AJ Food Industries by Nasihah and Akmal

Assalamualaikum and greetings to all. Sorry for the late respond. I’m glad
to hear sharing from others; all the experiences are soOo interesting,
compared to us maybe (hoho T_T). 

 Before I’ll start sharing our experiences here, let me introduces the company first. AJ Food Industries (M) Sdn. Bhd was registered on 1998. This company was the pioneer among Bumiputra Companies to be involved in the local production of salad mayonnaise, under the brand name ‘JASMA'. Jasma first and main product is salad mayonnaise under named ‘MAYO BITES’. Now they also produce other products like the local favorite chilli sauce and the more contemporary Malaysian flavours- the pasta sauce and barbeque sauce. Jasma’s salad mayonnaise, chilli sauce, pasta sauce and barbeque sauce have been endorsed with the HALAL certification from Jabatan Kemajuan Islam (JAKIM). The company is in the process of research and development (R &D) and registering of its new product, cheesy mayo. 

 Ok, now back to the main topics, our activities here… 

AJ Food industries need to renew their GMP license for factory in meru and apply GMP for their new factory at KIMAR, Batu Cave. So for the first 2 week, we have been given a task to edit the manual GMP for factory in Meru, and fulfill all record / make sure all records are fulfilled. But before starting editing the manual, we have to make a presentation about GMP and what we’ve learned in seminar with Jabatan Kesihatan Malaysia last semester. We’re also need to present our planning, what we want to do and involve during three months of training here (in AJ food). After the
presentation we’ve struggling to complete editing the GMP’s manual for factory in Meru. 

Next, for third, 4th and fifth week, we have been placed at factory in Batu Cave. Our main task here is to make a new GMP manual and create a GMP environment. Other than doing GMP’s manual, tasks we’re doing are: 

• Involve in production. Especially in filling and sealing the product 
• Housekeeping, in order to maintain the cleanliness and hygiene of this factory and product. 
• Manage and handle the process of delivery good to customers. 
• Sensory test for new product- cheesy mayo 

Our next event is, we will join MIHAS (do a promotion) - on 4th-7th of April 2012.
Don’t forget to visit Jasma’s booth and try a new coming product from Jasma J 

Ok, that’s all, to be continue with more interesting experience and story, 

insyaAllah J 

from AJ, 

Nasihah and Akmal 

Rikevita by farhana amanina

ASSALAMUALAIKUM...NEWS FROM RIKEVITA SDN. BHD. 

Lot of experience has been shared by others….and I think all the experience are really exciting..and I wish I was there.. 

I (Farhanah Amanina) and Norazaira has been placed at Rikevita Sdn. Bhd. Rikevita Sdn. Bhd. is a Japan company, and for Malaysia plant, they are producing emulsifier and stabilizer and their products have been used by many food companies all around the world. 

This company policy is effectively utilizing abundant material, so, this company is utilizing our abundant resources such as palm oil, coconut oil and soya bean. These resources are main raw materials for their products. I and Azai have been placed in a separated department, me at technical service and azai at emulsifier preparation department. 

At technical service department I learnt to do sample sending to the customer, while azai is helping in production. 

Our practical session not only at this department, but we will also do practical at other department. 1st and 2nd week at technical service section 

• do sample sending, include weighted and packed the sample into its packaging material and     arranged the sample to be transported to the customer 3rd week at quality control lab 
• Quality control section do analysis such as iodine value, saponification value, Tocopherol test, acid value, particle size test, microbial test and many more 
• the test that they have to carry on depends on the products specification. 
• every batch or point during processing, production staff have to send their sample to QC lab to be  analyzed 
• very exciting test is where I made cake to check the specific gravity and the effectiveness of the emulsifier (tak sia-sia belajar bakery last sem..hehe) 

4th and 5th week at Esterified, Monoglyceride and Acylated (EMA) process department. 

• production for intermediate products 
• some products that produced by EMA can be used by EP process to make emulsifier 
• some products by EMA also are used for other industry such as plastic industry 
• the processes at EMA is fully automatic and can be monitored by using human interference      system (HIS), through the diagram, the technician know whether the process is on the right   track or not. If something goes wrong the alarm will sound. 
• there are batch and continuous process, converting liquid to powder by using spray cooling. 
• take a look at their HACCP flow diagram and the CCP. Their major concern is on foreign material and metal 

JKNK by Fauzan

Salam. 

We would like to share our experience during industrial training at JKNK (Jabatan Kesihatan Negeri Kelantan).  We were placed at Food Safety and Quality Laboratory at Peringat, Kota Bharu, Kelantan.  There are 10 students altogether doing practical here, 4 from POLISAS, 1 from UniKL, 3 from UMT, and of course two of us, Maryami Ibrahim and Fauzan Junoh from UniSZA. 

Although our base is at FSQ lab, doesn’t mean that we’ll only be working in the lab.  For your information, there are three parts or division in here, which are laboratory, industry, and also promotion.  The laboratory section is divided into two, the microbiology and chemistry lab.  For the industry division, it involves auditing the factory and also SLPM (Sekolah Latihan
Pengendali Makanan), while promotion involves organizing exhibition to educate the public about food safety, such as at the school. 

Upon arriving here, we were explained roughly about what we’ll be doing for our 15 weeks of practical by the head of laboratory, Pn.Natrah bt Abu Bakar. We’ll be put under microbiology analysis for 1month and chemical analysis
for 2 and ½ month.  In between that, we’ll also be going for factory auditing and promotion, roughly for about ½ month. 

That’s all for our first sharing. 

MARDI by Nabilah & Nabilah Husna

MARDI ALOR
SETAR BY NABILAH and NABILAH HUSNA… 

Assalamualaikum to all of u.. 

I, Nabilah Husna and Nabilah have been industrial training at incubator of MARDI, Alor Setar. This incubator is about EXTRUSION PROCESS. Our supervisor is En. Rashidan Arifin also the Director of MARDI Alor Setar Station. The main based ingredient used of product is brown rice. At first, we are explained about first line and second line of extrusion process. First line called ‘direct expansion extrusion’ while second line called indirect expansion extrusion. Now, the company that having collaboration with MARDI in order to learn technology producing products from brown rice is Grain Season Sd. Bhd. They make chocolate toast puff as a breakfast cereal.  Grain Season want to make this product because of their awareness of heathy living that nowadays people prefer more . 

When, the Grain Season made production of their product, we will also involve starting from the receiving of raw material, grinding, sifting, formulation, mixing process, extrusion process, drying, cooling, coating until the packaging 

process.  We were also checked the quality of the product while the processing like check the moisture content and
water activity. For the first week , we were introduced to all machine there and right now we were able to handled several types of machines here.hoho 

. Besides that, we were given two task that must be completed within 6 weeks. I was given to produces HACCP 1 Malaysia manual for the Grain season product, while Nabilah needed to make GMP 1 Malaysia manual that also will be used by Grain Season. Ohhh, nervous…. Luckily, because we have being through KKM seminar last sem..alhamdulillah, we got several pictures for GMP and HACCP..=) we felt grateful for that. So, when there are no production, we will worked hard in order to completed the task..huhu. 

 Not just only make these manual, but we need to present it to all incubator and Grain Season staff. Maybe next week.. 

In addition, when there is entrepreneur comes in order to gain information, innovations and ideas from MARDI, we will involve too. For example, last week there are lecturers from Politeknik Tunku Syed Sirajuddin Perlis came, brings their product in order to know on how to innovating their products. Next time, En. Rashidan will pass to us to solve enterpreneur’s problem when they came.huhu 

Now, we were given the second task and need to be completed within 2 weeks. To be continued…
 
 from, 
nabilah and husna  

MPOB by Faridah Hanim

salam everyone.. 

We are now  in MPOB(Malaysia Palm Oil Board) Bangi. Sorry for being late update our experiences in MPOB to this group .We are now located under department of food technology and also known OFTECH here. We need to do analysis related to the oil and their products. Actually both of us are not supervised by same person. Each of our supervisors is specialized for certain products. Hanim’s supervisor is the person who is researching on margarine whereas jannah's supervisor is the person who are specialize in ice cream and mayonnaise. So, our tasks are based on their specification. 

Now, Hanim is doing one of my supersivor's PhD projects which is analysis of commercial raw material such as palm stearin with various IV (iodine value) and PMF (Palm Mid Fraction) .In the 3rd week, she got  32 samples to be analyzed. The analysis has been asked are SFC(SOLID FAT CONTENT), IV(IODINE VALUE),SMP (SLIP MELTING POINT), TAG (TRIACYLGLICERIDE composition ) and FAC (FATTY ACID COMPOSITION). Sometimes, hanim also involved in margarine and shortening production. 

Whereas, Jannah in the developing mayonnaise project. EH is to produce healthy mayonnaise by reducing the egg yolk content with soy protein isolate. Due to we work with MPOB, of course lahhh she had to use the palm oil instead of 100% soy bean oil. The palm oil olein need to be blend with soy bean oil, if 100% palm olein is used, the emulsion of mayonnaise will separate after one day Then the mayonnaise will be analyzed by basic physical analysis like pH, brix, viscosity, moisture content, rheologi, texture analysis and color. 

now we want to share about our place. for the first week here, we felt like stay in university. When we have free time, we spend our time in PMS(Pusat Maklumat Sawit) or library as well. We looked for information about palm oil and our projects. Foods are so affordable and delicious here. Honestly said it cheaper than foods in Terengganu. MPOB can be said as practical center for UPM’s students. Hahahhhh… we just 2 here from Unisza but more than 50 trainees are from UPM. So, for junior who want to do their practical in MPOB you may come more… J . Besides, almost every week we received visitors from overseas and Malaysia itself. So, you guys also welcome to visit here. that’s enough for now..will be continued… hehhehha