AMBIVERTS

Ambiverts are those who fall relatively in the middle of being introverted and extroverted – they identify with characteristics of both personality traits, and can even adapt depending on the situation. It’s almost like being ambidextrous, but with your personality. ‘Ambivert’ is a relatively new term and it’s likely you’re an ambivert if you feel that “introvert” or “extrovert” doesn’t fully describe you.

You’re an ambivert if:

1. You feel comfortable socializing with new people, but you’re also fine with alone time.

When it comes to “recharging,” sometimes spending a day on your own is a nice change of pace, and other times it feels great to go out and spend time with friends. If you have plans for the weekend, awesome. But if you don’t or if they get cancelled, that’s fine too, you had things to do anyway.

2. You know when to be outgoing and when to be reserved. You naturally adapt to the situation.

When you’re with someone who’s very extroverted or very introverted, you tend to balance out the situation by becoming the opposite. It has become a subconscious habit for you – when you’re with a bunch of outgoing people you don’t really try to fuel the fire, but you also feel the need to liven up the situation when you’re around people that are quiet.

3. When you read about the characteristics of introverts or extroverts, you can relate to both.

Even if you lean a little bit either way, it seems like some days you’d classify yourself as extroverted, but other days introverted. You tend to thrive at more intimate get togethers like dinner parties or barbecues, but at big events like concerts you aren’t as likely to draw attention to yourself. 

4. Sometimes you’re immersed in the moment and other times you’re just observing your surroundings and the people around you.

Getting a conversation going isn’t difficult, nothing to stress about. But then when you’re with a group of people you feel content with just listening and laughing along. You’re comfortable with thinking to yourself, especially when you feel like you don’t need to add to the conversation to keep it going.

5. Small talk doesn’t scare you, but at times it seems a little disingenuous.

You see the value in starting at small talk though, it leads to the possibility of building up to more meaningful conversations. You’ve got to start somewhere though.

6. You could do things on your own or with company, it’s whatever really.

Introverts really value alone time, and extroverts would rather do nothing with someone than do nothing by themselves. For you, it would be fine either way. Some days you’d prefer one over the other, but for the most part you don’t have a strong preference. 

7. Some people would describe you as quiet, and others would say you’re very sociable.

Coworkers or classmates that have only seen you in a professional or academic setting see the side of you that’s reserved because that’s how you are in those situations. But what they don’t know is that when it comes time for it, you’re perfectly comfortable with putting yourself out there.

8. Spending too much time with others can be a little draining, but spending a lot of time alone can leave you feeling gloomy and unproductive.

When you’re working on your own for a while, you like to get up to take a break and talk to people. It’d probably be the worst thing ever to have to sit alone and work by yourself for an extended amount of time. However, it’s great to get away for a bit when you’ve been around people for a while. Maybe you didn’t even realize you really needed that.

Essentially, being an ambivert is like being a jack of all trades. Ambiverts are pretty flexible and can adapt well to whatever environment they’re in. There are those who have more introverted tendencies and those with more extroverted tendencies, but they’re pretty much half and half.

Wouldn’t it be great if personality tests like Myers-Briggs included an option of being ambiverted?

REFERENCES

http://www.learning-mind.com/what-is-an-ambivert-and-how-to-find-out-if-you-are-one/

http://lonerwolf.com/ambivert/

THERMOPLASTIC

Thermoplastic are prevalent due to characteristics which make them highly suitable for injection molding, such as the ease with which they are may be recycled, their ability to soften and flow upon heating and it is safer.

Thermoplastic injection molding is a manufacturing process that creates fully functional parts by injecting plastic resin into a pre-made mold. Thermoplastic injection molding has several sub categories, such as rapid injection molding, which is best utilized in fine tuning prototypes prior to a product being given the go-ahead for production. Another sub category, production injection molding, is best utilized for full product runs. Developers utilize the thermoplastic injection molding process for many applications, as it can produce anything form car door panels to cell phone cases with good accuracy and surface finish.

Injection molding thermoplastic’s process works are, when thermoplastics are moulded, raw material is fed through a hopper into a heated barrel with a reciprocating screw. Upon entrance to the barrel the thermal energy increases and the Van der Waals forces that resist relative flow of individual chains are weakened. This reduces its viscosity, which enables the polymer to flow. The screw delivers the raw material forward through a check valve and collects at the front of the screw into a volume known as a shot. Shot is the volume of material which is used to fill the mould cavity, compensate for shrinkage, and provide a cushion to transfer pressure from the screw to the mould cavity. When enough material has gathered, the material is forced at high pressure and velocity into the part forming cavity. Often injection times are well under 1 second. The packing pressure is applied until the gate (cavity entrance) solidifies. Once the gate solidifies, no more material can enter the cavity; accordingly, the screw reciprocates and acquires material for the next cycle while the material within the mould cools so that it can be ejected. This cooling duration is dramatically reduced by the use of cooling lines circulating water or oil. Once the required temperature has been achieved, the mould opens and an array of pins, sleeves, strippers, etc. are driven forward to demold the article. Then mould closes and the process is repeated.

Thermoplastic injection molding can produce parts with very good accuracy, which thereby makes the process an ideal one for both prototyping and manufacturing runs. However, in order to produce the best possible parts, product design has to meet minimum and maximum requirements regarding thickness. Specifically, the thermoplastic injection molding process is able to create parts within 0.2 mm tolerance. Furthermore, the process can produce more advanced parts with tolerances as precise as 5 micrometers regarding diameter and linear features. Surface finish accuracy is typically anywhere from 0.5 to 1 micrometer in accuracy.

     Figure 1: Thermoplastic Injection molding machine

The figure 1 shows thermoplastic injection molding. In thermoplastic injection molding, the molded parts retain their shape after they cool below their melting point. Therefore, the primary objective of the thermoplastic injection molding process is to get the resin up to its melt point as quickly as possible (which is one reason for the tapered screw; see Resin Heating), and then to get the resin down below its melt point once it's in the mold (which is why the mold is cooled). A secondary objective is the thorough mixing of the resin pellets with the colorant beads. This is another reason for the tapered screw; it does a superb job of mixing the resin and colorant as they are compressed together more and more moving up the taper.

OBJECTIVES

·         To explain about injection molding process for fabrication of thermoplastic material for polypropylene.

·         To describe the mechanical, physical and chemical properties of polypropylene.

DISCUSSION

a)      Inherent physical and chemical properties of polypropylene

1.      Low density

All types of natural or unfilled polypropylene have the same very low density of 0.90 g/cm3 that is the lowest of all commonly available thermoplastics. Parts molded from polypropylene are lighter weight, and therefore more parts can be molded on a part per-weight basis.

2.      High-temperature resistance

The relatively high melting point of 334°F (167°C) for polypropylene allows continued at 220°F (104°C). The resin begins to soften at about 250°F (121°C), but nevertheless can be used intermittently at this temperature. To extend polypropylene’s useful temperature range and service life, an antioxidant system is incorporated. However, any environment (such as moisture) that tends to extract the antioxidants may lead to a more rapid breakdown of polypropylene, especially at elevated temperatures.

3.      Chemical resistance

Polypropylene, like most polyolefins, is highly resistant to solvents and chemicals. With few exceptions, inorganic chemicals produce little or no effect on polypropylene exposed to temperatures up to 250°F (121°C) for a six-month period. Polypropylene is quite resistant to polar organic chemicals but is subject to swelling and softening by non-polar solvents, such as benzene, toluene, carbon tetrachloride, etc. Suitability for use in these environments should be determined by testing. Compatibility data with common chemicals are available.

4.      Stress-crack resistance

Polypropylene has excellent resistance to environmental stress-cracking. Embrittlement that occurs with other plastics in the presence of oils, detergents, and other stress-cracking agents is not observed with this resin. Generally, only very potent oxidizing agents produce stress-cracking in polypropylene.

b)     Mechanical properties

Polypropylene has excellent mechanical properties. The numerous homopolymer and copolymer grades offer various combinations of stiffness and impact strength to meet the specific requirements of many injection molding applications.

1.      Stiffness

Stiffness is defined by the measurement of the flexural modulus on a molded specimen. Of the polypropylene family, homo-polymers possess higher stiffness than both the random and impact copolymer varieties. Polypropylene resins are intermediate in stiffness to that of polystyrene and high density polyethylene (HDPE). High impact copolymers and random copolymers are similar to the flexural modulus (stiffness) of HDPE, while homo-polymer polypropylenes can be stiffer than impact modified polystyrene.

2.      Impact strength

The impact strength of polypropylene can be measured in several ways. The most common methods of measurement are the impact strength as determined by a pendulum type apparatus striking a notched specimen (lzod and Charpy) and the drop weight impact strength as determined by a failing weight on a molded specimen. The impact strength reported is greatly dependent on test temperature. For many applications, polypropylene homo-polymer provide adequate impact strength at or above room temperature. However, for applications with requirements for low temperature impact resistance, impact copolymers are recommended. These grades not only improve the impact properties but also reduce the brittleness temperatures of molded parts.

c)      Molding Process

1.      Design of gates

Gate design is a major decision in mold construction. Gate location, size, and type will influence ease of molding, part dimensional stability, toughness, appearance and the need for trimming. Problems relating to venting, core deflection and “reweld” (weldlines) can be prevented or solved using the proper gate and location.

2.      Gate location

Because the gate area is often highly stressed, it should be located so that the product’s properties and appearance are not adversely affected.

Gate location should:

• Ensure a balanced flow (rapid and uniform filling) in the cavity so that no areas of the part are overpacked

• Gate in the thickest section and direct material flow from thick to thin sections whenever possible

• Ensure mold fill under realistic temperatures and pressures

3.      Cooling

For faster cycles, mold cooling requirements must be considered from the start. The cooling system should balance the heat flow from the part to ensure uniform part cooling and minimize residual stresses, differential shrinkage and warpage. Cooling the mold below the dew point should be avoided because it will cause condensation and molding problems.

4.      Ejection systems

Parts made with polypropylene release readily from molds. A properly designed ejector system will facilitate part removal as long as the following design principles are adhered to:

• A matte mold core surface (grit blasted or draw polished) facilitates stripping

• Ejector pins must be strong enough to withstand forces encountered in part ejection

• Ejector pins should be positioned to evenly distribute the load across the part

• Minimum clearances between pins and mold should be used to eliminate flashing around the pins

• Ejector pin location should be consistent with providing aesthetically pleasing part surface finish

• Ejector pins should not be located near part wall intersections to allow cooling channels to be located where they will be most effective

Ejection of molded parts is not limited to the use of ejector pins. The use of a stripper plate is another common ejection system for circular parts or where the ejection force is evenly distributed across the part surface.

5.      Optimizing mold cycles for maximum output

The molding cycle is comprised of the following steps, each having a time component in the overall cycle time:

·         Injection fill

·         Mold pack

·         Hold

·         Part cooling

·         Mold open

·         Part ejection

·          Mold close

CONCLUSION

Like all thermoplastic injection molding resins, polypropylene has its own special characteristics. These characteristics not only affect the properties of the finished moulded pieces, but they also determine optimum moulding conditions. Available as homo-polymer, random copolymer or impact copolymer types, polypropylene is offered in a broad range of grades and types which have properties that are fully outlined in their respective product data sheets.

LAPORAN PERNIAGAAN (D'SANJUNG)

BAHAGIAN 1: PENDAHULUAN

Industri makanan sejuk-beku (frozenfoods) dan konfeksioneri (confectionery) merupakan bidang yang semakin berkembang di Malaysia. Produk makanan yang berasaskan konfeksioneri seperti bakeri dan pastri (contohnya roti, kek, pizza dan biskut bakar) dan sejuk-beku (contohnya karipap, sandwic, popia dan samosa) ini semakin menjadi pilihan warga Malaysia selaras dengan gaya hidup yang memerlukan makanan yang ringkas juga berkhasiat.

Perusahaan Pau Tanjung telah dimulakan dari dapur rumah seawal tahun 2003, bermula dari jualan terus kepada pelanggan dan memberi peluang kepada peniaga-peniaga lain yang berminat. Ekoran perusahaan pau yang banyak dipelopori oleh kaum Cina dan bukan Islam, ianya telah menjadi salah satu sebab yang mencetuskan inspirasi kepada pemilik untuk meneruskan perniagaan ini. Beliau mula menghadiri bengkel keusahawan pada tahun 2005 disamping memohon bantuan peralatan dari Jabatan Pertanian. Pada tahun 2010, perusahaan ini telah mendapat sambutan yang amat menggalakkan dan akhirnya telah berpindah ke Lot Kilang IKS Parit Raja dengan kelengkapan mesin automatic sepenuhnya. Kini, Pau Tanjung telah meningkatkan mutu dan jenama dengan label nama Pau D’Sanjung sebagai sebuah syarikat yang menjalankan perniagaan membuat pau sejukbeku. Permis perniagaan ini terletak di Kilang IKS Parit Raja, Batu Pahat, Johor.

  

VISI

Menguasai pasaran produk halal di Malaysia menjelang tahun 2020.

MISI

·         Menembusi pasaran setiap negeri di Malaysia dan memasarkan produk sejukbeku yang berkualiti.

·         Meningkatkan keupayaan kapasiti pengeluaran yang mampu memenuhi permintaan pelanggan.

·         Menjaga kualiti setiap produk yang dihasilkan bagi memastikan pengguna mendapat nilai bagi setiap ringgit yang dikeluarkan.

BAHAGIAN 2: TUJUAN LAPORAN PERNIAGAAN

Tujuan laporan perniagaan ini adalah seperti berikut:

·         Menyediakan laporan lengkap berkaitan perniagaan Industri Kecil dan Sederhana (IKS) yang telah dipilih oleh kumpulan kami.

·         Sebagai sumber rujukan untuk meyakinkan pembekal dan pelanggan akan keupayaan perniagaan.

·         Menyediakan garis panduan dan penambahbaikan supaya syarikat ini berjalan dan berkembang dengan lebih baik di masa hadapan.

BAHAGIAN 3: PENGURUSAN

3.1 Struktur dan Organisasi

Struktur organisasi yang dibentuk oleh perniagaan merangkumi peringkat atasan hingga bawahan. Industri Makanan D’Sanjung mempunyai seramai 13 orang pekerja sahaja. Secara keseluruhannya, struktur organisasi bagi syarikat Pau D’Sanjung adalah seperti berikut:

PENGARAH SYARIKAT NORHAYATI BINTI SALLEH

BAHAGIAN PENTADBIRAN

PEMBUATAN INTI

BAHAGIAN OPERASI

PEMBUATAN PAU

BAHAGIAN KEWANGAN

BAHAGIAN PEMASARAN

 

3.2 Fungsi dan Tanggungjawab

Fungsi dan tanggungjawab yang telah ditentukan adalah bagi melicinkan perjalanan syarikat.

¢  Pengarah Syarikat

Peneraju Syarikat

Mengkoordinasi segala aktiviti syarikat unuk mencapai matlamat syarikat.

¢  Pengurus Pentadbiran

Membuat pilihan yang tepat mengenai pengambilan pekerja.

Memastikan operasi syarikat berjalan dengan lancar.

¢  Pengurus Kewangan

Menyediakan bajet bulanan dan bajet tahunan.

Mengawal operasi kewangan syarikat.

¢  Pengurus Pemasaran 

Membuat Strategi Pemasaran untuk menaikkan jualan.

Menganalisa SWOT analisis.

¢  Pengurus Operasi

Mengawal aktiviti operasi syarikat.

Memberi latihan kepada pekerja baru tentang produk syarikat

BAHAGIAN 4: TEKNIKAL & PERKHIDMATAN

4.1 Peralatan yang dimiliki.

BIL	PERKARA
1.	Penimbang
2.	Mesin Penguli Tepung 25kg
3.	Mesin Mengadun
4.	Mesin Menginti
5.	Pengukus
6.	Peti Sejukbeku
7.	Automatic Duo Roller

Jadual 5.1 Peralatan atau Aset

4.2 Pengangkutan

Perusahaan D’Sanjung memiliki sebuah lori dan 3 buah van untuk memudahkan segala urusan mereka. Namun begitu, mereka masih belum mampu membuat penghantaran produk ke negeri-negeri luar Johor ekoran kekurangan asset pengangkutan. Namun begitu, mereka sentiasa mengalu-alukan mana-mana pihak yang berminat untuk membuka premis diluar Johor dan mampu mengambil sendiri produk di kilang dengan menawarkan kadar harga yang lebih berpatutan.

4.3 Strategi Perkhidmatan

Amalan 3s diterapkan pada setiap pekerja agar syarikat lebih teratur dan mempercepatkan capaian:-

i. Senyum –Mempunyai sifat selalu senyum apabila bertemu pelanggan  

ii. Sabar –Melakukan semua kerja dengan sabarapabila menghadapi masalah tertentu. 

iii. Seragam- Mematuhi piawaian persekitaran berkualiti di tempat kerja bagi memastikannya bersih dan teratur sepanjang masa

BAHAGIAN 5: PEMASARAN

5.1 Perkhidmatan Dan Harga Yang Ditawarkan

            Industri Makanan D’Sanjung merupakan sebuah perusahaan yang memfokuskan pada penghasilan pau sejuk beku untuk dipasarkan secara menyeluruh kepada setiap cawangan serta outlet mereka. Perkhidmatan sewa pengukus turut diberikan kepada mana-mana pihak yang berminat untuk menjual pau dengan hanya deposit sebanyak RM500 dan nilai sewaan sebanyak RM1 sehari. Mereka turut menyediakan khidmat tunjuk ajar bagi memastikan setiap penjualan pau di mana-mana cawangan dan outlet memenuhi citarasa asal dan berkualiti.

BIL	PERKARA	RM/UNIT
1.	Pau Daging	6.60
2.	Pau Ayam	6.60
3.	Pau Bilis	6.60
4.	Pau Kacang Merah	5.40
5.	Pau Kaya	5.40
6.	Pau Coklat	5.40
7.	Pau Kelapa	5.40

                                                Jadual 6.1 Senarai Harga

5.2 Kumpulan Sasaran

Setiap perniagaan pastinya memiliki kumpulan sasaran yang tersendiri bagi memasarkan produk atau perkhidmatan mereka. Industri Makanan D’Sanjung berpotensi tinggi kerana memiliki kumpulan sasaran yang amat luas. Antara kumpulan sasaran yang dikenalpasti menjadi pelanggan adalah:

·         Pelajar

·         Pengguna Lebuhraya

·         Pelanggan Kompleks Membeli-belah

·         Kedai Makan atau Restoran

·         Pelawat Hospital

·         Masyarakat setempat

·         Kanak-kanak

5.3 Strategi Pemasaran

5.3.1Barangan / Produk

§  Memiliki bungkusan yang jelas untuk difahami dengan warna yang amat menarik. Disamping itu, produk yang ditawarkan adalah berkualiti dan setara dengan harga.

5.3.2 Promosi

§  Mengagihkan kad perniagaan kepada pelanggan dan stokis yang berpotensi.

§  Promosi pemasaran produk ini bukan sahaja dilakukan melalui iklan dan banner, malah kerja-kerja mempromosikan Industri Makanan D’Sanjung turut dilaksanakan dilaman sosial seperti facebook.

5.3.3Cawangan Atau Outlet

Industri Makanan D’Sanjung terus menyorak langkah dengan bertambahnya bilangan stokis dan outlet serata tempat di dalam negeri Johor.

1)      R&R Machap Utara

2)      R&R Machap Selatan

3)      R&R Yong Peng Arah Utara PLUS

4)      Ixora Café @ R&R Pandan

5)      Chamek Oasis Johorport

6)      Wisma Café Johorport

7)      Town Shappe Hospital Penawar

8)      Café Hospital Sultan Ismail Johor Bahru

9)      Oldbread Bakery

10)  Restoran Elly Taman Cahaya Masai

11)  Restoran Kuali Emas Taman Megah Ria, Kota Putri

12)  Restoran AVS @ Today Mall Ulu Tiram, Johor

13)  Restoran E&Y Taman Daya

14)  Restoran E&Y Stulang Laut

15)  Restoran Jumaat @ Exit Tol Simpang Renggam- Jalan Benut

16)  Umiey Café @ Jalan Bechang Kota Masai

17)  Wadira Corner, Jalan Kota Tinggi-Mersing

18)  Gerai Rojak Pak Adam Jalan Kulai Kota Tinggi

19)  Warung Warisan R&Z Taman Molek Johor Bahru

20)  Cengkih Café Tatapan Selerra @ Port Tanjung Pelepas, Gelang Patah

21)  Kedai Cendol Durian Borhan Kota Tinggi

22)  Dina’s Family Kg Pasir Putih

23)  RTC Terminal Bas Kulaijaya

24)  Taman Puteri Bersebelahan Masjid Ar-Rahman

25)  Selera Puteri SMK Pasir Gudang 1

26)  Maahad Johor

27)  UiTM Seri Alam

28)  UTHM Parit Raya, Batu Pahat

29)  Pau Tanjung @ Putu Bamboo Juriah Ayer Hitam

30)  Zarahman Petron Masai

31)  Bahulu Montel Selera Johor Larkin

32)  Pasar Awam Larkin

33)  Mahanoum Larkin Central

34)  Suka-suka Café Holiday Plaza

35)  AEON Tebrau City

36)  Danga City Mall

BAHAGIAN 6: CADANGAN & PENAMBAHBAIKAN

6.1 KILANG & MESIN

1.      Saiz kilang diperbesarkan dengan susun atur yang lebih sistematik. Kita sedia maklum bahawa ruang kilang pada masa kini amat terhad sehingga D’Sanjung terpaksa menempatkan stor dibangunan lain.

Kelebihan idea memperbesarkan kilang.

·         Proses pengeluaran yang lebih lancar.

·         Menjimatkan masa penghasilan produk.

·         Pengaliran udara yang lebih baik.

·         Jimat tenaga kerja penghantaran dari satu tempat proses ke tempat proses yang lain.

·         Jimat kos menggaji tenaga kerja.

Kekurangan atau masalah

·         Kos yang mahal untuk melakukan kerja penyusunan aturan semula.

2.      Menggunakan mesin yang mempunyai fungsi auto packing.

Kelebihan mesin auto packing.

·         Menjimatkan masa pembungkusan.

·         Menjimatkan tenaga kerja.

·         Mengurangkan kos menggaji tenaga kerja.

Kekurangan atau masalah

·         Harga mesin yang mahal.

6.2 PEMBUATAN PAU

1.      Bentuk yang unik dan menarik khusus untuk menarik minat kanak-kanak. Contohnya; berbentuk siri animasi kartun kegemaran ramai.

6.3 PEMASARAN

1.      Website. Menyediakan laman web D’Sanjung yang boleh dicapai oleh semua orang. Segala urusan order, pengurusan cawangan dan outlet dilakukan oleh kakitangan yang mahir.

2.      Tagline yang menarik. Contohnya, ‘Pau D’Sanjung, makan sekali pasti nak lagi’

3.      System pengurusan yang lebih teratur. Front desk.

4.      Iklan dan promosi kepada sesiapa yang berminat menjadi agen atau stokis.

 PENUTUP

Industri Makanan D’Sanjung merupakan nama yang tidak asing lagi bagi rakyat di negeri Johor. Bermula dari usaha dari rumah, pemilik telah membuktikan bahawa kejayaan beliau pada hari telah melalui berbagai dugaan dan cabaran. Jika dulu, beliau bangun seawal jam 4pagi bagi menyediakan pau segar untuk dijual dan pau itu hanya mampu bertahan lewat 12 jam tempoh pau dikukus. Namun kini, beliau telah memiliki kilang dan kakitangan sendiri serta mampu menghasilkan pau dengan kualiti yang tinggi dan tahan lebih lama sehingga hampir tempoh 6bulan. Perusahaan makanan amat rumit dan berisiko tinggi, pemilik telah menunjukkan salah satu contoh terbaik buat usahawan-usahawan muda yang baru mahu mencuba dalam bidang ini.