PRACTICAL TRAINING REPORT

FSG349
SEMESTER OCT’21 – MARCH’22

STUDENT’S NAME : SITI NURAISHAH ATIRAH BINTI MUHAMAD LATEF

STUDENT’S ID : 2019410758
COMPANY : MUMMYRQ SDN.BHD
PRACTICAL TRAINING : MARDIANA AHAMAD ZABIDI
COORDINATOR
EVALUATED LECTURER : MARDIANA AHAMAD ZABIDI
DATE OF SUBMISSION : 21 JANUARI 2022

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 LETTER OF INDEMNITY

DATE: 18 JANUARY 2022

I have read and checked Practical Training Report of SITI NURAISHAH ATIRAH BINTI
MUHAMAD LATEF with UiTM Student ID (2019410758) and I confirmed that her report
does not contain any unauthorized document(s) or picture(s) of MUMMYRQ SDN.BHD.

I give my full consent to allow the student to submit this written report to Teknologi MARA
as part of her requirement in Practical Training (FSG349) assessment.

I agree to indemnity Universiti Teknologi MARA (UiTM) in full against all consequences,
liabilities of any kind whatsoever directly arising from or relating to the said endorsement.

Sincerely,

______________
Company :
Name of Supervisor :
Position of Supervisor :

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ACKNOWLEGDEMENT

In the name of Allah, the Most Gracious and the Most Merciful.

I would like to say a thousand thanks especially to MummyRQ for accepting me to undergo
Industrial Training (FSG349 as part of compulsory subject for Diploma of Fodd Technology
in Universiti Teknologi MARA. Not forgetting also to all the staff at MummyRQ which also
helps and gives guidance in assigned work.

My sincere appreciation to Mr Mohd Najib Ramjan and Ms Adhwa Jabar for being a very
supportive, kind, and humble supervisor throughout my practical training period. Both has
been helpful and generous in providing information relating to company’s nature of business.

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TABLE OF CONTENT

Bil Content Page

1 Letter of indemnity ii
Acknowledgement iii
Table of content iv-v

2 CHAPTER 1: BACKGROUND AND PEOPLE

OF COMPANY
1.1 Background of MummyRQ company 1-5

1.2 People in MuumyRQ company 6

3 CHAPTER 2: DEPARTMENTS AND

PRODUCTS OF COMPANY
2.1 Departments in MummyRQ company 7

2.2 Products in MummyRQ company 7-18

4 CHAPTER 3: TASK DURING PRACTICAL

TRAINING
3.1 Preparation section 19

3.2 Packaging section 19

3.3 Grinding section 20

5 CHAPTER 4: CONCLUSION AND

RECOMMENDATION
4.1 Conclusion 21

4.2 Recommendation 21

6 APPENDICES 22-27

iv
7 REFFERENCES 28

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CHAPTER 1: BACKGROUND AND PEOPLE OF COMPANY

1.1 BACKGROUND OF COMPANY MUMMYRQ Sdn. Bhd.

Figure 1

Figure 2

This chapter will discuss the company's history, as well as its vision, mission, and values.
MummyRQ Sdn. Bhd. was formed in 2015 by Puan Jazneeda Jamil, Chief Executive Officer
(CEO), and her husband Encik Mohd Najib Ramjan, Chief Growth Officer, using a mother's
instinct (CGO). This product was created to provide excellent baby food to modern working
parents while also making meal preparation easier so they can spend more time with their
children. The company's name is derived from the names of Puan Jazneeda's children. RQ is
for Puan Jazneeda's children, whereas Mummy is for Puan Jazneeda. Puan Jazneeda believes
that by manufacturing baby food at home and communicating with on-the-go clients online,
she can give fast, fresh, and flavorful organic meals in a quarter of the time it takes to prepare
them.

Next, their vision is to be most trusted Halal and Organic baby foods manufacturer in the
heart and mind of people and customers while their mission is to produce the better nutrient
for babies and easement innovation for modern parents. This company come with Halal
Certification, MeSTI Certificate and SSM Certificate.

1
Figure 3

2
Figure 4

3
Figure 5

4
Figure 6

5
 1.2 PEOPLE IN COMPANY MUMMYRQ Sdn. Bhd.

CEO

CGO

PRODUCTION MANAGEMENT HUMAN RESOURCES

SALE FINANCIAL AND

MARKETING ACCOUNT
MANAGEMENT
ADMIN HR ADMIN
ASSISTANT
OPERATION
MANAGER

MARKETING CONTOLLER SALE ACCOUNTANT

REPRISENTATIVE

OPERATION
SUPERVISOR 1 CREATIVE CONTENT

DIGITAL MARKETER
OPERATION
SUPERVISOR 2
VISUAL DESIGNER

CREW

Figure 7

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CHAPTER 2: DEPARTMENTS AND PRODUCTS IN COMPANY

2.1 DEPARTMENT IN COMPANY MUMMYRQ Sdn. Bhd.

The management department and the manufacturing department were the two main
departments in the MummyRQ company. The CEO, CGO, marketing, sales, human
resources, and financial sections are all included in the management area. In the meantime,
the production department has been divided into three production lines which are preparation,
grinding, and packaging. The assistant operation manager, operation supervisor, and crew
were in charge of this section of the production.

I was assigned to the production department throughout my internship training.

2.2 PRODUCTS/ACTIVITIES IN COMPANY MUMMYRQ Sdn. Bhd.

In MummyRQ company there were eight categories of product which are economy pack,
gluten free, instant mee, instant porridge, ready to eat, porridge, savoury, snack, and soy
sauce.

2.2.1 Economy pack

PRODUCTS

Economy pack RAFA Each economy pack contains three

products.
1. Natural mushroom powder
2. Natural oregano powder
3. Natural cheese powder

Figure 8

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Economy pack RUMI Each economy pack contains three
products.
1. Natural garlic powder
2. Natural onion powder
3. Natural ginger powder

Figure 9

Economy pack RIA Each economy pack contains three

products.
1. Natural salmon floss
2. Natural mixed veggies
3. Natural chicken powder

Figure 10

Economy pack RIO Each economy pack contains three

products.
1. Natural beef pepperi powder
2. Natural bilis powder
3. Natural cheese powder

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 Figure 11
Table 1

2.2.2 Gluten free

PRODUCTS

Organic discoverer mixed grains This product contains:

1. Brown rice
2. Japanese white rice
3. Black rice
4. Red rice

Figure 12
Organic instant brown rice powder This product contain:
1. Brown rice

Figure 13

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Organic instant Japanese white rice powder This product contain:
1. Japanese white rice

Figure 14

Organic mixed veggies powder This product contains:

1. Pumpkin powder
2. Carrot powder
3. Broccoli powder

Figure 15

Organic pumpkin powder This product contain:

1. Pumpkin powder

Figure 16

Table 2

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2.2.3 Instant mee
PRODUCTS

Date mee This product contains:

1. Date puree
2. Unbleached flour
3. Palm oil

Figure 17

Kiss mee This product contains:

1. Raisin puree
2. Unbleached flour
3. Palm oil

Figure 18

Table 3

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2.2.4 Ready to eat porridge
PRODUCTS

Bloom This product contains:

1. Chicken congee
2. Mango oatmeal

Figure 19
Seed This product contains:
1. Brown rice date
2. Japanese rice pumpkin

Figure 20

Table 4

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2.2.5 Savoury
PRODUCTS

Chicken powder This product contains:

1. Chicken breast
2. Olive oil

Figure 21

Anchovies powder This product contain:

1. Grade A anchovies

Figure 22

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Beef powder This product contains:
1. Beef
2. White pepper

Figure 23

Cheese powder This product contain:

1. Cheese

Figure 24

14
Onion powder This product contain:
1. Onion

Figure 25
Mushroom powder This product contain:
1. Mushroom

Figure 26

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Garlic powder This product contain:
1. Garlic

Figure 27

Organic mixed veggies powder This product contains:

1. Pumpkin powder
2. Carrot powder
3. Broccoli powder

Figure 28
Organic pumpkin powder This product contain:
1. Pumpkin powder

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 Figure 29
Salmon floss This product contain:
1. Salmon

Figure 30
Table 5

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2.2.6 Snack
PRODUCT

Organic granola crumble This product contains:

1. Organic oats
2. Organic apricots
3. Organic raisins
4. Organic figs
5. Virgin coconut oils

Figure 31

Table 6

2.2.7 Soy sauce

PRODUCT

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Organic soy sauce This product contains:
1. Organic soy
2. Pink Himalayan salt
3. Organic cane sugar

Figure 32
Table 7

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CHAPTER 3: TASK DURING PRACTRICAL TRAINING

3.1 PREPARATION SECTION

During my internship, I was given a task to make a preparation of raw materials such as
pumpkin, broccoli, carrot, cheese, beef, chicken, salmon, and anchovies. All this have been
taught by Puan Atira as assistant manager in MummyRQ.

I learned how to prepare materials from raw till they were dried in a baker or dehydrator in
this section. Before placing cheese and pumpkin into the cutter machine, they must be sliced
into four pieces. Meanwhile, we manually cut the carrots and broccoli. Cheese, pumpkin,
broccoli, and carrots that has been cut should be placed in a dehydrator. Cheese takes 6 hours
and 80 degrees Celsius to thoroughly dry in a dehydrator, whereas vegetables only take 3
hours and 80 degrees Celsius. Next, we ripened the skin of the chicken and fish and removed
the fat, while we prepped the beef by removing the fat. Then they must all be cleaned with
water and prepared for steaming. The chicken and beef will next be minced to form small
pieces using a mincer. The minced meat should be placed in a baking tray and baked until
done. Meanwhile, ripen the salmon into small pieces. This was easy to arrange on the net, and
it took around 3 hours and 30 minutes to dry in the dehydrator.

3.2 PACKAGING SECTION

After that, I moved to the packaging section for the next month of my internship. Filling the
powder in the bottle and pouch was given to me as a task. Each form of powder has its own
mass and packaging. The ready pouch will next be sealed with a sealer machine, while the
bottle will require a stopper and bottle cover. The seal bag is then placed in a packaging box
that already has an expiration date and label, whereas the bottle only requires a label sticker.
Prior to that, an inkjet machine must be used to stamp the expiration date on the label sticker
and packaging box. To protect bottles from contamination from the outside, they must be
shrink-wrapped in plastic.

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3.3 GRINDING SECTION

I learned how to use the RT-34, a small grinder, and a sieve machine during the last month of
my internship. For chicken, beef, white rice, and brown rice, an RT-34 machine is used. With
the help of an installed filter net, this machine grinds dried material into a very fine powder.
Three layers of the filter net must be put in the machine. This filter net is used to determine
the product's size. When using this machine, the ampere metre should not exceed 10 amperes
since the material being grind can heat or burn, resulting in a powder form that does not
satisfy the standards.

After that, veggies including pumpkin, broccoli, and carrot are grind in a small grinder. This
machine can also grind oatmeal and granola. Vegetables require a fine powder texture,
whereas oats and granola require a rough texture. All the material has its own ratio.
Vegetables have a 5:5:5: 5:5 ratio, whereas oats and granola have a 7:7:7 ratio. This machine
needs to be cleaned as well.

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CHAPTER 4: CONCLUSION AND RECOMMENDATION

4.1 CONCLUSION

After 12 weeks of industrial training at MummyRQ, I have gained a better understanding of

the sphere of work. As a result, I'm quite proud of what I've learned, and I'm happy for
finishing this industry training and gaining knowledge that will be valuable in the future. This
experience not only taught me something new, but it also helped me grow as a person. During
my time in this industrial training programme, I learned a lot. Everything I learnt and applied
during the training will be put to the greatest possible use when I enter the workplace later.

Furthermore, all the responsibilities that have been entrusted to me require employee
participation. With this, I'll be able to work in a group and learn more in-depth how to
complete a task. During this term of industrial training, I was also able to improve
communication among all employees.

Finally, this industry training enabled me to think more broadly and maturely while dealing
with any issue that may arise. Assignments can provide me with the opportunity to go further
into and understand each of these tasks. Based on the information obtained, it can be
concluded that this industry training has benefited all parties involved, particularly the
students.

4.2 RECOMMENDATION

After 12 weeks of industrial training in MummyRQ company, I would like to give some
suggestions which is deemed appropriate to make industrial training more quality and
challenging in the future.

I would like to suggest that company need to service machine more than one time so that
damage does not occur frequently.

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APPENDICES

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27
28
REFFERENCES

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