Sulkhan Windrayahya, S.T.P., M.Sc.
Faculty of Food Technology
- Department of Food Technology
Research Interest
- Antioxidant activity of local source rhizomes
- Emulsion: Pickering agent and hydrocolloid
- Dairy products
- Packaging
Biography
Sulkhan Windrayahya, S.T.P., M.Sc. was born in Yogyakarta, Indonesia. He obtained his bachelor’s degree in 2019 from Food and Agricultural Product Technology Program at Universitas Gadjah Mada, Indonesia. He participated in a student exchange program in Faculty of Agroindustry, Prince Songkla University, Thailand, during his bachelor’s study, for 1 year. He followed the courses and researched about biodegradable packaging, funded by Thailand Education Hub for ASEAN Countries (TEH-AC) Scholarship. In 2022, he received a master’s degree from InterUniversity Program of Food Technology (IUPFOOD) at Katholieke Universiteit Leuven (KU Leuven) and Universiteit Gent (UGent), with a fully funded scholarship from VLIR-UOS, Belgium. During his master’s, he studied the stability of casein micelles’ microstructure in the Particle and Interfacial Technology (PaInT) research group. His current research interests are the antioxidant activity in locally sourced rhizomes and Pickering emulsion from food by-products.
Selected Publication
Pujimulyani, D., Windrayahya, S., & Irnawati, I. (2022). The Effects of Media and Blanching Time on the Antioxidative Properties of Curcuma aeruginosa Roxb. Indonesian Journal of Pharmacy, 33(2), 244–250. |
Pujimulyani, D., Yulianto, W. A., Setyowati, A., Prastyo, P., Windrayahya, S., & Maruf, A. (2022). White saffron (Curcuma mangga Val.) attenuates diabetes and improves pancreatic β-cell regeneration in streptozotocin-induced diabetic rats. Toxicology Reports, 9, 1213–1221. |
Pujimulyani, D., & Windrayahya, S. (2021). Teknologi Pengolahan Teh dan Minuman Penyegar. Plantaxia. |
