i DEVELOPMENT OF MEDICAL-GRADE FOOD PLATTER BASED ON BIODEGRADABLE PALM OIL FIBER FOR HEALTHCARE FACILITIES. MUHAMMAD MUSADDIQ BIN MUSTAPA 204052 Bachelor of Design (Industrial Design) Faculty of Design and Architecture, University Putra Malaysia. June 20… DEVELOPMENT OF MEDICAL-GRADE FOOD PLATTER BASED ON BIODEGRADABLE PALM OIL FIBER FOR HEALTHCARE FACILITIES.
ii MUHAMMAD MUSADDIQ BIN MUSTAPA 204052 Final year project report submitted in partial fulfilment of the requirement for the Bachelor of Design (Industrial Design). Department of Industrial Design, Faculty of Design and Architecture, UNIVERSITY PUTRA MALAYSIA 2023 UNIVERSITI PUTRA MALAYSIA
iii Please Tick (√) Final Year Project Report DECLARATION OF ORIGINAL WORK The declaration is made on the 16th day of June 2017. Student's Declaration: I, Muhammad Musaddiq Bin Mustapa, matric no 204052, Industrial Design Department, Faculty of Design and Architecture, UPM hereby declare that the work entitled, “Development of medical graded food platter based on biodegradable palm oil fiber for healthcare facilities” is my original work. I have not copied from any student's work or from any other sources except where due reference or acknowledgement is made explicitly in the next, nor has any part been written for me by another person. Date: 20 June 2023 Signature: __________________________ Name: Muhammad Musaddiq Bin Mustapa Supervisor's Declaration: I, Ts. Dr. Rosalam bin Che Me hereby certify that the work entitled “Development of medical graded food platter based on biodegradable palm oil fiber for healthcare facilities” was prepared by the above name student and was submitted to the Department as a partial fulfillment for the conferment of BACHELOR OF DESIGN (INDUSTRIAL DESIGN) and the aforementioned work, to the best of my knowledge, is said student's work. Received for examination by: Ts. Dr Rosalam bin Che Me Signature: __________________ Date: 20 June 2023
iv ACKNOWLEDGEMENT Firstly, of all, I would like to praise and send my fullest gratitude to Allah, the Almighty, for His showers of blessings for providing me opportunities and grant me the capabilities throughout this project until it fully complete. I also want to express my thanks to both of my parents, Mustapa bin Yaakob and Noorina binti Ahmad who have always supported me throughout the entire semester and up until this point without any ulterior motivations. Additionally, they provide invaluable and essential financial help. In addition, I would like to thank the lecturers, Ts. Dr. Saiful Hasley, Dr. Sazrinee Zainal Abidin, and Dr. Rosalam, for allowing me and my classmates to participate in this type of project till we are able to finish this particular project. Also, I want to send my gratitude for providing the guidance and valuable information throughout this project. In addition, I would like to thanks Dr Rosalam as my supervisor because it helped me a lot to complete the report and present the selected topic. Without his supervision, I wouldn't be able to finish my paper. The dynamism, vision, encouragement, genuineness, and drive of the lecturers genuinely excite us. Last but not least, I want to thank everyone who has helped me along the way, especially my wonderful classmates. They never stop encouraging and supporting me as I conduct research, generate ideas, and write reports that will aid design ideation
v ABSTRAK Pembangunan pembungkusan terbiodegradasi sebagai pengganti separa bagi plastik berasaskan petrokimia sedang dipengaruhi oleh kebimbangan keselamatan alam sekitar dan makanan yang ketara. Selain memberitahu pembaca tentang perkembangan baru dalam pembungkusan biodegradasi,. Kajian ini juga membincangkan penggunaan pinggan makanan di hospital dalam medium penyajian makanan kepada pesakit. Penggunaan bahan gentian baharu daripada pokok kelapa sawit mampu menjana peluang ekonomi baharu kepada industri sawit di Malaysia. Kekuatan tegangan, rintangan koyakan, kebolehtelapan, keterdegradan, dan keterlarutan adalah beberapa ciri yang mempengaruhi pilihan dan penggunaan bahan untuk plat makanan ini. Kebersihan makanan hospital memberikan cabaran yang unik, terutamanya dengan kehadiran pesakit yang mungkin lebih terdedah kepada bahaya pemakanan dan mikrob berbanding orang yang sihat. Risiko kematian juga telah ditunjukkan lebih tinggi dalam wabak nosokomial penyakit enterik berjangkit berbanding wabak komuniti, dan paling tinggi untuk wabak bawaan makanan. Sebaliknya, penyertaan kerap jururawat atau pembantu rumah dalam peranan pengendali makanan yang tidak dididik secara khusus dalam kebersihan makanan dan HACCP mungkin menjadi punca kebimbangan tambahan. HACCP ialah kaedah pengurusan yang menangani keselamatan makanan dengan menganalisis dan mengawal bahaya biologi, kimia dan fizikal sepanjang pengeluaran, pengendalian dan pengedaran bahan mentah serta pembuatan, pengedaran dan penggunaan barang siap. Di akhir kajian ini, pengkaji mencadangkan reka bentuk pinggan makanan baharu yang boleh digunakan di fasiliti kesihatan khususnya di hospital yang memfokuskan keselamatan makanan untuk pesakit di hospital dengan menggunakan bahan biodegradasi daripada gentian pokok kelapa sawit yang selaras. dengan kitaran ekonomi.
vi ABSTRACT The development of biodegradable packaging as a partial replacement for petrochemical-based plastics is being influenced by significant environmental and food safety concerns. In addition to informing readers about new developments in biodegradable packaging, this study also discusses the use of food plates in hospitals in the medium of serving food to patients. The use of new fiber materials from oil palm trees can generate new economic opportunities for the palm industry in Malaysia. Tensile strength, tear resistance, permeability, degradability, and solubility are some of the characteristics that influence the choice and use of materials for these food plates. Hospital food hygiene presents unique challenges, especially in the presence of patients who may be more exposed to nutritional and microbial hazards than healthy people. The risk of mortality has also been shown to be higher in nosocomial outbreaks of infectious enteric disease than in community outbreaks, and is highest for foodborne outbreaks. On the other hand, the frequent participation of nurses or housekeepers in the role of food handlers who are not specifically educated in food hygiene and HACCP may be a source of additional concern. HACCP is a management method that addresses food safety by analyzing and controlling biological, chemical and physical hazards throughout the production, handling and distribution of raw materials and the manufacture, distribution and use of finished goods. At the end of this study, the researcher proposed a new food platter design that can be used in health facilities especially in hospitals that focuses on the safety of food for patients in the hospital by using biodegradable materials from palm oil tree fiber that is in line with the circular economy.
vii TABLE OF CONTENT ACKNOWLEDGEMENT ................................................................................... iv ABSTRAK ............................................................................................................ v ABSTRACT......................................................................................................... vi TABLE OF CONTENT ...................................................................................... vii 1. Introduction................................................................................. 1 1.1. Collaborating Company....................................................... 4 1.2. Nature of Collaboration ....................................................... 5 1.3 Problem Statement .................................................................. 6 1.4 Research Question................................................................... 6 1.5 Research Objective.................................................................. 7 1.6 Research Scope........................................................................ 7 1.7 Research Limitations............................................................... 7 1.8 Summary ................................................................................. 8 LITERATURE REVIEW...................................................................................... 9 2.1 Introduction ............................................................................. 9 2.2 Reviews from Books/ Journals/ Articles................................. 9 2.2.1 Definition of biodegradable ............................................. 9 2.2.1.1 Type of Biodegradable Material. ..................................... 11 2.2.2 Palm oil fiber.................................................................. 15 2.2.3 Pulp moulding process. .................................................. 16 2.2.4 Food safety in hospital. .................................................. 19 2.4 Keywords and Conceptual Framework................................ 20 Conceptual Framework ................................................................ 21 2.5 Summary ............................................................................... 23 RESEARCH METHODOLOGY........................................................................ 25
viii 3.1 Introduction ........................................................................... 25 3.2 Research Process................................................................... 25 3.3 Brainstorming .................................................................... 26 3.4 Primary Data.......................................................................... 27 3.4.1 Interviewing Fiber Strong .............................................. 27 3.4.1.2 Google form questionnaire survey ............................. 28 3.4.2 Potential Idea....................................................................... 28 3.4.3 Proposed Idea ................................................................. 28 3.5 Secondary Data .................................................................. 29 3.6 Summary............................................................................ 30 DATA ANALYSIS............................................................................................. 31 4.1 Introduction ........................................................................... 31 4.2 Data analysis.......................................................................... 31 4.2.1 Interview ........................................................................ 31 4.2.2 Questionnaires..................................................................... 35 4.2.2.1 Part A: Demographic Details ........................................... 35 4.2.2.3 Part B: Personal Experienced........................................... 38 4.2.2.4. Part C: Consumer Demand.............................................. 41 4.3 Product Design Specifications........................................... 46 4.3.1 Features and Function .................................................... 51 PRODUCT DESIGN DEVELOPMENT............................................................ 53 5.1 Introduction ........................................................................... 53 5.2 Design Brief .......................................................................... 53 5.2.1 Design Concept .............................................................. 54 5.2.2 Project Overview............................................................ 55 5.2.3 Target Audience ............................................................. 55 5.3 Idea Development.................................................................. 55
ix 5.3.1 Idea Generation .............................................................. 56 5.3.2 Idea Development .......................................................... 57 5.4 Mock-up Development ...................................................... 58 5.5 Visual Propose Design .......................................................... 59 5.6 Validation .............................................................................. 60 5.6.2 Validation Result............................................................... 61 5.7 Intellectual Property........................................................... 66 CONCLUSION ................................................................................................... 68 6.1 Introduction ........................................................................... 68 6.2 Answer to Research Question ............................................... 68 6.3 Contribution of knowledge.................................................... 69 6.4 Future research ...................................................................... 70 6.5 Conclusion............................................................................. 70 REFERENCES.................................................................................................... 71 APPENDIX......................................................................................................... 73 Appendix A: Questionnaires ........................................................ 73 Appendix B: Validation Questionnaire ........................................ 80 Appendix C: Patent Reference ..................................................... 85 Appendix D: Technical Drawing............................................... 88
x LIST OF FIGURES Figure 1.1: Fiber Strong Logo................................................................ 4 Figure 2.2.1: Biodegradable Food Trays.............................................. 10 Figure 2.1.1.1 Product from bamboo ................................................... 11 Figure 2.2.1.1.2 Product from cork ...................................................... 12 Figure 2.2.1.1.3 Product from Bioplastic............................................. 12 Figure 2.2.1.1.4 Product from Mycelium............................................. 13 Figure 2.2.1.1.5 Product from jute ....................................................... 14 Figure 2.2.1.1.6 Product from coconut................................................. 14 Figure 2.2.2 Palm oil............................................................................ 16 Figure 2.2.3 Palm oil fiber 1 ................................................................ 16 Figure 2.2.3 Pulp Moulding process .................................................... 19 Figure 2.2.4 Food safety in hospital..................................................... 20 Figure 2.4.1 Conceptual framework..................................................... 22 Figure 3.2 Research Methodology ....................................................... 25 Figure 3.3 Brainstorming session 1...................................................... 26 Figure 3.4.1 Meeting with company .................................................... 27 Figure 4.2.1.1 Interviewing session ..................................................... 34 Diagram 4.2.2.1.1 Age ......................................................................... 35 Diagram 4.2.2.1.2 Gender.................................................................... 36 Diagram 4.2.2.1.3 Race........................................................................ 36 Diagram 4.2.2.1.4 Occupation Sector .................................................. 37 Diagram 4.2.2.1.5 Level of Education ................................................. 37 Diagram 4.2.2.3.1: Personal Experience 1 ........................................... 38 Diagram 4.2.2.3.2: Personal Experiences 2 ......................................... 39 Diagram 4.2.2.3.3: Discover the product ............................................. 39 Diagram 4.2.2.3.4: Discover the product ............................................. 40 Diagram 4.2.2.3.5: Discover the problems........................................... 40 Diagram 4.2.2.3.6: User observation ................................................... 41 Diagram 4.2.2.4.1: trustworthy user..................................................... 42 Diagram 4.2.2.4.2: Level of hygiene.................................................... 42 Diagram 4.2.2.4.3: Opinion user.......................................................... 43
xi Diagram 4.2.2.4.4: Opinion users ........................................................ 44 Diagram 4.2.2.4.5: Opinion for patient. ............................................... 44 Diagram 4.2.2.4.6: Opinion for served................................................. 45 Diagram 4.2.2.4.7: Opinion new product............................................. 46 Figure 4.3.1, Aesthetic/target audience................................................ 48 Figure 4.3.2, Function and manufacturing ........................................... 49 Figure 4.3.3, Material and size quantity............................................... 50 Figure 4.4, Sticky note, Brainstorming. ............................................... 52 Figure 5.2.1, Biodegradable packaging................................................ 54 Figure 5.3.1, Idea Generation............................................................... 56 Figure 5.3.2, Idea Development........................................................... 57 Figure 5.4, Mock up 1 .......................................................................... 58 Figure 5.5.1: 3D Modelling 1............................................................... 59 Figure 5.5.2: The Final design of FOIBER.......................................... 60 Figure 5.6.2.1 Usability of the product 1 ............................................. 61 Figure 5.6.2.2 Comfortability............................................................... 62 Figure 5.6.2.3 The practically .............................................................. 62 Figure 5.6.2.4 Safety for food .............................................................. 63 Figure 5.6.2.5 Design and color........................................................... 64 Figure 5.6.2.6 Effectiveness................................................................. 64 Figure 5.6.2.7 In trend and long-lasting............................................... 65 Figure 5.6.2.8: The mean ..................................................................... 66
1 CHAPTER 1 INTRODUCTION 1. Introduction Packaging is a critical component of the international response to core concerns of sustainable food consumption, which is obviously about reducing the environmental footprint of packaged food. An innovative sustainable packaging solution attempts to reduce food waste and loss while also addressing food safety concerns by preventing food-borne diseases and chemical contamination. Furthermore, it must address the long-term critical issue of persistent plastic trash accumulation in the environment, as well as the conservation of oil and food material resources. This article examines the primary obstacles that food packaging will face in the near future in order to join the circular bio-virtuous economy's cycle. Some solutions are presented to address urgent international food and plastic issues waste reduction and persistent materials' end-of-life challenges by decoupling the food packaging industry from fossil feed stocks and allowing nutrients to return to the soil, the production of microbial biodegradable polymers from agriculture food waste residues appears to be a promising route to creating an innovative, more resilient, and productive waste-based food packaging economy. Mathematical simulation, based on modelling of mass transfer and reactions into food/packaging systems, is a promising method to address the lack of tools and approaches for correctly designing and adapting food packaging to food needs. The next generation of such modelling and tools should assist the food packaging industry in validating the benefits of new packaging solutions and selecting the best packaging solution in a fair and transparent manner, thereby contributing to the overall reduction of food losses and persistent plastic accumulation. According Gustavsson J, (2011) Around 100 million tons of foods are wasted annually in the EU, nearly 30% of the agri-food supply chain Around 100 million tons of foods are wasted annually in the EU, nearly 30% of the agri-food supply chain, which leads to huge environmental impacts (high carbon footprint
2 and blue water footprint, vain land use, etc. According United Nations Food and Agriculture Organization (2009), Food waste should rise to over 200 million tons by 2050 while an increase of 50% in food supplies will be needed globally. Even if the relation between shelf-life and food waste is not straightforward, a large part of food wastage is related to the short shelf-life of a lot of fresh produce inherent to its biological origin. Moreover, inaccuracies in, or misunderstanding of, food date labels are estimated to cause over 20% of the avoidable disposal of still-edible food. Recently based on Licciardello F (2017), packaging was identified as an essential element to address the key challenge of sustainable food consumption and is gaining interest among scientists. Packaging is a central element to food quality preservation by mainly, controlling gas and vapor exchanges with the external atmosphere, contributing to preserving food quality during storage, preventing food safety issues (prevention of food-borne diseases and food chemical contamination) and extending food shelf-life. Significant benefits are expected in terms of reduction of food waste thanks to shelf-life extension, especially by using a well dimensioned packaging material, adapted to food needs in term of preservation. However, According Lewis H (2015) packaging is usually wrongly considered as an additional economic and environmental cost rather than an added value for waste reduction. Moreover, primary packaging1 is, currently, not always well adapted to the food needs and therefore does not efficiently and sufficiently contribute to maintain the shelf life of the food. According World Economic Forum, by Ellen MacArthur (2016), When a food product is thrown away, the packaging is also discarded leading to an additional environmental burden. In our plastic based economy, packaging materials are principally oil-based. Plastic world production increased by 4.2% between 2015 and 2016 to reach 335 million tons. 23 million tons of plastic packaging are produced each year in Europe (92 million tons expected in 2050)2. After an exclusively single and very short use inherent as food packaging, 40% ends up in landfill corresponding to 9 million tons of plastic packaging waste that is fated to accumulate in soils. 32% leak out of collecting and sorting systems and
3 finally end in the soil and ocean as well. This marine and soil litter first degrades into micro- and then into nano-sized particles that could thus easily penetrate into living organisms such as fish and then be fed up the food chain, all the way to humans with dramatic deleterious long-term adverse effects. If production and use continue within the current linear framework, and if nothing is done by 2050 there may be more plastic than fish in the ocean, by weight. In this context, it appears that food and packaging waste reduction means more rather than less packaging, or oil-based resources substitution by renewable resources. In addition to mitigating the negative burden of packaging resources and packaging waste management, a sustainable food packaging also increases its positive usage benefit, which is the reduction of food losses and waste. This is achieved by primarily fitting the food requirements to preserve food quality and safety on the whole supply chain and mainly at distribution and consumption stages. Considering the product and its packaging as a complete system is thus primordial to optimize the sustainability of food/packaging systems as a whole. A food production and consumption cycle are a complex process in which food waste and food packaging waste management at the end of the life cycle plays significant role. Annual food waste volumes in the European Union (EU) are around 100 million tons, of which approximately one third (30%) goes to the agrifood supply chain (Gustavsson et al., 2011). Because of the growing population and growing food demand (based on prognoses, food demand will increase up to 50%), these numbers are likely to rise to over 200 million tons by 2050 (Scialabba, 2013). This will definitely increase packaging waste volumes, mainly those of paper and plastic. Paper and cardboard (41%) as well as plastic (19%) are the most common types of packaging waste in the EU-27 (Eurostat, 2020). Among plastic packaging, poly-ethylene (PE) is the most commonly used polymer (Singh et al., 2014). According EU statistics, 23 million tons of plastic packaging are produced annually, and in 2050 this number is expected to reach 92 million tons (Plastics Europe, 2015). Plastic packaging waste raises the biggest concerns on environmental impact, so far as 40% of disposable (single use) or very short usage food packaging ends up in a way which has a negative environmental impact, i.e., landfilling. This inefficient end-oflife scenario of packaging corresponds to 9 million tons of plastic accumulated in soils decreasing soil and whole food chain
4 quality (Guillard et al., 2018). As much as 32% leak out of collecting and sorting systems and finally end in the soil and ocean as well. If production and use continue within the current linear framework, worldwide, by 2050, the plastic industry will represent 1,124 million tons of plastic materials (Rosentrater et al., 2019). Recycling or reusage of conventional plastic packaging wastes should become priority in waste management. Higher recycling or reusage rates will not only reduce fossil fuel, which is used in conventional plastic production, but will also make a positive environmental impact on global climate change reducing CO2 emissions (Tuladhar and Yin, 2019). Another sustainable packaging waste management solution based on circular economy principles is biodegradable and compostable packaging. The aim of this article is to review the food packaging waste situation in the European Union, sustainable food packaging solutions available on the market and materials they are made from, paying special attention to plastics and bioplastics products. Differences between biodegradability and compostability will also be indicated as well as clear distinctions between terms of biobased, biodegradable and compostable will be highlighted. 1.1. Collaborating Company Figure 1.1: Fiber Strong Logo Fiber Strong Sdn.Bhd a private-public patnership established with the support from University Putra Malaysia (UPM) to solve the local agricultural
5 waste issues faced by local plantation. The use of agricultural waste as raw material to manufacture plant based-packaging. For information, the director of company Prof Dr. Mohammad Jawaid, Encik Amir Azahari Mohamed (Director 2) and project supervisor Mr. Kok Yuen Leong. Fiber Strong sdn bhd vertically engaged in design, manufacture and sell certified biodegradable and compostable packaging trays for various food categories (fresh, chilled, frozen and ready-to-eat) using agriculture waste only as raw materials. We partner exclusively with a local bio composite technology laboratory of an agriculture-science focused public university, incorporating their patented machineries and technologies to manufacture high quality packaging trays that fulfill the criteria’s for industrial composability of packaging set out in Europe, United Kingdom, Australia etc. 1.2. Nature of Collaboration By this collaboration with Fiber Strong, they provide information to me on the used fiber materials especially from palm oil fiber, pineapple fiber, bagasse and etc. Provided by the Information that Fiber Strong have given to me, researcher will produce several ideas and design that can make by used fiber material to make it a packaging product base for food. The information researcher obtain are from the online meeting and physical meeting with, Sir. Amir, Sir. Leong, and Prof. Jawaid. With this meeting, there is a lot can be design by using material fiber to make a packaging product. From this information, the researcher will collaborate to designing a packaging food product used material from fiber to make a food platter for private hospital used. Private hospital now needed the disposable food platter or food tray to keep the hygiene and make the good service to patients.
6 1.3 Problem Statement There is a need of biodegradable food platter to improve the level of hygiene and service efficiency in the preparation of food for consumers because the current food trays used in hospitals or other health care facilities are less effective in helping to reduce work and the level of food safety for patients. The problem statements as follow: i. Usability. Hygiene problem for the existing plastic or aluminum food platter. The problem faced during the process of cleaning the existing food tray is because it needs to be cleaned more thoroughly so that there is no food residue left on the food tray. ii. Technical. The problem of food service preparation in health places. The problems faced when preparing food for patients by ensuring the safety and hygiene of food can be meticulously maintained iii. Behavior. The problem faced to ensure that food is in a safe condition for use by consumers or patients. 1.4 Research Question Based on the problem statements above, there are three research questions that the researcher should take into account. The problem statements are made according to the real problems food platter in health places like hospitals and so on. The research questions from this research are: i. How to ensure that biodegradable products are suitable for the food itself? ii. How can this food plater help in terms of convenience for hospital staff as well as comfort for patients? iii. How can this food platter safe to serve for patient?
7 1.5 Research Objective To answer the problem statement of this study, these are the goals that will help to find a solution. The objectives of this project are: i. To ensuring that the materials used in biodegradable products are suitable and safe for all types of food. ii. To design that the design of the food plater has features that make it easier for hospital staff and patients in the hospital. iii. To design the safety mechanism for food serving to serve patient in the hospital. 1.6 Research Scope In this study, this research scope is open to all people who have ever sat and visited health facilities such as hospitals and so on. Many experienced people live in hospital wards. Therefore, the main scope of respondents is to the staff and students of University Putra Malaysia. Respondents with no experience will not be taken into this survey. This research aims to identify the problems faced by consumers when eating using food trays in health facilities such as hospitals. The researcher aims to get 50 respondents to participate in order to obtain primary data. In addition, researchers also study the ways and methods of preparing food for patients in the hospital from the aspect of hygiene and safety of the food. The researcher made a study of the existing methods to be placed in the development of this design. 1.7 Research Limitations For this research, there are a few limitations that the researcher will face. There are issues with sample selection. The first one is to search the biodegradable material from plant to make a food platter is look more challenging. Also, due not all respondents can feel the comfort of living in each hospital because each hospital has different food facilities. Due to the researcher's inability to physically see the research site, the data collected may be slightly inaccurate.
8 1.8 Summary In conclusion, in this study the researcher can find out the problems that occur in the use and preparation of existing food trays in healthcare facilities The researcher can find out the problems faced by the respondents who have used food trays in health facilities especially in hospitals in conducting this study. In this study, the researcher can also find out the ingredients used in the manufacture of food platters that are available in the market. The use of food trays that are available in the market are mostly made of polymer or plastic materials. Therefore, it has side effects on its use. The researcher focused on the aspect of hygiene in developing this study in addition to applying the characteristics of the circular economy in this study. It can help to improving existing products according to the current conditions and needs for all users. Researchers also get new ideas in making products from other material sources from existing products in making food platter designs.
9 CHAPTER 2 LITERATURE REVIEW 2.1 Introduction In this chapter, the researcher examines the properties of materials, manufacturing methods and the problems encountered to be applied to the study of developing high graded food platter based on palm oil fiber for health facilities. In this literature review, the researcher tries to get information related to the study by focusing on target users to find out the causes and problems faced. The researcher took reviews from google scholar, journals and articles related to this study. 2.2 Reviews from Books/ Journals/ Articles 2.2.1 Definition of biodegradable A biodegradable material can be defined as a material which can be decomposed by bacteria or other natural organisms and not be added to pollution. Biodegradable wastes are such waste materials which are and can be degraded by natural factors like microbes (e.g., bacteria, fungi and a few more), and abiotic elements like temperature, UV, oxygen, etc. Some examples of such wastes are food materials, kitchen wastes, and other natural wastes. Microorganisms and other abiotic factors together break down complex substances into simpler organic matter, which eventually suspend and fade into the soil. The whole process is natural, which can be rapid or slow. Therefore, the environmental issues and risks caused by biodegradable wastes are low.
10 Figure 2.2.1: Biodegradable Food Trays Proper patient care is now widely acknowledged to be one of the most beneficial aids to effective therapeutics, but from repeated observations, the added value of proper patient care does not seem to be as highly appreciated. This is despite the fact that it has been repeatedly demonstrated that the most direct route to the palate is through the eye. For this reason, if for no other reason, attractive service, where it is concerned, should always be insisted upon. Many a nourishing, consisting of the same dietary principles the body needs to combat disease and waste from the tissues, fails in its goal due to careless execution. Hospital food services is one area that can have a significant impact on patient safety, but which does not always receive the required attention from patient protection measures. Risk managers should evaluate the practice of the food services department and make sure to include this division in all patient safety efforts. It's possible that patients' nutritional needs have altered since the meal was made, or that the patient has been transferred to another room or unit. In addition to other standard warnings like fall risk, some hospitals also list dietary restrictions on the white board in the patient's room, according to Wallace. This gives the member of the dietary service staff another opportunity to verify the tray's appropriateness just before serving.
11 2.2.1.1 Type of Biodegradable Material. The majority of biodegradable substances are unprocessed natural substances like wood or bamboo. However, the campaign against plastic and the global shift towards sustainability have highlighted the need for plastic substitutes that can perform the same activities in recent years. There are types of biodegradable materials: 1. Bamboo Figure 2.1.1.1 Product from bamboo Bamboo grows quickly and profusely in a variety of conditions and is an entirely natural, renewable resource. It consumes less water than other wood crops because it regenerates after harvesting without needing to be replanted. This makes it an excellent choice for the health of the soil. Everything from baby wipes and toothbrushes (which are best used with zero-waste toothpaste and mouthwash tablets, of course!) to eco-friendly utensils, silverware, and tableware have switched to bamboo as a superb plastic substitute.
12 2. Cork Figure 2.2.1.1.2 Product from cork Cork is a fantastic substance! It is made from the cork oak tree's (Quercus sober) bark. It is thin, buoyant, elastic, and fire-resistant. It is also waterproof. A fantastic substitute for plastics, foam, leather, wood, and some fabrics, cork is a remarkably adaptable substance. It is both recyclable and completely biodegradable. Additionally, older trees that do not require cutting down are used to harvest cork, making it an extremely sustainable crop. Additionally, after the bark has been removed, Cork Oaks absorb more carbon since they go into overdrive to regrowth the bark! 3. TIPA Bio-plastic polymers Figure 2.2.1.1.3 Product from Bioplastic
13 For use in any packaging that demands something sealable, transparent, waterproof, and printable, TIPA manufactures resin, multi-layer film structures, and laminates. Tipa bio-plastics can be composted at home and are fully biodegradable. Because they are made of plant-based ingredients, they decompose similarly to plant debris. 4. Mycelium Figure 2.2.1.1.4 Product from Mycelium The fibrous root system of mushroom fungi is called mycelium. In order to provide it structure and nutrition, it is produced as a substance in a mould using agricultural waste and by-products (chopped hemp hurds, shredded maize stems, etc.). It quickly takes on the shape or form of the mould. When fully developed, it is baked to kill the fungi, leaving behind a substance that is very adaptable, robust, and even delicious. It is a particularly environmentally beneficial choice because it is completely biodegradable, compostable, and manufactured from agricultural waste.
14 5. Jute Figure 2.2.1.1.5 Product from jute Jute is a type of natural plant fibre produced by the Corchorus sp. Burlap and hessian are two of the most well-known products made from the robust fibre. It is one of the least expensive and most widely manufactured natural fibres (second only to cotton). In addition to being used to create numerous exquisite, high-end products, it was once used to create burlap and hessian. Jute rugs and clothes constructed of the material are particularly well-liked. Jute may be composted at home and is totally biodegradable. It is a resilient crop with copious growth that is inherently pest and disease resistant. It consumes less water than many other plant crops and doesn't call for a lot of pesticides and fertilizers 6. Coconut Figure 2.2.1.1.6 Product from coconut
15 Coconut scrubs are quickly overtaking petrochemical sponges in terms of variety and design. There are already many kitchen accessories available, ranging from bottle brushes to dish scrubbers, but now you can also acquire an antimicrobial, fully biodegradable, and compostable exfoliating foot scrub pad. The sponges are kind to skin that is delicate and have no smell. When it's time to get rid of these sponges, you just cut them up and throw the pieces in the garden, where they will decompose over a few weeks, releasing minerals and micronutrients into the soil. 2.2.2 Palm oil fiber Palm Fiber is produced from oil palm's vascular bundles in the Empty Fruit Bunch (EFB). EFB is considered as waste products after the Fresh Fruit Bunch (FFB) have been processed. Palm fiber itself is 100% natural, non-hazardous, biodegradable and environmentally friendly. Oil palm industries generates massive quantities of oil palm biomass such as oil palm trunk (OPT), oil palm frond (OPF) and oil palm empty fruit bunch (EFB) as shown in Figure 3. The OPF and OPT generated from oil palm plantation while the oil palm EFB from oil palm processing. In Malaysia, oil palm EFB is one of the biomass materials, which is a by-product from the palm oil industry. EFB are left behind after the fruit of the oil palm harvested for the oil refining process. EFB amounting to 12.4 million tones/year (fresh weight) are regularly discharged from palm oil refineries (Abdul Khalil et al. 2010c). This oil palm EFB has high cellulose content and has potential as natural fiber resources, but their applications account for a small % of the total biomass productions. Several studies showed that oil palm fibres have the potential to be an effective reinforcement in thermoplastics and thermosetting materials (Khalil et al. 2008; Hassan et al. 2010; Shinoj et al. 2011). In order to develop other applications for oil palm fibres they need to be extracted from the waste using a retting process (Shuit2009). Oil palm frond (OPF) is one of the most abundant by-products of oil palm plantation in Malaysia. Oil palm fronds are available daily throughout the year when the palms are pruned during the harvesting of fresh fruit bunches for the production of oil. OPF contains carbohydrates as well as lignocellulose and it amounting to 24 million tons/year discharged from oil palm mills. Oil palm frond, consisting of leaflets and petioles,
16 is a by-product of the oil palm industry in Malaysia and their abundance has resulted in major interest in their potential use for livestock feed (Dahlan 2000). OPF are left rotting between the rows of palm trees, mainly for soil conservation, erosion control and ultimately the long-term benefit of nutrient recycling (Abu Hassan 1994). The large quantity of fronds produced by a plantation each year makes these a very promising source of roughage feed for ruminants. Figure 2.2.2 Palm oil Figure 2.2.3 Palm oil fiber 1 2.2.3 Pulp moulding process. Moulded pulp products (MPPs), also known as moulded pulp or moulded fibre products, are currently used mostly for packaging manufactured goods or for carriers that relate to food, such as serving trays and food containers. MPPs have long been confined to the egg tray market because to shape (geometry) and aesthetic restrictions. However, because of their sustainability, demand is increasingly rising. MPPs are often completely renewable and biodegradable because they are made of wood fibres, which are essentially cellulose. Due to both
17 governmental requirements and consumer expectations, these properties have permitted increased adoption within the packaging sector, with businesses ready to embrace alternatives to oil-based types of packaging. In order to increase R&D efforts with standardized design and testing procedures. Reviews of the historical growth of moulded pulp packaging industry uses, new manufacturing developments in the area, and an overview of the UK's industrial environment are provided, respectively. The fundamentals of the MPP manufacturing technology are also covered in the 1966 publication. These publications provide excellent insight into both historical and contemporary developments, but the conclusions lack equivalent quantification. Environmental factors have not received adequate consideration, nor have thermoformed MPPs received enough attention. Therefore, it was required to carry out this a thorough analysis with quantitative collections of MPP characteristics, starting with a distinct classification of production kinds and ending with the mechanical properties that can be achieved in the product. For designers, engineers, and scientists to conduct in-depth research for applicationspecific requirements, they need to have a solid understanding of the general capabilities and limitations of MPPs. As a result, this paper's objective is to provide an up-to-date review of the research in this area and the current state of the art of MPP. This approach produces high-quality, thin-walled products thanks to more modern technology than previous methods. Additionally, the introduction of a novel method of drying the products based on the idea of impulse drying is made possible by the inclusion of process factors, such as pressure and temperature, that may be controlled. The environmental sustainability of MPP is also covered in this paper in general. This covers all phases of a product's life cycle, such as the gathering of raw materials, manufacturing, using the product, and disposing of it. Unlike most paper-based packaging, which begins as flat sheets that are put together to produce three-dimensional packages, MPP are made from cellulose fibers distributed in water that are then formed, drained, and dried. With regard to the drying technique, which is often carried out in a heated oven, the various moulded pulp product kinds' production processes range significantly. To generate moulded pulp, an aqueous suspension of fibers is typically poured onto a screencovered mould. After that, a hoover is used, and the fiber-mat begins to gain strength. By applying pressure to the slurry using a matching mould, water can be
18 extracted from the mixture. Following this stage, the moulded preform is dried out entirely in a heated mould or oven until it reaches a consistency of 50% (i.e., the mass fraction or percentage of solid in a particular slurry). The following list of manufacturing steps in the creation of thermoformed pulp products is provided for your convenience. Mixing the raw material is soaked in water and mixed until the desired pulp consistency has been achieved. Additives, such as sizing agents or fillers are introduced to produce the required functions, commonly utilized also in the papermaking industry. 1. 1. Forming: Using specially made tools, the pulp portion is shaped. The instruments are made comprised of a perforated mould and a metal net for stability. A vacuum is used to draw the water through the metal mesh while the equipment is lowered into the slurry. The fibres are held together by the section. 2. 2. Forming: Using specially made tools, the pulp portion is shaped. The instruments are made comprised of a perforated mould and a metal net for stability. A vacuum is used to draw the water through the metal mesh while the equipment is lowered into the slurry. Suction aids in binding the fibres. 3. The moist section is transferred to a heated mould for pressing and drying. Two matched mould halves compress and completely dry the component. Good dimensional precision and a somewhat smooth surface are attained. Additionally, pressing enhances the product's mechanical characteristics, facilitating nesting and stacking for more effective shipping and storage. In order to get good bonding between the fibres, pressure is required. Vacuum can be used during this stage when pressing the part, eliminating extra steam and avoiding associated issues like delamination, which is characterized by a sharp decline in the product's directional strength. 4. Trimming and quality control: Protruding edges are clipped, and all leftover materials or products that were rejected are added back to the pulp mixture and reused. The manufactured parts for customized items may go through additional
19 processes, such debossing or specific treatments. Finally, the component is examined for quality. Figure 2.2.3 Pulp Moulding process 2.2.4 Food safety in hospital. Food safety refers to how food is handled, cooked, and kept in order to avoid contamination of the final product and consequent food-borne illnesses. Food safety issues in the medical industry led to food-borne infections. Aside from being unpleasant, outbreaks caused by problems with the food safety of medical facilities like hospitals can also be fatal. Food safety comprises procedures that guarantee the offered food is eaten safely. The hospital is a significant source of all infectious diseases because of the nature of the institution. To essentially stop the transmission of hazardous pathogens among patients, guests, carers, and staff, infection control procedures should be in place. Eating healthful foods has a huge role in the healing process. The provision of wholesome meals to workers who are working under stressful circumstances is a significant factor in the maintenance of healthy food facilities and helps to promote optimal performance. The catering personnel at hospitals must comprehend the necessity of and justification for performing food safety responsibilities. Workers in the food service sector, for instance, are aware that boiling food to a specific temperature
20 kills bacteria and can comprehend the need to verify the final temperature of the food before providing it to the patient. Food safety is a secondary factor to consider when determining how food can become contaminated by physical objects, biological agents, parasites, viruses, chemicals, and people. Up until that time, both initial training and refresher courses are necessary. The infection originated in the hospital itself. Without stringent controls, infections, viruses, and other harmful microbes can spread among patients, staff members in charge of operations, nurses, and visitors. The following are the transmission paths that are used most frequently: 1. food that has been contaminated 2. Personal interaction 3. Surface or item that has been contaminated Figure 2.2.4 Food safety in hospital 2.4 Keywords and Conceptual Framework Keywords are important guidelines to construct a good conceptual framework. Conceptual framework an analytical tool with several variations and contexts. It is important to make conceptual distinctions and organize ideas. The strong conceptual framework will help to identify and clarify the research methodology in the next chapter. Table 2.3 lists keywords which consist of 24 keywords. All the keywords are found using brainstorming which related to the
21 study. The keywords will be reorganized to divide into a few categories and place accordingly into a conceptual framework. Aesthetic Natural color Light weight Abstract pattern Ergonomic handle Fully cover Food Packaging Food platter Biodegradable Food storage Medicine storage Detailing about patient Easy to serve Easy to use Private Hospital Patient in hospital QR code Stackable High graded material Palm oil fiber Suitable for all type of side dishes Customers need Suitable for patient Food safety Table 2.4: Listing the keywords by brainstorming Conceptual Framework This study is about the food platter in hospital. Throughout the process of reorganizing keywords from the brainstorming to conceptual framework will conclude and narrow down the scope and direction. The process of making a
22 conceptual framework will help to clarify the important design criteria in simple words. Table 2.4.1: The categories from the keywords Figure 2.4.1 Conceptual framework The purpose of rearranging and transforming keywords into conceptual framework make the analysis easier to figure out. Therefore, there are 5 groups which categories of Appearance, functionality, target user, technology and behavior shown as below: i. Appearance In this category, appearance is included in the physical form of a product that is in terms of shape, color and properties of the product. ii. Functionality The functions found in the product to be produced according to the wishes and convenience for the user iii. Target user Focusing on specific target users that suit the user's conditions and environment such as in hospitals and so on.
23 iv. Technology With this technology, it can make a product more useful to users because it will make it easier for users. v. Behavior Knowing about the needs and suitability required by the user as well as on the product itself. 2.5 Summary At the end of this chapter, the researcher can find out every biodegradable material that is already available. Researchers can find out every ingredient that makes biodegradable food packaging. Each material has a specific use in packaging and use. This is because each material has different properties. In this study, the researcher focused on palm oil fiber in the manufacture of this food platter. The properties and characteristics of palm oil fiber can be used as a food packaging medium due to its natural hard and durable properties. the researcher can find out important information in conducting this study, in terms of the use of ingredients, the researcher can find out that plant-based ingredients are guaranteed to be safe to use on food because there is no mixture of chemicals in the manufacturing process. The Researchers can also find out and learn how pulp molding is produced. This is very important because, in the manufacture of this food platter, it uses the pulp molding method. Pulp from palm oil fiber is produced making the fiber into a fine powder and mixed with bio polypropylene mixture to maintain the structure of the food platter when it is heat compressed. This method can produce an estimate of 10,000 to 50,000 per day according to the capacity and progress of manufacturing technology at a factory. In the aspect of food safety, researchers can find out how important food hygiene is to patients because patients have relatively weak anti-bodies in hospitals because hospitals are a very risky place and are exposed to bacteria and viruses. Therefore, the researcher focuses more on the level of quality and preparation of food by using materials that are safe for the design to be developed. the researcher can find out about the product to be designed based on the keyword. Each keyword
24 has its own role and category to help produce designs that suit users. The researcher is also aware that by giving keywords like this, he can generate broad ideas in this study.
25 CHAPTER 3 RESEARCH METHODOLOGY 3.1 Introduction The research for Medical graded food platter will be divided into two methods which is primary and secondary data accordingly. Primary data include interview, questionnaire and experiment while secondary data include journal, book, internet and video as a part of the study. The main purpose of this study is to understand the need of people who used the food platter at the healthcare facilities, as well as to help a hygiene environment at healthcare facilities. The figure below is known as the research process. 3.2 Research Process Figure 3.2 Research Methodology
26 3.3 Brainstorming The KJ approach was employed throughout the brainstorming session to generate any relevant keywords. Five categories were used for this procedure. The research gaps for each category that had not yet been filled would be identified; this brainstorming session assisted in determining the best course of action for conducting more research and gathering data. Brainstorming is done in groups with company collaboration. The researcher can give ideas to this study through the project supervisor, Mr. Leong, online through the google meet platform. Ideas and keywords given randomly through studies from literature review and conceptual frameworks. Figure 3.3 Brainstorming session 1
27 3.4 Primary Data Primary data is a type of information that is gathered by researchers directly from primary sources using methods including tests, questionnaires, and interviews. In this study, the researcher collected data from interview sessions and surveys through the google form platform to obtain data. In this study, the researcher conducted this study separately. For the primary data, the interview session with the food packaging manufacturer's expert,with the CEO of the company and the product engineer of the fiber strong company, was conducted twice, namely physically and online through the Google Meet platform. In this study as well, the researcher conducted a survey session through the google form platform to obtain data from the respondents. The researcher focused on respondents who had experience staying in a hospital. A total of 50 respondents were involved in this study. 3.4.1 Interviewing Fiber Strong At this meeting we were able to meet with the director of Fiber Strong namely sir Amir Alzahari, Dr jawaid and sir zulkifli. at the meeting they gave an explanation about what the Fiber Strong company does. They also explained about the manufacturing of their packaging which uses the pulp molding method. In addition, I was also encouraged to make hospital food trays because of requests from some private hospitals that want to use biodegradable food trays. They also show products produced by their own companies that have been marketed in foreign markets. Figure 3.4.1 Meeting with company
28 3.4.1.2 Google form questionnaire survey Quantitative method was used to survey on the experience of used food platter at healthcare facilities especially in hospital. It took 2 weeks to collect the data that been collected from the respondents in the Google form. The researcher sends the Google form to University Putra Malaysia’ staff or student and several peoples outside of the UPM. 3.4.2 Potential Idea There are some potential ideas from the meeting with Fiber Strong director and Sir Leong. Among them is producing new designs that are not available in the market that can meet the needs of users, such as the convenience of today’s IT technology, which is the use of qr code scanning, the use of this technology can help and attract the interest of users. In addition, the idea to produce biodegradable packaging that is suitable for all types of food regardless of wet or dry food because the material used is palm oil fiber. Fiber palm oil material is mixed with natural waterproof material. All ingredients used in food packaging are from plants. 3.4.3 Proposed Idea The use of food platters in hospitals must be taken seriously because the health of the patients is the hospital’s priority. Therefore, the material used to make a biodegradable food platter must have a high grade that is suitable for all patients. This is because patients are more sensitive to ingredients that are not good, some patients are likely to experience allergies because their body’s immune system is low. The material made from the Fiber Strong company has indeed been confirmed by material control that is suitable for all types of food and consumer use. The use of materials from palm oil fiber is my one hundred percent choice in the manufacture of food platters for use in hospitals that focus on private hospitals. In addition, in the hospital there are many patients with different illnesses or diseases. With that I focus on patients who are able to use only one hand. This is very important because patients with this problem find it difficult to do any work. The existing food platter only focuses on ergonomics for users who are able to use both hands. However, it is quite difficult for patients who can only use one hand to eat. This is because if the patient lifts the existing food plater, it is quite heavy
29 because it is made of plastic material and is unbalanced, the patient needs to use a strong force to handle it, this is not suitable for patients who are quite weak. With that, I want to create an ergonomic design that can be used for both hands and can also be used for one hand. In addition, I would also like to add the convenience of placing medicine in the food plater section. This is because usually every medicine given by nurses and doctors is only placed in the plastic medicine package. Therefore, I want to make a part where the food platter can be placed medicine along with a scan of the qr code on the lid of the medicine. The qr code scan can be used to see the patient’s health information as well as the steps and methods of taking the medicine. This can make it easier for the patient or the patient’s family members to find out information about the patient. 3.5 Secondary Data Secondary data is information that has previously been gathered from primary sources and made available for use by other researchers. This particular type of data has already been gathered in the past. The researcher may have gathered the information for a specific project and subsequently made it accessible for use by other researchers. Like with the national census, the data may also have been gathered for broad use without a particular study goal. Data categorized as secondary for one type of study may be primary for another study. When data is reused in this way, it becomes primary data for the first research and secondary data for the second research is being used. In the secondary data, the researcher examines the data through past studies that is from the literature review. The researcher gathered information from google scholar, website articles and journals. Literature review that are been conducted are through book, article, journal and mostly are on internet. This method is used to collected data on palm oil fiber food packaging. The keyword to searching the literature review are palm oil fiber, biodegradable packaging, biodegradable food packaging, medical food tray, hospital food services, food safety for food packaging. The literature review was continuously carried out for several weeks.
30 3.6 Summary In this chapter, the researcher can get the data needed to carry out this study by conducting primary data and secondary methods, in the interview method with the ceo and product engineer of the fiber strong company, the researcher got the information needed in this study. The researcher can propose ideas to make the product design requested from the company. In addition, for the survey study through the goggle form platform, the researcher can get important information through the experience of each respondent. Each question result is produced through charts and graphs to show the frequency chosen by the respondents. It also can help the researcher find the cause and way to solve the problems faced from each data taken. From the research methodology, it involves both primary and secondary data to be conducted for collecting data regarding the theme project and the research title. The analysis of findings will be discussed in the next chapter.
31 CHAPTER 4 DATA ANALYSIS 4.1 Introduction In this chapter, the findings from the previous chapter about the research methodology for high graded food platter for healthcare facilities while performing the transaction will be analyzed in further information. The result of the research methodology will be divided into primary and secondary data. Primary data include Google Form survey, and interviews, while the secondary data includes journals and the internet. The summary and findings of the research also be discussed in this chapter. 4.2 Data analysis The data analysis process is carried out using the main method of obtaining data directly from the target audience, accompanied by secondary data through journals and the internet related to the study. A critical description for the research is gathered respondents for Google Form survey sessions because many respondents reject to fill up the forms because there no have experienced live at hospital. This research study aims to know the experience of respondent using the hospital food platter and an interview with the fiber strong director who is experienced and always involved with the production of food packages requested by the hospital 4.2.1 Interview Having a meeting with Fiber Strong to collect information of the company background, the work they are doing and what they are aiming for the company. From this information collected, the researcher can move further up on what can be done to integrate on the theme project and the company itself. Below is the Transcript meeting with Fiber Strong.
32 First Interview. Interview findings: Focus Group Discussion (FDG) Online google meet Date: 3/11/2022 Venue: Faculty Design & Architecture, UPM Time: 9 am – 10 am Meeting 1 QUESTION 1: Sir, what does this company do in business? Sir Leong : I’m the commercial director, so I let commercial expert to business. So what we do is we manufactured and design biodegradable and composed packaging for food. Food there four categories fresh, chill, frozen and ready meals. So the raw materials we used is plant base only no plastic, hundred percent from plant. It from palm oil, pineapple leaf, kenaf, and bagasse. For us we focus on two type of raw material which is palm oil fiber and pineapple leaf fiber. This is agriculture waste. Palm oil fiber when we harvest their fruit, the fruit would be process and the waste from fruit we use to raw material of fiber from palm oil plant. For the pineapple we get the fiber from the leaf. At the moment we only focus on food packaging because many customers want biodegradable packaging. Countries in Europe, especially in the UK, are more interested in using biodegradable packaging because they see that plastic waste can affect their ecosystems. Summary From the answers to those questions, the researcher can find out the background of the company as well as the products and marketing marketed by the company. Researchers can find out the materials used as well as the category of packaging products produced by the company in question. Researchers can also find out the main ingredients used in making the packaging products such as palm
33 oil fiber and pineapple leaf fiber in making biodegradable packaging specifically for food packaging. QUESTION 2: Sir, does this fiber product have competition in the market and why does the company choose palm oil fiber as the main material in making packaging. Sir Leong : We also have competition in other packaging such as packaging from recycled paper and plastic but we choose to use palm oil fiber because the export production of palm in our country is very high, palm oil is also the fourth or fifth highest export in Europe. So we choose to take palm oil fiber. Summary Based on the questions from these answers, the researcher can find out that the company focuses more on palm oil fiber material. This is because the export of palm oil in Malaysia is the second highest in the world. Therefore, the supply of raw materials such as palm oil fiber is easy and cheap to find in this country. QUESTION 3: Is there a limitation that we need to know in making a design? Sir Leong : Your design also needs to be practical. So you need to know that the limitation on the packaging must not be higher than 110 mm. Because the maximum height of the tray mold is 110mm. okay Just focus on food plate I focus on cup because the cup has a lot of competition and the height of the cup is difficult for the mold moulding process. Food packages available in the market weigh only 20-30 grams Summary Based on the questions from this answer, the researcher can find out that there are some limitations in the manufacturing process of pulp molding. The pulp molding method has a height limit of 110 mm. This is because if the height exceeds 110 mm the product is difficult to remove from the mold and want to reduce the
34 use of material costs. Therefore, the limit for product height cannot exceed 110 mm. Figure 4.2.1.1 Interviewing session Focus Group Discussion Physical Meet up DATE: 5/12/2022 VENUE: Innohub Putra Science Park UPM TIME: 3pm-6pm Meeting 3 Content of meeting At this meeting we were able to meet with the director of Fiber Strong namely sir Amir Alzahari, Dr jawaid and sir zulkifli. at the meeting they gave an explanation about what the Fiber Strong company does. They also explained about the manufacturing of their packaging which uses the pulp moulding method. In addition, I was also encouraged to make hospital food trays because of requests from some private hospitals that want to use biodegradable food trays. They also show products produced by their own companies that have been marketed in foreign markets.
35 4.2.2 Questionnaires 4.2.2.1 Part A: Demographic Details This section is an analysis of respondent profile and their general information included their age, gender, race, occupation sector and level education. Total respondent take part for this google form questionnaire is 50 respondents. Diagram 4.2.2.1.1 Age Based on the diagram 4.2.21.1, the respondent from age 18-23 years old, is 40%. For the age 24-28 years old is 54%. Then for age of 29-33 years old is 2%. While for the age 34-38 years old is 2%. Lastly for age of 39 and above is 2%. The respondent mostly from the age 24-28 years old.
36 Diagram 4.2.2.1.2 Gender Based on the diagram 4.2.2.1.2 about the gender. Most of the respondent are from female with 64% while for male are less than from female with is 36%. Diagram 4.2.2.1.3 Race Based on the diagram 4.2.2.1.3 about race. The malay respondent is 90%. While the Chinese respondent is 8% and lastly for Indian respondent with 2%. Mostly of the respondent are from Malay with is the higher percentage in this form.
37 Diagram 4.2.2.1.4 Occupation Sector Based on the diagram 4.2.2.1.4 about the occupation sector, student is 66%, Government is 14%, self employed is 0%, unemployed is 10% and private sector is 10%. Based on this diagram mostly respondent are student with the highest percentage in this form. Diagram 4.2.2.1.5 Level of Education Based on the diagram 4.2.2.1.5 about the level of education. 0% respondent for PHD, 2 % for master, while 88% for degree level and for diploma/STPM/matriculation/A-level/foundation is 6% while SPM level 4%. Mostly of the respondents is from degree level with is 88%.
38 4.2.2.3 Part B: Personal Experienced This section analyzes respondents who have experience in using food platter in healthcare facilities such as hospitals. This section contains 6 questions with answers options. Diagram 4.2.2.3.1: Personal Experience 1 Based on the diagram 4.2.2.3.1 about the personal experience staying at healthcare facilities. Most of the respondents have a experiences staying at that place with is 52% while the respondent was never stay is 48%.
39 Diagram 4.2.2.3.2: Personal Experiences 2 Based on the diagram 4.2.2.3.2, about personal experiences eating at healthcare facilities. Mostly of the respondent tick ‘yes’ with is 82% while the other respondent tick ‘never’ with is 18%. Diagram 4.2.2.3.3: Discover the product Based on the diagram 4.2.2.3.3, Discover the existing product material. Most of the respondents more experienced for plastic material with is 54% while metal is 38% and biodegradable waste is 8%.