Research and Development Product

• Mar 2023 - Present

Sensory Evaluation Laboratory Assistant

• May 2021 - Jul 2022

- Delivering sensory analysis methods for food products with various sensory/organoleptic tests such as the duo-trio test, triangle test, threshold test, multiple comparison test, and preference test (hedonic).- Analyzing sensory test results with SPSS software (Anova) and Microsoft Excel- Prepare samples as material in sensory analysis

Plant-Based Food Processing Technology Laboratory Assistant

• Apr 2022 - Jun 2022

Explained the theory and method of making and testing composite flour, the theory and making of cakes and bread, noodles, candy, and the application of minimal processing

Operations Research Laboratory Assistant

• Oct 2021 - Dec 2021

- Partnered with the other 5 co-assistants in each course to prepare materials and methods, checked and controlled lab equipment for upcoming experiments- Scored students’ reports and compiled information into a final report for lectures- Implemented case study of linear programming, transportation, and queuing theory with the software WinQSB

Industrial Statistics Laboratory Assistant

• Apr 2020 - Jul 2021

- Coaching how to analyze with SPSS- Implemented case study in the food industry with analysis Anova, Regression, Wilcoxon, and Correlation

Product Development

• Sep 2020 - May 2021

- Created bread and nugget product formulations based on market research analysis - Organized the production process in accordance with good manufacturing practices - Developed bakery products that have been issued with the addition of 2 variations of flavors - Created bread and nugget product formulations based on market research analysis - Organized the production process in accordance with good manufacturing practices - Developed bakery products that have been issued with the addition of 2 variations of flavors

Assistant Analyst

• Feb 2021 - Mar 2021

- Analyzing the effect of temperature on the characteristics of pre-gel flour, water activity, solubility and swellability, and microbiological profile (TPC) of pre-gel flour - Exploring the use of pre-gel flour in food products - Analyzing the effect of temperature on the characteristics of pre-gel flour, water activity, solubility and swellability, and microbiological profile (TPC) of pre-gel flour - Exploring the use of pre-gel flour in food products

Internship Program of Research and Development

• Aug 2017 - Jan 2018

- Development and improve product existing with the manager division - Practices process production of product lab scale with ball mill, sheatting machine, and coating machine - Trial new product formulation until finish good product, make samples to implementation of sensory analysis - Development and improve product existing with the manager division - Practices process production of product lab scale with ball mill, sheatting machine, and coating machine - Trial new product formulation until finish good product, make samples to implementation of sensory analysis