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

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) SELANGOR FRUIT VALLEY INTERACTIVE DIGITAL MAP Aklimima Binti Awang1 , Nurnasha Dayini Binti Shaharizam2 , Nurul Syazrin Binti Mohd Rizal3 Politeknik Sultan Idris Shah, Sabak Bernam, Selangor [email protected] Highlights: The "Fruity Valley" project introduces an innovative and interactive digital map tailored for exploring the wonders of Selangor Fruit Valley. This Interactive Digital Map developed using a combination of Icograms 3D, Canva Pro, and Thinglink software, offers an immersive experience to visitors. Fruity Valley serves as a comprehensive guide, integrating various multimedia elements to enhance the visitor's journey through theorchards. At the heart of this digital map are 360-degree videos strategically placed at each checkpoint, offering an unparalleled view of the valley's diverse fruit cultivation. Key words: Interactive Digital Map; Selangor Fruit Valley; Tourist Introduction In the global economy, the sector that generates the most revenue is tourism. The number of persons travelling for touristic purposes is expected to surpass 1.5 billion, according to forecasts from the United Nations World Tourism Organization (UNWTO,2018). This data unequivocally demonstrates the tourism industry’s rapid growth.The diversification of tourism is caused by the growth of tourism. The types of tourism are historical tourism, cultural tourism, adventure tourism and Agro Tourism. Selangor Fruit Valley is one of the Agro tourism and beautiful plantations developed by Perbadanan Kemajuan Pertanian Selangor (Selangor Agricultural Development Corporation), a subsidiary of the Selangor state government. Selangor Fruit Valley was established to give visitors the chance to experience first-hand the excitement of agricultural life and taste fresh produce grown and sold by local farmers. The primary goal of ‘Fruity Valley’ is to provide an intuitive and immersive platform that encourages exploration and learning within the Selangor Fruit Valley. By leveraging technology and interactivity, this digital map aims to enhance visitors' understanding of the agricultural significance of the region, fostering a deeper appreciation for its diverse fruit cultivation. Through its multifaceted approach, Fruity Valley seeks to offer an engaging and efficient means for visitors to navigate, learn, and enjoy their experience within the Selangor Fruit Valley. Problem Statement ‘Visitors always have a problem like waste of time, inaccuracy of information, and outdated information. These problems worsen travel experiences, especially for Agro-tourists, who are of specific interest in agriculture, prefer information technology, and love browsing information on smartphones’ (P Buanggam,2022). According to the problem statement. We can see that without interactive digital maps, tourist movement will be greatly hindered and cause tourists to not be able to see the area comprehensively. The outdated nature of available information is yet another critical issue. In a rapidly evolving field like agriculture, reliance on outdated data can lead to misinformed decisions. Agro-tourists, eager to engage with the latest advancements and practices, find themselves at adisadvantage. This not only hinders their ability to learn and appreciate the cutting-edge aspects of agriculture but also diminishes the educational value of their trips. 134

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Product Description Our group intends to create interactive maps that give tourists information. These applications' content showcased up-to-date maps and concentrated on information specific to the area. In addition, there are images, 360-degree movies, and a quiz about Selangor Fruit Valley on these maps. In addition to providing additional details about addictions, these maps also include information about Selangor Fruit Valley's amenities, like restrooms and food courts. Apart from that, the user-friendly qualities of these programs include being easy to use, like allowing the user to have instant access to comprehensive information on Selangor Fruit Valley. You only need to touch the icon to access all the specific details. This program can increase visitor enjoyment and acts as a guide for tourists. The project frameworks Project framework is as below: Product Development It goes through 5 phases to complete the development of this project. Stage 1: Research the information about Selangor Fruit Valley. In the first stage is search about this place using their original website to find the interesting and important information to put in our map as guidance for tourists when they use this map. Stage 2: Create the idea of map, logo and find the apps For the second stage need to create a logo using Canva Pro to introduce our map andcreate the map using Icograms 3D. Other than that, find the website which is Thinglink to produce this product. Stage 3: Design the map and logo 135

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) For the next stage, start design logo and map that has been described before thisusing the suitable colour, icon that need to put in map. Stage 4: Testing the apps For this stage, use the Thinglink to put the 360 videos for every checkpoint, put the suitable icon for Quizziz and put some information. Stage 5: Launch the apps Last stage, during exhibition team members launch the map to introduce to panel. Product Process To make this product become success, this is the process to create interactive digital map is designing the visual layout, creating map for location of Selangor Fruit Valley, developing the digital format with interactive features, testing for functionality and compatibility, and creating QR codes of information about the activities that have in Selangor Fruit Valley, and updating the map to ensure accuracy and usability. Final Product These interactive digital maps contain information about the overall map of the Selangor Fruit Valley. This interactive digital map contains information about every checkpoint of activities that are there. Other than that, visitors can also improve their knowledge by answering quiz questions and watching videos that can be accessed by scanning the QR Code. Results & Discussion The discussion of this project needs to promote Selangor Fruit Valley in Rawang, Selangor. The results found one technique which is to create a questionnaire to know the opinions of this product. The total from this questionnaire is 82 respondents. The findings of the study show: QUESTION NUMBER OF RESPON DENT MEAN STD DEVIATION About the interactive digital map The map of the Selangor Fruit Valley isvery interactive. 82 4.12 0.286 The content of interactive map of Selangor Fruit Valley is very clear. 82 4.23 0.659 The pop- up features in interactive digital map is very interesting. 82 4.20 0.313 136

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) The interactive map is easy to browse. 82 4.19 0.811 The interactive digital map is convenientfor tourist’s need. 82 4.29 0.149 The interactive digital map is convenient for tourist’s activity plan. 82 4.31 0.014 Interactive digital Map promotional tool for This interactive digital map design isattractive. 82 4.07 0.376 This interactive digital creative. map is 82 4.03 0.167 The interactive digital convincing. map is 82 4.06 0.744 This interactive digital friendly. map is 82 3.95 0.892 Table 1: Collective Data From the data that show in Table 1 it can be conclude about the interactive digital map andinteractive digital map for promotional tool have the highest mean between 4.31-4.03 and for the standard deviation below 0.014. This shows that respondents are very satisfied when using this product because this product is user friendly, very interesting and easy to browse when to use that. It also shows that this product can be a promotional tool for Selangor Fruit Valley and be facilities for their places. Conclusion This product can be a future product for tourism cause can attract tourists to visit some places. This product will help visitors to get more information about some places. According to Dykes (2005) a type of digital map in which users may engage with it and access information or data in a variety of ways. Users can enter their own data by clicking or scanning QR codes on specified locations or features. The interactive maps can display additional information such as photographs, videos, and text descriptions. Interactive digital maps can be a promotional tool for Selangor Fruit Valley to improve the visitor experience. Last, maps are an important tourism tool since they help travelers navigate and explore new places. Tourists can benefit from a wide range of maps depending on their needs and interests. Tourism maps continue to be studied in tourism geography and cartography literature. 137

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National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Modern Management Tools and Economyof Tourism Sector in Present Era, 139. Stanciu, M., Popescu, A., & Stanciu, C. (2023). Rural Tourism,Agrotourism and Ecotourism in Romania: Current Research Status and Future Trends. Scientific Papers Series Management,Economic Engineering in Agriculture & Rural Development, 23(1). Wikipedia Contributors. (2023, September 15). Journalism. In Wikipedia, The Free Encyclopedia. Retrieved 13:16, September 25, 2023, from https://en.wikipedia.org/w/index.php?title=Journalism&oldid=11755507 60 Wikipedia Contributors. (2023, September 8). Data Analysis. In Wikipedia, The Free Encyclopedia. Retrieved 14:24, September 25, 2023, from https://en.wikipedia.org/w/index.php?title=Data_analysis&oldid=117447 8054 Wyatt, B., Leask, A., & Barron, P. (2022). Designing Dark Tourism Experiences: An Exploration of Edutainment Interpretation at Lighter Dark Visitor Attractions. in Dark Tourism Studies (pp. 75-91). Routledge. 140

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) TOURISM ATTRACTION INTERACTIVE DIGITAL MAP (KUAK HILL RESORT) Zuliya Aini Binti Ahmad Tarmizi 1 , Lok Chun Hong2 , Shasha Mariah Binti Md Amri3 Politeknik Sultan Idris Shah, Sabak Bernam, Selangor [email protected] Highlights: Creating an interactive digital map for Kuak Hill Resort involves several steps to ensure its effectiveness and usability. There are several approaches on how to produce and evaluate an interactive map for the resort. The first one is to gather comprehensive spatial data of Kuak Hill Resort including maps, GPS coordinates, infrastructure layout, amenities, trails, and any relevant information. Next is to consider the platform's capabilities for customization, interactivity, and ease of use in integrating various data layers and regularly update the map with new information, changes in infrastructure, or additional features to keep it relevant and useful. Finally, measure the map's effectiveness by analyzing user engagement metrics such as the number of visits, time spent on the map, popular features accessed, and user feedback. Key words: interactive digital map; 360-degree photo; navigating; tourism; technology Introduction An interactive map is a type of data visualization that includes interactive elements to keep the reader interested, like overlays, statistics, data points, and zooming similar to Google Maps. Unlike standard static maps, interactive maps let the viewer zoom in and out and click on integrated links. This makes it possible for content producers to pique readers' interest and increase their level of story engagement. Interactive or dynamic maps, as opposed to traditional or "static" maps, are capable of handling enormous datasets of geographical data that are updated instantly. Additionally, they can be modified to fit various map styles. The travel preferences of tourists have evolved significantly in recent years. Travelers are now seeking unique and immersive experiences that go beyond traditional resort offerings. Each of attraction places needs to adapt to these changing preferences to remain attractive to a diverse range of guests. Embracing digital technologies is crucial for enhancing guest experiences and streamlining operations. The resort needs to invest in digital tools, including mobile apps, online booking platforms, and data analytics, to stay ahead in the digital age. (Minwoo Lee, Seonjeong Lee, Yoon Kih-2019) Develop an interactive digital map and 360-degree video experience that will revolutionize the way guests explore and engage with the place. An interactive map will provide guests with information about facilities, activities, and dining options, allowing them to effortlessly plan their stay and make reservations on the go. Simultaneously, a 360- degree video experience will enable prospective guests to tour our resort from the comfort of their homes, providing a captivating preview of the breathtaking scenery, luxurious accommodations, and thrilling activities that are offered by the resort. Product Description This project's goals are to create and deploy an interactive digital map for Kuak Hill Resort, which will improve guest experiences, offer useful information, and facilitate easier navigation inside the resort's grounds. Visitors who have never been to Kuak Hill Resort can utilize the interactive digital map as a guide. They will have some knowledge of the resort and an interest in visiting the resort thanks to the information in the interactive digital map. Besides that, the interactive digital map will assist the tourism industry to thrive even 141

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) more because Kuak Hill Resort is a tourist destination and a part of the travel and tourism sector of the economy. Tourists who are pleased with Kuak Hill Resort will tell their family and friends about the resort and display the interactive digital map. As a result, as the resort spreads, its level of profit will rise, creating a very successful business. The Project Frameworks Product Development To complete the development of this project. It goes through 4 phases: Phase 1: Research Background. An interactive map is a type of data visualization that includes interactive elements to keep the reader interested, like overlays, statistics, data points, and zooming similar to Google Maps. Unlike standard static maps, interactive maps let the viewer zoom in and out and click on integrated links. This makes it possible for content producers to pique readers' interest and increase their level of story engagement. Interactive or dynamic maps, as opposed to traditional or "static" maps, are capable of handling enormous datasets of geographical data that are updated instantly. Additionally, they can be modified to fit various map styles. Phase 2: Problem Statement. The travel preferences of tourists have evolved significantly in recent years. Travelers are now seeking unique and immersive experiences that go beyond traditional resort offerings. Our resort needs to adapt to these changing preferences to remain attractive to a diverse range of guests. Embracing digital technologies is crucial for enhancing guest experiences and streamlining operations. The resort needs to invest in digital tools, including mobile apps, online booking platforms, and data analytics, to stay ahead in the digital age. (Minwoo Lee, Seonjeong Lee, Yoon Kih-2019) Phase 3: Project Identification. Interactive Digital Map of Kuak Hill Resort Phase 4: Data Collection. A questionnaire is the main source of information in this study's methodology. Survey analysis will be provided by the respondents. The major data used in this study's approach is a questionnaire. These methods were largely used to collect information so that we could create an appealing interactive digital map. Phase 5: Product Development. Edit the 360-degree video to make an interesting interactive digital map. Information, games, and questions are added to the map to make the map more fun to watch and people can gain knowledge from it. Phase 6: Product Design. Design each product and create an innovative or new product, the process of creating an interactive digital map of Kuak Hill Resort, the recording process, the materials that need to be available to improve the innovation of the interactive digital map as the creation of objects derived from design ideas, the design process extends into digital production, logistics as well as the marketing. Phase 7: Data Analysis. We created a questionnaire about the effectiveness of the tourism attraction interactive map of Zoo Taiping to know whether the Interactive Digital Map of Kuak Hill Resort is useful. 142

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Product Process The process of creating an interactive digital map for Kuak Hill Resort includes planning the objectives and features, designing the visual layout, creating informative content about the resort’s locations, developing the digital format with interactive features, testing for functionality and compatibility, and creating QR codes of information about Kuak Hill Resort, and updating the map to ensure accuracy and usability. Final Product Kuak Hill Resort is a resort with types of accommodation and facilities with, and visitors may find it challenging to navigate through various paths. The interactive digital map can address this issue by providing real-time directions, highlighting recommended pathways, and indicating the proximity of amenities such as restrooms, cafes, and souvenir shops. This will significantly improve visitor satisfaction and reduce confusion. Results & Discussion The Interactive Digital Map of Kuak Hill Resort can offer detailed information about each exhibit, including facts about the animals, their habitats, and conservation efforts. Visitors can access this information by clicking on specific areas or animals on the map. This will help educate and raise awareness about wildlife conservation among visitors, fostering a sense of environmental responsibility. Question The effectiveness of Kuak Hill Resort Interactive Digital Map 1 2 3 4 5 1. The map of Kuak Hill Resort is very interactive 0% 0% 1.7% 11.9% 86.4% 2. The Content of the interactive digital map of Kuak Hill Resort 0% 0% 5.1% 10.2% 84.7% 3. The pop-up features in interactive map is very interesting 0% 0% 3.4% 5.1% 91.5% 4. The interactive map is easy to browse 0% 0% 1.7% 8.5% 89.8% 5. The interactive map is convenient for tourist need. 0% 0% 3.4% 5.1% 91.5% 6. The interactive map is convenient for tourist activity plan 0% 0% 1.7% 5.1% 93.2% Interactive Digital Map for Promotion Tool 1. This interactive map design is attractive 0% 0% 3.4% 3.4% 93.2% 2. This interactive map is very creative 0% 0% 3.4% 5.1% 91.5% 3. This interactive map is very convincing 0% 0% 3.4% 6.8% 89.8% 4. This interactive map is user friendly 0% 0% 1.7% 5.1% 93.2% Table 1 143

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Conclusion In conclusion, the implementation of an Interactive Digital Map of Kuak Hill Resort will greatly enhance the visitor experience, provide valuable information, and improve navigation within the resort. By leveraging technology to create an engaging and educational platform, Kuak Hill Resort can attract more visitors and contribute to visitor experiences. The interactive map will not only serve as a tool for navigation but also as an avenue for raising awareness and promoting sustainable practices. With its numerous benefits, Interactive Digital Map of Kuak Hill Resort is a recommended addition to Kuak Hill Resort, offering a unique and unforgettable experience for visitors of all ages. References Bert Markgraf, (2018, July 27), Eight P’s in Marketing Tourism https://smallbusiness.chron.com/eight-ps-marketing-tourism-42140.html Brokou, D., Darra, A., and Kavouras, M.: The New Role of Cartography in Modern Tourism, AGILE GIScience Ser., 2, 19, https://doi.org/10.5194/agile-giss-2-19-2021, 2021.https://agilegiss.copernicus.org/articles/2/19/2021/ Camilleri, M.A. (2018). The Tourism Industry: An Overview in: Travel Marketing, Tourism Economics and the Airline Product. Tourism, Hospitality & Event Management. Springer, Cham. https://doi.org/10.1007/978-3-319-49849-2_1 Clairenstein, Goody. (2023, March 2). Differences Between Natural & Man-Made Materials. sciencing.com. Retrieved from. https://sciencing.com/differences-between-naturalmanmadematerials-8667607.html Dhillon, G., & Backhouse, J. (2001, April). Current Directions in IS Security Research: Towards Socio-organizational Perspectives. Information Systems Journal, 11(2), 127–153. https://doi.org/10.1046/j.1365-2575.2001.00099 H., A., Sampaio, (2023, January 2) Using Technology in Tourism: A Twofold Supply Perspective. https://link.springer.com/chapter/10.1007/978-981-19-6585-2_60 Huahua Li, (2023, August 9), Urban Sensory Map: How do Tourist “Sense” a Destination Spatially. https://www.sciencedirect.com/science/article/abs/pii/S0261517723000055 Information Technology and Tourism; A Challenging Relationship. Werther, H https://www.cabdirect.org/cabdirect/abstract/19991808172 McCombes, S. (2023, January 2). How to Write a Literature Review | Guide, Examples, & Templates. Scribbr. https://www.scribbr.com/dissertation/literature-review/ Omar, Fatin Nabilah; Abdul Rahman, Norainah; Abdullah, Kamariah. Mapping of Tourism Products in Perak Tengah Districts Using Geographic Information Systems. Malaysian Journal of Sustainable Environment, [S.l.], v. 10, n. 1, p. 125-146, Jan. 2023. ISSN 0128-326X. https://myjms.mohe.gov.my/index.php/myse/article/view/21254 Walton, J. K. (2023, January 5). Tourism. Encyclopedia Britannica. https://www.britannica.com/topic/tourism 144

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Weizhuo Li, (2023, January 2), A Graph Based Method for Interactive Mapping Revision in DL Lite. https://www.sciencedirect.com/science/article/abs/pii/S0957417422016529 Zhong, X., Fu, H., Xia, H., Yang, L., & Shang, M. (2015). A Hybrid Cognitive Assessment Based on Ontology Knowledge Map And Skills. Knowledge-Based Systems, 73, 52– 60. https://doi.org/10.1016/j.knosys.2014.09.004 145

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) LAMAN CHOCOLISTA INTERACTIVE DIGITAL MAP Noraini Binti Mohamad Idaris 1 , Rosalinda Binti Mohamed Zakaria 2 , Saidatul Nurfarra Najiha Binti Zamrie 3 Politeknik Sultan Idris Shah, Sabak Bernam, Selangor [email protected] 1 , [email protected] 2 , [email protected] 3 Highlights: The aim of this project is to produce an interactive digital map specifically for Laman Choco, Sungai Besar, Selangor. Laman Chocolista Interactive Digital Map is a map that permits visitor interactivity and assists them in obtaining information at the Laman Choco. The method used in Laman Choco Interactive Digital Map in accomplishing the project objectives is the primary method that includes site visit and questionnaire.Visitors will have a better experience because of this interactive digital map, which makes it easy and fun for them to learn about the location inside Laman Choco. Pop-up components in interactive digital maps will be enhanced by virtual information accessed through a tablet or smartphone. Travelers will have access to more details about every site via 360-degree video, which comes with a QR code to facilitate their work, and more entertaining quizzes. In order to aid tourists, the 360- degree film also features a number of questions with thorough instructions on how to find the answers. The 360-degree films will be produced using common pop-up methods like graphic design. A focus group of tourists will test and assess the finished product to determine its effectiveness and possibilities for expansion in the future. Key words: (Interactive digital map),( 360 virtual video), (QR code),( Interpretive tool). Introduction Tourism is one of the top sectors in the world and a key driver of economic expansion. A well-developed and established tourism industry acts as an economic engine for the country and the region, aids in setting the exchange rate, creates more job opportunities and promotes social advancement that is advantageous to both the local populace and visitors. Malaysia is a stunning nation with a wide variety of tourist attractions. Everyone may enjoy the beautiful beaches and thick jungles, among other things. The interpretive tools are intended to assist the researcher in understanding the research being conducted in Interpretive Structural Modeling (Warfield, 1974), which is one of the system's theory-based interpretive tools. Along with advances in analytical techniques, there is a need for interpretation tools, and the interpretive tools are designed to assist the researcher in properly interpreting the research being conducted. Laman Choco is one of the attractions located in Sungai Besar, Selangor. Laman Choco provides a bunch of services and facilities for tourists. Laman Choco also attracted customers with such establishments as Cafe Laman Choco, and Chocolate House, which provide customized chocolate jar, and bicycle & scooter services to patrol around the village. However, because of the rural location of Laman Choco, many tourists are unaware of the cafe. This also provided a fantastic opportunity for this project to produce a "Laman Chocolista Interactive Digital Map" as one of the interpretive tools at the destination that benefited the visitors in understanding the whole concept of Laman Choco 146

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Product Description The project intends to create interactive maps that provide visitors with information about the Laman Choco café, attractions, and facilities to improve the visitor experience and promote tourism attraction at Laman Choco. This interactive map is an innovative and user-friendly product design. It combines the traditional tactile aspects of physical maps with interactive (pop-up) elements. The combination of QR codes with digital elements offers a new dimension to visitors. In the project development process, the project methodology has been well-defined including outlining the project scope, objectives, requirements, resources, timelines, and deliverables. The project collaborated closely with various stakeholders, such as Laman Choco management, visitors, and welfare organizations to ensure that the maps meet their needs and expectations. The Project Frameworks 147

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Product Development To complete the development of this project. It goes through 4 phases: Phase 1: Proposal ( week 1 - 4 ) Doing research background of Laman Choco about chapter 1 until chapter 3. Also, we discussed the theme of the interactive map of Laman Choco. Phase 2: Information collection ( week 2 - 4 ) Collect the information by interviewing the person in charge in Laman Choco. Searching data from journals, article and official websites. Phase 3: : Product Implementation ( week 5 - 8 ) Sketch the storyboard. Video shooting and editing. Product Design We discussed the product, which is the Interactive map for Laman Choco. The product anatomy is discussed and negotiated to achieve a result that is satisfactory to both of us and the consumers/people who use it. Phase 4: Completion ( week 8 - 14 ) The product is ready to be used by the visitor at Laman Choco. Completion After finishing the product and conducting some preliminary testing. There are several flaws as well as development and change possibilities that can be altered. Product Process The process of creating an interactive pop-up map for Laman Choco includes planning the objectives and features, designing the visual layout, creating informative content about the Laman Choco’s locations, developing the digital format with interactive features, testing for functionality and compatibility, integrating it into Laman Choco’s website or app, and creating QR codes of information about the main attraction there at theLaman Choco, and updating the map to ensure accuracy and usability. Final Product The Laman Chocolista Interactive Digital Map contain information about the overall map of the Laman Choco and the route to the end. Along this route, an interactive pop-up containing information about the attraction there at Laman Choco. In addition, visitors can also improve their knowledge by answering quiz questions and watching videos that can be accessed by scanning the QR Code. 148

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Results & Discussion This study aims to measure the effectiveness of Laman Chocolista Interactive Digital Map using from the aspect of product features, design and functionality. The results and discussion focuses on giving light on the project's primary outcomes. To fully understand the topic present, the study employed quantitative methods of inquiry ( Hanyoung Go & Ulrike Gretzel. This study uses a questionnaire as a research instrument and is distributed to respondents using Google Forms. A total of 100 respondents participated. The findings of the study show: Question No. of respond ent Percentage % Strongly disagree 1 Dis agreed 2 Neutral 3 Agreed 4 Strongly agreed 5 Product features The map of the Laman Choco is very interactive 100 0 0 40.6 13.9 45.5 The content of interactive map of the Laman Chocolista is very clear 100 1 3 25.7 15.8 54.5 The pop up feature in interactive map is very interesting 100 0 0 22.8 21.8 55.4 The interactive map is easy to browse 100 0 0 20.8 22.8 56.4 The interactive digital map is convenient for tourists need 100 0 3 24.8 15.8 56.4 The interactive map is convenient for tourists activity plans 100 0 4 26.7 12.9 56.4 Interactive Map for promotion tools The interactive design is very attractive 100 1 3 28.7 9.9 57.4 The interactive map is very creative 100 0 3 17.8 20.8 58.4 The interactive map is very convincing 100 0 3 24.8 16.8 55.4 This interactive map is user friendly 100 0 6.9 22.8 12.9 57.4 Table 1 The result in table 1 represented that respondents are quite satisfied with the product. It also shows that interactive digital map can be used as promotional tools for Laman Choco for attracts tourist to come and visit Laman Choco. 149

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Conclusion In a conclusion, Laman Chocolista Interactive Digital Map that has been produced for Laman Choco attraction at Sungai Besar, Sabak Bernam is benefited to assist and provide information to their visitor at the destination. The interactive map that has been designed with 360 video and QR code elements that contain videos and quizzes is an innovative tool that offers visitors an interactive and engaging way to explore the Laman Choco itself. Thus, this interactive digital map also served as one of the interpretive tool for the destination to engaged the visitor at Laman Choco. . 150

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) References Afify, M. K. (2018). E-learning content design standards based on interactive digital concepts Azelan, N. A. A. (2023). Kajian Mengenai Faktor Keterikatan Tempat Dalam Mempengaruhi Penglibatan Komuniti Di Pusat Pelancongan Bukit Jugra, Selangor (Doctoral dissertation, Universiti Malaysia Kelantan). Azlizam, A., Alias, S. N. H. S., Mazlina, J., Idris, N. H., & Manohar, M. (2018). The attractiveness of Taman Negara National Park, Malaysia as perceived by local visitors. Journal of Wildlife and Parks, 33, 1-13. Case of Crete. Journal of Travel Research, 42(2), 172-185 Coghlan, A., & Carter, L. (2020). Serious games as interpretive tools in complex natural tourist attractions. Journal of Hospitality and Tourism Management, 42, 258- 265. Fiffy, H. S., Elia, G., Hizami, H. N., Zulhazman, H., Nordiana, M. N., & Akmar, A. N. (2021, April). Evaluation on the potential of hot spring as nature tourism attraction in Lojing Highlands, Kelantan, Peninsula Malaysia. In IOP Conference Series: Earth and Environmental Science (Vol. 736, No. 1, p. 012017). IOP Publishing. Ibrahim, I., Zakariya, K., & Wahab, N. A. (2018, February). Satellite image analysis along the kuala selangor to sabak bernam rural tourism routes. In IOP Conference Series: Earth and Environmental Science (Vol. 117, No. 1, p. 012013). IOP Publishing. Lewis, S. M., Thancharoen, A., Wong, C. H., López‐Palafox, T., Santos, P. V., Wu, C., ... & Reed, J. M. (2021). Firefly tourism: Advancing a global phenomenon toward a brighter future. Conservation Science and Practice, 3(5), e391. Lewis, S. M., Thancharoen, A., Wong, C. H., López‐Palafox, T., Santos, P. V., Wu, C., ... & Reed, J. M. (2021). Firefly tourism: Advancing a global phenomenon toward a brighter future. Conservation Science and Practice, 3(5), e391. Mahdzar, M., & Gani, A. A. (2018). Effects of destination attributes on tourists’ behavioral intentions to Kuala Selangor. International Journal of Academic Research in Business and Social Sciences, 8(16), 367-375. Nor, S. M., & Awang, K. W. (2018). The rise of the sharing economy: will it affect ministry of tourism and culture homestay sustainability in Selangor, Malaysia. International Journal of Accounting, 3(11), 58-71. Ramele Ramli, R., Ali, M. H., Anas Abu Bakar, A., & Widyawati Madzhi, N. (2022). Designation of Batu Arang, Selangor as the coal mining and Geological Heritage Site: issues and challenges. Journal of Cultural Heritage Management and Sustainable Development. 151

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Roslan, Z., Ramli, Z., & Choy, E. A. (2018). The potential of heritage tourism development in Jugra, Selangor, Malaysia, using SWOT analysis. Selected topics on archaeology, history and culture in the Malay world, 159-170. Viñals, M. J., Gilabert-Sansalvador, L., Sanasaryan, A., Teruel-Serrano, M. D., & Darés, M. (2021). Online synchronous model of interpretive sustainable guiding in heritage sites: The avatar tourist visit. Sustainability, 13(13), 7179. Wan Nabimun, W. N. F. (2022). Potensi Pelancongan Warisan Di Makam Keramat Anak Dara Kuala Selangor (Doctoral dissertation, Universiti Malaysia Kelantan). ZAKARIA, H. B. M. (2018). RELATIONSHIP BETWEEN DESTINATION ATTRACTIVENESS AND DECISION TO VISIT KUALA SELANGOR, MALAYSIA. 152

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) MELO MARMELLATA Muhammad Danish Fauzi bin Mat Riduan, Nur Fadziatul Asyiqin bin Rusli, Nur Ain Najwa binti Kamaruzaman Politeknik Sultan Idris Shah, Sabak Bernam, Selangor [email protected], [email protected], [email protected] Highlights: This project focus about innovation product that are not in the market and able to see each unique product that will be created later. This product used the raw materials by Sungai Panjang Agro Tourism (SPAT). This innovation is to make differences between Melo Marmellata with the other product at the market. The product produced as a ready-to-eat products that are pre-cooked and packaged foods that do not require any further preparation or cooking. This product based on MeloSel which is a new fruit. This product also has unique taste that is different from other jam products on the market, namely Melo Marmellata products have a sweet jam taste and do not have sour taste like other jam products. Keywords: ready-to-eat product, food innovation, MeloSel Introduction Food innovation definition refers to the development of new food processes, products and services that significantly contribute to the industry productivity and market choices. Innovations in food aim to improve to consumer’s life and the efficiency of food business operations. Recent innovations focus on incorporating technology, such as artificial intelligence, in food processing (Eva,2023). Jam is more than just a simple spread for toast. It's a versatile and delicious ingredientthat can elevate any dish, from breakfast to dinner. Beyond spreading it on bread, jam can used imaginatively to add a burst of flavor to your favorite dishes. From marinades to dressings, jamcan take your cooking to the next level. And with its long shelf life, you can stock up on your favorites flavors and always have them on hand for your next culinary creation (Louise,2023). MeloSel fruit MeloSel fruit that is a little unique compared to other Melons. MeloSel is a new fruit that has not yet been introduced, this fruit does not have a strong smell and also this fruit is not too sweet. The problem is producing innovative products from MeloSel fruit to be introduced to community and the market. The objectives for food innovation, can produce new product that are more effective ready-to-eat product from MeloSel and to develop standard recipe of Melo Marmellata from fruit MeloSel. 153

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Product Description The MeloSel fruit as the main product to innovate new ideas from the fruit into a jam product. The product produced as a ready-to-eat products that are pre-cooked and packaged foods that do not require any further preparation or cooking. The jam from MeloSel fruit does not yet have its own product on the market and has not been introduced to the public. The name of the product is Melo Marmellata which means Melo jam in Italian. Jam had many uses including not only for serving as a side-dish, but also used for bartending, baking, topping or even made into sauces for savoury dishes. Product Development Flow Chart The product development flow chart is a below: The flow chart above shows how to prepare the Melo Marmellata product according to the steps stated after several attempts throughout the manufacturing process. Final product Melo Marmellata has a sweet taste at the end of the product. The flavour of Melo Marmellata is different from other jams on the market. Data about the final product is collected from students through a Google Form link. Peel and dice the MeloSel. Put the MeloSel fruit into thepot with 30 grams of brown sugar and cook on low heat. Place 10 ml essence honey dew while the mixture of MeloSel and brown sugar becomes thicker. 154

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Result and Discussion This study aims to measure the effectiveness of Melo Marmellata 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 36 respondents participated. The findings of the study show: QUESTION NUMBER OF RESPONDENTS Smell 36 Taste 36 Colour 36 Texture 36 Potential Market The Melo Marmellata suitable for sale in market 36 Conclusion From this project, that student 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. Students are also able to innovate various types of food that cannot be marketed and have extraordinary uniqueness. The project also helps students show their hidden talents by highlighting the results of their respective innovation products. From that the food innovation product we can improve the quality of product worth it to buy. Finally, student know how to make a great report and also can improve the innovation product. References Ashwin Badri , 2023, Eating on the Go : The Benefits of ready-to-eat http://businessnewsthisweek.com/business/eating-on-the-go-the-benefits-of-ready-to- eatfood/amp/ Cambridge Dictionary, 2023, Jam https://dictionary.cambridge.org/dictionary/english/jam#:~:text=a%20sweet%2C%20s oft%20food%20made,with%20sugar%20to%20preserve%20it Collins English Dictionary, 2023, Definition of Ready-to-Eat https://www.collinsdictionary.com/dictionary/english/ready-toeat#:~:text=(of%20a%20meal%20or%20food,to%2Deat%20meals%2Ffood%20products Dewan Bahasa dan Pustaka, 2023, Definisi Jem https://prpm.dbp.gov.my/Cari1?keyword=jem&d=102572& Eva Maria Hanson, 2023, Food Innovation: How and why do we innovate food? https://www.fooddocs.com/post/food-innovation 155

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Louise Fiolek, 2023, 28 Good uses for Jam (Besides Spreading it on Bread) https://delishably.com/sauces-preserves/Some-Good-Uses-For-Jam-Besides- SpreadingIt-On-Bread Lifestyle, 2021, Let’s find out the popular fruit jam for bartending on the F&B markettoday https://andros-asia.com/the-popular-fruit-jam-forbartending/#:~:text=Fruit%20jam%20is%20not%20only,our%20drinks%20colorful% 20and%20diverse Roberto Nierto, 2021, Food Innovation as a means of Developing Healthier and moresustainable foods https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8469803/ Selangor TV, 2023, Selangor Peruntuk RM200,000 Perluas Industri Tanaman MelonSelangor https://selangortv.my/selangor-peruntuk-rm200000-perluas-industri-tanaman-melonselangor/ Selangor Kini, 2022, Tengku Permaisuri Lancar Lima Benih Tanaman di Selangor FruitValley https://selangorkini.my/2023/01/ladang-melon-selangor-guna-kaedah-pintar-keluar- hasilsulung-500-biji/ Wana, 2023, Jam http://myfoodtech.blogspot.com/2010/07/jemnenas.html?m=1#:~:text=Jem%20merujuk%20kepada%20makanan%20yang,mangga%2 0dan%20lain%2Dlain%20buah 156

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) MELON MUNCH Syazwani Binti Fisal, Muhammad Salman bin Azhar, Siti Nur Laili Sufiya binti Mohd Rafi, Siti Nurhuwaina binti Asri Jabatan Pelancongan dan Hospitaliti, Politeknik Sultan Idris Shah, Selangor [email protected], [email protected], [email protected], [email protected] Highlights: This project focuses on food innovation using the melosel fruit in order to utilize and maximize its benefits in a shape of nougat. Inspired by a turkey sweet called “Turkish Delight”, the idea to innovate melosel flavoured nougat came because there are not many healthy fruit snacks that are as unique as melosel nougat. The method involves the extracting and refining the melosel puree to create Melon Munch, a healthy fruit snack which offers a balance between indulgence and nutritional benefits of melosel fruit. Key words: Melosel; Nougat; Food innovation Introduction Melosel is a fruit that comes from the region of Selangor. This fruit has been developed by Sungai Panjang Agro Tourism (SPAT). They own a melosel farm in Sungai Besar that successfully produced 500 seeds. This fruit is the result of the study of five special seeds by a local company in Selangor and that is why it was named melosel because it is exclusive and premium. This is also the first location to grow melosel commercially using smart farming methods by local managers. This project was worked on by the EXCO of Agricultural Modernization Mr. Izham Hashim. The price of melosel is sold at RM25 per kilogram. In addition, the fruit contains water as much as 89 grams, protein as much as (0.6-12 g), carbohydrates and sugar (6-15), fat (0.2), vitamin A, B, B1, C, K. this fruit also contains niacin and energy as much as (75-220 kJ). The taste of the melosel is also quite crispy like an apple. There are benefits from melosel fruit. Among them are antioxidants, melons contain antioxidants such as beta-carotene, vitamin C, and other phytochemical compounds. Antioxidants help protect the body's cells from damage caused by free radicals and potentially reduce the risk of chronic disease. In addition, maintaining eye health, betacarotene in melon can support eye health and good vision. This can also help in preventing eye conditions such as macular degeneration. Next, maintaining blood pressure, potassium in melon can help maintain normal blood pressure and reduce the risk of hypertension. Melon can also help overcome dehydration due to vomiting or diarrhea, due to the highwater content and natural electrolytes in this fruit. As melosel is easily damaged and is not recognized by the public, the idea came to innovate the fruit to make Melosel a version of nougat. This can promote melosel in other countries and can help the farmers and heaps of melosel in the fields. Problem Statement There are many consumers who like to eat melons but do not know about the existence of melosel. Melosel fruit has its own benefits and uniqueness. The study focused on identifying healthy melons for consumption and varieties suitable for use in breeding to obtain more nutritious crops which melosel is a breeding melon that have many nutrients 157

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) (Shivapriya Manchali, 2021). In terms of taste, this melosel is the crunchy type and not sweet, making it not a favourite of some people and difficult to get recognition from many. This fruit is also quite difficult to obtain because this fruit is only made by Sungai Panjang Agro Tourism in Sabak Bernam and the melosel fruit is a type of fruit that is produced according to the season which is the productions are only available when the season comes. Not to mention, this nougat-shaped product is less available at market in Malaysia. Although this nougat has its own fans, this product is rarely available in stores and some of them are sold in a high price. There is also nougat in the market that are non-halal because the use of the ingredients based on pork and some of them using preservatives which is can have side effects. For example, in common nougat using Potassium Sorbate. Although Potassium Sorbate E202 generally regarded as a very safe and effective supplement, there can be some minor side effects (Gino Biotech, 2017). Possible side effects such as allergic reactions, nausea, and diarrhea (Silva, M. M. and Lidon, F. 2016). Product Description The product “Melon Munch” or Melosel Nougat is an innovation based on melosel fruit and nougat. This product is a healthy snack that have its own nutrition extracted purely from melosel. Both adults and children can enjoy it anytime and everywhere. The product development flow chart The product development flow chart is as below: Weight the ingredients and wash the melosel. Cut melosel and blend using a food processor until it becomes puree. Filter the puree. Spread the puree on a baking parchment and dehydrate it for 5 – 7 hours. Stir butter, marshmallow, mik powder, and melosel powder on a medium heat pan. Store the melosel powder in a suitable container and prepare for nougat making. Blend the dried melosel pulp until it reaches a powdery texture. Pour nougat in a mould and refrigerate for 5 hours. Cut the nougat into standardized portion and ready to be packed. 158

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Results & Discussion Melon Munch is a product inspired by turkey sweets that contain beans and flavored with milk. Therefore, we have innovated the nougat flavoring into melosel-flavored nougat. We turned the melosel fruit into melon powder to make the nougat flavoring. We do this product because many people still do not know this melosel fruit, melon munch is a fig to promote melosel to the public, commercialize this product, and generate profit by this product in the market. Conclusion The project’s major aim is to develop a new product innovation based on melosel as to invent a new flavour and taste that suits people’s tastebuds. However, we must also take consideration on how well the people accept the product and how much does the product solves the problems that may have occurred before the innovation of the product. As melosel is considered as an exclusive fruit that can only be harvested and found in Selangor, therefore, we must make sure that the people are aware of the product and the fruit’s exposure so that they can learn more about this unique and exclusive melosel fruit. Hence, the importance of the introduction cannot be taken frivolously. Publication, Award and Intellectual Property References Sheeda Fathil. (2023, January 14). RM200,000 dibelanja perluas program rumah hijau tanaman Melon Selangor. Selangorkini.: https://selangorkini.my/2023/01/rm200000-dibelanja-perluas-program-rumah-hijautanaman-melon-selangor/ Willow Brook Foods. (2023). Importance of Food Innovation. Willow Brook Foods.: https://willowbrookfoods.co.uk/importance-of-food-innovation/ Eva Maria Hanson. (2023, February 3). Food innovation: how and why do we innovate food? FoodDocs.: https://www.fooddocs.com/post/food-innovation Michael J. Puglisi, Maria Luz Fernandez. (2022, Jul 14). The Health Benefits of Egg Protein. PMC PubMed Central.: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9316657/ Gino Biotech. (2022, September 17). Agar in Nougat: Nougat Recipe and Making Process. Gin Biotech.: https://ginobiotech.com/agar-in-nougat-nougat-recipe/ Shivapriya Manchali, Kotamballi N. Chdambara Murthy, Vishnuvardana, Bhimanagouda S. Patil. (2021, August 24). Nutritional Composition and Health Benefits of Various Botanical Types of Melon (Cucumis melo L.). MDPI.: https://www.mdpi.com/2223- 7747/10/9/1755 Sarfraz Ahmed, Nor Hayati Othman. (2013, December 2). Honey as a Potential Natural Anticancer Agent: A Review of Its Mechanism. Hindawi.: 159

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) https://www.hindawi.com/journals/ecam/2013/829070/ Stefan Bogdanov, Tomislav Jurendic, Robert Sieber, Peter Gallman. (2013, Jun 14). Honey for Nutrition and Health: A Review. Taylor & Francis Online: https://www.tandfonline.com/doi/abs/10.1080/07315724.2008.10719745 Michael J. Puglisi, Maria Luz Fernandez. (2022, July 15). The Health Benefits of Egg Protein. MDPI.: https://www.mdpi.com/2072-6643/14/14/2904 Agnieszka Ciurzynska, Piotr Ciesluk, Magdalena Barwinska, Weronika Marczak, Agnieska Ordyniak, Andrzej Lenart, Monika Janowicz. (2019, May 16). MDPI.: https://www.mdpi.com/2071-1050/11/10/2800 Manchali, S., Chidambara Murthy, K. N., Vishnuvardana, & Patil, B. S. (2021). Nutritional composition and health benefits of various botanical types of melon (Cucumis melo L.). Plants, 10(9), 1755.: https://www.mdpi.com/2223-7747/10/9/1755 Tukey, J. W. (1962). The future of data analysis. The annals of mathematical statistics, 33(1), 1-67. https://www.jstor.org/stable/2237638 Yusuf, F., Martins, J. M., & Swanson, D. A. (2014). Methods of demographic analysis. https://www.tandfonline.com/doi/abs/10.1080/0032472031000149566 Billy Ardiansyah, G., Tjahjadi, B., & Soewarno, N. (2017). Measuring customer profitability through time-driven activity-based costing: a case study at hotel x Jogjakarta. In SHS Web of Conferences (Vol. 34). https://repo.uum.edu.my/id/eprint/21043/ Lin, C., Jiang, J., Wu, Y. J., & Chang, C. (2011). Assessment of commercialization strategy using R&D capability. Industrial Management & Data Systems, 111(3), 341-369. https://www.emerald.com/insight/content/doi/10.1108/02635571111118251/full/ht ml Edmondson, W., House, J., Kasper, G., & Stemmer, B. (1984). Learning the pragmatics of discourse: A project report. Applied Linguistics, 5(2), 113-127. https://academic.oup.com/applij/article-abstract/5/2/113/315309 Axinn, W. G., & Pearce, L. D. (2006). Mixed method data collection strategies. Cambridge University Press. https://books.google.com/books?hl=en&lr=&id=uZbjHzUaMhAC&oi=fnd&pg=PR1& dq=data+collection+methods&ots=06zRJuagiK&sig=KzC52eLgSF5lcd0rzYSkwztk LCI 160

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) ACCEPTANCE OF MULLBERRY TEA AMONG CONSUMER Puteri Nurhafizah Binti Sulaiman 1 , Arissa Sofiya Binti Rosman noor2 , Anis Solehah Binti Abi Hurairah 3 , Muhamad Aidil Ikhwan Bin Shuhalee 4 Politeknik Sultan Idris Shah, Sabak Bernam, Selangor [email protected], Highlights: Mulberry Tea is an innovative product made from mulberry fruit, mulberry tree leaves and tea powder. This tea stands out in the beverage world because of its distinctive taste, health benefits and sustainability. By drying the mulberry fruit and its leaves, this product has been successfully produced and produces a fragrant and sweet tea. Moreover, this mulberry tea is high in vitamins A, C, and E. Mulberry tea is well-known for its ability to promote blood sugar regulation, weight control, and general wellness. Furthermore, this mulberry fruit is very difficult to find in shops or supermarkets, and this mulberry tea is never sold in Malaysia. This is due to how challenging it is to take care of mulberry fruit. This study aims to determine acceptance of mulberry tea among consumer and expand the market in Malaysia with the introduction of this mulberry tea. In conclusion, this innovative product can further diversify food or products in Malaysia. Key words: Mulberry; Fruit Tea; Healthy Tea Introduction Many medications have been made either directly or indirectly from plants, which are a prime source of medicinal materials. Within the generic Morus genus, mulberries are the most important plant in terms of medicine. Up to 10–12 meters tall, this plant can be either monoecious or dioecious. This plant is found in many places, including South Europe, North Africa, Arabia, China, and Japan. It aids in the treatment of all major illnesses, including hypertension, arthrosclerosis, diabetes mellitus, and hyperlipidemia. Mulberries are mostly used in the world as silkworm feed, but they are also valued for their fruit (either eaten raw, juiced, or preserved), as a tasty vegetable (young leaves and stems), for their medicinal qualities in infusions (mulberry leaf tea), for landscaping, and as animal feed, depending on the region. Mulberries are traditionally used as a feed in mixed forage diets for ruminants in a number of locations. The mulberry fruit has numerous medical uses, including nourishing the skin and blood and helping the kidneys and liver. Together with these other uses, it is used to treat fever, depression, tinnitus, dizziness, constipation in the elderly, and anemia. Squeezed from the mulberry fruit, the fresh juice has a subtle flavor and aroma. This drink has several health benefits, including yin nutrition, blood enrichment, alerting the kidneys and liver, nerve relaxation, accelerating the metabolism of alcohol, regulating internal secretions, and boosting immunity. All ages enjoy drinking tea, which is a popular beverage. Globally, people consume more tea than they do other drinks including coffee, soft drinks, and alcoholic beverages (Agustina, 2015). Winarti (2010) defines tea as a beverage prepared by steeping dried tea plants (Camellia sinesis) leaves, leaf shoots, or stems in hot water. Drinks prepared by brewing dried fruits, spices, or other therapeutic plants are also included in the definition of "tea" (Winarti, 2010: 201). Mulberry leaves are among the elements that can be used to make tea. Frank & Orwell (2013) claim that mulberry leaves have a potent antioxidant impact. The use of mulberry leaves as tea in ready-to-drink packaging is one of the innovations to get health advantages while also meeting consumers' needs in a practical manner of consumption. 161

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Product Description (Quality of ideas, Innovativeness) According to Ardiansyah (2011), quality in the sector of food and drinks can be defined as a mix of organoleptically assessed product features such as color, texture, taste, and scent. Color is often the first element that people consider when judging the quality of food and beverage goods. Color quality appears to be the most important factor influencing customer preferences, according to Winarno (2004: 171). Moreover, Malaysians have access to a variety of flavoring teas, like strawberry tea, ginger tea, and lemon tea, but not to mulberry tea fusion, a unique and potentially nutritious beverage that combines the natural flavors of mulberries with tea. The absence of this new offering restricts customer options in the world of tea experiences while also leaving an unfilled opportunity in the beverage business. By drying the mulberry fruit and its leaves, this product has been successfully produced and produces a fragrant and sweet tea. Moreover, this mulberry tea is high in vitamins A, C, and E. Mulberry tea is well-known for its ability to promote blood sugar regulation, weight control, and general wellness. Results & Discussion This study aims to determine the acceptance of Mulberry tea among consumer. It is collects data regarding the acceptance of the fusion mulberry tea leaves with mulberry fruits and satisfaction level within consumer. The results and discusses 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 35 respondents participated. The findings of the study show: Table 1: Findings Items Option/ Answer Percentage Scale Section A: Demographic Gender Male 39.6% NONE Female 60.4% Category Students 100% Age 18-25 years old 98.1% 34-41 years old 1.9% Section B: Sensory Test Taste Sour 52.9% Strongly Agree Sweet 38.2% Agree Color Black Purple 51.7% Strongly Agree Smell Nice 51.4% Strongly Agree Commercialized Yes 91.4% Conclusion The product is prepared from dehydrated mulberry fruits and leaves that have been creatively blended into a healthful beverage especially for tea enthusiasts. Mulberry tea is a great companion because it's easy to brew and comes in a convenient, travel-friendly package. It may be enjoyed for breakfast, afternoon tea, work, or anytime. It shows that people accepted the fusion mulberry fruit and mulberry leaves that make as a tea. 162

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) For the future research, the fusion tea can be sent to lab to analyses their nutrition and benefits towards consumer that drink it. Moreover, there is need to focus on the completion, preparation, improvement, and expiration date of the product. This can show that the quality, texture, and durability of the product can last how long for example, 4 to 5 months from the date of manufacture of the product. In addition, being able to see the durability of this product that can last a long time of 4 to 5 months and above can generate more income by selling this product in foreign markets. References (Use APA format) Agustina, D. 2015. Orang Indonesia Minum 2 Miliar Liter Teh Kemasan Setahun. CNN Indonesia, (Online), (http://www.cnnindonesia.com/gaya-hidup/20151103151544- 262-89179/orang-indonesia-minum-2-miliar-liter-teh-kemasan-setahun/), diakses 24 Agustus 2016. Ardiansyah. 2011. Kualitas Pangan. Majalah 1000guru, (Online), (http://majalah1000guru.net/2011/01/kualitas-pangan/), diakses 15 Juni 2016. Frank, K. & Orwell, S. 2013. Morus Alba, (Online), (https://examine.com/supplements/morus-alba/). Hamid, Thakur Development of appetizer (spiced squash) from mulberry (Morus alba L.) and its quality evaluation during storage. J. Appl. Nat. Sci. 2017 Winarno, F. G. 2004. Kimia Pangan dan Gizi. Jakarta: Gramedia Pustaka Utama 163

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) TOURISM ATTRACTION DIGITAL MAP OF PADDY GALLERY Siti Syuhaila binti Zahari 1 , Nur Sabrina binti Abdul Aziz 2 , Reetha D/O Santhanasamy 3 Politeknik Sultan Idris Shah, Sabak Bernam, Selangor [email protected] ABSTRACT This study aims to examine the effectiveness of the interactive map of Paddy Gallery. This interactive digital map will provide a better experience for tourists by allowing them to learn about the information within Paddy Gallery in pleasant and enjoyable way. In interactive digital map, pictures, or videos of 360 view will be supplemented with virtual information via smartphone or tablet. Tourists or visitors will be able to obtain extra information on each area through 360 view that include a QR code to make their job easier, as well as games such as Quizzes that are more enjoyable to play. The Interactive Digital map also includes several links with excellent for finding the location and website to know more about Paddy Gallery which encourages tourists and visitors to visit that place. The Interactive Digital Map will be created utilizing standard popup techniques. The completed product will be tested and evaluated with a tourist and visitors focus group to measure its efficacy and potential for future growth. This interactive digital map will give a novel way for tourists to learn more about Paddy Gallery and will increase tourist satisfaction throughout their stay. This study focuses on 3 main aspects to identify effective promotion tools of Paddy Gallery, second is to produce an interactive digital map of Paddy Gallery and to analyze the effective of the interactive map of Paddy Gallery. 30 respondents participated in the study conducted by the Polytechnic Sultan Idris Shah, The research methodology was carried out through a questionnaire and analyzed using the Statistical Package for the Social Sciences (SPSS) software. The results of the study show that the level of effectiveness of the interactive map of Paddy Gallery is at a high level. Keywords: interactive digital map, tourist, Paddy Gallery 164

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) The Project Frameworks Product Development To complete the development of this project. It goes through 4 phases: Phase 1: Idea Generation In this phase, we do research on the background of Paddy Gallery. Also, we discussed the theme of the interactive map of Paddy Gallery. Phase 2: Information We do a short Interview with the person in charge and the tourist at the Paddy Gallery to get more information and first impressions. Also search for information about Paddy Gallery or data from articles, journals, and official websites. Phase 3: Product Design We discussed the product, which is the Interactive map for Paddy Gallery. The product anatomy is discussed and negotiated to achieve a result that is satisfactory to both of us and the consumers/people who use it. Phase 4: Completion After finishing the product and conducting some preliminary testing. There are several flaws as well as development and change possibilities that can be altered. Product Process The process of creating an interactive pop-up map for Paddy Gallery includes planning the objectives and features, designing the visual layout, creating informative content about the Paddy Gallery locations, developing the digital format with interactive features, testing for functionality and compatibility, integrating it into Paddy Gallery website or app, and creating QR codes of information about the main animals at the Paddy Gallery, and updating the map to ensure accuracy and usability. 165

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Final Product These Interactive Maps contain information about the overall map of the Paddy Gallery and the route to the end. Along this route, an interactive pop-up containing information about the paddy is placed. In addition, visitors can also improve their knowledge by answering quiz questions and watching videos that can be accessed by scanning the QR Code. This study aims to measure the effectiveness of using Maps from the aspect of product features, design and functionality. The results and discusses 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 30 respondents participated. Based on the respond the interactive map of the Paddy Gallery is very interactive. As per the bar graph, 28 respondents which is 62.2% voted on strongly agree on the interactive map. Besides that, 31.1%, which is 14 respondents voted in agreement. Moving to the next, strongly disagree voted by 1 and neutral are 2 people voted which is 4.4%. The content of the Paddy Gallery’s digital map is very clear and interactive. As per the bar graph, out of 45respondents, 31 respondents, which is nearly 68.9% strongly agree. Besides that, 12 respondents of whom voted agree. Then, 2.2%, which is just 1 respondent in each voted for neutral and disagreed. The interactive digital map are very interesting, out of the 45 respondents, 35 respondents voted for strongly agree while 8 respondents voted agree. Lastly 1 respondent, which is 2.2%, voted strongly disagreed and neutral. The Paddy Gallery is easy to browse, out of the 45 respondents, 32 respondents which is 71.1% voted for strongly agree while 11 respondents which is 24.4% voted for agree. Lastly, 1 respondent voted disagree and neutral and got 2.2%. The interactive digital map is convenient for tourist’s needs, out of the 45 respondents, 31 respondents which is 68.9% voted for strongly agree while 13 respondents which is 27.8% voted for agree. Then, 1 respondent which is voted neutral which is 2.2%.The interactive digital map design is attractive. Out of 45 respondents, 26 respondents, nearly 57.8% voted strongly agree while 18 respondents which is 40% voted agree. Lastly, 1 respondent, which is 2.2%, voted that they strongly disagree that the interactive map wasn’t attractive at all. Conclusion Tourism Attraction Interactive Map of Paddy Gallery Sekinchan, focuses on the major and vital attractions in Paddy Gallery. Through this interactive digital map will enable visitors to zoom in and out, around and click on integrated links. Having a clear and straightforward understanding of the subject is also advantageous. A digital map occupies less space than a conventional version, making it easy to carry and accessible from anywhere. As part of the group project, students learned how to make an interactive digital map of Paddy Gallery Sekinchan, which promoted the location. If Paddy Gallery is undergoing renovations, closing certain areas for cleaning or maintenance, leasing available units, promoting a popup store, or facing any other temporary change, a digital map platform can relay this information to the visitors. By implementing an accurate map, it can greatly reduce visitors or tourists confusion and frustration. Everyone will benefit from the development of the 166

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) interactive digital map by knowing more about the location and being more enthusiastic in visiting there. Publication, Award, and Intellectual Property (if any) References Aldersey-Williams, H. (1996). “Interactivity with a human face”, Technology Review, Vol. 99 No. 2, 34-6. Anuar, F., Xiang, Z. and Gretzel, U. (2009). “Effectiveness of eBrochures: An analysis of use patterns”, in Hopken, W., Gretzel, U. and Law, R. (Eds), Information and Communication Technologies in Tourism 2009, Springer, Vienna, 333-42. Adamovich, V., Nadda, V., Kot, M., & ul HAQUE, A. (2021). Camping vs. Glamping Tourism: Providers' Perspective in the United Kingdom. Journal of Environmental Management Tourism,12(54),1431-1441. Brochado, A., & Brochado, F. (2019). What makes a glamping experience great? Journal of Hospitality and Tourism Technology, 10(1), 15-27. Bai, B., Law, R. and Wen, I. (2008), “The impact of website quality on customer satisfaction and purchase intentions: evidence from Chinese online visitors”, International Journal of Hospitality Management, 27(3), 391-402. Baudrillard, J. (1985). Simulacra and Simulations. Ann Arbor, MI. Borgatti, S.P. (2002), NetDraw: Graph Visualization Software, Analytic Technologies, Harvard,MA. Borgatti, S.P., Everett, M.G. and Freeman, L.C. (2002), Ucinet for Windows: Software for Social Network Analysis, Analytic Technologies, Harvard, MA. Buhalis, D. and Law, R. (2008), “Progress in information technology & tourism management: 20 years on and 10 years after the internet – the state of eTourism research”, Tourism Management, Vol. 29, 609-23. Chung, J.Y. and Buhalis, D. (2008), “Information needs in online social networks”, Journal of Information Technology & Tourism, Vol. 10 No. 4, 267-81. Collins-Kreiner, N. and Kliot, N. (2000), “Pilgrimage tourism in the holy land: the behavioral. Cox, T.F. (1994), Multidimensional Scaling, Chapman & Hall, New York, NY.their potential for mobile map services”, in Meng, L., Zipf, A. and Reichenbacher, T. (Eds) Map-based Mobile Services: Theories, Methods, and Implementations, Springer, New York, NY, pp. 43-53. Edsall, R., Andrienko, G., Andrienko, N. and Buttenfield, B. (2008), “Interactive maps for exploring spatial data”, in Madden, M. (Ed.), American Society for Photogrammetry and Remote Sensing Manual of GIS 2008, American Society for Photogrammetry and Remote Sensing, Bethesda, MD, pp. 1-22. eMarketer (2008), US Online Travel: Planning and Booking, available at: www.emarketer.com/ Reports/All/Emarketer_2000502.aspx (accessed 20 March 2010). Everitt, B. and Dunn, G. (2001), Applied Multivariate Data Analysis, Oxford University Press, London. Yildirim, G. & Erkilic, E. (2019). An overview of glamping tourism within the context of the Middle East Tourism: The case of Turkey. Journal of Tourism and Recreation Research, 6 (4), 475-489. Yazid, A. S., Yusof, M. Y. M., Rashid, N., Ghazali, P. L., Salleh, F., Mahmod, M. S., & Mahmood, S. (2018). A mediating effect of risk perception on factors influencing tourist intention to travel: A conceptual framework. International Journal of Academic Research in Business and Social Sciences, 8(11), 1246- 1255. 167

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) FOOD PRODUCT INNOVATION OF PASTA PUCUK MERANTI Syazwani Binti Fisal, Nurul Najwa Adlina Binti Mohd Zawawi 1, Muhammad Iskandar Bin Ismail 2 , Siti Nur Azzaliza Azmiza Binti Azmi 3 Politeknik Sultan Idris Shah, Sabak Bernam,Selangor. [email protected], [email protected], [email protected], [email protected] Highlights: This project creates an innovation food product. This have produced innovation products whose raw materials are sourced from Sungai Panjang (SPAT). So, our team choose pucuk meranti bas the main ingredient source. In order to innovate the product, we decide to make Pasta Pucuk Meranti as our innovation product. That is, the design of this product is from pasta noodles which is very healthy as well as easy and safe in the process of storing this product. Besides that, this product is very marketable in the existing market because people are easily attracted to eat and the same time take care the health. The important is, Pasta Pucuk Meranti can be used as a confinement food that is suitable for the abstinent mothers in maintaining their antibody resistance. Finally, the purpose of this project is to show the public about innovative products that are not in the market and be able to see each unique product that will be created later. Keywords: Innovative, Pasta Pucuk Meranti, Marketable, Healthy Lifestyle Introduction The invention of novel food processes, products, and services that significantly add to the industry's productivity and market choices is referred to as food innovation. Food innovations attempt to improve the lives of consumers and the efficiency of food company operations. The idea for converting pucuk meranti into pucuk meranti pasta or veggie impasta came from this cuisine invention. The first is the link between food and health, which has prompted the development of healthpromoting foods. The present trend of innovations aimed at developing more healthier and sustainable foods covers a diverse range of approaches. Pucuk Meranti also contain a lot of nutrients. As a result, the creation of pucuk meranti pasta is the greatest mix for international food lovers, particularly vegans and health-conscious eaters. Food sector innovations go through a series of research and testing stages. Food innovation is a multi-step process that involves careful planning, testing, and implementation. The process usually starts with a small idea that has a huge impact on the food supply chain. Food innovation is what keeps the food industry alive and well. Modern solutions to food safety, security, and quality concerns have arisen from innovation. Problem Statement To begin with, many people are unfamiliar with the pucuk meranti. Some Malaysians only know it since it is frequently used in a dish known as "masak lemak." There are many people who have never tried it or even heard of it. By creating this product, it was intended to promote pucuk meranti to a large number of people and make it well known in the market. Second, many people, particularly those who prefer a healthy lifestyle, are concerned about their lifestyle when selecting food goods. People's purchasing intentions have been influenced by their changing lifestyles and growing understanding of the benefits of a healthier living. Pasta can also be classified as a convenience food. Convenience food is defined as any food purchased packaged, prepared, and ready to eat with little to no preparation. These are logical, basic solutions that have substantially evolved and ensure that there is no need to sacrifice quality or taste when obtaining a bite to eat. Convenient foods have grown in popularity, particularly among working-class people, youths, hostel residents, and bachelors. Using convenience foods can help you save time while preparing meals at home. 168

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Product Description The idea is to create pucuk meranti pasta noodles, which will provide a novel pasta flavour never found in the market. Additionally, this product will be promoted as a healthy choice for anyone looking for one, or just as a vegetarian in general. It blends pucuk meranti, which is only known to a select few locals, with the already well-known pasta noodles that are enjoyed worldwide. We talked about the problem statement, research objective, research background, and significance of study during the development phase. To make sure that this project satisfies our requirements and expectations, conducted extensive research and development is conducted. The project frameworks A project management application that offers direction and framework for project implementation. Here is the project's framework: Product Development To complete the development of this project. It goes through 8 steps: Step 1: pick what ingredients we will innovate Step 2: think of ideas of food product innovation. Step 3: plan out the project. Step 4: make a proposal. Step 5: buy all the ingredients needed. Step 6: do mise en place. Step 7: prepare the product. Step 8: packaging and labelling. Final product Pucuk meranti pasta noodles contains the nutritional value of pucuk meranti while does not have the strong bitter taste. Data about the final product is collected from students through a Google Form link. Product idea: Pucuk Meranti Pasta Noodles Problem statement Product identification Research and development Data collection Data analysis 169

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Result & Discussion This study aims to measure the effectiveness of pasta pucuk meranti from the aspect of product features, tasted and potential market. This study uses a questionnaire as a research instrument and is distributed to respondents using Google Forms. A total of 86 respondents participated. The findings of the study show: QUESTION NUMBER OF RESPONDENT Product features The pasta pucuk meranti knowledge 86 Product tasted Combination of pasta in pucuk meranti 86 The pasta pucuk meranti suitable for all age 86 The shape of pasta pucuk meranti 86 Potential market The pasta pucuk meranti suitable for sale in market 86 Table 1 Conclusion From this project, we found that Veggie Impasta or Pucuk Meranti Pasta has plenty of impacts on students and lecturers as it also has become a popular alternative to know more details about Pucuk Meranti. In conclusion, the future for Pucuk Meranti pasta holds exciting possibilities at the intersection of tradition, innovation, and culinary exploration. By fusing traditional Southeast Asian flavors with the versatility of pasta, there is an opportunity to create a unique and appealing product that captures the interest of diverse consumers. To maximize the potential success of Pucuk Meranti pasta, a holistic approach is recommended. References Kia Ditlevsen, Peter Sandoe, Jesper Lassen, (2017), Health food is nutrition. Retrieved from https://www.sciencedirect.com/science/article/abs/pii/S0950329318304373 Anim Agro Technology, (2017), Pucuk Meranti. Retrieved from http://animhosnan.blogspot.com/2017/05/pucuk-daun-meranti-sayur-enak.html Ezra Bernhard, (2019), Pasta. Retrieved from https://stonesoup.com/post/a-brief-history-ofpasta/#:~:text=Pasta%20is%20traditionally%20made%20from,it%20had%20a%20meat%20stuffi ng. Eastern Eye, (2021), Why food innovation is so important. Retrieved from https://www.easterneye.biz/why-food-innovation-is-so-important/ SP Group, (2020), Retrieved from https://www.spg-pack.com/en/blog/what-is-convenience-fooddiscover-the-trend-that-is-changing-the-food-industry/ Vahrehvah, (2018), Advantages and disadvantages of convenience foods. Retrieved from https://www.vahrehvah.com/indianfood/advantages-and-disadvantages-of-conveniencefoods Eva Maria Hanson, (2023), food innovation. Retrieved from https://www.fooddocs.com/post/foodinnovation Sane, (2018), benefits of healthy living. Retrieved from https://www.sane.org/information-andresources/facts-and-guides/healthy-living#:~:text=Benefits%20of%20healthy%20living&text= feeling%20better%20mentally%20%E2%80%93%20regular%20exercise,lower%20risk%20of%2 0developing%20many World Health Organization, (1999), what is a healthy lifestyle. Retrieved from https://iris.who.int/bitstream/handle/10665/108180/EUR_ICP_LVNG_01_07_02.pdf Bibit unggul, (2017), manfaat daun meranti bagi tubuh dan kesihtan. Retrieved from https://bibitunggul.co.id/manfaat-daun-meranti-bagi-tubuh-dan-kesehatan Cangkirbiru@ muz, (2010), Sayur Lemak Pucuk Meranti. Retrieved from http://rencahhidupku.blogspot.com/2010/06/sayur-lemak-pucuk-meranti.html 170

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) “Consumer Motivation to Purchase Influenced by Innovation Acceptance for Spaghetti Carbonara Merantee” Muhamad Alif Nazmi Bin Azamzuri1 , Nor Marshitah Binti Mohd Suhaimi2 , Nik Nureen Imani Binti Zabarudin3 , Nurul Fathiah Sufiah Binti Mohd Najhan4 * Politeknik Sultan Idris Shah, Sabak Bernam, Selangor1234 [email protected], [email protected], [email protected], [email protected] Highlights: This study discusses the increased focus on food innovation in various aspects of the halal food industry beyond product development. It introduces Pucuk Meranti and spaghetti carbonara, its historical background, and its popularity as a side dish. The main idea is the proposal to innovate by creating Spaghetti and Carbonara Sauce combinations with Pucuk Meranti, aiming to make this traditional bitter vegetable appeal to all generations by combining it for a less bitter taste while maintaining its nutritional value. However, not everyone can accept food innovation because some people consider it strange, and some interpret it as a change from traditional to modern food. The result of this study perhaps will help the food innovation industry to emphasise the main factor that contributes to the purchasing the best food innovation. This study is using the quantitative method by distributing the questionnaire via online using google form. Filter questions such as citizen Sultan Idris Shah, polytechnic experiencing purchasing. 150 respondents have been collected within 1 week, however only 53 actual responses can be counted as they say yes to filter questions. The results show that the most prominent factor of purchasing food innovation among citizens is Sultan Idris Shah, polytechnic. Key words: Pucuk Meranti; Spaghetti Carbonara; Ready-to-eat; Easy for people; Food innovation. Introduction Attractive appearance is what men and women yearn because they believe that if someone has a perfect physique, he or she will be more appreciated (Rayi, 2021). Therefore, many people use various ways to look beautiful or handsome. There is needed for innovation in traditional food to help people to reduce weight, fat binding, make the body slimmer in a short time. The word “innovation” is derived from the Latin verb innovate, which means to renew. In essence, the word has retained its meaning up until today. Innovation means to improve or to replace something, for example, a process, a product, or a service. In the context of companies, however, the term needs a definition. In the complex context of business, a definition is needed. The definition of food innovation is the creation of novel food items, services, and procedures that significantly improve the marketability and productivity of the sector. Food innovations attempt to make consumers' lives better while also increasing the effectiveness of food industry operations. Food industry innovations go through several stages of research and testing. To determine which solutions are necessary and appropriate for today's urgent concerns, this discipline of science integrates behavioural, natural, and applied food science principles. The entire food supply chain is involved in innovation. Innovations can be used in areas that could use them. Companies in the food and beverage industries are constantly coming up with new and healthier solutions for consumers. Food innovations are frequently found in goods with healthier or unusual ingredients that offer more advantages than the typical raw materials. 171

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) To create practical concepts, innovation research blends scientific knowledge, product development research, and behavioural investigations. To determine the issues the market is now facing, and which ones can be solved by innovations, numerous studies and surveys are conducted. Marketing and commercial strategies are used in innovation research to identify the problem. Problem Statement According to Datuk Dr. Noor Azmi Ghazali, Deputy Minister of Health, a thorough survey is carried out every four years to determine the population's level of health literacy. 95% of Malaysian adults don’t eat enough vegetables. He made this statement when kicking off the 14th MOH-Academy of Medicine Malaysia (AMM) Scientific Meeting at the National Institutes of Health (NIH). According to the study, there are haven't yet to be any comprehensive studies in Malaysia that investigate the causes of Malaysians' inadequate vegetable consumption. However, this study demonstrates that in Malaysia, women are more likely to consume vegetables and fruits than males, regardless of employment status, wealth, education, or smoking habits. Over 2500 people took part in a study in the United States to determine why most people don't consume enough fruits and vegetables. In conclusion, veggies provide a variety of health advantages that the body needs and helps us prevent numerous ailments. Therefore, you don't need to have many excuses for not eating vegetables. Pick a veggie that appeals to your taste going forward. It is preferable to prevent a sickness than to treat one. Thus, there is a better solution to help Malaysians increase their veggie intake in their daily life. Product Description Product identification in food innovation is about creating and making a new food product different from what's already out there. It involves giving it a unique name and special features that make it stand out. Our product, Pucuk Meranti Spaghetti, is named to catch attention and give a good impression. It's different because it has Pucuk Meranti, which brings a green colour and nutritional benefits. We're targeting the young and families since they enjoy tasty, easy-to-cook food. Also, travellers who need familiar and halal options. This project began in Sungai Panjang and connects with agriculture tourism to boost the area's economy. Our product is positioned as homemade, working with SPAT for its unique qualities. We use special packaging that keeps the food fresh and easy to carry. In terms of design, our spaghetti is like Italian pasta, and we've innovated by adding Pucuk Meranti for unique flavours. We use retort pouches that heat food quickly and need no preservatives. The labels are mainly black, showing details about our halalcertified product and its nutritional info and expiration date for quality assurance. 172

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Product Development To complete the development of this project. It goes through 4 phases: Phase 1: Idea Generation - In this phase, we do research on the background of Pucuk Meranti. The research began by exploring Pucuk Meranti and why Spaghetti Carbonara was chosen to make something new. Phase 2: Research and Development - To preserve the nutrients in the Pucuk Meranti before they are correctly formed into spaghetti, we do research and development on our good’s multiple times. In the beginning, the Pucuk Meranti are boiled. Next, they are filtered, and a small amount of water is blended in. Afterward, we are going to filter the water in order to distinguish it from the meranti sprout leaves.The noodle dough will be combined with filtered water, and the leaf extract will be used to mix it in the carbonara sauce. Unfortunately, we added too much water to the dough in our first attempt at making noodles, which resulted in its failure.As a result, we made improvements by blending in less water when making the dough. Phase 3: Product Design - We discussed the product. Using Pucuk Meranti in pasta is a new idea, giving pasta different flavours loved by pasta fans. The goal is to improve these flavours and make a Carbonara Sauce that keeps the pasta essence. For packaging, a 1000 ml retort pouch weighing around 500 grams is chosen. Retort technology prevents food from being directly exposed to heat and helps preserve and make food safe by using high heat in sealed containers, which prevents spoilage and maintains freshness for a longer time. Lightweight, space-saving, and practical retort pouch packaging to carry everywhere. This product uses micro-grade adhesives for the labelling part of our products. This is due to the low cost of manufacture and high quality. This pouch is great because it heats food fast (1-3 minutes) without needing preservatives, making the food healthier and safer.For the product labelling, the main colour used was black. For 120- gram pasta and 80-gram sauce carbonara and use a 12 x 17 cm aluminium foil retort pouch. As an introduction to potential buyers, the label includes information about our product, Spaghetti Carbonara Merantee, as well as our brand name. Phase 4: Completion - After performing some initial testing and completing the product. Although the colour and texture of the pasta can be altered. We consequently get a chewy texture like commercial noodles. To maintain the qualities of the Pucuk Meranti and to intensify the natural green colour, we will combine the Pucuk Meranti leaves with the Carbonara Sauce. Product Process Several factors are impacted by the pasta Pucuk Meranti process, including as planning goals and features, appropriate packaging, preserving a delectable flavour with keeps nutrients intact, doesn't add any extra dyes, and uses social media to reach a wider audience. Final Product Using Pucuk Meranti in pasta is a new idea, giving pasta different flavours loved by pasta fans. The goal is to improve these flavours and make a Carbonara Sauce that keeps the pasta essence. It can also help them to eat vegetables. From that, they get some vitamins and nutrients from these Pucuk Meranti. Our product costs RM14.90 a packet, and it comes with noodles and carbonara sauce. For the packaging part,we use a retort pouch with a capacity of 1000 ml with a net weight of around 500 grams. 173

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) This project chose pouches because food is only heated for a short period of time (between one and three minutes), then served. The product we have designed is ready to eat, all it takes is 1 to 3 minutes to heat up in the microwave. Because it is portable and tiny, it is ideal for travellers. Additional information about our products using the retort process, which uses high heat in sealed containers to help preserve and make food safe while preventing rotting and extending the shelf life of freshness. People had good things to say about the product's quality. Our products are unique and tasty, so they're all for selling it. Results and Discussion This chapter presents and discusses the results of studies and research that have been returned by respondents according to the platform through the Google form. The questionnaire is quantitative in nature and distributed to the citizens of Sultan Idris Shah Polytechnic, Sabak Bernam. Data analysis and presentation of research results are based on several objectives in the previous chapter. QUESTION NUMBER OF RESPONDENT MEAN SECTION A: Demographic Profile Gender of the respondents 53 26.5 Average age of respondents 53 17.7 Categories of respondents 53 13.25 SECTION B: Food Innovation Acceptable in Community Experience tried innovation food 53 26.5 Innovation food acceptance 53 17.7 Acceptance of innovation food 53 26.5 SECTION C: Consumer Willingness to Buy Acceptance innovation food based on vegetables 53 17.7 Knowledge about Pucuk Meranti 53 26.5 Acceptance opinion to buy the product 53 17.7 SECTION D: Consumer Motivation to Purchase Acceptance of the innovation product 53 53 Acceptance of taste and colour of the product 53 53 Acceptance of packaging that are provided 53 53 Acceptance of price of this product 53 53 Section A shows the percentage of Sultan Idris Shah Polytechnic citizens who are mostly female which is 88% (n=47) while 12% (n=6) are male. Next, the average age of the highest respondents is in the average of 17-20 years which is 70% (n=37). Then, the last part in section A shows that the highest number of Sultan Idris Shah Polytechnic's citizen categories are students which are 70% (n=37). 174

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Section B shows the percentage of experience trying innovation food, the highest number of 90% (n=48) people have tried the innovative food and they like it. Next, the highest percentage of 52% (n=28) agreed with the creation of innovation products available in the market. Then, the last part in section B is the creation of innovation food in a modern style which is very popular with 63%. (n=33). Section C shows the percentage of consumer willingness to buy. The agreement of the people of Sultan Idris Shah Polytechnic towards the creation of innovation food based on vegetables is 49% (n=26) of which agree with the creation. Next, the respondents who are voting ‘Yes’ are 60% (n=32) of respondents who are knowledgeable about Pucuk Meranti. Then, the last part is the consent of the people of Sultan Idris Shah Polytechnic in buying the innovative food product Spaghetti Carbonara which is based on Pucuk Meranti is 31% (n=16) agree to buy and 20% (n=11) of citizens choose to strongly agree to buy the innovative food. Section D shows the percentage of consumer motivation to purchase, people are very satisfied with the purchase of Spaghetti Carbonara Merantee and the percentage is 100% (n=53). Next, a percentage of 100% (n=53) agree that the natural taste and color produced from Spaghetti Carbonara Merantee can attract their interest to buy and can significantly affect how customer's perceptions are shaped. Then, the last part is a percentage of people who vote 100% (n=53) proving that the packaging used is very satisfying and makes it easy for the buyer to bring anywhere. Conclusion The term "innovation," derived from the Latin verb "innovare," meaning to renew, has retained its essence over time. In the realm of business, particularly in the complex context of companies, a definition of innovation is crucial. This study explores the concept of food innovation, defining it as the creation of novel food items, services, and procedures aimed at enhancing marketability and productivity in the food sector. The innovation process integrates principles from behavioural, natural, and applied food science, addressing urgent concerns and improving consumer lives. Deputy Minister of Health, Datuk Dr. Noor Azmi Ghazali, revealed alarming statistics indicating that 95% of Malaysian adults lack sufficient vegetable consumption. While comprehensive studies on the causes are lacking, it is observed that women in Malaysia tend to consume more vegetables and fruits than males. In the U.S.A study involving over 2500 participants aimed to understand the reasons behind inadequate fruit and vegetable consumption. Shifting focus to a practical application of food innovation, the study introduces a unique product, Pucuk Meranti Spaghetti. This product, targeting the young, families, and travellers, incorporates Pucuk Meranti for its green colour and nutritional benefits. The project, initiated in Sungai Panjang, aligns with agricultural tourism to boost the local economy. The spaghetti is positioned as homemade, utilising special packaging and innovative design. The product development process involves research, testing, and four distinct phases, resulting in the creation of a distinctive and appealing final product. The study further explores consumer attitudes at Sultan Idris Shah Polytechnic, revealing demographic insights and high acceptance of innovative food products. Respondents show a willingness to buy the innovative spaghetti product, emphasising satisfaction with its taste, colour, and packaging. The abstract concludes by highlighting the importance of innovation in addressing health issues and encouraging healthier food choices in daily life. 175

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) References Allrecipes. (2023, June 20). Retrieved from Melanie Fincher and Allrecipes Editors: https://www.allrecipes.com/article/types-of-pasta/ Animhosnan. (2013, August 12). Retrieved from Dato' Mohd Anim Hosnan: http://animhosnan.blogspot.com/2013/08/sayur-pucuk-meranti.html Animhosnan. (2013, August 12). Retrieved from Anim Agro Technology: http://animhosnan.blogspot.com/2013/08/sayur-pucuk-meranti.html Bernama. (2022, July 19). Retrieved from https://www.nst.com.my/news/nation/2022/07/814782/noor-azmi-95pc-malaysians-donteat-enough-veggies Chef Wan. (2020). Retrieved from A Taste of Italy: Classic Spaghetti Carbonara: https://www.chef-wan.com.my/unleash-your-culinary-creativity-make-these-amazingrecipes-today/ Dibakay. (2012, April 25). Retrieved from Inovasi teknologi pertanian: https://www.slideshare.net/dibakay/inovasi-teknologi-pertanian-12678742 Fazlisyam. (2010, October 18). Retrieved from Meranti Gajah: https://fazlisyam.com/merantigajah/ Jason. (2021, April 5). Retrieved from eatnow: https://www.eatnow.id/soft-launch/teknologi-retorteatnow/ Kosmo. (2023, September 24). Retrieved from 95 peratus penduduk Malaysia tidak makan sayur: https://www.kosmo.com.my/2022/07/19/95-peratus-penduduk-malaysia-tidak-makan sayur/#:~:text=95%20peratus%20penduduk%20Malaysia%20tidak%20makan%20sayur% 20Oleh,hati%20berlemak%20dan%20penyakit%20tidak%20berjangkit%20%28NCD%29% 20lain Loveandlemons. (2023). Retrieved from Homemade Pasta: https://www.loveandlemons.com/about-us/ Malaysian Heritage Cookbook Minangkabau. (JUNE 2019). In F. K. Patin Jamil, Malaysian Heritage Cookbook Minangkabau (pp. 1-72). Selangor. Rayi, G., & Aras, M. (2021). How product innovation and motivation drive purchase decision as consumer buying behavior. Journal of Distribution Science, 19(1), 49-60. Syeda Quratulain Kazmi. (2012, November). Retrieved from International Journal of Advancements in Research & Technology, Volume 1, Issue https://zamaros.net/Consumer%20Research%20-%20pasta.pdf Warisanpetani.blogspot. (2016, Julai 12). Retrieved from Sayuran kampung: https://warisanpetani.blogspot.com/2016/07/sayuran-kampung-pokok-meranti.html 176

TOURISM ATTRACTION INTERACTIVE DIGITAP MAP OF MYDESASTAY Khirun Bin Md Shah1 , Muhammad Adam Muqriz bin Nazaruddin2 , Nur Faizah Husna Binti Mohd Jais3 Politeknik Sultan Idris Shah, Sabak Bernam, Selangor [email protected] Highlights: Digital map are new tools in delivering information and fact about tourist destination that includes map, icon, photo, video, and also included interactive games. This study objectively in creating and designing the interactive digital map of MysDesaStay. The study examined the available digital map and information’s of the study area. The study also aims to promote the MyDesaStay house stay in Sungai Besar, Sabak Bernam Selangor. In this study, an interview was held with the owner of MyDesaStay to get an overview of the overall situation. Therefore, based on the input an interactive digital map was developed. The QR code has been created that can be brought to the digital map when scan it. The digital map consists of information on facilities and accommodation at the MyDesaStay. It also consists of an icon 360 video that will get you to YouTube when you click it. A structured questionnaire was developed to evaluate public views on MyDesaStay based on Interactive Digital Map. A total of 45 respondent participates in this study in evaluation the tourism attraction digital map of MyDesaStay. The results from the survey showed that there was a slight improvement of the perception of customer intention to visit MyDesaStay in Sungai Besar, Sabak Bernam Selangor in the future. Key words: interactive digital map, tourism attraction, MyDesaStay, tourist perception, Introduction Tourism that is effectively managed benefits everyone. Regional areas can benefit greatly from tourism because it diversifies the local economy and widens the employment pool. The tourism industry, taken in its broadest sense, includes all companies that directly provide products or services to support business, pleasure, and leisure travel. Tourist attraction refers to a location of interest that draws tourists, usually due to its inherent or demonstrated natural or cultural value, historical significance, or aesthetic value, which provides leisure and entertainment. The travel and tourism sector has four different types of attractions. These include heritage attractions, events, and purpose-built and natural attractions. Attractions play a significant role in the travel and tourism industry because they draw visitors from all over the world. Digital map is the process by which a collection of data is compiled and formatted into a virtual image. Interactive maps that allow for zooming in and out, panning around, identifying specific features, querying underlying data, such as by topic or a specific indicator, generating reports. It can be a great way to increase user interaction, accessibility, and user engagement while bringing out more information and insights that might be hidden in a static map. The importance of assets within a tourism experience is communicated through interpretation, which uses a variety of tools and techniques. Interpretation is a type of influence that aims to help visitors understand and appreciate the natural and cultural heritage of the places and people they encounter, as well as to support a fulfilling and meaningful experience of these places and people. Sabak Bernam is a Selangor district known for its scenic natural surroundings and rich agricultural heritage. It is a popular destination for domestic tourists who want to experience Selangor's local culture and beauty. Sabak Bernam has many interesting 177

places to visit, ranging from picturesque paddy fields to outdoor activities and cultural experiences. Problem statement Interactive map provides an engaging and dynamic way to present information to your audience. They give us visual representation of a place, enabling us to see roads, landmarks, and other features that can direct us in the right direction, the development of an interactive tourist map enables the user to take a “virtual tour” without leaving the travel agency, while also having access to all the information that is currently accessible on a certain site of interest and any further connected data. According to (Taylor & Plewe2006), these maps are more flexible in their use than paper maps, since they allow users to explore data and visualize and analyses visual patterns on the computer screen. Product Description Our group intends to create interactive map that provide visitor with information about the environment and facilities to improve the visitor experiences and promote the house stay with unique design of the house. This interactive digital map is an innovative and access information in a variety of ways. Other than that, we also provide some information for each unique house. Visitor just need to tap the house, then the information for that unique design house will pop up. Tourist not only get the place to stay, but they also get the knowledge for that place. To get through all these things, they just need to scan the QR Code we create then they will get all this information. The project frameworks A project management framework is a set of processes, tasks and tools that provide guidance and structure for the execution of a project. Product Development It goes through 4 phase to complete this project development: Stage 1: Proposal – Doing research background. Stage 2: Information collection – Collect the information by interview the person in charge at MyDesaStay. – Search data from journal and official websites. 178

Stage 3: Product Implementation – Sketch the storyboard. – Video shooting and editing. Stage 4; Completion – Upload the video in social media. – Promote the place to attract more tourist. Product Process Planning the goals and features, designing the visual layout, producing educational content about the house stay locations, developing the digital format with interactive features, testing for functionality and compatibility, creating QR codes with information about the unique design of the house at the MyDesaStay, and updating the map to ensure accuracy and usability are all steps in the process of creating an interactive digital map for MyDesaStay. Final product These interactive digital maps contain overall information about MyDesaStay. Then, there also interactive pop up that containing information about each house and facilities include address and the price for each house per day. In addition, tourist can watch 360 videos of MyDesaStay that can be accessed by scanning the QR Code that will get you through YouTube . Result & Discussion The study aims to promote the MyDesaStay house stay in Sungai Besar, Sabak Bernam Selangor. A questionnaire was developed to evaluate public views on MyDesaStay based on Interactive Digital Map. The results from the survey showed that there was a slight improvement of the perception of customer intention to visit MyDesaStay in Sungai Besar, Sabak Bernam Selangor in the future. A total of 45 respondents participated. The study shows: Question Number of Respondent Mean Std Deviation About the interactive digital map The map of the MyDesaStay is very interactive 45 3.80 1.041 The content of interactive map of the MyDesaStay is very clear 45 3.65 1.101 The pop-up feature in interactive map is very interesting 45 3.75 1.078 The interactive map is easy to browse 45 3.59 1.135 The interactive digital map is convenient for tourists need 45 3.82 1.043 The interactive map is convenient for tourists’ activity plans 45 3.72 1.075 179

Interactive map for interpretive tools The interactive design is very attractive 45 3.45 1.179 The interactive map is very creative 45 3.76 1.078 The interactive map is very convincing 45 3.81 1.046 This interactive map is user friendly 45 3.35 1.245 Table 1 From the data shows on Table 1, it can be concluded that the answer of question about the interactive digital map and interactive map for interpretive tools have mean between 3.35 to 3.82 and the Standard Deviation is below 1.25. This result presented that respondent very satisfied with the product. It also shows that this interactive digital map can be used as marketing tools for MyDesaStay to attract tourist stay there. Conclusion In conclusion, this project is a first step that might have a favorable effect on this tourism location. It is important to proceed with this development as it is one way to stay up to date with current affairs. Given the speed at which technology is developing, it is imperative that we take full advantage of this opportunity. According to a quote by Albert Einstein, "Technology development is the compass guiding us towards a brighter future." Thus, the development of technology propels on, offering hope for a day when problems will be resolved creatively, people's lives will be enhanced, and the boundaries of what is possible will be continually expanded. With this endeavor, we believed that a large number of people would realize and capitalize on the impending pace of technology, especially in the travel and tourism sector. This project aims in creating dan developing interactive tools for promoting and marketing the destination selected. Besides that, this project also aims as a platform for delivering information about the tourist destination at Sungai Besar, Sabak Bernam. References Bevir, M., & Rhodes, R. A. (2002). Interpretive theory. Theory and methods in political science, 1, 1. Da Silva, J., Revoredo, K., Baião, F., & Euzenat, J. (2020). Alin: improving interactive ontology matching by interactively revising mapping suggestions. The Knowledge Engineering Review, 35, e1. Faerber, L. S., Hofmann, J., Ahrholdt, D., & Schnittka, O. (2021). When are visitors actually satisfied at visitor attractions? What we know from more than 30 years of research. Tourism Management, 84, 104284. Henning, R. (2008). Effective guest house management. Juta and Company Ltd Sofronov, B. (2019). The development of marketing in tourism industry. Annals of Spiru Haret University. Economic Series, 19(1), 117-127. Swarbrooke, J. (2015). Built attractions and sustainability (pp. 356-364). Routledge: Abingdon, UK. Thapa, B., & Malini, H. (2017). Guest reasons for choosing homestay accommodation: an overview of recent researches. Asia Pacific Journal of Research, 1(4), 2320-5504. Akay, B. (2020). Examining the rural tourism experiences of tourists in emerging rural tourism destination 180

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