Haida Setyani

Master of Food Science and Technology graduate with hands-on R&D experience in food formulation, emulsion-based microencapsulation, spray drying, functional powder development, and chocolate product development. Experienced in developing five confectionery and chocolate products, formulation optimization, physicochemical and ingredient functionality analysis, sensory evaluation, shelf-life studies, and pilot-scale production. Skilled in hydrocolloids, microencapsulation, and New Product Development (NPD), with a strong understanding of GMP, HACCP, and food safety standards.

Strong analytical, problem solving, and cross functional collaboration skills with a passion for developing innovative, high quality food products.

Research Assistant Product Development at Gadjah Mada University (2024-07 – Present)

• Conducted R&D activities across 30+ food product formulations in multiple categories, including 3 vitamin A functional powder products, 3 chocolate bar formulations, 6 fruit spreads, 3 praline chocolate variants, and 18 reduced-sugar chocolate spreads.
• Developed red palm oil (RPO) microencapsulation using an oil-in-water (O/W) emulsion system followed by spray drying, focusing on emulsion formulation, encapsulation performance, powder characteristics, and stability.
• Applied the resulting encapsulated RPO powder as a fortification ingredient in compound dark chocolate, including formulation development, processing trials, and product quality evaluation.
• Conducted 45+ laboratory-scale product trials involving emulsion formulation, encapsulation, formulation optimization, ingredient selection, hydrocolloid systems, and functional ingredient application to improve product quality, functionality, and stability.
• Performed 45+ product evaluations, including physicochemical analyses, sensory evaluations, viscosity and texture measurements, stability testing, shelf-life studies, and consumer testing.
• Supported end-to-end New Product Development (NPD), from formulation and prototype development to validation, pilot-scale production, packaging development, and commercialization readiness.
• Prepared technical documentation, including formulation records, product specifications, manufacturing procedures, testing protocols, SOPs, and research reports to support research execution and technology transfer.
• Conducted product benchmarking, consumer preference analysis, market trend research, packaging specification development, and COGS and pricing analysis to evaluate product competitiveness and commercial feasibility.

Food Processing Training – Community Service Support at UGM (2025-11 – 2025-12)

• Facilitated technology transfer by educating local community partners and MSMEs on innovative food processing techniques.
• Developed Standard Operating Procedures (SOPs), technical process documentation, and production guidelines to ensure standardized manufacturing practices.
• Led hands-on training sessions for industry partners (Taman Kakao & Wondis), empowering them to adopt new, health-focused product protocols.
• Bridged the gap between R&D and implementation by translating complex laboratory methods into practical, scalable production steps

Quality Control Internship at PT. Sari Bumi Sentosa (2020-12 – 2021-02)

• Conducted quality control testing for biscuit and dried noodle products by evaluating multiple quality parameters, including Free Fatty Acid (FFA), pH, color, viscosity, and texture.
• Performed product sampling and in-process quality monitoring throughout production to ensure compliance with established quality standards and specifications.
• Conducted packaging inspections to evaluate packaging quality and product conformity.
• Prepared product samples for sensory evaluation and panelist testing to support product quality assessment.
• Assisted in monitoring production processes and identifying potential quality deviations during manufacturing operations.
• Developed and updated Standard Operating Procedures (SOPs) and organized quality control documentation to support standardized processes and proper record management

Bachelor's degree in Agriculture and Biosystem Engineering – Gadjah Mada University (2018 – 2022)

Master's degree in Food Science and Technology – Gadjah Mada University (2023 – 2025)