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

ISU SEMASA, PEMIKIRAN KREATIF MENGEMUKA Dewi Kesuma , Sang Aduka Universiti Teknologi MARA Cawangan Johor Kampus Segamat, Johor, Malaysia Jabatan Pendidikan Politeknik dan Kolej Komuniti, W.P. Putrajaya, Malaysia [email protected] , [email protected] Riuh rendah nobat nafiri, Semuanya konon berbunyi sendiri, Mati disambar seekor merpati, Laksana kambing menggulai hati, Minuman keras tidak hindari, Kesan mengendah kelestarian industri, Pemandu mabuk langgar dan lari, Pihak berkuasa mendiamkan diri. Selasih tumbuh ditepi telaga, Leka dimakan si anak kuda, Bulan purnama datang menempa Menerang malam gelap gelita, Sijil halal buat tak cakna, Bedal sahaja hidangan yang ada, Covid-19 tersebar seantero dunia, Lestari tercemar padah menimpa. 1 2 1 2 1 2 National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) 35

Kucing kurus menggaru papan, Papan digaru kayu ditekan, Kurus badan kerana tak makan, Makan tak lalu tidur tak aman. Industri halal menjaga kesihatan, Kesedaran pengguna dipesan harian, Penipuan dibongkar sijil ditahan, Peniaga malu tidak keruan Gertak gertak perahu cina, Singgah bermalam di Kampung Jati, Panah rusa gajah yang kena, Rusa dilihat pelanduk yang mati. Sumber dijaga pengurusan dipelihara, Teknologi terkini inovasi dikecapi, Dikejar diraih standard antarabangsa, Halal Malaysia disanjung tinggi. National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) 36

MENCARI YANG HALAL ITU FARDU Dewi Kesuma , Kuntum Seroja Jabatan Pendidikan Politeknik dan Kolej Komuniti, W.P. Putrajaya, Malaysia [email protected] , [email protected] Yang jelas itu Halal Yang terang itu haram Yang samar itu syubhah Setiap Raja itu bersempadan Lantaran sempadan itu haram bagiNya Nadi, tunjang, derap rasa Jika dunia tujuan berkelana Maka fakir jiwa natijahnya Jika akhirat sirat titian Maka kaya hati padahnya Berkat terhidang Cukup daripada segala segi Kehormatan buat sang lelaki Pabila perut ahli dibajai halalnya rezeki Jaminan nasab yang terbela 1 2 1 2 National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) 37

Mahukah kau surat dari neraka Bukankah dirimu terdesak akan makbulnya doa Amalan yang dihitung kira Makan daripada tangan yang bertaqwa Moga hatimu memutih bak salju Alah bisa tegal biasa Perisai dipaku dihujung tanduk Berdendang ria hati yang bijaksana Mengukir rasa menguntum senyuman Mendabik dada mengusir sesalan Membimbit Islam mewangi di jalanan National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) 38

LESTARI HALAL PENYAMBUNG WARISAN Kuntum Seroja , Dewi Kesuma Jabatan Pendidikan Politeknik dan Kolej Komuniti, W.P. Putrajaya, Malaysia [email protected] , [email protected] Merdu alunan bilal berperi, Menyeru hamba doa dipanjatkan, Jika sungguh halal dicari, Nikmat haram pasti diendahkan. Bermandi peluh seharian mencuci, Di dalam raga pakaian disimpan, Kalau sungguh bersih dan suci, Pastikan juga halalan toyyiban. Pondok kecil di tepi titi, Tempat berehat lepaskan lelah, Makanan yang halal pilihan pasti, Hidup aman hati tak resah. Bersimpuh duduk tepian tebing, Asyik melihat si dara menari, Halal menjadi darah dan daging, Buat penyambung legasi lestari. 1 2 1 2 National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) 39

Dalam gelap wali berjalan, Mencari makna mentafsir mimpi, Suci dan bersih jadi amalan, Bahagia rohani impian dikecapi Gelisah di hati sukar ditafsir Ibarat pungguk rindu rembulan, Halal bukan sekadar di bibir, Segenap anggota perlu bergandingan. National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) 40

BERKALI-KALI Zulfa Salsabila Jabatan Pendidikan Politeknik dan Kolej Komuniti, W.P. Putrajaya, Malaysia [email protected] Sudah berkali-kali aku dijemput Illahi ke tempat mulia ini. Ada sahabat perli, “asyik ke situ je...” katanya. “Rindu tak berpenghujung, rindu tak bertepi” aku berbisik dalam hati sahaja, kerana aku tidak mampu untuk menjelaskan dengan kata-kata. Setiap kali aku ke tempat ini, ia ditaja oleh sipemberi yang baik hati lagi pemurah. Setiap kali ke sini jugalah aku sentiasa mendoakan agar si pemberi tersebut diberi rezeki yang melimpah-ruah, kesihatan yang baik, dan diberi sebaik-baik kebaikan didunia dan ganjaran syurga. “Nikmat Tuhan kamu yang manakah yang kamu dustakan?.” Sepotong ayat al-Quran sering berlegar-legar. Tanpa disedari air mataku berlinang. Perjalanan ibadah ini amat memenatkan, tapi kenapa ye ia tidak menjemukan? Perjalanan ibadah ini meletihkan, tapi kenapa ye ia dirindukan? Allahu Akbar, Allah Maha Besar. Itulah nikmat yang Allah anugerahkan. Tiada orang miskin, mahupun orang berharta, mahupun orang berpangkat, mahupun orang tua, mahupun orang sakit, mahupun kanak-kanak, hadir ke sini tanpa jemputan Illahi. Hatiku berbisik sambil melihat nenek yang berada di atas kerusi roda, “Ya Allah, kalau suatu hari nanti aku sudah tidak berdaya adakah aku sanggup ke rumah mu lagi?”. Kuat betul semangat mereka. National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) 41

Sedang aku menaiki eskalator terlihat pula pada jemaah yang teragak-agak untuk menggunakan eskalator. Agaknya ini kali pertama dia keluar negara, ini kali pertama dia naik kapal terbang dan ini kali pertama dia berjauhan dengan keluarga. Sebab itulah ada jemaah yang segerombolan berpimpinan tangan. Takut terlepas, takut sesat, takut hilang. Pengorbanan harta sudah pasti, walaupun serba-serbi kekurangan. Malunya rasa diri ini, terasa diri ini begitu kerdil. Semesta alam nikmat diberi, sedikit kesyukuran kepada-Nya. Berlinang lagi air mataku. Sesungguhnya, pemergian ke sana bukanlah semata-mata atas kekuatan fizikal, mental atau berkemampuan. Sesungguhnya jemputan Illahi lah yang menjentik hati-hati ini. Sudah berkali-kali aku sampai di tempat mulia ini. Setiap kali kakiku menjejak, tiada perasan yang dapat diungkap. Perasaan sedih, gembira, suka dan hiba bercampur baur. Aku sangat suka membacakan doa-doa kenalan yang dihimpun di sana. Melihat ratusan ribuan berkumpul di sini, dalam hatiku berbisik, “Ya Allah terlalu banyak hajat yang kau makbulkan, terlalu banyak permintaan yang kau tunaikan”. Hati berbisik “Astaghfirullah”, seolah-olah meragui kemampuan Tuhan pula. Itulah Tuhan sekalian alam, berkuasa atas apa yang dikehendaki-Nya. Aku menyampaikan doa-doa kenalan dengan penuh pengharapan dan penghayatan. Sesungguhnya bila kita membuka ruang untuk kenalan menyampaikan doa di sana baru kita sedar bahawa ujian mereka lebih besar, masalah mereka lebih rumit, harapan mereka lebih tinggi. Sebaik mana kita dengan kenalan, kita tidak tahu sejauh mana pengharapan mereka pada yang Esa. National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) 42

“Allahuakbar” dalam hati aku berbisik, “Ya Allah tak sangka ye sipolan sipolan ada masalah seperti ini”. Timbul rasa sesal. Sebenarnya itulah yang membezakan pergantungan hamba pada Tuhan sekalian alam. Sudah tentu tidak sama permintaan kepada seorang sahabat berbanding permintaan kepada Allah. Sesungguhnya perspektif mengubah segalanya. Berkali-kali badan ini ditolak oleh badan manusia. Sekali-sekala aku dapat bertahan. Sekali-sekala terpaling badan dibuatnya. Kalau ikutkan hati aku memang perlu bersabar, tapi sekali- sekala aku terpaksa membalas juga, walaupun badan ini tidak sekuat mereka. Dalam hati aku berbisik lagi, “dari negara manakah mereka ini?”. Hatiku berbicara lagi, “adakah makanan ruji boleh buat mereka jadi sekuat ini?”. Lantas, aku memujuk hati agar perlu banyak bersabar. Sebelum ini aku sentiasa berdoa agar menjadi tetamu istimewa Allah dalam perjalanan ibadah ini. Otak aku ligat berfikir, “kalau aku tetamu istimewa, nah.. mereka pun tentu juga tetamu istimewa Allah”. Aku dan mereka mempunyai satu persamaan dan tujuan, iaitu mengharapkan pengampunan dan membawa hajat untuk dimakbulkan. Apabila duduk solat, disebelah aku rupanya empunya badan yang menolak aku tadi. Baik budi pekertinya, kurma dihulur, sentiasa mendoakan yang terbaik, maka bercakaplah kami seperti ayam dengan itik. Aku daripada Malaysia, dia daripada Turki. Sesungguhnya perspektif mengubah segalanya. National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) 43

Ustaz berkata, “tak semestinya kita pergi umrah kita boleh masuk syurga dan tak semestinya orang yang tak pergi umrah tak boleh masuk syurga”. Setuju, umrah bukan tiket ke syurga! Hati mengiyakan pernyataan ustaz. Namun, hati ini masih selalu dan terlalu rindu. Ada getaran tatkala melihat Kaabah, ada getaran ketika melihat Masjid Nabawi, teringatkan Rasulullah SAW. Tenang, mendamaikan, mengasyikkan. Dalam sujud terakhir di Mekah dan Madinah aku berdoa, “Ya Allah sekiranya aku tiada lagi dibumi ini, inilah kali terakhir aku akan jejak ke rumah-Mu yang mulia ini, ampunilah segala dosa-dosaku, tetapi Ya Allah, sekiranya ada lagi hembusan nafasku dibumi ini, maka jemputlah diriku berkali-kali ke rumah-Mu”. Mungkin inilah doa yang dimakbulkan sehingga Allah menjemputku berkali-kali. Terima kasih Allah! Pengajaran: Sentiasa bersangka baik dengan Allah dan manusia, menikmati kehidupan dengan penuh rasa syukur; dan mendoakan yang terbaik untuk orang lain. National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) 44

Pilihan Kita? Penulis 1 Pemilihan kosmetik dan teknik solekan berperanan untuk menyerlahkan kecantikan dan keperibadian. Rajah 1 Jamaludin, Mazlina, Che Kadir, Budiah Karmilie2, Sepiaail, Marzuki 3 Kolej Komuniti Sungai Siput, Perak, Malaysia 1 Politeknik Sultan Idris Shah, Selangor, Malaysia2 Politeknik Sultan Azlan Shah, Perak, Malaysia 3 [email protected] 1 [email protected] 2 Terdapat banyak produk kosmetik dalam pasaran, dan ia menjadi cabaran kepada pengguna untuk memilih produk yang halal dan bersesuaian dengan jenis kulit mereka. Pemilihan produk kosmetik yang halal adalah dengan memastikan produk tersebut telah mendapat pengiktirafan halal daripada Jabatan Kemajuan Islam Malaysia (JAKIM) dengan merujuk kepada logo halal Malaysia pada produk berkenaan. Rajah 1 menunjukkan logo halal Malaysia yang sah. Halalkah Kosmetik Nak Cantik dan Mengancam, Tetapi… Pemilihan Produk Kosmetik Halal National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) 45

Tidak termasuk mana-mana bahagian haiwan yang dilarang oleh undangundang Syariah untuk diambil oleh seseorang Islam atau yang belum disembelih mengikut undang-undang Syariah. Tidak mengandungi apa-apa yang tidak boleh diterima menurut hukum dan fatwa Syariah; Tidak mempunyai hubungan dengan Undang-undang Syariah atau fatwa; Tidak termasuk mana-mana bahagian atau hasil manusia yang tidak dibenarkan oleh undang-undang dan fatwa Syariah; Tidak mengandungi bahan yang beracun atau berbahaya kepada kesihatan manusia: Belum dibuat, diproses atau dihasilkan menggunakan apa-apa instrumen yang tercemar najs mengikut undang-undang dan fatwa Syariah, dan Bahan yang tidak memenuhi ITENS 3.4 (a) dan (b) tidak telah bersentuhan, dicampur, atau berdekatan dengan bahan itu semasa proses penyediaan, pemprosesan atau penyimpanan. Produk kosmetik yang telah menerima pengiktifan daripada SIRIM mempunyai jaminan kualiti sepanjang proses pengilangan, pengawasan produk, penyimpanan dan penghantaran. Walau bagaimanapun, ISO 22716:2007 ini tidak mengawal bahan yang digunakan untuk menghasilkan produk kosmetik, dan ia juga tidak merangkumi usaha penyelidikan dan pembangunan yang berkaitan dengan produk kosmetik yang dihasilkan. Garis Panduan MS2634:2016 Halal Cosmetics : General Requirements ISO 22716:2007 Amalan Pengilangan Kosmetik Berkualiti Tinggi National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) 46

Wanita dinasihatkan untuk menyemak kandungan alat solek yang ingin digunakan, dan tidak mempercayai testimoni atau dakwaan lisan semata-mata. Wanita tidak seharusnya membeli alat solek daripada peniaga yang diragui atau di platform yang tidak sah. Pengguna dinasihatkan untuk mendapatkan produk kosmetik mereka di farmasi yang berdaftar kerana produk yang dipasarkan di farmasi telah melalui tapisan produk dan keselamatan penggunaan. (Aisha Ria Ginanti:2021) Di samping itu, wanita juga digalakkan memilih produk kosmetik yang vegan, iaitu yang hanya mengandungi bahan daripada tumbuhan kerana bahan daripada tumbuhan diyakini halal. Aisha Ria Ginanti, (2021). 10 Skincare Lokal Organik, Natural, Vegan atau Cruelty-free. (Bukalapak.com 2024) Malaysian Standard, 2019, Halal Cosmetics: General Requirements (First revision) MS2634:2019 Kebersihan dan kesucian adalah dua perkara yang perlu diambil kira apabila menggunakan kosmetik mengikut ajaran Islam. Kosmetik yang bersifat halal dan tidak haram dalam Islam boleh digunakan dengan selamat dan boleh memberi manfaat kepada aplikasinya. Sebaliknya penggunaan kosmetik yang haram dibimbangi akan mengakibatkan ibadah yang dilaksanakan tidak diterima oleh Allah. Rujukan: Sesungguhnya dunia itu adalah perhiasan. Dan sebaik-baik perhiasan dunia adalah wanita solehah - HR.Muslim Pesanan Buat Wanita National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) 47

Penulisan Ilmiah

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) ACCEPTANCE OF MELOSEL FRUIT LEATHER AMONG CONSUMER Puteri Nurhafizah Binti Sulaiman 1 , Muhammad Hamirul Hafizan Bin Muhammad Zaidi 2 , Aliah Maisarah Binti Adam 3 , Aminah Salimah Binti Zainal Abidin 4 Politeknik Sultan Idris Shah, Sabak Bernam, Selangor [email protected] Highlights: In terms of diet, fruits are the most essential component. They are abundant in vital elements that are crucial for immunity development, including as vitamins, proteins, minerals, phytochemicals, and others. Melosel’s fruit leather aligns with the food industry’s current trend that people now days focus on healthy diets. Fruit leather is an appetizing snack made with by fruit puree that was thinly to dry with a chewy texture. It is a new kind of snack to be enjoyed by everyone. Other than the natural color of the fruit, no artificial coloring is used in this snack. Fruit leather and melosel are less well-known, but this innovative product will help both locals and city dwellers become acquainted with both products. The problem of this product, the Melosel is not very well known and it is not being marketed widely because of supply. The fruit itself not widely produce by farmer because of the green house cost. The Melosel need to cultivate in green house to survive. However, making it to fruit leather, the Melon Selangor or Melosel can produce a new product innovation and introduce it to the market. Consumers have the option of trying a new snack in healthy way. Key words: Melosel; Fruit Leather; Healthy Snack; Lifestyle Introduction According to Slavin and Lloyd (2012), fruits are regarded as the most significant dietary component due to their higher amounts of fiber, minerals, vitamins, and especially electrolytes, phytochemicals, and antioxidants. Due to their higher concentrations of anthocyanins, flavanols, and procynadins, fruits offer the majority of health advantages. In Malaysia, there is a new fruit that called MeloSel. This fruit is one of the Sabak Bernam Area Development projects (SAPDA). Futhermore the project has been successfully produced 500 MeloSel trees equal to 500 pieces around Sabak Bernam that stated on newspaper Selangor Kini at 14 January 2023. MeloSel is a fruit cannot be grown in the open air because it can be exposed to rain, acid, or pests, whereby discourages its production, and should be planted in a greenhouse only (Exco Pertanian Ir Izham Hashim, Selangor Kini, 14 January 2023). The benefits of Melosel are low in calories, and full of vitamins, minerals, and antioxidants (Healthline by SaVanna Shoemaker, MS, RDN, LD). Fruits are frequently contaminated by microorganisms when they come into touch with dust, soil, or water, as well as during the handling, harvesting, and post-harvest processing processes. This leads in the presence of a diverse spectrum of microorganisms, including human and plant diseases. (Eni et. al., 2010). Melosel is a fruit product that can only be found in the Sabak Bernam area and Sungai Panjang Agro Tourism Sdn Bhd is one of Selangor's Melosel producers (Berita Harian 2023). Furthermore, melosel is fruit-growing in greenhouses only. The State Government allocated RM200,000 to expand the Selangor Melon (MeloSel) fruit-growing greenhouse program and an estimate of more than RM25,000 for one greenhouse for 500 Melosel trees equal to 500 fruits (Selangor Kini, 14 January 2023). The greatest approach to preserve the fruits is to turn them into leathers. Fruit leather was thought to have originated in the Persian Empire. It was known as 'Pestil' in Turkey, 'Bastegh' in Armenia, Qama and Aldeen in Syria and other Arab nations, and 'Fruit roll or Fruit leather' in the United States. Harshini Bandaru and Manish Bakshi stated that fruit leathers are reconstructed fruits created from concentrations of fruit liquids or fruit pulp and other elements that have been dried. Fruit leathers composed of pulp are the most popular 48

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) among customers because they include a high concentration of carbohydrates, fibers, vitamins, antioxidants, and minerals. As summary, this product can be sold since it can be used to diversify its functions, allowing it to be used as one of the most popular items in the nation while also allowing it to operate as another type of product. Product Description Fruit leathers are dried and dehydrated fruits. These are chewy, delectable dried fruit products. These are created by spreading the pulp on stainless or aluminum trays and then drying or dehydrating them at a specific temperature till the moisture level reaches 15-20%. Drying methods include solar drying, cabinet drying, hot air drying, microwave oven drying, vacuum drying, and freeze drying. After drying, the leather is pulled from the pans and packaged. Because of its novelty and lovely appearance, as well as the fact that it does not require refrigeration, it was deemed the finest method for incorporating fruit solids and is widely appreciated by people of all ages, particularly children and adults. Leathers are also made from ripe fruits that have been left behind. Fruit leather is just fruit that has lost its moisture content. Many dehydration procedures remove water or moisture content from fruit pulp, allowing the product to remain longer. It is cost effective because it allows you to buy fruits in bulk and assures that they do not spoil. Flow chart for the preparation of Fruit Leather Selection of decent quality fruit ↓ Cleaning ↓ Peeling ↓ Cutting into appropriate dice ↓ Stewing ↓ Blending ↓ Addition of ingredients ↓ Spreading of puree on the parchment paper ↓ Drying ↓ Cutting into slices and packing Final Product Melosel is an excellent choice for fruit leather innovation. Melosel was chosen because it does not expose many people. As a result, the study identifies this fruit leather as a food innovation as one of the factors attracting people to try the flavor of melosel. Furthermore, by using melosel as the primary fruit, researchers hope to produce a variety of rarely consumed fruit leather in Malaysia. 49

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Results & Discussion This study aims to determine the acceptance of MeloSel fruit leather among consumer. It is collects data regarding the acceptance of the fruit leather 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 53 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 98.1% Staff Politeknik 1.9% Age 18-25 years old 98.1% 34-41 years old 1.9% Section B: Sensory Test Taste Sour 35.8% Neutral Sweet 37.7% Agree Texture Chewy 39.6% Agree Color Yellow 54.7% Strongly Agree Smell No aroma 47.2% Strongly Agree Commercialized Yes 96.2% The results showed that the acceptance of MeloSel fruit leather is a positive and mostly the consumer suggested the fruit leather can be commercialized as a healthy snack. In Malaysia, the term of fruit leather is an uncommon because of the technique and preparation. This product is a new innovation in Malaysia that can be considered of healthy snack. Conclusion Melosel Fruit Leather is healthy snack made from fruit puree that is thin to dry and has a chewy texture. It's a new type of snack for everyone to enjoy. In this busy and dynamic life, the presence of a suitable snack to enjoy at any time is not just a luxury but a necessity. Snacks that can be enjoyed without a time limit do not and only offer taste pleasure. It is a represents a unique and innovative product on the market, offering a delicious combination of natural taste and nutritional benefits. As a consumer, understanding the essence of melosel involves delving into its unique characteristics and production process. In the future research, 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. Moreover, the fruit leather can be sent to laboratory to know the nutrition value whereby the process of making using heat and some of nutrition may be disappear. 50

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) References Addai ZR, Abdullah A, Mutalib SA, Musar KH. “Evaluation of fruit leather made from two cultivars of papaya,” Italin journal of food science 2016;28:73-82 Demarchi M, Quintero Ruiz NA, Concellon A, Giner SA. “Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers,” Food and Bi]. Diamante, L. M., Bai, X., & Busch, J. (2014). Fruit Leathers: Method of Preparation and Effect of Different Conditions on Qualities. International Journal of Food Science, 2014, 1–12. https://doi.org/10.1155/2014/139890 Editor. (2023, January 15). Last June, Her Majesty Tengku Permaisuri Selangor agreed to launch five plant seeds in Selangor Fruit Valley. In addition to two types of melon seeds (crunchy and sweet), Tengku Permaisuri Norashikin also launched two types of corn (grain and sweet) and papaya produced by Green World Genetics Sdn Bhd. At the launch, His Majesty also agreed to choose some suggested names such as Melon Selangor or Melo Sel for the crunchy variety. Https://Www.businesstoday.com.my/. https://www.businesstoday.com.my/2023/01/15/smart-technology-in-melon-farming/ Eni et al. Microbial quality of fruits and vegetables sold in Sango Ota, Ogun State, Nigeria, African journal of food science 2010;4(5):291-296 Javaria, S., Marwat, A., Nadeem, M., Zerlasht, M., Kareem, A., Rubab, I., & Munir, M. (2021). Development and Physico-Chemical Characterization of Apple-Peach Fruit Leather. Pakistan Journal of Agricultural Research, 34(2). https://doi.org/10.17582/journal.pjar/2021/34.2.318.324 Honeydew vs. Cantaloupe: What’s the Difference? (2019, June 19). Healthline. https://www.healthline.com/nutrition/honeydew-vs-cantaloupe Shehata, S. A., Abdelrahman, S. Z., Megahed, M. M. A., Abdeldaym, E. A., El-Mogy, M. M., & Abdelgawad, K. F. (2021). Extending Shelf Life and Maintaining Quality of Tomato Fruit by Calcium Chloride, Hydrogen Peroxide, Chitosan, and Ozonated Water. Horticulturae, 7(9), 309. https://doi.org/10.3390/horticulturae7090309 Slavin JL, Lloyd B. Health benefits of fruits and vegetables. Advances in Nutrition 2012;3(4):506-16. Taib, H. (2023, January 14). RM200,000 dibelanja perluas program rumah hijau tanaman Melon Selangor. Selangorkini. https://selangorkini.my/2023/01/rm200000-dibelanjaperluas-program-rumah-hijau-tanaman-melon-selangor/ 51

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) “DEVELOPING HEALTHIER AND MORE SUSTAINABLE FOODS THROUGH FOOD INNOVATION” Muhammad Aidil Adham Bin Jeffridin1, Nur Aida Jasmine Binti Jasmani2, Nur Alya Nasuha Binti Azhar3, Nurul Fathiah Sufiah Binti Mohd Najhan4* Politeknik Sultan Idris Shah, Sabak Bernam, Selangor1234 1 [email protected] 2 [email protected] 3 [email protected] 4 [email protected]* The current demand for healthy and sustainable foods has encouraged the development of new alternatives even in traditional products. Meranti sprouts or also known as ulam is a traditional vegetable that is commonly grown by local farmers. Nowadays, there are less meranti sprouts marketed in any market. However, there are still sales and farms of meranti sprouts, such as in Sungai Panjang Agro Tourism (SPAT) reference from Sungai Besar Tourism (2023). Therefore, the study wants to identify the factors of Sultan Idris Shah Polytechnic students (PSIS) in choosing vegetables. The results of this study may help the local industry and farmers who produce meranti sprouts in generating locally. In addition to introducing meranti sprouts to all communities. This study is using the quantitative method by distributing the questionnaire via online using google form. This innovation project creates a new cookie flavour without using any additional colouring and other food additives. It can only be produced from Meranti Buds and opens up the opportunity for all local farmers to open up opportunities to innovate products in the market. A total of 75 respondents have successfully answered the questionnaire given. The results of a study show a positive feedback about its overall quality. Many believe the unique and tasty nature of the product makes it marketable, especially among vegetarians and vegetable enthusiasts, urging its commercialization. Key words: food Innovation; agriculture; meranti sprouts Introduction This article aims to discuss the background of study and how to reinvent items to be more attractive and develop fresh concepts to make products more attractive. The objectives of the study have been made and adjusted according to the research question such as the main factors for product innovation. It helps us to produce a complete study. Research objective to produce food innovation based on Meranti Sprouts Agriculture food product. To determine PSIS's students’ acceptance with agriculture food innovation. Research question, why is the PSIS student interested in the product? Why did the PSIS student select and purchase the product. Innovation is a process by which a domain, a product, or a service is renewed and brought up to date by applying new processes, introducing new techniques, or establishing successful ideas to create new value. The creation of value is a defining characteristic of innovation. The Importance of innovation drives people to find opportunities and increase productivity. Statistics from the National Morbidity and Health Survey (NHMS) 2019, 94.9 percent of adults in this country do not consume the number of vegetables as recommended. This shows that the acceptance of vegetables is very low among Malaysians, especially for children to help their growth. 52

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Problem Statement In Malaysia, there's a widespread issue of adults not eating enough vegetables 94.9 percent fall short of recommended intake (NHMS 2019). This Special Issue provides a multidisciplinary view of food innovation including studies focused on the production of healthier and more sustainable foods by using novel ingredients. The country also faces significant food waste, with over 400 tons discarded in 2021, including 24 percent edible vegetables and meat. The dislike for raw vegetable taste, stemming from negative initial experiences, contributes to this problem. Addressing these challenges is essential not only for promoting better nutrition but also for combating the broader issue of food waste in Malaysia. Product Description To improve the nutritional intends, the researcher innovate meranti sprouts into a light and healthy snack, namely Meranti Cookies. Meranti Sprouts is a healthy cookie that can increase children interest for vegetables in the portion of cookies they eaten. This innovation also increases the appeal of all age groups about vegetables and reduce waste and waste of vegetables as this research collaborated and obtained Meranti Sprouts from Sungai Panjang Agriculture Tourism (SPAT). In addition, it can help farmer, entrepreneur and to promote Meranti Sprout while simultaneously considering consumers’ perception of food innovation, will be crucial to produce healthier, safer, and more sustainable foods in the future. Product Development To complete the development of this project. It goes through 4 phases: Phases 1- Product Identification: In this phase, we do research on the name and branding, key features, target audience, positioning, packaging, and labelling for our product innovation. Phases 2- Product Design: We discussed the product, which is about the innovative product Meranti Cookies. In terms of packaging that is suitable for use. The weight of cookies that is suitable for sale according to the price and size of the package. The design and label that fits on the package to attract the attention of customers. Because of the appropriate packaging, it causes the quality and duration of the meal that will be packed, said by Farahin Fadzil from The Rakyat Post (2023). Phase 3- Product Process: We start with the selection of suitable and high-quality raw materials. Next, we find the right package for the cookies and start processing the cookies. Finally, a way to increase sales and introduce Meranti Cookies to customers. 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. 53

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Product Process The process of crafting Meranti Cookies is a meticulous journey involving careful ingredient selection, proportions, and processing methods to meet specific goals. This planning phase adapts the product to dietary preferences, nutritional standards, and diverse consumer needs, shaping the innovation's trajectory. Packaging is a pivotal consideration, not just for freshness but also to embrace sustainability, aligning with the industry's eco-friendly trends. The challenge lies in preserving flavour while maintaining nutritional value, addressed through innovative cooking techniques and ingredient combinations. This dual focus caters to modern consumers seeking delightful culinary experiences without compromising on health, reflecting a commitment to excellence in taste and nutritional integrity. Final Product Final product is a crucial aspect of its launch and presentation to the market or audience. Our product serves nutrient-dense food is one way to carry out or enhance this innovation in the future and create interest and establish its value proposition. Our product name is Cookies Meranti. This helps in creating brand recognition and sets the tone for the introduction. Brief description is to provide a concise and clear description of the product. Highlight its main features and functionalities. This should give the audience a quick understanding of what the product does. The value proposition is good for everyone, and the product brings benefits to the users. Our target Audience is for PSIS students and staff. Meranti Cookies specify who can benefit the most from eating our product. This helps in tailoring the message to resonate with the intended users. Results and Discussion This section outlines the measure emerging from public's knowledge of what a meranti sprout is and what product innovation is. This study is focused around Politeknik Sultan Idris Shah, the study used quantitative research methodologies to provide a full grasp of the issue under inquiry. This study uses a questionnaire as a research instrument and is distributed to respondents using Google Form. A total of 75 respondents participated. The findings of the study show: Table 1: Finding table Question Number Of Respondent Mean Demographic The Age of The Respondent 75 25 The Gender of Respondent 75 37.5 Food Waste Disposal of vegetables among respondents 75 37.5 Meranti sprouts as new products in order to reduce waste. 75 37.5 The reason for the waste of meranti shoots is because many people do not know about its advantages. 75 37.5 Vegetable Acceptance Choose vegetables as part of a regular diet. 75 37.5 54

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) The attraction of meranti sprouts is made as a tasty and nutritious snack. 75 37.5 Respondents' enjoyment of vegetables. 75 37.5 Awareness of the health benefits of Meranti sprouts. 75 37.5 Junk Food (Meranti Cookies, product innovation) Respondents' desire to try our new product. 75 37.5 The appeal of our new product by the respondents is Meranti Cookies, a healthy product that has been creatively changed. 75 75 Interest in fast food among teenagers. 75 37.5 Market Marati Cookies in the market 75 25 From the stipulated data in Table 1, it can be concluded that the product features, product functionality and product design of this interactive map have the highest mean between 25- 75. This shows the ability to continue the innovation of new and well-known products in the market. The data shows high and stable quality. In addition, respondents who are satisfied in terms of the introduction of meranti sprouts, finding products and producing products. Furthermore, the research findings indicate that among teenagers, particularly in the 18-20 age group, there is a strong acceptance of vegetables, with 81 percent expressing a liking for and regular consumption of vegetables. Additionally, 96 percent of respondents show interest in trying vegetable-based products. While 57 percent are aware of the benefits of Meranti sprouts, the bitter taste poses a challenge. However, 99 percent support the idea of using Meranti sprouts in the market, emphasizing the potential for consumer interest. Respondents highly rate the taste, texture, and colour of the product, expressing positive feedback about its overall quality. Many believe the unique and tasty nature of the product makes it marketable, especially among vegetarians and vegetable enthusiasts, urging its commercialization. Conclusion This study has highlighted the importance of research focused on specific matters, such as the acceptance of vegetables among the surrounding community and studies to continue the innovation products that will be made. In this section, we have focused on research materials that are currently being conducted. Starting from the background of meranti sprouts, the marketing results of nachos in the market and finally the innovation of nachos meranti with dip which is the main source of the research that will be conducted. All the data that is proposed will be collected to see the direction of innovation products. Getting more young people to eat nutrient-dense food is one way to carry out or enhance this innovation in the future. A future endeavour to sustain or improve the invention would be to encourage more young people to consume healthful foods. Furthermore, we will broaden the market for our products to include the general public. 55

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) References Admin. (2017). Sejarah Biskut. Retrieved from .abangbrian: https://www.abangbrian.com/2017/sejarah-biskut/ Anem, M. (2017, May 17). Pucuk Daun Meranti - Sayur Enak. Retrieved from animhosnan: https://animhosnan.blogspot.com/2017/05/pucuk-daun-meranti-sayur-enak.html Basra. (2020, December 10). Veggie Cookies, Kue Sehat Solusi Anak Tak Suka Sayur. Retrieved from kumparan: https://kumparan.com/beritaanaksurabaya/veggiecookies-kue-sehat-solusi-anak-tak-suka-sayur-1ukjRSKGjUA Bernama. (2022, June 22). Syarikat Malaysia Raih Manfaat Daripada Penyertaan di Ekspo 2020 Dubai. Retrieved from Bernama: https://www.bernama.com/bm/am/news_ekspo_dubai.php?id=2093663 Chan Ying Ying, N. Y. (2020). National Health and Morbidity Survey 2019. Retrieved from iptk: https://iptk.moh.gov.my/images/technical_report/2020/FactSheet_BI_AUG2020.pdf Fadzil, F. (2023, June 19). Nak Tahu Kenapa Plastik Keropok Lagi Banyak ‘Angin’ Dari Isi? Ini Sebabnya! Retrieved from therakyatpost: https://www.therakyatpost.com/trpbm/viral/2023/06/19/nak-tahu-kenapa-plastikkeropok-lagi-banyak-angin-dari-isi-ini-sebabnya/ Muz, C. @. (2010, June 28). Sayur Lemak Pucuk Meranti. Retrieved from rencahhidupku: https://rencahhidupku.blogspot.com/2010/06/sayur-lemak-pucuk-meranti.html Nara, A. (2017). Tak Gemar Makan Sayur Kerana Rasanya Pahit? Anda Pasti Berubah Fikiran Jika Tahu Ini Khasiatnya. Retrieved from beautifulnara: https://beautifulnara.com/tak-gemar-makan-sayur-kerana-rasanya-pahit-anda-pastiberubah-fikiran-jika-tahu-ini-khasiatnya/ Nusi, N. H. (2023, May 7). Petani rugi ratusan juta akibat lambakan sayur. Retrieved from Kosmos: https://sihatologi.com/ms/makan-sayur/ Petani, W. (2016, Julai 12). Sayuran Kampung : Pokok Meranti. Retrieved from Warisan Petani: https://beautifulnara.com/tak-gemar-makan-sayur-kerana-rasanya-pahitanda-pasti-berubah-fikiran-jika-tahu-ini-khasiatnya/ Rosmawati. (2020, May 10). Analisis Tahap dalam Ujian Statistik Deskriptif. Retrieved from Rosma212: https://rosma212.wordpress.com/2020/05/10/analisis-tahap-dalam-ujianstatistik-deskriptif/ Tourism, S. P. (2023). Sungai Panjang Agro Tourism. Retrieved from https://sungaibesartourism.com/: https://sungaibesartourism.com/tentang-kami/ Zuradi, D. K. (2029). Makan Sayur: 94.9% Rakyat Malaysia Tak Suka Makan Sayur? Retrieved from sihatologi: https://sihatologi.com/ms/makan-sayur/ 56

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) HALAL FOOD INNOVATION OF MELO SEL KIMCHEE THROUGH FERMENTATION PROCESS NURUL FARISYAH BINTI AZLY HISHAM1 , MUHAMMAD MU’AZ HANIF BIN ZULKIFLY2 , NURUL ASYIQIN BINTI DZULFAKIR ALI3 Politeknik Sultan Idris Shah Sabak Bernam Selangor Darul Ehsan1,2,3 [email protected] , [email protected] , [email protected] Highlights: This project discusses the increasing focus on food innovation in various aspects of the food industry beyond product development. The innovation project is based on the fermentation of Melo Sel fruit. We innovate it to halal Kimchi. Kimchi is a fermented fruit made from Melo Sel fruit, red pepper powder, garlic, hollandaise onion, gochugaru and honey that is traditionally made at home and served as a side dish during meals. Key words: halal kimchi, unique fruit, Melo Sel, fermentation. Introduction The hospitality industry is a very dynamic and diverse field that offers students many opportunities to apply their creativity and entrepreneurial spirit. In the various innovative projects carried out by students, one interesting path is the creation of unique food products. In this regard, our focus will be on the development of a unique melon fruit kimchi, derived from Melo Sel where we take advantage of the unique taste and properties of this fascinating fruit. Melo Sel is a specially bred melon fruit from the state of Selangor where this fruit is produced by local farming entrepreneurs. This fruit has a mixed genetic combination of Japanese and Korean melon. It was given the name because it is a premium and exclusive fruit only available in the Selangor soil. The appearance of the Melo Sel level is yellow and has a dented body and rather hard skin as illustrated in Figure 1. The texture of Melo Sel fruit is crunchy like watermelon and the taste is like milk melon. This fruit has juicy seeds as well. The sweet taste is more prominent after the fruit ripens. Figure 1 Melo Sel Fruit Melo Sel was originally planted commercially in Sungai Besar, Selangor, employing clever farming techniques developed by local entrepreneurs. The farmer uses hydroponic fertigation method to grow these sweet melon plants. The hydroponic fertigation system can reduce water and fertilizer expenditures by up to 60%. The hydroponic fertigation technique also makes it quicker and easier to maintain plants because the replanting procedure only requires a day. Realizing its potential, we decided to make a product that celebrates the 57

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) taste and sweetness of a Melo Sel fruit that is a Melo Sel Kimchee which has a fruity and savoury flavour with a delectable crunch. There are several problems with the current kimchi that are available in the market. First, the halal status of kimchi in the market nowadays is highly arguable. Next, local young people are a version towards eating kimchi because it is mostly made from vegetables. The aim of the study is reflected by the main objectives which are: - 1. To innovate and produce locally made halal kimchi from Melo Sel fruit that is unique and flavourful. 2. To innovate kimchi from Melo Sel fruit so everyone can enjoy it. This study benefits our academic field, especially Politeknik Sultan Idris Shah (PSIS) which can make this study a reference for future innovation in food products. This study can help students or academic staff by giving them an idea and inspiration to think more about food innovation from Melo Sel. Moreover, our academic community, particularly Politeknik Sultan Idris Shah (PSIS), will profit from this study as well because they can use it as a guide for developing new food innovation products in the future. This study can benefit students or academic staff by providing them with a concept and inspiration to consider food innovation from the Melo Sel in further detail. Lastly, we worked along with SPAT (Sungai Panjang Agro Tourism) to come out with innovative and fresh ideas. Next, SPAT also has a sizable farm where several plants are located. In addition, Agro tourism is one of the tourism sectors based on agricultural activities including four (4) main branches; agriculture, fisheries, animal husbandry, and agro-based industries that can be developed and utilized in the context of tourism directly or indirectly, which brings a multiplier effect to the farming community and the country's agro product chain, further contributing to an increase in income for farmers in particular and to the country's GDP in general. Product Description The innovation project is based on Melo Sel fruit. We innovate it to Kimchi. Kimchi is a fermented fruit made from Melo Sel fruit, red pepper powder, garlic, hollandaise onion, gochugaru and honey that is traditionally made at home and served as a side dish during meals. Figure 2 illustrates the ingredients used in the making of the kimchi fermentation process while Figure 3 depicts the final product, which is the fermented Melo Sel Kimchi. 58

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Figure 2 The ingredients used in the fermentation process. Figure 3 The fermented Melo Sel. Results and Discussion This chapter discusses the suggestion, discussions, and recommendation for future study, In the suggestion, it is found in the questionnaire that has been distributed to the respondents for the products improvements. In the discussion. it has been discussed about all the comments provided by respondent through the question that have been given. At the recommendation for future research, has explained about the improvement of the product to be carried out and further diversify the products for the future. This study was conducted for 30 respondents from students of Politeknik Sultan Idris shah (PSIS). As a new product, we need to have few additions from various angles and several forms. As a result of the discussion there are a few suggestions to improve those problems. There are some suggestions as most of the respondents have given their opinion about the taste and texture where we had to marinate the fruit longer and make it crispier and more delicious. Because of this, we need to improve food performance by improving taste and texture. After those other suggestions, we are making more quantities on each product. With a delicious texture and taste that is more palatable indirectly attracts people to kimchi, innovated to produce healthy, high quality and marketable food. There are several methods of promotion that are used to help the establishment of products such as direct sales methods, giving brochures and promoting them on social sites such as Facebook and Twitter. In addition, it can help popularize the product. Conclusion In conclusion, at the end of this study, the researcher was able to introduce Melo Sel fruit to the public by turning it into kimchi and can be enjoyed by the public. We have made some changes mainly in terms of taste to be accepted by the public. Publication, Award, and Intellectual Property (if any) N/A 59

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) References Harian Metro (4 September 2023) Jaga ladang dari rumah. https://www.hmetro.com.my/amp/agro/2023/02/932644/jaga-ladang-dari-rumah Harian Metro (4 September 2023) Mudah selenggara jimat masa https://www.hmetro.com.my/amp/agro/2023/09/1005828/mudah-selenggara-jimatmasa Selangor Journal (6 September 2023) Melon Selangor farm https://selangorjournal.my/2023/01/melon-selangor-farm-uses-smart-methods-toyield-first-500-pieces/ https://sungaibesartourism.com/melosel 60

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Title: MULBERRY SPREAD Nur Hamizah binti Bustaman, Nur Fauziah binti Bahrin, Muhammad Faris bin Rosman Jabatan Pelancongan dan Hospitaliti, Politeknik Sultan Idris Shah, Selangor [email protected] , [email protected] , [email protected] Highlights: This project focuses on food innovation using mulberry fruit as main item. Mulberry Spread is a product that is different from any other product in the market as the mulberry itself is rare and not well known in the market. This product is purely made from mulberry fruit and being added two flavors to make it more unique which are chocolate and peanut butter. Keywords: Mulberry; Mulberry Spread; Food Innovation Introduction Food innovation is the process of creating new food items and manufacturing techniques to create more nutrient-dense foods. A concept is transformed into products or services that add value through the inventive process. Innovative business practices can make goods or services seem more enticing to customers and may boost a company's competitive advantage. Retailers are looking for innovative items to fulfil the constantly changing wants and expectations of consumers. Simply said, innovation is the process of successfully putting a new concept into practice while adding value for your stakeholders and customers. It may be a strategy for a new company model, an updated system for managing your operations, or a plan for a better good or service. It is also can be defined as the process of creating novel or improved food items, formulations, or processes that offer distinctive benefits to customers, the industry, or the environment. It involves the development and introduction of new ingredients, recipes, technologies, packaging, or production methods aimed at enhancing taste, nutritional value, convenience, safety, sustainability, or market appeal. 61

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Problem Statement Mulberry initially grows swiftly, however as they get older, this process slows. A mulberry tree has a long lifespan. It can live for up to 500 years in good condition and for about 200 years on average. Currently, there are 400 different types and sixteen different species of mulberry. However, Mulberry is susceptible to injury and has poor endurance, particularly over long distances. Three days in a plastic bag in the fridge is the ideal amount of time for storage without losing flavour or look. Extending this time frame can be accomplished by freezing or drying. Moreover, mulberry fruit is not well known and not commercialized well especially in Malaysian market. The other berries such as blueberry and strawberry are the one that always there in the market not mulberry. Mulberry is rare in the market and it is a challenge to make consumers know the existence of mulberry fruit. Product Description Mulberry spread is suitable for today’s society that is always busy. A great food product to start the day with the taste of sweetness. A ready-to-eat product that is quick and easy to grab. It gives a brand-new taste of flavor of spread as it is rare in the market. Besides, the mixture of 2 flavors which are chocolate and peanut butter in one food item make it more unique and tastier. This innovative product will help mulberry to be well known in the market. The product development flow chart The product development flow chart is as below: 1) Mulberry Turn off the gas when it’s done and let it cool. Put tapioca starch to make the texture better. Wash mulberries well and drain fruit in covered bowl. Put mulberry, sugar and water together in the pan. Cook the mulberry until mixture thicken and begin to bubble. 62

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) 2) Chocolate 3) Peanut Butter Results & Discussion Mulberry spread is ready-to-eat product suitable for all age especially for students and workers because it’s ready to be eaten during breakfast when the day is so hectic. It is also suitable for family breakfast because it have the taste that everyone can enjoy which are not too sweet and not too sour. It is also a brand new taste of spread as Mulberry fruit is rare in the market. We also chose to produce 2 flavors to make it variety so that people can choose either they want chocolate flavors or peanut butter flavors. The process of making the product was quite challenging especially to maintain the texture but it turns out great eventually. The combination of both flavors with mulberry unexpectedly turns out good and it blends really well. Conclusion In the conclusion, food innovation is a great choice for the final year project as it is proven there are varities of new products that have been produce among students. It helps food industry to go bigger in commercializing food products in the market especially this Mulberry Spread. People in this generation specifically love to try new things and especially ready-to-eat product that they can easily grab on. From this project, we can conclude that we students can learn how to produce product from the beginning until it become a final product. We learn to provide the objectives and doing some research in order to make this product become a successful innovation. On the other hand, students also can learn about problem statement which is why we need to produce this food innovation and how to make it to be a great quality of a product. Other than that, students also exposed with soft skills on how to analyze data by distributing questionnaire to consumers. It added to another skill on collecting data and information among the consumers that have tried the product. Last but not least, students also learn how to summarize and conclude all the process and information through the process of this food product innovation and making it into a final report. Chopped the chocolate finely on the chopping board. Put heavy cream in the pan, stir it for a while and let it simmer. Mix chocolate and heavy cream when the heavy cream is done. Put peanuts into the food processor. Process it until it smooth. Put salt in it and let the food processor run until the texture is smooth. 63

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) References Fillings | Fruit and Cream | Baking Ingredients. (2019, June 18). BAKERpedia. https://bakerpedia.com/ingredients/fillings/ Food Innovation: How and Why do we Innovate Food? (n.d.). Www.fooddocs.com. https://www.fooddocs.com/post/food-innovation HEALTHYADMIN. (2020, September 16). Yuan, Q., & Zhao, L. (2017). The Mulberry (Morus alba L.) Fruit—A Review of Characteristic Components and Health Benefits. Journal of Agricultural and Food Chemistry, 65(48), 10383–10394. https://doi.org/10.1021/acs.jafc.7b03614 Zhang, H., Ma, Z., Luo, X., & Li, X. (2018). Effects of Mulberry Fruit (Morus alba L.) Consumption on Health Outcomes: A Mini-Review. Antioxidants, 7(5), 69. https://doi.org/10.3390/antiox7050069 64

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) TOURISM ATTRACTION INTRACTIVE DIGITAL MAP OF SKYCAMP BY SKYTREX Lidyawati binti Haris 1 , Nurul Amira binti Azman 2 , Wan Aleza binti Azmi3 Politeknik Sultan Idris Shah, Sabak Bernam, Selangor [email protected] Highlights: Interactive digital maps have revolutionized the way we explore, navigate, and interact with geographical information. Unlike traditional static maps before the technologies come, interactive digital maps leverage technology to provide dynamic and customizable experiences for users. These maps are typically accessible online or through specialized software, allowing individuals to engage with spatial data in real-time. These paper discusses based on to produce an interactive digital map and analyze an effectiveness of the interactive map of SkyCamp by Skytrex Key words: Interactive Digital Map, Glamping , Tourism Introduction The creation of Interactive digital map which can been used by tourist that come to SkyCamp by Skytrex and also to tourist that want to know more about that places. Main focus is to develop the map to facilitate tourist come to SkyCamp by Skytrex. With the availability of Interactive Digital Maps, it can further improve the tourism sector in terms of technology and marketing. In addition, by increasing the facilities in terms of maps by making it easier for tourists to see maps and also find out more about the information about the SkyCamp by Skytrex. Creation of mapping and all the process of the data will succeedd using software from Thing link as our primary media to create interactive map. The interactive map also provides the latest features such as videos and 360 photos, information corners, quizzes and also some official links of SkyCamp by Skytrex which can make it easier for users to find out and get information about the places. The users can also feel the convenience by using the Digital Map that we have created. Product Description In this project we want to make it easier for tourists in terms of maps and ways to get information easily using technology. As we know nowadays all are only able to get information with only the stage using technology such as mobile phones. In our Interactive Digital Maps, we will provide several features that can help tourists when they are inside the museum. In addition to being able to see the museum from a 3D view, we also provide a feature for tourists to get information just by scanning the QR code and pressing the provided button. In this way, it will be easier for tourists to browse or get information quickly and quickly. In addition to that, we will add a feature where tourists can answer quizzes about the SkyCamp by Skytrex. And users can see all angles of the museum because we use the 360 degree concept in our Interactive map. The combination of QR codes with digital elements offers a new dimension to visitors. In the project development process, we well-defined project development including the ideation, product definition, prototyping, detailed design, validation/ testing and commercialization. Our team had collaborated closely with various stakeholders, such as SkyCamp by Skytrex management, and visitors to ensure that the maps meet their needs and expectations. 65

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 6 phases: Phase 1: Idea Generation In this phase, we find the place to make an interactive map and 360 videos and we decided to choose SkyCamp by Skytrex. Started things about what kind of items to use in Digital Map. Phase 2: Product Definition. We search more detailed information about SkyCamp by Skytrexand sketch the map using Canva apps. Phase 3: Prototyping . Starting doing interactive digital map by intering the info that we get thru articles, pamphlet, website and some discussion with the management staff in SkyCamp by Skytrex Phase 4: Detailed Design. Doing more details design for SkyCamp by Skytrex using Thing Link apps, FILMORA apps, Insta360 Studio , Canva and AE. These are several steps to make a layout plan of SkyCamp by Skytrex as well as develop the Interactive digital map. Phase 5 : Validation / Testing . Test the Interactive digital map and all the element of 360 videos, photos, and QR code for quizzes been valid and function. Phase 6 : Commercialization : Giving to SkyCamp by Skytrex staff to try and use the Interactive digital map and take a feedback from them. Product Process The process of creating an interactive digital map for SkyCamp by Skytrex includes planning the idea, objectives and features, designing the layout plan, creating informative content about the SkyCamp by Skytrex locations, developing the digital format with interactive features, testing for functionality and compatibility and creating QR codes of information about the main information that have at the SkyCamp by Skytrex, and updating the map to ensure accuracy and usability. Final Product These Interactive Digital Maps contain information about the overall map / layout plan of the SkyCamp by Skytrex. Along this route, an interactive digital map containing information about the Activities, information, facilities that have in SkyCamp by Skytrex. In addition, visitors can also improve their knowledge by answering quiz questions and watching videos that can be accessed by scanning the QR Code. 66

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Results & Discussion This study aims to measure the effectiveness of the interactive digital map for SkyCamp by Skytrexfrom the aspect of product features, content inside the map, user friendly, conveniently, 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. This study uses a questionnaire as a research instrument and is distributed to respondents using Google Forms. A total of 30 respondents participated. Table 1 Question The effectiveness of Skycamp by Skytrex Digital Map 1 2 3 4 5 1. The map of Skycamp by Skytrex is very 3.3 0% 3.3 6.7% 86.7 interactive % % % 2. The Content of the interactive map of the 0% 0% 6.7 13.3 80% Skycamp % % by Skytrex is very clear 3. The pop-up features in interactive map is very 0% 0% 3.3 6.7% 90% interesting % 4. The interactive map is easy to browse 0% 0% 3.3 10% 86.7 % % 5. The interactive map is convenient for tourist 0% 0% 10% 6.7% 83.3 need. % 6. The interactive map is convenient for tourist 0% 3.3 3.3 10% 83.3 activity plan % % % Interactive Digital map for promotion tool 1. This interactive map design is attractive 3.3 0% 3.3 16.7 76.7 % % % % 2. This interactive map is very creative 3.3 0% 0% 13.3 83.3 % % % 3. This interactive map is very convincing 0% 3.3 3.3 20% 73.3 % % % 4. This interactive map is user friendly 0% 3.3 0% 13.3 83.3 % % % 1 – Strongly disagree – 5 Strongly agree Conclusion We get some positive comments from our panel in JPhex 2023 and all respondent from the survey regarding our product, the Interactive Digital Map Of Skycamp By Skytrex has received positive comments and praise based on the resulting digital map and it is able to become one of the new facilities on the Skycamp By Skytrex website to attract more guests to come and visit their place with this digital map and this digital map is also very suitable to be posted on social media where it has the potential to attract the interest of tourists at home and abroad to visit this place and Malaysia as well known as a rich country with beautiful locations to visit at the same time it can further encourage the tourism industry in Malaysia with these ideas and innovations that have been created.At the same time we will also increase the new attraction in this digital map over time so that it is still relevant to be used according to current developments where it is easily accessible and used at any time by scanning and ready to use. 67

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) This interactive digital map will no longer direct someone to the incorrect location. It will be enjoyable for the local residents, students, and visitors to travel to the intended destination. It also learns about other tourist sites. This is also a good moment to create an interactive digital map because it is accessible over the internet and can be found via phone, mobile, and laptop. This interactive digital map might serve as a draw for tourists to visit the location. In fact, we don't even need to go to the location because we can see it on the digital map. Visitors can plan their route through the Skycamp By Skytrex in advance by using the maps interactive features, saving time and avoiding unnecessary walking (Ishida et al., 2016) . This digital map will provide enjoyment to someone while also providing. These interactive maps will be digitalized using augmented reality technology for future planning to fulfil the current trends (Karlsson et al., 2010;Syahidi et al., 2022). Publication, Award, and Intellectual Property Gold Award for JPHEX 2023 References Buckley, R. (2011). Tourism and environment. Annual review of environment and resources, 36, 397-416. 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 Ivanov, S., & Webster, C. (2020). Robots in tourism: A research agenda for tourism economics. Tourism Economics, 26(7), 1065-1085. Ishida et al., 2016. Development of a Zoo Walk Navigation System using the Positional Measurement Technology and the Wireless Communication Technology. Karlsson et al., 2010;Syahidi et al., 2022 . Integrating new technology in established organizations: A mapping of integration mechanisms. Lamichhane, S., Kumar, L., & Wilson, B. (2019). Digital soil mapping algorithms and covariates for soil organic carbon mapping and their implications: A review. Geoderma, 352, 395-413. Wadoux, A. M. C., Minasny, B., & McBratney, A. B. (2020). Machine learning for digital soil mapping: Applications, challenges and suggested solutions. Earth-Science Reviews, 210, 103359. 68

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) INTERACTIVE DIGITAL MAP OF MSEKIN WONDERLAND Mohd Mohadir Bin Harun1 , Farah Natasya Binti Zulkifli2 , Muhamad Zul Khairi Bin Mahadzir3 Politeknik Sultan Idris Shah, Sabak Bernam, Selangor [email protected] Highlights: The tourism industry is transitioning from offline to online information, benefiting both companies and visitors. This project aims to create an Interactive Digital Map of MSekin Wonderland for tourists and provide an interactive experience. The map uses AR and VR applications to enhance information, allowing visitors to explore attractions like water theme parks, restaurants, and hotels. The map includes multimedia elements like photos, videos, and audio guides. The study's finding with a tourist focus group, the digital map enhances their experience and solidifies the area's status as a vacation destination. Key words: Interactive Digital Map, Tourist Attraction, 3Dvista application, Thing Link applications Introduction In the vibrant world of the tourism industry, attractions serve as a lure for tourists from far and wide to explore new destinations. These attractions are captivating points of interest, offering visitors unique experiences, cultural insights, and recreational pleasures (Bhavna Bura, 2023). From natural wonders such as waterfalls to historical landmarks and amusement parks, these places captivate visitors, delivering diverse and exciting experiences that make Malaysia a top tourist destination. These attractions stimulate curiosity by offering avenues for learning, relaxation, and entertainment. All these elements of tourism are integrated into the itinerary offered (UNWTO, 2017). These experiences will shape the narrative that tourists take home. Selangor, a Malaysian state known for its diverse cultural heritage and natural beauty, is a burgeoning tourism destination. Located on the west coast of Peninsular Malaysia, Selangor offers a rich tapestry of experiences ((Tourism.Selangor, 2023). The state's capital, Shah Alam, boasts modern landmarks, while Kuala Selangor exudes historical charm. Visitors can explore Batu Caves, a renowned Hindu pilgrimage site, or indulge in retail therapy at bustling shopping districts like Petaling Jaya. Nature enthusiasts can venture to Kuala Selangor Nature Park or Kuala Lumpur Bird Park. Selangor's vibrant culinary scene, highlighted by its famous seafood and street food, further enriches the tourism experience, making it a captivating destination for tourists. Msekin Wonderland is the first water theme park in Sabak Bernam designed with a family concept in mind. This water park is located near Redang Beach and includes Sekin Hotel & Resort, Ikan Bakar Sekin and Mkopi Laut (Msekin, 2023). Many activities can be done here including swimming and dining. Special facilities are also provided such as hotels, swimming pools, grilled fish restaurants and can rent an electric motorcycle, bike or ATV. The advent of interactive digital maps has revolutionized exploration by providing realtime guidance, multimedia features and customized itineraries accessible via smartphones and tablets. This digital companion is redefining the travel landscape, empowering tourists to optimize their global expeditions with ease (Team, 2023). 69

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Problem Statement Msekin Wonderland, a newly built theme park in Sekinchan district, faces significant challenges because there are no physical or digital maps developed for visitor information. This lack of physical and digital maps causes the accessibility of information about the facilities and activities offered to be limited, making it difficult for visitors to plan their activities before and during their stay at the theme park and miss the main attractions (Msekin, 2023). The absence of physical and digital maps can result in poor indoor navigation, leading to losses, increased losses, and an unsatisfactory tourist experience. Traditional solutions include flyers and social media posts, but these methods do not significantly increase the number of visitors. The absence of digital maps is even more disadvantageous, as it contributes to the increase of information assets for visitors in line with today's technology-savvy world. Based on this problem, the objectives of this project are (a) To increase the user experience and number of visitors to Msekin Wonderland, (b) To produce an interactive digital map with visual characteristics for Msekin Wonderland and (c) To analyze the effectiveness of the interactive digital map about MSekin Wonderland Product Description Interactive digital map Msekin Wonderland is developed using technologies such as virtual reality (VR) and augmented reality (AR) to create an immersive travel experience. The map is designed using the concept of an intuitive and responsive interface to multiple devices. It allows visitors to explore exclusive information about Msekin Wonderland such as water activities, accommodation, food and beverage, ticket costs, opening hours and more. The map also combines aerial photographic imagery, 360-degree video, and GIS data for an up-to-date and comprehensive digital map for route and travel planning. AR overlays digital information on the real world, allowing users to zoom in and out of maps, pan across different areas and search for specific locations. In addition to this, visitors can also improve their understanding by answering quizzes and exploring the information provided. This interactive map was designed using 3D Vista, thing link, quizzes, Canva and the Insta360 X3 camera, and is accessible to users with disabilities. The map can be navigated by visitors through existing websites and social media platforms. Usability testing has been conducted to ensure the accuracy, user friendliness and effectiveness of this product to tourists and the market. The project frameworks A tool that provides guidance and structure for the execution of a project. Our project framework is as below: 70

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: Report In this phase, we do research on the background of Msekin Wonderland. Also, we discussed the theme of the interactive digital map of MSekin Wonderland. Phase 2: Information We do a short Interview with the person in charge and the tourist at the Msekin Wonderland to Get more information and first impressions. Also search for information about Msekin Wonderland or data from articles, journals, and official websites. Phase 3: Product Design We discussed the product, which is the Interactive digital map for MSekin Wonderland. The product anatomy is discussed and negotiated to achieve a result that is satisfactory to both of us and the consumer/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 mSekin Wonderland includes planning objectives and features, designing a visual layout, creating informative content about the location of parts found in mSekin Wonderland, developing a digital format with interactive features, testing functionality and compatibility, integrating it into the digital map MSekin Wonderland website and social media, and create key informational pop-ups on MSekin Wonderland, and update maps to ensure accuracy and usability. Final Product All the information you need to visit Msekin Wonderland is available on this digital map starting from the main entrance of Msekin or from the vehicle parking area up to the point where the journey ends at Laut Mkopi, which leads directly to Redang Beach. We use simple and eye-catching design elements in addition to using user-friendly navigation controls and features such as location markers and pop-ups that update with the latest information about Msekin along the map route. The purpose of the markers and interactive icons is to further highlight the tourist attractions in Msekin. When users click on these markers, they will be presented with detailed information and descriptions, images, videos, and data related to Msekin To contextualize attractions, we provide historical details with interesting or knowledge about places and AR technology to provide virtual tours of destinations or tourist preview experiences. This can help travellers visualize their trip and increase enjoyment. In addition to using a combination of aerial photographic imagery, 360° panoramic street views and GIS data to provide up-to-date and comprehensive digital maps for route and travel planning. The digital map is optimized for mobile devices, given the widespread use of smartphones among tourists. Responsive design and mobile apps improve accessibility. Digital maps can also be accessed across multiple devices, such as desktops, tablets, and smartphones. This responsive design will optimize the user interface for different 71

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) screen sizes, quality, graphics, and resolutions. It provides a seamless experience across multiple devices. Intuitive and user-friendly interface design that allows users to navigate and explore the map easily. Incorporates interactive elements such as pinch-to-zoom, swipe gestures and clickable icons. Enhance maps with multimedia content, such as images, videos, and audio guides, to provide users with a richer and more immersive experience. By combining these technologies and features, you can create comprehensive and engaging interactive digital maps of tourist attractions, enhancing the overall experience for users, and encouraging them to explore and discover the beauty of the destination. Results & Discussion This study aims to measure the effectiveness of using Maps from the aspect of interactive digital maps and interactive Maps for interpretive tools. The results discuss the findings, giving light on the project's primary outcomes. The study uses quantitative research methods to gain a complete understanding of the topic under investigation (Marshall & Rossman, 1989). This study utilised a questionnaire as a research tool, which was distributed to respondents via Google Forms. A total of 55 respondents participated. The results of the study show: QUESTION NUMBER OF RESPONDENT MEAN Std. DEVIATION About the interactive digital map The map of the MSekin Wonderland is very interactive 55 4.6 0.74 The content of the interactive map of MSekin Wonderland is very clear 55 4.6 0.71 The pop-up feature in interactive map is very interesting 55 4.6 0.74 The interactive map is easy to browse 55 4.6 0.71 The interactive digital map is convenient for tourists who need 55 4.6 0.79 The interactive map is convenient for tourists’ activity plans 55 4.5 0.74 Interactive Map for Interpretive Tool The interactive design is very attractive 55 4.6 0.84 The interactive map is very creative 55 4.6 0.79 The interactive map is very convincing 55 4.6 0.71 This interactive map is user-friendly 55 4.5 0.79 Table 1 Based on the data analysis, it appears that respondents had a positive experience with the MSekin Wonderland interactive digital map. The average scores for all questions related to the interactive map were 4.5 or higher, meaning that respondents found the map to be interactive, clear, interesting, easy to navigate, and suitable for tourists' needs and activity plans. Respondents also found the interactive design attractive, creative, compelling, and user-friendly. The standard deviations for all questions were relatively low, indicating that responses were consistent among respondents. These findings suggest that the use of interactive maps can be an effective tool for enhancing the tourist experience. 72

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Conclusion In summary, there is a great deal of potential to improve the entire tourism experience by creating an interactive digital map that incorporates Virtual Reality (VR) and Augmented Reality (AR) features for tourist attractions. We can give tourists an exciting and dynamic approach to explore locations by skilfully combining various immersive technologies, encouraging a closer relationship with the historical and cultural elements of the area. Visitors can plan their route through Msekin Wonderland in advance by using the interactive features of the map, saving time and preventing tourists from getting lost or presenting themselves there (Junyu Lu Xiao Xiao & Zhou, 2022) By using virtual reality (VR), users can virtually go to other locales and get a sneak peek at what to expect at different tourist attractions. This can help travellers plan their trips more effectively and give them more information to work with when choosing their itinerary. Conversely, augmented reality (AR) elements give the physical world an extra layer of engagement by offering historical context, real-time data, and extra points. Moreover, the ease of use and accessibility of these interactive maps can serve a wide range of users, from tech-savvy tourists to people with less experience with cuttingedge technologies. In addition to bringing excitement and novelty, the integration of VR and AR makes it easier to comprehend each attraction's cultural and historical relevance on a deeper level. Essentially, the creation of an interactive digital map with VR and AR capabilities is in line with how the tourism industry is changing and meets the needs of contemporary travellers who are looking for individualised and immersive experiences. The incorporation of these qualities, which can encourage exploration, appreciation of culture, and a spirit of adventure among travellers worldwide, can greatly aid in the marketing of tourism as technology develops. Publication, Award, and Intellectual Property Final Year Exhibition, JPH Le” Sports Carnival 2023: Gold Innovation, Invention & Skills Competition Through Exhibition Psis Sesi I 2023/2024: Gold (1st Katogeri Bukan Kejuruteraan) References Bhavna Bura. (2023). 50 Amazing Travel Experiences Around The World. https://traveltriangle.com/blog/amazing-travel-experiences/ Junyu Lu Xiao Xiao, Z. X. C. W. M. Z., & Zhou, Y. (2022). The potential of virtual tourism in the recovery of tourism industry during the COVID-19 pandemic. Current Issues in Tourism, 25(3), 441–457. https://doi.org/10.1080/13683500.2021.1959526 MSekin. (2023). Msekin Wonderland (Resort And Mkopi Laut). https://www.facebook.com/MsekinWonderland/ Team, Aic. (2023). Beyond basic directions, these maps often incorporate multimedia elements like photos, videos, and audio guides, enriching the visitor’s understanding of the attraction’s history and significance. https://aicontentfy.com/en/blog/art-ofcreating-interactive-maps-for-expanded-reach Tourism.Selangor. (2023). Who we are is defined by what we do. https://selangor.travel/about-tourism-selangor/ UNWTO. (2017). UNWTO Annual Report 2017. https://www.unwto.org/global/publication/unwto-annual-report-2017 73

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) GL@W GLAMPING @ WETLAND PUTRAJAYA INTERACTIVE DIGITAL MAP Noor Laili binti Mohd Sohaili 1 , Farah Liyana binti Azira 2 , Muhammad Asrie bin Rosli 3 Politeknik Sultan Idris Shah, Sabak Bernam, Selangor [email protected] , [email protected] , [email protected] Highlights: Navigating a physical map can pose challenges for tourists, often leading to confusion and frustration, including difficulty interpreting intricate details, limited realtime information, and the inconvenience of carrying a large map. Creating an interactive digital map for GL@W Glamping @ Wetland Putrajaya is to enhance the inbound and outbound tourist experience regardless of age. It was created with creativity and innovation by improvising on the physical and digital maps to be better than the previous ones. It will act as a technological centerpiece that provides a dynamic and userfriendly map to the expansive grounds of GL@W Glamping @ Wetland Putrajaya known as the ‘3D 360 Interactive Digital Map’ which enables tourists to seamlessly explore and navigate through a 3D 360 Virtual Tour of the GL@W. It will help tourists gain a holistic understanding of their surroundings either presently at the location or not through its clear features, attractive and eye-catching, accurate and complete information of specific areas, facilities, activities and services through add-up pop-up pinpoints in the map. Either logging in using the link or scanning the QR code, tourists will be able to access the map using a mobile phone, tablet or personal computer anywhere as long as they have internet access. It can be used by just clicking and panning throughout the map. Key words: interactive digital map; glamping; 360 Virtual Tour Introduction Tourism is a fast-growing industry and is one of the largest and most dynamic central contributors to socio-economic progress. With its broad social, cultural, political, and economic impact, tourism is a valuable contributor to global challenges. Investments in tourism have been growing globally thus contributing to the employment and competitiveness of enterprises. Since tourism is a major industry in the world's economy, many destinations are competing to attract prospective tourists through all marketing communication mediums. As Information Communication Technology (ICT) has transformed the tourist sector globally, tourism organizations have relied on it and taken advantage of the variety of new opportunities through innovative technological tools for their marketing development. It is because ICT revolutionized the tourism sector during the last decade, providing prospective tourists with communication and information access through a variety of digital promotional tools which allow them to participate in vacation planning easily (Moutinho, 2011; Tsartas et al., 2006; Nikoli & Lazakidou, 2019). Furthermore, taking into consideration that the new generation of tourists is very different from the previous ones which are related to technology, the adoption of new technologies by tourist destinations is essential as they provide high qualities of their products and services and would also contribute to image and brand improvement of destinations. The interpretation and transmission of knowledge through the application of promotional digital tools and computerized techniques of digital georeferencing or mapping are part of the tools that have been successfully contributing to interactive visualization (Albourae et al., 2017; Baik & Alitaney, 2018; Brusaporci, 2015; Cigola, 2016; Cizel & Ajanovic, 2018; Lopes et al., 2019). Adopting the set of values that characterize the new generation of tourists can support their long-term competitiveness(Gruescu et al., 2009). Therefore, implementing interactive digital maps will enable tourists to have a 74

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) comprehensive picture of a destination touristic product and a tangible image of attractions, as well as the ability to perform search, control and plan their day/journey/route/schedule by using that information (Nikoli & Lazakidou, 2019; Valčić & Domšić, 2011). Problem Statement The presence of many applications or integrated marketing channels of promotional tools (e.g., social media, email marketing, mobile marketing, paid advertising, content marketing, etc.) has contributed to changing the traditional way of marketing and communication (Alghizzawi et al., 2018a, 2018b; Habes et al., 2018; Salloum et al., 2018a, 2018b). The development includes multiple input capabilities, multiple features and unlimited Internet access, and powerful location-aware functions (e.g., searching and marketing of specific information) (Fotis et al., 2011; Habes et al., 2018). However, according to Abd Al-Sameem (2012), the use of such integrated marketing channels in tourism marketing is still not widespread. This is a loss for travel service providers because there are many advantages if such integrated marketing channels are widely applied (e.g., providing travel information and services such as hotel lists, maps, and tourist destinations that are easily accessible, cheap, complete, up-to-date and anywhere as long as you have internet access) (Leung et al., 2013). Miguéns et al., (2008) also confirmed its importance in promoting tourism destinations. Digital maps are also one of the integrated marketing channels of promotional tools that provide information on roads, buildings, local businesses and places of interest (McNaughton, 2020). The increased availability and accessibility of the latest information and communication technology (ICT) has seen the use of interactive digital maps where geospatial data has enabled people to view maps more accurately and comprehensively with relative ease. However, its use is still not widespread, especially among tourist attractions such as glamping. Therefore, GL@W was selected as the project implementation location based on their annual report. They only received 10,130 tourists and reached 53.35% occupancy rate from 2019 to 2022. It shows the weakness of their promotional tools which indirectly affect the number of tourist arrivals, occupancy rate and profit. They did spend higher expenses on promotion but received fewer encouraging results. Therefore, the project took the opportunity to create, develop and upgrade promotional materials to help GL@W and tourists who often seek guidance, detailed information, and clear interactive digital maps. Product Description This project is to create an interactive digital map. The primary purpose of an interactive digital map is to help tourists navigate through an unfamiliar destination. It provides detailed information on streets, landmarks, and points of interest, making it easier for tourists to find their way around the area. Tourists also can use interactive digital maps to plan their day or itineraries. They can mark the locations they want to visit, estimate distances, and travel times, and create a well-organized schedule for their trip. GL@W interactive digital map offers more added functions that are user-friendly interface, attractive, intuitive, and easy to use. The interactive digital map with QR code check-in was able to access attractive digital maps with added complete information with pop-up pinpoints for each point of interest, 360 virtual tours, and quizzes. It is suitable for a wide range of users (e.g., students, adults, and the elderly). 75

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, a study of the digital interactive map (development in general) and the background of GL@W (development and promotional materials used since the establishment of the location) was made through information searches in articles, journals and official websites. Through this study, the idea of an interactive digital map was identified and sketched. Phase 2: Information Due to insufficient information from the GL@W study at the idea generation stage, a site visit session (e.g., video recording, photos, annual report) and a short interview session (e.g., discussing improvement ideas that GL@W felt necessary based on existing promotional materials) together with the person in charge at GL@W has been arranged. Phase 3: Product Design Based on the information and ideas collected, the digital interactive map was redrawn based on improvements discussed and it was referred to IT experts whether the idea could be implemented directly, or some modifications were needed based on the application to be used (e.g., WordPress and Kuula). Once the discussion was completed and a consensus was reached with the IT experts, the product was moved on to the next phase. Phase 4: Completion After several corrections are made to achieve the desired results, the product is then used for effectiveness testing at the location. PROBLEM STATEMENT PRODUCT SUGGESTION: INTERACTIVE DIGITAL MAP PRODUCT DESIGN DATA ANALYSIS DATA COLLECTION PRODUCT DEVELOPMENT 76

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Product Process The process of creating the GL@W interactive digital map is guided by a planned objective. The use of some hardware and software helps the product production process. The sketch is made after the improvement process of the previous product is done, creating content based on the latest information, developing interactive digital functions (e.g., popup pinpoints [WordPress] and 3D 360 Virtual Tour [Kuula]). Finally, everything is integrated into WordPress. QR codes are created using QR as the main logging in. Final Product As a ‘3D 360 Interactive Digital Map’ which enables tourists to seamlessly explore and navigate through a 3D 360 Virtual Tour of the GL@W, gaining a holistic understanding of their surroundings either presently at the location or not. It provides clear features, attractive and eye-catching, accurate and complete information of specific areas, facilities, activities, and services through add-up pop-up pinpoints in the map. By logging in through the link or scanning the QR code, tourists will be able to access the map using the mobile phone, tablet or personal computer anywhere as long as having internet access by just clicking and panning throughout the map. Results & Discussion This study aims to measure the effectiveness of GL@W interactive digital map from the aspect of product features, design, and functionality. The results of the findings shed light on the project's primary outcomes. The study used quantitative method to provide a full grasp of the issue under inquiry (Marshall & Rossman, 1989) by disseminating an online survey questionnaire to respondents using Google Forms. The questionnaire was divided into two sections which is Section A (Demographic Profile) and Section B (6 items focusing on the design of the interactive digital map and 4 items focusing on effectiveness of the interactive digital map as promotional tool). The items were measured using a 5- point interval scale start with 1- Strongly Disagree and 5- Strongly Agree. A total of 58 respondents’ feedback were collected and analyzed. The findings of the study are as follow: Table 1.1: Demographic Profile Demographic Respondent Number Frequency (%) Age 15-20 years old 21-25 years old 26-30 years old 31-35 years old 36-40 years old above 41 years old 35 21 1 1 - - 60.3 36.2 1.8 1.7 - - Gender Female Male 41 17 70.7 29.3 Religious Islam Hindu Buddha Christian 55 3 - - 94.8 5.2 - - 77

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Race Malay Indian Chinese Others 55 3 - - 94.8 5.2 - - Education Level Primary school Secondary school Certificate Diploma Degree Master PHD - 3 - 44 11 - - - 5.1 - 75.9 19.0 - - Table 1.1 show the result of respondents’ demographic profile. Majority of the respondents were between the age of 15 – 25 years old which is 60.3% and female (70.7%) is the largest group that response to the survey. There are only two religious that response to the survey which is Islam (94.8%) and Hindu (5.2%). Therefore, most of the respondents are Malay. Of 58 respondents, 75.9% are diploma holders, 19% are degree holders and only 5.1% are from secondary level. Table 1.2: Effectiveness of the GL@W Glamping @ Wetland Putrajaya interactive digital map No. Items Frequency (%) Strongly Disagree Disagree Neutral Agree Strongly Agree Effectiveness of GL@W Glamping Interactive Digital Map 1. Very interactive 0 (0%) 0 (0%) 7 (12.1%) 13 (22.4%) 38 (65.5%) 2. Very clear 0 (0%) 0 (0%) 3 (5.2%) 20 (34.5%) 35 (60.3%) 3. Very interesting 0 (0%) 0 (0%) 5 (8.6%) 13 (22.4%) 40 (69.0%) 4. Easy to browse 0 (0%) 0 (0%) 8 (13.8%) 8 (13.8%) 42 (72.4%) 5. Convenient for tourist`s need 0 (0%) 0 (0%) 5 (8.6%) 11 (19.0%) 42 (72.4%) 6. Convenient for tourist`s activity plan 0 (0%) 0 (0%) 4 (6.9%) 13 (22.4%) 41 (70.7%) Promotional tools of GL@W Glamping Interactive Digital Map 7. Very attractive 0 (0%) 0 (0%) 5 (8.6%) 14 (24.1%) 39 (67.2%) 8. Very creative 0 (0%) 1 (1.7%) 5 (8.6%) 11 (19.0%) 41 (70.7%) 9. Very convincing 0 (0%) 0 (0%) 4 (6.9%) 15 (25.9%) 39 (67.2%) 10. User friendly 0 (0%) 0 (0%) 3 (5.2%) 14 (24.1%) 41 (70.7%) 78

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Based on the table 1.2, majority of them are strongly agree with the interactive digital map design which make its suitable as new promotional tools that should be adapted by GL@W. The map able to effectively enhance their stay at GL@W (e.g., itinerary planning, accurate information and helpful in navigating throughout the area). Conclusion The interactive digital map has the potential to redefine the tourist experience. By seamlessly blending technology with the rich tapestry of the city's attractions, it can guide and engage visitors in unprecedented ways. From personalized itineraries and augmented reality experiences to multimedia content, the map is poised to become an indispensable companion for tourists exploring the wonders of GL@W. However, to maintain the relevance and accuracy of information, a robust system for regular updates and user feedback should be implemented. A feedback mechanism within the interactive digital map could encourage users to share their experiences, report any discrepancies, and suggest improvements. This collaborative approach fosters a sense of community engagement, with both locals and tourists contributing to the map's evolution. Collaboration with local businesses and tourism authorities is essential to create a comprehensive interactive digital map. Beyond detailing the attractions, the map can integrate information about nearby amenities such as restaurants, accommodations, and transportation options. Partnering with local businesses can provide users with exclusive offers, discounts, or promotions, encouraging them to explore and support the local economy. Seamless integration with public transportation information, taxi services, or ridesharing apps ensures that tourists have convenient and reliable options for getting around the GL@W. With the collaborative effort between local and tourism authorities, businesses, and the community, the interactive digital map has the power to showcase GL@W as a dynamic and evolving destination, inviting visitors to not just witness its beauty but to actively participate in its story in the future. Publication, Award, and Intellectual Property (if any) ‘Gold Award’ for Final Year Product Exhibition JPH Le Sport Carnival. References Albourae, A. T., Armenakis, C., & Kyan, M. (2017). “Architectural heritage visualization using interactive technologies,” Int. Arch. Photogramm. Remote Sens. Spat. Inf. Sci. - ISPRS Arch., 42, (2W5), 7–13. Alghizzawi, M., Ghani, M. A., Som, A. P. M., Ahmad, M. F., Amin, A., Bakar, N. A., … Habes, M. (2018a). The Impact of Smartphone Adoption on Marketing Therapeutic Tourist Sites in Jordan. International Journal of Engineering & Technology, 7(4.34), 91–96. Alghizzawi, M., Salloum, S. A., & Habes, M. (2018b). The role of social media in tourism marketing in Jordan. International Journal of Information Technology and Language Studies, 2(3). Baik, A., & A. Alitany, A. (2018). “From architectural photogrammetry toward digital architectural heritage education,” Int. Arch. Photogramm. Remote Sens. Spat. Inf. Sci. - ISPRS Arch., 42 (2), 49–54. Brusaporci, S. (2015). “On Visual Computing for Architectural Heritage,” in Handbook of Research on Emerging Digital Tools for Architectural Surveying, Modelling, and Representation. IGI Global, 113–122. Cigola, M. (2016). Digital Tools for Urban and Architectural Heritage. Geospatial Research: Concepts, Methodologies, Tools, and Applications, Information 79

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Resources Management Association. IGI Global, 403–420. Çizel, B., & Ajanović, E. (2018). Virtual Reality for Cultural Heritage Tourism. Culture, Heritage and Tourism Development, 131–134. Fotis, J., Buhalis, D., & Rossides, N. (2011). Social Media Impact on Holiday Travel Planning. International Journal of Online Marketing,1. https://doi.org/10.4018/ijom.2011100101 Gruescu, R., Nanu, R. & Tanasie, A. (2009).Human Resources Development and ICT Contribution to the Tourist Destination Competitiveness. European Research Studies, XII (4), 87-100 Habes, M., Salloum, S. A., Alghizzawi, M., & Alshibly, M. S. (2018). The role of modern media technology in improving collaborative learning of students in Jordanian universities. International Journal of Information Technology and Language Studies, 2(3). Leung, D., Law, R., Van Hoof, H., & Buhalis, D. (2013). Social media in tourism and hospitality: A literature review. Journal of Travel & Tourism Marketing, 30(1–2), 3– 22. Lopes, R.O., Malik, O.A., Kumpoh, A.A.A., Keasberry, C., Hong, O.W., Lee, S.C.W., & Liu, Y. (2019). Exploring digital architectural Heritage in Brunei Darussalam: Towards heritage safeguarding, smart tourism and interactive education. International Conference on Multimedia Big Data, IEEE, 283-390. McNaughton, M., & Rao, L. (2020). Building smart communities for sustainable development: Community Tourism in Treasure Beach Jamaica. Worldwide Hospitality and Tourism Themes, 12(3), 337-352. Miguéns, J., Baggio, R., & Costa, C. (2008). Social media and tourism destinations: TripAdvisor case study. Advances in Tourism Research, 26(28), 1–6. Moutinho, L. (2011). Strategic Management in Tourism 2nd edition, pp.263-267. CABI Tourism Texts. Nikoli G., & Lazakidou, A. (2019). The Impact of Information and Communication Technology on the Tourism Sector, 19, 45-68. Almatourism. https://doi.org/10.6092/issn.2036-5195/8553 Salloum, S. A., Maqableh, W., Mhamdi, C., Al Kurdi, B., & Shaalan, K. (2018a). Studying the Social Media Adoption by university students in the United Arab Emirates. International Journal of Information Technology and Language Studies, 2(3). Salloum, S. A., Mhamdi, C., Al Kurdi, B., & Shaalan, K. (2018b). Factors affecting the Adoption and Meaningful Use of social media: A Structural Equation Modeling Approach. International Journal of Information Technology and Language Studies, 2(3). Tsartas, P., Christou, E., Sigala, M. & Chalkiti, K. (2006). E-services and Applications in Tourism: Current Status and Prospects. Ministry of Development – Information Society Valčić, M. & Domšić, L. (2011). Information Technology for Management and Promotion of Sustainable Cultural Tourism. Informatica, 36, 131–136. 80

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) TOURIST ATTRACTION INTERACTIVE DIGITAL MAP OF MYAGRO-T Aiman Aris Ahmad Zanudi1 , Maizura Rafi’a2 , Nurul Dafiqah Kamarulzaman3 Politeknik Sultan Idris Shah, Sabak Bernam, Selangor1,2,3 [email protected] , [email protected] , [email protected] Highlights: Taman Agroteknologi MARDI is one of the agro-based tourist attractions in Tanjung Karang. Along with the development of the tourism industry, it is important to provide facilities, administration, and promotion toward agrotourism. The purpose of this project is to develop the interactive digital maps and to access the effectiveness in agrotourism destinations, specifically Taman Agroteknologi Mardi Tanjung Karang (TATMTK). The map is designed as all-in-one digital maps with interactive capabilities that enable viewers to zoom in and out, pan around and click on integrated links and support virtual reality. The findings revealed that respondents are highly satisfied with product's features, functions, and design of MyAgro-T interactive digital map. With the existence of digital maps in this age of technology, it helps digital platforms rebrand local tourism destination in a more interactive way. Key words: Tourism Map; Interactive Digital Map; Technology; Edutainment; Agrotourism Introduction Agrotourism is a direct extension of ecotourism in that it invites visitors to get a firsthand look at agricultural life (Mansor et al., 2015). Agrotourism typically refers to any agriculturally oriented operation or activity, such as bringing people to a farm, purchasing agricultural products, navigating a corn maze, harvesting fruit, feeding animals, or living on a farm (Mansor et al., 2015; Dennis & Richard, 2004). Along with advancements in the tourism business, advancements in facility provision, management, and promotion are required. The promotion or introduction of tourist attractions to the public plays a critical role in boosting the number of visitors, both domestic and foreign. There are numerous types of exhibitions and exhibitions introducing agrotourism, such as Taman AgroTeknologi MARDI. Malaysia Agriculture, Horticulture & Agrotourism Show (MAHA), Malaysia Agro Exposition Park Serdang (MAEPS), and Sarawak Agrotourism Conference and Expo (SAtCE) are examples of Malaysian showcases. However, as technology advances, more and more places use various sorts of digital to assist tourists orient themselves before they even arrive (Go, 2016). The evolution of technology has become a strategic decision for developing destinations and their future existence. The emergence of Industry 4.0 technologies, such as the Internet of Things (IoT), Big Data Analytics, Artificial Intelligence (AI), Blockchain, Location-based Services, or Virtual and Augmented Reality Systems, and their implementation in tourism (Starc Peceny et al., 2019), improves tourism productivity, efficiency, effectiveness, and marketing (Momani et al., 2022). In this regard, new map technologies such as Google Earth give users with different degrees of angles and viewpoints, which impact perceived control over the system's interaction. Users of Google Earth can navigate the virtual environment and quickly access other sites (Demi, 2007). Despite the increasing availability of digital maps in various forms, printed paper maps continue to be the primary information medium utilized by tourists during city visits. However, employing printed materials results in more halts, which can be attributed to errors in map interpretation. The printed map differs from the digital map in that it has borders or edges, which are limitations imposed using a predetermined geographical framework (Calvignac & Smolinski, 2020). Furthermore, Dai et al. (2022) state that the destination cannot provide a trial experience before customers buy the product. 81

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Consequently, in response to the use of tourism 4.0, this project aims in assisting Taman Agroteknologi MARDI to develop an Interactive Digital Map and to evaluate the effectiveness of Interactive Digital Map of MARDI AgroTeknologi Tanjung Karang. Product Description The interactive digital map is introduced with interesting features embedded such as pop-up animation, 360 image and video, google maps, instaloka, and maps quiz. This map is developed using a variety of applications and technologies, including Insta 360, Wix, Google Maps, Thing link, and Adobe Photoshop. With the ability to present imitations of three-dimensional (3D) objects in Virtual Reality (VR), which allows people to interact with objects and feel a sense of presence (Diemer et al., 2015; Tussyadiah et al., 2018; Kim & Hall, 2019), complete information with sound and location pointers, and real-time animation to make tourists appear to be able to see the beauty of the attractions on offer, the development of this application is projected as an innovative approach to tourism promotion. Figure 1 shows the process that will be done within the framework of the project. Figure 1: Project Framework. Table 1 depicts the interactive digital map's product design, which outlines the process of thinking, building, and creating products that answer consumers' issues or address specific needs in a certain market. Understanding the end-user customer, or the person for whom the product is being designed, is critical to successful product design. Table 1: Product design. Apps / Software Functions Adobe photoshop Microsoft PowerPoint Clipchamp Insta 360 Wordwall Google maps Wix Thinglink To scratch the static map. Using macros to create pop- up and other animation. To voice over every single information. Photos or video display of 360- degree. To create quiz games. To navigate the surrounding area. Second online platform with QR code and support the digital map to publish and to download. Online platform and support the interactivity. Problem statement Prototype Test run Project Identification Data Collection Interview and site visit Product design Data analysis Product development 82

National Symposium on Halal in Tourism and Hospitality Industry (NASTHALAL’23) Results & Discussion The quantitative research approaches were highlighted in this study. The survey data was analyzed using the IBM Statistical Package for the Social Sciences (SPSS) version 27. The descriptive analysis was used to analyze the data in this study. Descriptive statistics help researchers summarize, tabulate, organize, and describe data. It has been described as a type of statistics that summarizes data in simple terms (Zikmund et al., 2013). Table 2: Means and standard deviation of the item. Code Item Mean S. D FEA1 The map of the Myagro-T is very interactive. 4.47 .83 FEA2 The content of the interactive digital map is very clear. 4.56 .84 FEA3 The pop up-features are very interesting. 4.54 .86 FUN1 The interactive map is easy to browse. 4.52 .85 FUN2 The interactive digital map is convenient for tourist’s need. 4.56 .83 FUN3 The interactive digital map is convenient for a ctivity plan. 4.59 .83 DES1 This interactive digital map design is attractive. 4.58 .87 DES2 This interactive digital map is very creative. 4.60 .84 DES3 The interactive digital map is very convincing. 4.58 .85 DES4 This interactive digital map is user friendly. 4.64 .83 n=146 The data shows that the product features, product functions, and products design has the highest mean between M=4.47 (SD=0.83) and M=4.64 (SD=0.83). The highest mean for product features is item FEA2, which the content of the Myagro- T interactive digital map is very clear with a mean value of 4.56 (SD=0.84). In term of product functions, item FUN3 which interactive digital map is convenient for tourists' activity plans is the highest mean score (M=4.59, SD=0.83). While for product design, the highest mean is item DES 1 which this interactive digital map is user- friendly, with a mean score of 4.64 (SD=0.83). These results show that respondents are very satisfied with the product features, product function and product design of Interactive Digital Map of MyAgro-T. With the existence of digital maps in this age of technology, it helps local tourism destination rebrand in a more interactive way. It is a great tool for exploring online geographic and location data for navigation, educational purposes, as well as allowing user interactivity. Tourist may get better experience and will have an immediate positive impact towards the destination. Conclusion Through the production of an interactive map of Myagro-T, it is optimistic that it can attract more visitors, whether from within or beyond the country. This interactive map was intended to help tourists learn more about the destination before they visit there. It also tries to provide more information and is continually updated so that visitors do not miss anything. The noteworthy contribution of the present project thus could be categorized into two perspectives, practical and theoretical. The research will significantly contribute to academia’s key research areas in tourism, focusing on interactive digital maps. Practically, it is a great tool for exploring online geographic and location data for navigation, educational purposes, as well as allowing user interactivity. 83