Annisa Sekar Kinasih

• Drove closure of 20+ internal and external audit findings using root cause analysis and CAPA under ISO/IEC 17025. • Developed and controlled Quality Manual, Procedures, SOPs, and Work Instructions, improving process consistency and real-world laboratory applicability. • Monitored nonconformities, complaints, and quality indicators to drive continuous improvement initiatives.

• Conducted client inspection to evaluate compliance with regulatory standards. • Prepared and organized documents for client inspections and audits. • Assisted in compiling findings from the client inspection report. • Supported internal teams by organizing and updating regulatory files and templates.

• Developed a bio flavor from cheese waste materials through fermentation using 5 Lactic Acid Bacteria, optimizing experimental designs for the best formulation. • Conducted chemical analysis on 20 fermentation samples and applied data analysis using SPSS and PCA. • Designed and implemented continuous improvement strategies, resulting in a 20% increase in production efficiency for bio flavor development.

• Guided over 100 students during the Food Analysis Practicum, ensuring compliance with laboratory SOPs. • Reviewed and optimized 15 data sets by students, resulting in a 90% improvement in data accuracy. • Evaluated and assessed 100+ practicum reports submitted by students. • Documented, assessed, and reported 6 practicum activities, providing actionable feedback to the Laboratory Head.

• Conducted regular quality inspections from raw materials to finished products, ensuring compliance with GMP and SOP guidelines. • Implemented 6 quality checks per production cycle and assisted in chemical and physical product analysis. • Applied Statistical Process Control (SPC) for data analysis, leading to improved process stability, and provided 4 improvement recommendations.

Skripsi: Profiling Volatile Compounds from Cheese Waste (Whey) Fermented with Lactic Acid Bacteria (LAB)