 *Corresponding author.

Email: schangchai@gmail.com

eISSN: 2550-2166 / © 2020 The Authors. Published by Rynnye Lyan Resources

  Food Research 4 (4) : 1060 - 1065 (August 2020)
  Journal homepage: http://www.myfoodresearch.com

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Improving plant layout and processing flow of jelly mushroom drink to reduce

microbial contamination

1,*Changchai, S., 1Sumrit, T., 2 Chunlakan, P. and 1Inrirai, P.

1Agricultural and Food Engineering, Faculty of Food and Agricultural Technology, Pibulsongkram

Rajabhat University, Phitsanulok, Thailand
2Agro-Industrial Product Development, Faculty of Food and Agricultural Technology, Pibulsongkram

Rajabhat University, Phitsanulok, Thailand

Article history:

Received: 21 December 2019

Received in revised form: 17

February 2020

Accepted: 20 February 2020

Available Online: 23 March

2020

Keywords:

Jelly mushroom drink,

Cross-contamination,

Process analysis,

Plant layout,

Zoning and barriers

DOI:
https://doi.org/10.26656/fr.2017.4(4).420

Abstract

This study is aimed to develop the manufacturing process of the jelly mushroom drink

using primary good manufacturing practice (GMP) for community enterprise, Phitsanulok,

Thailand. The evaluation of the existing production process highlighted that the process

had risks of cross-contamination, including from the plant layout, which still lacking in

food safety management systems. Therefore, the improvement of process manufacturing

and layout planning could be divided into three steps: (1) process analysis, (2) line

production development, and (3) design plant layout to prevent and reduce cross-

contamination causes. The cross-contamination incidence was reduced upon the

improvement of the plant layout and processing as observed from the results of the

amount of total plate count were reduced from 1.9 × 107 to <1 CFU/mL, where yeast and

mold and 29 to 8.3 CFU/mL respectively. Meanwhile, the counts for Salmonella spp. and

Staphylococcus aureus were below the detection level, whereas Clostridium perfringens,

Bacillus cereus, and Listeria monocytogenes were not detected in all samples.

1. Introduction

A systematic layout plan allows the activity between

the operator and the machine to go smoothly; thus,

increasing profitability to the company. A systematic

layout plan by applying an efficient production flow will

result in the decreased idle time that can hold up the line

production process (Apple, 1977). Facility Planning has

become an essential issue in the manufacturing industry

because it provides essential benefits for the

organization. An appropriate method of process analysis

and material handling can help to increase production

effectiveness and reduce material movement, and also

reduce material handling cost (Devi et al., 2015).

Good manufacturing practices (GMPs) are the

essential operation required to produce safe foods to

ensure that ingredients, products, and packaging are

handled safely, and food products are processed in a

suitable environment during food production. The Food

and Drug Administration (FDA) in Thailand is the unit

that ensures consumer protection in health products. The

establishment of food production facilities should

comply with the Primary GMP for the development of

products to ensure quality, standard, and food safety;

thus, allowing expansion of the market locally or abroad.

These requirements encompass the design and facilities

of the establishment, hygienic processing, establishment

of hygiene in the premises, personnel hygiene and health

of employees, transportation, product information and

documentation, and food safety training (Cocker, 2003).

The Ban Tha Chang mushroom cultivation

community enterprise located in Phrom Phiram District,

Phitsanulok, Thailand, established in 2010. The main

products were oyster mushroom and black/white jelly

mushroom. The jelly mushroom is processed into a jelly

mushroom drink, which is another source of income to

the community enterprise. However, the problem

encountered by the manufacturer is that the jelly

mushroom drink has short shelf life caused by microbial

contamination in the processing line, which affected the

time for product distribution and product quality.

Furthermore, the production line, building, and

manufacturing process did not follow good

manufacturing practices (GMP). Improving the plant

layout and processing flow for factory power used is not

more than 5 horsepower (hp). The researchers intended

to propose the development of the production process

and design plant layout according to GMP and food

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eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

safety guidelines by process analysis to prevent and

reduce cross-contamination causes.

2. Materials and methods

2.1 Processing of the jelly mushroom drink

The Ban Tha Chang mushroom cultivation

community enterprise is located in the Phitsanulok

province, Thailand. Besides mushroom production, the

factory also processing mushrooms to produce the jelly

mushroom drink. The jelly mushroom drink was

processed using the conventional method before the

incorporation of the novel production process. The steps

in the production process started with boiling the jelly

mushrooms for 30 mins, then ground in a blender. Next,

the ingredients comprising of sugar, ground jelly

mushrooms, and colouring agent were mixed in boiling

water for 30 mins until the mixture became viscous. The

mixture was then cooled to temperature room before

filling into PET bottles. The previous production

capacity was 500 bottles/month or depended on the order

quantity. The products that were stored in the refrigerator

at 5–8°C could be stored for only five days.

2.2 Process analysis

The process analysis can be presented in an

operation process chart (OPC), and flow process chart

(FPC) used as a guideline for the development of plant

layout and processing flow to reduce microbial

contamination. The OPC is a diagrammatic

representation of the flow of materials and a sequence of

operations for a given food processing operation (i.e.

operations and inspections). Meanwhile, the FPC is a

chart that showed the sequence of product flow by all

activities recorded in suitable symbols. The symbols of

operation, transportation, inspection, delay, and

permanent are presented in Table 1. The benefits of OPC

and FPC writing helped to simplify the design of a plant

layout and improve work method (Singhtaun, 2008).

2.3 Zoning and barriers

The plant layout and position of equipment in a

processing flow should consider the efficiency and ease

of use that occurs after installing all equipment. Plant

design uses zoning to help prevent cross-contamination

in the production line. The planning of the layout has to

consider manufacturing practice and hygiene level. The

zoning and barriers are divided as follows: site barrier

(non-food production areas); and factory barrier: basic

hygiene area (raw materials and finished products) and

medium hygiene area (ingredient preparation and general

processing), and high hygiene barrier (microbiologically

decontaminated products and design risk assessed)

(Wierenga and Holah, 2003).

2.4 Determination of microbiological quality

The measurement list of microorganisms according

to the announcement of the Ministry of Public Health,

Thailand, issue 364, subject - food standards on

microorganisms that cause disease is as follows:

Salmonella spp. (in 25 mL), Staphylococcus aureus (in

0.1 mL), Bacillus cereus (CFU/mL), Clostridium

perfringens (CFU/mL), Listeria monocytogenes (in 25

mL), total plate count (CFU/mL), and yeast and molds

(CFU/mL). All parameters were tested by the Central

Laboratory (Thailand) Co., Ltd.

3. Results and discussion

3.1 Process analysis

The evaluation of the jelly mushroom drink

production process found that the risks of cross-

contamination occurred while boiling the jelly

mushroom drink and the temperature of products in the

packing process. Therefore, to effectively design the

production flow, the process analysis has to be

conducted via assessing the OPC and FPC of the jelly

mushroom drink process.

3.1.1 Operation process chart (OPC)

The OPC shows the five lines of production in the

materials and sequence of operations. The top line of the

processing flow comprising of raw materials and

package for making jelly mushroom drink production is

shown in Figure 1. There were 7 steps of inspections, 5

steps of materials quality,2 steps of temperature and time

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Symbols Name Meaning/Action

Operation Produce or process something or change one or more characteristics of the material.

Inspection Checking of items to ensure correct quality or quantity.

Transport Movement of people, materials or other items from one place to another.

Delay Idle time of people, material or machinery (may be accompanied by a time measurement).

Storage Storing materials or other items.

Table 1. Process chart symbols

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of heating and cooling and 10 steps of the main

processing flow concerning the processing of black/

white jelly mushroom. The preparation of jelly

mushroom comprised of 3 steps: (1) washing, (2) boiling

in water for 30 mins, (3) draining the water and grinding.

After the first line of processing flow, the operator had to

clean up the raw material room. The next steps for the

preparation of mixture involved two steps: (4) boiling

water for ingredient mixing, and (5) adding the

ingredients comprising of sugar, ground jelly mushroom,

and colouring agent, respectively. The jelly mushroom

drink was continuously (6) heated at 95°C for 30 mins.

Next, (7) the temperature of the product was reduced to

65–70°C before (8) filling into PET bottles and sealed.

Then the products were (9) immediately immersed in

cold water until the temperature dropped to 15–20°C.

The products were then stored at 4–8°C with the shelf

life of 12 weeks.

3.1.2 Flow process chart (FPC)

The FPC is similar to the OPC regarding the

operations and inspections. However, it involved a more

detailed description of the chart involving transportation,

storage, and delays. All operations are displayed in

symbol forms containing the necessary information

concerning flow analysis and distance of material

transportation. According to the FPC in Figure 2, the

locations for the storage and operations the production of

jelly mushroom could be divided into three rooms: raw

material room, packaging room, and heating and mixing

room that include the filling area, depicted by the

continuous production process shown in Figure 3. The

drinking water, sugar, colouring agent, and the package

would be prepared after the operator had cleaned the raw

material room. The mixture will then be transferred to

the heating and mixing room. Once the final product was

sealed in a container, it would be transferred back to the

raw material room and forward to the packaging room.

3.2 Zoning and barriers

From the process analysis with OPC and FPC, the

layout of the new production process was carried out

based on the original building area. The area was divided

into three zoning areas according to the risk hygiene

level: basic hygiene area comprising of the packaging

room, medium hygiene area comprising of the raw

material room, and high hygiene area comprising of the

heating and mixing rooms. The layout of the zoning and

barriers are presented in Figure 4. The layout of each

room was arranged according to the cleanliness from

basic hygiene room to high hygiene room that had an L-

line production path to prevent cross-contamination from

occurring during the production process.

3.3 Plant layout

The cross-contamination of processing and plant

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Figure 1. Operation process chart of jelly mushroom production

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Figure 1. Operation process chart of jelly mushroom production

Figure 3. Flow process of jelly mushroom production

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layout such as people’s movement in the plant,

equipment positions, and materials flow is avoidable

when the area of the plant was divided according to risk

hygiene level. The designed plant layout is presented in

Figure 5. Two washbasins were positioned at the factory

entrance and in front of the high hygiene room for

cleaning hands, whereas the food washing area was

separated from the hand-washing facility. All ingredients

were kept in the raw material room. The ingredients were

prepared and delivered from the raw material room to the

mixing and heating room that had different hygienic

level via the window and placed on the table in the

mixing and heating room. In the mixing and heating

room, the products were heated and cooled at the mixing

and heating machine. The jelly mushroom juice was

filled into bottles and sealed before cooling them

immediately. The final product was brought to pass

through a window to the raw material room and then

delivered to the packaging room to be kept in the

refrigerator. The raw material and package receipt used

the exit door of the packaging room as well as

transporting products from the packaging room. Usually,

the raw material, packaging receipt, and transporting

products would be done at different times.

3.4 Microbiological quality

The microbiological quality of jelly mushroom drink

showed that the cross-contamination assessment that

occurred in the production processes development could

be reduced in the production process. The microbial test

presented in Table 2 shows that the amount of total plate

count and yeast and mold of the product after process

development decreased from 1.9x107 to <1 CFU/mL and

29 to 8.3 CFU/mL. respectively. Salmonella spp. and S.

aureus counts were below the detection level.

Meanwhile, C. perfringens, B. cereus, and L.

monocytogenes were not detected in the samples. The

results of the microbial test complied with the beverage

product standards of The Food and Drug Administration

Thailand.

4. Conclusion

 The results of this study provided production

processes following the requirements of the primary

GMP and process analysis comprising of the OPC and

FPC of line production of jelly mushroom drink process.

The zoning of the factory according to the hygiene risk

level and the design of the plant layout could prevent

cross-contamination in the production process. The

improvement of the plant layout and flow processing

carried out in three steps could reduce cross-

contamination, as exhibited by the results of the total

plate count of yeast and mold that was reduced from

1.9x107 to <1 CFU/mL and 29 to 8.3 CFU/mL

The microbiological analysis

The amount of

microbiological
Before

development

After

development

1. Salmonella spp. (in 25 mL) < 1 < 1

2. S. aureus (in 0.1 mL) < 1 < 1

3. B. cereus (CFU/mL) Not detected Not detected

4. C. perfringens (CFU/mL) Not detected Not detected

5. L. monocytogenes

(in 25 mL)
Not detected Not detected

6. Total plate count

(CFU/mL)
1.9x107 < 1

7. Yeast and molds

(CFU/mL)
29 8.3

Table 2.  The results of measuring the amount of

microbiological in the jelly mushroom drink process

developed

Figure 4. The zoning and barriers of jelly mushroom plant

layout

Figure 5. The Plant layout of process and walking of people

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eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

respectively. Salmonella spp. and S. aureus counts were

below the detection level, while C. perfringens, B.

cereus, and L. monocytogenes were not detected in the

samples. The shelf life of products was increased from 5

days to 12 weeks at the frigerated temperatures of 4–8°

C.

Conflict of Interest

The authors declare no conflict of interest.

Acknowledgments

This research was supported by Naresuan University

with a project grant number R2561A027.  We thank our

research location were Ban-Tha-Chang mushroom

cultivation community enterprise located in Phrom

Phiram District, Phitsanulok, Thailand and

Pibulsongkram Rajabhat University.

References

Apple, M.J. (1977). Plant Layout and Material Handling.

3rd ed. New York: John Wiley and Sons.

Cocker, R. (2003). The regulation of hygiene in food

processing: an introduction. In Lelieveld, H.L.M.,

Mostert, M.A., Holah, J. and White, B. (Eds.)

Hygiene in Food Processing. Principles and Practice.

1st ed. USA: Woodhead Publishing Limited.

Devi, P., Muhamad I., Ika A.P., Muhammad R.D. and

Rifki K.F.A. (2015). The Development of Plant

Layout Design Framework. American Scientific

Publishers, 23(5), 4281-4286(6). https://

doi.org/10.1166/asl.2017.8254

Singhtaun, C. (2008). Process Analysis. Retrieved on

June 19, 2019 from FSIS Website: http://

pirun.ku.ac.th/~fengcsr/courses/2008_01/206341/

ch8.pdf

Wierenga, G. and Holah, J.T. (2003). Hygienic Plant

Design. In Lelieveld, H.L.M., Mostert, M.A., Holah,

J. and White, B. (Eds.). In Hygiene in Food

Processing. 1st ed. USA: Woodhead Publishing

Limited.

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https://doi.org/10.1166/asl.2017.8254


5 Prinsip Asas Muamalat Islam
dan Kaitannya dengan

Kelansungan dan Kemakmuran
Perniagaan Koperasi

Dibentangkan oleh:
Abdullaah Jalil

Pensyarah Kanan, Fakulti Ekonomi dan Muamalat,
Universiti Sains Islam Malaysia (USIM)

Email: abdullaah.usim@gmail.com

25 Oktober 2016 1

Seminar Kebangsaan Fiqh Muamalat Dalam Gerakan Koperasi 2016

Tarikh   :     26 Oktober 2016 (Rabu)

Masa    :    8.30 pg - 10.00 pg

Tempat  :    Aliya Hotel Klang

mailto:abdullaah.usim@gmail.com

Topik Pembentangan

5 Prinsip Umum
Muamalat /

Perniagaan Islam

Kerelaan Pihak
Berkontrak

Kemuliaan Akad

Ketiadaan
Elemen Haram

Keadilan Berlaku
Galakan Berlaku

Ihsan

25 Oktober 2016 2

5 Prinsip Umum Muamalat / Perniagaan

25 Oktober 2016 3

Kerelaan
Pihak

Berkontrak

Kemuliaan
Akad

Ketiadaan
Elemen
Haram

Keadilan
Berlaku

Galakan
Melakukan

Ihsan

Kerelaan Pihak Berkontrak

• Asas hubungan sesama manusia.

• Darah dan harta setiap manusia adalah
dihormati dan tidak boleh diambil melainkan
dengan kerelaan mereka.

• Kerelaan adalah sesuatu yang tersembunyi di
dalam hati, namun dapat dizahirkan dengan
mekanisma tertentu.

• Kerelaan manusia tidak dikira apabila
bertentangan dengan keredaan Shariat.

25 Oktober 2016 4

Kemuliaan Akad

• Akad adalah mekanisma utama bagi menzahirkan
kerelaan pihak yang berurusan dalam pernigaan.

• Ayat pertama surah al-Ma’idah: Tanggungjawab
memenuhi kewajipan yang telah dipersetujui
melalui akad.

• Akad mempunyai kedudukan yang istimewa di
dalam Shariat.

• Urusniaga dan hubungan sesama manusia tidak
akan stabil jika mereka tidak bersetuju untuk
memuliakan akad.

25 Oktober 2016 5

Ketiadaan Elemen Haram

• Setiap perkara yang diharamkan adalah sesuatu yang
diluar lingkup keadilan dan Ihsan.

• Setiap perkara yang boleh membawa kepada
pertelingkahan pihak berkontrak adalah diharamkan.

• Perkara yang haram menghilangkan keberkatan
perniagaan, bahkan keberkatan hidup.

• Perkara yang dipersetujui oleh pihak berkontrak dan
tidak bertentangan dengan Shariat perlulah
dilaksanakan.

• Pihak yang terlibat di dalam sesuatu kontrak perlulah
mumayyiz/ baligh, berakal dan bijaksana.

25 Oktober 2016 6

Empat Elemen Haram

Riba’

Gharar

Darar

Intihak al-Hurmah
al-Shar’iyyah

25 Oktober 2016 7

25 Oktober 2016 8

Empat Faktor
Utama Merosakkan

Akad

Al-Riba

Riba al-Buyu’

Riba al-Qurudh

Jual-beli daging
dengan

haiwan hidup

Jual-beli bijiran dan
minyaknya etc.

Al-Gharar

Al-Qimar & Al-
Maysir

Al-Jahalah,

Jual-beli ikan di air

Jual-beli burung di
udara, dll.

Zalim dan Mudarat

Paksaan

Bantu membantu
Dalam maksiat

Bidaan palsu

Tidak baligh

Harga yang
melampau, dll.

Penghinaan
Maruah Shariat

Barang najis
terlarang

Ketika khatib
berkhutbah

“Muhrim” yang
memburu

Helah perundangan
Dll.

Keadilan dan Ihsan di dalam Muamalat

• Konsep “Adil” dan “Ihsan” di dalam aktiviti muamalat
telah dibangunkan oleh Imam al-Ghazali di dalam
magnum opusnya (Ihya’ cUlum al-Din).

• Setiap urusniaga di dalam perniagaan perlulah
dilakukan sekurang-kurangnya dalam rangka keadilan.

• Kestabilan perniagaan seseorang usahawan adalah
bergantung kepada keadilannya dalam urusniaga.
Namun begitu, kemakmuran perniagaan dalam
jangka masa panjang bagi usahawan sebenarnya
bergantung kepada aplikasi konsep ihsan di dalam
urusniaganya.

25 Oktober 2016 9

Asas Penshariatan Islam

• Ayat ini merupakan salah satu prinsip Shariat yang
utama (Al-Nahl:90)

• Adil dan Ihsan itu berbagai bentuk dan peringkat.

• Namun begitu, fokus pembentangan ialah adil dan
ihsan di dalam aktiviti muamalat.

25 Oktober 2016 10

Adil dan Ihsan di dalam Muamalat

25 Oktober 2016 11

Perundangan dan
Adab Islam

Di Dalam Aktiviti
Muamalat

(Al-’Adl)
Keadilan/Kehendak

Minimum

(Al-Ihsan)
Amalan Terbaik

Imam Al-Ghazali memberi perumpamaan bahawa keadilan adalah seumpama
modal perniagaan dan amalan Ihsan adalah keuntungannya. Peniaga Muslim yang
hanya berlaku adil dan tidak berlaku ihsan seumpama perniagaan yang hanya
mendapat modalnya kembali tanpa keuntungan.

Al-’Adl – Kehendak Minimum

• Keadilan dalam Muamalat: Menunaikan hak yang wajib
ditunaikan kepada pihak lain.

• Pematuhan terhadap rukun (األركان) dan syarat (الشروط)
akad perniagaan.

• Menghindari faktor-faktor yang boleh merosakkan
( المفسدة العوامل ) atau membatalkan akad ( المبطلة العوامل ).

• Urusniaga yang tidak dapat memenuhi kriteria adil,
maka terdapat unsur zalim di dalamnya.

25 Oktober 2016 12

Pematuhan Rukun dan Syarat

25 Oktober 2016 13

Rukun

Format

Ijab

Qabul

Pihak
Ber”akad”

Penjual/
Pemberi sewa

dll.

Pembeli/
Penyewa dll.

Barang
Pertukaran

Barang jualan/
Perkhidmatan

Harga

Tujuan

Kebaikan

Keburukan

Kelebihan Al-’Adl

• Memastikan keredhaan pihak yang ber”akad”

• Mengelakkan pertelingkahan

• Mengelakkan urusniaga yang tidak memuaskan
mana-mana pihak

• Menghindari kezaliman

• Kestabilan perniagaan

• Keberkatan

• Dll.

25 Oktober 2016 14

Al-Ihsan: Amalan Terbaik

• Al-Ihsan di dalam Muamalat:
– Pemberian sesuatu yang bermanfaat kepada pihak yang

lain walaupun pemberian itu bukanlah satu kewajipan
kontrak.

• Pihak peniaga seharusnya memastikan bahawa
mereka menyediakan “nilai tambah” yang berbentuk
percuma bagi pihak yang lain.

• Melihat strategi perniagaan dari perspektif “ibadah”.

25 Oktober 2016 15

Al-Ihsan: Amalan Terbaik

• Tiada hak maksimum bagi amalan al-Ihsan.

• Bergantung kepada kemampuan dan
kebijaksanaan seseorang individu dan
perniagaannya.

25 Oktober 2016 16

Kelebihan Al-Ihsan

• Rahmat dan kasih sayang Allah SWT
• Keuntungan jangka masa panjang
• Kemakmuran perniagaan
• Pendapatan yang diberkati
• “Network establishment”
• Reputasi yang baik
• Jenama yan baik
• Mampu mewujudkan pelanggan setia dan

berulang
• Dll.

25 Oktober 2016 17

Aplikasi Al-’Adl dan Al-Ihsan

• Tidak menyembunyikan
kerosakan produk atau
kesan sampingan
penggunaan produk.

• Mengelakkan dakwaan
palsu atau pemasaran
yang menipu.

• Memberi penerangan
dan maklumat
tambahan berkaitan
produk. (Cth: Perincian

mengenai isi kandungan, khasiat, dll)

• Memberi khidmat
nasihat berkaitan
produk, bahkan
mendidik pelanggan
secara tidak langsung

25 Oktober 2016 18

• Harga barang dan
keuntungan: Tanpa
unsur-unsur yang
merosakkan dan
membatalkan akad.

• Pembayaran Hutang:
Pada tarikh matang.

• Harga barang dan
keuntungan:
Munasabah dan
mengelakkan
eksploitasi. (Cth: Stok

terdahulu pada harga kos terdahulu)

• Pembayaran hutang:
Lebih awal.

25 Oktober 2016 19

• Layanan kepada fakir
miskin: Sama seperti
yang lain. (Cth: sale on cash)

• Tuntutan hutang: Pada
tarikh matang.

• Layanan kepada fakir
miskin: Bertolak ansur,
belas kasihan dan
rahmat. (Cth: price

discrimination, sale on credit for

them)

• Tuntutan hutang:
Bertimbang rasa. (Cth:

Penstrukturan semula hutang)

25 Oktober 2016 20

• Pembatalan urusniaga:
Berasaskan
perundangan.

• Air muka/layanan:
Seadanya.

• Membayar zakat
perniagaan sahaja.

• Pembatalan urusniaga:
Berasaskan budibicara
dan boleh runding.

• Air muka/layanan: Ceria
dan tersenyum bersama
adab sopan dan
penghormatan.

• Bersama amalan
sedekah.

25 Oktober 2016 21

• Timbangan produk:
Tepat.

• “Worth for money”

• “Product/Service”

• Melihat melalui
kacamata penjual.

• Timbangan produk:
Sedikit terlebih.

• “Beyond expectation”

• “Product/Service ++”

• Melihat melalui
kacamata penjual dan
pelanggan.

25 Oktober 2016 22

• Konsep Adil memastikan kestabilan (stability)
urusniaga dan perniagaan.

• Konsep Ihsan memastikan kemakmuran
(prosperity) perniagaan.

• Kedua-dua konsep ini melihat aktiviti
muamalat dari kacamata “ibadah”.

• Kesan positif Adil dan Ihsan sebenarnya jauh
melampaui keuntungan kewangan sesebuah
perniagaan.

25 Oktober 2016 23

Kesimpulan

25 Oktober 2016 24

Kerelaan
Pihak

Berkontrak

Kemuliaan
Akad

Ketiadaan
Elemen
Haram

Keadilan
Berlaku

Galakan
Berlaku Ihsan

Kelangsungan
Perniagaan

Kemakmuran
& Keberkatan

Perniagaan