LAPORAN LATIHAN INDUSTRI
HADI FOOD PRODUCTS SDN. BHD. 799-B, Jalan Sultan Mahmud, 20400 Kuala Terengganu, Terengganu, Terengganu.
ABDUL HADI BIN RAHMAN 025861 SARJANA MUDA TEKNOLOGI MAKANAN
FAKULTI TEKNOLOGI MAKANAN UNIVERSITI SULTAN ZAINAL ABIDIN 19 FEBRUARI 2012 HINGGA 31 MEI 2012
“Saya dengan ini mengakui bahawa Laporan Latihan Industri ini telah disemak dan disahkan tidak mengandungi maklumat SULIT untuk tatapan umum.”
Tandatangan
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Cop Rasmi
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Tarikh
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PENGHARGAAN
Alhamdulillah, segala puji bagi-Nya kerana memberi peluang kepada saya untuk menamatkan Latihan Industri dengan jayanya. Sekalung penghargaan dititipkan buat warga Hadi Food Products Sdn Bhd, terutamanya Tuan Pengurus, Encik Hadi Che Abdullah atas kerjasama dan tunjuk ajar sepanjang tempoh Latihan Industri. Kerjasama daripada pihak Hadi Food Products Sdn Bhd amatlah dihargai. Penghargaan juga ditujukan khas buat semua yang terlibat sama ada secara langsung atau tidak langsung sepanjang Latihan Industri ini. Semoga Allah sentiasa merahmati kita bersama dengan kurniaan-Nya.
KANDUNGAN
BAB
PERKARA
MUKASURAT
PENGESAHAN INDUSTRI
ii
PENGHARGAAN
iii
KANDUNGAN
iv
SENARAI JADUAL
v
SENARAI RAJAH
vi
PENGENALAN
1
1.1
Latarbelakang Organisasi
1
1.2
Pengurusan dan Pentadbiran
1.3
Carta Organisasi
AKTIVITI LATIHAN 2.1
2.2
2.3
Unit Pemprosesan 2.1.1
Bahan Mentah
2.1.2
Pemprosesan Produk
Penyelidikan dan Pembangunan Produk 2.2.1
Kawalan Kualiti Produk
2.2.2
Pembangunan Produk Baru
Pengurusan Kilang 2.3.1
RUJUKAN LAMPIRAN
Dokumentasi Permohonan Halal
SENARAI JADUAL
SENARAI RAJAH
PENGENALAN
1.1
Organisation’s Background
Hadi Food Products Sdn. Bhd. had been established since 2009 and founded by Mr Hadi Che Abdullah, a young entrepreneur that managed a restaurant at the same time. Hadi Food Products Sdn Bhd is focusing on the snack food and nuts, with the brand Kruncher.
1.2
Management and Administration
Hadi Food Products Sdn Bhd is managed by Mr. Hadi Che Abdullah, a young entrepreneur and assists by three workers who being incharge in production area. In the meantime, Hadi Food Products Sdn Bhd is fully managed by Mr. Hadi Che Abdullah.
1.3
Carta Organisasi
Berikut adalah carta organisasi bagi Hadi Food Products Sdn Bhd:
Hadi Che Abdullah Manager Mohd Kamal Abdul Rahman Assistant Manager Production Department Syawalludin Abdul Kadir
Khairul
AKTIVITI LATIHAN
2.1
Processing Unit
Based on my observation, Hadi Food Products Sdn. Bhd. has the capacity to produce about 200kg of frying nuts per session. But, usually they only produce about 100kg of frying nuts per session, due to several reasons which could not be mention here. The processing unit in Hadi Food Products Sdn. Bhd. consist of cleaning unit, frying unit which completed with the automatic system and last but not least the packaging unit. One of the main components of processing unit is the frying unit, which is completed with the oil pump, oil filter and oil dryer that could be controlled either automatically or not. The used oil, being transferred into the separation and filtration tank before being reused, by the rotary pump, designed based on the standard plant practice. The used oil is separated with the unwanted materials using the principle of the density, as the denser substance will sink and form the sediment. This is applied in order to reduce the production cost. The frying wok is set up with the giant net where the products being fried in it, and the products is transferred to the dryer that spin at high speed. Using the inertia concept, the oil is removed. After that, the product is collected and being cooled before packed. The packaging machine used is the form-fill-seal machine. The packaging material is formed according to the specifications that had been set to the computer, as the machine nowadays is completed with the computerized system. Then, it filled with the products before being seal.
2.1.1
Raw Materials
The raw materials are Shandong nut, penauts, and soybean that imported from China but being bought from the distributor in Penang. The raw materials used are considered as the natural ingredients, thus the Halal certificate is not required but the product specifications are essential. The product specification is very important, as it ensure the quality of the products as
well as the company‟s record. The good processing foods also have to be consistent, means that the quality must be same all the time. By concerning the raw materials specification, the quality of the foods produced could be controlled. For other raw materials that being used as the ingredients such starch, wheat flour, salt, sugar, and conditioner, Hadi Food Products Sdn. Bhd. only buy it from the nearest supermarket and the Halal status is verified b y the supermarket.
2.1.2
Processing Line
As the raw materials received, it will be stored at the storage room before being processed. The raw material is taken out using FIFO (First In, First Out) system, the system that controls the movement of the raw material in the storage room. The FIFO system is applied to ensure the raw materials stored is used immediately. When the raw material is taken out to be processed, the first thing to do is to ensure the quality is at the best condition, and then the raw material is cleaned, and sterilized using hot water. The raw material, which is nut (Shandong Nut, Peanut, and Soybean), should be washed to remove the dirt and separate the unwanted materials. The sterilization step, using the hot water that simmers the nut for about a minute is not only for sterilization process, but also to denature the enzyme in the nut that could cause it rancid easily. The enzyme will be denatured at high temperature as it is a type of o
protein. Later, the cleaned nut will be simmered in the flavor solution at 60 C, and after a certain period, is deep fried in the wok. The wok or fryer, is completed with the stirrer, functioning in order to ensure there is no overheat condition in the oil, which later could cause the products burned or over fried The real situation during the frying; when the nut is fried, the first observable reaction is the oil will effervescence, as the nut have higher moisture content after being wash, soaked and simmered. When this happen, the temperature in the oil dropped immediately, but it also depend on the amount of the nut in the oil. The unevenly temperature drop is
2.2
Research and Product Development
The tasks that have been given during the internship, is including creating new products for Hadi Food Products Sdn. Bhd. as well as make the improvement on the product quality. The niche product of Hadi Food Products Sdn. Bhd. for this moment is the salty Shandong nut, under the brand „Kruncher‟. However, the problem is the nut is easily rancid, even is packed with the nitrogen packaging. Nitrogen packaging is one of many ways to reduce the risk of the food rancidity that cause by the oxidation of lipid, usually in the presence of oxygen. The nitrogen gas packaging is considered could reduce the risk, by replacing the gas in the packaging with nitrogen gas. By using nitrogen packaging method, it does not meaning that the product will totally free from rancidity or oxidation. Nitrogen packaging is just making the oxidation process slower, when the presence of oxygen is not as much as usual. Lipid oxidation actually already happen at the time the nut being fried, and the process did not stop, unless under certain condition. Based on the problem statement and the situation, it could be assumed that the lipid oxidation is severely happen during the frying process. Moreover, the oil condition used is the palm olein. Dalam industri makanan, kebanyakan produk makanan yang berminyak, akan menggunakan antioksidan bagi mengurangkan kadar pengoksidaan makanan tersebut dan bagi memastikan kualitinya terjamin. Antioksidan yang digunakan pula bergantung kepada jenis makanan yang diproses, dan kandungan lemak di dalamnya, sama ada berasaskan haiwan atau pun tumbuhan. Penggunaan antioksidan yang sesuai amat penting bagi menjamin keefisien pengeluaran produk dan pada masa yang sama kan mempengaruhi kos pengeluaran. Antara antioksidan yang sering digunakan adalah buthylated hydroxyanizol (BHA), buthylated toluene (BHT), dan tertiary butyl hydroquinone (TBHQ)
yang selalunya
disinergikan penggunaannya dengan bahan tambahan lain bagi mendapatkan hasil yang terbaik, mengikut kesesuaian produk.
2.2.1
2.2.2
Kawalan Kualiti Produk
Pembangunan Produk Baru
2.3
2.3.1
Pengurusan Kilang
Documentation for Halal Certification
During the internship, Hadi Food Products Sdn. Bhd. also plan to apply for Halal certification, as the market trend nowadays is more concern on halal foods. The Halal application nowadays only Permohonan kini hanya perlu diisi melalui laman web Jabatan Kemajuan Islam Malaysia (JAKIM), kemudian dokumen yang berkaitan perlulah dihantar ke Pejabat Agama Islam Negeri.
Antara dokumen yang diperlukan adalah lesen perniagaan daripada pihak
berkuasa tempatan,
RUJUKAN
LAMPIRAN
