EVALUATION OF FOOD PRODUCTS

FACULTY OF FISHERIES AND FOOD SCIENCES

STM3116
INTRODUCTION TO FOOD SCIENCE

GROUP ASSIGNMENT

EVALUATION OF FOOD PRODUCTS
(AYAMAS AND RAMLY BRAND)

NO. MATRIC MEMBER’S NAME
NUMBER

1 S59424 NUR ILLIYANA ANIS BINTI ZAINOL ABIDIN

2 S57896 NUR AYUNI SYAQILA BINTI MOHD RODZI

3 S60182 SYARIFAH NURFATINI BINTI SYED ABDILLAH

4 S58042 NUR SAFWANAH BINTI ABDLLAH @ ZULKIFLI

ASSIGNMENT GROUP: GROUP 12
CLASS GROUP: K1

LECTURER: DR. AZLIN SHAFRINA BINTI HASIM

TABLE OF CONTENTS
TABLE OF CONTENTS.................................................................................................................2
LIST OF TABLES...........................................................................................................................3
LIST OF FIGURES .........................................................................................................................4
AYAMAS CRISPY NUGGETS AND RAMLY CHICKEN NUGGGETS .................................. 5
1.0 INTRODUCTION .................................................................................................................... 6
2.0 PROCESSING FLOW OF PRODUCT .................................................................................... 8

2.1 Ingredients............................................................................................................................. 8
2.2 Processing Flow .................................................................................................................. 10
2.3 Technology Involved........................................................................................................... 16
3.0 FOOD SAFETY ..................................................................................................................... 20
4.0 FOOD QUALITY................................................................................................................... 22
5.0 NUTRITION VALUE OF PRODUCTS ................................................................................ 25
6.0 LABELLING AND PACKAGING........................................................................................ 27
7.0 REFERENCES ....................................................................................................................... 30
8.0 GROUP MEMBERS ..............................................................................................................34

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LIST OF TABLES
Table 2.1.1: Comparison ingredients of chosen nugget products ...................................................9
Table 4.0.1: Food Quality of Ramly and Ayamas brands.............................................................24
Table 6.0.1: Labelling and packaging of Ramly and Ayamas brands...........................................29

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LIST OF FIGURES
Figure 2.2.1: Vertical inregration of Ayamas poultry....................................................................10
Figure 2.2.2: Ayamas’ four tier to manufacture their product.......................................................11
Figure 2.2.3: Commercial production of poultry meat in poultry processing plant.......................12
Figure 2.2.4: The layer of coating nuggets ....................................................................................14
Figure 2.2.5: The flow of nuggets processing................................................................................15
Figure 2.3.1: Shackling machine ...................................................................................................16
Figure 2.3.2: Stunning machine .....................................................................................................16
Figure 2.3.3: Scalding machine and rubber finger attachment......................................................17
Figure 2.3.4: A bowl chopper with a vacuum hood.......................................................................17
Figure 2.3.5: Forming machine......................................................................................................18
Figure 2.3.6: Breader Drum ...........................................................................................................18
Figure 2.3.7: Batter application machine.......................................................................................19
Figure 2.3.8: Continuous Conveyor Belt Frying Machine Fryer...................................................19

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AYAMAS CRISPY NUGGETS AND RAMLY CHICKEN NUGGGETS
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1.0 INTRODUCTION

The first nugget was invented in the laboratory at Cornell University in New York City in
the 1960s by Robert C. Baker who was a food scientist. It was because the price of chicken
fell during that time due to the inefficiency of cooking chicken. As to increase the volume of
food processing from 25% by 2050, various products produce in the meat processing
industry. Nowadays, nuggets are a well-known meat processing product that contributes to
market value that are produced many types of meats such as chickens, goats, fishes and
buffalo (Varalakshmi, 2016). Chicken nuggets’ meat contains B-vitamins and protein as the
main ingredients is chicken. In fact, nuggets product should deal with high quality of meat,
whole-grain ingredient and less sodium.

Evidently, various brands of nuggets that commonly persue by Malaysian’s but we
agreed to choose Ayamas and Ramly brand as it is ‘must have’ brand in the markets.

Ayamas Food Cooperation Sdn. Bhd. is a Malaysian’s first company which to breed,
process and retail ‘halal’ chicken based products and provided a supply to a local and
international markets such as Singapore, Indonesia, Brunei, Hong Kong and in the Middle
East by processing about 100,000 birds per day (Soong, 2007). Ayamas was known as KFC
Food Processing Sdn. Bhd. and it is original plant is in Kuchai Lama, Selangor in 1982
which to supply the higher grade of nine-piece cut chicken and chickens based product to
KFC (Kentucky Fried Chicken) outlets and also Pizza Hut outlets in Malaysia. In 1988,
Ayamas increases their business by grown up a Ayamas Convenience Stores Sdn. Bhd. that
known as Kedai Ayamas Sdn. Bhd. While in 1966, they open Kedai Ayamas stores and Rasa
Gourmet Sdn. Bhd. which is known as Rasa Ayamas Sdn. Bhd. and operates RasaMas
Restaurants. In addition, Ayamas Food Cooperation Bhd was renamed as Ayamas Food
Cooperation Sdn. Bhd. which supplies branded chicken products that covers fresh chicken,
nuggets, bone-in-category, burger, meatballs, frankfurters and provided a shelves stable
product such as canned curry chicken, 100 percent fresh chilli sauce and many more
(Mokhtar, 2014). Ayamas also have a business partner with a popular outlets llikes KFC and
Pizza Hut (Ayamas, 2021).

Ramly Food Processing Sdn. Bhd. also known as Perusahaan Burger Ramly Mokni Sdn
Bhd. is a small and medium enterprise owned by local Bumiputera which focusing to

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produce Halal, hygienic and high-quality products. It was founded by Dato’ Dr. Haji Ramly
Mokni and his wife, Datin Hajjah Shala Siah Abdul Manap while his son, Mohd Zaharin Bin
Dato’ Dr. Haji Ramly and his daughter Siti Hayu Binti Dato Dr. Haji Ramly as the director
of the company. In 1978, he as a butcher started a small business and sell home-cooked
burgers with the help of his wife to grab an opportunity as the imported meat was in high
demand in Malaysia on that time. They manually made their meat burgers in their house at
Jalan Haji Hussein, Kampung Baru and continue to do this business by opening a burger
shop near Chow Kit area. Luckily, their meat burgers became famous and high demand. In
1984, they establish a company. In just four years, they successfully opened a factory in
Bandar Tun Razak and produced about 10,000 pieces meat burgers in a day. The company
have processing plant that offering career in management, marketing and distribution which
located in SME Industrial Park, Mukim Batu, Kuala Lumpur. As a successful company that
produce an annual sale that reach RM 1 billion and using 1.5 tone of meat for processing
their products, they have ten subsidary companies. They are produced high quality products
and various choices of product sold. For instance, chicken and meat burger, frankfurter,
nuggets, meatballs, minced meat, beef and chicken loaf (Ramly, 2021).

The ten subsidiary companies of Ramly Sd. Bhd.:
• Ramly Food industries Sdn. Bhd
• Ramly Food Processing Sdn. Bhd
• Ramly Food Marketing Sdn. Bhd
• Ramly Food Services Sdn. Bhd
• Ramly Halal Logistic Sdn. Bhd
• Ramly Halal Mart Sdn. Bhd
• Ramly Project Management Sdn. Bhd
• Ramly Poultry Integrated Sdn. Bhd
• Ramly Halal kiosk Sdn. Bhd
• Ramly Mokni Holding Sdn. Bhd

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2.0 PROCESSING FLOW OF PRODUCT
2.1 Ingredients

Chicken meat contains B-vitamins and protein provided for healthy eating plan.
Meanwhile, the nutrition in Ayamas chicken nuggets contains fat, monosaturated fatty acids,
polysaturated fatty acids, saturated fatty acids, trans fatty acid and carbohydrates. In Ramly
chicken nuggets provided carbohydrate, protein and fat. Both of this nutritions facts are on their
packaging for consumer understanding and dietary plan (Hafid et al., 2019).

Ayamas produced three different type of chicken nugget which are golden chicken
nuggets, crispy chicken tempura and crispy chicken nugget. The main ingredients in Ayamas’
nugget products are chicken meat, wheat flour, chicken seasoning, soy protein, salt, palm oil,
permitted food conditioner as stabilizers and additives from plant and synthetic origin. The
different ingredients in each product; in golden chicken nuggets contains breadcrumb breader,
wheat fiber; in crispy chicken tempura nuggets contains tempura breader, spices, yeast extract
and, disodium inosinate and guanylate as permitted flavor enhancers; in crispy chicken nuggets
contains tempura (Ayamas, 2021).

Furthermore, Ramly produced only two different type of chicken nuggets which are
tempura coated chicken nuggets and chicken nuggets. The main ingredients in Ramly’ nugget
products are chicken meat, soy protein, vegetables fat, wheat flour, corn flour, spices, salt,
monosodium glutamate (MSG) as flavor enhancer and permitted food conditioner. The different
ingredients in each product are the coating such as tempura in tempura coated chicken nuggets
and breadcrumbs in chicken nuggets (Ramly, 2021).

Ayamas Crispy Nuggets and Ramly Chicken nuggets provided different ingredients that
consumer can taste the different of their nuggets. For Ramly Chicken Nuggets used wheat and
corn flour as their batter for chicken meat coating. The corn flour contains carotene pigment in
the corn which provided yellowish color for natural color of nuggets. Besides, it also can
increase the crispness and decrease puffing in batter system as moisture retention is low for
coating (Xue & Ngadi, 2007). Furthermore, Ramly nuggets do not contains additives for coloring
because it is naturally from the corn flour compared to Ayamas nuggets. Therefore, we preferred
to choose Ramly Chicken Nuggets as the best nuggets.

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Ramly Chicken Nuggets Ayamas Crispy Nuggets
Chicken meat Chicken meat
Breadcrumbs breader Tempura breader

-Wheat flour Wheat flour
-Corn flour
-MSG as flavor enhancer Chicken seasoning
-Spices Soy protein
Soy protein Salt
Salt Palm oil
Vegetable fat Permitted food conditioner and stabilizers
Additives from plant and synthetic origin
Permitted food conditioner

-

Table 2.1.1: Comparison ingredients of chosen nugget products.
by (Ayamas, 2021) and (Ramly, 2021).

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2.2 Processing Flow
Nuggets are a meat processing that involved many processes from raw materials to

product distribution. It is made of seasoned meat with coating, half or fully cooked in a deep
fried and frozen in suitable temperature to maintain its quality. The main ingredient is chicken
meat and additional ingredients for coatings such as flour, tempura, breadcrumbs and many
others (Hafid et al., 2019).

Vertical integration is type of material flow or supply chain of poultry company to
produce or services purchased that control by manufacturer. It is to ensure the flow of materials
moves in efficient and uniformly. Ayamas is using the adaption of backward integration consist
of poultry division, processing plant and marketing division (Amran et al., n.d). (Figure 2.2.1).

Figure 2.2.1: Vertical inregration of Ayamas poultry by (Amran, n.d).
The processing started from a raw material which is poultry farm. For Ayamas Poultry
Industry, they have 4 tier (Figure 2.2.2) which are contract boilers farms division, hatchery
division, breeders farm and lastly feed mil. With processing plants that used Halal standard

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quality, they had made chickens selection from the livestock before further process to guarantee
the quality and followed the standard of Halal (Amran et al., n.d).

Tier 4 Tier 3 Tier 2 Tier 1 Manufacturer
(Feed mill) (Breeders farm (Hatchery (Contract
division, 66 boilers farms
division, 66 breeders division)
breeders

Figure 2.2.2: Ayamas’ four tier to manufacture their product by (Amran, n,d).

According to Shahdan et al. (2016), the Halal standard for poultry meat production
should use a system for Halal slaughtering with procedure and standard process organized by
control points for Halal slaughtering (CPHS). The processing of nuggets has eleven flows from
poultry farm to food processing of nuggets (Figure 2.2.3). While, for flow of food processing of
nugget product have ten flow to followed (Figure 2.2.5). Both processing flow included in
general process of nuggets for distribution.

Starting from the rearing chicken in poultry farm and transport into lairage for chicken
transport to poultry processing for further process. In the processing plant, all the chicken arrival
will unload properly to prevent damage or bruising of chicken. Next, shackling the chicken by
using slaughtering shackle with suitable size. The chicken should be shackle carefully and used
blue light room to slow down chicken activities (Baader Food Processing Machinery, 2021). For
stunning, the chicken must in unconscious condition before slaughtering. It is used water
stunning contain electric charge followed Halal Department of Islamic Department Malaysia and
Hazard Analysis and Critical Control Point (HACCP) guidelines. For instance, a body weight of
broilers is 2.40kg (kilogram) to 2.70kg, 2.50V (Voltan) to 10.50V is used on 3.00s (seconds) to
5.00s.

After that, neck cutting or slaughtering process with correct Halal guideline with suitable
equipment. Another guideline from stunning to slaughtering are the chicken must alive and not
get killed or in serious injured, should be Muslim slaughterman with completely guide by
Islamic or Halal authority, the stunning’s equipment should not use on pigs (Abdullah et al.,
2019). In addition, in scalding process, feather is hard to lose them. Thus, the attachment of

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follicles of feathers can be loose it by submersing into hot water at 53.35˚C for 1 minutes. The
suitable time and temperature are important to prevent skin or cuticle damage of chickens. After
that, picking process using picking machine with rubber fingers attachment in it to easily pull out
the chicken’s feathers Then, the evisceration takes over to remove the internal organs such as
lungs, intestine, ureter, kidney and others. Meanwhile, washing and chilling chicken to limit or
wash away the microbial growth and pathogen for food safety. In chilling process should 38˚C in
pre-chilling while in main chiller is 30˚C to 35˚C. At exit chiller must less than 4˚C with time
reducing is 45minutes to 60 minutes in the chiller (Sams, 2000). Lastly, these products arrived at
packaging section for next process production of desired frozen food.

Figure 2.2.3: Commercial production of poultry meat in poultry processing plant by (Shahdan et
al., 2016).
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After unloading the chicken product from poultry processing to processing plant, the
chicken must debone in boning room. Next, chicken meat processing involved chopping with
emulsion process to reduce a particle size of meat. Before emulsion process, chopping the meat
into fined fat particle for stable meat emulsion.

Emulsion of meat is a technology in meat processing products. This emulsion of meat
consists of water, muscle protein from chicken meat, salt and sodium tripolyphosphate (STP).
The salt and STP are used in this process for protein extraction while water in the form of dry ice
to soluble the salt and kept the low temperature of meat to prevent protein denature. This process
is important for the final product and quality of nuggets act as stabilizer. Myosin that contains in
protein muscles that beneficial for fat emulsion process and water holding that produce oil-water
interface. Thus, when fat particle is smaller may increase the stability to ensure the abundant of
protein film in the meat will coat the fat particle closely. In addition, it is to keep the fat in the
protein matrix and prevent separation of fat and water during frying. When chopping continues,
the surface tension of fat particle will decrease and increase the emulsion temperature at the
same time. Meanwhile, the surface area of fat particle also increasing as the reduction of particle
size and made more protein will coat the fat globules resulting a homogenous matrix structure
during chopping. From emulsion process will contribute to form emulsion with great water and
fat binding properties in chicken meat process (Devatkal et al., 2014).

Reducing the temperature during the chopping of meat process by using ice or a blend of
frozen or carbon dioxide snow. The meat will become too soft and separating from shaping
process if the temperature is not cold, so that the temperature of meat must reduce to -3.3 ˚C to -
2.2˚C (Owens, 2000).

Besides, the form of product which is nuggets’ shape. A hopper is used to place the meat
into desired shapes of forming apparatus. The meat to produce the nuggets’ shape will
completing the repeating cycle and moved on the conveyor belt for coating steps (Owens, 2000).

The next step is coating the nuggets with coating process such as pre-dusting, batter and
breading steps (Figure 2.2.4). The pre-dusting is the first step before batter and breading the
nuggets using flour, egg albumen or whey of a both side of meat. The adhere of free water
surface of nuggets are important to produce good coating. This coating provided a flavor such

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spices, compared to other layer of coating because it is protected or embedded inside a layer of
meat and prevent from reducing the flavor when frying. (Barbut, 2016).

The battering process of meat process using tempura which is cohesion batters with
leavened agents by dipping or submerging. Ingredients used are wheat flour and corn starch to
creates crispy with air pocket when deep frying but in Ayamas nuggets used only wheat flour
(Ayamas, 2021). When frying, the flour will create hard surface on nuggets. Thus, a corn starch
used to overcome this problem which creates a tenderizing effect of nuggets. Besides, other
ingredients used are flavors and modifying agent such as fat conditioners and emulsifiers for
texture (Barbut, 2016).

Next, to create a texture, increase the volume and weight of nuggets is breading process.
This type of breading flour provides the light brown and thick coating. In Ramly nuggets used
breadcrumbs for crispy texture (Ramly, 2021). After the meat is coated, it is cooking and frying
process. The important of this process is to maintain the soft coating on the nuggets, to produce
light brown or golden surface color, to cook the meat and to prevent microbial growth. It is only
taking less than 1 minutes at 185˚C to 195˚C of oil temperature (Tamsen et al., 2018).

After cooking process is freezing process to preserve and maintain the freshness of
nuggets and its shelf life before packaging process. To prevent the coatings crack or uneven
shapes is to monitor and control the procedure of freezing. The initial freezing occurred in
freezing tunnel while another freezing process at warehouse for storing with temperature around
less than -20˚C. Lastly, all the nuggets will package and prepare for distribution to the markets
(Barbut, 2015).

Figure 2.2.4: The layer of coating nuggets by
(Barbut, 2015).

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Prepare Formation Reduce Particle Size

Add ingredients / Pre-dust
Reduce Temperature Batter
Bread
Form Product Fry

Coat Product

Cook Product
Freeze Product

Figure 2.2.5: The flow of nuggets processing by (Owens, 2000).

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2.3 Technology Involved

Figure 2.3.1: Shackling machine by (Owens, 2000).
A shackling machine used for hung the birds on shackle after unloading the birds from
the poultry farm. The size of shackle suitable with the legs of birds. With shackle machine, the
workers can easily handle and transfer the birds for the next steps (Owens, 2000).

Figure 2.3.2: Stunning machine by “Water bath stunner Puresine”, 2021.
Before slaughtering the birds, stunning machine provided the electrical current flows
through water which allowed the birds on shackle to be unconscious, reduced stress from
flapping their wings and keep them calm. The head of birds immerse in the water bath with
suitable voltage and current flow (Baader Food Processing Machinery, 2021).

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Figure 2.3.3: Scalding machine and rubber finger attachment by “Plucking”, 2020 and
“Automatic plucker for poultry feathers – Dutch poultry tech,” 2020.

Rubber attachment with finger-like shape mounted in scalding machine would rotating
when birds passed through. The speed of this finger would remove the feathers of the birds
efficiently with water sprays. The long finger of rubber attachment would remove the feathers in
difficult parts of birds to reach such as legs and wings (Baader Food Processing Machinery,
2021).

Figure 2.3.4: A bowl chopper with a vacuum hood by (Rust & Knipe, 2014).
A bowl chopper with a vacuum hood is used for meat processing to cut into particle size.
The meat would be forced out through a different size of holes and cut off by six rotating knife
with stable rotation speed. The temperature also important for quality product produce when
chopping the meat (Rust & Knipe, 2014).

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Figure 2.3.5: Forming machine by (Owens, 2000).
The forming machine is ability to process in a meat production. It has a hopper which
gives pressure and pressed on the meat into a mold plate with variety size for shaping the meat.
The forming meat would push out on the moving conveyor belt after the hopper move up. This
process kept repeating while conveyor belt still moving (Owens, 2000).

Figure 2.3.6: Breader Drum by “Peralatan Ketum nugget”, n.d. and (Barbut, 2016).
The breader drum is a perfect and consistent coating for meat product. Addition of drum
applicator provides an even coating that rotate slowly while the meat rolled slowly inside with
fully covered with pre-dust. The excess pre-dust removed while on the moving conveyor belt and
ready for the next process (Barbut, 2016).

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Figure 2.3.7: Batter application machine by “Active tempura applicator”, 2021
The batter application machine is to coat the meat through a moving conveyor belt. The
meat submerged into a batter for better and perfect coating. The overflow process applied and the
batter is recirculated to keep the batter flow on the meat (Owens, 2000).

Figure 2.3.8: Continuous Conveyor Belt Frying Machine Fryer by Ready-Market Online
Corporation, 2021. and “Continuous conveyor belt frying machine Fryer – Soft machinery”,
2020.

Continuous frying machine is a frying machine by moving the nuggets on the conveyor
belt. The nuggets moved on conveyor belt and immersed into a hot oil to fry. The frying of
nuggets is to maintain the coating and prevent a defect of nuggets during packaging and
distribution. The fully fry or pre-fry is a two method that can used on this machine (Owens,
2000).

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3.0 FOOD SAFETY

For brand Ayamas, the expiry date stated as a reference to consumers. Ideally frozen
food like chicken nugget should be stored at -18oC or colder. If the food temperature has not
exceeded -150C the food must be placed into an alternative freezer. Food between -14oC to +5oC
should be transferred to a refrigerator and used within 12 hours. (FoodSafety.gov, 2021)
According to the FDA, freezers should be kept at 0°F (-18°C). Therefore, this is the optimal
temperature your food should be stored at. When shipping, frozen food must be kept at 0°F air
temperature while the internal product temperature should never exceed 100°F (FDA, 2021). In
addition, brand Ayamas used lorry chiller to ship the product to supermarket and so on. Whether
the goods are frozen and already packed once with a styrofoam box and ice dry the frozen food
are frozen and not easily damaged. By using their own truck, it is safer to send them to a third
party.

The Ayamas Food Corporation Sdn. Bhd. (AFCSB) has a processing plant located in Port
Klang, Selangor. Operating since 1989, AFCSB plant processes live boilers and produces further
processed chicken products. The plant has an ISO/IEC 17025 accredited microbiology
laboratory. The Ayamas processing plant was the first to receive the Veterinary Health Mark
(VHM) logo from the Department of Veterinary Services (DVS). We are fully equipped with a
fully integrated product development and sensory evaluation facility, and this is important to
facilitate large numbers of raw chicken meats before they are processed or to be forwarded to the
restaurants. Cold storage is needed to protect the quality of the meats by preventing the
formation of bacteria on the raw materials. Thus, the meats will be safe to be consumed after
being processed (UKEssays, 2018).

For brand Ramly, the expiry date is between 9 to 15 months. Ideally it should be stored
in freezer at -18˚C or colder. If the frozen food temperature has not exceeded -15oC the food
must be placed into an alternative freezer within 12 hours because if not, it will be melted and
changed shape. According to the FDA, freezers should be kept at 0°F (-18°C). Therefore, this is
the optimal temperature your food should be stored at. When shipping, frozen food must be kept
at 0°F air temperature while the internal product temperature should never exceed 100°F (FDA,
2021). This main plant is also equipped with a variety of infrastructure and facilities such as
Product Research laboratory (according to international standards), Product Development

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Department, an auditorium with the capacity of 300 guests and visitors viewing deck.
Construction of this main plant is divided into two phases. The first phase will focus on the
production of burger, frankfurter, nuggets and meatballs, while the second phase will complete
the entire six production lines. Production capacity for each production line is five tons of raw
material per hour (BHD, 1984).

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4.0 FOOD QUALITY

BRANDS RAMLY AYAMAS

COLOR Both are in white colour before being fried and turn into golden colour after being
fried.

TASTE • Spicy (breadcrumbs nuggets • Spicy (tempura nuggets only),
only). • The filling meat is slightly dry.

• Filling meat is thick and
juicy.

TEXTURE • Crunchy texture because of • Crunchy texture because of the
the breadcrumbs that being coating of the tempura.
used as coating.
• Crispy on the outside.
• Crispy on the outside, tender • Firm texture.
on the inside.

• Spongier consistent
firmness.

• Have a dense texture.
• Less oily texture.

FLAVOUR 1. Chicken nuggets 1. Crispy chicken nuggets
OR TYPE 2. Tempura coated chicken 2. Golden chicken nuggets.
3. Crispy chicken nuggets tempura.
nuggets.
3. Fish nuggets.
4. Beef nuggets.

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PRODUCT 1. Ramly's Tempura Chicken 1. Outstanding Product Innovation in
QUALITY Nugget was awarded as the Food Product from Meat (Livestock
AWARDS Outstanding Product Award Asia 2018 Expo and Forum)
from the Department of
Veterinary Malaysia 2. Best Price – Quality Ratio for
Ayamas: Frozen Food Producer
2. Ramly Group has been (Icertias BestBuy Award 2017)
honoured with the Halal
Excellence Award in 3. Best Ready To Fry Frozen Meat –
conjunction with the Ayamas Golden Nugget (Domestic
ongoing World Halal Diva Award 2013)
Conference 2016.
4. Most Outstanding Innovative
Products (Livestock Asia Expo &
Forum 2009 Asia’s International
Feed, Livestock & Meat Industry
Show).

5. Best Product Award Ayamas
Chicken Nugget (2003).

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FOOD 1. Certified halal by the 1. Ayamas’ products are being
QUALITY Department of Islamic certified by the Department of
ASSURANCE Development Malaysia Islamic Development Malaysia
(JAKIM). (JAKIM).

2. Other quality assurance: 2. Other quality assurance:

Table 4.0.1 Food Quality of Ramly and Ayamas brands by (Ramly, 2021) and (Ayamas, 2021).
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5.0 NUTRITION VALUE OF PRODUCTS

The nutritional value of a food is a measure of how much it contributes to the nutrient
content of the diet. This number is determined by the amount of food consumed as well as the
levels of critical nutrients present (carbohydrates, fats, proteins, minerals and vitamins). All
foods, as we all know, have varied nutritional values. Nutrition labels should be emphasized
because they provide information on nutrients to help consumers adopt healthy eating habits.

The following is a comparison of the nutritional value of chicken nuggets between two brands,
namely Ayamas and Ramly.

➢ Nutritional value for Ayamas products

Ayamas Crispy Nuggets have more than 13.4g protein per 100g. In this nugget, there is no
trans fatty acid. It also contains 14.1g of carbohydrate,

1. Fatty acids: Contain three types of fatty acids namely monounsaturated fatty acids,
polyunsaturated fatty acids and saturated fatty acids.

: Monounsaturated fatty acids can help a person lose weight, reducing the
risk of heart disease and decrease the inflammation.

: Polyunsaturated fatty acids help to slow down the build up of plaque
(include fat, cholesterol, calcium and waste products) that can clog our
arteries. According to Hansen (2019), polyunsaturated fatty acids also can
decrease blood cholesterol levels.
: Saturated fatty acids improve the immune system because it has
antimicrobial properties that can avoid us from harmful microorganism.

2. Carbohydrates: Helps the body’s digestive system because in carbohydrates also have
a high fiber content.

3. Proteins: Helps repair and build our body’s tissues, allows metabolic reactions to take
place and coordinates bodily functions.

4. Energy: Helps maintain normal body functions (respiration, blood circulation) and it
is important for growth.

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➢ Nutritional value for Ramly products
The nutritional value of Ramly Chicken Nuggets is acceptable for everyone, including

children. Protein and fat content are high, but carbohydrate content is minimal. When someone is
injured, protein can help grow and mend damaged tissue, which can speed up the recovery
process. According to Cooper (2020) proteins in red blood cells play a role in delivering oxygen
throughout the body, hence we must consume foods that contain enough protein that our body
needs. Then, Ramly Chicken Nugget also contains high fat which is 15.2 g per serving size of
100g. Fat can give energy to our body so that we can do the work properly. Fat also helps to
absorb fat-soluble vitamins such as vitamin A, D, E and K (Fletcher, 2020). In these nuggets also
contain 10.9 g carbohydrate that can provide us with energy for our body to enable us to work
and perform all physical activity.

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6.0 LABELLING AND PACKAGING

BRAND RAMLY AYAMAS
(CHICKEN ▪ Logo’s shape of the brand ▪ Logo’s shape of the brand
NUGGET)
is oval. is punched tape.

HALAL LOGO ▪ The halal logo is at the ▪ The halal logo is at top
middle part of the left. right.

NUTRITIONAL ▪ There are nutritional facts ▪ There are nutritional facts
FACTS like average composition like average composition
per 100g. per 100g and per serving
6
3
g
.

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INGREDIENTS Chicken meat, soy protein, Chicken meat, tempura breader,

vegetable fat, wheat flour, wheat flour, chicken seasoning, soy

corn flour, breadcrumbs, protein, salt and palm oil. Contains

spices and salt, contains yeast extract, disodium inosinate

MSG as flavour enhancer and guanylate as permitted flavour

and permitted food enhancers. Contains stabiliser as

conditioner. permitted food conditioner.

Additives are derived from plant

and synthetic origin. Contains

wheat soy, egg and milk.

THE PACKAGING
MATERIALS AND
TYPES

▪ The packaging materials for Ayamas and Ramly are plastic.
▪ The packaging is not easily torn when stored in the freezer.

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BAR CODE

▪ Both brands have barcodes as identification of goods in the
market.

NAME AND
ADDRESS OF THE
MANUFACTURER

▪ Reference if there are problems related to food products

Table 6.0.1: Labelling and packaging of Ramly and Ayamas brand by (Ramly, 2021) and
(Ayamas, 2021).

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7.0 REFERENCES

Abdullah, F. A. A., Borilova, G., & Steinhauserova, I. (2019). Halal criteria versus conventional
slaughter technology. Animals, 9(8), 530.

About Us (2020, June 11). QSR Trading. https://qsrtrading.com.my/about-us/
Active tempura applicator. (2021.). Marel | Food processing

solutions. https://marel.com/en/products/active-tempura-applicator
Amran, I. M. E., Haron, B., Noor, A. M., & Khalid, T. R. (n.d). Supply Chain Strategy for

Ayamas Food Cooperation.
Automatic plucker for poultry feathers - Dutch poultry tech. (2020, November 4). Dutch Poultry

Technology. https://www.dutch-poultry-tech.com/product/killing-and-
plucking/automatic-plucker/
Ayamas. (2021). Retrieved from https://ayamas.com.my/
Baader Food Processing Machinery. (2021). Animal welfare, slaughter and picking.
https://www.baader.com/en/index.html
Barbut, S. (2016). The science of poultry and meat processing. (pp. 496-523).
https://online.fliphtml5.com/lnym/iyzd/#=1
BHD, R. F. (1984). Retrieved from Facility-Official Website of Kumpulan Ramly:
https://www.ramly.com.my/our-plant/
Continuous conveyor belt frying machine Fryer – Soft machinery. (2020). Soft
Machinery. https://tjsoftmachinery.com/products/continuous-conveyor-belt-frying-
machine-fryer/
Cooper, J. (2020, October 21). Benefits of Protein. WebMD.
https://www.webmd.com/diet/benefits-protein

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Devatkal, S. K., Manjunatha, M., Narsaiah, K., & Patil, R. T. (2014). Evaluation of quality
characteristics of chicken meat emulsion/nuggets prepared by using different
equipment. Journal of food science and technology, 51(3), 511-518.

Effendi Amran, et al. (2019). Supply Chain Strategy for Ayamas Food Cooperation. Journal of
Proceedings of the International Conferences on Industrial Engineering and Operations
Management Bangkok, Thailand (2019). http://www.ieomsociety.org/ieom2019/papers/
675.pdf.

FDA. (2021, September 2). Retrieved from Are You Storing Food Safely:
https://www.fda.gov/consumers/consumer-updates/are-you-storing-food-safely

Fletcher, J. (2020, January 17). What are fat-soluble vitamins?
https://www.medicalnewstoday.com/articles/320310#:%7E:text=Fat%2Dsoluble%20vita
mins%20are%20vitamins,do%20not%20dissolve%20in%20water

FoodSafety.gov. (2021, January 28). Cold Food Storage Chart. Retrieved from
https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts

Hafid, H., Agustina, D., Ananda, S. H., Anggraini, D. U., & Nurhidayati, F. (2019, November).
Chicken nugget nutrition composition with an additional variation of breadfruit flour.
In IOP Conference Series: Earth and Environmental Science (Vol. 382, No. 1, p.
012004). IOP Publishing.

Marketing-ramly.docx-Pdfcoffee.com. (2021, January 16). pdfcoffee.com.
https://pdfcoffee.com/marketing-ramlydocx-pdf-free.html

Mohtar, N. M., Amirnordin, N. A., & Haron, H. (2014). Ayamas food corporation Sdn. Bhd: A
study on the Factors of Consumer Behaviour towards Halal Product selection. Procedia-
Social and Behavioral Sciences, 121, 166-185.

31

https://doi.org/10.1016/j,sbspro.2014.01.1118
Owens, C. M. (2000). Coated poultry products. In Poultry meat processing (pp. 237-252). CRC

Press.
Peralatan Ketum nugget. (n.d.). Peralatan Salutan Nugget China, Mesin Pembentuk Makanan,

Mesin Pemprosesan Daging, Mesin Pemotong Daging, Pengilang dan Pembekal Mesin
Steak Daging - Mesin Hibest. https://my.hibestslicermachine.com/nugget-coating-
equipment/
Plucking. (2020). Bayle SA. https://www.baylesa.com/en/equipments/plucking
Ramly. (2021). Retrieved from https://www.ramly.com.my/about/
Ready-Market Online Corporation. (2021). Continuous frying machine. Ding-Han Machinery
Co., Ltd. https://www.ding-han.com.tw/en/product/Continuous-Frying-
Machine/DH503.html
Rust, R.E. & Knipe, C.L. (2014). “Mixing and Cutting Equipment”.
https://coek.info/pdf-processing-equipment-mixing-and-cutting-equipment-.html
Sams, A. R. (2000). First processing: slaughter through chilling. In Poultry meat processing (pp.
29-44). CRC Press.
Shahdan, I. A., Regenstein, J. M., Shahabuddin, A. S. M., & Rahman, M. T. (2016). Developing
control points for halal slaughtering of poultry. Poultry science, 95(7), 1680-1692.
Soong, S. F. V. (2007). Managing halal quality in food service industry.
Tamsen, M., Shekarchizadeh, H., & Soltanizadeh, N. (2018). Evaluation of wheat flour
substitution with amaranth flour on chicken nugget properties. LWT, 91, 580-587.
Telle-Hansen, V. H. (2019, May 14). Polyunsaturated Fatty Acids and Glycemic Control in Type
2 Diabetes. PubMed. https://pubmed.ncbi.nlm.nih.gov/31091649/

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UKEssays. (2018, November). Ayamas Food Casa Study: Business and Marketing Analysis of
Berhad. Retrieved from https://www.ukessays.com/essays/marketing/background-of-
ayamas-food-corporation-berhad-marketing-essay.php#citethis

Varalakshmi, K. (2016). An economic analysis of chicken nuggets processing unit. All Res
J, 2(1), 507-16.

Water bath stunner PureSine. (2021). Marel. “Food processing
solutions”. https://marel.com/en/products/water-bath-stunner-puresine

Xue, J., & Ngadi, M. (2007). Thermal properties of batter systems formulated by combinations
of different flours. LWT-Food Science and Technology, 40(8), 1459-1465

.

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8.0 GROUP MEMBERS
NUR ILLYANA ANIS BINTI ZAINOL ABIDIN (S59424)
NUR AYUNI SYAQILA BINTI MOHD RODZI (S57896)

SYARIFAH NURFATINI BINTI SYED ABDILLAH (S60182)
NUR SAFWANAH BINTI ABDLLAH @ ZULKIFLI (S58042)

34

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