Muhammad Abdurrahman Mas, B.Sc., M.Sc.

Faculty of Food Technology

Research Interest



Muhammad Abdurrahman Mas, M.Sc. completed his Bachelor of Science in Food Science and Bachelor of Science in Nutritional Sciences at McGill University, Montreal, Canada, in 2015. He then proceeded to complete his Master of Science in Food Safety and Quality Assurance at the University of Guelph, Guelph, Canada.

His research experience centers mostly around the preservation of food safety and quality, with his master’s research project focusing on “Safety of In-home Fruit Drying Process”. He has continued his research into the field of food preservation with research on the preservation of breadfruit (Artocarpus altilis (Parkinson) Fosberg) through osmotic dehydration and convective dehydration. He is also currently part of the DIKTI-funded research project investigating the application of freeze, spray drying, and co-crystallization to preserve the carotenoids in Red Fruit (Pandanus conoideus Lam.) Currently, he is also leading the team in a collaborative research project with TECNOVA in Spain to investigate potential applications of avocado seed powder and extraction methods of coconut oil. In terms of CSR, he has experience in teaching food safety for food service operations, assessing food safety/quality issues in an industrial bakery, and providing solutions to the aforementioned bakery.

His Innovation experience is much more varied, with projects ranging from the development of plant-based liquid shortenings to the development of plant-based meat alternatives. Most of these projects come from his work as a consultant in the Food Innovation Center (FIC) at i3L, a center for industry research open to the public, where the industry can come to an agreement to fund innovation projects that will be mutually beneficial to both parties involved. However, in regard to the plant-based meat alternatives, through the i3L Innovation Fund, he has aided students from the ideation phase in the development all the way until the launch of the product slated to be in 2022.


Year Award Source
I3L Internal Research Grant - Top Research Scheme
I3L Internal Research Grant - Institutional Development Scheme
I3L Internal Research Grant - Innovation Fund
Skema Penelitian Dasar
Skema Penelitian Dosen Pemula

Research Activity and Highlighted Project

Year Title Partners
Development of Chitosan Film Incorporated with Cubeb (Piper Cubeba) and Red Fruit (Pandanus conoideus) Essential Oil on Shelf Life of Raw Beef Shank Cuts
UCSI, Malaysia
“BURGGIE”—The Development of Plant-Based Meat Burger Patty
PT. Karya Kalytera Abadi
Effect of Enzymatic and Defatting Step to the Functional Properties and Protein Digestibility of Quinoa Protein Isolate
University of Leeds, United Kingdom
Technological Integrated Strategy Through the Development of New Spreadable Products Aimed at Improving the Critical Nutritional Status of Children and Young People
TECNOVA, Frumaco, and CDTI (Spain)
Pembuatan Freeze-Dried Dan Co-Crystallized Pewarna Merah Alami Karotenoid Dari Buah Merah (Pandanus conoideus Lamk.) Untuk Aplikasi Pangan, Member

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