Sulkhan Windrayahya, S.T.P., M.Sc.

Faculty of Food Technology

Research Interest

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 are the antioxidant and hepatoprotective properties of Temulawak using cell culture with funding from Kemdikbudristek and Pickering emulsion from by-products, collaborated with AgroParisTech and funded by France Embassy in Indonesia.

Award

YEAR AWARD SOURCE
2023
Best Oral Presentation
the 11th Asia Conference on Mechanical and Materials Engineering (ACMME 2023), Sapporo, Japan
2023 - 2025
Penelitian Kerjasama Dalam Negeri (PKDN)
Ministry of Education, Culture, Research, and Technology
2023
Program Kemitraan Masyarakat (PKM)
Ministry of Education, Culture, Research, and Technology
2023 - 2024
Science et Impact
Embassy of France in Indonesia
2023
Internal Research Grant 2023
i3L

Research Activity and Highlighted Project

YEAR TITLE PARTNERS
2023-2025
Optimization of Pressure Blanching Time and Drying Method to Maintain Antioxidative and Hepatoprotective Properties of Temulawak (Curcuma xanthorrhiza Roxb.)
Universitas Mercu Buana Yogyakarta (PKDN, Kemdikbudristek)
2023
Functional Food Diversification and Utilization of Recycled Organic Waste at Karang Taruna Penggilingan
Karang Taruna Penggilingan (PKM, Kemdikbudristek)
2023
Research Collaboration in the Development of an Unfractionated Stabilizing Agent from Food by-product from a local source in Indonesia
AgroParisTech, France (Science et Impact, Embassy of France in Indonesia)
2023
Effect of Palm Oil Substitution with Commercial and Lab-made Virgin Coconut Oil (VCO) on Lipid, Physicochemical and Sensory Properties of Chocolate Spread
2023
Lipid Quality Assessment of Virgin Coconut Oil Produced with Different Blanching Methods.
2023
Investigating the Influence of Different Drying Treatments towards the Physicochemical of Watermeal Powder (Wolffia spp.)
Chiang Mai University, Thailand
2023
Product Development of Collagen Fruit Juice Using Thong Pha Phum GI Rambutan (Nephelum lappaceum) Followed with Physicochemical and Sensory Analysis
Khon Kaen University - International College (KKUIC), Thailand

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. https://doi.org/10.22146/ijp.3634

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. https://doi.org/10.1016/j.toxrep.2022.05.014

Pujimulyani, D., & Windrayahya, S. (2021). Teknologi Pengolahan Teh dan Minuman Penyegar. Plantaxia.

Windrayahya, S., Pranoto, Y., & Wittaya, T. (2023). Development and Properties Improvement of Tea Dregs-Based Biodegradable Packaging Formulated with Starch and Poly(Lactic Acid). Materials Science Forum (Accepted)

Windrayahya, S., Arminta, M. R., Laureen, V. C., & Angrainy, H. (2023). Lipid Quality Assessment of Virgin Coconut Oil Produced with Different Blanching Methods. International Journal on Advanced Science, Engineering and Information Technology (In review)

Pujimulyani, D., Kanetro, B., Crystalia, A. A., & Windrayahya, S. (2023). Antioxidant Properties Preservation of Temulawak (Curcuma xanthorrizha Roxb) by Pressure Blanching. Caraka Tani: Journal of Sustainable Agriculture (In review)

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