RD-RMU-REC02 REV05_1/1/2020 Extraction of Nitrocellulose using Oil Palm Biomass Waste to Wealth Technology Produce 5 product annualy for downstream Feed & Industrial Technology MuhamadNurfikri Bin Azmi FGV R&D SDN. BHD. PROJECT PROPOSAL A. Project Title A1. Project Code A2. Program A3. Strategic Thrust ( please refer to the roadmap for FGV R&D Upstream) A4. Unit A5. Presenter
- 2 - RD-RMU-REC02 REV05_1/1/2020 Generally, every plant and fibrous material cell is made up of cellulose, hemicellulose, and lignin as the main substance. Cellulose has vast potential applications in the industry due to its unique properties such as its biocompatibility, biodegradability, non-toxic, and many others. Due to the production of crude palm oil from fresh fruit bunch, by-products such as mesocarp fiber, palm kernel shell, empty fruit bunch, and palm kernel cake are abundantly generated. The by-products mainly used as fuel source for the mill’s operation but with a proper extraction process, it can have wider application and generate more profits. From the cellulose, it can be further developed into nitrocellulose through the nitration process. Nitrocellulose has the potential to be developed into propellant for the defence industry as it is sustainable and cost efficient at the same time reducing dependency on foreign technology. Production of crude palm oil from palm fruit processing produced a large amount of byproducts in the form of shells, empty fruit bunch (EFB), and many more. This so-called biomass waste has very limited usage as it has only been used as fuel for heat sources. Especially for EFB, it is a very unpopular biomass waste due to its high moisture content making it less valuable and not economical in the industry. The government’s defense industry is heavily dependent on imported technology which takes up on very large amount on expenditure only. It is very costly and the major concern is the availability of the substance as there are only one or two sole producers in the market. 1. Through the utilization of this biomass, it can help to greatly reduce the amount of waste generated from the process and convert it into more valuable materials or products. 2. Propellant from biomass is a material that produces pressurized gas and it has the potential to replace the current propellant in the market thus make it more affordable and renewable. So, through this development project, it can help to reduce government’s import cost of propellant up to RM750 mil/year - 4.65% Defence Expenditure/year (estimated) B. Introduction C. Problem Statement (please indicate background of problem statement or requisition) D. Project Description (how the propose project can solve the problems)
- 3 - RD-RMU-REC02 REV05_1/1/2020 C 1. To extract cellulose from oil palm biomass for various applications. 2. Development of nitrocellulose through the nitration process. (i) Project Status New Improvement from existing project Continued from existing project (ii) Involvement of Research Instituition/Other Organization 1. FGV Palm Industries 2. Propose for collaboration with expertise from UPNM / 1. Oleochemical -FGV IC (Laboratory) 2. UPNM Facilities – (Laboratory) 3. FGVPI palm oil mill – (selected) 1 STEP 1 Removal of lignin 2 STEP 2 Removal of hemicellulose STEP 3 3 ± 12.5% of nitrogen content for energetic material Nitration process Rinsing & Drying Nitration Characterisation & Analysis Bleaching Repulping Hydrolysis Washing Raw material E. Goal & Objective F. Project Background G. Project Location H. Methodology (detail in material & method of the propose project)
- 4 - RD-RMU-REC02 REV05_1/1/2020 1. Removal of lignin EFB as raw materials will undergoes repulping and hydrolysis process to break and remove the unwanted lignin from the fibre. The products will then characterised and analysed. 2. Removal of hemicellulose Once lignin has been removed, the products will then proceed to the washing process to remove any impurities and unwanted substances. Next, the bleaching process takes place in order to remove the hemicellulose until finally obtain the cellulose. 3. Nitration process For the production of nitrocellulose, the cellulose will react with concentrated nitrate acid and bonded with hydroxyl groups and this process is known as the nitration process until 12.5% nitrogen content is achieved for energetic materials. Lastly, the product will then rinse and dried before final characterisation and analysis take place. 4. Statistical analysis I. Independent Variable: Soaking time, volume of nitric acid II. Dependent Variable: Lignin content, Hemicellulose content, Cellulose content, Nitrocellulose content, Ash content, Nitrocellulose characteristic, Calorimetry test, Energy equivalent value, Gross heat combustion, Functional Group – FTIR, Elemental analysis – EDX, Degree of substitution, Nitrogen content III. Fixed Variables: Empty Fruit Bunch (EFB), bleaching concentration, sample particle size Phase 1: Alkali treatment and Bleaching Samples Soaking Time, hr NaClO2, wt% KOH, wt% A1, A2, A3, A4 0.5 5 6 B1, B2, B3, B4 1.0 5 6 C1, C2, C3, C4 1.5 5 6 Phase 2: Nitration process Samples Soaking Time, hr HNO3, mL H2SO4, mL D1, D2, D3. D4 0.5 100 150 E1, E2, E3, E4 0.5 200 150 F1, F2, F3, F4 0.5 300 150 The experiment will be conducted in a Completely Randomized Design with three replication samples. The data collected will be subjected to ANOVA, and the significant data will be determined using Tukey’s Studentized Range (HSD) Test (P < 0.05).
- 5 - RD-RMU-REC02 REV05_1/1/2020 (i) Project Risk - (iv) Start Date January 2024 (v) End Date December 2024 (vi) Gantt Chart I. Budget (Cost of Project) Item 2024 1 2 3 4 5 6 7 8 9 10 11 12 Fundamental Study Proof of Concept Product Optimization ProductIdentification Product Assessment Analysis Technical Report
- 6 - RD-RMU-REC02 REV05_1/1/2020 1. Validation of product recovery and shelf life storage. 2. Cellulose and nitrocellulose production for broad industrial application and also for defence mechanism. 1. Utilization of unwanted biomass waste which can help to reduce waste generation and create new source of income. 1. A stepping stone to expand in cellulose and nitrocellulose market by diversify the available products. 2. Additional revenue to business unit. 1. Utilization of biomass waste which helps to reduce waste generation 2. Create new waste to wealth products and generate new source of income through introduction of new technology. 3. Minimize government’s dependency to foreign technology and reduce expenditure on the import’s cost thus create saving. (ii)Project ‘Intellectual Property Rights’ (Please state the organization). (i) State any contract obligation with third party that involve to this project J. Planned Outcome (Potential Product for Commercialization/Technical Recommendation & etc) K. BusinessOpportunity (any opportunity for services / professional development) L. Benefitto Group/Cluster/Company/Unit (Tangible and Intangible) M. Impact of the project (please state also what is the impact if the project is not approve) N. Collaboration Opportunity O. Research Team (Plsspecify % contribution) Name Organization (i) Project Leader 1. MuhamadNurfikri Bin Azmi FGV R&D Sdn Bhd
- 7 - RD-RMU-REC02 REV05_1/1/2020 (ii) Team members 1. Dr. Nurul Lina Binti Mohamad 2. Dr. Alinda Binti Samsuri 3. Prof Madya Dr. Siti Aminah Binti Mohd Noor 4. Dr. Siti Hasnawati Binti Jamal 5. Abdul Malik bin Sekak 6. Mohamed Fazil Mohamad Saad FGV R&D Sdn Bhd UPNM UPNM UPNM FGVPI FGVPI (iii) Supporting Staff (Bil) - (iv) Contract Staff (Bil) - Reviewed by: Reviewed by: ............................................................ ............................................................ ( Norhafizah Ghazali ) ( Dr. Nurul Lina Mohamad ) Statistician Head, Feed & Industrial Technology FGV R&D Sdn Bhd FGV R&D Sdn Bhd Approved by: ............................................................. ( Noor Hisham Hamid ) Chief Executive Officer FGV R&D Sdn Bhd
Napier Grass Based Forages Pellet as New Fibre Source for Ruminant Feed Presenter: Muhamad Zulfitri Zainal (Downstream Technology) Abstract Napier grass (Pennisetum Purpurium) is the most popular fodder used in livestock industry in Malaysia as it has high yield and high dry matter compared to the other fodder. Pelleting the Napier grass has many benefit in livestock industries as it easy to store and the quality of the Napier grass can be preserve in long time. Pelleting also improve the palatability of the pellet and reduce the indigestible content of Napier grass. The aim of this study is to formulate forages feed pellet based of Napier grass. The pellet will be determined its physical and chemical qualities. There are two types of pellet will be proposed, which are solely Napier grass and formulated mix forages which inclusion of various types of forages varies with nutrient content. The physical qualities (hardness, texture smell, durability and shelf life) will be observes and the chemical qualities (protein, fibre, energy, fat) will be analyse. The field trial will be conduct to observe the acceptability of the pellet by the beef goat. The feed intake and the body weight of the goats will be recorded to analyse the weight gain and the feed conversion ratio.
REV05_1/1/2020 Napier Based Forages Pellet as New Fibre Source for Ruminant feed Animal Feed Produce 5 product annualy for downstream Feed and Industrial Technology Muhamad Zulfitri Bin Zainal RD-RMU-REC02 FGV R&D SDN. BHD. PROJECT PROPOSAL A. Project Title A1. Project Code A2. Program A3. Strategic Thrust ( please refer to the roadmap for FGV R&D Upstream) A4. Unit A5. Presenter
- 2 - RD-RMU-REC02 REV05_1/1/2020 Forages are the most important feed resource for ruminants as its provide fibre in the ration which enhances proper digestion for ruminant. Napier grass (Pennisetum Purpurium) is the most popular fodder used in livestock industry in Malaysia as it has high yield and high dry matter compared to the other fodder. Fresh cut foder of Napier grass need to be harvest at certain age to obtain the optimum nutrient content to be fed at the livestock. The demand of the forages grass supply in Malaysia ruminant industries is increasing day by day. However, the insufficient grazing area for the livestock had made it difficult to the farmer to provide a high quality forages to the livestock. The grass product such as hay, bale and silage still not enough to support the market demand. To provide the livestock with high quality and consistent nutrient, some of the farmers had fully depended to the imported grass product such as Alfalfa hay, thus increase the feed cost for the forages. Forages grass pellet can be the new alternative method of supply the forages grass to the livestock in the industries as it has many benefits. By pelleting the forages grass, the nutrient content and the quality of the forages can be preserve. The palatability of the forages also can be increase and the nutritional content of the forages can be improving by mixing with other materials. The indigestible content in the grass also can be reduce by pelleting the grass. The high compact of grass pellet also makes it convenient to store and transport the product. 1. To formulate mixed forages feed pellet with different materials and composition 2. To study the physical and chemical quality of formulated forages pellet B. Introduction C. Problem Statement (please indicate background of problem statement or requisition) D. Project Description (how the propose project can solve the problems) E. Goal & Objective
- 3 - RD-RMU-REC02 REV05_1/1/2020 (i) Project Status New Improvement C from existing project Continued from existing project (ii) Involvement of Research Instituition/Other Organization / FT-FGV IC (Laboratory) F. Project Background G. Project Location H. Methodology (detail in material & method of the propose project) 1. Pellet formulation The nutrient content (Crude protein, Crude fiber, Crude fat, carbohydrates Energy content) of the Napier grass and some raw material from agro waste (cassava skin, pineapple leave, PKE, etc.) will be analyse. The pellet formulation will be develop using the compatible raw material to be mix with the Napier grass to improve the nutrient content of the pellet. 2. Napier management I. Harvesting - Napier grass use will be harvest at Napier Farm at FGV Tawai 02, Perak, with planted area around 50ha II. Drying - The most critical step for forage grass pellets processing is to regulate the moisture content of raw materials. The moisture content of the raw material will be study to get the optimum moisture content by using oven drying overnight. III. Chopping – the raw material will be chop the smaller size between 1 -3 cm using chopper machine. 3. Pelletizing 2 type of forages pellet will be developing in this trial: I. Pure Napier Pellet: Pellet that will only use 100% of Napier grass the formulation II. Mixed Forages Pellet: The Napier grass will be mix with 2 or more raw materials to be forages pellet. 4. Analysis The physical and chemical properties of the pellet produce will be study Physical properties: Texture Smell Hardness Shelf life Chemical properties Moisture content Crude Protein
- 4 - RD-RMU-REC02 REV05_1/1/2020 Crude Fibre Crude Fat Energy NDF ADF 5. Feeding Trial The field trial will be conduct to observe the acceptability of the pellet by the beef goat. The feed intake and the body weight of the goats will be recorded to analyse the weight gain and the feed conversion ratio. 6. Statistical analysis I. Independent Variable: Pelletizing, Formulation II. Dependent Variable: Physical Properties (Texture, Smell, Hardness, Shelf life), Chemical Properties (CP, CF, Fat, Energy, NDF, ADF), Feed intake, Weight gain, FCR III. Fixed Variables: Napier grass, type of beef goat, age of beef goat Experiment will be conducted in a Completely Randomized Design with three replication samples. The data of the physical and chemical properties between Pure Napier grass pellet, Mix Napier grass pellet, and Fresh cut Napier grass will be evaluate using Analysis of variance (ANOVA) at a significance level of 5%, and the significant data will be determined using Tukey’s Studentized Range (HSD) Test (P < 0.05). The regression analysis to examine the relationship between; forages pellet and weight gain; feed intake and forages pellet; forages pellet and FCR (i) Project Risk (iv) Start Date Jan 2024 (v) End Date Nov 2024 Project Design Parameter Treatment 1 Treatment 2 Treatment 3 Details Fresh cut Napier Pure Napier Pellet Mix Napier pellet Texture Fresh cut Pelletize Pelletize No. of Sample 4 Type of Napier grass Pakchong Study location FGV Innovation Centre
- 5 - RD-RMU-REC02 REV05_1/1/2020 I. Budget (Cost of Project) J. Planned Outcome (Potential Product for Commercialization/Technical Recommendation & etc) (vi) Gantt Chart
- 6 - RD-RMU-REC02 REV05_1/1/2020 1. A new alternative feed product in livestock industries based of forages as the demand of forage product is high in market demand 1. Improve revenue and feed dependency to imported ingredients 2. Reduce cost of the feed in the market 1. Able to develop and varies a new product of animal feed in the market and utilize the agro waste to wealth. 2. If the project is not approved, the company will lose the opportunity to develop a new feed product that had potential to support the market demand. (ii) Project ‘Intellectual Property Rights’ (Please state the organization). (i) State any contract obligation with third party that involve to this project K. Business Opportunity (any opportunity for services / professional development) L. Benefit to Group/Cluster/Company/Unit (Tangible and Intangible) M. Impact of the project (please state also what is the impact if the project is not approve) N. Collaboration Opportunity O. Research Team (Pls specify % contribution) Name Organization (i) Project Leader Muhamad Zulfitri Zainal FGV R&D Sdn Bhd (ii) Team members Dr. Nurul Lina Mohamad Shah Haizad FGV R&D Sdn. Bhd (iii) Benefactor Rahimi Hissan Wahid Saipol Azmi Shamsuddin FGVPM Sdn. Bhd. 1. New formulation of forages feed pellet 2. New Product Development for animal feed
- 7 - RD-RMU-REC02 REV05_1/1/2020 (iv) Contract Staff (Bil) Reviewed by: Reviewed by: ............................................................ ............................................................ ( Norhafizah Ghazali ) ( Dr. Nurul Lina Mohamad ) Statistician Head of Feed & Industrial Tehnology FGV R&D Sdn Bhd FGV R&D Sdn Bhd Approved by: ............................................................. ( Noor Hisham Hamid ) Chief Executive Officer FGV R&D Sdn Bhd
Application of Spent Silica Adsorbent in CPO Bleaching (Presenter: Dr. Nurul Lina Mohamad) Abstract Spent silica is a waste generated from biodiesel plant to pretreat crude palm oil (CPO) before undergoes next process of biodiesel production. Silica was used as bleaching agent to remove impurities such as aromatic compounds and trace elements. High volume of spent silica was recorded being produced from biodiesel plant in FGV Biotechnologies Sdn. Bhd. Approximately 80 MT of spent silica were being produced monthly. In compliance with Department of Environment (DOE)’s waste standard, spent silica was categorized as scheduled waste 204 (SW204). New exploration on spent silica to transform from waste to wealth were greatly being studied. In this study, activated adsorbent was produced from spent silica and being used to reduce free fatty acid (FFA) content from CPO. Initial findings showed positive results where adsorbent from spent silica has the potential to reduce FFA content from CPO. Series of treatments and methodology optimization were further studied to increase the adsorption efficiency.
FGV R&D SDN BHD (COMPANY NO. 1012623-V) PROGRESS REPORT Project Title : Application of Spent Silica Adsorbent in CPO Bleaching Program : Waste to wealth Project Leader : Noor Syazwani Mohd Saufi Team Members : Dr. Nurul Lina Mohamad Unit : Feed & Industrial Technology Presenter : Dr. Nurul Lina Mohamad Abstract The potential of activated spent silica adsorbent to reduce free fatty acid (FFA) value from crude palm oil (CPO) is studied in this project. Spent silica, a waste generated from biodiesel plant was treated at high temperature and underwent activation process before calcinated for the second time. In the first stage, sodium hydroxide (NaOH) or hydrochloric acid (HCl) solution were used in activation methods and were compared in terms of their effectiveness towards the adsorption rate. Three CPO samples with different initial FFA value were treated with two types of adsorbent in different ratio (1:25, 1:50). The FFA value from all tested samples were successfully being reduced. In comparison, adsorbent activation using NaOH showed better effect compared to HCl solution. The adsorption rate were studied with two different concentration of adsorbent were used. It was measured that higher ratio of adsorbent used resulted in increment of the adsorption rate thus reducing more FFA from CPO. The highest FFA value reduction collected is 54 % with weight ratio of NaOH-activated adsorbent to CPO sample is 8 : 25.
1.0 INTRODUCTION Spent silica is a waste generated from biodiesel plant to pretreat crude palm oil (CPO) before undergoes next process of biodiesel production. Silica was used as bleaching agent to remove impurities such as aromatic compounds and trace elements. High volume of spent silica was recorded being produced from biodiesel plant for example in FGV Biotechnologies Sdn. Bhd. Plant located at Kuantan, Pahang, approximately 80 MT of spent silica were being produced monthly. In compliance with Department of Environment (DOE)’s waste standard, spent silica was categorized as scheduled waste 204 (SW204). New exploration on spent silica to transform from waste to wealth were greatly being studied. In this study, activated adsorbent was produced from spent silica and being used to reduce free fatty acid (FFA) content from CPO. Initial findings showed positive results where adsorbent from spent silica has the potential to reduce FFA content from CPO. Series of treatments and methodology optimization were further studied to increase the adsorption efficiency. 2.0 PROBLEM STATEMENT Abundant generation of spent silica from biodiesel plant has generated disposal cost to FGVB. In order to minimize the disposal cost, transformation of spent silica waste into new useful products is a good approach. As reported in articles, there were many published studies on spent bleaching earth transformed into activated adsorbent and used in various application but there was no study on spent silica waste since silica is uncommon bleaching agent compared to bleaching earth. Despite of very limited references, spent silica was studied in its potential as adsorbent to use in application of FFA removal from CPO. 3.0 GOAL & OBJECTIVE 1) To compare the performances of two activation methods of adsorbent and their effect on the adsorption rate. 2) To reduce FFA value from CPO using activated spent silica adsorbent. 4.0 METHODOLOGY Spent silica was calcinated at high temperature for a time period and impregnanted with chemical solution during activation process. Two types of solution were used in this study; sodium hydroxide solution (alkali) and hydrochloric acid (acid). Second calcination of adsorbent were done to complete the activation process and remove all chemical residues from the adsorbent. Adsortivity test was done by suspended adsorbent into CPO samples with w/v ratio as in Table 4.1. The contact time was fixed for 24 hours at 60 °C before adsorbent was filtered out and analysed the FFA value of each sample. Table 4.1. Design of experiment. Adsorbent Weight ratio of adsorbent to oil sample CPO A CPO B CPO C NaOHactivated 1:25 1:25 1:25 1:50 1:50 1:50 HCl-activated 1:25 1:25 1:25 1:50 1:50 1:50
5.0 GANTT CHART No Project Activities 2023 % Progress J F M A M J J A S O N D 1. Project initiation and direction from benefactors 100 2. Preparation of adsorbent 100 3. Optimization of adsorptivity rate 100 4. Application of adsorbent in CPO bleaching 100 5. Product analysis and assessment of food grade acceptance 20 6. Data evaluation and project completion Milestones Actual progress 6.0 OUTCOME 6.1 Results & Discussions Three batches of CPO samples with different FFA value were tested. Overall, results in Table 6.1.1 showed that activated adsorbent from spent silica can potentially can reduce FFA value from CPO. The performance trend is observed as increasing the dosage of adsorbent will increase the adsorption rate. In addition, from the data, NaOHactivated adsorbent performed better compared to HCl-activated adsorbent. Other than due to the type of activation solution used, other factors may also contributed and affected the adsorption rate such as the quality of CPO. This factor is however yet to be proven and pending to thouroughly analyse. Table 6.1.1 Physical observation of CPO samples after treatment. Samples/Ratio FFA (% as palmitic acid) Reduction Control CPO A 3.84 NaOH 1:50 3.64 5% 1:25 3.62 6% HCl 1:50 3.75 3% 1:25 3.70 4% Control CPO B 6.40 NaOH 1:50 5.79 9% 1:25 5.80 9% HCl 1:50 6.19 3% 1:25 6.14 4% Control CPO C 4.24 NaOH 1:50 3.95 7% 1:25 3.91 8% HCl 1:50 3.99 6% 1:25 3.81 10%
6.2 Recommendations. i. NaOH is recommended to be used as activating solution. The cost of NaOH chemical is also cheaper compared to the cost of HCl. ii. Increase dosage of adsorbent to increase the reduction of FFA value in CPO. Table 6.2.1 Treatment results based on recommendations. NaOH-act Ads : CPO FFA (%) Reduction Ave. Reduction 5:25 2.97 30% 32% 2.80 34% 8:25 1.85 56% 56% 1.88 56% 7.0 BUDGET Category Total Estimated Cost For 2023 Laboratory expenses – Chemical, consumables RM 15,000 Operational expenses – Samples analysis, equipment rental RM 33,000 Travelling and HR cost RM 12,000 Total RM 60,000 8.0 BUSINESS OPPORTUNITY 1) Development of new product from spent silica waste. 9.0 TANGIBLE AND INTANGIBLE BENEFITS TO GROUP/ CLUSTER/ COMPANY/ UNIT OR IMPACT OF THE PROJECT These findings serve as new opporturnity for FGVB to convert their waste into valuable product and hence can reduce the expenditure on disposal cost of spent silica. 10.0 REFERENCES C. K. Lee, K. S. (2010). Removal of Some Organics Dyes by Acid-Treated Spent Bleaching Earth. Environmental Technology. Mohamed Mana, M.-S. O. (2006). Removal of basic dyes from aqueous solutions with a treated spent bleaching earth. Journal of Colloid and Interface Science 307 (2007) 9-16. Tang J., M. B. (2015). One-step calcination of the spent bleaching earth for the efficient removal of heavy metal ions. ACS Sustainable Chemistry and Engineering (2015), 1125-1135, 3(6).
FGV R&D – Food technology Title: PRIME Project (Development of healthy Granola Bar) Presenter: Siti Maslina binti Mohamad Alwi ABSTRACT Project Prime, formerly known as Project Fresh, was initiated during the FGV Board's Strategic Retreat for Business Plan 2022-2024 in November 2021 "Strategic Retreat'. The objective is to develop the healthy snacks product category for the Consumer Products Sector. To date, Project Prime committee has shortlisted granola bars and bites as product segment within the confectionery and snacks category for further evaluation, product formulation, and prototyping for healthy bar. Two types of granola bars were developed as agreed by the committee members which are Prune, Pumpkin seed & Honey and Goji berry, Almond & Caramel. Sensory evaluation among the steering committee have been done to gauge the product performance as well as for further improvement.
FGV R&D SDN BHD (COMPANY NO. 1012623-V) PROGRESS REPORT Project Title : Development of Healthy Granola Bar Program : Technical Workshop 2023 Project Leader : Siti Maslina Mohamad Alwi Team Members : Nur Arina Sabarudin Unit : Food Technology Presenter : Siti Maslina Mohamad Alwi Abstract Project Prime, formerly known as Project Fresh, was initiated during the FGV Board's Strategic Retreat for Business Plan 2022-2024 in November 2021 "Strategic Retreat'. The objective is to develop the healthy snacks product category for the Consumer Products Sector. To date, Project Prime committee has shortlisted granola bars and bites as product segment within the confectionery and snacks category for further evaluation, product formulation, and prototyping for healthy bar. Two types of granola bars were developed as agreed by the committee members which are Prune, Pumpkin seed & Honey and Goji berry, Almond & Caramel. Sensory evaluation among the steering committee have been done to gauge the product performance and for further improvement.
1.0 INTRODUCTION Granola products has become popular food items, since it contains ingredients perceived as healthy and convenient as ideal food to consume especially while camping or engaging with outdoor activities as well as snacks for breakfast alternative. Nowadays, consumer interested for healthy foods and snacks, food manufacturer has found many additional uses and forms of granola such as granola in the forms of bars, cereal, cluster and bites. Generally, granola bar is a baked combination of dry particulate ingredients such as grains, nuts, dried fruits and a sugar syrup as a binder. Commercial granola bars can be hale and hearty, good source of fibre and protein to help curb cravings between meals, but despite these marketing claim, many are loaded with added sugars, calories and artificial flavours may diminish the healthy quality of some over other. Some granola bars option uses sugar alcohols or artificial sweeteners to cut down on sugar content, however, these have been linked to health problems as well. In this project, Strategic Team have engaged with R&D team to create healthy granola bars that is convenient and packed with beneficial nutrient. The development and numerous formulation of granola bars have been improved by using natural ingredients, targeted to use less preservatives and flavouring, substitute sugar as binding agent while maintaining the taste, mouthfeel and texture in order to ensure consumer getting the best possible nutrition. There are four main ingredients as per discussed and all of these bars have specific flavour to enhance the taste:- No. Main Flavor 1. Pumpkin seed and Plum Flavor: Honey 2. Gojiberry and Almond Flavor: Gula Melaka 3. Banana and Raisins Flavor: Caramel 4. Apple and Banana Flavor: Cinnamon Previously, all of these products have been conducted sensory test with steering committee for evaluation. Based on the results, there are two flavours that have been confirmed in terms of formulation and ongoing for up-scaling process. These products are expected to launch by the end of this year. 2.0 PROBLEM STATEMENT There are few challenging situations need to overcome during develop the granola bars in order to get firm texture without interfere the crunchiness and chewiness. The aim to use minimal ingredients without using preservatives and flavouring to target healthy granola bars in the market and taste of sweetness naturally from fruits. This process also related to meet the defined moisture content to prevent the deterioration of the product. 3.0 GOAL & OBJECTIVE To produce healthy granola bars that packed with beneficial nutrient
4.0 METHODOLOGY 5.0 GANTT CHART Project’s Schedule 2023 Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec Product review Formulation development (Lab scale) Analysis Improvement & up-scaling product Product and application testing Stability study (Accelerated) Final progress report Commercialization 6.0 OUTCOME Create and develop granola bars by using own formulation based on discussion of steering committee 7.0 BUDGET Budget of 1.3M from Holdings 8.0 BUSINESS OPPORTUNITY B to C concept. To be available in hypermarket, supermarket and petrol pump 9.0 TANGIBLE AND INTANGIBLE BENEFITS TO GROUP/ CLUSTER/ COMPANY/ UNIT OR IMPACT OF THE PROJECT One of the non-oils and fats product that supports downstream business Raw materials Mixing Packing Dry ingredients Wet ingredients
10.0 REFERENCES Gibbs, G. (2015). Accelerated Shelf Life of a Health Bar Contained in Different Bio-Based Packaging Materials. All Theses, 2130. http://tigerprints.clemson.edu/all_theses A. C. Gregory Investor. (2014). Granola and Granola Products Containing Chocolate and Methods of Preparation. US Patent Application Publication Smith et al. (2014). Savory Granola Cluster Snack Food. US Patent Application Publication Sharifah Samsiah, M., Noor Azizah, A., Moey, S. W., & Latifah, M. S. (2011). Accelerated shelf life studies of high energy pineapple granola bar. Acta Horticulturae, 902, 539–546. https://doi.org/10.17660/actahortic.2011.902.71
R&D Technical support to TRTH on Frying Oil Presenter: Sharifah Khorsiah Syed Khodri and Siti Maslina binti Mohamad Alwi ABSTRACT In March 2023, Food Technology, 2 researchers from FGV R&D were invited to provide technical support for the newly introduced palm olein to customers in the United States by TRT Holdings. The program was divided into 2 segments. First, the team conducted frying demonstrations to show palm olein's performance compared to other oil (canola). Secondly, the R&D team visited several customers from different regions who were using cooking oil and potentially adapting to TRT cooking oil. The site visits aimed to provide technical support to potential customers and solution providers on any issues they were experiencing in using cooking oil and suggest possible solutions. Introducing a new cooking oil to customers can be an exciting opportunity to showcase the benefits and features of TRT products.
Report on FGV R&D Technical support to TRTH on Frying Oil R&D Team Members : Sharifah Khorsiah Bt Syed Khodri Siti Maslina Binti Mohamad Alwi Places and Facilities Visited : Restaurants around Manhattan, Brooklyn, Queens, and Philadelphia Dates of Visit : 23rd of March 2023 to 3rd of April 2023 Introduction In March 2023, Food Technology, 2 researchers from FGV R&D were invited to provide technical support for the newly introduced palm olein to customers in the United States by TRT Holdings. The program was divided into 2 segments. First, the team conducted frying demonstrations to show palm olein's performance compared to other oil (canola). Secondly, the R&D team visited several customers from different regions who were using cooking oil and potentially adapting to TRT cooking oil. The site visits aimed to provide technical support to potential customers and solution providers on any issues they were experiencing in using cooking oil and suggest possible solutions. Introducing a new cooking oil to customers can be an exciting opportunity to showcase the benefits and features of TRT products. This report provides an overview of the site visits conducted and the technical support provided. Mission To introduce FGV palm-based products into the US Products introductions Cooking Oil (35.7 lbs. / 16.2 kg / 18 liters) Frying shortening (39.6 lbs. / 18.0 kg) Bakery shortening (44.0 lbs. / 20.0) Activities Product benefits demonstration (Palm Cooking Oil vs. other oils) Frying method, fryer management, and product handling Provide free samples for try-outs (1 week supply) Customer visits (product demo, check-in & final check-in/orders) Samples distribution Technical advisory & customer service Our role Provide guidelines and information on characteristics of palm olein and fryer management to increase frying life Establishing a relationship with the customer and demonstrating the value of the product.
Emphasize the need to understand the customer's needs and tailor the product demonstration to meet those needs with the agent Provide guidelines for providing free samples for feedback. Discuss best practices for follow-up after the initial visit to agents. Agents should be prepared to answer any questions the customer might have and provide additional information as needed Frying demonstration The objective of the frying demonstration is to showcase the different properties of palm oil in comparison to canola/soy oil. Fryer management Describe the significance of fryer management in achieving the optimum results for the product. The flavor and quality of the food can be enhanced, and good fryer management can also increase the fryer's lifespan. Give advice and best practices for managing fryers by doing frequent fryer cleanings, using the proper oil, and controlling the temperature. Provide information in flyers to potential customers for more information on the importance of fryer management for ensuring the best possible results with the product. During the session cooking oil demonstration was conducted to showcase the benefits of using TRT cooking oils. The demonstration was conducted to provide information about different types of oils and their properties. The primary objective of the cooking oil demonstration was to educate participants about the benefits of using high-quality cooking oils. The demonstration also aimed to showcase the differences between different types of oils, handling, and also fryer management. The demonstration was conducted in Happy Vege Restaurant and was attended by a group of chefs and restaurant owners. The technical support team started by providing a presentation on the different types of oils and their properties, including smoke point, flavor, and nutritional benefits. The team explained the differences in taste, aroma, and texture of the foods cooked with different oils and the impact of the smoke point on cooking. The demonstration's setup was as follows. Application test: Frying Materials Frying medium TRT Vegetable Cooking Oil Chef Quality Canola frying oil Frying liquid shortening
Apparatus French Fries Extension cord Cooking oil / Frying liquid shortening / Chef Quality Canola frying oil Tong Testo 270 - TPC 3 kg Deep fryer (4 quart) Apron Thermometer Paper plate Stopwatch Spoon & fork Paper towels Scale Stainless steel strainer 250 ml beaker Tray Method Frying protocol and oil collection 500 g frozen French fries were fried in 3.5 kg oil for 5.5 minutes at 175C in a commercial single unit electric fryer Each oil sample was collected at 180C and cooled to 60C. French fries are collected for tasting Analysis Total Polar Compound Color by observation Results TRT Vegetable Cooking Oil Chef Quality Canola frying oil Frying liquid shortening
Observation TRT Vegetable Cooking Oil Chef Quality Canola frying oil Frying liquid shortening Oil Product solidifies Clear yellowish Semi solid Good flowability even stored in 10°C French fries Golden brownish and appealing Fries are crunchy and less greasy Color of fried food (fries) - appealing and golden. Greasier and less crispy Dark and looked burn Most preferable richness in the mouth and tasteful The fries are soggy and burnt after taste after 3 rd cycle of frying Oil After 5th frying - no apparent oil color change. During frying, no off odor was detected from the oil or fried food. The fried food is crispy. After 5th frying - no apparent oil color change. During frying, the oil produced an uneasy odor and the food smells the same. The color of the oil darkened at 170°C The oil started to foam at the second cycle of frying The frying was stopped at 5fth cycle frying due to the overflow of foaming Total polar compound Frying cycle TPC 1 14.5 2 14 3 14 4 17.5 5 12 Frying cycle TPC 1 10 2 10.5 3 10.5 4 11 5 14.5 Frying cycle TPC 1 31 2 31 3 29.5 4 28.5 5 25.5 Conclusion Good frying stability Good frying stability Not suitable for frying TRT Vegetable Cooking Oil Chef Quality Canola frying oil Frying liquid shortening
The demonstration was successful in educating participants about the benefits of using highquality cooking oils. The participants were able to taste and smell the differences in the foods cooked with different oils, and they appreciated the information provided by the team. Technical advisory & customer site visit Samples of palm olein IV 64 were distributed to Chinese, Malaysian, Vietnam, Thai, and Italian restaurants around Manhattan, Brooklyn, Queens, and Philadelphia. The following is a list of restaurants that have received samples during the visit. No Restaurants 1 Happy Veggie Restaurant 2 Canton lounge 3 Soothrnyc 4 New Shanghai Deluxe 5 Golden Imperial Palace 6 Thai restaurant - 1 restaurant ready to order 7 Malaysian cuisine 8 Pho 60 9 Choi Fook Restaurant 10 Ipoh Kitchen Asian Cuisine 11 Bamboo Garden Restaurant 12 New Mulan 13 Djakarta 14 Murtabak ok 15 Selunga cafe 16 Banana leaf 17 Sunrise cafe 18 Oregon steaks 19 Avenue steaks 20 Naples 2q Papa Luigi’s During the technical advisory portion of the visit, the following points were discussed: Different types of cooking oil and their suitability for different cooking methods The effects of rancid oil on the taste, smell, and health benefits of cooking Proper storage and maintenance of cooking oil Disposal of used cooking oil Recommendations Based on the technical advisory and customer site visit, the following recommendations are made: Handling palm oil in colder countries requires some special considerations due to the fact that the oil can become more viscous and solidify at lower temperatures.
The customer should consider using different types of cooking oil for different cooking methods to ensure the best results The customer should check the quality and freshness of their cooking oil regularly to avoid using rancid oil The customer should encourage their staff to properly dispose of used cooking oil to prevent environmental pollution Issues and Mitigation Issues Remark Mitigation The product solidifies when it is stored at 10°C and below. Store at room temperature or slightly above, this will help to prevent the oil from solidifying and becoming difficult to handle. If it has solidified, it can be gently heated to return it to a liquid state. It's important not to overheat the oil, as this can cause spoilage and changes in quality. When transporting in cold weather, use insulated containers to maintain a consistent temperature. This will help to prevent the oil from freezing or becoming too cold. Protect containers from extreme temperature fluctuations, as this can cause the oil to degrade and lose its quality. Oil color – Compared to the oil that is typically used, this oil is darker. Pamphlet - to inform on characteristics of palm olein and fryer management to increase frying life Paste preparation - paste hardens and was not convenient for them to use instantly This oil is not suited for such preparation methods
Next action Understand the issue: Gather as much information as possible from the customer regarding the frying issue. This can include information on the type of food being fried, the temperature and time of frying, the type of oil being used, and the desired sensory profile. Conduct experiments: The R&D team will do the analysis with different types of oils, frying temperatures, and cooking times to determine the optimal frying conditions for the specific food product. Analyze results: Analyze the sensory characteristics of the fried food, including texture, flavor, color, and aroma. Conduct sensory analysis tests to obtain feedback from trained panels Make improvements: Modify the frying oil to enhance the sensory profile of the fried meal based on the findings of the trials and analyses. Continuous engagement with TRT for oils and fats products
FOOD SECURITY – What and How Can FGV R&D Contribute? Juriana Binti Zabidin Abstract Food Security definition by United Nations’ Committee on World Food Security, is that “People, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food that meets their food preferences and dietary needs for an active and healthy life.” Approximately 9.2% of the world's population faced hunger in 2022, compared with 7.9% in 2019. Food insecurity disproportionately affects mostly people in rural areas and there is an urgent need to ensure that this population have the needed support. Malaysia remains vulnerable to food insecurity in the future due to its reliant on imports for maintaining its food supply, especially for rice. Around a quarter of Malaysia’s food supply comes from imports especial for food that is categorized as staple food. Staple food is a food that makes up the dominant part of a population’s diet. Food staples are eaten regularly and supply a major proportion of a person’s energy and nutritional needs. Analyzing and focusing the action towards the key challenges in food security and the four (4) main components namely availability, accessibility, utilization and stability and sustainability (these key components are in line with the latest concepts recommended by the Food and Agriculture Organization of the United Nations – FAO), is critical in order for FGV R&D to narrow the focus in contributing to food security initiative in Malaysia
FGV R&D SDN BHD (COMPANY NO. 1012623-V) TECHNICAL WORKSHOP ABSTRACT Presentation Title : FOOD SECURITY – What and How Can FGV R&D Contribute? Program : Technical Workshop Project Leader : Pn. Juriana Binti Zabidin Unit : Food Technology Presenter : Pn. Juriana Binti Zabidin Abstract Food Security definition by United Nations’ Committee on World Food Security, is that “People, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food that meets their food preferences and dietary needs for an active and healthy life.” Approximately 9.2% of the world's population faced hunger in 2022, compared with 7.9% in 2019. Food insecurity disproportionately affects mostly people in rural areas and there is an urgent need to ensure that this population have the needed support. Malaysia remains vulnerable to food insecurity in the future due to its reliant on imports for maintaining its food supply, especially for rice. Around a quarter of Malaysia’s food supply comes from imports especial for food that is categorised as staple food. Staple food is a food that makes up the dominant part of a population’s diet. Food staples are eaten regularly and supply a major proportion of a person’s energy and nutritional needs. Analysing and focusing the action towards the key challenges in food security and the four (4) main components namely availability, accessibility, utilization and stability and sustainability (these key components are in line with the latest concepts recommended by the Food and Agriculture Organization of the United Nations – FAO), is critical in order for FGV R&D to narrow the focus in contributing to food security initiative in Malaysia
1.0 INTRODUCTION The United Nations Committee on World Food Security defines food security as that “all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food that meets their food preferences and dietary needs for an active and healthy life.” Malaysia has an urgent need to address food security as a top item on the national agenda. The country is not self sufficient for many food items, and the situation is worsening. As a result, Malaysia is depending even more on imports, and the intake of proteins and micronutrients remains inadequate. Food security is dependent on four critical pillars: availability, access, stability, and utilization. Let’s explore these pillars and find out how they affect food security. Among the key challenges for Malaysia to secure food security are: i. Land Use & Arable Land The continuous migration of the rural population to cities has led to the marginalization of agricultural land, especially in the mountainous areas of developed countries. Therefore, as an important source of food, cultivated land is under enormous pressure, and significant changes are taking place in in terms of how and extent to which this land is used. ii. Existential Threats Climate change and biodiversity loss have also become a concern. Flooding and desertification lead to the loss of agricultural lands and biodiversity. iii. Smallholders Livelihood Enhancing smallholders’ livelihood (production capacities and their economic and social resilience) may have a positive impact on food security. This will encourage farmers to move towards sustainable agriculture and improve their social and economic status. iv. Unexpected Shocks The Covid-19 pandemic and the raging Russia-Ukraine war have caused a disruption in the global supply chain which affect Malaysia’s ability to import food and nitrogen-based products. Due to this restriction, Malaysia’s staple crop production and food availability has been affected. A staple crop/food by definition dominates the major part of human diet and supplies a major proposition of the energy and nutrient needs. If staple crops are threatened by drought, pests or nutrient poor soils, hunger and poverty can rise dramatically. Almost all of the world’s food energy intake is satiffied by just a few crop plants; rice, maize and wheat. However, these crops alone are insufficient for global food security. Diversifying crops to include coarse grains, roots, tubers, pulses and oilseeds is crucial. Cassava stands out as a crop capable of addressing worldwide food security needs 2.0 PROBLEM STATEMENT Research and development of cassava as main alternative staple food in Malaysia especially as replace for wheat flour.
3.0 GOAL & OBJECTIVE To create awareness regarding the global issue on food security and how FGV R&D can contribute to support Malaysia initiative to address this issue. To bring forward Food Technology proposal to research and development cassava flour as one potential exploratory project under food security initiative 4.0 TANGIBLE AND INTANGIBLE BENEFITS TO GROUP/ CLUSTER/ COMPANY/ UNIT OR IMPACT OF THE PROJECT i. Create potential new product segment for FGV IF (for both upstream and downstream) ii. Generate new revenue from new product category 5.0 REFERENCES i. Presentation deck from GIFT – Revitalising Malaysia AGRI FOOD Industry through a Food Security Hub ii. Article from KEARNEY – Transforming Malaysia into a more food security nation