E-PROCEEDIN G OF INTERNATIONAL INNOVATION
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
ii \'cl>.r�ir,:�,.i.:;.;f.•'.l\
���-��..:,/�
UNIVERSITI
Cawangan Pulau Pinang
Kampus Permatang Pauh IJCHT-21
...,...,.,........_..,.,.-.....,,�
TEKNOLOGI " Beyond Smart Tourism
fiS
� MARA
E-PROCEEDING OF •
INTERNATIONAL VIRTUAL ... .
••'
•
•• •'
..
: :• ••,
INVENTION, INNOVATION &
•
DESIGN COMPETITION 2021
(IVIID-21)
In Conjunction with The International Joint Conference on
Hospitality & Tourism 2021 (IJCHT-21)
13 -15 SEPTEMBER 2021
Virtual Invention, Innovation & Design Competition 2021
(IVIID-21)
Beyond Smart Tourism
Inspired by People, Balanced by Nature,
Driven by Technology
In Conjunction with:
The International Joint Conference on Hospitality & Tourism 2021
(IJCHT-21)
E-PROC EED ING
I N T E R N A T I O N A L V IR TU A L I N V E N T I O N , I N N O V A T I O N & D E S IGN C O M P E T I T I O N 2 02 1
Copyright
Copyright 2021 by Faculty of Hotel and Tourism Management, Universiti Teknologi MARA (UiTM)
Cawangan Pulau Pinang
All rights reserved.
The copyright in this e-proceeding and the material on this e-proceeding (including
without limitation the text, computer code, artwork, photographs, images, music, audio
material, video material and audio-visual material on this e-proceeding) is owned by
Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Cawangan Pulau
Pinang, Kampus Permatang Pauh, 13500 Permatang Pauh, Pulau Pinang.
The publisher does not grant you any rights in relation to this e-proceeding or the
material on this e-proceeding. In other words, all rights are reserved.
For the avoidance of doubt, you must not adapt, edit, change, transform, publish,
republish, distribute, redistribute, broadcast, rebroadcast or show or play in public thise-
proceeding or the material on this e-proceeding (in any form or media) without
appropriately and conspicuously citing the original work and source or prior written
permission from the publisher.
Edited by:
Mohamad Farhan Azmi
Najua Mohd Ali
Norliana Hashim
Nik Mohd Shahril Nik Mohd Nor
Siti Anis Adilah Tarmazi
Aida Khalida Mohamed Idris
Zubaidah Mohd Ali Tan
Saliza Salmi
Farhan Faat
E-PROC EED ING
I N T E R N A T I O N A L V IR TU A L I N V E N T I O N , I N N O V A T I O N & D E S IGN C O M P E T I T I O N 2 02 1
i
Preface
Faculty of Hotel and Tourism Management, Universiti Teknologi MARA Cawangan Pulau
Pinang (UiTMCPP) organizes International Virtual Invention, Innovation & Design 2021
(IVIID-21) that provisions as a medium for academicians, industries player and student to
feature innovation, invention and design in their respective field. This event is in conjunction
with The International Joint Conference on Hospitality & Tourism 2021 (IJCHT-21), which
also organized by Faculty of Hotel and Tourism Management, UiTMCPP. IVIID-21 exhibit
ideas, inventions, highly innovative designs and product commercialization, contend to each
other for a best position and recognition. With a theme Beyond Smart Tourism, this event is
consolidate with; Smart Tourism Inspired by People, Smart Tourism Balanced by Nature and
Smart Tourism Driven by Technology. In winding up, the proceedings hope to be a valuable
reference point for scholars and students who would like to conduct further research in
respective field, and at the same time promote the creation of new knowledge through the
interchange of ideas, strategies and innovations in the different fields in social sciences.
E- P R O C E E D I N G
I N T E R N A T I O N A L V IR TU A L INVENTION, I N N O V A T I O N & D E S I GN C O M P E T I T I O N 20 2 1
ii
Welcoming
Speech
BY RECTOR UITMCPP
Assalamualaikum wbt., and good day,
Ladies and Gentlemen,
It is my pleasure and honour to welcome you to The International Joint Conference on
Hospitality & Tourism 2021 (IJCHT-21). We are indeed very proud to be the host of this
conference. This conference is jointly organized by the Faculty of Hotel and Tourism
Management, Universiti Teknologi MARA (UiTM) Cawangan Pulau Pinang, Malaysia and
several of our MoU partners from Indonesia, Thailand, Turkey and the USA. This conference
provides an avenue for academics, administrators, business owners, policy makers and
stakeholders from government institutions and students from institutions of higher learning
to share and create a network that will be of exceptional value. The conference theme is
“Beyond Smart Tourism: Inspired by People, Balanced by Nature, Driven by Technology”. To
all the speakers, and participants, once again, let me extend a very warm welcome. I sincerely
hope you will find this conference rewarding. I am confident that the conference objectives
will be met, and that all will benefit immensely from this three-day conference.
Thank you.
PROFFESOR Ts. DR SALMIAH KASOLANG@KASALUNG
RECTOR
UNIVERSITI TEKNOLOGI MARA CAWANGAN PULAU PINANG
E- P R O C E E D I N G
I N T E R N A T I O N A L V IR TU A L I N V E N T I O N , I N N O V A T I O N & D E S IGN C O M P E T I T I O N 2 0 21
iii
Welcoming
Speech
BY PROGRAMME DIRECTOR
Hello and good morning,
Ladies and Gentlemen,
It is my honour to welcome all of you to the International Virtual Invention, Innovation &
Design Competition 2021 (IVIID-21). Before I go further, it is truly heartwarming to know that
this competition is organized by the Faculty of Hotel and Tourism Management, Universiti
Teknologi MARA (UiTM) Cawangan Pulau Pinang, in conjunction with The International Joint
Conference on Hospitality and Tourism 2021 (IJCHT-21).
Considering current situation of Covid-19 pandemic and new norms, IVIID-21 appears
virtually in order to encourage participation besides ensuring everyone is safe and healthy. As
our circumstances are anew, we must think anew and act anew. On behalf of this event’s
committee, I would like to express my sincere gratitude to thanks to all participants who
participate in this competition representing different categories, including tertiary education
institution, locally and internationally. I am certain that everyone will get plenty of experience
while learning from each other to create memories of our life.
Indeed, we are fortunate that we are given the opportunity to continue flourishing with our
inventions and innovations, which is made possible through IVIID-21. Before I end my speech,
I would like to thank the committee members for their outstanding effort to make this first
virtual competition a success. This event is never possible without the amazing teamwork and
cooperation from each one of you. I genuinely hope that this will encourage more impactful
works in the future. On that note, ladies and gentlemen, I sincerely thank you for being part of
IVIID-21. I know this is an opportunity, so let’s take it, and it is also a journey, so let’s complete
it!
Thank you.
DR ANDERSON NGELAMBONG
PROGRAM DIRECTOR
INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021
(IVIID-21)
E- P R O C E E D I N G
I N T E R N A T I O N A L V IR TU A L I N V E N T I O N , I N N O V A T I O N & D E S IGN C O M P E T I T I O N 2 0 21
iv
Committee
Members
International Virtual Invention, Innovation & Design Competition 2021 (IVIID-21)
In conjunction with
The International Joint Conference on Hospitality & Tourism 2021 (IJCHT-21)
POSITION NAME
ADVISOR I : Prof. Ts. Dr. Salmiah Kasolang @Kasalung
ADVISOR II : Assoc. Prof. Dr. Hashim Fadzil Ariffin
DIRECTOR : Dr. Anderson Ngelambong
ASSISTANT DIRECTOR : Nik Mohd Shahril Nik Mohd Nor
HEAD OF COMMITTEE : Norliana Hashim
SECRETARY : Irina Mohd Akhir
Rabiatul Adawiyah Abd Rahman
FINANCE : Dahlan Abdullah
Saiful Bahri Mohd Kamal
Khairil Anuar Bahari
ONLINE SYSTEM : Mohd Saifulnizam Abu Bakar
ADMINISTRATION Saiful Nizam Warris
Mohd Syafiq Abdul Rahman
Muhammad Che Saad
PUBLICITY & : Wan Hayati Wan Bujang
COMMUNICATIONS Nor Hafizah Mazlan
Putri Dahlia Ab Rashid
Clement Jimel
Alvin Gatu
SECRETERIAT : Zubaidah Mohd Ali Tan
Siti Anis Adilah Tarmazi
Noor Saliza Salmi
Najua Mohd Ali
JUDGING COMMITTEE : Aida Khalida Mohamed Idris
Farhan Faat
e-PROCEEDINGS : Mohamad Farhan Azmi
COMMITTEE
E- P R O C E E D I N G
I N T E R N A T I O N A L V IR TU A L I N V E N T I O N , I N N O V A T I O N & D E S IGN C O M P E T I T I O N 2 0 21
v
Contents INTRODUCTION
Copyright ........................................................................................................................................................ i
TABLE OF CONTENT
Preface ........................................................................................................................................................... ii
Welcoming Speech by Rector UiTMCPP ...................................................................................... iii
Welcoming Speech by Program Director .................................................................................... iv
Committee members............................................................................................................................. v
Table of content ........................................................................................................................................ vi
SMART TOURISM INSPIRED BY PEOPLE
ADG503: PREMIUM FROZEN COOKIE DOUGH .............................................................................. 1
ADG504: INSTANT ROYALE PUDDING ............................................................................................. 6
ADG505: FROZEN STUFFED MINI LEMANG ................................................................................. 11
ADG506: SUNNAH ENERGY BAR ....................................................................................................... 16
ADG507: DEVELOPING FOODSERVICE MOBILE APPLICATION CUSTOMER JOURNEY
FRAMEWORK ......................................................................................................................................... 21
FSC501: INNOVATION OF TRADITIONAL PRODUCT: DIVERSIFYING THE USAGE OF
WASTE INGREDIENT IN RENDANG AS CHICKEN BALLS FILLING ................................... 25
FDT500: THE FUTURE OF FOOD TOURISM: ECO-FRIENDLY EDIBLE INSECT ....................... 33
HCP500: THE EVALUATION OF DIFFERENCE ON PRESENT PROFESSIONAL
COMPENTENCY'S TOUR LEADER AND EXPECTABLE COMPETENCY UNDER
THE NEEDS OF THAI TOURISM INDUSTRY IN ASEAN................................................................ 38
STT500: A NEW MOBILE APPLICATION FOR LOGISTIC CONVENIENCE IN UITM SEGAMAT:
ECO-NAVI .................................................................................................................................................. 45
CHA500: THE FUTURE OF FOOD TOURISM: TRADITIONAL MALAY KUIH MODELLING
COMPOUND SET FOR PRESCHOOL CHILDREN PLAY AND LEARN ACTIVITIES ................. 51
FDT501: NIGELLA SATIVA AL-SION DODOL.................................................................................... 58
SMART TOURISM DRIVEN BY TECHNOLOGY
SMT503: SABAH PAY MOBILE APPLICATION FOR TOURISM AND TRAVEL ................... 65
VAR500: ENHANCING TOURISM EXPERIENCE THROUGH MOBILE AUGMENTED
REALITY ................................................................................................................................................... 71
TIR502: SUSTAINABLE TOURISM TRANSFORMATIVE PEDAGOGY MODEL ................... 79
ARI500: IMSA: INTERNSHIP MANAGEMENT SYSTEM APPS ................................................. 86
E-PROCEEDING
I N T E R N A T I O N A L V I R T U A L I N V E N T I O N, I N N O V A T I O N & D E S I G N C O M P E T I T I O N 2 0 2
1 vi
E-PROCEEDING
INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021
ADG503: PREMIUM FROZEN COOKIE DOUGH
Category A B C D
Primary School Secondary School University Academician
Student
√
Local International
√
Specialization Area Smart tourism inspired by people
Smart tourism balanced by Smart tourism driven by
nature technology
√
Project Member(s) Nurul’Aishah @N Zakaria1, Syuhirdy Mat Noor2, Zaharah Mohamed Rani3,
Fatin Syahira Liana Badaruddin4, Nashwa Abdul Ghani5,
Affiliation 1,2,3,4,5
Faculty of Hotel and Tourism Management, Universiti Teknologi
MARA, Cawangan Pulau Pinang, Malaysia
1
Email nurulnzakaria@gmail.com, 2adychef78@gmail.com,
3
zaharah3813@uitm.edu.my, 4syahiraliana@gmail.com,
5
nashwaghani97@gmail.com
Correspondence Nurul’Aishah @ N Bt Hj Zakaria
Fakulti Pengurusan Hotel dan Pelancongan,
Universiti Teknologi MARA, Cawangan Pulau Pinang,
13500 Permatang Pauh,
Pulau Pinang, Malaysia.
Tel: +604-3822222, Fax:+604-3822819
Abstract Throughout the years, experience pastry chefs have studied that by aging
cookie dough will enhance the flavor because moisture from the dough will
gradually dry out hence give the strong flavour. Besides that, it will produce
a well-shaped cookie instead of the extremely flat one. Due to the fat content
in the cookie dough solidify and it reduces the chance of over spreading. That
is why many recipes have called to freeze the dough. Introducing a new
version of cookie dough by combining local flavour with a famous biscuit
snack. This innovations purposely are done to promote local flavours and
ingredients. At the same time to educate the society on the benefits of using
natural flavor and colouring. Therefore, the two ingredients that have been
selected are pandanus amaryllifolius (pandan leaves) and clitoria ternatea
(butterfly pea flower).The cookie dough idea is incorporated with famous
Malaysian dessert which are Onde-onde (buah melaka) and Pulut Tai Tai. By
adapting these two traditional flavours into the product, it will share the same
experience with others even if it appears in different form and structure.
Keywords Cookie, Dough, Frozen
1
E-PROCEEDING
INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021
Product description The cookie dough idea was incorporated with famous Malaysian dessert
which are Onde- onde (buah melaka) and Pulut Tai Tai. For onde-onde, the
original flavour have been adapted together and produce the cookie dough
batter that are green in colour. Chocolate chips are replaced with gula melaka
and the dough will be rolled into desiccated coconut before baking. As for the
pulut tai tai we are using bunga telang to produce the blue colour and piped
with sweet and creamy pandan kaya on top of the cookies.
Pictures/ Schematic
diagrams/ Flow
Charts/Screenshots
/Graphs and etc.
Novelty and Premium cookie dough using the traditional Malay ingredients which are
uniqueness pandan leaves, butterfly pea and palm sugar. Since the ingredients used are
the best and natural ingredients and no preservative or MSG, we believe our
product is safe to consume. In Malaysia, pandan leaves and palm sugar can
be categorized as essential Malaysian ingredients (Norman Musa, 2010).
Other than that, Premium Cookie Dough will be the first product that only
uses natural ingredients. As we know, most frozen cookie dough comes from
Europe and the ingredients used might have preservatives such as soy lecithin
and citric acid to emulsify the water and oil in the cookie dough (Eric Evers,
2014).
Benefit to mankind This product contains no preservative and monosodium glutamate (MSG).
The colouring for the cookie dough also uses the natural colouring that came
from plants. Butterfly pea and pandan leaves might give the colour of blue
and green respectively to the cookies itself. Butterfly pea gives the benefit to
our body as an antioxidant, healing wound and promotes diuretic which is to
increase the production of urine. Pandan leaves give a great aroma to the food
and it also contains vitamin E.
2E-PROCEEDING
INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021
Potential Our target market is general for all stages of ages from kids to adults. This is
commercialization to encourage people in baking and cut the mindset that baking is hard. Since
this product is ready to bake product, there is no reason for failure. Since this
is the new innovation for the cookie dough, we decided to commercialize in
a convenience store. The target is to make sure it is easy to access and easy
to find. For the other brand of the cookie dough, for sure it can only be found
in a famous and high-end store.
Acknowledgment Special thanks of gratitude to all of the team members that work hard for
this project. Never endless participating in giving idea and energy make this
project successful and helped a lot in finalizing this project within the
limited time frame.
Researchers Nurul’Aishah @ N Binti Hj Zakaria is currently hold
Biographical Data the post as a Senior Lecturer in UiTM Cawangan
Pulau Pinang. She is a Hotel Management lecturer
attached with the Faculty of Hotel and Tourism
Management. Teaching subjects such as Food and
Beverage Cost Controls, Hospitality Accounting,
Housekeeping, Restaurant Management and also
Room Division Management. Her interest includes
Human Resources, Hospitality Management and
Customer Service.
Syuhirdy Bin Mat Noor is a Senior Lecturer of
Culinary Arts Department, attached with the Faculty
of Hotel and Tourism Management, UiTM Cawangan
Pulau Pinang since 2004. Teaching Culinary Creation,
International Cuisine, and Culinary Commercial
classes. His interests include Product and Menu
Development, Innovation and Invention in Culinary
products and Human Behaviour.
Zaharah Mohamed Rani is currently hold the post as a
Senior Lecturer in UiTM Cawangan Pulau Pinang.
She is a Tourism Management lecturer attached with
the Faculty of Hotel and Tourism Management. She
completed her Ph.D at Universiti Teknologi MARA,
Shah Alam, Malaysia. Her research interest lie in the
area of tourism management, tourism marketing,
tourist behaviour, heritage tourism and eTourism.
3E-PROCEEDING
INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021
Fatin Syahira Liana binti Badaruddin, a student who is
currently undertaking her bachelor study program
under Faculty of Hotel and Tourism, UiTM,
Cawangan Pulau Pinang. I am a graduate from
Diploma in Culinary Arts in UiTM Pulau Pinang.
Participated in Battle of The Chef competition and has
been awarded with bronze medal for Hot cooking
category.
Nashwa Abdul Ghani a student who is currently
undertaking Bachelor Degree in Culinary Arts
Management under the Faculty of Hotel and Tourism,
UiTM, Cawangan Pulau Pinang. She also graduated in
Diploma of Culinary Arts and received an academic
recognition with Vice Chancellor Award.
4E-PROCEEDING
INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021
ADG504: INSTANT ROYALE PUDDING
Category A B C D
Primary School Secondary School University Academician
Student
√
Local International
√
Specialization Area
Smart tourism inspired Smart tourism balanced Smart tourism driven
by people by nature by technology
√
Project Member(s) Syuhirdy Mat Noor1, Nurul’Aishah@N Zakaria2, Hashim Fadzil Ariffin3 ,
Muhammad Aiman Bahri Zamzam4 , Muhammad Farhan Naim Mohd
Yuraimie5
Affiliation 1,2,3,4,5
Faculty of Hotel and Tourism Management, Universiti Teknologi
MARA, Cawangan Pulau Pinang, Malaysia
Email 1
adychef78@gmail.com, 2nurulnzakaria@gmail.com,
3
hashim@uitm.edu.my, 4aimanbahri12@gmail.com,
5
farhannaim2@gmail.com
Correspondence Syuhirdy Bin Mat Noor
Fakulti Pengurusan Hotel dan Pelancongan,
Universiti Teknologi MARA, Cawangan Pulau Pinang,
13500 Permatang Pauh,
Pulau Pinang, Malaysia.
Tel: +6012-2181478, Fax:+604-3822819
Abstract Puding Raja or Royal Pudding is a specialty dessert that came from East Coast
states in Malaysia which is Pahang. It is a specialty dessert dish that will only
be served to Royal Family of Pahang. This dessert consists of four
components which are Jala Emas (a golden net made from duck egg batter),
custard sauce, dried toppings and fried banana. Kuih jala mas is less well-
known among young people and majority of people will only be able to view
it at a wedding event. Since normal Royal Pudding has a complicated
preparation, the idea of Instant Royal Pudding was made and an experiment
was conducted to visualize Instant Royal Pudding into reality. The target
market for instant food is for all generation that have a limited time to prepare
the food. Production of instant foods seem to have tremendous increase
recently and this product has potential to be commercialized.
Keywords Instant, Pudding, Dessert
5E-PROCEEDING
INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021
Product description The process of preparing Puding Diraja started with the making of Jala Emas.
The batter was made from duck egg yolk, flour, water with the right
consistency and it will be poured into net mold before the batter flow from
the mold to the hot sugar syrup. Layers of the flowed batter will form a golden
yellow net and once the net has been formed, it will be tossed out from the
boiling sugar syrup and the golden net will be resting while waiting for it to
dry. Meanwhile, for the custard sauce, it consists the mixtures of sugar,
custard powder, and milk which will be simmer until the sauce become thick
as desire. Next, the dried condiments topping has different varieties and
combination including dried plum, raisins, dried-cherry, cashew nut, jelly,
and almond. Lastly, the fourth components consist of aromatic fried banana
which was deep-fried to enhance the sweetness of the banana and make it
compatible with other components.
Pictures/ Schematic
diagrams/ Flow STEP 1: MEASURING AND PREPARATION
The ingredient was measured correctly and prepare the cooking
Charts/Screenshots utensils
/Graphs and etc.
STEP 2: COOKING
Start cooking the golden net
STEP 3: DEHYDRATION
Start dehydration process
STEP 4: QUALITY CHECK
The quantity and the quality of the ingredients will be check
according to the standard
STEP 5: PRE- PACKAGING
Start packaging each ingredient with vacuum packaging
6E-PROCEEDING
INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021
STEP 6: ASSEMBLING
Assembling the product together
STEP 7: PACKAGING
Packaging all the ingredient with total of 4 vacuum pack
ingredient in it
Novelty and This dessert consists of four components which are Jala Emas (a golden net
uniqueness made from duck egg batter), custard sauce, dried toppings and fried banana.
Royal Pudding is a specialty dessert dish that will only be served to Royal
Family of Pahang. Due to its very sweet flavour, Kuih jala mas is less popular
in other Malaysian states. Therefore, with the creation of this product, it will
help to pull back the restriction and the limitation for southern and northen
region of Malaysia. Instant Royal Pudding will definitely become famous to
be enjoyed by not only the local Malaysia, but also foreign tourist and
travelers.
Benefit to mankind Royal pudding is a precious gem that can only be found in East Coast of
Malaysia. Therefore, if Southern people from Johor and Northern people
from Perlis want to taste the Royal Pudding, they need to travel all the way
to East Coast Malaysia for the sake of Royal Pudding. So with the creation of
this Instant Royal Pudding, Malaysian people from different regions will have
opportunity to prepare and eat it. This product also to promote Malaysian
traditional dessert to other countries. Instant foods usually require minimal
preparing prior to consumption, and even those with no cooking experience
may prepare the meal. For most individuals, time-saving is an important
consideration. According to Inbalakshmi et al. (2014), ready-made foods help
to reduce overall labor burden and may be prepared in the blink of an eye,
allowing more amount of sleep and other hobbies.
Potential The easy way to prepare and cook, make this product more attractive to the
commercialization local Malaysian that curious to know about the traditional dessert. This
product can bring Malaysian dessert to another level to stand up on the same
par as other countries dessert such as Indian Gulab Jamun and French pastry
cream puff. The target market for instant food is for all generation that have
a limited of time to prepare the food. For the example like student and career
parents.
Acknowledgment Special thanks of gratitude to all of the team members that work hard for this
project. Never endless participating in giving idea and energy make this
7E-PROCEEDING
INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021
project successful and helped a lot in finalizing this project within the limited
time frame. Special acknowledgement also to Faculty of Hotel and Tourism
Management and UiTM Cawangan Pulau Pinang for all the support needed
in developing this innovative ideas.
Researchers Syuhirdy Bin Mat Noor is a Senior Lecturer of
Biographical Data Culinary Arts Department, attached with the Faculty
of Hotel and Tourism Management, UiTM Cawangan
Pulau Pinang since 2004. Teaching Culinary Creation,
International Cuisine, and Culinary Commercial
classes. His interests include Product and Menu
Development, Innovation and Invention in Culinary
products and Human Behaviour.
Nurul’Aishah @ N Binti Hj Zakaria is currently hold
the post as a Senior Lecturer in UiTM Cawangan
Pulau Pinang. She is a Hotel Management lecturer
attached with the Faculty of Hotel and Tourism
Management. Teaching subjects such as Food and
Beverage Cost Controls, Hospitality Accounting,
Housekeeping, Restaurant Management and also
Room Division Management. Her interest includes
Human Resources, Hospitality Management and
Customer Service.
Hashim Fadzil Ariffin is an Associate Professor and
has been a member of the faculty since 1995. His
research interest are Foodservice Innovation,
Branding and Hospitality Strategic Management.
Currently, he is a Head of the Centre of Hotel and
Tourism Management Studies.
8E-PROCEEDING
INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021
After finishing his study in Diploma in Food Service
Management study programme in 2019, Muhammad
Aiman Bahri Bin Zam Zam is a student who is
currently undertaking his BSc Hons in Culinary Arts
Management study programme under the Faculty of
Hotel and Tourism, UiTM, Cawangan Pulau Pinang to
pursue his passion in Culinary Arts.
Muhammad Farhan Naim Bin Mohd Yuraimie is a
student who is currently undertaking BSc Hons in
Culinary Arts Management study program under
Faculty of Hotel and Tourism, UiTM, Cawangan
Pulau Pinang after pursuing his study in Diploma of
Pastry Arts in 2017 under the same faculty in UiTM
Cawangan Pulau Pinang.
9E-PROCEEDING
INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021
ADG505: FROZEN STUFFED MINI LEMANG
Category A B C D
Primary School Secondary School University Academician
Student
√
Local International
√
Specialization Area
Smart tourism inspired Smart tourism balanced Smart tourism driven
by people by nature by technology
√
Project Member(s) Syuhirdy Mat Noor1, Azlan Salim2, Nurul’Aishah @N Zakaria3 ,
Muhammad Hafzan Ab Aziz4 , Nur Alia Hanani Hanafi5
Affiliation 1,2,3,4,5
Faculty of Hotel and Tourism Management, Universiti Teknologi
MARA, Cawangan Pulau Pinang, Malaysia
1
Email adychef78@gmail.com, 2azlan808@uitm.edu.my,
3
nurulnzakaria@gmail.com , 4hafzanbinaziz@gmail.com,
5
aliahanani201@gmail.com
Correspondence Syuhirdy Bin Mat Noor
Fakulti Pengurusan Hotel dan Pelancongan,
Universiti Teknologi MARA, Cawangan Pulau Pinang,
13500 Permatang Pauh,
Pulau Pinang, Malaysia.
Tel: +6012-2181478, Fax:+604-3822819
Abstract Frozen stuffed mini lemang is a lemang with the filling inside it. This product
consider rare in the market because people only sell lemang without any
condiments such as rendang or serunding. It will be difficult for someone who
buy lemang without any condiments because they need to find by themselves.
This unfortunately create the idea to produce lemang with the fillings. The
advantages of this product are the authentic taste of lemang with the beef
rendang filling by using the traditional method of cooking. This product is
convenient for all people especially for travelers and foreign residents. This
product is small and compact. The packaging is in a vacuum pack, so the
customer easy to bring anywhere even for travel. It easy to prepare by heating
the product using the microwave. This product has a long shelf life, so it will
not be a problem for people who sitting abroad.
Keywords Frozen, Lemang, Condiments, Convenient
10E-PROCEEDING
INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021
Product description The ingredients for lemang are glutinous rice, coconut milk, banana leaves,
and salt. These ingredients are easy to find but it is not easy to find bamboo
to make the lemang. Normally, people will put the banana leaves inside the
bamboo before putting the ingredients. The function of banana leaves is to
prevent the rice from stick around the bamboo and it will be a problem to take
out the lemang. The method of preparation for the lemang is first, wash and
drain the glutinous rice. Cut the banana leaf (20cm x 15cm) and put it into the
mould. Cook the glutinous rice and coconut milk in slow heat until it absorbs
all the liquid from coconut milk. Lastly, put the glutinous rice in the mould
and make a hole to put the filling of rendang, and it's ready to be steam for 45
minutes. In terms of shape, we have used special containers to replace the
original containers for cooking Lemang which is bamboo. It is because raw
materials like bamboo are very difficult to get the same size, so we took the
initiative to use special containers made of aluminium to get a uniform shape
in every production. The ingredients for beef rendang are beef, coriander
seed, cumin seed, fennel seed, turmeric seed, coconut milk, salt, brown sugar,
kerisik, chili paste, shallot, turmeric powder, garlic, bird eye chilies,
lemongrass, and ginger.
Pictures/ Schematic
diagrams/ Flow STEP 1: Measuring process
Measure all the ingredients for making the beef rendang and
Charts/Screenshots lemang.
/Graphs and etc.
STEP 2: Mise en place
Wash and drain the glutinous rice. Cut the banana leaf (20cm
x 15cm) and put it into the mould. Preparing the ingredients
for Rendang, toast coriander seed, cumin seed, and fennel
seed until brown. Then blend until fine texture. Then, blend
all paste ingredients.
STEP 3: Cooking process
Cook the glutinous rice and coconut milk in slow heat until it
absorbs all the liquid from coconut milk. Put the meat in the
pressured cooker and cook until it's tender and after that
shredded the meat. Sauté it until fragrance to keep the paste
longer. Add some water and coconut milk. Then let it simmer.
Add some more water or coconut milk if required. Lastly, put
seasoning and turmeric leaf.
11E-PROCEEDING
INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021
STEP 4: Steaming process
Put the glutinous rice in the mould and make a hole to put the
filling of rendang, and it's ready to be steam for 45 minutes.
Add some more water or coconut milk if required. Lastly, put
seasoning and turmeric leaf.
STEP 5: Cooling process
Then after finish keep it warm before put inside the packaging.
STEP 6: Packaging process
Consist of 3 frozen stuffed mini lemang in a vacuum pack with
microwaveable Tupperware.
Novelty and Frozen stuffed mini lemang has its uniqueness and novelty that make it
uniqueness special rather than other lemang. The novelty of this product is we make the
innovation lemang. The innovation is we make a lemang with the filling
inside of the lemang. This product will be being rare in the market. It is rare
because, in Malaysia, people only sell lemang without any condiments. It will
be difficult for someone who is in a rush to eat lemang with any condiments
because customers need to find the condiments. Because of this problem that
we heard from many people, so we produce lemang with the fillings. So, our
customer doesn’t need to find or need to make the condiments.
Benefit to mankind This product is high in carbohydrates and nutrients. Nowadays, there are
several issues about Halal regarding beef that is imported from another
country. Due to the issue, we make sure that we use the Halal beef from the
supplier that we believed the Halal status of the beef. Beef is the main source
of B vitamins, pantothenic acid, and folic acid which are important to humans.
Potential Nowadays, people always find ready-to-eat food and easily prepare. It is
commercialization because people are busy with their hectic life and rushing to settle their works.
So, ready-to-eat food is being the most famous food to the consumer. Ready-
to-eat food is food that has been cooked and no need to add flavor to the food.
People also choose this type of food because of the shelf life of the food. This
product can be used if people stored it in the right storage condition. So, we
choose to make ‘Frozen Stuffed Mini Lemang’ because people always prefer
to choose ready-to-eat food rather than other food. This frozen stuffed mini
lemang also suitable for all ages. We produce a product that can consume by
all people. So, our consumers can buy this product anytime and anywhere.
12E-PROCEEDING
INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021
They also can provide our product when celebrating any celebration such as
a birthday party and Eid Fitri. Our product also affordable in terms of price
because we use high quality of product and not too expensive. So, people of
all income and groups can grab our product because of the inexpensive
product.
Acknowledgment Special acknowledgement to Faculty of Hotel and Tourism Management and
UiTM Pulau Pinang for all the support needed in developing this innovative
ideas.
Researchers Syuhirdy Bin Mat Noor is a Senior Lecturer of
Biographical Data Culinary Arts Department, attached with the Faculty
of Hotel and Tourism Management, UiTM Cawangan
Pulau Pinang since 2004. Teaching Culinary Creation,
International Cuisine, and Culinary Commercial
classes. His interests include Product and Menu
Development, Innovation and Invention in Culinary
products and Human Behaviour.
Azlan Bin Salim is a Senior Lecturer of Hotel
Management Department, attached with the Faculty of
Hotel and Tourism Management, UiTM Cawangan
Pulau Pinang since 2008. Teaching Commercial
Classes, Barista Skillsand Hospitality subjects, Her
interests include Product and Menu Development and
Human Behaviour.
Nurul’Aishah @ N Binti Hj Zakaria is currently hold
the post as a Senior Lecturer in UiTM Cawangan
Pulau Pinang. She is a Hotel Management lecturer
attached with the Faculty of Hotel and Tourism
Management. Teaching subjects such as Food and
Beverage Cost Controls, Hospitality Accounting,
Housekeeping, Restaurant Management and also
Room Division Management. Her interest includes
Human Resources, Hospitality Management and
Customer Service.
13E-PROCEEDING
INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021
Muhammad Hafzan bin Ab Aziz is a student who is
currently undertaking BSc Hons in Culinary Arts
Management study program under Faculty of Hotel
and Tourism, UiTM, Cawangan Pulau Pinang
Nur Alia Hanani Binti Hanafi is a student who is
currently in Semester 5. She is taking her Degree in
Culinary Arts under Faculty of Hotel and Tourism,
UiTM, Cawangan Pulau Pinang.
14E-PROCEEDING
INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021
ADG506: SUNNAH ENERGY BAR
Category A B C D
Primary School Secondary School University Academician
Student
√
Local International
√
Specialization Area
Smart tourism inspired Smart tourism balanced Smart tourism driven
by people by nature by technology
√
Project Member(s) Nurul’Aishah@N Zakaria1, Syuhirdy Mat Noor2, Irina Mohd Akhir3, Nur
Azmina Nabilah Azmeer4, Nur Ayunie Nadia Norzaidi5
Affiliation 1,2,3,4,5
Faculty of Hotel and Tourism Management, Universiti Teknologi
MARA, Cawangan Pulau Pinang, Malaysia
Email 1
nurulnzakaria@gmail.com, 2adychef78@gmail.com,
3
irina.akhir@uitm.edu.my, 4azmina.nabilah98@gmail.com,
5
niedia3998@gmail.com
Correspondence Nurul’Aishah @ N Binti Hj Zakaria
Fakulti Pengurusan Hotel dan Pelancongan,
Universiti Teknologi MARA, Cawangan Pulau Pinang,
13500 Permatang Pauh,
Pulau Pinang, Malaysia.
Tel: +6012-2171478, Fax:+604-3822819
Abstract Energy bars were basically non frozen snacks that provided both energy and
nutrition. This Sunnah Energy Bar contains all the Sunnah ingredients such
as dates, honey and also habbatus sauda or black seed and being added some
nuts such as almond or walnut. The main ingredients in this energy bar is oat
that helps in reduce cholesterol and contain more protein and fat than most
grain. This energy bar use dates and honey as the sweetener to replace
artificial sugar. This product have a chewy texture and the taste are sweet and
a bit savory comes from the dates, honey and nuts. Besides, the aroma is sweet
because of the habbatus sauda, nuts and dates. There is no energy bar in the
market that contains Sunnah ingredients which will benefit both body and
brain in one pack. People nowadays especially Muslims are really concern in
searching Halal food and this energy bar can be consider as a choice for them
especially athletes, students and who aspired to eat healthy and required
necessary nutrition.
15E-PROCEEDING
INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021
Keywords Energy, Sunnah, Snacks, Nutrition
Product description Sunnah Energy Bar made from oat, nuts and all the Sunnah ingredients such
as dates, honey and habbatus sauda. Dates and honey use as the sweetener
and no artificial sweetener. It have a chewy texture result from the mixing
between dates and oats together. The taste are sweet and a bit savoury comes
from the dates, honey and nuts while the colour of the energy bar is a bit dark
because of the dates. It has sweet aroma because of the habbatus sauda, nuts
and dates. The portion size is 25gm per pack
.
Pictures/ Schematic
diagrams/ Flow
Charts/Screenshots
/Graphs and etc.
Remove seed, soak the dates Roast oats on a pan until
in hot water until soften for 5 aromatic and brown. Keep
minutes. Then blend to paste aside.
and keep aside.
Roast walnut and almond in a Next blend the other batch of
pan without oil. Then roughly oats until become powder.
chopped. Keep aside. Keep aside
16E-PROCEEDING
INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021
In a pan, cook the dates paste Next add honey to the walnut
until it dries up, then add the and turn off the heat and stir.
nuts. Stir well.
Stir until all the ingredients Then add the oats and oat
well combine and lastly add powder.
habbatus sauda oil.
Novelty and Sunnah Energy Bar contain all the Sunnah ingredients and also being added
uniqueness nuts to give some texture to the energy bar. The main ingredient is oat that
goods for the health, helps in reduce cholesterol and contain more protein and
fat than most grain. It also do not use artificial sweetener. Dates and honey as
the sweetener. It is very convenient because one pack of energy bar you can
get many benefits that are not only for body or health but also for the brain.
Benefit to mankind This product are Muslim friendly because all the ingredients used are all from
Halal ingredients and the Sunnah ingredients which make it much more
special because there are no other product add in all the Sunnah ingredients
in one pack of energy bar. The product mainly target local or abroad students,
working people who are busy in the morning to grab their breakfast and
person that concern with their health and nutrition.
Potential Nowadays people are concern in searching food especially for the Muslim
commercialization that always look for the Halal products. This products can be commercialized
because easy to bring anywhere at any occasions and for Muslim travelers
that went abroad and have difficulty in finding Halal foods.
Acknowledgment Special thanks to all of the team members that continued in giving support
and encouragement to work hard for this project. Never endless participating
in giving idea and energy make this project successful and helped a lot in
17E-PROCEEDING
INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021
finalizing this project within the limited time frame.
Researchers Nurul’Aishah @ N Binti Hj Zakaria is currently hold
Biographical Data the post as a Senior Lecturer in UiTM Cawangan
Pulau Pinang. She is a Hotel Management lecturer
attached with the Faculty of Hotel and Tourism
Management. Teaching subjects such as Food and
Beverage Cost Controls, Hospitality Accounting,
Housekeeping, Restaurant Management and also
Room Division Management. Her interest includes
Human Resources, Hospitality Management and
Customer Service.
Syuhirdy Bin Mat Noor is a Senior Lecturer of
Culinary Arts Department, attached with the Faculty
of Hotel and Tourism Management, UiTM Cawangan
Pulau Pinang since 2004. Teaching Culinary Creation,
International Cuisine, and Culinary Commercial
classes. His interests include Product and Menu
Development, Innovation and Invention in Culinary
products and Human Behaviour.
Irina Binti Mohd Akhir is a Senior Lecturer of Hotel
Management at Faculty of Hotel and Tourism
Management, UiTM Cawangan Pulau Pinang since
2010. An academic advisor and experts on Room
Division Management, Hospitality and Customer
Service, Restaurant and Cafe Operation, Menu
Planning and Development, Food Safety and Hygiene,
and Commercial classes. Her expertise include
Product and Menu Development, Culinary Expert
Advisor for Kolej Komuniti ERT Setapak, and Journal
Editorial Board.
Nur Azmina Nabilah Binti Azmeer, a student who is
currently undertaking her Degree in Culinary Arts
Management under Faculty of Hotel and Tourism,
UiTM, Cawangan Pulau Pinang.
18E-PROCEEDING
INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021
Nur Ayunie Nadia Bt Nor Zaidi, a student who is
currently undertaking her Degree in Culinary Arts
Management under Faculty of Hotel and Tourism,
UiTM, Cawangan Pulau Pinang.
19E-PROCEEDING
INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021
ADG507: DEVELOPING FOODSERVICE MOBILE APPLICATION
CUSTOMER JOURNEY FRAMEWORK
Category A B C D
Primary School Secondary School University Academician
Student
√
Local International
√
Specialization Area
Smart tourism inspired Smart tourism balanced Smart tourism driven
by people by nature by technology
√
Project Member(s) Siti Norsyafiqah Salim , Anderson Ngelambong , Rafidah Aida Ramli3,
1 2
Saiful Bahri Mohd Kamal4, Zaharah Mohamed Rani5
1,2,3,4,5
Affiliation Faculty of Hotel and Tourism Management, Universiti Teknologi
MARA, Cawangan Pulau Pinang, Malaysia
1
Email sitinorsyafiqahsalim@gmail.com, 2anderson@uitm.edu.my,
3
wanfidah@uitm.edu.my, 4saifu077@uitm.edu.my,
5
zaharah3813@uitm.edu.my
Correspondence Anderson Ngelambong
Fakulti Pengurusan Hotel dan Pelancongan,
Universiti Teknologi MARA, Cawangan Pulau Pinang,
13500 Permatang Pauh,
Pulau Pinang, Malaysia.
Tel: +6017 2875731
Abstract Despite increased interest and investment in the mobile application market,
retention of food and beverage mobile applications remains low. An in-depth
study on the attributes affecting food and beverage mobile applications is
contemporary and relevant, given the topic's expanding importance. Given
the expanding relevance of the food and beverage mobile application
business, a comprehensive understanding of how food and beverage mobile
application attributes may influence customers' emotional usage experience
and continuous usage retention is critical. For this reason, this study aims to
conceptualize mobile application retention framework through users’ usage
experience journey map. The study emphasizes the role of consumer usage
experience as a significant factor in mobile application usage retention. The
researchers used the Concept Map function in NVivo version 12 software to
help visualize the possible connections among the main categories and the
subcategories, borrowing from the DeLone and McLean Information System
Model. Specifically, the study revealed that user’ emotional responses are
20E-PROCEEDING
INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021
critical to their food and beverage mobile application continuous usage
behaviour. The study may provide beneficial guidelines for food and
beverage mobile application usage retention strategy via the improvement of
consumers’ emotional usage experience. This study contributes to the
hospitality literature, developers, brand marketers, better socio-economic and
quality of life.
Keywords Mobile application, Food and beverage mobile application, Emotional
response, Customer
Product description Performance Expectancy Disconfirmation - The inability of system to help
customers attain what they need and want more conveniently and
productively (Miadinovic & Xiang, 2016).
Effort Expectancy Disconfirmation - The degree of difficulty associated with
the use of the system (Venkatesh et al, 2013).
Information Quality Disconfirmation - Information system lack of
completeness, timeliness, correctness, and relevance (Delone &McLean,
1992).
Service Quality Disconfirmation - Failure of information technology support
staff to offer users with much needed assistance and care (DeLone & Mclean,
2003).
Emotional Response - An individual positive or negative emotional response
arising from a specific experience (Ding & Chai, 2015).
Continuous Usage Behavior - An individual act of constantly using a mobile
application for a certain duration (Lin et al., 2020).
21E-PROCEEDING
INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021
Pictures/ Schematic
diagrams/ Flow
Charts/Screenshots
/Graphs and etc.
Novelty and 1. This study could be among the first to identify and explore negative usage
uniqueness experience attributes affecting food and beverage mobile application
retention in Malaysia.
2. This study extends previous research on mobile application adoption by
providing a theoretical framework that specifies the attributes affecting food
and beverage mobile application retention from the standpoint of emotional
usage experience.
3. This study expands the nomological network proposed by DeLone and
McLean by include emotional usage experience as a significant attribute in
mobile application usage retention.
Benefit to mankind This study theoretically contributes to the hospitality literature by focusing
on food mobile applications in Malaysia using directed qualitative content
analysis methods. This study is expected to benefit and contributes practical
22E-PROCEEDING
INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021
implication for food mobile applications developers to manage their
applications. The finding of this study may be useful for developers looking
to improve their applications and create effective food mobile applications.
This research will assist band marketers in branding their applications or main
products.
Potential 1. The conceptual framework could assist in facilitating the advancement of
commercialization the nation’s digital economy.
2. Improvement of foodservice mobile application which in turn will
contribute to better socio-economic, wealth creation, productivity, and
quality of life.
Researchers Siti Norsyafiqah Salim is currently undertaking her
Biographical Data Master degree in Hospitality Management at the
Faculty of Hotel and Tourism, UiTM Cawangan
Puncak Alam. In 2017, she graduated from UiTM
Cawangan Pulau Pinang with a Bachelor of Science
(Hons) in Culinary Arts Management. She has a
passion of teaching in culinary arts program,
previously worked as a part-time full-time lecturer for
two years in Culinary Art Department at UiTM
Cawangan Pulau Pinang.
Dr. Anderson Ngelambong is a Senior Lecturer from
the department of Hotel Management, Faculty of
Hotel and Tourism Management, UiTM Cawangan
Pulau Pinang. He has more than 15 years teaching
experience in diverse Hospitality and Tourism
subjects. Currently, he serves as an Editor-in-Chief for
ESTEEM Journal of Social Sciences and Humanities
UiTM Cawangan Pulau Pinang.
Dr. Rafidah Aida Ramli is a Senior Lecturer at the
Foodservice Department, Faculty of Hotel and
Tourism Management, UiTM Cawangan Pulau
Pinang. Her expertise is food system, food product
development and sensory evaluation.
23E-PROCEEDING
INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021
Saiful Bahri Mohd Kamal is a Senior Lecturer of the
Faculty of Hospitality and Tourism Management
University Technology of MARA Penang Campus.
He obtained his Bachelor of Science Degree in Park,
Recreation and Tourism from Michigan State
University in the United States and completed his
Master of Science in International Tourism
Management at the University of Queensland,
Australia. His vast experience in the industry and
academics spans over 25 years, with working
experience in travel agencies, event companies, as
well as tourism-based SMEs before becoming a
lecturer in 2001. Saiful has a wide experience as
course assessor, consulter, researcher, innovator, as
well as academic administrator.
Dr. Zaharah Mohamed Rni is currently hold the post
as a Senior Lecturer in UiTM Cawangan Pulau
Pinang. She is a Tourism Management lecturer
attached with the Faculty of Hotel and Tourism
Management. She completed her Ph.D at Universiti
Teknologi MARA, Shah Alam, Malaysia. Her
research interest lies in the area of tourism
management, tourism marketing, tourist behaviour,
heritage tourism and eTourism.
24E-PROCEEDING
INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021
CHA500: TRADITIONAL MALAY KUIH MODELLING
COMPOUND SET FOR PRESCHOOL CHILDREN PLAY AND
LEARN ACTIVITIES
Category A B C D
Primary School Secondary School University Academician
Student
√
Local International
√
Specialization Area
Smart tourism inspired Smart tourism balanced Smart tourism driven
by people by nature by technology
√
Project Member(s) Hasiful Fata Talhah1, Ashraf Siddik Khan Abdul Rahim Siddiqe2,
Mohd. Faisal Abdul Wahab3
Affiliation 1,2,3
Faculty of Hotel and Tourism Management, Universiti Teknologi
MARA, Cawangan Pulau Pinang, Malaysia
Email 1
hasiful_fata@uitm.edu.my, 2ashraf.siddik@uitm.edu.my,
3
mohdfaisal@uitm.edu.my
Correspondence Hasiful Fata Bin Talhah
Fakulti Pengurusan Hotel dan Pelancongan,
Universiti Teknologi MARA, Cawangan Pulau Pinang,
13500 Permatang Pauh,
Pulau Pinang, Malaysia.
Tel: +604-3823646, Fax:+604-3822819
Abstract The Traditional Malay Kuih Modelling Compound Set for Preschool
Children Play and Learn Activities is a hands-on learning tools specially
targeted to preschool children and toddlers. The set consists of non-toxic
modelling compound with different colors, tools and molds set, manuals and
accessories used for shaping and modelling traditional Malay kuih as play
and learn activities. Due to social changes and global influence, Malay
traditional food knowledge is witnessing a gradual leaving especially among
younger generation. This is also heightened due to the strong dependence of
advance technologies, gadgets and automations which widen the gaps in arts
and skills of the traditional techniques among those in generation Z. This
learning tools is aimed to inculcate interest among this generations and after
on traditional foods as precious legacy. The set offers kids to learn traditional
Malay kuih by allowing them to imitate kuih making process by shaping and
molding many types of traditional Malay kuih in Malaysia. The set is
25E-PROCEEDING
INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021
beneficial for the development of the motor skills and dexterity among
toddlers and preschoolers and most importantly permitting the transfer of
initial traditional food knowledge to younger generations. Children will learn
to know the names, shapes, sizes, and presentation of the traditional Malay
kuih as valuable heritage. The set is also advantageous in assisting millennial
kids to minimize the compulsion to electronic gadgets by having more
physical activities. This product is potentially marketable to both B2B and
B2C market. Educational and social welfare institutions under public
agencies, NGOs and private sectors are targeted as the potential clients under
B2B. While for B2C, general public are obviously the targeted end-user.
Keywords Modelling compound, Modelling clay, Children, Preschool, Play and learn,
Traditional food, Malay kuih
Product description The set comes in attractive containers. Each container consists of non-toxic
colorful modelling compounds, manual books, tools, and accessories. Each
color of the modelling compound is packed individually in air-tight
containers to maintain freshness and easy keeping for future reusage. The
manual book contains pictures and description of the kuih as well as graphical
step-by-step and guidelines. Certain sets may provide plastic molds, jigs, and
tools such as knife, spoon, spatula, etc. depending on the type of kuih. There
are also garnishes and condiments supplied for several set such as artificial
banana leaf, artificial desiccated coconut, sesame seeds, etc. for toppings and
fillings for certain types of kuih.
Pictures/ Schematic
diagrams/ Flow
Charts/Screenshots
/Graphs and etc.
26E-PROCEEDING
INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021
Novelty and Although modelling compound is widely available in the market, most of
uniqueness them are commonly used for general modelling. Children are normally taught
to use the compound to shape animals, household objects, vehicles, buildings,
and other general stuffs. Foods such as cakes, donuts, muffins, sausages,
vegetables, fruits, pastas, pies, and fries are examples of foods of choice for
shaping and modelling, yet most are commonly of western origin. This set is,
however, offers kids especially preschoolers to learn traditional Malay kuih
by allowing them to experience the shaping and modelling many types of
Malay kuih in Malaysia. The molds and accessories provided for instance
kuih bahulu mold, artificial banana leaf, and desiccated coconut are also of
local type and origin, and commonly used in Malay kuih making.
Benefit to mankind The set is not only beneficial for the development of the motor skills and
dexterity among toddlers and preschoolers but most importantly allowing the
initial transfer of traditional food knowledge. Children in this group will learn
to know the names, shapes, sizes, and presentation of the traditional Malay
kuih and emulating the making and preparation of the kuihs safely and
suitably to their levels. In terms of area of application, this set will benefit
preschool institutions such as kindergarten, nursery and montessori. Primary
school teachers and children, early education teachers, and volunteers will
also value this set as one of learning efforts. Additionally, parents can use the
set for home-used play and learn activities with their kids as well as anyone
who are interested to fun learning and cultural foods.
Potential This product can penetrate both B2B and B2C market. For B2B, patrons could
commercialization be from educational and social welfare institutions under public agencies like
KPM and JKM as well as those from NGOs and private sectors. Whilst for
B2C, this product can be marketed offline or online to public via conventional
distribution channels or through selected licensed agents and resellers.
Acknowledgment Special acknowledgement goes to all families, friends, superiors, colleagues,
mentors, and students. May Allah bless and protect us all.
Researchers Hasiful Fata Bin Talhah is a Culinary and Gastronomy
Biographical Data Management lecturer attached with the Faculty of
Hotel and Tourism Management, UiTM Cawangan
Pulau Pinang. Teaching subjects such as Culinary
Essential, Malaysian Cuisines, Food Purchasing and
Cost Control and other culinary and food related
courses. His interest includes Food Consumer
Behavior and Food Culture and Identity.
27E-PROCEEDING
INTERNATIONAL VIRTUAL INVENTION, INNOVATION & DESIGN COMPETITION 2021
Ashraf Siddik Khan Bin Abdul Rahim Siddiqe is the
Department Head of the Hotel Management and a
senior lecturer of the Faculty of Hotel and Tourism
Management, UiTM Cawangan Pulau Pinang. His
area of specialization are F&B Service and Operation,
and Cost Controlling. He is teaching Food & Beverage
Service, F&B Cost Control, and many other
hospitality related courses.
Mohd. Faisal Bin Abdul Wahab is the Department
Head of Tourism Management and a senior lecturer of
the Faculty of Hotel and Tourism Management, UiTM
Cawangan Pulau Pinang. He is an expert in Tourism
Management, Geography and Culture in Tourism,
Tour Planning and Guiding and Heritage Tourism as
well as History and Civilization. He teaches many
courses related to all the listed fields.
28You can also read
