Abstract. Kek Lapis Sarawak is a beautifully decorated and flavorful cake that can be considered as the artwork of the Malays in Sarawak. There is an overwhelming demand of the Kek Lapis Sarawak in the market that consequently need for automation. This paper summarizes comprehensive reviewed patents of the current machine and journals which have similar functions and related to the current function of manual process of producing Kek Lapis Sarawak. Conceptual idea of the Kek Lapis Sarawak machine consists of three modules namely Depositor Module, Cooling and Pressing Module and Baking Module. Therefore, patents and journals that have similar functions with these modules are reviewed that look into its advantages. The disadvantages of the design also considered for future design. Hence, the crucial advantages of each module considered are namely improved production rates, increased of hygienic rating, easy to maintenance and portability of a design. The reviewed patents and journals can be considered for the development of Kek lapis Sarawak's machine with some improvisations are needed to meet up the specific requirements of the machine.

Kek Lapis Sarawak is a specialty of Sarawak. Nowadays, energy becomes a global issue and there is call to minimize energy consumption for a better tomorrow. In cake industry, the use of oven in baking process contributes to the major energy consumption. This research aims to optimize the baking process for an efficient energy consumption. Therefore, it is very important to investigate the relationship between baking temperature, time and cake quality so that the baking process can be optimized. Kek Lapis Sarawak baking process has been modelled and simulate using finite element method (FEM). Then, results from the model was validated with experiment. As a result, similar model of the Kek Lapis Sarawak baking process has been developed. The finding shows interdependent relationship between porosity, thermal conductivity and moisture content where higher porosity that can lead to poor thermal conductivity.

Hamsawi et al. (2017) summarized number of related patents for the baking process. Convection oven and bidirectional heating cooker are potentially able to improve the baking process due to controllable heat transfer [4-9]. On