NATIONAL SYMPOSIUM ON HALAL IN TOURISM AND HOSPITALITY INDUSTRY - NASTHALAL 2023

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Publication, Award, and Intellectual Property Gold Award for Final Year Exhibition JPH Le’ Sports Carnival (2023) Gold Award for Innovation, Invention and Skills Competition Through Exhibition PSIS (IISCEP) References Calvignac, C., & Smolinski, J. (2020). How can the use of a mobile application change the course of a sightseeing tour? A question of pace, gaze, and information processing. Tourist Studies, 20(1), 49-74. Dai, F., Wang, D., & Kirillova, K. (2022). Travel inspiration in tourist decision making. Tourism Management, 90, 104484. Demi, B. (2007). Human Factors Issues on the Design of Telepresence Systems. Presence, 16(5), 471-487 Dennis, M.B., and Richard J. R., (2004). ‘Agro tourism Offers Opportunities for Farm Operators’. London. Waterloo and Sons. Ltd Diemer J., Alpers G. W., Peperkorn H. M., Shiban Y., Mühlberger A. (2015). “The Impact of Perception and Presence on Emotional Reactions: A Review of Research in Virtual Reality.” Frontiers in Psychology 6:26. Go, H. (2016). The role of interactive maps and spatial ability in creating virtual tourism Experiences: a measurement framework. ScholarWorks@UMass Amherst. https://scholarworks.umass.edu/ttra/2010/Visual/24/ Kim M. J., Hall C. M. (2019). “A Hedonic Motivation Model in Virtual Reality Tourism: Comparing Visitors and Non-visitors.” International Journal of Information Management 46:236–49. Mansor, N., Rashid, K. M., Mohamad, Z., & Abdullah, Z. (2015). Agro tourism potential in Malaysia. International Academic Research Journal of Business and Technology, 1(2), 37-44. Momani, A. M., Alsakhnini, M., & Hanaysha, J. R. (2022). Emerging technologies and their impact on the future of the tourism and hospitality industry. International Journal of Information Systems in the Service Sector (IJISSS), 14(1), 1-18. Starc Peceny U, Urbančič J, Mokorel S, Kuralt V, Ilijaš T (2019) Tourism 4.0: challenges in marketing a paradigm shift. in consumer behavior and marketing. IntechOpen. https://doi.org/10.5772/intechopen.84762 Tussyadiah I. P., Wang D., Jung T. H., tom Dieck M. C. 2018. “Virtual Reality, Presence, and Attitude Change: Empirical Evidence from Tourism.” Tourism Management 66:140–54. Zikmund, W., Babin, B., Carr, J., & Griffin, M. (2013). Business research methods (9th ed.). Cengage Learning. 84

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) TOURIST ATTRACTION INTERACTIVE DIGITAL MAP OF HUSSIN FAUZI FARM, KUALA SELANGOR Nur Shahirah binti Mat Sharf1 , Nur Syakirah Binti Abdul Mutalib2 , Pradnesh A/L Chandran3 Politeknik Sultan Idris Shah, Sabak Bernam, Selangor [email protected] , [email protected] ,[email protected] Highlights: The development and implementation of an attractive interactive digital map is aimed to enhance visitor experiences in a specific location. Therefore, an interactive map at Hussin Fauzi Farm has been developed for tourists to learn about animals and exhibitions in a fun and interactive way. The interactive map has a lot of interesting features such as 360-degree digital pop-up maps with videos and images in only one map, promotional package and details information about the farm, 360-degree virtual tour with voice over about Hussin Fauzi Farm's and fun quiz games. With the innovation of the product as the first interactive map at Hussin Fauzi Farm, Kuala Selangor, it is an excellent tool to help tourist plan less and experience more during their tour in the zoo. Besides, it can help Hussin Fauzi Farm to create an interesting experience for visitors and enhance on their promotional tools. Key words: Interactive pop-up map; 360-degree; zoo; promotional tools Introduction The tourist business in Malaysia is the second greatest source of foreign exchange earnings and has a beneficial impact on the economy. The tourism sector in Malaysia has provides thousands of jobs each year and allows people to explore the world at their leisure (Sakolnakorn, 2020). A promotional tool plays an important role in increasing the country’s income and that helps marketers promote products and services more effectively. There are numerous promotional tools and one of them is digital marketing. The term digital marketing refers to the use of digital channels to market products and services to consumers. This type of marketing involves the use of websites, mobile devices, social media, search engines, and other similar channels. Digital marketing became popular with the advent of the internet in the 1990s (Barone, 2023). An interactive digital map can be a promotional tool for a place. Interactive maps have become a crucial aspect of modern marketing. They offer a unique and engaging way to showcase products, services, or locations, to a wider audience. In addition, interactive maps are digital maps that allow users to interact with them and explore different information, such as locations, images, and other data. With interactive maps, businesses can provide their customers with an immersive and user-friendly experience that helps them easily find what they're looking for (Team, A., & Team, A. (2023). This shows that digital maps have a good impact on tourist. For example, using interactive digital maps is easier for tourist than carrying a physical map because digital map can be accessed via smartphone which is this make it easy for tourist carry around and use it anywhere. Furthermore, it can also show accurate information about a place. Problem Statement The percentage of people using smartphones worldwide by the end of 2022 was 68%. The actual number of smartphone subscriptions, however, exceeds the number of smartphone users because many people own multiple smartphones (Laricchia, 2023). People now carry these portable devices with them everywhere they go, and they are using digital maps more frequently than paper maps (Li et. al., 2020). This is because there 85

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) are numerous ways in which conventional navigation methods, such paper maps, or directional signs, are impracticable. For instance, they are unable to determine where the user is or to guide them constantly to their destination (Manitchalermchai, 2020). However, an attraction with a huge or spacious area which does not provide any digital map might impede the tourist experience and operational efficiency (Moon Joon - Hyun, 2023). Besides it may also lead to confusion, delay, or loss to the visitors where visitors struggle to find their way around during their visits. Hence, to address this, an interactive map at Hussin Fauzi Farm, Kuala Selangor as the study location to innovate an interactive map that provide visitors with up-to-date information about the zoo's animals, habitat, and facilities is essential to ensure a smooth and enjoyable travel experience for tourists. Furthermore, a well-designed interactive map can help travelers plan trips more easily and allow them to experience more destinations. Interactive maps can quickly familiarize tourists with the destination and make it easier for tourists to plan their trip (AJ, 2023). By providing interactive maps on websites or in brochures, tourists can easily explore the area and find tourist attractions. Besides, tourists can plan their trip, promote specific attractions and activities in the destination and even provide directions to key locations. Interactive maps are an excellent tool to help tourists plan less and experience more. Product Description Interactive digital maps at Hussin Fauzi Farm have been innovated. This product provides visitors with up-to-date information about the zoo's animals, habitats, and facilities to improve the visitor experience and promote animal conservation. This interactive digital map is an innovative and user-friendly product designed with interactive pop-up elements. Besides, interactive maps can be powerful tools when they are used appropriately for conveying information, promoting engagement, and enhancing user understanding of geographic data. It is developed as the first interactive digital map at Hussin Fauzi Farm, as a one stop center navigation and information for promotional tools for Hussin Fauzi Farm and as an educational tool for virtual tours in 360-degree view at Hussin Fauzi Farm. To make the interactive map more effective and informative, more features are developed in the interactive map such as 360-degree virtual tour with voice over about Hussin Fauzi Farm's, 360-degree digital pop-up maps included for video and image can be access easily in only one map, information includes details on the zoo, the promotional package, the facilities, entrance fees for adults and children, the opening times, pictures of animal species at Husin Fauzi Farm, and visitors can easily participate in fun quiz games and visit Hussin Fauzi Farm using Google Maps. With the innovation of the product as the first interactive map at Hussin Fauzi Farm, Kuala Selangor, it is an excellent tool to help tourists plan less and experience more during their tour in the zoo. Besides, it can help Hussin Fauzi Farm to create an interesting experience for visitors and enhance their promotional tools. Other than that, the project framework is important for outlining the workflow that will be used to finish the work. Typically, the project framework is created at the start of the stage. It will provide hints on how to finish the task. This method is used to achieve project objectives that will achieve perfect results and describe our journey from the beginning to the end of this interactive digital map. 86

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) The Project Frameworks The project framework will describe how the investigation will be carried out. Typically, the project framework will describe how the data will be collected and what method is used of data analysis. Product Development To complete the development of this project. Four phases were implemented: Phase 1: Idea Generation In this phase, a list of attractions for the product innovation and for research area was suggested and discussed. Then, some research about the place and ideas about which application is suitable to design the interactive digital map of Hussin Fauzi Farm were discussed. At the same time, researchers prepare for the project proposal and slide for presentation to the panel. Phase 2: Information In the information phase, researcher set a date to meet face to face with the person in charge to get more information about Hussin Fauzi Farm such as about the package that they provided, the activities available here, operation hours of the place and the facilities provided. Also, we get the information through their official websites. Phase 3: Product Design Before we do a site visit to record 360 photos and videos of the place. We sketch the layout of the place first before we go to the place. After that we did a site visit and made improvements in terms of layout, position of animals, position of facilities such as toilets, dining area, photobooth and others. In addition, we prepared a design of the product, which is the Interactive digital map with pop-up element and 360 image and we create virtual tour view 360 video with voice over for Hussin Fauzi Farm. Phase 4: Completion After finishing the final product, we give the interactive digital map to the tourists using it and we get positive feedback from them. Among others, users are satisfied and interested while using the interactive digital map because it is user friendly. At the IISCEP program, we presented our product which is an interactive digital map, and we also explained to the panel the effectiveness of this product to users. After that, we also get Problem Statement Product Suggestion: Interactive digital map Product Design Data Analysis Data Collection Product Development 87

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) suggested from our panel that we can add an element such as orienteering activities to draw attention to our digital map to make it more interesting. Product Process The process of creating an interactive digital map of Hussin Fauzi Farm includes planning the objectives and features, designing the visual design map of Hussin Fauzi Farm by using Canva website, creating informative content about the mini petting zoo locations, developing the digital format with interactive features, creating a interactive digital map with a pop-up features by using a website which is Thinglink, create a QR code for the map and can get the link of map searching in Hussin Fauzi farm official Facebook page and also learn more information about Hussin Fauzi Farm from YouTube link for additional as virtual tour. Final Product These Interactive Digital Maps contain information about the overall map of the Hussin Fauzi Farm and the route to the end. Along this route, an interactive digital map with pop-up elements containing information about the animal is placed, the facilities, history of the place, operation hours, the species of animals and what the activity provide here. In addition, visitors can also improve their knowledge and enjoy the experience by answering quiz questions and watching the 360 view videos that can be accessed by clicking on the pop-up element that is linked to YouTube. Results & Discussion This study aims to analyse the effectiveness of the interactive digital map at Hussin Fauzi Farm, Kuala Selangor. The results and discuss the findings, giving light on the project's primary outcomes. This study uses a questionnaire as a research instrument and is distributed to respondents using Google Forms. A total of 47 respondents participated. The findings of the study show: Table 1.1: Demographic Demographic Respondent Number Frequency (%) Age 15-20 years old 25 53.2 21-25 years old 19 40.4 26-30 years old 2 4.3 31-35 years old - - 36-40 years old - - above 41 years old 1 2.1 Gender Female 31 66 Male 16 34 Religious Islam 32 68.1 Hindu 13 27.7 Buddha 1 2.1 Christian 1 2.1 88

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Race Malay Indian Chinese Others 31 14 1 1 66 29.8 2.1 2.1 Education Level Primary school Secondary school Certificate Diploma Degree Master PHD - 5 4 32 5 1 - - 10.6 8.5 68.1 10.6 2.1 - Based on the table 1.1, it shows the result of demographic respondent that collected on questionnaire survey. The majority age of respondent between 15 – 25 years old is 44 person and the most of gender vote for this survey is female which is 66%. Therefore, out of 47 respondent, 68.1% respondents are Muslims meanwhile 27.7% are Hindus, and lastly 2.1% are Christians and Buddha. Then, most of the race respondent in this survey is Malays are having the highest percentage with 66%, on the second list 29.8% are Indians, Chinese and other races share the percentage equally which is 2.1%. Finally, out of 47 respondents, 68.1% are diploma students. Besides that, degrees and secondary school share the same amount of percentage which is 10.6%. Then, 8.5% are certificate students and lastly 2.1% have master. Table 1.2: Effectiveness of the interactive digital map at Hussin Fauzi Farm, Kuala Selangor No. Items Frequency (%) Mean Strongly Score Disagree Disagree Neutral Agree Strongly Agree Effectiveness of Hussin Fauzi Farm 1 The map of the Hussin Fauzi Farm is very interactive 3 (6.4%) 1 (2.1%) 5 (10.6%) 14 (29.8%) 24 (51.1%) 4.17 2 The content of interactive digital map of the Hussin Fauzi Farm is very clear 3 (6.4%) 1 (2.1%) 5 (10.6%) 13 (27.7%) 25 (53.2%) 4.19 3 The pop up - features in interactive digital map is very interesting 3 (6.4%) 1 (2.1%) 6 (12.8%) 12 (25.5%) 25 (53.2%) 4.17 4 The interactive map is easy to browse 3 (6.4%) 1 (2.1%) 5 (10.6%) 11 (23.4%) 27 (57.4%) 4.23 5 The interactive digital map is 4 0 5 11 27 4.21 89

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) convenient for tourist`s need (8.5%) (0%) (10.6%) (23.4%) (57.4%) 6 The interactive digital map is convenient for tourist`s activity plan 4 (8.5%) 0 (0%) 4 (8.5%) 13 (27.7%) 26 (55.3%) 4.21 Promotional tools of Hussin Fauzi Farm 7 The interactive design is very attractive 3 (6.4%) 1 (2.1%) 6 (12.8%) 13 (27.7%) 24 (51.1%) 4.15 8 This interactive digital map is very creative 4 (8.5%) 0 (0%) 9 (19.1%) 9 (19.1%) 25 (53.2%) 4.09 9 The interactive digital map is very convincing 3 (6.4%) 1 (2.1%) 7 (14.9%) 12 (25.5%) 24 (51.1%) 4.13 10 This interactive digital map is user friendly 3 (6.4%) 1 (2.1%) 8 (17.0%) 8 (17.0%) 27 (57.4%) 4.17 Overall Means Score 4.17 Data was collected by screening only respondents who have visited Hussin Fauzi Farm and it has been collected via Google form. Data was analyzed in descriptive analysis, and it presented by the frequency and mean score. Mohd Majid (2005) stated that mean score is a sign of the direction of the study results. Therefore, the determination of the mean range whether high, medium, or low is determined based on the mean determination table by Mohd Majid (2005) as stated in Table 1.3. Table 1.3: Respondent's Mean Evaluation Level Based on Mean Scale Level 3.68-5.00 High 2.34-3.67 Medium 1.00-2.33 Low From the data presented in table 1.2, 10 items were representing the objective of the study and data analyzed in two parts based on effectiveness of the interactive digital map at Hussin Fauzi Farm, Kuala Selangor, and the effectiveness of the interactive map as a promotional tool. Based on the result of mean score for item 4 shows the highest mean score as compared to other items indicated. It reveals that the interactive map is easy to browse. This result shows that respondents are very satisfied when using this product of the Hussin Fauzi Farm very interactive, digital map very clear, the pop-up features in digital map is very interesting, the map is easy to browse, convenient for tourists need, and convenient for tourist`s activity plan time and activities that are interested. However, the lowest means score is on item 8 with 4.09 but still the result is in high level of means score. Besides, the interactive digital map design products such as attractive, very creative, very convincing, and user-friendly designs are the main attraction for them to use this interactive map. It also shows that this interactive map product can be used as a promotional tool to help increase user knowledge, facilitate their visit to Hussin Fauzi Farm and promote visits to Hussin Fauzi Farm. Overall, the study found that the average mean score for effectiveness of the interactive digital map at Hussin Fauzi Farm, Kuala Selangor is at a high level with 4.17 of overall mean score. 90

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Conclusion In conclusion, the interactive map of Hussin Fauzi Farm focuses on the major and vital attractions in Hussin Fauzi Farm. This interactive digital map will enable zoom in and out around the place, easy to carry and can be accessed via smartphone directly online and wherever the user is. Interactive digital maps are simple to use, and they allow businesses to maintain their location information up to date. Developing an interactive map for the tourism and hospitality subject to encourage visitors, particularly children and family, to go to the locations listed on the pop- up map. This interactive map has a positive effect on tourism by promoting one of Malaysia's most well-known petting zoos. In addition, with interactive pop-up maps, people want to visit and are curious to see more animals and information about Hussin Fauzi Farm. A future improvement recommendation for this innovation is to add on fun and interactive activity by using the map that can contribute to be part of Hussin Fauzi Farm activities to the visitors while visiting the zoo. Publication, Award, and Intellectual Property Innovation, Invention & Skills Competition Through Exhibition PSIS (Silver Award) Final Year Exhibition JPH Le’ Sports Carnival (Gold Award) Final Year Exhibition JPH Le’ Sports Carnival (1st place) References Barone, A. (2023). Digital Marketing Overview: Types, challenges, and required skills.Investopedia.https://www.investopedia.com/terms/d/digitalmarketing.asp#:~:t ext=The%20term%20digital%20marketing%20refers,the%20 Aj (A.) Brau (2023) Helping Visitors Plan Less, Experience More with Interactive Maps https://wandermaps.com/wander-maps/helping-visitors-plan-less-experiencemore-with-interactive-maps Li, M. L., Chen, M. S., & Sato, K. (2020). Digital Map Design Elements For Local Tourism: Comparing User Basic Consciousness Between Taiwan and Japan. Journal of the Science of Design, 4(2), 2_67-2_74. Laricchia, F. (2023) Smartphones - statistics & facts, statista. Available at: https://www.statista.com/topics/840/smartphones/#topicOverview (Accessed: 14 December 2023). Manitchalermchai, T., Chotsawasraksa, R., & Vittayakorn, S. (2020, March). Electronic map systems for tourist attractions. In 2020 8th International Electrical Engineering Congress (iEECON) (pp. 1-4). IEEE. Mohd Majid Konting. (2005). Kaedah Penyelidikan Pendidikan, Edisi ke 7. Kuala Lumpur: Dewan Bahasa dan Pustaka. Joon-Hyun, M. (2023, August 14). [KH Explains] K-culture brings tourists in, but K-maps. leave them wandering - The Korea Herald. The Korea Herald. https://www.koreaherald.com/view.php?ud=20230814000525 Sakolnakorn International Journal of Innovation, Creativity and Change. www.ijicc.net Volume 14, Issue 12, 2020 Team, A., & Team, A. (2023). How to use Interactive Maps in your marketing mix. AIContentfy.https://aicontentfy.com/en/blog/how-to-use-interactive-maps-inmarketing-mix. 91

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) MULBERRY CHOCOLATE CHEESE YOGURT Siti Fatimah Binti Abdul Aziz1 , Nur Diena Yastieqah Binti Kamarul Azudin2 , Muhammad Firdaus Bin Mahadzir3 , Nur Amrina Roshada Binti Ibrahim4 Politeknik Sultan Idris Shah, Sabak Bernam, Selangor sitifatimahpsis.edu.my1 ,[email protected] , [email protected] , [email protected] . Highlights: Highlights: Department of Tourism and Hospitality for this semester the title of the project is "Product Innovation" in which students have to make products from the vegetables and fruits provided. In this project, our team got mulberry fruit to make product innovation. The supplier of this fruit for us to make product innovation is from Sungai Panjang Agro Tourism (SPAT). SPAT collaborates with Sultan Idris Shah Polytechnic (PSIS). Our team has decided to innovate mulberry fruit to become "BERRYO!" which is mulberry chocolate cheese yoghurt. Key words: mulberry, yoghourt, chocolate Introduction Awareness of the recommended consumption of fruits and vegetables has increased significantly in the past 20 years. Furthermore, fruits and vegetables like mulberry contain a variety of critical minerals such as iron, vitamin C, potassium, and vitamins E and K. Malaysia grows its own mulberry, which has a significant production capacity and a strong global demand. Commercial output is limited, however, because local mulberry is mainly dependent on the market. Demand since its application is restricted to the consumption of fresh products. The goal of this study is to present information about mulberry and to investigate the opportunities of local mulberry that is commercialized in Malaysia as a product to buy even though different nutrients are also labelled as artificial food. Malaysia has the capacity to manufacture mulberry rather than continue to import it. Mulberry consumption on a regular basis can provide a variety of health benefits to people. The major goal of this project is to develop and produce chocolate and yoghurt innovations connected to healthy and beneficial cuisine utilizing mulberry as our main ingredient. "Product name" is made up of mulberry, chocolate, yoghurt, and other ingredients. The mulberry fruits to the "product name" is the source of this product's innovation. Problem Statement The main reason researchers use mulberry as the main ingredient is because of the lack of products that use mulberry as a healthy food product (Alexia Fernandez, 2016). It inspired researchers to produce nutritious food. Mulberry fruit is rare, and mulberry is rarely used as a healthy product that is very suitable for those who practice healthy eating habits but with this innovative product has given the idea to create yoghurt using mulberry as a healthy food innovation product in the Food industry. Among the different fruits, the mulberry is the gift of nature that stands out in its superior nutritional and bioactive composition, indispensable to continue a healthy life. It also acts as a hepatoprotective immunostimulant and improves vision, anti-microbial, anticancer agent, anti-stress activity, atherosclerosis, neuroprotective function, and anti-obesity action. Mulberry fruit also helps reduce nervous disorders and mental illness. 92

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Product Description Our group intends to create food innovation from mulberry. Now, when most people think of mulberry, they think of a fruit that is usually combined with nutritious food for customers to eat as a snack as part of their daily diet regimen. Mulberry fruit can also be used to take care of the skin, kidneys, hair, and lungs. It also helps with weight loss and blood circulation. Mulberries also help reduce cholesterol, blood sugar, and the risk of cancer. Mulberry fruit (Morus sp.) contains a lot of anthocyanin, quercetin glycoside, and chlorogenic acid. Mulberry polyphenols and their role have recently been emphasized in various ex vivo and in vivo research. Meanwhile, a lack of systematic understanding of the health effects and composition of mulberry polyphenols hinders its development as a sustainable fruit. This paper summarizes the polyphenol composition, metabolism, health benefits, and stability of mulberry at various stages of production. These purported health benefits include anti-oxidative, anti-cancer, anti-diabetic, anti-obesity, and other similar actions. Several investigations have proven that mulberry fruit extract has antitumorigenesis, antioxidants, and anti-inflammatory. Mulberry is a fruit that some people know its benefits and properties that are good for health. Some people always make this mulberry fruit as their food which is made into mulberry ice cream, mulberry milk, mulberry jam, mulberry juice, and other dishes. The second reason for using mulberry is to attract people to appreciate the benefits and benefits of mulberry. Mulberry has more nutrients and has been eaten by people since ancient times is a healthy fruit. Because the taste of mulberry has a natural sweetness. In fact, the dessert made from mulberry fruit is better and tastier because the juice in the fruit has a natural taste. The project frameworks A tool that provides guidance and structure for the execution of a project. Our project framework is as below: Product Development To complete the development of this project. It goes through 4 phases: Phase 1: Idea Generation This phase focuses on methods to encourage consumer acceptance of mulberries as a regular component of their diet, rather than just making mulberry chocolate cheese yoghurt. To come up with concepts that make mulberries an appealing and accepted part of regular meals, deliberate research on the nutritional advantages and creative culinary uses are carried out. 93

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Phase 2: Information This stage emphasizes meticulous preparation methods while concentrating on shelf life and how to maintain product quality. Our goal is to maintain BERRYO!'s freshness while meeting consumer expectations for a memorable and thrilling eating experience. Phase 3: Product Design The focus of the conception stage is product design. put together in little containers. Micro grade adhesives are used for labelling since they are high-quality and reasonably priced. Convenience is increased by the jar's qualities, which include its lightweight design and capacity to cook food rapidly without the need for preservatives. The label, which is primarily black, provides the potential buyer with informative identification. Phase 4: Completion Produced with success, BERRYO! is authentic and may be enjoyed by customers through a variety of cooking techniques. Product Process 1) Ingredients: - Prepare two (2) cups of chopped mulberry. - Put one (1) cup of yoghurt. - 200 grams of whipping cream - 400 grams cream cheese - 50 grams of sugar - 1 tsp vanilla extract - Prepare two (2) cups of chocolate milk coins. 2) Instructions & Method of Preparation: - Put mixed yoghurt, whipping cream & cream cheese into the mixer. - Add sugar and vanilla extract into the mixer & beat the ingredients until thick. - Pour the ingredients that have been mixed into a piping bag. - Double boiled chocolate & add oil. - Put cookies into the cup, then layer the mulberries on top of cookies. - Layer the cheese on top of mulberry and put some mulberry on top of the cheese layer. - Finally, drizzle chocolate sauce on top & BERRY0! is done. Final Product The product is intended to draw consumers to innovative mulberry goods by being a ready-to-eat item. This product is made naturally; preservatives have not been added. This mulberry chocolate yoghurt cheese flavor will be the first market because mulberry fruit has never been used to create desserts like the ones we invented. All clients will love it. 94

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Results & Discussion The restrictions in the project's production that will define its bounds will be the main topic of this investigation. This will be applied to variables like time limits, respondent count, and overall budget. Achieving success in the production of this unique product requires striking a balance between these aspects. In addition, we require a minimum of 50 responses, who must be PSIS students and lecturers present during the exhibition. This is exclusive to them since, thanks to the questionnaire they were given, it is simple to gather their opinions regarding our cutting-edge items. Table 1: Findings Items Option / Answer Percentage Scale Section A : Demographic Gender Male 74.3% NONE Female 25.7% Category Staff Politeknik 40.10% Student Politeknik 55.5% Age 18 - 30 68.5% 31 - 50 31.5% Section B : Sensory Test Taste Sour 20.5% Neutral Sweet 50.10% Agree Smell No aroma 47.4% Agree Commercialized Yes 95.89% Strongly agree Texture Soft 51.3% Strongly agree Table 1 These interactive innovation goods' usability and product design, as well as their greatest mean score between 3-97. According to this result, respondents are quite happy with the features, functionalities, and design of the product when using it. The key draw for people to consume these cutting-edge products is the appealing, incredibly imaginative, high-quality, and ready-to-eat product designs. It also demonstrates that this interactive invention of a new mulberry fruit product may be appropriate for marketing. It's amazing to think that a product like this has never been on the market. Conclusion In conclusion, each product has its own strengths and weaknesses. That way the researcher processes by adding some of the best ingredients and can give a taste that can be accepted by all general circles. At the end of the study, we were finally able to produce a delicious product that we named BERRYO! (Mulberry Chocolate Cheese Yogurt). Publication, Award and Intellectual Property None 95

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) References Beyond aroma: A review on advanced extraction processes from rosemary (Rosmarinus officinalis) and sage (Salvia officinalis) to produce phenolic acids and diterpenes https://doi.org/10.1016/j.tifs.2022.07.001 Int. J. Environ. Res. Public Health (2019). 16(24), 4960. https://doi.org/10.3390/ijerph16244960 L. Butkhup (2013). Phenolic composition and antioxidant activity of white mulberry (Morus alba L.) fruits. International Journal of Food Science & Technology. L. Liang et al. (2012). In vitro bioaccessibility and antioxidant activity of anthocyanins from mulberry (Morus atropurpurea Roxb.) following simulated gastro-intestinal digestion Food Research International. M.M. Natić et al. (2015). Analysis and characterization of phytochemicals in mulberry (Morus alba L.) fruits grown in Vojvodina, North Serbia Food Chemistry. Q. Du et al. (2008). Composition of anthocyanins in mulberry and their antioxidant activity Journal of Food Composition and Analysis. Snyder, A.V. & Rao, D.M. (2010). Snyder Raspberries and human health: A review J. Agric. Food Chem. Szakály et al., (2020). Doctoral School of Food Science, Faculty of Food Science, Szent Istvan ´ University, Villanyi ´ Street 29-43, 1118, Budapest, Hungary. 96

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) JELLICIOUS Siti Fatimah binti Abdul Aziz1 , Wan Nuramira Nasuha binti Johan2 , Nur Khairunnisa Sarah binti Mohd Rizan3 , Nur Nabilla binti Mohd Tajudin4 Politeknik Sultan Idris Shah, Sabak Bernam, Selangor. [email protected] , [email protected] , [email protected] , [email protected] Highlights: The Tourism Department and Hospitality for this semester project title is “Product Innovation” that students need to make products from vegetables and fruits that are provided. In this project, our teams get mulberry fruit to make product innovation. The supplier of this fruit for us to make product innovation is Sungai Panjang Agro Tourism (SPAT). SPAT collaborated with Politeknik Sultan Idris Shah (PSIS). Our team has decided which is to innovate the mulberry fruit to become “Jellycious” which is fruit jelly. Key words: Jelly, Mulberry, Healthy Snack Introduction Mulberry is a fruit tree plant that can live in countries with a tropical climate. Its fruits and leaves have been eaten by humans and animals since centuries ago. The origin of this tree is from China. The main cultivation of this tree was originally intended as food for silkworms. That’s why in the early 90’s, this tree was called a silkworm tree. The name is now only popular with mulberry in Malaysia. Mulberry planting and care is not difficult. Propagation using stem cuttings only. There are many varieties of mulberry. From normal to long size fruit. The mulberry fruit is good for human consumption due to its highly nutritious and medicinal properties. They are also valued for their potential health benefits, as they are rich in vitamins and minerals, including vitamin C, vitamin K, potassium, iron, antioxidants, and nutrients. The use of these fruits among the community is quite limited. The fruit is eaten only raw food obtained from plants that grow wild naturally. Therefore, a lot of scientific information related to these fruits is not yet known. This abstract provides a brief overview of mulberries and their significance in agriculture, cuisine, and health. The objective of this study is to determine consumer acceptance of innovative mulberry products and second to create standard formula innovation mulberry products. Malaysia can produce mulberry instead of continuing to import. This project’s main goal is to make something novel from nutritious, useful butter utilizing mulberry as the primary component. The term “Jellycious” refers to a mixture of mulberries, and another component. We transformed the mulberry fruit into the jelly mulberry as a new product innovation. Problem Statement The main reason research employs mulberry as a main ingredient is lack of products labelled as healthy using mulberry (Alexia Fernandez, 2016). Mulberries have a good balance of sweet and sour flavor. It is the result of our motivated study to create healthy ready to eat snacks. Mulberry is commonly used to make syrup, jam or starch. Not all products on the market are unhealthy but after being reviewed in the market, mostly all of them are not nutritious as expected. Mulberry is rarely used as a healthy creative product that is perfect for those who follow good eating habits, and this innovative product has inspired the creation of mulberry jelly using mulberry as a healthy food innovation product in the food sector. 97

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Product Description In this project, our team gets mulberry fruit to make product innovation. The origins of most cultivated mulberry varieties are believed to be in the China area and in the Himalayan foothills (Sanchez, n.d.). The supplier of this fruit for us to make product innovation is Sungai Panjang Agro Tourism (SPAT). SPAT collaborated with Politeknik Sultan Idris Shah (PSIS). They own a variety of fruit and vegetables farm in Sungai Besar and one of them is mulberry. Our team has decided which is to innovate the mulberry fruit to become “Jellycious” which is fruit jelly. The Project Frameworks A tool that provides guidance and structure for the execution of a project. Our project framework is: Product Development Phase 1: Idea Generation In this phase, the focus extends beyond Jellycious creation to strategies that encourage consumer acceptance of mulberry as a part of their daily diet. Deliberate studies on the nutritional benefits and innovative culinary applications are conducted to generate ideas that make mulberry an appealing and accepted component in daily meals. Phase 2: Research and Development This phase focuses on the shelf life and how to maintain the quality of the product, emphasizing meticulous preparation techniques. Our focus is on ensuring Jellycious remains fresh, aligning with consumer expectations for a delightful and enduring culinary experience. Phase 3: Product Design The conceptualization phase revolves around product design. Packaging in a tiny 20 ml plastic cup, technology for preservation, ensures longevity and safety. Micro-grade adhesives are employed for labelling, offering cost efficiency and quality. The jar’s 98

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) attributes, including its lightweight nature and quick food warming capabilities without preservatives, enhance convenience. The label, primarily in black, serves as an informative introduction for potential puchasers. Phase 4: Completion Successfully produced, Jellycious undergoes diverse cooking methods and variations, allowing consumers to savor its authority. Product Process Final Product This product is designed to be a ready-to-eat item that will attract customers’ attention to the creative mulberry product. This product has no preservatives added; it is created naturally. Because mulberry fruit has never been used to make jelly before, this novel flavor will be enjoyed by all demographics and will be a market first. 99

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Results & Discussion This study will focus on the limitations in the production of the project that will identify the boundaries in this project. This will be applied to elements such as time limiters, number of respondents and even the total budget. Balancing these factors is important to obtain success in the production of this innovative product. Furthermore, our minimum number of respondents is 50 respondents, and they consist of PSIS students and lecturers who come during the exhibition. This is limited to them only because it is easy to get their responses about our innovative products based on the questionnaire given to them. From the data presented in Table 1, it can be concluded that the product features, product functionality and product design of these interactive innovation products and to have the highest mean between 3.97. This result shows that respondents are very satisfied when using this product in terms of product features, product functions and product design. Design products are attractive, very creative, high quality and ready-to-eat product designs and it will be the main attraction for them to eat these innovative products. It also shows that this interactive innovation of a new product of mulberry fruit can be suitable to be marketed. It can believe it’s never been a product like this available in the market. 100

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Conclusion In conclusion, from the questionnaire that has been distributed to tasters of this mulberry jelly product, the researcher can make improvements in the product based on the respondents and more knowledgeable people. In addition, the researcher can also find out the problems the problems and shortcomings of the product more clearly and what improvement suggestions are suitable for the product in the future. The researchers believe that this mulberry fruit jelly product has the potential to go far to develop and commercialize both domestically and abroad. This is because mulberry based products are less introduced in the market. In addition, researchers also turned mulberry fruit into a jelly that is rich in nutrients. Due to the high demand for healthy food nowadays, researchers decided to convert mulberry fruit into a snack which is a jelly that is gluten-free and full of nutrients. It is for vegetarians to find snacks because the final product made using mulberry fruit is easy to digest and tastes good. Practical perspectives and research contributions to products produced using fruits to be processed into new products to create and produce frit innovations from mulberry fruit. This kind of research can be used by subsequent researchers who want to know more about mulberry fruit and how to produce more variety of mulberry fruit-based food products. Publication, Award, and Intellectual Property None References I Rd.J.K.M. (2019). What is mulberry leaf? All you need to know. Healthline. https://www.healthline.com/nutrition/mulberry-leaf Pattnaik, C. (2020). These 10 benefits of mulberries or shahtoot will make you embrace this fruit. Healthshots. https://www.healthshots.com/healthy-eating/superfoods/these10-benefits-of-mulberries-will-make-you-embrace-this-fruit/ Rdn, A.B.M. (2019). Mulberries 101: Nutrition Facts and Health Benefits. Healthline. https://www.healthline.com/nutrition/foods/mulberries Slapik, M. (2019). What are the health benefits of cornstarch? LIVESTRONG.COM.https://www.livestrong.com/article/479831-what-re-the-healthbenefits-of-constarch/ The Editors of Encyclopedia Britannica (1998). Mulberry Description, Uses & Major Species. Encyclopedia Britannica. https://www.britannica.com/plant/mulberry-plant WebMD Editorial Contributors (2020). Health benefits of mulberries. WebMD. https://www.webmd.com/diet/health-benefits-mulberries Zepp, M. (n.d.). Making low or no sugar jam and jelly. https://www.extension.psu.edu/making-low-or-no-sugar-jam-and-jelly/ 101

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) EXPLORING INNOVATION AND CONSUMER ACCEPTANCE: A STUDY OF BITTER GOURD COOKING PASTE Anis Nabilah binti Zafri1 , Lyana Nur Athirah binti Kamaludin2 , Engku Anis Zulaikha binti Engku Isa3 , Nur Zamahuri bin Ramly4 Politeknik Sultan Idris Shah, Sabak Bernam, Selangor [email protected] , [email protected] , [email protected] , [email protected] Highlights: This project aims to develop a halal and nutritious bitter gourd paste without color preservatives, addressing a current market gap. Leveraging the health benefits of bitter gourd, the versatile paste offers a convenient and healthy option for consumers, compatible with various dishes. Recognizing the preference for both taste and health, the project positions itself as a pioneer in providing a unique and naturally flavored alternative to existing products, emphasizing its commitment to consumer well-being, and filling a niche in the market. Key words: Healthy food, bitter gourd cooking paste, no preservatives, consumer acceptance Introduction Bitter gourd, renowned for its medicinal properties, is frequently consumed for health reasons and has been recognized as a traditional remedy for diabetes among indigenous populations in Asia, South America, India, and East Africa (Joseph & Jini, 2013). The plant's roots, leaves, and vines are also utilized for various medicinal purposes (Gayathry & John, 2022). However, despite its nutritional benefits, bitter gourd is often avoided due to its distinctive taste. To overcome this taste barrier, the project focuses on a cooking paste innovation that preserves bitter gourd's nutrition without leaving a bitter aftertaste. This innovation is especially advantageous for individuals with limited culinary skills seeking time-saving alternatives. Research supports bitter gourd's health benefits, including anti-diabetic, anticholesterol, anti-cancer, anti-bacterial, antioxidant, and anti-inflammatory properties (Janagal et al., 2018; Saeed et al., 2018; Bai et al., 2016; Joshi et al., 2017; Mahmood et al., 2019; Bortolotti et al., 2019). Various plant parts, particularly fruits and seeds, contain more than 60 phyto-medicines active against over 30 diseases, including cancer and diabetes (Kole et al., 2020). The project's primary objectives involve developing food products with bitter gourds, formulating a paste without food coloring preservatives, and identifying key factors influencing new product selection. The central focus is on crafting both palatable and healthy food options to achieve consumer satisfaction. The incorporation of bitter gourd cooking paste serves as a convenient and innovative solution to enhance culinary convenience and contribute to health and wellness, particularly for individuals with specific health conditions. Problem Statement The consumption of bitter gourd, renowned for its significant health benefits, is hindered by its intensely bitter taste, leading to a general reluctance among consumers to include it in their diets. Despite its medicinal properties and traditional use as a remedy for diabetes in various indigenous populations, the bitter flavor remains a substantial deterrent. This taste aversion poses a challenge for individuals, particularly those with limited culinary skills or time constraints, who may otherwise benefit from the nutritional advantages of bitter gourd. 102

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Bitter gourd can be challenging to prepare and cook, especially for those unfamiliar with it, and if not done correctly, it can remain excessively bitter, losing its appeal and nutrients. Learning to prepare it properly takes time, but this ready-to-use cooking paste simplifies the process, saving consumers time and effort. Now, individuals can easily add a few spoonsful of the cooking paste to dishes like fried rice and fried noodles, eliminating the need to prepare cooking paste from scratch. This paste caters to people who love bitter gourd, housewives, or anyone looking for a convenient cooking solution. Despite its distinct flavor that divides preferences, bitter gourd cooking paste reduces bitterness and enhances taste with added ingredients like Thai chilies, anchovies and onion. It offers convenience for travel, requires minimal space, and suits various dishes, making it ideal for those practicing abstinence cooking as it contains no inappropriate ingredients. This innovative cooking paste not only addresses the bitterness associated with bitter gourd but also provides a versatile and accessible solution for a wide range of consumers. Product Description This cooking paste takes inspiration from bitter gourd, reinventing the conventional green Thai chili paste. Enriched with the nutritional benefits of bitter gourd, this culinary product boasts a delightful taste with a milder spice level, catering to a diverse range of age preferences. Crafted from a blend of sweet potato, anchovies, shallots, garlic, and seasonings like salt and sugar, it serves as a ready-to-eat option suitable for various settings, be it at the office, at home, during travel, or for picnics. Packaged in a 175 ml glass bottle, it undergoes retorting to ensure a bacteria-free state, guaranteeing food quality and extending its shelf life at room temperature. Product Development Phase 1: Idea Generation In this initial stage, the focus expands beyond the creation of Bitter Gourd Cooking Paste to strategies promoting widespread consumer acceptance. Thorough studies on the nutritional benefits and innovative culinary applications are conducted to generate ideas that position Bitter Gourd Cooking Paste as an enticing and welcomed addition to daily meals. Phase 2: Research and Development This phase zeroes in on ensuring optimal shelf life and maintaining the product's quality, emphasizing precise preparation techniques. The focus is on guaranteeing that the cooking paste remains fresh, aligning seamlessly with consumer expectations for a delightful and enduring culinary experience. Phase 3: Product Design In the conceptualization phase, the focus revolves around product design. The packaging is a 175ml glass jar, utilizing retort technology for preservation, ensuring longevity and safety. Micro-grade adhesives are employed for labeling, providing cost efficiency and quality. The jar's attributes, including its lightweight nature and quick food warming capabilities without preservatives, enhance convenience. The label, primarily in green and yellow colors, serves as an informative introduction for potential purchasers. 103

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Phase 4: Completion In this stage, the Bitter Gourd Cooking Paste undergoes a range of cooking methods and variations, offering consumers the chance to relish its genuine flavors. Product Process The diagram below shows the method of preparation of Bitter Gourd Cooking Paste: Results & Discussion This study utilized an online questionnaire and involved 61 respondents who were students at Politeknik Sultan Idris Shah. The findings are as follows: The study's extensive findings reveal a highly positive reception of this product among respondents, emphasizing its strong appeal and visually attractive color. While taste preferences exhibited some variation, the overall sentiment is overwhelmingly positive, as evidenced by the unanimous interest in the product. The agreement on the attractive color further enhances its visual allure. In terms of affordability, most respondents (65.6%) considered the product's price to be reasonable, and an additional 34.4% deemed it outright cheap. This positive sentiment toward the pricing strategy is a significant indicator of consumer satisfaction. Star ratings corroborate the overwhelmingly positive sentiment, with a substantial 75.4% awarding the product the highest rating of 5 stars, and 21.3% giving it a 104

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) commendable 4 stars. The minor representation of 1-star ratings at 3.3% indicates a minimal level of dissatisfaction. In summary, despite variations in taste preferences, the overall response to this product is remarkably favorable, emphasizing its strong appeal, visually attractive color, favorable pricing, and high satisfaction levels. These insights provide valuable guidance for future enhancements, including potential improvements such as the integration of natural preservatives. The product's positive reception suggests its potential impact on culinary diversity and innovation. Its visually attractive color and positive consumer sentiment position it as an innovative addition to the culinary landscape. The affordability aspect enhances accessibility, fostering inclusivity and expanding culinary exploration. Furthermore, the integration of natural preservatives aligns with the growing trend towards healthier and more sustainable food options, showcasing the product's potential impact on shaping contemporary culinary preferences and contributing to a more diverse and innovative culinary environment. Conclusion In conclusion, the study's comprehensive findings on the Bitter Gourd Cooking Paste underscore its remarkable appeal and positive reception among consumers. The product not only captivates interest and admiration for its visually attractive color but also aligns with diverse taste preferences, reflecting its versatility. Notably, the Bitter Gourd Cooking Paste emerges as a health-conscious choice, catering to consumers dedicated to maintaining a healthy lifestyle. Beyond its taste and aesthetic attributes, the product stands out for its inherent advantages in convenience, streamlining kitchen practices, and reducing the time required for food preparation. As we look towards the future, there is substantial potential for further improvements, such as the integration of natural preservatives. These enhancements could not only extend the product's shelf life but also align with contemporary preferences for more natural and sustainable food options within the consumer market. Overall, the Bitter Gourd Cooking Paste presents a promising foundation for ongoing innovation and continued success in meeting consumer needs. Publication, Award, and Intellectual Property Gold Medalist in JPHEx 2023, Politeknik Sultan Idris Shah References Bai, L. Y., Chiu, C. F., Chu, P. C., Lin, W. Y., Chiu, S. J., & Weng, J. R. (2016). A triterpenoid from wild bitter gourd inhibits breast cancer cells. Scientific Reports, 6(1), 1–10. https://doi.org/10.1038/srep22419. Bortolotti, M., Mercatelli, D., & Polito, L. (2019). Momordica charantia, a nutraceutical approach for inflammatory related diseases. Frontiers in Pharmacology, 10, 486. https://doi.org/10.3389/fphar.2019.00486. Gayathry, K. S., & John, J. E. A. (2022). A comprehensive review on bitter gourd (Momordica charantia L.) as a gold mine of functional bioactive components for therapeutic foods. Food Production, Processing and Nutrition, 4(1). https://doi.org/10.1186/s43014-022-00089-x Janagal, B., Singh, C., Purvia, R. P., & Adlakha, M. (2018). A review of hypoglycemic effect of Momordica charantia wsr to madhumeh. International Journal of Ayurveda and Pharma Research, 6(1), 50–54. Joseph, B., & Jini, D. (2013). Antidiabetic effects of Momordica charantia (bitter melon) and its medicinal potency. Asian Pacific Journal of Tropical Disease, 3(2), 93–102. 105

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Joshi, A., Soni, P., Malviya, S., & Kharia, A. (2017). Memory enhancing activity of Momordica charantia by scopolamine induced amnesia in rats. International Journal of Complementary and Advamced Pharmacology, 2(1), 11–18. Kole, C., Matsumura, H., & Behera, T. K. (Eds.) (2020). The bitter gourd genome. Cham, Switzerland: Springer. Mahmood, M. S., Rafique, A., Younas, W., & Aslam, B. (2019). Momordica charantia L. (bitter gourd) as a candidate for the control of bacterial and fungal growth. Pakistan Journal of Agricultural Sciences, 56(4), 1031–1036. https://doi.org/10.21162/PAKJAS/19.7684. Saeed, F., Afzaal, M., Niaz, B., Arshad, M. U., Tufail, T., Hussain, M. B., & Javed, A. (2018). Bitter melon (Momordica charantia ): A natural healthy vegetable. International Journal of Food Properties, 21(1), 1270–1290. https://doi.org/10.1080/10942912.2018.1446023. 106

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) EXPLORING CONSUMER ACCEPTANCE: A STUDY OF BITTER GOURD DIM SUM SKIN INNOVATIVE PRODUCTS Adrieana Sofea binti Ahmad Khusyairi1 , Ainul Najwa binti Asdirhyme2 , Ahmad Syahmi bin Yusli3 , Faraashikin binti Azman4 Politeknik Sultan Idris Shah, Sabak Bernam, Selangor [email protected] , [email protected] , [email protected] , [email protected] Highlights: This research aims to develop and assess the market acceptance of Bitter Gourd Dimsum Skin, a unique food product blending the nutritional benefits of bitter gourd into traditional dim sum. The primary objectives include creating a market-ready product and evaluating its acceptance. The study specifically targets 50 respondents, comprising staff and students at Politeknik Sultan Idris Shah (PSIS). The methodology involves a comprehensive research design, utilizing surveys, with a focus on sensory tests. The results indicate a positive response, with 94% finding the product color attractive and 92% satisfied with the taste. Packaging received a 96% approval rate, and 68% of respondents gave a five-star rating, highlighting overall market acceptability. These findings contribute to the conclusion that Bitter Gourd Dimsum Skin holds potential for success in the market. Key words: Bitter gourd, innovation, bitter taste, consumer acceptance Introduction Bitter gourd, scientifically named Momordica Charantia, is a unique vegetable renowned for its bitter taste and exceptional health benefits. Widely cultivated in regions such as Asia, India, East Africa, South America, the Middle East, the Caribbean, and America (Sorifa, 2018), bitter gourd has gained prominence for its edible fruit, considered the world's most bitter vegetable. Rich in antioxidants, phytochemicals, vitamins and minerals, bitter gourd exhibits remarkable versatility in addressing a wide array of health conditions (Kumari et al., 2017). Beyond its culinary applications, bitter gourd holds historical significance in various traditional medicines, addressing conditions ranging from diabetes to cancer (Kole et al., 2020). Bitter Gourd Dim Sum Skin, an innovative culinary creation, skillfully blends the nutritional advantages of bitter gourd with the traditional charm of dim sum. This distinctive food product emerges from the desire to introduce a healthier and unique option to the market, revolutionizing the culinary landscape. The focus is on developing a market-ready version of this novel dim sum, with objectives centered on product creation and assessing its acceptance among consumers. Problem Statement The problem addressed in this venture is rooted in the abundant yet underappreciated nature of bitter gourd, primarily due to its bitter taste, which has led to its historical underutilization (Sharma & Katoch, 2020). This bitterness has contributed to the prevalent misconception that the plant harbors toxins (Martin et al., 2023), further deterring its widespread use as a main ingredient in culinary endeavors. While bitter gourd's distinct taste has relegated it to the sidelines, this initiative seeks to challenge this perception by showcasing its nutritional benefits and culinary versatility, particularly in the creation of dim sum skin. The bitter taste, often seen as a drawback, becomes a unique selling point, prompting a shift in consumer attitudes and encouraging the adoption of bitter gourd as a flavorful and health-conscious ingredient. 107

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Product Description Bitter Gourd Dim Sum Skin stands as an innovative culinary creation that encapsulates the nutritional advantages of bitter gourd within the framework of traditional dim sum. Meticulously crafted through a series of processes, this product effectively mitigates the inherent bitterness of bitter gourd, rendering the dim sum skin palatable for individuals of all preferences. Beyond its gastronomic appeal, the production of this dim sum skin constitutes a noteworthy contribution to the culinary landscape. Serving as a distinctive variation among existing dim sum offerings, it enriches the market by infusing the goodness of bitter gourd, thereby elevating the nutritional profile of this time-honored culinary delight. Product Development Below are some phases in the development of the Bitter Gourd Dim Sum Skin product: Phase 1: Idea Generation In this initial stage, the focus shifts beyond the mere idea of Bitter Gourd Dim Sum Skin to strategies that encourage widespread acceptance of this innovative product in culinary settings. Comprehensive studies on the nutritional benefits and creative applications are conducted to generate concepts that position Bitter Gourd Dim Sum Skin as an appealing and embraced addition to diverse cuisines. Phase 2: Research and Development This stage is dedicated to research and development, emphasizing the enhancement of product quality, taste, and overall consumer experience. Meticulous preparation techniques are explored to ensure the optimal balance of flavors and the reduction of the bitter taste associated with bitter gourd, making the dim sum skin suitable for a broad range of consumers. 108

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Phase 3: Product Design The conceptual phase focuses on the design of the Bitter Gourd Dim Sum Skin product. Packaging considerations, such as using innovative preservation methods, are explored to guarantee freshness and safety. The design also incorporates user-friendly attributes, ensuring convenience in preparation and consumption. Labels are designed with informative content, providing potential consumers with insights into the unique features of the product. Phase 4: Completion Upon successful development, Bitter Gourd Dim Sum Skin undergoes rigorous testing to ensure consistent quality and optimal flavor. Product Process The method of preparing Bitter Gourd Dim Sum Skin is as shown in the following diagram: 109

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Results & Discussion The analysis of data obtained from an online questionnaire involving 50 respondents, including staff and students of Sultan Idris Shah Polytechnic, indicates the following results: The discussion highlights the positive reception of the Bitter Gourd Dim Sum Skin, as indicated by its attractive color, satisfactory taste, and favorable packaging. Most respondents found the color visually appealing (94%), and a significant proportion reported that the product met their taste expectations (92%). The packaging received positive reviews from 96% of participants, though a small percentage (4%) suggested areas for improvement. Price perception varied, with 69% considering it reasonable and 36% deeming it cheap. Star ratings reflected high overall satisfaction, with 68% giving a 5-star rating. While the product enjoys significant approval, the discussion emphasizes opportunities for enhancement in taste refinement, packaging optimization, and further exploration of pricing dynamics to maximize market success. 110

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Conclusion In conclusion, the research on Bitter Gourd Dim Sum Skin reveals promising market acceptance, with positive responses to attractive color, satisfactory taste, and favorable packaging. Most of the respondent’s express contentment, resulting in a high overall satisfaction rate, as evidenced by numerous 5-star ratings. However, identified areas for potential refinement, such as taste enhancement, packaging optimization, and nuanced pricing strategies, suggest ongoing improvement opportunities. These findings underscore the significance of continuous quality assurance, targeted marketing, and addressing consumer feedback. The Bitter Gourd Dim Sum Skin demonstrates market potential, with further enhancements guided by consumer insights expected to boost competitiveness and appeal both domestically and internationally. Additionally, the study paves the way for future research directions, including expanded innovative food product development and exploration of sustainable sourcing methods, contributing to a holistic understanding of evolving consumer needs in health-conscious culinary offerings. Publication, Award, and Intellectual Property Gold Medalist in JPHEx 2023, Politeknik Sultan Idris Shah Gold Medalist in IISCEP 2023, Politeknik Sultan Idris Shah References Kole, C., Matsumura, H., & Behera, T. K. (Eds.) (2020). The bitter gourd genome. Cham, Switzerland: Springer. Kumari, P., Verma, R.B., Nayik, G.A., Solankey, S.S., 2017. Antioxidant potential and health benefits of bitter gourd (Momordica charantia L.). Journal of Postharvest Technology 05, 1−8. Martin, L. E., Gutierrez, V. A., & Torregrossa, A. (2023). The role of saliva in taste and food intake. Physiology & Behavior, 262, 114109. https://doi.org/10.1016/j.physbeh.2023.114109 Sharma, S., & Katoch, V. (2020). Anti-Diabetic Properties of Bitter Gourd. International Journal of Economic Plants, 7(1), 021–024. https://doi.org/10.23910/2/2020.0331 Sorifa, A.M. (2018) Nutritional Compositions, Health Promoting Phytochemicals and ValueAdded Products of Bitter Gourd: A Review. International Food Research Journal, 25, 1763-1772. 111

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) EXPLORING CONSUMER ACCEPTANCE: A STUDY OF PESTO RANTI'S INNOVATIVE PRODUCTS Nur Izati Nazirah binti Nazri1 , Amira Hanie binti Haizul2 , Faraashikin binti Azman3 Politeknik Sultan Idris Shah, Sabak Bernam, Selangor [email protected] , [email protected] , [email protected] Highlights: This study aims to create an innovative culinary product, namely Pesto Ranti, utilizing Meranti shoots, while concurrently inventing a pesto formulation devoid of food coloring and preservatives. Involving 36 participants in sensory tests, the investigation focuses on the sensory evaluation of Pesto Ranti. Results underscore a positive reception, highlighting the distinctive qualities of Meranti shoots in this culinary creation. Respondents express a notable preference for the natural attributes of Pesto Ranti, signaling potential market appeal. This research not only showcases the viability of Meranti shoots as a key ingredient but also positions Pesto Ranti as a promising, natural, and preservative-free pesto option. Key words: Meranti shoots, innovation, bitter taste, consumer acceptance Introduction Black Nightshade, scientifically known as Solanum Nigrum or Meranti shoots, is a bitter-tasting vegetable celebrated for its health benefits. Majorly cultivated in Malaysia, Singapore, Australia, and New Zealand, this vegetable's young shoots form the key ingredient in the local delicacy known as Pesto Ranti. These delicate shoots, sourced from Sayur Meranti or Sayur Ranti, present a challenge in local wet markets due to their rapid wilting and susceptibility to mushiness. Additionally, Black Nightshade, recognized as a weed, possesses medicinal properties. Taran et al. (2022) describes its uses as a tonic, anti-inflammatory, antioxidant, and diuretic in treating various disorders, including pneumonia, sore teeth, stomach discomfort, tonsillitis, ringworms, pain, inflammation, fever, and tumors. "Rooted in the Genoese verb 'pestâ,' meaning 'to pound' or 'to crush,' traditional pesto involves the meticulous crushing of ingredients in a mortar. Pesto Ranti, a local adaptation, introduces a unique twist by combining traditional basil leaves with Meranti shoots, potentially elevating the pesto's flavor profile. In a groundbreaking move, this combination of basil leaves and Meranti shoots strikes a harmonious balance between tradition and innovation. A notable local creation is "Pesto Ranti," a fusion of Meranti shoots and traditional pesto ingredients. Exploring this regional dish unveils its specific ingredients, preparation methods, and its significance in reflecting the local culinary identity. The incorporation of Meranti shoots in both Pesto Ranti and Pesto Ranti adds a distinctive touch, promising a flavorful and culturally resonant dining experience. Problem Statement The inherent bitterness of meranti sprouts has generated a general aversion among consumers, impeding the direct enjoyment of their numerous health benefits. This bitterness, akin to bitter gourd, presents a challenge in integrating meranti sprouts into culinary creations. Incorporating an evolutionary perspective on bitter rejection, studies by Martin et al. (2023) suggest that this taste trait may indicate the potential presence of toxins, triggering an inherent aversion in individuals. This statement has been challenged, as recent research by Ervina and Marvell (2023) highlights the substantial variation in taste thresholds associated with bitter taste. 112

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Not only that, in a study conducted by Ngidi et al. (2023) showed that in households headed by youth, these leafy vegetables have a minimal contribution to household food security because of their negative perception and attitude towards indigenous leafy vegetables. Despite the unfavorable reviews these plants have faced over time, native leafy greens like nightshade plants can effectively combat diseases arising from micronutrient deficiencies. This is due to their elevated levels of vitamins A, C, calcium, zinc, and iron, essential for the body's regular functioning (Sharma et al., 2020). Considering these challenges, this paper’s objective is to create and produce a product from Meranti shoots and to innovate a pesto formulation that avoids the use of food coloring and preservatives. This innovative approach not only addresses culinary preferences but also health concerns, providing individuals with a way to access the nutritional advantages of meranti sprouts. Particularly beneficial for those with specific health conditions, it contributes to overall internal well-being. Product Description Pesto Ranti is a culinary masterpiece, artfully blending the unique bitterness of Meranti sprouts with a harmonious composition of ingredients. This distinctive pesto features almonds, providing a delightful nuttiness that replaces traditional pine nuts. A robust foundation is established with garlic, and Parmesan cheese imparts a velvety richness to the texture. Freshness is introduced through the addition of lemon zest and juice, setting Pesto Ranti apart in the realm of pesto. As for packaging, it is packaged securely within a sealed jar, Pesto Ranti transcends the role of a mere condiment. It emerges as a versatile culinary companion, capable of enhancing the flavor profile of various dishes. Product Development Phase 1: Idea Generation In this phase, the focus extends beyond Pesto creation to strategies that encourage consumer acceptance of Meranti leaves as a part of their daily diet. Deliberate studies on the nutritional benefits and innovative culinary applications are conducted to generate ideas that make Meranti leaves an appealing and accepted component in daily meals. Phase 2: Research and Development This phase focuses on the shelf life and how to maintain the quality of the product, emphasizing meticulous preparation techniques. Our focus is on ensuring Pesto Ranti remains fresh, aligning with consumer expectations for a delightful and enduring culinary experience. Phase 3: Product Design The conceptualization phase revolves around product design. Packaging in a 175ml jar, using retort technology for preservation, ensures longevity and safety. Micro-grade adhesives are employed for labeling, offering cost efficiency and quality. The jar's attributes, including its lightweight nature and quick food warming capabilities without preservatives, enhance convenience. The label, primarily in black, serves as an informative introduction for potential purchasers. Phase 4: Completion Successfully produced, Pesto Ranti undergoes diverse cooking methods and variations, allowing consumers to savor its authenticity. 113

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Product Process 1. Wash Meranti shoots: Begin by thoroughly washing Meranti shoots, ensuring cleanliness and removing any impurities. 2. Combine Meranti shoots, Basil leaves, garlic, almonds, Parmesan cheese, and olive oil in a blender. Pulse and blend until achieving a groovy, textured mixture that captures the essence of each ingredient. 3. Add lemon juice and season: Introduce lemon juice to the blended mixture, enhancing the flavor profile. Season the Pesto Ranti to taste, ensuring a harmonious balance of flavors. Results & Discussion Through a study that has been carried out on 36 respondents consisting of staff and students of the Sultan Idris Shah Polytechnic by using an online questionnaire instrument, the results of the data analysis are as follows: The discussion highlights the positive reception of the product among respondents based on various factors such as taste, product color, packaging, and texture. Most respondents expressed satisfaction with these aspects, indicating that the product has successfully met sensory and aesthetic expectations. The findings regarding pricing reveal diverse perceptions among respondents, with a significant portion considering the product reasonable and others finding it cheap or expensive. This underscores the subjective nature of consumer opinions and emphasizes 114

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) the need for market research to understand varied perspectives. Consumer suggestions for improvement, including adding a touch of sourness to enhance flavor and adjusting pricing for broader market accessibility, provide valuable insights for refining the product and expanding its appeal. Addressing these recommendations could potentially lead to increased consumer satisfaction and a broader market reach. The high percentage of 5-star ratings reflects strong overall satisfaction, while the presence of 4-star ratings suggests room for further refinement. In conclusion, the study offers comprehensive insights into consumer perceptions and preferences, providing actionable information for product development and marketing strategies to enhance overall market success. Conclusion Meranti sprouts and other key ingredients can provide valuable insights into the health benefits and potential nutritional contributions of this unique product. An in-depth analysis of the levels of vitamins, minerals, antioxidants, and other bioactive compounds in Pesto Ranti contributes to a more comprehensive understanding of its nutritional profile. This research direction aligns with the growing consumer interest in health-conscious choices and presents an opportunity to position Pesto Ranti not only as a flavorful dish but also as a nutritious addition to culinary options. For the continued development of this product, it is recommended that future research focuses on uncovering the nutritional facts associated with Pesto Ranti. Publication, Award, and Intellectual Property Silver Medalist in JPHEx 2023, Politeknik Sultan Idris Shah References Ervina, E., & Marvell, J. (2023). Investigating sensory characteristics and consumer preferences of functional beverages made from Tulsi (Ocimum tenuiflorum Linne). IOP Conference Series, 1200(1), 012006. https://doi.org/10.1088/1755- 1315/1200/1/012006 Martin, L. E., Gutierrez, V. A., & Torregrossa, A. (2023). The role of saliva in taste and food intake. Physiology & Behavior, 262, 114109. https://doi.org/10.1016/j.physbeh.2023.114109 Ngidi, M. S. C., Zulu, S. S., Ojo, T., & Hlatshwayo, S. I. (2023). Effect of consumers’ acceptance of indigenous leafy vegetables and their contribution to household food security. Sustainability, 15(6), 4755. https://doi.org/10.3390/su15064755 Sharma, S., Akhtar, F., Singh, R. K., & Mehra, S. (2020). Dietary Intake across Reproductive Life Stages of Women in India: A Cross-Sectional Survey from 4 Districts of India. Journal of Nutrition and Metabolism, 2020, 1–13. https://doi.org/10.1155/2020/9549214 Taran, S. N. U., Ali, S. A., Haq, N. U., Faraz, A., Ali, S., & Rahman, T. U. (2022). Antioxidant and antimicrobial activities, proximate analysis, and nutrient composition of eight selected edible weeds of Peshawar region. Journal of Xi'an Shiyou University, Natural Science, 18(9), 517–545. 115

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) SAMBAL GORENG PUCUK MERANTI Nor Nadia binti Zaini 1 , Nor Najihah binti Mustamar 2 , Muhammad Azam bin Kassim 3 Politeknik Sultan Idris Shah, Sabak Bernam, Selangor [email protected] , [email protected] , [email protected] Highlights: This product is produced due to the needs of today's market and society that require ready-to-eat food products and save time. Ready-to-eat food products are the only convenience foods that are easier for workaholics, busy lifestyles and the busiest. So, researchers took the idea of innovation and created the product "Sambal Goreng Pucuk Meranti". In addition, this innovation has 3 flavours salted egg, spicy and original. Also, can be eaten with hot rice, porridge and bread as a side dish. Sambal Goreng Pucuk Meranti is used with fresh vegetables that are good for your health and are of better quality. In addition, the main ingredient of Sambal Goreng Pucuk Meranti is Pucuk Meranti. It is not only focused on the busiest people but also suitable for travellers, and bag packers when they travel. Key words: Ready to eat food product; Food innovation; Sambal Goreng Pucuk Meranti Introduction Food innovation is the process of creating new food products and manufacturing processes to create foods that are more nutritious and even tastier. The industry is looking for innovative products to fulfil the constantly changing wants and expectations of consumers. There are reports that Pucuk Meranti has a high level of toxicity (Anim Hosnan,2013). The cooking method is fried to be able to reduce the toxic and bitter content of Pucuk Meranti. Based on our survey, we make Sambal Goreng Pucuk Meranti because we want to reduce the bitterness. Many people don't like Pucuk Meranti because it is bitter, so we tried to make it into Sambal Goreng Meranti so that the bitterness is lessened because of the ingredients' combination. The objectives for this research are to produce innovative ready-to-eat food products from Pucuk Meranti and to develop a standard recipe for Sambal Goreng Pucuk Meranti. Product Description Pucuk Meranti as the main product to innovate new ideas from vegetables into Pucuk Meranti Sambal Goreng products. Products produced as ready-to-eat products are foods that have been cooked and packaged that do not require any further preparation or cooking. Sambal Goreng from Pucuk Meranti still does not have its own product on the market and has not been introduced to the public in the same way as this product that is released in the market is Sambal Goreng Pucuk Ubi. The name of the product is Sambal Goreng Pucuk Meranti which means Sambal Goreng in Malay. Sambal Goreng has many uses include not only being served as a side dish, but also used for side dishes, snacks, easy to carry anywhere and without gravy. 116

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Product Development Flow Chart The product development flow chart is a below: FIRST OF ALL CUT THE GARLIC & RED DRY CHILLIES THEN WASH THEM CLEAN FRY THE DRIED CHILLIES THAT HAVE BEEN WASHED UNTIL THEY TURN BLAC BLEND DRY CHILI THAT HAS BEEN FRIED WEIGH THE WASHED ANCHOVIES ACCORDING TO THE MEASUREMENT FRIED ACHOVIES CUT THE LEAVES OF THE PUCUK MERANT AND IDISCARD THE STEMS COAT THE BESTARI FLOUR INTO THE DRIED PUCUK MERANTI LEAVES FRIED PUCUK MERANTI THAT HAVE BEEN COATED IN FLOUR SAUTED MINCE GARLIC AND RED ONION ADD THE GROUND DRY CHILLIES PUT BELACAN ADD THE FRIED ANCHOVIES ADD FRIED ONION ADD THE FRIED PUCUK MERANTI ADD SALT AND SUGER TO TASTE ADD THE SALTED EGG AND SPICY FLAVOR ACCORDING TO THE MEASUREMENT FINALLY PUT IN THE CONTAINER PICTURE OF THE FINISHED PRODUCT 117

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) The flow chart above shows how to prepare the Sambal Goreng Pucuk Meranti product according to the steps stated after several attempts throughout the manufacturing process. Result & Discussion This study aims to measure the effectiveness of Sambal Goreng Pucuk Meranti from the aspect of smell, taste, colour, texture, and potential market. This study uses a questionnaire as a research instrument and is distributed to respondents using Google Forms. A total of 62 respondents participated. The findings of the study show: QUESTIONS NUMBER OF RESPONDENTS Smell 62 Taste 62 Colour 62 Texture 62 Potential Market The Sambal Goreng Pucuk Meranti suitable for sale in market 62 Conclusion As a conclusion, Sambal Goreng Pucuk Meranti give a big impact because is it suitable for commercial and innovation and this product really need in the market. Nowadays, every person needs something that is easy for them to use and save their time to bring anywhere. Students can learn about analyzing the shortcomings of the product and at the same time the students can make improvements, for example in terms of texture, taste, and color as well as in terms of appropriate packaging. At the end of this chapter, students will gain a lot of experience and knowledge about marketing strategies and market research in their environment either inside or outside Polytechnic Sultan Idris Shah. Publication, Award, and Intellectual Property None References Bernama (2023). Malaysia menetapkan penanda aras dalam industri halal menerusi sains dan inovasi. https://www.astroawani.com/berita-malaysia/malaysia-menetapkanpenanda-aras-dalam-industri-halal-menerusi-sains-dan-inovasi-434016 Bhadri, A. (2023). Eating on the Go: The Benefits of Ready-to-Eat Food. Business News This Week.https://businessnewsthisweek.com/business/eating-on-the-gothe-benefits-of-ready-to-eat-food/amp/ Bygora (2021). Food Innovation. https://bygora.com/2021/06/food-innovation/ Hanson, E. M. (2023). Food Innovation: How and Why Do We Innovate Food? FoodDocs. https://www.fooddocs.com/post/food-innovation Hosnan, A. (2017). Pucuk Daun Meranti - Sayur Enak. http://animhosnan.blogspot.com/2017/05/pucuk-daun-meranti-sayur-nak.html?m=1 Hosnan, A. (2021). Sambal Goreng Jawa - Kisahnya. http://animhosnan.blogspot.com/2021/02/sambal-goreng-jawa-kisahnya.html?m=1 The Star (2018). ‘Sambal goreng’ a hot item for Javanese community. https://www.thestar.com.my/news/nation/2018/06/03/sambal-goreng-a-hot-itemfor-javanese-community 118

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) THE DEVELOPMENT OF PERIA’S CHOCO NUT AS A HEALTHIER SNACK CHOICE Muhammad Shahir Bin Hamran1 , Nur Syamimi Aina Bt Mohd Zawawi2 , Nur Syahirah Anisha Bt Mohd Sapi3 Politeknik Sultan Idris Shah, Sabak Bernam, Selangor123 [email protected] , [email protected] , [email protected] Highlights: This project discusses the increasing focus on food innovation in various aspects of the halal food industry beyond product development. It introduces chocolate, its historical background, and its popularity as a snack. The main idea is a proposal to innovate by creating bitter gourd chocolate, aiming to make this traditionally bitter vegetable appealing to all generations by combining it with peanuts for a less bitter taste while retaining its nutritional benefits. Key words: healthy chocolate, halal snacks, ready to eat, healthy snacks. Introduction: Bitter gourd (Momordica charantia) is a vegetable with a pan-tropical distribution. It contains substances with anti-diabetic properties such as charantin, vicine, and poly peptide-p, as well as other unspecific bio-active components such as antioxidants (Krawinkel, 2006). Metabolic and hypoglycaemic effects of bitter gourd extracts have been demonstrated in cell culture, animal, and human studies. The mechanism of action, whether it is via regulation of insulin release or altered glucose metabolism and its insulin-like effect, is still under debate. The concept of food innovation has been tossed around food companies with growing regularity in recent years. Most of the time, the term innovation is associated with new product development, but innovation can be applied equally well across corporate marketing, operation, quality assurance and food safety discipline. Chocolate or cocoa is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavouring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization (19th– 11th century BCE), and most Mesoamerican people, including the Maya and Aztecs, made chocolate beverages. Many candies are filled with or coated with sweetened chocolate. Chocolate bars, either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. For those who have eaten this chocolate, it tastes sweet while the bitter gourd is a bitter fruit, and the current generation rarely knows or eats this gourd. We want to make everyone able to eat this bitter gourd. Therefore, we plan to innovate this bitter gourd into bitter gourd chocolate. With a taste that is not too bitter and mixed with peanuts and has nutrients from the bitter gourd itself, it is possible that all generations will be interested in the innovation we have made. Bitter gourd, also known as bitter melon, has a very bitter taste, as its name suggests. The bitterness is its defining characteristic. The taste can be quite intense and is often described as a sharp, astringent, and bitter flavour. Some people find it extremely bitter and challenging to eat, while others acquire a taste for it over time. Bitter gourd is often used in dishes to balance its bitterness. Lack of cuisine knowledge, some people may not know how to properly cook or process bitter gourd to reduce its bitterness. But when bitter gourd is prepared properly, the bitter taste can be reduced. Next, other food options. There are many other food options 119

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) available, and people prefer to eat foods that taste more neutral or palatable to them. This crystal candy can help people to be more accepting towards bitter gourds. Based on the problem statement above, the objectives of this project are as follows are to encourage people to eat bitter gourds by blending bitter gourds into chocolate. Next, to create a product that combines the health benefits of bitter gourd with the more neutral or palatable taste of chocolate and lastly to further diversify products from bitter gourd. First of all, by conducting this project, we are open to creating interesting recipes that feature bitter gourd as a key ingredient. We make crystal candy with three flavour to appeal to young and old generations. Next, this project has the potential to collaborate with food bloggers and influences who can create and share interesting crystal candy recipes on social media platforms popular among young people. This study also benefits our academic field, especially Politeknik Sultan Idris Shah who can use this study as a reference for future innovation products. This study can help students or academic staff by giving them ideas and inspiration to think more about food innovation sponsored by Company Sungai Panjang Agro Tourism (SPAT). The benefits we get from this project are to be able to increase efficiency in food production, reduce production costs and produce more food with the same resources. Product Description: This innovation project is based on bitter gourd. The purpose is to encourage people to eat bitter gourd by innovating bitter gourd into chocolate. Want to give young children to eat sweet potato without feeling bitter, but it still has its own benefits. Most importantly, it can further diversify the use of bitter gourd in the food industry. Results and Discussion: From the responses of respondents toward this product, we can summarize that to improve this product, we need to design a more interesting idea so that customers are interested in eating chocolate that has bitter gourd formulation. Next, most of the respondents realized that they do not know about the existence of bitter gourd, and it is not so commercialized in Malaysia so we will make this product more exposed to this country and we will also market it globally to prove this quality of this product is unique and special. Peria’s Choco Nut is also acceptable in terms of taste, smell, and texture. In terms of taste, most respondents said that Peria’s Choco Nut matches everyone's taste and finally Peria’s Choco Nut is easy to serve or prepare because it only takes less than 10 minutes to prepare. There are several other suggestions, in which most of the respondents have given their opinion about taste and texture. So, we improved the taste of chocolate to make it more interesting with a variety of flavour such as strawberry, white chocolate and matcha. With a tastier texture and taste that indirectly attracts people's interest in our products. Conclusion In conclusion, each product has its own strengths and weaknesses. In that way the researcher processes by adding some of the best ingredients and can give a taste that can be accepted by all general circles. At the end of the study, we were finally able to produce a delicious product that we named Peria's Choco Nut. 120

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Publication, Award, and Intellectual Property (if any) N/A References: California Legislature Senate. Committee on Agriculture, (2018). Farm fresh milk: Assuring safety & consumer choice: Joint informational hearing. Senate Publications & Flags, 2008. University of California. Fernando, I (October 30, 2023). The nutritional and health benefits of almonds. https://www.healthline.com/nutrition/9-proven-benefits-ofalmonds#TOC_TITLE_HDR_2 Krawinkel, G B. (2006). Nutrition Reviews, Volume 64, Issue 7, July 2006, Pages 331–337 121

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) PERIA SHOT: THE BENEFITS OF CHARANTIN IN NON-ALCOHOL SHOT Nurin Hazwani1 , Nur Zulhijjahtul Balqis2 , Nur Syuhadah3 , Muhammad Hafiy4 Politeknik Sultan Idris Shah1,2,3,4 @[email protected] @[email protected] @[email protected] @[email protected] Highlights: This project is about the food innovation from bitter gourd. It introduces the benefit and function of charantin that can be found in bitter gourd. The researcher makes an innovation from bitter gourd and mixes it with honey and yogurt to create a healthy drink called Peria Shot. By combining the bitter gourd juice with honey and yogurt, the researcher tries to balance the taste of Peria Shot to make it can be accepted to all market generations. Key words: Healthy drink, bitter gourd juice, charantin, non-alcohol shot. Introduction Bitter gourd or bitter melon is one of the bitter vegetables and surely many people do not like it. The bitter taste that comes from the contents of the gourd when chewed will be felt on the tongue. The bitter taste of the pulp is caused by elements of charantin. Charantin is very nutritious for human health since it helps lower blood sugar (Danciu, 2021). Even though the bitterness of the gourd may not be everyone's favorite, the health benefits of the vegetable are undeniable. Thus, in this project, the study proposed a healthy drink from bitter gourd which is known as ‘shot’. A 'shot' means a small measure of alcohol. A 'shot' generally refers to an ounce of straight spirit i.e., tequila, and vodka but in our context, shot is concentrated as beverages that provide health and freshness taken in one shot per day. Shots are small servings of spirits and mixed drinks. Typically consumed quickly, always in a single gulp and it is common to serve a shooter as a “side” to a larger drink. A shot can include anything from 30 ml to 100 ml (Marbella, 2020). The researchers want to produce a halal product since halal issue is a main issue in Malaysia. In terms of non-alcoholic shots, mostly, in the market we can only find ginger shots. The ingredients depend on the recipe. Some shots contain fresh juice while others include lemon juice, turmeric and honey. They are made by juicing fresh ginger root or combining fresh grated ginger. Ginger shots are available pre-made or made to order at juiceries or specialty health food stores. Due to the high concentration of this powerful root, ginger shots can be spicy and unpleasant to drink. Thus, they made it in small amounts or quantities. People nowadays prefer something healthy but still have good taste. For example, the origin of bitter gourd is extremely bitter, and it might hamper people to consume it. Secondly, since there is only one non-alcoholic shot which is ginger shot, it is the right timing for this project to introduce another type of non-alcoholic shot. Besides, research has found that consuming too much ginger shot can potentially cause heartburn and gastric. Based on the problem statement above, the objectives of the project are outlined below. First, to produce a product that can reduce the bitter taste of bitter gourd by adding complementary ingredients i.e., honey, and yogurt. Secondly, to introduce another type of shot using bitter gourd as a substitute for a new variation called ginger shot. Lastly, to commercialize the bitter gourd as a healthy drink. 122

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Besides, we want to achieve consumer satisfaction by creating a healthy drink so that the taste can be accepted by them. Bitter gourd is mostly made for medicinal purposes. Because the taste of the bitter gourd is extremely bitter, we create bitter gourd shots to help people consume the product in one tiny gulp. In terms of health and wellness, this innovation of bitter gourd shot is functioning to help people with certain diseases and also to help them with the wellness inside. Product Description Our own innovation is to create a Peria-Shot using bitter gourd. The idea of making this because bitter gourd and ginger have the same function such as boosting your immune system and the important part is, it can help your digestive system and though ginger contains vitamin C, it isn’t a large amount compared to bitter melon that contains 99% vitamin C (Meeks, 2023). Methods First, gather 1 teaspoon of salt, 150 ml cold water, 5 teaspoons of honey, and 5 teaspoons of mixed/plain yogurt or to taste, optional. Next, wash and dry the bitter melon, then strain off the seeds. Coarsely chop. Move on to the next step, which is to coarsely chop the bitter melon. Then, add the chopped bitter melon and 150 ml water to the blender. Subsequently, transfer the mixture to a fine mesh strainer lined with a doubled sheet of cheesecloth or a clean kitchen towel set over a medium bowl. Let drain for several minutes. If you don’t have the cheesecloth or a clean kitchen towel, you can add the pulp straight to the fine mesh strainer. Press the mixture against the strainer using a wooden or metal spoon to expel all the juice. Then, gather up the edges of the cloth and twist, until there is no more liquid dripping out of the cloth and the pulp is very dry. Discard the pulp or you can use the pulp as fertilizer for your plants or compose. After that, transfer the liquid into a bowl and mix the liquid with plain yogurt and honey. Stir the ingredients together until it blends well. Lastly, pour the mixture using a funnel or shot glasses and be ready to consume. Results and Discussion In this final chapter, a recommendation report is helpful information that lets the researchers talk about possible fixes for an issue and product development of PERIA SHOT. Thus, further discussions should be scheduled to gather ideas and suggestions that have been given by the panels and the booth viewers after the exhibition. Furthermore, various results from Google form surveys also give useful information that may help the researchers to work on the improvement of the product. From the results, all 26 respondents responded that the packaging of our product is attractive and 86% mentioned that they are interested in buying our product. The suggestion from the feedback that the researchers received from the panel made the shot into various flavors so the young generations can accept the product. Besides, making it as a drink to get rid of sleepiness. It is suitable for those people who drive a long distance. Allowed to add sweetener using other ingredients other than honey because not necessarily sweet is healthy and otherwise. Conclusion The conclusion that can be reached by the researcher at the end of this chapter is to know about the advantages and disadvantages that will be faced by this product. All several trials of this product, the researcher finally found the appropriate method and ways to use it to 123

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) get the best results. The result of this study gives the taste of combination and perfect ingredient to produce healthy drink that can give more advantage to all people out there. The Google form results showed that some improvements can be made to improvise in terms of taste, packaging, and labelling. Publication, Award, and Intellectual Property (if any) N/A References Danciu C., (2021) Bitter melon (Momordica charantia) fruit bioactive charantin and vicine potential for diabetes prophylaxis and treatment https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8070166/ Muhammad (2021, September 29) Rahsia garam potassium yang harus anda tahu https://hellodoktor.com/pemakanan/fakta-nutrisi/manfaat-kalium-kesihatan/ U.S. Department of Agriculture (2019, January 04) Balsam-pear (bitter gourd), leafy tips, cooked, boiled, drained, without salt. https://fdc.nal.usda.gov/fdc-app.html#/food-details/168392/nutrients Marbella Event Academy, (17th June 2020) Shooters/Shot https://marbellaacademy.com/?s=Shot+glass Meeks, S (April 6, 2023) 6 Benefits of Bitter Melon and Its Extract https://www.healthline.com/nutrition/bitter-Melon Health Essential. (December 2, 2022) 6 ginger shot benefits. https://health.clevelandclinic.org/ginger-shot-benefits Mikstas, C (August 31, 2022) Bitter gourd: Health benefits, nutrition, and uses. https://www.webmd.com/diet/health-benefits-bitter-gourd 124

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) SIMPULAN RINDU SERUNDING MERANTI Syazwani Binti Fisal, Muhammad Wafiq Iqbal bin Osman, Yamini Athiyah binti Yusri Jabatan Pelancongan dan Hospitaliti, Politeknik Sultan Idris Shah, Selangor [email protected], [email protected] , [email protected] Highlights: This project focuses on food innovation using the pucuk meranti. This is to make differences between Simpulan Rindu Serunding Meranti with the other popia simpul at the outside. This product is based on pucuk meranti which is a vegetable. This product alspo can eat by who does not like vegetable because the serunding pucuk meranti be a filling to popia simpul. Key words: Pucuk Meranti; Serunding; Food innovation Introduction Food is symbolic of love when words are inadequate said Alan D. Wolfelt. Everybody loves to eat no matter what kind of food is that. However, they also want healthy food. Healthy eating provides you with all the vitamins and minerals you need to maintain good health, feel well, and have lots of energy. Eating a wide variety of foods is the greatest approach to make sure you're eating healthfully (SafeFood, 2023). Next, everybody also loves snack. Despite the "bad image" that snacking has acquired; they can still be a crucial component of your diet. When you exercise or in the middle of the day, they can provide you energy. A healthy snack in between meals will help you control your appetite and prevent overeating at mealtime. There are a variety of snacks available, and not all of them are nutritious or will aid in weight management. Fruits and veggies make for nutritious snacks. They are low in calories and fat and rich in vitamins (MedlinePlus, 2022). Furthermore, a diet rich in leafy greens is crucial for good health. They offer a wealth of essential vitamins and minerals that support good health. Spinach, kale, collard greens, romaine lettuce, rocket, Swiss chard, mustard greens and bok choy are some examples of leafy greens. It's simple to receive the vitamins and minerals your body requires for optimum health by including leafy greens in your diet. See these leafy greens' health advantages (Baptist Health, 2022). Everyone likes to try new things. Even more viral things. Problem Statement First of all, according (National Health and Morbidity Survey, 2019), roughly 1 in 5 individuals in Malaysia have diabetes. This amount if estimated on average contains about 3.9 billion adult adults aged 18 years and above suffering from diabetes. However, statistics from the NADI records indicate that over half of those with diabetes are completely unaware of their condition. Additionally, Statistics recently released by Indeks Diabetes Malaysia (MDI) show that Malaysians are not very knowledgeable about diabetes and its effects on health. Results of the study conducted from 12 April through 9 May 2021 show that more respondents than expected (52%) claim they are unaware of the existence of the disease diabetes, while 51% believe that diabetes is not dangerous enough to be treated with medication. More alarmingly, just one of the three respondents who identified as having diabetes did not understand the significance of an abnormally shaped blood. Most people who are in this position only understand that one of the complications of diabetes is amputation. Around 75% of respondents were unaware that having diabetes could complicate their heart issues. Despite the fact that they have adopted diabetes, this indicates that there is 125

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) still a lack of awareness of diabetes among the general population of the country in question. Moreover, observe that people with diabetes shouldn't consume sweet foods, and that beans are an unreliable source of energy. In any case, people with diabetes can generally eat any food as long as they are aware of the importance of each individual food and do not eat in excess. Ensure that the food you consume has a high-quality glisemic index (GI) and a high fibre content. Vegetable is an example of a food that has both a high GI content and a high fibre content. Product Description The product “Simpulan Rindu Serunding Meranti” is an innovation based on pucuk meranti. This product is a healthy snack that can eat by adult nor children. The product start with serunding pucuk meranti first then it will be a filling to popia simpul. Everyone will like it because it is a crunchy snack. The product development flow chart The product development flow chart is as below: 1) Serunding Pucuk Meranti Lastly, when the ingredients have been mixed add the pucuk meranti and mixed it until dry. Add a little salt for a good taste in the product. Next, stir until all the ingredients are combined and add the grated coconut and mix until evenly distributed. Blend the onion, garlic, chilies, turmeric and anchovies until smooth using a blender. Then, heat the pan and add a little cooking oil. Wait until the cooking oil is hot and put the ingredients in the blender into the pan. 126

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) 2) Popia Simpul Results & Discussion Simpulan Rindu Serunding Meranti is a ready to eat snack based on Pucuk meranti. We make the serunding pucuk meranti first to make different from other serunding out there. After that we will make it as filling in the popia skin. Furthermore, Popia Simpul usually found or made in festive days. So, we want everyone regardless of age to love this product. We are producing this product in order to introduce it to the market, market it, and make income off of it. Conclusion It is feasible to conclude that students can acquire the skills necessary to create a product that can be exposed in addition to learning how to prepare and assemble a product for an assembly. data and details on any application or suitable using superior abilities. Lastly, pupils acquire information gathering skills. In addition, students can learn how to make the product to become well known from the others. From that we can improve the quality of products and making it the product worth it to buy. Moreover, Additionally, students learn how to use their exceptional talents to get data and information about any application or acceptable subject. Finally, the student can learn how to make a great report based what they get since the making of product until it is known from everyone. References Anim Agro Technology. (2017, May 17). Pucuk Daun Meranti – Sayur Enak http://animhosnan.blogspot.com/2017/05/pucuk-daun-meranti-sayur-enak.html Baptist Health. (2022, December 20). Health Benefits of Leafy Greens. https://www.baptisthealth.com/blog/health-and-wellness/health-benefits-of-leafy-greens Eva Maria Havinson- Digital Food Safety Specialist. (2023, February 3). Food Innovation: How and Why do We Innovate Food? https://www.fooddocs.com/post/food-innovation Eshter Ellis. (2022, October 25). Frozen Food: Convenient and Nutritious. https://www.eatright.org/food/planning/smart-shopping/frozen-foods-convenientandnutritious#:~:text=Benefits%20of%20Frozen&text=Generally%2C%20frozen%20foo ds%20retain%20their,time%20while%20freezing%20preserves%20nutrients Herbal Channel, (2022). Daun Meranti! Sayur enak dan Berkhasiat! https://youtu.be/cSpS-Qw0nEA?feature=shared Medline Plus. (2022, July 30). Snacks for Adults. https://medlineplus.gov/ency/patientinstructions/000338.htm#:~:text=Pick%20foods%20t hat%20are%20low,drinks%20that%20contain%20added%20sugar National Health and Morbidity Survey. (2019). Angka Terus Meningkat, Orang Malaysia Masih Kurang Kesedaran Diabetes! https://hellodoktor.com/kencing-manis/diabetes-jenisdua/ambil-mudah-punca-individu-tak-sedar-mengidap-diabetes/ SafeFood. (2023). What does Healthy Food mean? https://www.safefood.net/heathyfood/what-it Cut 8 popiah skins and cover with a damp cloth so that the skin does not dry out. Spoon 1/2 small spoonfuls of pucuk meranti and place it in the middle of the popiah skin that was cut into small pieces earlier. Knot the popiah, make sure the serunding gathers in the middle. Repeat the steps until the popiah skin and string are used up. 127

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) means#:~:text=At%20least%20five%20servings%20of,your%20digestive%20system%2 0working%20well Susi Suharyani, (2020). Daun Meranti atau Batang Meranti? https://www.gurusiana.id/read/susisuharyani185240/article/daun-meranti-atau-batangmeranti-2922351 Tanomkinotuan Gardening, (2020). Cara menyimpan benih tutan atau pucuk ranti – solanum nigrum. https://www.youtube.com/watch?v=bnPA1vaO-9M 128

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) INTERACTIVE DIGITAL MAP OF SUNGAI PANJANG AGRO TOURISM Noorazyla binti Mohd Nasri 1 , Nurmaizatul Athira Binti Rohaizat 2 , Zaid Zahim Zulkarnain Bin Hassan 3 Politeknik Sultan Idris Shah, Sabak Bernam, Selangor [email protected], ABSTRACT The objective of this project is to develop an engaging digital map for Sungai Panjang, Sungai Besar in Selangor. This interactive digital map, designed for Sungai Panjang Agro Tourism (SPAT), aims to enhance the visitor experience by featuring vibrant dots that correspond to various attractions. The map will offer a dynamic experience, incorporating elements such as directional links to destinations, 360-degree videos and views, and a blend of Augmented Reality (AR), Mixed Media, Video Graphics, and Slide Shows. This comprehensive approach aims to captivate tourists exploring the agritourism sector in Malaysia. Additionally, the interactive digital map will provide additional information about each site and social media integration. By clicking on the provided links, travelers will be seamlessly transported to immersive virtual experiences, enriching their exploration of the local area. Key words: Digital Map, interactive, SPAT, experience. Introduction Tourism is now well recognized as an engine of growth in various economies in the world. Several countries have transformed their economies by developing their tourism potential. Tourism has a great capacity to generate large-scale employment and additional income sources to the skilled and unskilled. Today the concept of traditional tourism has changed. Some new areas of tourism have emerged like Agro-Tourism. The promotion of agrotourism in Peninsular Malaysia, Sabah, and Sarawak has seen a significant increase. Agro-tourism in Sabak Bernam stands as a noteworthy attraction in Selangor, drawing those in search of rejuvenation. The local community and accommodation providers have utilized social media for promotion, yet the available static map restricts visitors from obtaining comprehensive information effectively. In order to support and promote agro-tourism business endeavors, it is crucial to enhance visibility among tourists through an interactive digital map. Product Description The interactive digital map of Sungai Panjang Agro Tourism is an innovative platform in https://sungaibesartourism.com to enhance the experience of travel for all. The maps will comprise color-coded icons, providing instant visual satisfaction. This interactive digital map will be designed for 2 categories of users. The first category is for tourists who have not arrived at the place yet, but they could have the virtual experience and directly book the package they desire. Second, which is especially for tourists who have arrived at the SPAT, the tourist could use the interactive digital map to move from one destination to the next destination. 129

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) There will be several attractions that are covered in the SPAT area. The map will be link to the immersive information such as colorful dots according to the types of attraction, direction link to the destination, 360 videos and views, combination of Augmented Reality (AR), Mixed Media, Video Graphic and attractive game and activities. There also will be highlighted premium dots on the map to link the tourist directly to purchase the premium package offered by SPAT. The production of this tourism attraction interactive digital map of Sungai Panjang Agro Tourism will be made by familiarization on the platform use, video shooting and editing and continue the proses with link to the sector and uploading to the https://sungaibesartourism.com . The main software that we use to create the digital interactive map is using Wordpress Elementor: https://elementor.com/?cxd=63342_473589&utm_source that will link interactive digital map directly with https://sungaibesartourism.com. The Project Frameworks Product Development The project development comprises four distinct phases: 1.Idea Generation: During this initial phase, extensive research is conducted on the background of Sungai Panjang Agro Tourism (SPAT). Discussions are held to explore potential themes for the interactive digital map of SPAT. 2. Information Gathering: This phase involves short interviews with key personnel and tourists at SPAT to gather firsthand information and impressions. Additionally, data is sourced from site visit, plotting GPS for destination, gather information from various channels media social, including articles, journals, and official websites related to SPAT. 3. Product Design: In this phase, creating an interactive map for SPAT using WordPress and the Insta 360 video application. A layered map in Google Map used to highlight specific attractions in the SPAT area. Problem statement Product suggestion: interactive digital map Product design Data analysis Data collection Product development 130

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) 4. Completion and Refinement: Following multiple corrections and discussion with the SPAT person to attain the desired outcomes, the product undergoes testing for effectiveness at the designated location. Product Process The process of creating an interactive digital map for SPAT includes planning the objectives and features, designing the visual layout, creating informative content about the SPAT locations, developing the digital format with interactive features, testing for functionality and compatibility, integrating it into SPAT's website or app, and creating QR codes of information about the main animals at the SPAT, and updating the map to ensure accuracy and usability. Final Product These Interactive Maps contain information about the overall map of the SPAT and the route to the end. Along this route, an interactive digital map containing information about the SPAT area. In addition, visitors can also improve their knowledge by answering quiz questions and watching videos that can be accessed by integrated link. Results & Discussion This study aims to measure the effectiveness of using Maps from the aspect of product features, design, and functionality. The results and discuss the findings, giving light on the project's primary outcomes. The study used quantitative research methodologies to provide a full grasp of the issue under inquiry (Marshall & Rossman, 1989). This study uses a questionnaire as a research instrument and is distributed to respondents using Google Forms. A total of 52 respondents participated. The findings of the study show: Table 1: Effectiveness of the Interactive Digital Map Of Sungai Panjang Agro Tourism Question Mean Standard Deviation The map of the Sungai Panjang Agro Tourism is very interactive. 4.500 0.780 The content of the interactive digital map of the Sungai Panjang Agro Tourism is very clear 4.442 0.802 The pop up-features in interactive digital maps are very interesting. 4.442 0.777 The interactive map is easy to browse. 4.346 0.789 The interactive digital map is convenient for 4.404 0.799 tourist’s need. The interactive digital map is convenient for 4.308 0.853 tourist’s activity plan. Interactive digital map design is attractive. 4.346 0.968 131

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Interactive digital maps are very creative. 4.365 0.864 Interactive digital maps are very convincing. 4.288 0.893 Interactive digital maps are user friendly. 4.385 0.911 Table 1 shows the findings of the study on user evaluations and opinions of the Sungai Panjang Agro Tourism interactive digital map. The research instrument uses a Likert scale, which means the rating is on a scale of 1 to 5, with 5 being the highest. The mean ratings for various aspects of interactive digital maps are as follows: interactivity (4.500), clarity of content (4.442), pop-up features (4.442), ease of browsing (4.346), ease for tourist needs (4.404), and ease for tourist activity plans (4.308), map design (4.346), creativity (4.365), convincing (4.288) and user-friendliness (4.385). Standard deviations for these aspects are also provided. The data shows that interactive digital maps are rated highly across multiple dimensions, such as interactivity, clarity, convenience, design, and user-friendliness. Average ratings are consistently high, indicating that the map is well received by users. The standard deviation is relatively low, indicating that the ratings are clustered around the mean, further supporting the consistency of positive feedback. Overall, the data reflects a strong positive sentiment towards the Sungai Panjang Agro Tourism interactive digital map among the respondents selected in this study. Conclusion (Future effort to continue or improve the innovation) The study recommends the development of an interactive map for tourism and hospitality to encourage visits, especially among children and students, to the destinations featured in the map. A specific focus was placed on creating an interactive digital map highlighting the prominent Sungai Panjang Agro Tourism, with the primary objective of promoting agrotourism sites and activities. The intended objectives and allocated resources are geared towards producing a product that enhances the experience for visitors to Sungai Panjang Agro Tourism. This interactive map positively impacts agrotourism, contributing to Malaysia's emerging attractions in agritourism. Previously, the lack of awareness about the unique features of Sungai Panjang made it less appealing to tourists. However, the introduction of the interactive digital map has sparked curiosity and interest, making Sungai Panjang Agro Tourism a more attractive destination for those seeking insights into agricultural activities. Publication, Award, and Intellectual Property (if any) ‘Gold Award’ for Final Year Product Exhibition JPH Le Sport Carnival. References Abdul Wahab, N. A., Zakariya, K., Ibrahim, P. H., & Ibrahim, I. (2018). Mapping the landscape characters along a rural route for tourism. Planning Malaysia: Journal of the Malaysian Institute of Planners, 16(1), 131-140. Andergassen, R., Candela, G., & Figini, P. (2013, August). An economic model for tourism destinations: Product sophistication and price coordination. Tourism Management, 37, 86– 98. Battour, M. M., Battor, M. M., & Ismail, M. (2012). The mediating role of tourist satisfaction: A study of Muslim tourists in Malaysia. Journal of Travel & Tourism Marketing, 29(3), 279-297. Eduardo, P. L., & Francisco, C. G. (2006). Agrotourism, sustainable tourism and ultraperipheral areas: the case of Canary Islands. Revista de Turismo y Patrimonio Cultural, 4, 85-97. 132

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Fatimah, T. (2015). The Impacts of Rural Tourism Initiatives on Cultural Landscape, Sustainability in Borobudur Area. Procedia Environmental Sciences, 28 (Sustain 2014), 567–577. Hall, C. M. (2008b). Tourism planning (2nd ed.). Harlow, UK: Pearson. Hartanto, Y., Firmansyah, M. A., & Adhrianti, L. (2022). Implementation Digital Marketing Pesona 88 Curup in to Build Image for the Decision of Visit Tourist Attraction. Advances in Social Science, Education and Humanities Research. Ivanov, S., Gretzel, U., Berezina, K., Sigala, M. and Webster, C., 2019. Progress on robotics in hospitality and tourism: a review of the literature. Journal of Hospitality and Tourism Technology, 137-294. https://doi.org/10.1108/JHTT-08-2018-0087. Kumar, A., & Kahle, D. (2006). VUE: A concept mapping tool for digital content. In the Proc.of the Second Int. Conference on Concept Mapping, San José, Costa Rica, CMC. Latour B. (2005) Reassembling the social: an introduction to actor-network-theory, Oxford, New York: Oxford University Press. Michael Burch. 2017b. Which Symbols, Features, and Regions Are Visually Attended in Metro Maps. In Proceedings of Conference on Intelligent Decision Technologies. 237–246 Mosbah, A., & Saleh, A. A. (2014). A review of tourism development in Malaysia. European Journal of Business and Management, 6(5), 1-9. Nair, P. K. & Thomas, T. K. (2013). Sustainable tourism in Malaysia. Policies and practices. Said, R.M. (2023) Setahun kerja keras lonjak pelancongan Sungai Panjang, Utusan Malaysia.Availableat:https://www.utusan.com.my/gaya/2023/07/setahun-kerjakeras-lo pelancongan-sungai-panjang/ (Accessed: 19 September 2023). Romanenko, Y. O., Boiko, V. O., Shevchuk, S. M., Barabanova, V. V., & Karpinska, N. V. (2020). Rural development by stimulating agro-tourism activities. International Journal of Management (IJM), 11(4), 605-613 Ranwa, R. (2022). Impact of tourism on intangible cultural heritage: Case of Kalbeliyas from Rajasthan, India. Journal of Tourism and Cultural Change, 20(1-2), 20. Simoni, S. & Mihai, D. (2012), "Tourism Organization and Coordination in Australia and the Managerial Strategy for Tourism Development", Journal of Knowledge Management, Economics and Information Technology, Issue 5, Available at: www.scientificpapers.org/.../1319_Simoni_Mihai_Tourism_Organization Schaal, S. (2010). Cognitive and motivational effects of digital concept maps in pre-service science teacher training. Procedia-Social and Behavioral Sciences, 2(2), 640-647. https://doi.org/10.1016/j.sbspro.2010.03.077 Timothy, D. J. (1999). Participatory planning: a view of tourism in Indonesia. Annals of Tourism Research, 26, 371-391. http://dx.doi.org/10.1016/S0160-7383(98)00104-2. The tourism sector in Malaysia is the third largest revenue generating industry, after oil and gas and manufacturing sectors (Lo, Mohammad, Songan, & Yeo, 2012). Tergan, S.O. (2005a). The Use of Digital Concept Maps as Cognitive Tools for Managing Knowledge and Knowledge Resources. In AAAI Spring Symposium: Reasoning with Mental External Diagrams: Computational Modeling and Spatial Assistance (pp. 73- 76) United Nations World Tourism Organization (UNWTO) (2017), International tourist arrivals up 4% reach a record 1.2 billion in 2015. Retrieved November 25, 2017. United Nations World Tourism Organization. (2008a). International recommendations for tourism statistics 2008. Retrieved August 18, 2011, from statistics.unwto. org. Van Deursen, A. J. A. M. (2010). Internet Skills. Vital assets in an information society. University of Twente. Retrieved from http://doc.utwente.nl/75133/ Viorica, A. M., & Sorin, C. (2010). Forecasting in tourism—an important component of the planning process. Romanian Economic and Business Review, 5(1). Van Deursen, A.J.A.M., & Van Dijk, J.A.G.M. (2010). Civil servants’ Internet skills: are they ready for e-government? Lecture Notes in Computer Science, 6228, 130-143. 133