Experience

Sorin Maharasa

• Indonesia
• Food and Beverage Manufacturing
• 1 - 100 Employee

• Research and Development Specialist

  • Oct 2022 - Present

  1. Development new product, reformulation, reduce HPP of frozen food, mayonaise, pao. 2. Conduct lab scale trials and production scale 3. Perform product sensory test and trial process for standard setting in production 4. Conducting validation, product testing, standard operating procedures (SOP). 5. Perform sample testing of raw materials and test shelf life and coordinate with other departments in product development 1. Development new product, reformulation, reduce HPP of frozen food, mayonaise, pao. 2. Conduct lab scale trials and production scale 3. Perform product sensory test and trial process for standard setting in production 4. Conducting validation, product testing, standard operating procedures (SOP). 5. Perform sample testing of raw materials and test shelf life and coordinate with other departments in product development



Santari Indo Pangan

• Indonesia
• Food and Beverage Services
• 1 - 100 Employee

• Research and Development Staff

  • Mar 2022 - Oct 2022

  1. Development powder drink/topping drink/soft serve ice cream profiling, existing product, new or custom product from laboratory scale until production scale, and monitoring new product launch in production. 2. Conduct the improvement project (cost reduction, quality improvement, etc), create list ingrendients and composition, cost Saving & benchmarking. 3. Coordinate with Directur to handle customer custom new product or complaint regarding formulation changes & sensory evaluation 4. Run sensory evaluation analysis to ensure product acceptance and suitability for customer/consumer, monitoring daily product's sensory evaluation & stability, and conduct the QC organoleptic validation test standar for production proccess. 5. Trial and compare new raw materials and existing (for alternative), process production, and finish goods. 6. Solve production problem, research related to product standards and quality. 7. Planning and organizing product trial activities, and evaluating the result of lab-scale, pilot, and production-scale trial processes. 8. Reviewing standard formula and technical provisions that will be used as production guideline. 9. Support internal documents & export documents, and ensuring the new and developed products are in compliance with regulations. Show less



PT. Bumi Boga Laksmi

• Research and Development Staff

  • Mar 2020 - Jan 2022

  1. Overall responsibility in starting coffee from NPD or product concept, sample, laboratory scale, production to commercial scale by conducting internal and external panels. 2. Checking the formula in the Processing Work Order (PWO) according to the master formula especially for new products to be launched. 3. Processing coffee by changing their properties through various methods such as grading, roasting, blending, grinding, mixing, and packing. 4. Doing product costing and product development, continued improvements process, and Improved products to reduce cost. 5. Product and sensory analysis such as taste, texture, appearance, smell. 6. Responsible for the development of new products about specification, CoA, result trial. 7. Conducting validation/stability test, standard operating procedures (SOP) or material process notes (CPB). 8. Responsible answer in the pricing of material supplier, recognizing and processing raw materials and packaging materials according to their characteristics. 9. Doing hygiene and food safety. 10. Develop and use research techniques to convert data into actionable plans and recommendations. Show less



Gasol Pertanian Organik

• Indonesia
• Food and Beverage Services
• 1 - 100 Employee

• Research and Development Staff

  • Feb 2019 - Mar 2019

  Development formula foodbars product for school-age children (7-12 years old) based on banana flour and mung bean flour products produced by the company. Before I looked for scientific journals to know trends, market surveys to find out competitors products, then find out the desired product to process raw materials, formulations, production processes. This product does not use wheat flour (gluten free). I made several formulations using sensory tests in the form of color, texture, taste, aroma, and aftertaste using a panel of employees at the company. After doing a sensory test, get the right cost formulation and then analyze the product and find out the AKG (Nutrition Adequacy Number) product. Show less