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 

Adi Food Industries by Abdul Hadi

Assalamualaikum and greetings everyone! 

I would like to share my experience during the first week in Adi Food Industries Sdn Bhd, which is located at Jalan Sultan Mahmud, Kuala Terengganu. 

For your information, Adi Food Industries Sdn Bhd produces salty and coated peanut, under  the brand ‘Kruncher!’. The first task that I have to do is to ensure the company gets the Halal certificate as soon as possible, as the Halal certificate is very  crucial in order to ensure we get the place in the market. According to the owner/manager/ the boss;  Mr Hadi Che Abdullah,  the Halal certificate is required when we are dealing with the wholesalers and traders. It’s really true, and the Halal certificate also bring our product to much higher level. 

As it become my responsibility to ensure that we get the Halal certificate, I started with the Manual PJKM (Program Jaminan
Keselamatan Makanan) . This manual is the least requirement for Halal certificate, followed with GMP and HACCP. It requires a lot of documentation and recording system as well as corrective action for the processing line, workers, and premises. I wish I had the chance to give thanks to kak Tengku Farhana and Kak Dila for their helps and guidance. 

After reading the manual PJKM, I visited the processing plant to see the real situation. The premise is neat, but there are certain things that did not meet the standard requirement and have to be corrected. Now, I have to ensure the premise and system meet the standard requirement. Latest news from me will be updated soon. xoxo 

Regards. 

Abdul Hadi Rahman 

Dunkin Donut by Safwan

Assalamualaikum....

Today, 26/12/2012 would be the first post made by me as a representative from the Golden Donut Sdn Bhd group. It is best to say that indeed I'm the only one having broadband facility and the wi-fi connection in the administration office....ok here it is... 

Everything went on good, boys and girls manage to get accomodation in Taman Keramat Permai (AU1) and Taman Setiawangsa respectively. Perhaps the first day, I think I would collapse walking from home to the production facility  as our house is located around 4 km walking distance and the terrain to walk is challenging. Alhamdulillah, the boys managed to get to the facility by time. The first day, me (safwan), acap, faizol, myra, kak da, and dila met another three students from UMT namely shima, aloha and sue. Instructed to fill the form given, I had been called by Miss Sharon (HR Manager) to the administration office to meet Encik Yusoh bin Jaapar (Store and Inventory Manager). At the time, I'm the first to know that I had been placed to be the assistant to him 

Other boys located to the kitchen together with the UMT girls (all of them) and our girls were located to the outlets at KL Sentral (myra and kak da) and Kompleks PERNAS SOGO (dila). We met Mr Raafi bin Osman, who would supervise us through our time here including other
personnel as well namely Mr Shaftiarlis, Miss Munirah, Miss Jay, Miss Chang and lots of others. Perhaps, they even asked about the seniors (their seniors, not mine, but its okay for me) and yeah, the respond I got from them were well, the seniors were excellent at the time they were here and perhaps we'll do the same too!~ 

I can see Acap (Asyraf) now become a pro in donut production while Faizol became the one who checked this and that. Me? I do all the adminstrative work regarding supplies as supplies that came from the plant is distributed throughout the country to the kitchens (other
kitchens are located at JB and Tapah) and outlets. I involved in the sales and production projection and perhaps more story to come from us..> 

P/S: Acap and I made a surprise visit to KL Sentral DD (Dunkin Donuts) today. Myra and Kak Da seems to be surprised and Acap was not so surprised looking at the Donuts on the shelves as they were mostly made by him!~ hahaha

World Prominence by Nurul Hasanah & Amira Fatma

Assalamualaikum w.b.t to all. 

This post will contains from both of our experinces in World Prominence; Nurul Hasanah and Amirah Fatma..

We are glad to share our experience for the first week as practical student in World Prominence. For the first day, we have been introduce to the family of World Prominence and also brief about the company product and their achievements through out the years of their operations. Then, we are given all the SOP of manufacturing for all products which are the drinking water and spices to be study before we going to the production area. Furthermore, we also have been bring by our supervisor to visit the area of production of spices and drinking water and been introduce to all the operators and visited their warehouse which was the place of receiving raw material, storage place and place of bottle making. 

For this first week, we have been given a task to prepare a GMP presentation to be present to the operator of the factory. We'd been given a month in order to finish this task.Besides, we had joined the water sampling training that have been given by Miss Liza which is the
company Quality Assurance. From that training, we have been exposed to the water sampling technique that need to be done before the filling process be done. 

Besides that, we were also given a task by our company to help them in preparing HACCP manufacturing SOP for their new products; Sudee Rasa and Sudee Perencah Tomyam. This task will be completed by us through this 3 months of industrial training. Hopefully all informations that have been gained during the HACCP's seminar may help us to complete
the task together with the guidelines given by our supervisor. 

Other than that, we had experienced ourselves at the warehouse in labelling the bottles before being filled at the production site of the bottled drinking water. It was a simple task but yet without the helping by other experienced operators, we could not done that in a right ways. There, we're also watched how a bottle was made. At the warehouse, they only produced a 350 mL bottle size and other sizes of bottle would be supplied by the supplier. For second week of training, we will be bring at the production site and fully involve in the
production of their products; bottled drinking water and spices. This will help us in applied and understand each SOP read before. In addition, this will help us to know whether they actually followed the manual that have been prepared. 

From Faiza Marketing by Leya

Assalamualaikum to all foodtecheroes..

firstly,,during my second month here there are not much that i can share...
my works as i mention before is calculating the moisture content and color of each product, which are:
-Meat Curry
-Fish Curry
-Raja Curry
-Soup
-Beriani
-Turmeric Powder
-Rendang
-Chilli Powder
-Bukhari
-Dalca
and many more


we are using Mettler Toledo Moisture Analyzer to analyze the moisture content and Reflectance Tintometer for color detection. Beside that i must take several important data such as :
- Cold room temperature every morning and before going home
- The sealing temperature for each packaging machine and roaster at 10am and 4pm
- Daily inspection of packaging processes every 3 hours
- Daily inspection of whole processes
This factory using one type of  packaging machines which is Vertical Form Fill Seal (VFFS) machines with different types of printing method. Printing is important to print the batch no and also the expired date for every products. There are ribbon printing and also inkjet printing. The ribbon printing is such conventional way instead of inkjet printing which is much faster and high technology.
For Grinding machine this factory use the cylindrical grinder. Its have multiple grinding wheels and sound so loud..hehe (hampir pekak). In this factory there 3 units of grinding machines which are handle by Pakistani (pakistan ni mata biru hehe). I am usually reminding all those Pakistani to stay hygiene and check the mixture trays before putting inside the grinders.
This factory do not apply GMP neither HACCP, so this is quite difficult to train the workers about CCP and others. Although this factory does not have both certificate, but now we are busy doing and implementing the 5S concept from the management department until production area.
Before i forgot, this month we have several visit from the Tabung Haji and also Media Prima. For your information, Faiza Spices supplying tonnes of spices like Dalca and Beriani every year during Hajj season.
And Faiza Rice also supplying and sponsoring rice for 'Bersamamu' tv program. They are entering the Quality Control Lab (my workplace) and ask a lot. From that, it train and manage the way we talk.
I think thats all from me,,
sincerely,
Nurliyana Ismadi

Content of Internship Report

Salam & Good day,

Below are some guidelines that u can refer in writing a report for your internship session..

Bahagian	Keterangan
Bab 1: Pengenalan	Pengenalan kepada tempat latihan industri termasuk:- ·         Latarbelakang organisasi ·         Pengurusan dan Pentadbiran ·         Carta organisasi
Bab 2: Aktiviti Latihan	Pengalaman semasa menjalani latihan industri:- ·         Ringkasan aktiviti ·         Aliran proses (contoh : dari bahan mentah hingga menjadi produk atau aktiviti semasa latihan industri) ·         Pemasangan, pengujian dan pentauliahan (jika ada) ·         Prosedur ujian (jika ada) ·         Penyenggaraan ·         Sistem kualiti ·         Aktiviti R&D ·         Prosedur Keselamatan ·         Pengurusan jualan atau strategi perniagaan ·         Masalah yang dihadapi dan penyelesaian ·         Maklumat lain yang berkaitan latihan industri.
Bab 3: Cadangan	Komen  serta cadangan untuk sebarang penambahbaikan kepada organisasi.
Bab 4 : Gantt Chart	Sekiranya pelajar ditempatkan di bahagian-bahagian yang berlaianan sepanjang tempoh latihan.

Dindings Poultry Processing by Siti Shafinas

Assalamualaikum to prof. and all the readers..

 

This is the first post from Dindings Poultry Processing Sdn.Bhd. I hope that the story that I will share with all of you can give some benefits and knowledge to all the readers. I will describe briefly about what I and azrini done here.

A bit on company profile:

        Dindings Poultry Processing Sdn.Bhd. is situated at Kg. Acheh Industrial Estate in Sitiawan, Perak and launched by Tun Dr. Mahathir Mohamad on 27 August 1990. I am very very sure that most of you out
there (especially who do not live in Perak) does not very familiar and kwon the existence of this company. Some of them also laughed when they heard this company names. Dinding is actually a district or daerah known as Daerah Dinding. However, the name had been changed to Daerah Manjung.
It is one of a subsidiary company of Malayan Flour Mills Berhad. The products are chilled and frozen whole chicken, cut-up parts, deboned meat and further processed products such as sausage, nugget and chicken meatballs. Some of the customers are Macfood, MacDonald, Wendy’s, Giant, Mydin and Domino’s. This company also supply products to Brunei. Other than that, this company also rear their own birds or chicken in their farm located in Segari, Kg. Kayan and Ayer Tawar.

Rules:

• All of the practical students are NOT ALLOWED to go to the further product department (FPD). The same goes to the R&D department.
• We are not allowed to take any pictures inside the production areas except the products pictures. Any forms are also not allowed to be taken outside the company.

About working life in this company:

Every Monday to Saturday, I and Azrini will come to work as early as 7.30 am. This is all thanks to my mom for driving and sending us here by cars. It tooks about 20 minutes from my house to the company. Then,
we must punch card. Working hours start at 8 am until 5 pm. We go to Zuhur prayers time at around 1.30 pm to 2 pm. There are male and female prayers room.     Majority of the workers here are male and
specially imported from Nepal, Bangladesh and some from Myanmar.
On the first day working, we are given company’s uniform, mask, cap and boots. We also been given some briefing. There are 5 practical students here. All are in course food technology.
1 person-UiTM
2 person-UMT
2 person- UniSZA.
We are put under Quality Control and Halal Department. In this section, all the 5 practical students including me, will stay in the meeting room in QC section. If any meeting need to be conducted in this room, we will stay outside the room, where the tables of executive and supersivors are situated.
In addition, at this QC section, the places or ‘office’ for executive, supervisors and clerk are all in one place and there are no dividers among the places. All working positions assembled in one place. The supervisors tables are situated near the entrance door while the executives table are situated at the end of the office.
Mr K.Anuar had divided all of the practical students into five sections. Each of us will be in each section for one week and we will rotate. It started on 10/1/2011. The sections or department that I need to go will start from:
(a)      Spin chiller.
(b)      Laboratory.
(c)      Supply chain.
(d)      Halal and evisceration department.
(e)     Primary product department.
Most of the executive and supervisors here are still new in their positions and at this department:
(a)     Mr. Khidzir Anuar - His age is around late 30. He is the Manager of Halal and Quality Control Department. His wife also worked here as assistant QA manager. Her name is Madam Norenah Salleh.

(b)     Mr. Nizam - His age is around mid 30. He starts from working in the poultry farm as an ordinary worker and right now, he had been the Senior Executive for production under QC section.

(c)     Miss Azlina Zamri - Born in 1981. She is the QA executive and starts working in this company under this department around Mei last year.

(d)     Mr Aslah bin Kamaruddin - Born in 1985. He is the Halal and production executive. Recently got engaged. He also started working here under this company around Mei last year.
CHALLENGES:

1. Since the rotation had already ended, usually I, azrini and also the other practical students will enter the production area by ourselves. We have to be independent and wander around the productions
area and also keep asking the workers or supervisors if there are any work that we can done or if they need any help.
2. Since we are under QC department, basically, all of us will do the work done by the QC personnel. The routine work we usually done these days are:
•     Checking the temperature of production area, tunnel freezer area and the products.
•     Removing the lung from the rib using knife and chopping board.
•     Checking skin, breast and thigh on the moving conveyor belt to make sure there are no foreign materials such as hair or stone or bone found. The breast and thigh usually are skinless and boneless.

BSL BRS = boneless skinless breast. BL BRS = boneless breast.
BL THI = boneless thigh. BSL THI = boneless skinless thigh
3. From office, we will first go through the tunnel freezer area to reach the production area. The temperature inside the production area is extremely cold which is under 13oC. It is very hard and difficult to stay in there for a long time. In addition, the products temperature must be always under 7.2oC to ensure the quality and
freshness of the products.

        Just imagine that we have to touch (using gloves) the skin, breast, thigh and rib of temperature under 7.2oC. Usually we can last not more than 2 hours in the production area. Then, we will go out from there
to warm our bodies or return back to the office.
EFFECT: After about one hour in there, sometimes the mucus or what we called as ‘hingus’ will suddenly flow out from your nose. Luckily we wear mask. So it does not obviously shown. The finger nails and finger
toes will turn into pale colour. Other than that, sometimes you might feel cramp and shivering. Even in the night, the effect of the coldness can still be felt. When I want to sleep, I can still feel the coldness and have to cover all my body with the blanket although the fan was not switched on.
SOLUTIONS: I usually wear a thick stocking, an extra clothes and sweater under the company’s uniform. Maybe I need to increase my weight so that I have extra fat that can insulate me from the coldness..
CONCLUSIONS:
There are lots of knowledge and experience can be learned here. I get to see how the birds are processed starting from the receiving of livebirds, the slaughtering process to the production area and until the loading process. Although we could not stand the coldness in the production area, we try our best to stay in there as longer as we can.

        I, azrini and ain (from UMT) had been given new task on last Friday (25/2/2011). Actually, this is a group task. We had to do a video clip about the GMP of this company. The video clip will be used as a
briefing material for new workers. Before this, they only show files that contain the GMP materials to do briefing for new workers. Therefore, to do this task, team work is very important. The manager gives us time to do this project for 1 month.
•     By the way, on 7/3/2011, the manager said that this company will be visit by 30 students from UiTM of food technology course. So, prof. I think next time in the future maybe the food tech students from UniSZA
can arrange a visit at this company too.
Yours sincerely,
Siti Shafinas Bt Yusri Azhar and on behalf of Azrini Othman.

We Won the Innovative Food Product Development Competition

You all are really Foodtechheroes! On Saturday and Sunday Feb 19-20, our final year students made us proud. They won 2nd place for the innovative food product development competition organised by the MIFT, beating other teams from USM, UMS, UITM and UMT.

The team from UPM scored the fist place and the third place was won by the team from
UMT. The competition was held at the Monash U campus at Bandar Sunway
I would like to congratulate everyone in the team, the final year team. You have shown solid team work and tremendous competitive spirit.
This is the first time we took part in the competition. We also took part in the oratory and food bowl quiz competition. Although we did not win in those categories, it gave a valuable experience to plan for the next competition in two years time.

From Noraini's Cookies by Nadiah Ramlan

It seems like most of the student's excitement during the first 2 weeks of practical had flew away...hehe
maybe they are doing the same thing everyday and the same story will rotating.
In the month of February, Faezah was sent to RND department (sampling the Biskut Raya with Pn Noraini), Mun do marketing in office (cash flow, audit etc), and I was asked to work on spices...
I will share my experience handling the spice premix. The spice production will be run if there is order from other company and personnel. Recently, Tabung Haji Travel ordered our spice premix for their own
brand. So, we are just manufacturing for them, which means, sell the products, not togather with company brand (Spice Paradise).

There are 6 types of premix ordered by Tabung Haji Travel for their TAHA brand. Kari Ikan, Rendang Ayam, Mee Kari, Sambal Tumis and Tomyam

The most painful moment is handling with ingredients like hot chili powder, ginger powder, etc.. mixing 50kg of the spices can make me sneezing more than 20 times a day. Moreover, taking breath in the air surrounded by spices will cause hand and area between nose and mouth become hot (pijar)- not only air taken in, but spices too.
After scaling and mixing, the third operation unit is packaging. The machine used is Horizontal-Form-Fill-Seal (HFFS) machine, but it is quite traditional design. We have to control the insertion of premix into the rotary cup of the machine to avoid too less or too much premix inserted. Besides, we have to weigh again each packed spices. If rejected, the premix is processed again and the foil is wasted.
As the conclusion: The old invention machine require higher labour cost and increase the production time and cost. TQ