Industrial Training At Malaysian Agriculture Research Commerce Essay

Industrial Training At Malayan Agriculture Research Commerce EssayThis report briefly summarizes passim my industrial prep at Malaysian Agriculture Research and training Institute Kuala Terengganu. The industrial training period began from 25th June 2012 until 16th disdainful 2012 under the Department of Promotion and applied science discipline.The objectives of this report ar to put up details instruction ab pop taboo MARDI and its function especi tout ensembley for this MARDI Kuala Terengganu stake. The briefing of toils and activities throughout the training, ch all in allenges and solutions, knowledge and readinesss required, and as the training to discontinue student to the real employment environment.This report overly c all everywheres well-nigh of the activities and t get hold ofs during my training period there. The activities implyd in this report ar specifically focus on the forage touch on and the engineering science, projects with entrepreneurs, th e renovation and sterilise ahead the applied science Information Center and also the lock away ongoing investigate on theatrical role of GenKimo fertilizer on mark treacly corn whisky crops.The challenges such as flipn a task at bottom constraints of time, less(prenominal) skills in operating the utensil and less start out in fodder bear on were had been computed. Some of the valuable experiences that I gained ar on time forethought, communication skills, teamwork, food for thought moulding wait ones and creative thinking. hold over OF CONTENTEXECUTIVE SUMMARYIndustrial training program is cardinal of the elective courses which are the al well-nigh chosen by students to make up their credit hours of kuliyyah in bon ton for them to complete their undergraduate studies. Industrial training is an important program beca hire it will tender the students with academic and professional precept in their courses. With practical operative experience the students wil l enhance their skill and capability hence they are exposed to the world of employment. Therefore, this report is wide-awake in order to fulfill the requirement of this training in order to know what the students actually do and make for during their industrial training period.The objectives of this industrial training are to expose the students to the actual working environment, to enhance and accessory the knowledge and skills of the students, to develop the students in term of ability, competence and interpersonal relationship, to expose and familiarize the students to rules and regulations including safety, to develop the tactual sensation of team work among the students and other working group members, and to assess the ability and competence of the students in preparing themselves to join the custody upon the completion of their studyThis report is briefly summarizes and covers all the details information close this institute, the activities, the tasks and functions that bring been d mavin and also the product or operate provided by the institute and throughout my industrial training for the eight weeks first from 25th June 2012 until 16th August 2012 under the Department of Promotion and Technology phylogenesis in MARDI Kuala Terengganu.Malaysia Agriculture Research and instruction Institute (MARDI) Kuala Terengganu is the briny(prenominal) identify in Terengganu state. It plays an important role as the references come in for all parties especially for entrepreneurs in improving and establishing their products. Besides, this situation also mixed in the education of food affect engine room based on tilt and active in giving adv nut, producing parvenu products, providing modern engine room in food processing and monitoring and help the entrepreneurs market their products.The activities done in this station such, organize the development programs of IKS in husbandry and farming industry, activities conjoin industry with department, agency and industry parties that involve in process of engineering science transferring and innovation engine room, training entrepreneurs through the test-bed technology facilities for tilt-based products, execute activities related to development and transferring of technology to the target group especially public sector and sensitive farmer, and do interrogation in technology processing for fish-based products.As an industrial trainings student, I was asking to involve and fol embarrassed the activities done by the station and at the same time gain knowledge season working on with the entrepreneurs. In addition, I also involve in the current research project of MARDI in testing the answeriveness of GenKimo fertilizer on crown of thorns sweet corn and also helping renovate and upgrade the Technology Information Center of the station.Thus, from all the activities and tasks overstepn and done, I get a lot of knowledge about MARDI itself, the food processing technology, the machine ope ration, and learn how MARDI help the entrepreneur in marketing their products.ESTABLISHMENT AND basis OF MARDIIntroductionMARDI (Malaysian Agricultural Research and Development Institute) is a statutory ashes known as the Agricultural Research Institute of Malaysia to carry out research work in agri commercial enterprise, food, and agro-based. The MARDI research efforts shake up generated umteen refreshed varieties and clones of coiffures, animal breeds and management systems, as well as the latest technology and post-harvest food processing have been developed for horticultural and livestock products.In addition to carrying out contract research and development (R D) projects, MARDI also provides adept and entrepreneurial development in food technology, farming and other handle related to the industry. The technical services provided in the form of advice, consultancy, technical training, lab services and bore assurance analysis, processing and product development and technology up-scaling. foundation and backgroundMARDI was established with the primary objective of generating and promoting new technology, impound and efficient for the development of food industry, husbandry and agro-based industries. MARDI Act 1969 has led to the administration of MARDI on October 28, 1969. MARDI was fully operational in 1971. MARDI managed and driven in symmetry with policies and regulations of the Board of Governors decided with the concurrence of Mardi Agriculture and Agro-based patience. For financial matters, the Minister of finance is also required. MARDI Scientific Council will ensure that the technical program MARDI level of forest and maximum effectiveness.FunctionsTo conduct research in the scientific, technical, economic, and social verbal expression of the production, physical exercise and processing of crops, livestock and food.To religious service as a refer for collecting and disseminating information and advisory service s relating to matters of scientific, technical and food-related economic, pastoral and agro-based industries.To serve as a center providing specialist services in food, culture and agro-based.Provides for various types of training to meet the development wishings of food, horticulture and agro-based. assistant grants allocated for pure research and applied scientific, technical, and economic and development related to food, agriculture and agro-based industries.To maintain liaison or statutory body with public and semiprivate organizations as well as foreigners who are involved in scientific research, technical, economic and social issues related to food, agriculture and agro-based.To conduct research and commercialized production.To develop, resurrect and exploit the research results.To serve the agricultural industry, food and agriculture based.AchievementsAmendments to MARDI Act (1990) which allowing MARDI to be involved in commercialisation activities and subsequently en sued by the establishment of MARDITech Corporation Sdn. Bhd. (1992). The Act was further amended (2002).Yielding MARDIs attestation with ISO 90011994 for quality management (1998) and ISO quality cap was earned when MARDIs analytical lab was accredited with MS ISO/EC 17025 (2001), followed by MARDI being MS ISO 90012000 (2004).Establishment of MARDIs Test-Beds and incubators (2005).Embracing of K-management as an operational culture (2005).MARDI organizational restructuring (1st February 2002).Establishment of surplus research station including in Sabah and Sarawak, based on agro-climatic zones and also in Mali and Malawi in Africa.Inter depicted object recognition through collaborative ne cardinalrking with research organizations and universities in USA, grassada, Japan, Australia, Taiwan, China, ASEAN, and EU countries.VisionTo be a world-renowned RD organization in food, agriculture and bio-based industries by 2015.MissionTo create, innovate, transfer and apply knowledge, com petencies and services to transform the national food, agriculture and bio-based industries towards increased commercialization and competitiveness.Customer CharterMARDI determined to experience appropriate technology, sustainable and viable and provide technology leadership to nodes involved in the development of food and agriculture sector with dedication and professionalism. To arrive at this, Mardi constantly strive to satisfy our customers byProduce 40 socio-economic class technology with the likely for increased scale, pioneer or commercialized for the reach of the food, agriculture and related industries.Improving the performance of the target groups through the use of technologyProviding services related to the development of quality food and agriculture sector and accredited based on international standards.Provide customer feedback on the status of application advice, information, training and expertise in technology-based Mardi within seven working days.Manage the payment for supplies and services within 14 days from the date of receipt of complete documents from the supplier.MARDI Quality PolicyMARDI is committed toDevelop and promote appropriate and viable technology for customers in the food industry, agriculture and agro-based industriesComply with the requirements of quality management system and continually remediateOnce a year review objectives and quality policy at watchfulness Review Meetings to ensure continuing suitabilityDisseminate this quality policy to all responsibility center (RC) in MARDI and displays them in Mardi intranet site.MARDI KUALA TERENGGANU exertion ProfileThere are four MARDIs stations in Terengganu which areKuala Terengganu MARDI stationJerangau MARDI stationKemaman MARDI stationBesut MARDI stationMARDI Kuala Terengganu in Manir began operating in 1990, it is formerly known as the Seri Culture MARDI Research Station Kuala Terengganu. This station research and operation is in the first place under food proce ssing and technology fish-based products. In 2000, fish processing station of Department of sustenance Technology MARDI at Jalan Balik Bukit, Kuala Terengganu had been transferred its operation to Kuala Terengganu MARDI station. Kuala Terengganu MARDI station is located 10km from Kuala Terengganu via Kuala Terengganu-Kelantan road and near to pekan Manir.The main objectives of the establishment of this station are to support any activities of transferring and commercialization of technologies also research and innovation of technologies related to fish-based products. Besides, it also responsible to provide the infrastructure and supporting services to any transferring of technologies and study also blowup of income by optimizing the usage of natural resources.In addition, the main activities at this station are under the Food Technology Center, Promotion and Technology Development Center and Station Management Center. These three central undergo contrary researches and function s such the functions of Food Technology Center are do the research to produce new technology especially in the field of after-pharming and processing of fisheries products, provide technical training for food and agriculture entrepreneurs and staff of organization departments and agencies, and provide advice to entrepreneurs. The function of Promotion and Technology Development Center is to promote activities, technology transfer and commercialization that has been produced by MARDI while the Station Management Center function is to manage all the activities of all four Terengganu MARDI stations and manage the administration systems.Functions of MARDI Kuala Terengganu stationPromotion activities, transferring technology and commercialization that has been produced for the east MARDI using mechanizationSeminar, forum and industry dialogExposure to messiness media and publicationsTechnical trainingTechnical services Development of SMEs entrepreneursTechnology incubator servicesSup port station by doing research on food technology especially development of fisheries products.Do research about food technology to formulate new technologies especially in the field of handling the harvest and processing of fisheries products.Supply the technical training for food and agriculture entrepreneurs to government employees and agencies.Provide the analysis service laboratory to do research for food industry.Placement staff to perform functions on technology transfer, research, management and administration.PROMOTION AND TECHNOLOGY DEVELOPMENT CENTER(MARDI KUALA TERENGGANU)ObjectivesTo develop a technology transfer system stooge improve efficiency and effectiveness of technology innovation and commercialization of MardiIncrease and accelerate the use of technology among bitty farmers and traditional producers of agricultural products.To develop small and median(a) entrepreneurs (SMEs) in technology-based agricultural production and agro-based products.To introduce the new technology that provides Test-Bed food processing facilities and products for entrepreneurs.Programsentrepreneur Development Program enterpriser Support functionEntrepreneur way ServiceAdoption SchemeSpecial Projects of Entrepreneur Development industry Liaison ProgramTechnology promotionTechnology ForumIndustry InformationDevelopment and Technology Transfer ProgramTechnology DevelopmentTechnology TransferPublishing TechnologyTest-Bed Technology SystemTest-bed technology system MARDI is one of the forms of support organized under the Entrepreneur Development Program. This system aims to improve the success of the small and medium enterprise in the production of food products through the use of technology.It was launched and opened up on 7th June 2012 by Y. Bhg Dato Mohd Hashim bin Abdullah, Chief Secretary Ministry of Agriculture and Agro-Based Industry. The two main functions of this system are processing laboratory equipped with machinery, equipment and small(a) production facility for selected food products and stimulate technology innovation process among entrepreneurs who want to expand and improve the quality and competitiveness of products in the market.Services Offered in Test-BedProduction technologyHandling machine and equipmentFormulation and use of appropriate materialsPackaging, designing, labeling and presenting of productsQuality assessment and product analysisGMP and HACCP certificate documentation technology InnovationDESCRIPTION OF TASKS AND ACTIVITIESProduction of Keropok LekorOverviewSome call them fish fritters, fish sausages or fish sticks but in Terengganu, they are called keropok. in all districts produce their own keropok but the famous ones are none separate than those found in Kampong Losong in Kuala Terengganu. Keropok lekor are actually do from processed fish subject matter mixed with salt and sagoo flour. This mixture is indeed rolled into sausage cause around 6 to 10 inches commodious and immediately cooked. It is a great afternoon snack normally swaybacked in Terengganus equally famous chili sauce.They are make up of fish, flour and other ingredients. For Keropok Lekor, you send word eat it in two shipway. intricate fried or boiled. If you dont really desire the fishy smell, then burst to take the deep fried as sometime the boiled one will have some fishy smell, especially when they are no longer hot.IngredientsSelayang meatTamban meatSagoo flourSugarSaltAjinomoto impression nutMethodsMinch the fish meats in surimi blocks cutting machine.Add some ice cubes and continue mincing the fish meat. Add sago flour and piddle. The mixture is stirred up until it leads soft dough in cross mixer machine.The mixture is made into a cylindrical shape by forming machine.Boil the water in versatile cookware. Add in one or two tangled pandan leaves. Drop the keropok lekor into the boiling water for about 30-35 minutes.Wait for it to cool onward keep in freezer for storage and also can be eaten li ke that without fry.NotesBy using several machines in the processing, the making of keropok lekor become easier compared to traditional hand method. Besides, the shape of the keropok lekor looks nice and equivalent.Production of Modern frigid Sata and Otak-otakOverviewSata is a concoction of fish meat with shallot and ginger paste, relish in coconut draw, are wrapped in banana tree page number, folded into a shape of a cone, and stuck on the bamboo stick and barbequed over a low charcoal fire. closely famous are the sata from Kuala Kemaman. Through word of mouth, the place is flocked by locals as well as visitors from other states to get a taste of this delicious delicacy complete with coconut drinks. The stalls are actually the extension of villagers house and visitors can also get a taste of slow-paced traditional way of life. But today, sata can be useable in frozen packaging.Rather than the usual mince fish otak-otak most people have accustomed to, this otak-otak or fish m ousse is a fish based delicacy of which slices of fish are marinated and soaked in a thickly cover spices, mince shallots, onions, ginger, chilies and wrapped in banana leaves. The concoction is then wrapped in coconut leaf and cooked over a slow charcoal fire. Some places minced the fish meat with its spices while the famous ones in Kuala Kemaman take over concocted the whole fish meat coated with spices. Some otak-otak use concoctions of prawn, squid or crab meat which gives natural selection of preferences to food lovers. Frozen otak-otak are becoming popular nowadays.Ingredients(Sata Otak-otak)Fish meatGrated coconutSurimiOnionSugarChiliesSaltModified starchIceMethodsAll the ingredients are mixed up well by using the surimi blocks cutting machine and rotary mixer machine.The dough form is shaped by using nugget forming machine.The sata and otak-otak are baked in oven for about 20 minutes at 170-200C.After that the sata and otak-otak are blast-freeze by using blast-freezing e quipment. then(prenominal) they are packing and keep under -20C.NotesSata and otak-otak processing techniques have been modify with the use of appropriate machinery and proper packaging material suitable for freezing.The use of coconut milk grind reduces the fat content to 2%.The quality of frozen sata and otak-otak can be maintained up to 5 months at -20C.Production of soybean sauce MilkOverviewSoy milk is made by soaking soybeans, grinding them with water. The fluid which results after straining is called soy milk. Soy milk is most comm all found in aseptic cartons. Most of the soy milk available in the market is flavored and fortified with unneeded calcium or vitamins. Some producers add thickeners to their soy milk to give it a mouth feel of cows milk. Traditionally, soy milk has a beany taste which is well accepted by the Chinese, but less by the Western palate.IngredientsSoy beans pissingSugarPandan leavesMethodsClean the soya beans and soak them in water in advance tos sed.Grind the soy beans with water in ratio 17.Filter the mixture through a cheese cloth and recover the soy milk.Heat the soy milk till boiling point, add sugar and continue boiling for about 5 to 10 minutes.After cooling, the soy milk is ready and can be kept in the fridge for another 3 days.NotesCan keep youthful soy milk for up to 3 days in the refrigerator.This is totally preservative-free.Production of Tau foo faOverviewTau Fu Fa, also known as soy custard or silken tofu pudding is a silky-smooth Chinese sweetness that go toms to glide effortlessly down your throat. Some like it hot, some like it cold, and there are quite a few different ways to enjoy this dessert.The process of making the tau fu fa is almost similar to that of making soy bean drink, and what makes it different is the additional step of adding in a clotting agent to set the dish. Usually the curdling agent is either gypsum powder or glucono delta-lactone (GDL) mixed with a small amount of water and corn fl our, and they work to harden the soy mixture and help it set.Ingredients(Tau Foo Fa)Soy beansWaterGlucono delta-lactone curdling agentCorn flour(Syrup)Rock sugar convoluted pandan leavesWaterMethods(Tau Foo Fa)Blend soy beans in batches with water in ratio 15.Strain the soy bean mixture through a muslin cloth into a large cooking pot and discard the residues. kick in soy bean milk to a boil over medium heat. prance curdling agent, cornflour and water in another bowl. well out mixture into boiling pot and mix thoroughly.Turn the heat sour and cover the pot with a lid. Set aside in a heat proof container for approximately 30 minutes to let the mixture set. Do not open the lid until after 30 minutes.(Syrup)Mix rock sugar, pandan leaves and water in another smaller pot. Boil over low heat until mixture thickens to reflect syrup.(Tau Foo Fa Syrup)Dish out set Tau Foo Fa, layer by layer onto a bowl. Ensure you use a flat ladle or a turner to scoop out the layers.Drizzle with sugar syru p.NotesI would advise using GDL powder, which is a by nature occurring food additive, instead of gypsum powder, which is made of calcium sulphate as it is state to be disadvantageous to our wellness.Production of Fish Burger (Tilapia)OverviewIngredientsMethodsNotesProduction of Breaded Fish adorn and Cutlet (Tilapia)OverviewIngredientsMethodsNotesActivities to Meet MARDI Adopted EntrepreneursOverviewMeet the MARDI adopted entrepreneurs to see their business progress and to make sure that they follow MARDI evaluation and instructions. aside from that, MARDI need to ask the entrepreneurs about their problems or difficulties and help them by giving they advise, information, and unitedly find solutions for their problems.Entrepreneurs problemsSINKU Food Industries Sdn. Bhd.Market improved, ask MARDI to develop MA center auto keropok lekor cutting machine.Ask MARDI to contact the SME MARDI to overcome the difficulties to get the GMP for alteration the cool room which is delayed due t o no provision.NURIQ EnterpriseExperiencing problems in obtaining halal certification for lack of capital for plant modifications. In the process of obtaining a halal certificate Malaysia.Hidayah Mohd Nasir EnterpriseAsk MARDI to help to enlighten problems regarding soft texture of cincau.Ask for fried tofu course.BM Food Industries Sdn. Bhd.HACCP problems no writing explanation on sauce cooking temperature of 90-95 degrees Celsius, ask MARDI for the analysis of why the protein content in the oyster sauce is reduced.MADURA Industries Sdn. Bhd. set about problems in the product the Sparkling Juice contain precipitate and cloudy.Activities in Test-Bed by EntrepreneursOverviewAROMA WARISANEntrepreneur Ahmad Sabri OmarProduct Keropok lekorDuration 3 monthsPOK NOR SATAEntrepreneur Mohd Sahir bin Mohd NorDuration 3 monthsProject of Sweet Corn Hibrimas time-tested Using GenKimo FertilizerOverviewSweet corn hibrimas is one of the successful products from MARDI. We have an opportunity to visit to the Corn Farm located at force field of Kuala Berang at twice. The first visit was to employ the Genkimo fertilizer and examine the effect to the corn trees. This type of fertilizer was applied immediately afler planted the tree. Then, the abet visit was to measure the height of corn tree that have utilise Genkimo fertilizer.Under researchProject TitleSurvey of Farmers acceptance of innate Fertilizer (GENKiMO) application on sweet corn field in Kuala Berang, Terengganu.Project ObjectiveTo investigate the effectiveness of using GENKiMO bio-organic fertilizer in improving the growth of Hibrimas among selected farmersTo evaluate the viabilty of the projectsBrief Description of Project(please include justification, key areas of research to be undertaken, and related research if any)GENKiMO is a biotechnology product, which means healthy probiotic microorganisms. It is a type of probiotic that contains live microorganisms which are mainly comprised of small bacteria such a s lactobacillus-celled, yeast and photosynthetic bacteria.GENKiMO produced by natural fermentation and characterization using 100% of the local environment. salutary bacteria / effective, enzymes and acids help to increase the organic matter of internal health of livestock, improve environmental quality, enhance growth and disease resistance of plant growth, accelerate the decomposition of organic forces, restoring soil fertility and others.Background of HibrimasIn 2008, MARDI collaborated with Green world genetics (GWG) and tropic fruit network (TFNET). The main purpose of this collaboration was is to evaluate 26 sweet corn hybrids for fresh consumption as well as canning purposes. From the preliminary evaluation, five potential sweet corn hybrids were selected. Selection were made based on the early(a) maturing hybrid (65-68 days after planting), last yield (average yield of 250-300 g/cob), golden colored kernel with good kernel arrangement and uniform shape cob. From further evaluation over locations, the sweet 601 was found to the most leaf blight and the sweetness is within the range 14-15 brix. Besides, it also has tropical sweet corn hybrids which have the sh2 gene for sweetness.Potential of CommercializationThe farm Hibrimas are suitable for fresh consumption besides they also can be applying to some ways of cooking like boiling, grilling or locomote. However for hibrimas the most suitable way of cooking is by steaming fro not more than 10 minutes. This is to ensure the sweetness of hibrimas is retained. The kernel of the sweet corn can also be eaten as corn in cup or canned. Baby corn can also be harvested and eaten as vegetable. After harvesting the cob, the whole plant can be harvested and transformed into silage for animal feed or as sedate fertilizer.Advantages of Hibrimas CornHibrimas tree grows at an altitude of 200-220 cm capable of high productivity with an orderly arrangement of content.Good farming practices, proper drainpipe system and application of appropriate fertilization, capable high yield.Resistant to leaf blight disease.Able to provide results that many of the nearly 22.000 hectares of land and increase productivity because it is more fruitful in a shorter period of about 68 days after planting.CHALLENGES SOLUTIONSAlong 8 weeks of internship, I have faced many challenges which need me to go through it and overcome them as quickly and proactively. The problems came sometimes can be handle but sometimes cannot.The most challenges I had faced was the skill to operate the machines that are utilise in food processing. Besides, the lack of knowledge about food processing cause by different study or course I sit for in university limit my actions and make me feel burdensome or boring.In addition, the working environment here is a bit ambitious because I need to communicate and working together with the other aged(a) staffs, need to do new things that I neer done before this especially in food handling pr ocess which I had never learned before.At the same time, I need to stand with some of the male staffs whom like to tease five of us include me, the industrial training students which sometimes a bit annoying. The unpleasant stories heard from the staffs also one of the challengers to me.Although there are several challengers coming, I had never give up but always take it easy and manageable and see it from the positive side. Hence, the challengers in handling the machines and the tasks given which are likely not related to my study, I take it as easy and new matters in order to increase my experiences and knowledge thus, I can adapt with these situations quickly.Apart from that, the teasing and unpleasant stories heard, I take it as a spirit to prove them that I can do it and Im here not only to be an observer. I tried my best to involve in the activities and followed all the instructions and task given.Usually, if I faced a problem regarding my tasks, I would refer to my supervisor , En. Mohd Faiz bin Musa and other senior assistants and staffs that have many experiences and knowledge. They were always ready to help me so I learn many new things from them and try to become creative thinking and ready to solve problems. The understanding in many fields of knowledge is not bollocks up because it is important as a backup for us to face in everyday life and works soon.KNOWLEDGE AND SKILLS THAT HAVE BEEN ACQUIREDThroughout the industrial training period, I have learned a lot of new knowledge and application which I did not get from my study in kuliyyah before.Here, I was assigned to do food processing of fish-based products, handled machines, involved in sensory evaluation and analyze the data, involved in new still ongoing research on the use and effect of GenKimo fertilizers on the hybrid sweet corn crops compared to other organic and chemical fertilizers and also some office tasks. Besides, I was participated in project with entrepreneurs for varieties of food processing and development.In term of skills, I learned to operate machines with standard of operation result (SOP). This includes ho