PROJECT SUMMARY

Project No. 1 Palm and Coconut Oil Interesterification to Produce Cocoa Butter Alternatives
Roles Researcher
Skills P-NMR, Wijs Test, Melting Point Aparratus, Minitab, SPSS
Responsibility 1. Design the DoE to trace feed mixture effects with simplex Lattice design.
2. Determine the moisture content of the material and reduce it >0.001 to optimize
Sodium Etoxide catalyst activity.
3. Conduct chemical interestrification reaction trial to determine Degree of
Interesterification .
4. Analyze the correlation of iodine value and solid fat content of experiment results
with Minitab and SPSS.

Project No. 2 Omega-3 Extraction from Pavlova luthera Cultivation in POME (Plant Design)
Roles Researcher, Designer
Skills Aspen Plus, SuperPro, CAD Plant Design
Responsibility 1. Conduct research literature about the character of microalgae oil and the
cultivation rate of pavlova lutheri.
2. Determine the location by observing the ease of product distribution, raw
materials, utility support and meteorological conditions.
3. Breakdown microalgae cultivation process by photobioreactor method also
microalgae oil extraction and omega-3 purification method.
4. Design the production equipment (photobioreactor, extraction tank, fractionation
column, heat exchanger) with CAD Plant 3D.
5. Determine the fulfillment of utility needs (electricity, water, compressed air, steam)
and waste management methods.
6. Analyze capital and working capital as well as annual COGM to determine BEP and
production profit.

Project No. 3 Food Product Development for Vegan Market : Vegetables Cookies Subtitution
Roles Researcher, Designer
Skills Minitab, Aw-meter, TPC, Texture Profile Analyzer, Colorimeter
Responsibility 1. Design the DoE with randomization in Minitab.
2. Develop formulation to meet cost structure, ingredients statement, nutrition profile
and sensory attributes of the product
3. Conduct sensory evaluation panel test (BOD and targeted consumers) to support
R&D formula
4. Analyse the microbial and physicochemical attributes (Aw-meter, Texture Profile
Analyzer, Colorimeter)

Project No. 4 Fermented Cassava Flour Pilot Production Process and Quality Evaluation
Roles Researcher
Skills Aw-meter, TPC, Coliform, Colorimeter, pH meter, Viscometer Brookfield
PROJECT SUMMARY

Responsibility 1. Select raw materials (cassava) to obtain the best quality.

2. Carry out the production process (peeling, cultivating, chipping, fermenting, drying,
milling, sifting, packing).
3. Calculate total waste and production time to improve the effectiveness and
efficiency of the process.
4. Analyse the microbial (TPC, Coliform) and physicochemical attributes (Aw-meter,
Colorimeter, pH meter, Viscometer Brookfield).
5. Make new product from Fermented Cassava Flour to be compared with the
character of wheat flour products, rice flour and tapioca flour
.