Dr. Eng. Wahyu Ramadhan, S.Pi., M.Si.
Dr. Eng. Wahyu Ramadhan, S.Pi., M.Si.
NIP. 19880418 201504 1 002
Fish Processing Division
Department of Aquatic Product Technology
Faculty of Fisheries and Marine Science, IPB University
Wahyu Ramadhan is an Assistant Professor at IPB University and a researcher at the Center for Coastal and Marine Resources Studies (PKSPL). His work focuses on Aquatic Food Processing, Engineering, and Seafood Safety, with a specialized passion for the seaweed industry and hydrocolloids. Since 2017, he has pioneered research into engineering marine-derived gels (hydrogels, oleogels, and aerogels) for food and biomaterial applications. In 2023, he founded the Aquatic Gels for Future Advanced Materials and Technologies Research Unit. A certified Sensory Trained Panelist, Wahyu also integrates advanced sensory techniques into the development of gel-based products.
Academic Profile
Doctor (Dr. Eng.)
Chemical Engineering and Materials Science
Kyushu University, Japan (2020)
Master of Sciences (M.Si.)
Aquatic Product Technology
IPB University, Indonesia (2013)
Bachelor (S.Pi.)
Aquatic Product Technology
IPB University, Indonesia (2011)
Area of Expertise
- Aquatic Product Processing Technology; Marine Derived Gel Systems.
Research Topics
- Fisheries Product Technology (Processing)
- Food Biochemistry and Chemical Engineering
- Nutrition and Food Safety
- Integrated Quality Management of Fisheries Products (HACCP)
- Marine Biomaterial
- Aquatic Gel/Gel Technology
Flagship Projects
- Gel Technology (Oleogel/Hybrid Gel) (in various biomaterial applications) (Grant-funded -BIMA, RIIM, Toray-, no longer open for new teams)
- Another Gel Technology (Aerogel, Hydrogel, Food Gel) based on marine hydrocolloid and Surimi-Surimi Seafood research (no open grants; potential for collaborative sharing).*
- Quality evaluation of fisheries products and the effect of processing methods (Optimization of formula/process technology, Nutritional Adequacy Rate (AKG), Shelf life, Smart Packaging)
- Marine Biomaterial/ Marine Bioinspired for Biomedical apps.*
- Fisheries Industry Quality Management.*
* (no grant; open for new collaboration)
Recent Publications
- Cellulose-based hydrocolloids in oleogel technology for food applications: Current status, challenges, and emerging opportunities, 2027
- Polymer-cocktail edible aerogel templates for structuring omega-3-rich sardine by-product oil into stable oleogels, 2026
- Utilization of High-PUFA Sardine By-Product Oil in Emulsion Gels for Odeng Fish Cake Prepared from Restructured Tilapia Surimi, 2026
- High-fiber sago noodles with Gracilaria seaweed: physicochemical, cooking, and sensory profiling via check-all-that-apply, 2026
- The Development of Hybrid Food as Meat Analog Strips Based on Seaweed Ulva ohnoi and Surimi, 2025
