Domain 2 Commercial Prototype Study
Describe
objectively what happened
- In this domain what was happened was the gold standard product being further improved in terms of the quality of the product, texture, taste by adding a functional ingredients. When adding the functional ingredients a certain percentage had been studied before and tested into the sausage formulation, especially for Rendang and Japanese Curry Sausage. On this case functional ingredients being added to improve the texture of the sausage especially on Japanese Curry Sausage because the japanese curry sausage that being formulated very brittle. BBQ-Teriyaki and Buttermilk sausage also added by the functional ingredients in terms of the coating of the sausage. Sensory test was carried out to determine the best percentage based on consumer preference. Beside that Storage study was being studies to determine the shelf life of our sausage products.
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Interpret
the events
During this domain what i can observed is the changes of the texture and appearance from the sausages once the functional ingredients being added.
Rendang sausage was added with DMG which is type of emulsifier. This type of functional ingredients helps in the binding between oil. Because DMG is type of emulsifier and it can bind well with the oil in the rendang sausage. Rendang Sausage contains lots of oil because the mixing method between rendang paste and chicken meat. Japanese Curry Sausages was added with modified starch which is novation 2600. Modified starch acts as the binding for the sausage texture. Because the problem occurs for this is the sausage too brittle, so we need something that can hold the texture of the sausage, that's why the modified starch was used in the Japanese Curry sausage. Buttermilk sausage, was added with one type of modified starch which is national 465. The problem that occur for this product is the sauce keep splitting and give an oily taste to the product. Based on the previous test and study that we had been done, National 465 can help as the binder between the oil and water. By adding this functional ingredients it improve the taste, quality of the sauce of buttermilk and it creates a good quality into the product during coating the sausage. BBQ- Teriyaki Sausage, the problem with this product is during the coating. It's not giving a crispy texture. Improving the quality of the sausage by adding Crisp coat it help to give crispiness and more intense flavor into the product during the coating. To determine the shelf life of the product we had been observed and test the product for 4 weeks where the test being conducted in Texture analyzer, Water activity, and moisture content to determine what is the best condition of the sausages. |
Evaluate
what you learned
By adding the functional ingredients it may change the quality of the food product. Certain food product will improve better than the GS. However the acceptability of the product depends on the sensory test from the consumer preference. Based on what i had learnt, this experience can be useful in my future career and study. This gave me an idea how to develop the product and what steps need to be done to complete the product. As well what need to check and do to improve the product further.
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Plan
how this learning will be applied
it is very
important in food industry especially in RnD department. By applied this experience, i won't do the same mistakes as before.
Based on the Taylor’s Graduate Capabilities, this can be a life long learning where those knowldege
can be usefull not only for me to graduate from the course but also for my future
career, to create , produce a safe food for consumer to eat, and produce a good quality product which is more healthy and go with the trends as well as giving an excellent
services. Life long learning also help
to extract all the information effectively.
In the Discipline of knowledge where i put the theorotical into practical
an make it happens.
In Thinking, Problem solving skills, In our next future career, someday and
it always happens to everyone they will face a problem on doing their job, by
understand and having this skill, i can know to thinking and solve it
accurately and give a solution of the problems.
Intrapersonal Skills, By reflect on the mistakes that has been done, this
can shows the cause and find out the problem easily.
For my future career, it will help me alot if i would like to work in a food industry company or open my business and to be successful in the future and creating a new food that can be safe to be consume by the customer.
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Domain 3 Food Packaging StudyDescribe objectively what happened
During this study what was happened is we need to design a packaging that suitable for our product. The first thing that need to be done is by collecting the information, especially in sell sheet ( product description, nutritional facts, ingredients list, Reheating method,Product highlight, motto. logo. company address, etc ) . Sell sheet very important. It acts as a tool to promote our product.
The packaging design was divided into frozen and ready to eat packaging where the concept of the frozen packaging is to combine all the 4 different concept together and it was made a clear transparent area where the consumer can see how is it looks like.
The ready to eat packaging came with the concept of grab and go where the busy people can have their meal in their business schedule. it was design to be individual packaging.
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Interpret the events
Currently in the market, the packaging of the sausage was find that a few numbers of the sausage together. Based on the study, some maybe feel it is too trouble some to cook the sausage when the sausage stick together in few numbers. Our concept comes with 4 numbers of sausage together in their individual package. Based on the study some of the consumer who lived alone will have a problem when they thawed a sausage in a lot of numbers. so this is how the concept being generated and to make the consumers easier to consume the sausages.
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Evaluate
what you learned
This is very useful, by evaluating what is the current market trend, we are going to improve based on what consumer satisfaction. A packaging not only design to attracts consumers eye, but also to satisfy consumer satisfaction on the product it self. From preparing the product until end of the finishing product.
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Plan how this learning will be applied
it is very important in food industry especially in RnD department. By applied this experience, i won't do the same mistakes as before.
Based on the Taylor’s Graduate Capabilities, this can be a life long learning where those knowledge can be useful not only for me to graduate from the course but also for my future career, to create , produce a safe food for consumer to eat, and produce a good quality product which is more healthy and go with the trends as well as giving an excellent services. Life long learning also help to extract all the information effectively.
In the Discipline of knowledge where i put the theorotical into practical an make it happens.
In Thinking, Problem solving skills, In our next future career, someday and it always happens to everyone they will face a problem on doing their job, by understand and having this skill, i can know to thinking and solve it accurately and give a solution of the problems.
Intrapersonal Skills, By reflect on the mistakes that has been done, this can shows the cause and find out the problem easily.
For my future career, it will help me a lot if i would like to work in a food industry company or open my business and to be successful in the future and by designing the packaging design, i can know what should be done and what should i improve on on the current packaging in the market.
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Domain 4 Manufacturing flows and Marketing strategy
Describe
objectively what happened
GMP, HACCP and manufacturing flows we were practicing along during the kitchen time. and how it been organized to make everything done in a correct ways and following the standards.
Marketing strategy where we did the selling of our product and happened to finish all the sausages. The selling location was near the library in Taylor's University Campus) 2nd Area, Those area was chosen because it quite have lot of people passing by and studying there. While they are studying why don't they try our sausage?? |
Interpret
the events
Good Manufacturing flows very important in order to check the process flow and the safety of the product. A small mistake it may cause a fatal
effect to our food product. By doing this practical i have more understanding
about my surrounding in the kitchen area what can be dangerous and what is not.
HACCP,the analysis based on the manufacturing flow of our sausages.. The
HACCP itself contents of Factory layout,
Process Flow, Product description, Organization chart, job decription, HACCP
team, HACCP plan, HACCP verification,Hazard analysis procedure, Prp Summary,
etc.
During the Marketing strategy, we were selling our product and how our product will be accepted by the market. It was quite challenging where we need to find a good location. During it that time, the place we wanted to do it has lot of people sitting, so we needed to find another location. The location must be have alot of people pass by and staying. So it will make it faster the business and sell our product. Based on the selling time, we succeded to sell our product and we make profit RM 179 for our selling product. |
Evaluate
what you learned
By what i have observed during this study, this study help me to understand
what is the purpose of study of those chapter, and help me to roughly give me
an idea if i m planning to have my own bussiness what should i do and what
should i have done to make my business grow with the trust of the consumers and
by solving a problem if there is a problem occur during the process..
This is very useful for me and very important in food industry line.
Without knowing all these the business may not be growth enough and maybe can
fail in the middle of the process but with me knowing this study, i can belief
that the food industry with all those knowledge can be manageable easily and
control especially in HACCP and GMP.
The marketing strategy here is learnt how to sell the product. the calculation part and how to do the selling for our product. What should we promote and how to make people interested with our product. That's what i have learnt during this study.
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Plan how this learning will be applied
This module is relevance and must learnt this subject cause it is very
important in food industry, if without knowing all this knowledge, we may
create or happen to produce unhealthy food/ unsafe food to consumers and it
would be fatal and will have a lot of damages to our career. However, with the
knowledge what i have learnt it may
reduce all the cause and solve all the problem.
Based on the Taylor’s Graduate Capabilities, this can be a life long learning where those knowledge
can be useful not only for me to graduate from the course but also for my future
career, to create , produce a safe food for consumer to eat and give an excellent
services. Life long learning also help
to extract all the information effectively.
In the Discipline of knowledge where i put the theoritical into practical
an make it happens.
In Thinking, Problem solving skills, In our next future career, someday and
it always happens to everyone they will face a problem on doing their job, by
understand and having this skill, i can know to thinking and solve it
accurately and give a solution of the problems.
Intra-personal Skills, By reflect on the mistakes that has been done, this
can shows the cause and find out the problem easily.
By learning this module, i can applied it if one day i would like to open my own factory and by set the HACCP flow it can prevent any unsafe product to be consume in the market. and marketing strategy i learnt how to market my product and what strategy i should do to promote my product to be known well in the market. |
