We in the faculty pleased to welcome a participation from the foodtecheroes in or outside the campus to join National Online Quiz 5....Go ! Go! Beat them and be the winner!
Wish u all the best!
26 January 2011
Rikevita by nurul hidayah mohd noor
as for this week, i have to change with Shela where, I have to run
test for EMA product and Shela have to run test for EP product.
this is to make sure that we can do all test if they asked to.
so, this week started with 'dup dap dup dap' as i do not familiar with
all the test for EMA product as Shela does..
i have to refer to the note book all the time...
but, alhamdulillah,they guided me well...
for EMA product, the test involve are chemical test...
so, the titration is a must!!
for the first day, i have to test 17 samples for the acid value and
GPC...
from that practices, i've got more familiar with the acid value test
and GPC..
today, there is a training about GC from the supplier...
so, we have to attend the 'lecture' about GC for almost 3 hour!!
it's quite sleepy but we learned new things here...
but for me, en tajul's lecture for GC is better...haha..
they also provide us with the slide show for reference...
the 'mukadimah' from the supplier is quite frightening...
'u all mesti da familiar dgn GC ni, sbb utk "instrumentation", mesti
ade blaja psl chromatography ni utk 1 sem'
hah??
for ur information, all staff in QC do not have any basic in food and
mostly are graduated in chemical industry courses...
so, they are very expert in chemistry test and we can learn a lot from
them...
as the theory sessions ends, the supplier showed us how to run sample
using GC....
but there are some problem occur..
so, he will continue it tomorrow together with an exam!!
13 subjective questions!!
so, we have to study the slide show for tomorrow's exam...
i will end it here...
do pray for us!!
assalamualaikum....
24 January 2011
Ajinomoto by nurul afiqah
our week 2 here in Aji is less in terms of action and adventure if
compared to week 1. hehe. but never the less, we learn! learn! learn!
there's more sitting in the office doing our mini projects rather than
wondering around Aji looking for new things to look at (though we
pretty much covered the ground in the 1st week. i think. heh.) but
alhamdulillah all is well. :)
the highlight of the week i must say is the cooking class that we compared to week 1. hehe. but never the less, we learn! learn! learn!
there's more sitting in the office doing our mini projects rather than
wondering around Aji looking for new things to look at (though we
pretty much covered the ground in the 1st week. i think. heh.) but
alhamdulillah all is well. :)
participate here at Aji. yes! cooking class ladies and gentlemen!
believe it! we now can cook! i have a free apron to prove it. Aji
bagi. ngahaha. padahal gabra masa orang suruh tumis bawang jangan
cakaplah :P the cooking class was on friday after office hours. hehe.
stay back siap hah! ati was in team Seri Aji and i was Tumix. (heh.
baru terfikir. patut buat chant macam english week untuk team. "TEAM
TUMIX MASAK SEDAP! KORG AIR LIUR LELEH SILA LAP!" hahaha.)
ok. enough silly talk. heh. lets move on to serious business. :D
what i've learnt for the past week is that we should be friendly. the
key word for today is FRIENDLY ye. hehe. if we're too shy, do try. get
involve as many things at once as possible. whatever activity there's
to join, go for it! :D just imagine if you're a manager, a friendly
one. your workers working under your management would be pleasant if
you're around. wouldn't that be a great thing? instead of them praying
for you to get into a car accident and die? haha. we need to learn how
to communicate with different people. old, young, experienced, because
the industry doesn't only consist of youth like we are so so so used
to in class.
in class, when there's group work, it tests us how to communicate with
the group members. which have similar background as we do. but what
i've faced during these 2 weeks of practical the scenario is far
beyond from what we have in class. so, taking this opportunity to
learn how to be friendly would be a wise choice. because if we do
screw up, we're still students and not the manager just yet. :)
so apa tunggu lagi? on 'FRIENDLY' dan hantar ke 32999. ngehe. by the
way, asking questions about the company is only a part of being
friendly. tak kan nak tanya pasal company tiap tiap kali bukak mulut
untuk 4 bulan kan? but don't go around gossiping with the factory
operators pulak. :P pandai pandai lah kan. alah. dalam bahasa canggih,
friendly ni kira 'soft skill' lah. hehehe.
and also through this post i would like to wish all the LI students,
HAPPY THIRD WEEK LI ANNIVERSARY :P hang in there weyh! hehe. and happy
thaipusam to all. holiday! holiday! hehe. hope to share more soon.
assalamualaikum. :)
Noraini's Cookies by nadiahramlan
Emm..sorry for the lateness, reporting on our activities in NORAINI
COOKIES..
Firstly, NORAINI COOKIES was located in industrial area..so there are
a loooooooot of bangla and indonesian here.. besides, most of the
factories here are engineering-based factory..it is hard to find women
in this area except in this factory... for the first time we were
quite scare being "swiit swiitt" by abangla but after 2 weeks : "alah
bisa tegal biasa".
There are 9 practical student here, 3 from UNISZA (4 months), 3 from
UPM (6 months), 3 from UITM (4 month)...
Basically, we were divided into group for RND, production, and
marketing (stay in the office). But, for these 2 weeks, mun, faizah
and I just work at production area. All we did were making, packaging,
the spices and biscuits..and cleaning too.. before that, NORAINI
COOKIES also produce frozen food (sardine roll, curry puff), keropok
losong, spices, and biscuits. In simple words, we did what the other
workers (most of them are indonesians) did. And, we worked from monday
to saturday from 9am till 6pm. The OT is 6pm to 7pm.
Our work is like in bakery lab, no bench and handling the bread which just like baby
(as Mr Aziz said). Actually the bread is to be turned into biscuits
and baked twice. The biscuits (sugar biscuits and garlic biscuits) are
quite new product here. The garlic biscuits is new in market and quite
delicious. It was Pn Noraini's RND. Till now, we never made the main
product of NORAINI COOIKES which is the famous cookies (7 types of
flavour) iteslf.
Region Industries Sdn. Bhd. (Under KFC Holdings) by Shazwan
Region Food Industries Sdn. Bhd. (Under KFC Holdings)
Hye everyone..salam semua
Seems that many of my friends already shared their valuable thoughts
and experiences.. So may I join you guyz here?? ngeh3 Since I never
post any of my experiences yet for the past 2 weeks of my
practical..so here we go..I’ll summarize up what have I did and what
have I learnt so far..
Ok..i request to have my practical under KFC Holdings and was hoping
they will send me to Ayamas Corp..but unfortunately they posted me to
Region Industries Sdn Bhd (RFI). But no regret..i still enjoy most of
my time doing my practical here! Ironically Ayamas Corp is just
adjacent to RFI T_T it so near..kalo jalan kaki pun peluh tak sempat
nak keluar sebab dekat sangat haha
Hurm...how am I going to start..its so much to tell!! Fine..Let start
with this…to Prof Abdullah your ex-student Mr. Murat Hanafiah kirim
salam..im quiet surprise he is your ex student..anak didik prof
nampaknya ada di seluruh Malaysia haha..fyi he is our senior
production manager..a very important person in RFI..and Mr Murat is my
supervisor for this time being since our production executive had
resigned last November.
Owh ya..according to the formal letter given by KFC Holding..it is
clearly stated that they will attach me at production department..so
sadly I’m not much exposed in QC or R&D department..but I try to sneak
in to those departments and try to learn something! ngeh3 so far I’ve
asked QC seniors or even QC supervisors to know a little bit regarding
things that being conducted by QC department..*for example I watched
and learnt about CIP in mayonnaise station, asking what roles of QCA
at Bottling station and Hassia Station and many more. *Did you guyz
noticed that QCA doesn’t required any related food certification??
Just based on SPM, you can apply for the post of QCA...i thought this
post require at least diploma certificates in Food studies..but I
guess I was wrong…
So since my territory is only Production department…then I was
assigned to fully master this department in a period of a week..This
factory is quiet huge and even within two weeks…I still have many
questions in my head..To make this task even more interesting..i need
to explore this department by myself..ok..that quiet tough! Ahaha.
Based on what have I read on others comments on Facebook, many of my
friends need to do all the industrial works..in contrast, saya pula
tak berpeluang nak rasa pengalaman macam tu because major productions
flow are conducted by automatic machines..kalau ada yang perlukan man
power pun..pekerja asing dah cukup banyak dah..so I just observe and
observe..*pernah sekali saya cuba nak tolong buat kerja..tapi rasa
kelakar plak sebab macam berebut kerja dengan mat bangla tu..ahhah may
be sebab dia takut kene marah dengan line leader kalau tak buat kerja
kot..heheh
My first week is mainly knowing who is in charge for every machines
and stations..There are several line leaders here..i need to know them
first..so that they can teach me anything that I need to
know..Here..public relations, confidence and being friendly are very
crucial..I learnt to be more proactive..dan pada masa yang sama saya
perlu ringan mulut untuk bertanya..kalau tak bertanya..then I learn
nothing..so kena buang rasa malu tu jauh-jauh..then lebarkan senyuman
anda!! Tanya khabar pekerja-pekerja tu..barulah bila dia nak share
ilmu pun tak rasa keberatan sangat ngee~
Owh I almost forget to tell you guyz..RFI basically known for
products with the name of LIFE..from what I’ve learned..50% of the
products will be used by KFC and Pizza Huts Restaurants..30% for
exports and remaining will be sent to local markets. Usually products
will be export to Singapore, Vietnam (KFC), Bangladesh, Australia, UAE
and many others.
There are numerous products being produced here. Their major products
are chili and tomato sauces (sachet/bottles/ pouches), mayonnaise such
as 1000 island, mayo spread, salad mayo etc.. ( use in KFC’s burgers
and coleslaw, Pizza Hut’s Salad dressing) , spoonable jars such as tom
yam paste, chicken curry, fried chili. RFI also produce soups powder
such as chicken and mushroom soup (for Pizza Hut restaurants) ..and im
telling you guyz the list is unstoppable!! Haha too much to tell ..
This factory operate 24 hours non-stop..
If you guyz noticed at any KFC Restaurants in big cities especially in
Klang Valley, those restaurants are no longer using bottle sauces
anymore..Nowadays, they used sauce dispenser same like what McDonalds
Restaurants had used. Here, the machine used to produce (sauce
dispenser) is called as on-pack machine and the sauces are packed in
pouch with weighed of 3kg. It’s pretty new actually. According to Mr
Murat, this sauce dispenser (3kg pouch) will be the main product as
many KFC restaurants will use it soon. *agaknya KFC rugi kot sebab
ramai yang curi bawak balik rumah botol sos tu! haha sebab tu KFC
gantikan dengan sauce dispenser.
RFI has a new Mayo Plant and insyallah.. will be fully operate after
Chinese New Year. The old Mayo plant still required lots of manual
works but at the new plant, its much larger, almost fully automatic
and definitely it can produce bigger productions. Cumanya disebabkan
semuanya serba baru..machine semua still berkilat siap leh wat
cermin..haha..so masih banyak error lagi..dan product yang terhasil
pun tak memenuhi spec sangat..so they still try and error..still
experimenting to know which conditions are optimum for their
productions.
I also learnt the flow processes of those products from (warehouse 1
and cold rooms) where there kept their raw ingredients until they
palletized those products and kept them in warehouse 2 as they are
ready to be lift up and move into uncountable container lorry for
transporting purposes.
Those workers are so nice and welcoming…they share anything that I
asked without hesitation..Although they have no degree or diploma
certificates..but their 10-13 years of experiences worth even more!
You can ask anything…and in just a blink of eyes they can answer it!
Kadang-kadang tu mereka terang terlebih laju..haha “ pak cik stop
dulu..bagi saya tarik nafas jap..ok leh ulang balik tak?” Hahah XD
On 1978..this factory was located at Meru, Klang. Then on 2004, KFC
Holding bought 70% share holders of RFI and then they moved to the new
factory at North Port Klang. Banyak pekerja lama turut ikut berpindah
ke kilang baru dan bekerja sehingga kini..dan ramai dari mereka yang
telah dinaikkan pangkat ke line leader disebabkan pengalaman mereka
yang luas…
Cumanya mereka terangkan secara process flow je.. taklah scientific
sangat..for instance, I asked one of the worker at warehouse “adakah
bahan allergen diasingkan” dan dia jawab “yup allergen perlu
diasingkan sebab serangga suka hurung”. Although we know the reasons
we need to separate allergen and non allergen is to avoid cross
contamination..but might be his answer was based on his experiences..
Who knows kan? Huhu..so after asking them..i need to go back to the
office..open up the work manual instructions or SOP..and read it as it
can help me understand better.
Besides that, I also learned about HACCP, Sanitation programs and CCP
for each station. There are different uniforms for different stations
and different color code for each station. They gave me a lab coat,
boot, and disposable hair net. I also learnt about management. I
learned a little bit how a lines supervisor works..its actually pretty
hard..you need to know how to deals especially with foreign workers..
Did I tell you guyz there are lot of workers who are originally from
Bangladesh and Nepal?? *Orang Nepal rupanya macam orang melayu!! Saya
selalu salah sangka yang dorang ni orang melayu..haha. At the same
time, I need to learn their “language” as they are not that good in
BM..
The tips that I got from the supervisors is to restructure my
sentences when I need to talk with them..its more to ayat tunggang
terbalik ..Pernah sekali saya tanya “baiya bila sos nak start
jalan?”..and he is so blurred!! Then I restructured my sentences “
Baiya..itu sos cili..bila mau jalan?” sambil menunjukkan kearah jam
dinding..barulah dia faham..At first its quiet weird for me to
restructure my sentences but I think I already “master” this new
language :P
The production line will be hectic like crazy during downtime, because
it can affect the productions plan that already being planned for a
week. By this problem, many productions lines are disturbed. Some of
them need to be hold, or being put aside as “work in progress” (WIP),
rework or even worst the products need to be rejected. For example, if
the problem comes from filling station, the products can’t be filled
yet but at the same time the product has already being cooked
completely.
As the technicians struggling to fix that machine, the product’s
temperature may drop. Thus, it not fulfills the requirement of CCP
while filling process takes place (min 80c). Waktu ini la QC sangat
diperlukan. QC needs to check and decide either to hold the products
or rework them (masak balik) or other options that suitable in that
condition. Sebab kalo temperature kat CCP rendah..kita tak dapat sos
yang mempunyai viscosity standard..ia akan lebih cair.. *Rework pun
bukan rework semuanya sekali gus..They will use only about 20% of the
rework products and then will be mixed up with the new
productions..sebab kalo rework semua sekali gus dikhuatiri akan
menjejaskan qualiti. Sebab tu kene guna 20% je..then next
production..gune lagi 20%...
I think i write too much already..Don’t know if anyone willing to read
such long post like this..haha Actually I want to tell you guyz about
the process involve in this factory..but I need to reconfirm back
with my supervisor either I am permitted to do so.. I'm afraid I'll be
sharing things that I should not share..*I already signed the PNC
Hurm..to all my juniors especially to gentleman..kalau nak practical
tu carilah geng yek..sebab mostly foodtech ni ramai perempuan..Di sini
ada 5 orang student practical yang dari kos food tapi 4 orang tu
perempuan!! Saya seorang je lelaki..kalo ada geng rumah sewa pun leh
bayar kurang..segalanya urusan akan lebih mudah la..huhu
For my third week I already being assigned for two mini projects..im
quiet busy with those projects for a while..Hopefully I can share more
stories on my next post ..
Miss u guyz!! *Ok saya tipu..hahah
Hye everyone..salam semua
Seems that many of my friends already shared their valuable thoughts
and experiences.. So may I join you guyz here?? ngeh3 Since I never
post any of my experiences yet for the past 2 weeks of my
practical..so here we go..I’ll summarize up what have I did and what
have I learnt so far..
Ok..i request to have my practical under KFC Holdings and was hoping
they will send me to Ayamas Corp..but unfortunately they posted me to
Region Industries Sdn Bhd (RFI). But no regret..i still enjoy most of
my time doing my practical here! Ironically Ayamas Corp is just
adjacent to RFI T_T it so near..kalo jalan kaki pun peluh tak sempat
nak keluar sebab dekat sangat haha
Hurm...how am I going to start..its so much to tell!! Fine..Let start
with this…to Prof Abdullah your ex-student Mr. Murat Hanafiah kirim
salam..im quiet surprise he is your ex student..anak didik prof
nampaknya ada di seluruh Malaysia haha..fyi he is our senior
production manager..a very important person in RFI..and Mr Murat is my
supervisor for this time being since our production executive had
resigned last November.
Owh ya..according to the formal letter given by KFC Holding..it is
clearly stated that they will attach me at production department..so
sadly I’m not much exposed in QC or R&D department..but I try to sneak
in to those departments and try to learn something! ngeh3 so far I’ve
asked QC seniors or even QC supervisors to know a little bit regarding
things that being conducted by QC department..*for example I watched
and learnt about CIP in mayonnaise station, asking what roles of QCA
at Bottling station and Hassia Station and many more. *Did you guyz
noticed that QCA doesn’t required any related food certification??
Just based on SPM, you can apply for the post of QCA...i thought this
post require at least diploma certificates in Food studies..but I
guess I was wrong…
So since my territory is only Production department…then I was
assigned to fully master this department in a period of a week..This
factory is quiet huge and even within two weeks…I still have many
questions in my head..To make this task even more interesting..i need
to explore this department by myself..ok..that quiet tough! Ahaha.
Based on what have I read on others comments on Facebook, many of my
friends need to do all the industrial works..in contrast, saya pula
tak berpeluang nak rasa pengalaman macam tu because major productions
flow are conducted by automatic machines..kalau ada yang perlukan man
power pun..pekerja asing dah cukup banyak dah..so I just observe and
observe..*pernah sekali saya cuba nak tolong buat kerja..tapi rasa
kelakar plak sebab macam berebut kerja dengan mat bangla tu..ahhah may
be sebab dia takut kene marah dengan line leader kalau tak buat kerja
kot..heheh
My first week is mainly knowing who is in charge for every machines
and stations..There are several line leaders here..i need to know them
first..so that they can teach me anything that I need to
know..Here..public relations, confidence and being friendly are very
crucial..I learnt to be more proactive..dan pada masa yang sama saya
perlu ringan mulut untuk bertanya..kalau tak bertanya..then I learn
nothing..so kena buang rasa malu tu jauh-jauh..then lebarkan senyuman
anda!! Tanya khabar pekerja-pekerja tu..barulah bila dia nak share
ilmu pun tak rasa keberatan sangat ngee~
Owh I almost forget to tell you guyz..RFI basically known for
products with the name of LIFE..from what I’ve learned..50% of the
products will be used by KFC and Pizza Huts Restaurants..30% for
exports and remaining will be sent to local markets. Usually products
will be export to Singapore, Vietnam (KFC), Bangladesh, Australia, UAE
and many others.
There are numerous products being produced here. Their major products
are chili and tomato sauces (sachet/bottles/ pouches), mayonnaise such
as 1000 island, mayo spread, salad mayo etc.. ( use in KFC’s burgers
and coleslaw, Pizza Hut’s Salad dressing) , spoonable jars such as tom
yam paste, chicken curry, fried chili. RFI also produce soups powder
such as chicken and mushroom soup (for Pizza Hut restaurants) ..and im
telling you guyz the list is unstoppable!! Haha too much to tell ..
This factory operate 24 hours non-stop..
If you guyz noticed at any KFC Restaurants in big cities especially in
Klang Valley, those restaurants are no longer using bottle sauces
anymore..Nowadays, they used sauce dispenser same like what McDonalds
Restaurants had used. Here, the machine used to produce (sauce
dispenser) is called as on-pack machine and the sauces are packed in
pouch with weighed of 3kg. It’s pretty new actually. According to Mr
Murat, this sauce dispenser (3kg pouch) will be the main product as
many KFC restaurants will use it soon. *agaknya KFC rugi kot sebab
ramai yang curi bawak balik rumah botol sos tu! haha sebab tu KFC
gantikan dengan sauce dispenser.
RFI has a new Mayo Plant and insyallah.. will be fully operate after
Chinese New Year. The old Mayo plant still required lots of manual
works but at the new plant, its much larger, almost fully automatic
and definitely it can produce bigger productions. Cumanya disebabkan
semuanya serba baru..machine semua still berkilat siap leh wat
cermin..haha..so masih banyak error lagi..dan product yang terhasil
pun tak memenuhi spec sangat..so they still try and error..still
experimenting to know which conditions are optimum for their
productions.
I also learnt the flow processes of those products from (warehouse 1
and cold rooms) where there kept their raw ingredients until they
palletized those products and kept them in warehouse 2 as they are
ready to be lift up and move into uncountable container lorry for
transporting purposes.
Those workers are so nice and welcoming…they share anything that I
asked without hesitation..Although they have no degree or diploma
certificates..but their 10-13 years of experiences worth even more!
You can ask anything…and in just a blink of eyes they can answer it!
Kadang-kadang tu mereka terang terlebih laju..haha “ pak cik stop
dulu..bagi saya tarik nafas jap..ok leh ulang balik tak?” Hahah XD
On 1978..this factory was located at Meru, Klang. Then on 2004, KFC
Holding bought 70% share holders of RFI and then they moved to the new
factory at North Port Klang. Banyak pekerja lama turut ikut berpindah
ke kilang baru dan bekerja sehingga kini..dan ramai dari mereka yang
telah dinaikkan pangkat ke line leader disebabkan pengalaman mereka
yang luas…
Cumanya mereka terangkan secara process flow je.. taklah scientific
sangat..for instance, I asked one of the worker at warehouse “adakah
bahan allergen diasingkan” dan dia jawab “yup allergen perlu
diasingkan sebab serangga suka hurung”. Although we know the reasons
we need to separate allergen and non allergen is to avoid cross
contamination..but might be his answer was based on his experiences..
Who knows kan? Huhu..so after asking them..i need to go back to the
office..open up the work manual instructions or SOP..and read it as it
can help me understand better.
Besides that, I also learned about HACCP, Sanitation programs and CCP
for each station. There are different uniforms for different stations
and different color code for each station. They gave me a lab coat,
boot, and disposable hair net. I also learnt about management. I
learned a little bit how a lines supervisor works..its actually pretty
hard..you need to know how to deals especially with foreign workers..
Did I tell you guyz there are lot of workers who are originally from
Bangladesh and Nepal?? *Orang Nepal rupanya macam orang melayu!! Saya
selalu salah sangka yang dorang ni orang melayu..haha. At the same
time, I need to learn their “language” as they are not that good in
BM..
The tips that I got from the supervisors is to restructure my
sentences when I need to talk with them..its more to ayat tunggang
terbalik ..Pernah sekali saya tanya “baiya bila sos nak start
jalan?”..and he is so blurred!! Then I restructured my sentences “
Baiya..itu sos cili..bila mau jalan?” sambil menunjukkan kearah jam
dinding..barulah dia faham..At first its quiet weird for me to
restructure my sentences but I think I already “master” this new
language :P
The production line will be hectic like crazy during downtime, because
it can affect the productions plan that already being planned for a
week. By this problem, many productions lines are disturbed. Some of
them need to be hold, or being put aside as “work in progress” (WIP),
rework or even worst the products need to be rejected. For example, if
the problem comes from filling station, the products can’t be filled
yet but at the same time the product has already being cooked
completely.
As the technicians struggling to fix that machine, the product’s
temperature may drop. Thus, it not fulfills the requirement of CCP
while filling process takes place (min 80c). Waktu ini la QC sangat
diperlukan. QC needs to check and decide either to hold the products
or rework them (masak balik) or other options that suitable in that
condition. Sebab kalo temperature kat CCP rendah..kita tak dapat sos
yang mempunyai viscosity standard..ia akan lebih cair.. *Rework pun
bukan rework semuanya sekali gus..They will use only about 20% of the
rework products and then will be mixed up with the new
productions..sebab kalo rework semua sekali gus dikhuatiri akan
menjejaskan qualiti. Sebab tu kene guna 20% je..then next
production..gune lagi 20%...
I think i write too much already..Don’t know if anyone willing to read
such long post like this..haha Actually I want to tell you guyz about
the process involve in this factory..but I need to reconfirm back
with my supervisor either I am permitted to do so.. I'm afraid I'll be
sharing things that I should not share..*I already signed the PNC
Hurm..to all my juniors especially to gentleman..kalau nak practical
tu carilah geng yek..sebab mostly foodtech ni ramai perempuan..Di sini
ada 5 orang student practical yang dari kos food tapi 4 orang tu
perempuan!! Saya seorang je lelaki..kalo ada geng rumah sewa pun leh
bayar kurang..segalanya urusan akan lebih mudah la..huhu
For my third week I already being assigned for two mini projects..im
quiet busy with those projects for a while..Hopefully I can share more
stories on my next post ..
Miss u guyz!! *Ok saya tipu..hahah
Rikevita by nurul hidayah mohd noor
on this week, there are 7 batches of cake emulsifier are being
produced by our factory.
for every batch, i have to check the sample for the first and last
parts of the batch...
so, if there are 7 batches of cake emulsifier, i have to produced 14
cakes for the analysis...
as the cake emulsifier are the EP product, I have to involve in the
analysis for the product...
for cake emulsifier, i have to prepare an analysis to check the SG
(specific gravity) for the emulsion.
as experienced in the bakery lab, i have to prepare the cake using the
cake emulsifier produced...
its a little bit tiring as in the bakery lab, there is no chair and
the time for the analysis is quite long....
the cake produced is the basic sponge cake without any flavour...
usually, the SG of the emulsion are within the range that the customer
wants...
during my analysis, there is one problem occur which is the SG is not
in the range...
although it have been repeated two times, the SG is still high...
so, the product has been rejected...
to overcome this problem,the product are being sent for re-sampling...
or, other ways is to re-label the products...
some of the emulsifier produced are from the same type but may have
different brand...
so, the product that have problems with its SG, will be sent to change
the label for the product with other brand that do not require low
SG...
i'm so sorry as there are not so many information that i can share
with all of u...
but, i will try my best to share as many as i could...
sharing is caring!!
produced by our factory.
for every batch, i have to check the sample for the first and last
parts of the batch...
so, if there are 7 batches of cake emulsifier, i have to produced 14
cakes for the analysis...
as the cake emulsifier are the EP product, I have to involve in the
analysis for the product...
for cake emulsifier, i have to prepare an analysis to check the SG
(specific gravity) for the emulsion.
as experienced in the bakery lab, i have to prepare the cake using the
cake emulsifier produced...
its a little bit tiring as in the bakery lab, there is no chair and
the time for the analysis is quite long....
the cake produced is the basic sponge cake without any flavour...
usually, the SG of the emulsion are within the range that the customer
wants...
during my analysis, there is one problem occur which is the SG is not
in the range...
although it have been repeated two times, the SG is still high...
so, the product has been rejected...
to overcome this problem,the product are being sent for re-sampling...
or, other ways is to re-label the products...
some of the emulsifier produced are from the same type but may have
different brand...
so, the product that have problems with its SG, will be sent to change
the label for the product with other brand that do not require low
SG...
i'm so sorry as there are not so many information that i can share
with all of u...
but, i will try my best to share as many as i could...
sharing is caring!!
Rikevita by shela ariff
Dayah MN has been told what we already do in Rikevita for this 3 weeks....
If Dayah MN more focused to do analysis for EP (emulsifier preparation)
products,
I was heavily involved for the EMA (emulsifier monoglycerate acetylated)
analysis products.
The samples for EMA products are usually in the powder, liquid or in the
semi liquid form.
I usually tasked to carry out analysis for the product in powder form.
Only 2 days before I was running a new analysis for the samples in the
liquid form.
Just like Dayah MN said, all the analysis just like chemistry experiments.
I have to deal with all sorts of dangerous chemicals.
So safety is a priority, I always wear gloves and mask when carrying out
analysis.
At the moment, Me and Dayah MN run a different analysis....
Dayah MN need to run for microbe test, fat analysis
(soxhlet),LOD (loss on drying), RI, and viscosity for EP products.
While, I need to run a test of IV (iodine value), AV(acid value), SV
(saponification value), OHV (hydroxyl value), and GPC (gas permeation
chromatography) for EMA product.
Let me share the function of all analysis that I have been done...
analysis only done if have a request from customer.
Particle size analysis is a simple test. Just like a sieving test that we
had learned in class Pn. Norlia.
The function of this test to ensure that particle size is always in the
specific range to avoid the product become lumping when processed.
Ok....
I think enough for now. Me and Dayah MN will try our best to share our
experience in Rikevita.
just like Dayah said "sharing is caring!!"........
If Dayah MN more focused to do analysis for EP (emulsifier preparation)
products,
I was heavily involved for the EMA (emulsifier monoglycerate acetylated)
analysis products.
The samples for EMA products are usually in the powder, liquid or in the
semi liquid form.
I usually tasked to carry out analysis for the product in powder form.
Only 2 days before I was running a new analysis for the samples in the
liquid form.
Just like Dayah MN said, all the analysis just like chemistry experiments.
I have to deal with all sorts of dangerous chemicals.
So safety is a priority, I always wear gloves and mask when carrying out
analysis.
At the moment, Me and Dayah MN run a different analysis....
Dayah MN need to run for microbe test, fat analysis
(soxhlet),LOD (loss on drying), RI, and viscosity for EP products.
While, I need to run a test of IV (iodine value), AV(acid value), SV
(saponification value), OHV (hydroxyl value), and GPC (gas permeation
chromatography) for EMA product.
Let me share the function of all analysis that I have been done...
- AV = to test the num. of mg of KOH required to neutralised free fatty acid in 1 g sample.
- IV = to test the num. of g of iodine absorbed by 100 g of fat under test condition. it measures unsaturation of fat and oils.
- SV = to test the num. of mg of KOH required to neutralised free fatty acid and saponify the esters in 1 g of sample.
- GPC = determine and quantitating the specific types of esters present in the product by separation using mobile phase and stationary phase. Usually, the types of peaks are show the present of TG (triglyceride), DE (diester), MG (monoglyceride), DG (diglyceride), FG (freeglyceride) in the sample.
analysis only done if have a request from customer.
Particle size analysis is a simple test. Just like a sieving test that we
had learned in class Pn. Norlia.
The function of this test to ensure that particle size is always in the
specific range to avoid the product become lumping when processed.
Ok....
I think enough for now. Me and Dayah MN will try our best to share our
experience in Rikevita.
just like Dayah said "sharing is caring!!"........
Rikevita by nurul hidayah mohd noor
unlike other factory,rikevita does not produce finished food
product...
rikevita is producing the emulsifier for the cake,ice cream and other
products, one of the customer is apollo. 95% of the product produced are being exported to the other
countries..
we have to analysed the product before being released to the
customer...
some of the product are the same product but may have different brand
for different customer...
early in the morning, we have to follow the other staff to take sample
from the production area.
then,there is a meeting between the QC staff with the head of
department to divide the sample for each person to be tested...
usually, i have to run test for EP(emulsifier preparation) sample...
so, the test involve for the EP sample are microbe test, fat analysis
(soxhlet),LOD (loss on drying), RI, and viscosity...
for microbe test, the sample are being test for the presence of
coliform, yeast and mould and total plate count...
LOD is for moisture content test and RI is same as ashing...
on behalf of shela,usually, she has to run sample from EMA (emulsifier
monoglycerate acetylated)
so, the test involve are IV (iodine value), AV(acid value), SV
(saponification value) and OHV (hydroxyl value)....
All of these are as the same as chemistry experiements....
From HPA by Nadhirah Nordin
Hey guys! It will be going the forth week of industrial training,
which means 11 more weeks to go. Running the same test during the past
weeks, and lucky enough when the QA takes me to the other branch
somewhere in Napoh, Kedah. They make cordial, RTD and also cookies
there. As the oven in FTM lab can be said big enough for me, the oven
they have here is as big as a store room. Haha. The machine they used
for RTD and cordial is almost same with the one used by World
Prominence. They have the extraction tanks to extract fruit juice,
cooking tanks, storing tanks, filling machine and also shrink
machine.
Back to Arau (place where I have been sent for LI), I have gone to the
pharmaceutical production line too. This factory has got GMP
certification, so I have to wear the astronaut suit. The personel QC
has explain to me the whole process from receiving the raw ingredient
until the packaging.
The busiest production line is the one which
produces pharmaceutical product and also Radix coffee as they also
have to covers Indonesian market. Rupanya for pharmaceutical product
processing, one of the step involve is polish process. No wonder la
capsule that we usually consume is always berkilat-kilat. Heheh. Plus,
there must be a machine called dust collector in each of the
processing room. The dust collector will act as a vacuum to suck all
the dust in the air to reduce it to acceptable condition.
There're also 2 different building produces 2 other products which is
coffee (Radix, Radix cocoa) and also sauces (chilli, Roselle). I
haven’t gone there yet, but that is not a big problem actually. I just
have to follow the personel QC when they have to check the product
later. Being too excited to learn too many things in one time might
not works right? So just make it steadily and constantly. (alasan..
hehe!) By the way, HPA also have their slaughtering house in Kodiang,
so hopefully I got the chance to go there one day.
I have told the QA that I would like to help them (anything that would
gives benefit tho the company). he suggested to help them in preparing
the GMP documentation/report for their new factory in Napoh which will
produces HPA cosmetic products. So I would be able to apply what I
have learned in Mr. John’s lecture on GMP and also my experience
during preparing our report for factory auditing.
But I just feel that
it is too hard for me to do it all alone to prepare the new factory
layout and also the requirement that they should have in getting the
GMP certification. Is it still can be considered covers what we learn
in our course Prof? It would sounds better if they ask me to help them
on their new food factory. Hehe.
So currently I have been helping the QA in preparing new version of
HPA R&D work description to replace the older version in order to make
their documentation up-to-date. And on the same time, I am still doing
all the lab tests (moisture analysis and also ujian pengecaian
kapsul). Remember the new product that we have been working on and
where the sample has been sent to somewhere else for further analysis
that I have told in the last post? We have received the analysis
result.
Alhamdulillah, everything is going fine and the product will
be launch next month :) Insyaallah.
Reply from nurul afiqah at Ajinomoto,
hey hey nad! assalamualaikum :D just to share, here at aji also have dust
collectors too. so how do they make sure these dust collectors work? they'll
have a test called 'particle count test'. so if the particle count results
is higher, there's something wrong somewhere. the dust collector is actually
extremely important especially when handling products with powdered spices
ingredients because without it factory operators may be facing serious
respiratory problems (rs amek medic plk instead of food tech dgn statement
tersebut. hehe.)
From Ajinomoto by nurul afiqah che suza
firstly, i just have to get this out of my head. i've been meaning to
ask you prof. why not the juniors (or even the seniors could maybe
join too if they want) come visit the plant, ajinomoto? while we're
still here, it should be fun! but most importantly we could help you
arrange the visit from here with the company. and remember you did say
that you wish to send everyone to have their LI here? well here's your
chance to achieve a minor part of your wish. hehehe. ajinomoto really
favors people coming for visits. and i'm sure the visit would create
super strong bonding (super strong tu! :P) between the university
(specifically, the faculty) and ajinomoto. and and and the most
important part, the students get to learn :) so please prof, think
about it? :D
so just to share more what have we done here at aji, this week we get
to involve in allergen test sampling. it's at the spray drying
section. so again we get to climb the high up spray dryer and this
time we get to see the inside of its feeding tank. with the agitator
and all. so that was definitely exciting.
another newly introduced fancy food tech ish thingy we had this week
is the adour test. the funny thing is that we didn't even expect to be
involve in the test. but the supervisors we were with that day plainly
asked "nurul, azati, jom nak experience buat odour test x?" apa lagi,
ktrg pun ikut je lah! :D it's sort of like sensory test we've done in
the lab. but instead it's for odour.
in ajinomoto, only about 15
staffs are eligible to be a candidate for the test. to be a candidate,
they have to pass a smelling test (it's just like you have to pass
your computer test before getting your 'L' for your driving lessons)
and according to them the test was hard. so it's a big thing if a
someone passes the smelling test and be a candidate for the adour
test.
the test actually takes samples from the odour released by the
products of aji and scaled according to the odour the samples emit. so
if it's too strong and is a disturbance to the environment when
released from the plant, a deodorizer would kick in and used to absorb
all the adour so that only fresh air is released to the surrounding.
so that's the story of odour test. the end. heh.
that's all from us for now. by the way prof, don't forget to think
about the suggestion earlier :D will share more soon insyaallah.
assalamualaikum.
halimatu saadiah ab wahab and nor aina hashim daripada ramly food processing sdn bhd
assalamualaikum..
first of all,maaf kerana lambat..hihi! got problem
with the internet...kadang-kadang boleh buka google account,kadang-
kadang tak..
alhamdulillah sekarang dah masuk minggu ketiga praktikal,kami dah agak
boleh terima cara bekerja di ramly.
hari pertama selepas daftar kami diberi pakaian seragam ramly iaitu
seluar,kot,facemask,tudung warna biru (untuk pekerja jabatan kawalan
mutu, pekerja dibezakan dengan warna tudung),apron dan juga but...wow
kalau datang sini,for sure korang takkan kenal kami..dah takde beza
dah dengan pekerja ramly..hehe..ok
ramly food processing ni sebenarnya
ada banyak produk selain daripada burger lembu/ayam dan juga nugget
yang biasa kita makan tu. ramly juga ada mengeluarkan produk nugget
tempura,nugget ikan dan juga nugget lembu. ada juga popcorn
ikan,alaskan pollocl fillet ikan.burger oblong lembu/ayam, frakfurter
lembu/ayam, daging kisar, drummet dan yang terbaru burger rasa
panggang ayam/lembu. baru je dilancarkan masa MAHA hari tu tapi takde
lagi kat pasaran. banyak lagi la produk ramly sebenarnya tapi saya
senaraikan sedikit saje.
pada mulanya saya dan aina diletakkan dibawah jabatan kawalan mutu
makanan. masuk hari keempat praktikal,saya ditukarkan ke bahagian
r &d (research and development.
hari pertama bekerja sampai hari
ketiga,kami hanya melawat kilang dan juga belajar cara untuk menjadi
seorang qc di kilang ramly..haha..kerja qc agak senang cuma perlu
berdiri lebih kurang 8 jam.
kalau di bahagian pembungkusan, kami perlu
check suhu untuk setiap produk setiap satu jam,check batch code,ukur
saiz dan diameter frankfurter, dan juga frying test (sekali dengan
sensory test,pastu makan.hehe).
kalau qc di bahagian
pemprosesan,setiap setengah jam perlu check suhu untuk batter wash
(untuk nugget crumb & tempura), suhu tempura (untuk nugget tempura)
dan juga frankfurter. kadang-kadang kena check pick up untuk produk.
kalau kerja bahagian proses ni memang kena basuh baju la tiap2
hari..hehe..biasanya aina la yang jaga bahagian proses,saya kat
bahagian pembungkusan.
sekarang aina hanya diberi assignment drpd penyelia kami. manakala
saya pulak hari2 menyediakan sampel burger lembu,burger
ayam,nugget,drummet dan juga frankfurter.sekarang ni ramly dalam
proses nak mengadakan flavour bagi drummet dan frankfurter (contohnya
drummet spicy. frank cheese dan banyak lagi la)..
baru2 ni saya dan lab
assisstant yg lain sediakan sampel burger lembu(untuk formulasi
standard,formulasi menggunakan meat extender, sweet & juicy beef
flavor,dan juga improver texture) ,burger ayam (formulasi standard,
chicken premium powder, dan juga meat extender) dan juga nugget TAPI
di reject oleh eksekutif r & d. sebabnya nugget kami terlampau lebar
dan nipis(tp sedap ok),burger lembu dan burger ayam pulak kena reject
sebab lemak sayur terlampau besar dan tak hancur. so kami kena la buat
semula. .
eh meat extender tu
digunakan untuk mengurangkan kuantiti daging dalam pada masa yang sama
mengekalkan kualiti produk. sweet & juicy beef flavour dan chicken
premium lebih kepada rasa la. sekarang ni saya dalam proses nk
menyediakan sampel frankfurter lembu, yg saya dengar agak mencabar
sikit la. yang mana kemungkinan utk saya bermandi frank agak
tinggi..huhu..kalau dalam r & d ni kebanyakan nya kena buat manual
la,pakai tangan. macam untuk forming,marinade, tumbling, salut dengan
tempura dan batter wash,semua tu pakai tangan. pagi-pagi kena ambik
sendiri bahan-bahan kat bahagian production. terpaksa la jugak mintak
dengan abang2 la semua tu ( sini ramai abang la).
oh tadi saya dah buat frankfurter tu tapi separuh jalan jer, sebabnya
fat emulsion berketul-ketul. dalam ramuan frankfurter ada digunakan
phospate TARI dan juga nitrite (packing powder),kalau phosphate tu
untuk binding tapi saya xtau ape funtion packing powder,ade sape2
boleh tolong? hehe. insyaallah esok resepi saya adalah frankfurter
lembu. ada sape2 nak tempah?
ok lah..tu jelah setakat ni..nanti saya update lagi ok..
p/s: dah muak makan nugget dan burger.. boleh dikatakan hampir setiap
hari kitorang makan. sebenarnya kena rasa jer (sensory test) tapi
kitorang makan terus.haha
first of all,maaf kerana lambat..hihi! got problem
with the internet...kadang-kadang boleh buka google account,kadang-
kadang tak..
alhamdulillah sekarang dah masuk minggu ketiga praktikal,kami dah agak
boleh terima cara bekerja di ramly.
hari pertama selepas daftar kami diberi pakaian seragam ramly iaitu
seluar,kot,facemask,tudung warna biru (untuk pekerja jabatan kawalan
mutu, pekerja dibezakan dengan warna tudung),apron dan juga but...wow
kalau datang sini,for sure korang takkan kenal kami..dah takde beza
dah dengan pekerja ramly..hehe..ok
ramly food processing ni sebenarnya
ada banyak produk selain daripada burger lembu/ayam dan juga nugget
yang biasa kita makan tu. ramly juga ada mengeluarkan produk nugget
tempura,nugget ikan dan juga nugget lembu. ada juga popcorn
ikan,alaskan pollocl fillet ikan.burger oblong lembu/ayam, frakfurter
lembu/ayam, daging kisar, drummet dan yang terbaru burger rasa
panggang ayam/lembu. baru je dilancarkan masa MAHA hari tu tapi takde
lagi kat pasaran. banyak lagi la produk ramly sebenarnya tapi saya
senaraikan sedikit saje.
pada mulanya saya dan aina diletakkan dibawah jabatan kawalan mutu
makanan. masuk hari keempat praktikal,saya ditukarkan ke bahagian
r &d (research and development.
hari pertama bekerja sampai hari
ketiga,kami hanya melawat kilang dan juga belajar cara untuk menjadi
seorang qc di kilang ramly..haha..kerja qc agak senang cuma perlu
berdiri lebih kurang 8 jam.
kalau di bahagian pembungkusan, kami perlu
check suhu untuk setiap produk setiap satu jam,check batch code,ukur
saiz dan diameter frankfurter, dan juga frying test (sekali dengan
sensory test,pastu makan.hehe).
kalau qc di bahagian
pemprosesan,setiap setengah jam perlu check suhu untuk batter wash
(untuk nugget crumb & tempura), suhu tempura (untuk nugget tempura)
dan juga frankfurter. kadang-kadang kena check pick up untuk produk.
kalau kerja bahagian proses ni memang kena basuh baju la tiap2
hari..hehe..biasanya aina la yang jaga bahagian proses,saya kat
bahagian pembungkusan.
sekarang aina hanya diberi assignment drpd penyelia kami. manakala
saya pulak hari2 menyediakan sampel burger lembu,burger
ayam,nugget,drummet dan juga frankfurter.sekarang ni ramly dalam
proses nak mengadakan flavour bagi drummet dan frankfurter (contohnya
drummet spicy. frank cheese dan banyak lagi la)..
baru2 ni saya dan lab
assisstant yg lain sediakan sampel burger lembu(untuk formulasi
standard,formulasi menggunakan meat extender, sweet & juicy beef
flavor,dan juga improver texture) ,burger ayam (formulasi standard,
chicken premium powder, dan juga meat extender) dan juga nugget TAPI
di reject oleh eksekutif r & d. sebabnya nugget kami terlampau lebar
dan nipis(tp sedap ok),burger lembu dan burger ayam pulak kena reject
sebab lemak sayur terlampau besar dan tak hancur. so kami kena la buat
semula. .
eh meat extender tu
digunakan untuk mengurangkan kuantiti daging dalam pada masa yang sama
mengekalkan kualiti produk. sweet & juicy beef flavour dan chicken
premium lebih kepada rasa la. sekarang ni saya dalam proses nk
menyediakan sampel frankfurter lembu, yg saya dengar agak mencabar
sikit la. yang mana kemungkinan utk saya bermandi frank agak
tinggi..huhu..kalau dalam r & d ni kebanyakan nya kena buat manual
la,pakai tangan. macam untuk forming,marinade, tumbling, salut dengan
tempura dan batter wash,semua tu pakai tangan. pagi-pagi kena ambik
sendiri bahan-bahan kat bahagian production. terpaksa la jugak mintak
dengan abang2 la semua tu ( sini ramai abang la).
oh tadi saya dah buat frankfurter tu tapi separuh jalan jer, sebabnya
fat emulsion berketul-ketul. dalam ramuan frankfurter ada digunakan
phospate TARI dan juga nitrite (packing powder),kalau phosphate tu
untuk binding tapi saya xtau ape funtion packing powder,ade sape2
boleh tolong? hehe. insyaallah esok resepi saya adalah frankfurter
lembu. ada sape2 nak tempah?
ok lah..tu jelah setakat ni..nanti saya update lagi ok..
p/s: dah muak makan nugget dan burger.. boleh dikatakan hampir setiap
hari kitorang makan. sebenarnya kena rasa jer (sensory test) tapi
kitorang makan terus.haha
15 January 2011
Ask!
"Moral value of the story: jangan hanya tunggu untuk disuap. Anda takkan kemana."
even on tuesday, 2nd week of practical, i smiled and said hello to a guard
in ajinomoto.
me : "makan da pak cik?"
guard: "sudah. sudah. practical ye?"
me : "ha'ah. ni minggu ke-2."
guard: "bagus. bagus. banyak banyak kan bertanya. kalau tak faham tanya. jangan malu malu."
see!!! even a guard gives you advice like this. how can we not ask questions? haha.
so lets us ask away~
:D
nurul afiqah che suza
even on tuesday, 2nd week of practical, i smiled and said hello to a guard
in ajinomoto.
me : "makan da pak cik?"
guard: "sudah. sudah. practical ye?"
me : "ha'ah. ni minggu ke-2."
guard: "bagus. bagus. banyak banyak kan bertanya. kalau tak faham tanya. jangan malu malu."
see!!! even a guard gives you advice like this. how can we not ask questions? haha.
so lets us ask away~
:D
nurul afiqah che suza
HPA Industries Sdn. Bhd : First Edition
Pretty funny when everyone was busy telling their experience in Facebook but unfortunately no one is free to drop something here. EXCEPT AJI and Omcorp gang. :P so… I’m doing my industrial training in HPA Industries in Arau Perlis. Made a hard decision to chose between H5 and HPA. But at the end, here I am. There are still two of my friends doing their LI in H5, I guess it is fine for me to learn something here. Plus, there will be much more choices for junior next year.
Back to the story. As most of my friends were placed in factory that basically related to food (something yang kenyang bila makan), mine is a bit different. I have been sent to R&D department and of course we
won’t do research everyday. So I have been helping the Personal QC running several tests on pharmaceutical products. There are 3 labs here; R&D, QC lab (pharmaceutical) and QC lab for radix coffee (Mai secawan!) and sauces. Frankly, I have not been in the Radix QC lab because the lab is handled by all male QC’s.
As HPA quite strict in pergaulan between different gender (ikhtilat), thus I cannot just simple see what test they run there. But I’m planning to go there someday when all those guys takde. (Academic purpose takpe kann?)
Supposed some of my seniors should have done their LI here last year but something occurs and made them been transferred somewhere else… I have asked my supervisor about that and she says “ Head Officer for
R&D Department tak suka student ramai-ramai praktikal. Paling banyak pernah datang setakat ni, 2 je.” So, if any of the juniors who interested to do their LI here… max->2!
It had just a week here, but I have involved in researching and developing several products and the samples have been sent to somewhere in Penang. I guess in Jabatan Kimia Penang which means Nana/ Mizi will be analysing those samples later. :p Currently HPA still don't have their own food analysis or microbe lab
I have spent most of the time in QC lab and do some test for pharmaceutical product. Eg: moisture content analysis. There are also certain tests which I have never heard before. I’m not sure what they called it in English, so can I speak Malay? :p Ujian Pengecaian Kapsul. Untuk determine berapa lama masa yang diperlukan untuk capsule berkecai once it been consumed. This is one of the requirements by
Ministry Of Health, once a company produces pharmaceutical products.
Last Friday was the most busiest where the production line has produced a lots of batch product what makes the QCs have a tonnes of work to do in factory and they left me out alone doing all those
tests. At the end, one of the QCs almost fainted. Haha. But luckily I'm still on track. I deeply believe this due to stamina training during bakery lab that I've been through all this time without realizing it would be benefit later. Everything comes with a price, so hope all this hardship I endure will pay off later.
Info tambahan: pekerja berijazah diletakkan sebagai Pegawai QC. Jadi Personal QC dijawat oleh pekerja kelulusan STPM. Secara ilmiahnya, input mungkin tak banyak diperolehi. Tetapi masih banyak boleh
dipelajari dari pengalaman mereka. Untuk dapatkan info ilmiah-> kena balik dan cari sendiri.
Moral value of the story: jangan hanya tunggu untuk disuap. Anda takkan kemana.
News from FAIZA MARKETING SDN.BHD.
dear all the foodtechheroes,,
First of all, tonnes of apologies from being delay updating news from here.hehe Luckily I have my industrial training at Faiza Spices not the Faiza Beras. There are 2 different factories which located at separate way.
The Faiza Spices is much more smaller than Faiza Beras
In my first day, i was introduced to my supervisor,the operators and other workers. They all are welcoming me in this factory. My supervisor En. Mohd Nazrila is a kind person which share every experienced he had. This making my jobs easier. En. Nazrila is a QA as well as QC and R&D Executive.
Its a blast because En. Nazri have degree in Food Tech from UMS and he give me a tour around the factory, showing me the raw material store, the cold room,the grinder machines, the packaging machine and
so on. The rest of the day ended with me helping him to analyze the moisture content and the color of the product. The color test is using the Reflectant Tintometer. Every products should through this test.
En. Nazri also ask me a few questions about soxhlet, silo machines and many more to know my basic level.
Moral: read a lot before you're entering the industrial training. The interesting part, during the 1st week here was I'm helping En. Nazri to prepare 6 different types of curry using various type of curry powder in market. Before cooking, En Nazri asked me whether i can cook or not,,its a shame to admit (anwser: pandai, sy pandai mask nasi n air..hahaha) Actually En. Nazri was former chef before entering Faiza, and the cooking session was at Faiza Beras.
We're actually cooking in front of Pn. Najwa which is the CEO of Faiza Spices. Pn Najwa is daughter of Ummi (nama gelaran oleh semua staff, founder of Faiza -Hajjah Faiza Bawumi Sayed Ahmad ) Faiza
Spices actually is trying to have new formulation in curry powder, and the cooking session is one way to it. During the cooking session Pn. Najwa is asking a lot to me compare to En. Nazri himself. Alhamdullilah i can answer all the questions well+ confidence. Because of that cooking session i smelled like curry along the day.
Moral: answer question with 100% confidence+eye contact+body language.
thats all from me :)
Nurliyana Ismadi
09 January 2011
REPORTING FROM AJINOMOTO (MALAYSIA) BERHAD
By nurul afiqah and izzati hashim; .
assalamualaikum. hi! :D sorry if it took us a while to share things
happening here at ajinomoto. but have no fear, were're here! hehe.
we are extremely blessed to be having our industrial training here.
there are countless new things that we get to see and experience each
and every day for these 5 days. the staffs here are very generous to
answer all our curious thoughts and explain everything from A to Z.
prof, send more students here in the future! :D it's really really
really great here! by the way prof, we met your ex student, encik
ariffin. he's one of the managers here in our department in ajinomoto.
encik arrifin is certainly a big help. he keeps us motivated to learn
more. :)
ok back to track. hehe. was going to share with you all what have we
been up to.
monday:
got yelled at by the guard from far 1st thing in the morning because
of not using the right pathway. haha. in ajinomoto all pedestrians
must walk on the pathway to avoid any accidents of forklifts or other
vehicles knocking off the pedestrians. so tak kira lah banggla ke,
practical student ke, manager ke, semua kena jalan kat laluan ni! so
juniors, if you see a bright yellow pathway in a factory area when
going for your practical in the future, use it! hehe.
so the rest of the morning we spent by being introduced to ajinomoto
and also introducing ourselves "saya nurul. saya ati. dari unisza.
dulu kusza. kat mana? kuala terengganu. apa? tak pernah dengar? oh
biasa lah baru." we got to know how our department really works and
all its sections of processing.
in the evening we visited the first section of processing managed by
encik ariffin. he briefed us in detail about the processing here. he
showed us around and it was certainly an experience having all these
huge tanks all around us.
tuesday:
we went to another section under our department. here we got to climb
a 5 storey high spray drier. "awak gayat tak?" that's the 1st question
the supervisor in charged asked. heh. he introduced to us all the
components of the spray drier. we got to see the inside of a 6 ton
spray drier and also how to wash it. :D
wednesday:
we went to the section where a lot of mixing goes on. heh. name it,
all the ajinomoto products are mixed here. non-msg products that is.
*ouh! nearly forgotten. for the record, our department only process
non-msg products. :) one of the cutest thing of all here is the
"rakuraku hand". hehe. it's a equipment with a vacuum to suck bags of
50kg or more (flour bags/ sugar/ etc.) helping workers lifting it from
point A to B. and we also had the chance to wear some sort of suit,
almost like a space suit, hehe. workers have to wear these suits at
high risk processing area.
thursday:
we went to the final section of processing, packaging! we also were
assigned to our very own project on this day for our industrial
training here. my project was related to prepare and revise standard
operating procedures while izzati's is related to allergen.
friday:
we stayed in the office to start preparing for our project and went to
the related sections of the department to take pictures and ask around
about questions that we have related to our project.
we had certainly learnt a lot. even if its just 5 days. can't imagine
what we'll be learning more in these few months. can't wait! :D but no
matter how much fun we're having learning here, we still do miss
unisza. home sweet home kan? hehe. hopefully sharing this could
benefit everybody in any sort of way. hehe. till next time! lots of
love; foodtech heroines from ajinomoto :P
New updates of intership diaries!
Huh! after being 'terperap' for one semester, no story! no updates! nothing! then.. here they come.... new semester of Disember 2010/2011....
35 students undergo internship session at 19 companies...spread all over the countries...to gain new experience..applying their knowedge & skills..
so.. keep update!
35 students undergo internship session at 19 companies...spread all over the countries...to gain new experience..applying their knowedge & skills..
so.. keep update!
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