Kevin Saputra

1. Formulation & Ideation for new development SOYJOY product. 2. Trial middle scale for new development SOYJOY (between lab scale to factory scale). 3. Trial factory scale for new development SOYJOY (pre validation - validation process). 4. Maintain raw material stock at storage for trial development new SOYJOY (laboratory & sensory analysis, FIFO/FEFO, and dispose expired material). 5. Doing stability test for new development SOYJOY (actual and accelerated time) to observe acceptance of sensory, chemical compound & microbiological. 6. Handling internal and external laboratory analysis for new development SOYJOY. 7. Creating WI & SOP for R&D Dept. 8. Doing daily factory administration SAP (PR, Advance, Reimbursement) for research and daily needs R&D Dept. 9. Make sure regulation & nutrition fact of new development SOYJOY achieved on target. 10. Conduct coordination meeting for discuss trial scheme and report. 11. Weekly factory & internal R&D Dept meeting. 12. Making prototype of new development SOYJOY for monthly FGD. 13. Join internal & external training to improve comprehency related to main job. 14. Support Technical Dept for development existing SOYJOY. 15. Collaborate with Manufacturing Dept (Production, QA, SCM) in Scope of Development. 16. Routine sensory test (existing & new development SOYJOY). 17. Support other R&D Dept project. 18. Build and maintain relationships with suppliers for raw material, supporting material, and measuring instrument. 19. Build & Develop panelist for sensory analysis. 20. Participate & fulfilled any company event as committee.

1. Meeting and coordination report with every related department at factory in scope of hazard analysis. 2. Field check & verification to make sure all critical and non critical parameter still on standard. 3. Improve method to minimalize hazard causes.

Packaging Development & Formulation Specialist 1. Research and analyzing in raw, supporting, and packaging material for coffee product. 2. Trial and error at laboratory scale before middle scale trial, commisioning and mass production. 3. Roasting and Cup Tasting of coffee including Arabica & Robusta from all arround the region (SUPRESSO Brand Premium Coffee) using PROBAT roaster. 4. Maintain costing, taste, and characteristic of existing coffee product and instant powder mix drink. 5. Create and develop new idea and formula for new coffee product and instant powder mix drink. 6. Trial packaging specification and size for coffee product including flexible roll, corrugated box, innerbox, can, hanger, adhesive material, sticker, shrink label, etc. 7. Verification and routine evaluation at production line process to make sure every parameter still on standard. 8. Trial new process in production line to improve the efficiency of production capacity & increasing product yield. 9. Making sample and prototype of coffee product based on customer request. 10. Routine documenting all kind of certificate needed for development process (COA, Halal, MSDS, etc). 11. Controlling to make sure every document is updated and no expired document. 12. Weekly meeting routine with all sub division of RDI to discuss and followup every project progress.

1. Ekstraksi dan Uji Aktivitas Enzim Amilase 2. Analisa Kadar Air 3. Analisa Abu dan Kadar Mineral 4. Analisa Karbohidrat 5. Analisa Lemak 6. Analisa Protein 7. Analisa Kadar Vitamin C 8. Kromatografi Kolom 9. Analisa Bahan Tambahan Pangan

1. Blansing 2. Pasteurisasi 3. Sterilisasi 4. Pengeringan 5. Pendinginan 6. Pembekuan 7. Pengawetan dengan Garam 8. Pengawetan dengan Gula 9. Evaporasi 10. Ekstraksi 11. Penepungan 12. Pembuatan Mie 13. Pembuatan Roti 14. Pembuatan Minuman Jus Buah

1. Nugget, Meat Ball, Sausage, Meat Floss making from many type of meat (Beef, Chicken, Goat, Rabbit). 2. Yoghurt, Kefir, Ice Cream, Candy making from fresh cow milk.

1. Metode Aseptis dan Sterilisasi 2. Teknik Isolasi, Kultivasi, Preservasi Kultur Mikroba 3. Teknik Enumerasi Mikroba (SPC, MPN, Haemocytometer) 4. Identifikasi dan Karakterisasi Mikroba (Bakteri Gram & Endospora) 5. Kurva Pertumbuhan Mikroba

1. Penggunaan Mikroskop 2. Kalibrasi Mikrometer 3. Morfologi Koloni Mikroorganisme 4. Pengamatan Jaringan Tumbuhan 5. Pengamatan Jaringan Hewan 6. Respirasi dan Fotosintesis 7. Keanekaragaman Hayati Ekosistem Perairan 8. Interaksi Komponen Biotik dan Abiotik Ekosistem

1. Pengenalan Alat Laboratorium dan Budaya K3 2. Pembuatan dan Pengenceran Larutan 3. Larutan Penyangga 4. Asidi Alkalimetri 5. Reaksi Reduksi & Oksidasi 6. Penentuan Konsentrasi Zat Warna Menggunakan Spektrofotometer UV-Vis