Alisha Diva Adzhani

Managed data entry and organized QA/QC results in Excel for reporting and tracking. Verified critical control points during production and ensured proper implementation of SOPs.

Ensured raw materials, packaging materials, and finished goods met quality standards. Performed quality control tests including organoleptic, pH, viscosity, Brix, and TDS analyses.

Produced protein hydrolysate from jack bean tempe and encapsulated it via spray drying. Conducted analyses including water content, protein content, and in vitro protein digestibility.

Prepared laboratory equipment and materials for practicum sessions. Directed practitioners and reviewed their reports while coordinating with the head of the laboratory and lecturers.

Conducted food security mini-lab activities by visiting markets and distributors to check raw material safety using test kits. Participated in ante-mortem and post-mortem activities for sacrificial animals.

Managed a work program called Foccacia, a discussion forum for food technology students, and helped conduct other fieldwork programs. Collaborated with team members and other divisions.

Created concepts and decorations for the Unpad Awards event. Led and coordinated 15 members of the decoration division and organized internal and external coordination.

Grade: 3.79

Bachelor Degree of Food Technology with a GPA of 3.79.

Training on Good Laboratory Practice.

Training on Food Safety Management System covering GMP, HACCP, ISO 22000:2018, and FSSC 22000 V5.1.

Training on Fruit Processing.