memiliki rendemen 12,45%, viskositas 35,8 cP, derajat putih 50,96%, kadar air 12,59%, kadar abu 7,07%, kadar sulfat 3,67% dan kekuatan gel 108,03 g/cm 2. Agar yang yang dihasilkan termasuk native agar berkekuatan gel rendah. Kata kunci: energi rendah, rendemen tinggi, waktu singkat Extraction of native agar from Gracillaria sp with ultrasonic acceleration at low temperature

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Strategi Marketing Front-Line Retailer Jus Buah Berbasis Spirulina Sp. Sebagai Minuman Fungsional

Diversifikasi Produk Olahan Jambu Biji (Psidium Guajava L) menjadi Selai Lembaran dalam Upaya Pemanfaatan Buah Lokal dan Peningkatan Gizi …

... Ketua Pelaksana Kegiatan (Wahyu Ramadhan ) NIM. C34060472 Wakil Rektor Bidang Akademik dan Ke... more

Pemanfaatan agar-agar tepung sebagai texturizer pada formulasi selai jambu biji merah (Psidium guajava L.) lembaran dan pendugaan umur simpannya

Uji lanjut Multiple Comparison pengaruh perbedaan komposisi selai (gula dan asam sitrat) terhadap... more

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Pengaruh Defatting, Frekuensi Pencucian Dan Jenis Dryoprotectant Terhadap Mutu Tepung Surimi Ikan Lele Kering Beku

Jurnal Teknologi dan Industri Pangan, 2014

Freeze dried surimi powder is a surimi type processed by freeze drying. To utilize oversized catf... more Freeze dried surimi powder is a surimi type processed by freeze drying. To utilize oversized catfish and to reduce surimi handling cost, oversized catfish has been used as raw material of surimi powder. The study aimed to determine the effect of defatting (NaHCO3 concentration and soaking duration), washingcycle,and dryoprotectant type on catfish surimi, as well as quality differences between surimi powder and wet surimi. With regard to defatting step, soaking in NaHCO3 0.75% for 10 minutes was found as the best treatment and resulting in a fat content of 1.52%. Moreover, one time of washing cycle was found as the most appropriate procedure to obtain a superior quality of surimi with whiteness value 57.21%, water holding capacity 73.28%, salts soluble protein 7.17%, pH 6.69, and gel strength 482.3 g/cm 2 , folding value of 4.84, and teeth cutting value of 8.26. Trehalose 6% was the most suitable dryoprotectant resulting in surimi powder with water holding capacity of 8.01 mL/g, gel strength 826.3 g/cm 2 , salt soluble protein 18.98%, density 4.06 mL/10 g, rehydration capacity 3.81, emulsion capacity 69.3%, emulsion stability 59.3%, foaming capacity 25.33% and foaming stability 9.40%. The microstructure profile of surimi powder added with trehalose had more compact tissues, without any damage and clots, than that treated with other dryoprotectants. However, surimi powder still had lower protein content than wet surimi, and lower physical and chemical properties, particularly in its teeth cutting and folding characteristics.

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Formulation of Hydrocolloid-Agar, Sucrose, and Acidulant on Jam Leather Product Development

by Wahyu Ramadhan and wini trilaksani

Cara sitasi: Ramadhan W, Trilaksani W. 2017. Formulasi hidrokoloid-agar, sukrosa dan Acidulant pa... more Cara sitasi: Ramadhan W, Trilaksani W. 2017. Formulasi hidrokoloid-agar, sukrosa dan Acidulant pada pengembangan produk selai lembaran. Jurnal Pengolahan Hasil Perikanan Indonesia 20(1): 95-108. Abstrak Penggunaan agar-agar tepung sebagai texturizer dalam pemanfaatan jambu biji merah (Psidium guajava L.) sebagai single selai lembaran menjadikan produk selai lebih praktis dalam penyajiannya. Penelitian ini bertujuan untuk menentukan formulasi sukrosa, asam sitrat (acidulant) dan agar-agar tepung terbaik pada pembuatan selai lembaran. Metode penelitian yang digunakan adalah optimasi dan formulasi sukrosa, asam sitrat dan agar-agar dengan kosentrasi berbeda dalam pembuatan selai lembaran. Pengujian fisikokimia dan sensori dilakukan untuk menentukan formula selai lembaran terbaik, selain itu metode bayes digunakan untuk menentukan optimasi formula terpilih. Formulasi dan pengujian diperoleh selai jambu biji lembaran dengan konsentrasi Acidulant asam sitrat (0,02%, 0,04%, 0,06%), sukrosa (70%, 80%, 90%, 100%) dan agar-agar tepung (0,7%, 0,8%, 0,9%, 1,0%, 1,1%, 1,2%), memiliki nilai pH 3,63-3,90; kadar gula 34,68-35,76 g/100 g; intensitas warna L*, a*, b* dengan perbedaan warna (ΔE*) 37,88-53,97; kadar serat 1,01%-1,59%; dan nilai aw 0,852-0,893. Sifat rheology selai lembaran untuk profil tekstur hardness, cohesiveness, springiness, adhesive force, dan gumminess juga menunjukkan nilai yang signifikan dengan penambahan tepung agar. Hasil uji Bayes, produk terpilih merupakan formulasi terbaik dengan penambahan gula 90%, asam sitrat 0,04% dan agar-agar tepung 0,9%. Selai lembaran terpilih menghasilkan model persamaan umur simpan Arrhenius ln k = 20,222-6660,6 (1/T) dan memiliki angka kecukupan gizi dengan menyumbangkan energi total 45 kkal, lemak 0%, karbohidrat 9%, protein 2% dan serat pangan 3%. Kata kunci: agar-agar tepung, profil tekstur, rheologi, selai jambu biji lembaran Abstract Tallying agar powder as a texturizer in guava single sheet jam instigate the product more convenience to consumed. The aims of this research were to determine the best concentration of sucrose, citric acid and agar powder to form a good quality guava jam slice. The research method are optimization and formulation of sucrose, citric acid and agar-agar on making guava jam single sheets product. Physochemical and sensory tests were performed to reveal the best formulation of guava jam slice and the Bayes method used to determine the optimization of the selected formula. Based on the results of formulation and analysis, it was obtained that the guava jam slice with Acidulant concentration (0.02%, 0.04%, 0.06%), sucrose (70%, 80%, 90%, 100%) and agar powder (0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%) had pH 3.63-3.90, sugar content 34.68 g/100 g – 35.76 g/100 g, color intensity L*, a*, b* with ΔE* value was 37,88-53,97, fiber content 1.01%-1.59%, and water activity 0.852-0.893. Rheology properties for texture profile (hardness, cohesiveness, springiness, adhesive force, and gumminess) also showed significant value with agar powder formulation. Based on the Bayes test and hedonic test, it was found that the best formula was for guava jam slices with the addition of 90% sucrose, citric acid 0.04% and agar powder 0.9%. From the best formula, it was found the shelf life prediction model of Arrhenius formula was ln k = 20.222-6660.6(1/T) and the nutrition facts contribute total energy 45 kcal, fat 0%, carbohydrate 9%, protein 2% and dietary fiber 3%.

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The Effect of Defatting, Washing Cycle and Dryoprotectant Type on the Quality of Freeze Dried Catfish Surimi Powder

Freeze dried surimi powder is a surimi type that has been processed through freeze drying. To uti... more Freeze dried surimi powder is a surimi type that has been processed through freeze drying. To utilize oversized catfish and to reduce surimi handling cost, oversized catfish has been used as raw material of surimi powder. The study aimed to determine the effect of defatting (NaHCO3 concentration and soaking duration), washingcycle,and dryoprotectant type on catfish surimi, as well as quality differences between surimi powder and wet surimi. With regard to defatting step, soaking in NaHCO3 0.75% for 10 min was found as the best treatment and resulting in a fat content of 1.52%. Moreover, one time of washing cycle was found as the most appropriate procedure to obtain a superior quality of surimi whiteness value 57.21%, water holding capacity 73.28%, salts soluble protein 7.17%, pH 6.69, and gel strength 482.3 g/cm2, folding value of 4.84, teeth cutting value of 8.26, respectively. Trehalose 6% was the most suitable dryoprotectant resulting in surimi powder with water holding capacity of 8.01 mL/g, gel strength 826.3 g/cm2, salt soluble protein 18.98%, density 4.06 mL/10 g, rehydration capacity 3.81, emulsion capacity 69.3%, emulsion stability 59.3%, foaming capacity 25.33% and foaming stability 9.40%. The microstructure profile of surimi powder added with trehalose had more compact tissues, consisted of no damage and clots, than in surimi treated with other dryoprotectants. However, surimi powder still had lower protein content than in wet surimi, and lower physical and chemical properties, particularly its teeth cutting and folding characteristics.

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Dual-Functionalizable StreptavidinSpyCatcher-Fused ProteinPolymer Hydrogels as Scaffolds for Cell Culture

Redox-responsive functionalized hydrogel marble for the generation of cellular spheroids

Journal of Bioscience and Bioengineering

Poly(ethylene glycol)-based biofunctional hydrogels mediated by peroxidase-catalyzed cross-linking reactions

Polymer Journal

Construction of higher-order cellular microstructures by a self-wrapping co-culture strategy using a redox-responsive hydrogel

Scientific Reports

Download

Enzymatically Prepared Dual Functionalized Hydrogels with Gelatin and Heparin To Facilitate Cellular Attachment and Proliferation

ACS Applied Bio Materials

Extraction of native agar from Gracillaria sp with ultrasonic acceleration at low temperature