40 Diagram 4.2.2.3.4: Discover the product Based on the diagram 4.2.2.3.4, Discover the product problems. Half of the respondents have a problems while using the existing product with is 48%, while the other never have the problem with is 52%. Diagram 4.2.2.3.5: Discover the problems Based on the diagram 4.2.2.3.5, Discover the problems of existing product. Most of the respondent choose Not sure of the level of hygiene with is 21 respondents choose this problem equivalent 53.8%. While the second higher is 17
41 respondents choose a uneaten food cannot be stored equivalent 43%. 13 respondents have a problem about a loud and noisy with is 33.3% and 9 respondents have a problem with large size and heavy with 23.1%. Lastly, 5 respondents have problem with leftovers from previous meals that were not washed cleanly with is 12.8%. Diagram 4.2.2.3.6: User observation Based on the diagram 4.2.2.3.6, User observation and knowledge. Most of the respondent not experiences and observed the biodegradable food platter made from palm tree fiber with is the higher percentage with 92%. While the others have seen this product material with is only 8%. 4.2.2.4. Part C: Consumer Demand This section analyzes the respondent's data about their consumer demand for the use of food platters in hospitals. This section contains 7 questions with an answer choice scale from strongly agree to strongly disagree.
42 Diagram 4.2.2.4.1: trustworthy user Based on the diagram 4.2.2.4.1, Discover the trustworthy user. Most of the respondent agree and strongly agree with this question. 20 respondents choose agree with is 40% and 16 respondents choose strongly agree with is 32%. While 13 respondents not sure for their opinion with is 26%. Other than that 1 respondent choose strongly disagree with is 2%. Diagram 4.2.2.4.2: Level of hygiene
43 Based on the diagram 4.2.2.4.2, Discover the level of food hygiene from users. Most of the respondents strongly agree with this question about important level of hygiene for patient at hospital with is 32 respondents choose strongly agree equivalent 76%. Diagram 4.2.2.4.3: Opinion user Based on the diagram 4.2.2.4.3, Opinion user for this product. Most of the respondents with is 32 equivalent 64% respondents strongly agree with this question about using existing tray needs to be cleaned more thoroughly.
44 Diagram 4.2.2.4.4: Opinion users Based on the diagram 4.2.2.4.4, opinion user for safety biodegradable product, most of the respondent agree and strongly agree with this statement. 22 respondents strongly agree with is 44% while 9 respondents agree with is 18%. Other than that, 15 respondents not sure for their answer with is 30% and 2 respondents strongly disagree for this statement equivalent 4% and disagree is 2 respondents also with is 4%. Diagram 4.2.2.4.5: Opinion for patient.
45 Based on the diagram 4.2.2.4.5, Opinion for patient. Most of the respondent agree and strongly agree with this question. 13 respondents agree with is 26% while 24 respondents strongly agree with is 48%. While 9 respondents not sure for their opinion with is 18%. Other than that 1 respondent disagree with is 2% and 3 respondents strongly disagree with is 6%. Diagram 4.2.2.4.6: Opinion for served Based on the diagram 4.2.2.4.6, Opinion for served the product. Most of the respondents strongly agree with question. 32 respondents strongly agree with is 64% while 7 respondents agree with is 14%. Other than that 3 respondents not sure with this statement with is 16% and 3 respondents strongly disagree with is 6%.
46 Diagram 4.2.2.4.7: Opinion new product Based on the diagram 4.2.2.4.7, Opinion for new product. Most of the respondent not sure for their opinion. 19 respondents not sure with is 38% while 11 respondents agree with is 22% and 18 respondents strongly agree with is 36%. Other than that, 2 respondent choose strongly disagree with 4%. 4.3 Product Design Specifications For the use of biodegradable food platers, the use of color is not important because biodegradable products only use the natural color of the material itself. Consumers are fonder of natural colors based on fiber, if different colors are placed or mixed, it will increase the cost of manufacturing the product. The aesthetic shape also plays an important role in making this design to attract the interest of users or buyers. The size used to make this food platter is a universal size used in food platters that are already on the market. The target audience in my design consists of primary audience, secondary audience and tertiary audience. For the primary audience, my target is private hospitals because this design product will be purchased by private hospitals. My secondary audience is the patient or client of the hospital itself because the hospital
47 will provide food service to each of their patients, therefore my design will be used by the patient or client of the hospital itself (B to C) and my tertiary audience is the stakeholder or wholesaler because they will buy my product to sell to the hospital itself (B to B). All target audience will benefit from profit and service As for the overall function of this product, it is to make a food platter that is suitable with its manufacturing materials that can be used by all types of patients in the hospital. The way the meal is served is also focused on making it easier for caterer workers at the hospital to prepare food more systematically. Among the functional details is to design a food platter that can be stacked. This can speed up time and save space when delivering food to patients by using a trolley. In addition to this, the characteristic feature of this design is that it has a Qr code system that has information about the patient and each preparation of the food platter is special for each patient according to the menu required by the patient. Qr code can also help in providing information about the patient’s health and ways of taking medicine for the patient. In addition, this design will create ergonomic features for patients who can only use one hand to eat. And finally make a design on the part where food and medicine are placed on the food plater that can be lifted by the patient. For example, if the food is gravy, the patient does not need to scoop the gravy and if the patient wants to keep the medicine, they can lift the part where the medicine is placed. Therefore, the medicine can be stored in a place that is not exposed to light and the patient can take home the medicine package. The way to make this manufactured food platter is to use the pulp molding process method. The material from the raw material palm oil fiber will be taken from the palm oil processing factory. The material used is one hundred percent the verify safety high graded biodegradable material. The raw fiber material will be processed and mixed with water and will be blended until the fiber becomes a fine structure. Next, if the fiber has become a fine structure, it is ready for the pulp molding process. After the pulp molding process, it will form a food plater and then go to the heat pressing and dry process. After that the food plater will be tested and evaluated according to the standards that have been set. It will also be tested in terms of durability in use and delivery process.
48 Figure 4.3.1, Aesthetic/target audience
49 Figure 4.3.2, Function and manufacturing
50 Figure 4.3.3, Material and size quantity
51 4.3.1 Features and Function The design of the food platter is more focusing on how to use the food platter and prioritize the level of hygiene. This is because this design focuses on patients in hospitals because patients are very sensitive to the quality of food. size usage is standard for existing products. This design uses 100% biodegradable palm oil fiber. The use of disposable methods can reduce a lot of work, especially in the preparation of food in hospitals. 1. Technology. Collaboration with fiber strong that produces food packages made from plant fiber makes the production of this product focus on the use of biodegradable materials such as palm oil fiber. This material has been confirmed to be safe and suitable for food packaging. 2. Aesthetic The aesthetically designed of the food platter are focusing more on usability and simple looks to the food platter. The use of natural fiber colors can make this product more natural and environmentally friendly. 3. Usability Making an ergonomic food platter design is easy to use. That food platter that can be used as food packaging and can maintain the temperature of food for some time after cooking. 4. Behavior Create a sealer function on the food platter by using stickers that have features that are important to the user such as patient details and Qr code scans to find out the characteristics of the disease, therapy steps for the patient as well as the correct way to take medicine.
52 4.4 Summary In conclusion, the analysis is mainly conducted by interviewing physical and online meeting via Google Meet with company representative. Through interviews, the researcher was able to indicate several issues regarding demand from users. To produce a product based on the product design specification (PDS) and to undertake concept development, the researcher employed all the data and information acquired. Figure 4.4, Sticky note, Brainstorming.
53 CHAPTER 5 PRODUCT DESIGN DEVELOPMENT 5.1 Introduction This chapter will describe how the design process for a new product is initiated using the findings from the previous chapter's research. Some design ideas for food platter (FOIBER) will be generated based on the data analysis from interviews, design validation, and literature review. A good design must go through several stages before it can offer the target user a solution. Based on the previous chapter, the researcher developed a brand-new design for food platter that they can use for patient in hospital. Also covered in this chapter are design concepts, sketch ideas, design development, mock-ups, 3D models, samples, and models. The Product Design Specification (PDS), which is based on previously designed data, is often referred to as design development. The researcher's design approach will be guided by the PDS in order to produce a successful result. The target users' viewpoints will influence the ultimate design outcome through the design validation process. 5.2 Design Brief This project focuses on the use of food platters in health facilities such as hospitals, care centers and so on. The use of biodegradable disposable platters can improve the quality of food preparation. This is because the food platter does not need to be washed and reused again. Materials made from palm oil fibers will easily decompose on their own according to certain periods and conditions. The use of environmentally friendly materials can reduce the use of other waste materials such as plastic and iron. Based on data findings and problem statements, the researchers found that consumers have a problem while using the existing food platters in the hospital.
54 The user has a problem about safety and hygiene of food. Studies show the patient need the good and best quality while serving the food. Therefore, patient need a time to eat the food because a certain factor they cannot eating on time. Make the design that can be keep the quality and temperature of food can help this product to success. By completing this project, it comes out with an idea, development of design, and improvement. The project summary is to provide an effective process for High graded food platter with best quality to serve. The name of this product is ‘FOIBER’ acronyms with food and fiber. 5.2.1 Design Concept The existing biodegradable product especially food packaging product produced by Fiber strong there have a lot plant fiber they used. To make a food platter made from palm oil fiber there is no longer any company that manufactures it. Therefore, this company is the first manufacturer of food platters that have a sealed sticker and Qr code feature in the market. Therefore, the use of the original color of plant fiber is very suitable because it will make the product appear more natural. Figure 5.2.1, Biodegradable packaging.
55 5.2.2 Project Overview The high graded Food platter is a food platter made from palm oil fiber material. Malaysia is the second highest producer of palm oil in the world. This can help further develop the Malaysian oil palm market by producing products made from oil palm fiber. Waste material from palm oil can be used to make new products. Therefore, this food platter can fulfill the concept of circular economy at this time. 5.2.3 Target Audience The target audience in my design consists of primary audience, secondary audience and tertiary audience. For the primary audience, my target is private hospitals because this design product will be purchased by private hospitals. My secondary audience is the patient or client of the hospital itself because the hospital will provide food service to each of their patients, therefore my design will be used by the patient or client of the hospital itself (B to C) and my tertiary audience is the stakeholder or wholesaler becausee they will buy my product to sell to the hospital itself (B to B). All target audience will benefit from profit and service 5.3 Idea Development Design development is the stage of project design where plans and specifications are created for the project using the information gleaned from the interview by the researcher. In general, the process of ideation, idea creation, and mock-up is believed to be part of the design development process. The new design that will result from this design development will enable consumers to find solutions to their issues. All the process will show are as the below:
56 5.3.1 Idea Generation The idea focuses on designing a high graded food platter based on palm oil fiber for healthcare facilities used. During the ideation process, certain prospective ideas were chosen to be further developed into more specific functions. Different shapes of "FOIBER" were sketched in 3D to provide additional detail about the design. Figure 5.3.1, Idea Generation.
57 The high graded food platter ideation was created based on the thumbnail drawing. A lot of ideations have been done to get a good design and develop the ideation. Several designs have also been proposed for development. 5.3.2 Idea Development The idea development process involves the researcher selecting some of the most fantastic ideation sketches to develop for more shape and details. Idea development also demonstrates the improvement of the original ideation. It obtains a better design that may proceed to the final design for the following phase: mockup research, 3D modelling, and visual product design. In addition, the concept development will follow the Product Design Specification (PDS) that has been completed. Figure 5.3.2, Idea Development.
58 Figure 5.3.2 shows some of the idea development done by the researcher to create a final design. From the figure, the researcher selects one of the concepts developed for High graded material for Healthcare Facilities used. The designs show one of the best idea developments, attaching as an easy step, practical attachment, and utilizing basic technology. 5.4 Mock-up Development This is the stage at which the design concept becomes an actual form. This process aims to determine the form of a high graded food platter. In this mock-up, the researcher follows the final design from idea development. Researchers continue to develop the idea from the final design in this prototype. Figure 5.4, Mock up 1 Figure 5.4 shows a mock-up that was created using discarded textiles and the final design as a guide for the shape. Before creating the actual prototype, the main goal of the mock-up is to understand the true 3D outlook based on the idea development. The goal of this mock-up development was to complete the design.
59 5.5 Visual Propose Design Solid modelling is the process of creating 3D solid objects digitally. All surfaces are intended to be accurately modelled through solid modelling. Since it calls for CAD software to mimic the item from both the inside and the exterior, it is regarded as the trickiest CAD feature to learn. Figure 5.5.1: 3D Modelling 1 Figure 5.5.1 displays the development of an idea by the researcher using 3D software. Inventor is the 3D program used by the researcher. Inventor is the best CAD software for 3D modelling. It is simpler and more user-friendly to complete the surface as the researcher wants. After studying the conception of food platter, the researcher came up with an outlet. The researchers carry out many processes development to produce this design.
60 Figure 5.5.2: The Final design of FOIBER Figure 5.5.2 shows the final design of food platter with sample food. This is a new biodegradable food platter that suits the conditions in the hospital because it follows the characteristics of food platters that are already on the market. Other than that, this food platter can be used as food packaging because it can store food for a long period of time according to the storage conditions. The food platter holder is ergonomic because of the embossed surface. It can prevent it from slipping when carrying it. The color used is the original color of the fibers, which is brown. 5.6 Validation Regarding the research project, a validation survey question has been prepared. The hospital patients who responded to the survey after it was completed received it. In order to evaluate the product, the survey was designed with 7 questions: usability, comfortability, practicality, design and colour, safety, efficacy, and style. On a Likert scale of 1 to 5, respondents were asked to assess
61 each design criterion for the survey. Scales 1 and 5 display exceedingly good and terrible, respectively. The High Graded Food Platter based on Palm Oil Fiber for Healthcare Facilities, or FOIBER, was designed and validated using the results of this validation survey. 5.6.2 Validation Result Figure 5.6.2.1 Usability of the product 1 The Figure 5.6.2.1 also shows the percentage value on the result validation data for the usability of the product. Total respondents contributed in this validation survey were 10 respondents. It shows that most respondents choose good at 30%, 60% of respondents voted for extremely good while only one respondent choose natural at 10% for the product's usability.
62 Figure 5.6.2.2 Comfortability . The Figure 5.6.2.2 shows the percentage value on the result validation data for comfortability of the product and material chosen. Total respondents contributed in this validation survey were 10 respondents. It shows that most respondents choose extremely good at 70% while the rest choose good at 30% for the comfortability of the product and material chosen. Figure 5.6.2.3 The practically
63 Figure 5.6.2.3 shows the percentage value on the result validation data for the function of the product. The total number of respondents who contributed to this validation survey was 10. It shows that most respondents choose extremely good at 60%, 30% for good and 10% for the natural about the practicality of the function and technology applied. Figure 5.6.2.4 Safety for food The Figure 5.6.2.4 shows the percentage value on the result validation data for safety of food. The total number of respondents who contributed to this validation survey was 10. It shows that most respondents choose extremely good at 60% while the rest choose good 40% for the safety of food while used it.
64 Figure 5.6.2.5 Design and color Figure 5.6.2.5 shows the percentage value on the result validation data for design and colour selection. The total number of respondents who contributed to this validation survey was 10. It shows that the number of respondents choose extremely good at 77% and good at 22% for the design and colour selection. Figure 5.6.2.6 Effectiveness Figure 5.6.2.6 shows the percentage value on the result validation data for the product's effectiveness. The total number of respondents who contributed to this validation survey was 10. It shows that most respondents choose extremely good at 60%, 30% for a natural and 10% for good about the product's effectiveness.
65 Figure 5.6.2.7 In trend and long-lasting Figure 5.6.2.7 shows the percentage value on the in trend and long last style. The total number of respondents who contributed to this validation survey was 10. It shows that the number of respondents who choose extremely good is 80% and good is 20% for the in trend and long last style. Below is result of validation form given online from 10 respondents who completed the validation of the product. The result is as below:
66 Figure 5.6.2.8: The mean Based on the figure 5.6.2.8, the category of effectiveness showed the higher means of 4.8, and comfortability is the second highest at 4.7. Validation of safety at 4.6, and practicality at 4.5. Meanwhile, the category of design and color shows the lowest mean at 4.3. 5.7 Intellectual Property Abstract With the simple and aesthetic design, the high graded food platter based on palm oil fiber “FOIBER” is a good value product for Healthcare facilities used. It comprises features such as Biodegradable high graded material for food QR code technology. FOIBER can used for eating and can used as food packaging for user. FOIBER is also designed with the need of consumers based on situation environment at the healthcare facilities. Claims: 4 4.1 4.2 4.3 4.4 4.5 4.6 4.7 4.8 4.9 Effectiveness Design and colour Safety Practically Comfortability Usability Validation of Product Mean
67 1. FOIBER is a biodegradable food packaging function as food platter product to encourage the users to use materials made from plant sources in order to reduce the use and waste of plastic and iron materials. 2. FOIBER is a simple alternative way that can reduce manpower in food preparation and serve in healthcare facilities such as hospitals, care centers and so on. 3. FOIBER used to overcome hygiene and food safety problems for patients in hospitals. 4. FOIBER is made from high graded material based on palm oil fiber. 5. FOIBER choose the natural material color to make the product look natural and environmentally friendly. 5.8 Summary The ideal design for a High Graded Food Platter based on Palm Oil Fiber for Healthcare Facilities was achieved through a variety of aspects, from the idea development to the validation. The process starts with the project brief and moves on to focus group discussions, ideation creation in sketches, and the production of further detail. The selected concept sketches will be used in a mock-up before going on to the visual product design using 3D modelling to build the finished product. The term "design validation" describes a product created to gather information so that the user can be assured of the design validation.
68 CHAPTER 6 CONCLUSION 6.1 Introduction The answer to the research question will be explained in this chapter. Additionally, the contribution of product knowledge to the user will also be covered in this chapter. Future studies will also talk about enhancing the product's functionality and design. The answer to the research question will be explained in this chapter. Additionally, the contribution of product knowledge to the user will also be covered in this chapter. In order to better the product's design and functionality based on customer needs, future research recommendations will also be considered. 6.2 Answer to Research Question 1. How to ensure that biodegradable products are suitable for the food itself? From the research and the information from the literature review, the researcher found that categories of Materials made from biodegradable are safe. This study has been done by other researchers who have proven that biodegradable is safe for food and consumers. The production of materials from plant waste to be used as a food packaging medium 100% using materials from plants and it is not mixed with other chemical materials for processing purposes. Thus it is easily composted within a short period of time after use. 2. How can this food plater help in terms of convenience for hospital staff as well as comfort for patients?
69 FOIBER can help facilitate work in hospitals through many aspects. FOIBER can make it easier for patients to eat by providing several important features such as having a variety of food places, being able to store and maintain the level of food quality and can make it easier for patients by placing a qr code that aims to provide information and details to patients and families. In addition, it can also ease the labor of hospital staff in handling it, because it is biodegradable and only used for disposable use. This can also increase the level of hygiene for food preparation in the hospital. 3. How can additional value currently be used on food platers? The results and research question review are focused on the level of quality of food platter ingredients. By using materials made from palm oil fiber it can open a new manufacturing technology in the aspect of new materials used to make biodegradable products. FOIBER's ergonomic design can facilitate preparation and use. By placing safety features such as locking system and sealed sticker it can maintain the level of food quality after cooking. 6.3 Contribution of knowledge The researcher concerned with food serve and food packaging services that is, the patient and users who used this food platter get the current knowledge about the benefits of using biodegradable products that aim to reduce the use of materials such as plastic that can affect the environment. This can reduce the production and use of plastic materials that take millions of years to decompose on their own. This will give awareness to all users of the importance of using waste from plants that can be used as food packaging material. The motive of this project is to help healthcare facilities to serve and to use this product. This project focuses on producing new material and method for patient to use this product. Through the research and design of this product, it can do the best solution for the current food platter for healthcare facilities used
70 6.4 Future research Even though there are still some improvements needed in each of the designs that have been produced, it is essential to put crucial consideration on the technical and usability. This study suggests the future research should be done in more detail such as studying the implementation of food services for example autonomous vehicles or robots to deliver food orders that have been served to patients and the design of food platters that can be used by patients who have difficulty eating with their hands. 6.5 Conclusion In conclusion, the 5.0 industrial revolution currently plays an important role in the circular economy. Reducing the use of waste in producing a product can help increase the country's income. With the circular system it can reduce the use of new materials. By proposing a food plater for use by patients in the hospital, it can give awareness to the community to use biodegradable materials instead of using plastic materials that can affect the eco system in this country. Therefore, it can give a good reputation to collaboration companies to increase their business in producing materials from natural fiber materials that are focused on the food industry.
71 REFERENCES Interview 1. Sir Leong Fiber Strong Director (Online google meet)- (Date: 3/11/2022) (Venue: Faculty Design & Architecture, UPM), (Time: 9 am – 10 am), Meeting 1 2. Sir Amir, Prof Jawaid, Sir Zulkifli Bord Director and Research Fiber Strong, Physical Meet up (DATE: 5/12/2022)-(VENUE: Innohub Putra Science Park UPM), (TIME: 3pm-6pm), Meeting 3 Journal 1. Bajpai, P. K. (2016). Green composite materials based on biodegradable polyesters. Biodegradable Green Composites, 299–311. doi:10.1002/9781118911068.ch9 2. Rooney, M. L. (2005). Food Safety and Innovative Food Packaging. Food Safety Handbook, 411–423. doi:10.1002/047172159x.ch23 3. Shaw, C. P., & Betancourt, M. (1983). Patient Tray Food Service Equipment: An Evaluation of the Aladdin Rethermalization System. doi:10.21236/ada131421 4. Li, J., & Xu, G. (2022). Circular economy towards Zero waste and decarbonization. Circular Economy, 1(1), 100002. doi:10.1016/j.cec.2022.100002 5. Palupi, K. W. N., Tjahjono, B., Lazell, J., & Bek, D. (n.d.). The circular capability framework: Adopting circular economy in the Agri-Food Supply Chain (thesis). Website 1. Christopher, C. (2012). Leaving tray line behind: A proposal for Hybrid Hospital Foodservice. Leaving Tray Line Behind: A Proposal For Hybrid Hospital or Hybrid Hospital Foodservice. Retrieved February 9, 2023, from https://digitalscholarship.unlv.edu/cgi/viewcontent.cgi?article=2463&co ntext=thesesdissertations
72 2. Thyavihalli Girijappa, Y. G., Mavinkere Rangappa, S., Parameswaranpillai, J., & Siengchin, S. (2019, September 3). Natural fibers as sustainable and renewable resource for development of Eco-Friendly Composites: A comprehensive review. Frontiers. Retrieved February 9, 2023, from https://www.frontiersin.org/articles/10.3389/fmats.2019.00226/full 3. Azizatul Karimah, Abstract Understanding the basic properties of natural fibers is important to determine the optimal intended uses for instance as highquality bio-composite raw material. This review describes the characteristics. (2021, June 12). A review on natural fibers for development of eco-friendly bio-composite: Characteristics, and Utilizations. Journal of Materials Research and Technology. Retrieved February 9, 2023, from https://www.sciencedirect.com/science/article/pii/S223878542100569X 4. Buccheri, C. (2007). Food safety in hospital: Knowledge, attitudes and practices of nursing staff of two hospitals in Sicily, Italy. Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1852552/ 5. Song, J. H., & Murphy, R. J. (2009). Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2873018/ 6. Rigby, J. (2023). Retrieved from https://mindseteco.co/biodegradablematerials/ 7. Song, J. H., Murphy, R. J., Narayan, R., & Davies, G. B. H. (2009). Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2873018/
73 APPENDIX Appendix A: Questionnaires University Putra Malaysia Faculty of Design and Architecture Bachelor Industrial Design
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80 Appendix B: Validation Questionnaire University Putra Malaysia Faculty of Design and Architecture Bachelor Industrial Design DESIGN VALIDATION
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82 Strongly disagree 1 2 3 4 5 Strongly agree Usability 1 2 3 4 5 Comfortability 1 2 3 4 5 Technology 1 2 3 4 5 Safety 1 2 3 4 5 Ergonomic 1 2 3 4 5 Aesthetic 1 2 3 4 5 Color 1 2 3 4 5 Time efficiency 1 2 3 4 5
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85 Appendix C: Patent Reference PATENT 1
86 PATENT 2
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88 Appendix D: Technical Drawing
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