Abstract of the doctoral research

The Chancellor of Ghent University has the honour of inviting you to attend the public Cocoa beans (Theobroma cacao L.), from which chocolates are made, are naturally rich
defense of the doctoral dissertation of in polyphenol compounds. However, they significantly decrease during chocolate
manufacturing. Cinnamomum burmannii Blume, an endemic cinnamon species in
M.Sc. Dimas Rahadian Aji Muhammad Indonesia, can be used as a functional ingredient for the improvement of the phenolic
Title of the doctoral dissertation: content of chocolate. Moreover, a potential synergistic effect between cocoa and
cinnamon in terms of antioxidant activity was found, offering an opportunity to formulate
Functionality of cinnamon (nano)particles in cocoa-based systems healthier cocoa-derived products. Since the addition of cinnamon to food can alter its
Functionaliteit van kaneel (nano)deeltjes in cacao-gebaseerde systemen sensory characteristics, in this research, the incorporation of the cinnamon into cocoa-
derived products was conducted in the form of nanocapsules (nanoparticles). Anti-
solvent precipitation method using shellac-xanthan gum complexes was used to prepare
The public defence will take place on Monday, 17 June 2019 at 17:00 in Building E cinnamon nanoparticles. The incorporation of the cinnamon nanoparticles significantly
(Auditorium E.3) at Campus Coupure, Coupure Links 653, 9000 Ghent.
improved the phenolic content and antioxidant activity of chocolate and cocoa beverage.
There will be a contiguous reception to which you are heartily invited. Nanoencapsulation can be useful to reduce odor alteration on chocolates enriched with
Please confirm your attendance before 15 June 2019 to: cinnamon. This doctoral research provides in-depth understanding of the opportunities
DimasRahadianAji.Muhammad@ugent.be of using cinnamon nanoparticles for the improvement of phenolic content and
antioxidant activity of cocoa-derived products which can be of interest to food scientists
Dissertation supervisors both from industry and academia.
Prof. dr. ir. Koen Dewettinck
Department of Food Technology,
Safety and Health Brief Curriculum Vitae
Faculty of Bioscience
Engineering, Dimas Rahadian Aji Muhammad was born on 11 February 1986 in Sleman, Indonesia. He
Ghent University obtained his Bachelor’s degree in Food Technology from the Universitas Gadjah Mada
(Indonesia) in 2008. In 2009, he finished his Master’s degree in Estate Crop Technology,
also in Universitas Gadjah Mada. Since 2010, he has been working as a lecturer and
Board of examiners
researcher at the Department of Food Science and Technology, Universitas Sebelas Maret
Prof. dr. ir. Stefaan de Neve Prof. dr. ir. Paul Van der Meeren Prof. dr. ir. Filip Van Bockstaele (Indonesia).
Chairman Department of Green Chemistry and Department of Food Technology,
Department of Environment Technology Safety and Health
Faculty of Bioscience Faculty of Bioscience Faculty of Bioscience In 2013, he received a VLIR-UOS scholarship to follow the “2nd edition of Cocoa and
Engineering, Engineering, Engineering,
Ghent University Ghent University Ghent University Chocolate Workshop” organized by the Laboratory of Food Technology and Engineering
(FTE), Ghent University in collaboration with Cacaolab bvba. Two years later, he was
granted a scholarship by the Ministry of Research, Technology and Higher Education of
Prof. dr. ir. Luc De Vuyst Prof. dr. Luc Pieters the Republic of Indonesia to pursue his PhD degree at Ghent University. Under
Department of Bioengineering Department of Pharmaceutical supervision of Prof. dr. ir. Koen Dewettinck, he conducted a research topic entitled
Sciences Sciences
Faculty of Sciences and Faculty of Pharmaceutical, Biomedical “Functionality of cinnamon (nano)particles in cocoa-based systems”. He is first author
Bioengineering Sciences, and Veterinary Sciences,
Vrije Universiteit Brussel University of Antwerp
and co-author of 5 international peer-reviewed publications and he presented his work
at 5 international conferences and workshops. Furthermore, he obtained three Global
Minds grants during his PhD period.