Innovation Insider (Series 1)
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Transcript of Innovation Insider (Series 1)
Innovation Insider (Series 1)
Copyright © 2020 Universiti Teknologi MARA Cawangan Kelantan.
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For permission request, please address to Universiti Teknologi MARA Cawangan
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Published 2020
Printed in Malaysia eISBN 978-967-2447-04-7
Editorial team: Nurulannisa Abdullah Mohamad Rahimi Mohamad Rosman Faizal Haini Fadzil Mohd Zafian Mohd Zawawi Dr Mohd Idzwan Mohd Salleh Izzatil Husna Arshad Huda Hamidon Production Manager: Suriana Alias Published and printed by: Unit Penerbitan Bahagian Penyelidikan, Jaringan Industri dan Alumni Universiti Teknologi MARA (UiTM) Cawangan Kelantan Bukit Ilmu 18500 Machang, Kelantan
Table of Content
No. Title Page
1 Chapter 1 What Do People See in A Rostrum? Empirical Evidence Concerning
User’ Satisfaction.
1 – 5
Mohamad Rahimi Mohamad Rosman, Mohammad Azhan Abdul Aziz, Mohd Akmal Faiz Osman,
Khadijah Abdul Rahman, Nurfatihah S Baharuddin
2 Chapter 2
fhtm2u SOD Pocket. 6 - 11
Wan Nazriah Wan Nawawi, Zatul Iffah Mohd Fuza, Mohd Izwan Mohd Zaki, Wan Nor Bayah Wan
Kamarudin, Amanina Mat Ghani, Noorazlin Ramli
3 Chapter 3
TeaMeric Herbal Drinks.
Massyittah Binti Omar, Siti Nor Fadillah Binti Ahmad Shariff, Siti Nurhanifah Binti Sulong,
Zuratulraha Binti Jaafar, Abd Halim Bin Tumin 12 - 14
4 Chapter 4
Model of Referencing Competency and Individual Performance. 15 - 18
Mohamad Rahimi Mohamad Rosman, Nurfatihah S Baharuddin, Nik Nur Izzati Nik Rosli, Amira
Idayu Mohd Shukry, Noor Masliana Razlan, Mohamad Safwan Muhamad Razali
5 Chapter 5
Kit Permainan Magnet. 19 - 21
Ashok Pillai A/L Kuppusamy
6 Chapter 6
Pustaka OH : Digital Repository of Special Oral History Collections. 22 - 25
Nurulannisa Abdullah, Faizal Haini Fadzil, Izzatil Husna Arshad, Noor Arina Md Arifin,
Muhammad Aiman Anuar, Nur Izzati Hanapi
7 Chapter 7
NIAT: Norma Baharu Pengajaran & Pembelajaran (P&P) Ekonomi. 26 - 32
Fadli Fizari Abu Hassan Asari, Azlina Mat Saad, Azlina Zid, Suriyani Muhamad, Norhisam Bulot,
Wan Mohd Yaseer Mohd Abdoh
8 Chapter 8
Adapting Mobile Learning via Cyberprenuership Course. 33 - 37
Afzanizam Alias, Nur Dalila Abdullah, Nor Analiza Che Khalid
9 Chapter 9 38 - 41
Exploring the Truth About COVID-19 Facts: eLite GoC Exercise.
Salasiah M Said, Nor Famiza Tarsik, Nurulannisa Abdullah, Norhidayu Md Yatim, Faizal Haini
Fadzil
10 Chapter 10
e-Book: Mind Map of Natural Product (Phytochemical). 42 - 46
Noor Hidayah Pungot, Nurul Auni Zainal Abidin, Nur Nadia Dzulkifli, Nur Syafiqah Atikah
Nazaharuddin, Muhammad Firaaz Mohd Fadzli
11 Chapter 11
“Mandarin is Fun”- Mandarin Teaching and Learning Module. 47 - 53
Lai See May, Rohazlyn Rosly, Azzieatul Syazwanie Azmi
12 Chapter 12
1 Click 2 Liberties Kit: An Analysis on the Effectiveness of Using Kit to
Understand Fundamental Liberties.
48 - 52
Noorsaliza Amin Nudin, Hazlina Mohd Padil, Nor Laila Ahmad, Amylia Fuziana Azmi, Farihana
Abdul Razak
13 Chapter 13
EFA: Filing Made Easy. 53 - 55
Nurulannisa Abdullah, Noor Rahmawati Alias, Siti Aishah Mokhtar, Noor Arina Md Arifin, Noor
Azreen Alimin, Faizal Haini Fadzil
14 Chapter 14
Enlightenment Kit 2.0: Stand Up for Your Right. 56 - 58
Suria Fadhilah Md Pauzi, Azniza Ahmad Zaini, Naqiah Awang, Nur Syafiqah Hussin, Shamsinar
Rahman
15 Chapter 15
Student Project Systematic System. 59 - 60
Muhammad Ikmal Hanif Mohd Hamidi, Mohamad Naif Syahmi Nasran, Salwa Mohd Isa,
Mohamad Rahimi Mohamad Rosman
16 Chapter 16
Investigating the Degree of User’s Behaviour Intention to Use iPOS. 61 - 64
Mohamad Rahimi Mohamad Rosman, Noor Masliana Razlan, Muhammad Aiman Anuar, Nur
Izzati Hanapi, Mohamad Imran Anuar
17 Chapter 17
Mobile App of Digital Library Engagement. 65 - 69
Mohamad Rahimi Mohamad Rosman, Mohd Nasir Ismail, Mohamad Noorman Masrek
18 Chapter 18
Survey on Problems Encountered During Travelling. 70 - 72
Amira Jassmani, Muhammad Fikry Kamarulzaman, Nurul Farah Hani Berhanudin, Noor Syaza
Aqilah Amran, Siti Afefa Jalil @ Ali, Nur Nadia Dzulkifli
19 Chapter 19
Clever Ball Challenge 2.0. 73 - 75
Muhammad Amru Ahmad, Aidil Danial Hussein, Nur Ezrin Fardiana Ezuha, Arni Syahirah
Ahmad, Nur Afifah Maisarah Zainal
20 Chapter 20
FestUr-Coupon System. 76 - 77
Mohd Zakwan Syafiq Abdullah, Muhammad Danial Hakim Shafiee, Mohammad Rahimi Mohamad
Rosman
21 Chapter 21
UNIQCO: The Multipurpose Desk. 78 - 79
Gloria Panit, Francis Tanggi, Abang Mohd Rafiaddin, Santa Medan, Lilyana Lanti, Lini Siti
22 Chapter 22
A Study on Oleo Bingo: An Interactive Game for Oleochemical
Technology.
80 - 83
Mohammad Abdullah, Siti Aishah Taib, Ainaa Maya Munira Ismail, Arbanah Muhammad
23 Chapter 23
The World of Mouse. 84 - 85
Nur Arrisya Azman, Athirah Abd Razak, Faten Nazirah Ramli, Fatihah Balqis Shuhaimi@Mohd
Nasir, Nur Shahida Zulkepli
24 Chapter 24
Ezzy Personal Assistant System. 86 - 87
Amiera Farisha Hasbullah, Nurul Najwa Ismail, Nur Syahdah Kamarudin, Zaitil Aqilah Zawani
25 Chapter 25
GraCa Courseware: A New Method to Learn about Graphic Cards. 88 - 90
Nurhanisah Omar, Nurul Azean Zulkifli, Nur Ain Shahirah Mohd Kamil, Nor Hafizzah Mohamed
Razali, Nur Aliah Mohd Ali
26 Chapter 26
Let’s Complete the Motherboard. 91 - 93
Nur Aliah Aqilah Zakaria, Izlyn Syafrina Ismail, Norsarah Ayuni Mohd Affandi, Nur Hafirah
Kamaludin, Nur Azia Suhana Mohamed Sobri
27 Chapter 27
Student U-Merit System. 94 - 95
Muhammad Abdul Aziz Nur Izzuddin Izham, Karl Zaikrin Zakaria, Raja Muhammad Zikry Arif
Raja Nazri
28 Chapter 28
Rating Thing. 96 - 97
Siti Nur Hafizah Abd Hizam, Zulaikha Nur Jannah Zulkifli, Nur Afiqah Uzma Junaidy, Wardah
Athirah Muhd Dimyaty, Izzatul Adilah Aziz
29 Chapter 29
Peanut Sauce Powder. 98 - 99
Nuraina Syazana Mohd Shukri @ Alias, Nor Shafinas Shafie, Norzaidah Ngali, Noristisarah Abd
Shattar
30 Chapter 30
Innovation Product: Diversifying the Usage of Waste Ingredients in Bread
Making.
100 - 102
Muhammad Helmi Mehad, Ainaa Najwa Ahmad Khir, Nur Diyanah Amar, Mushaireen Musa,
Khazainah Khalid
31 Chapter 31
Innovation Product: Diversifying the Usage of Waste Ingredient in
Chicken Balls Filling.
103 - 105
Mohamad Haziq Izzuddin Baharin, Syahirah Aqilah Shahran, Syazwina Salim@Anam,
Mushaireen Musa, Jazira Anuar, Khazainah Khalid
32 Chapter 32
Premix Multipurpose ‘Keropok Lekor’ Flour (PreMKeLF). 106 - 108
Nik Norhafizah Nik Zubir, Nurul Ain Afifah Zulkifli, NurulFaizah Izhar, Hayati Adilin Mohd Abd
Majid, Khazainah Khalid
33 Chapter 33
The Brella. 109 - 112
Ayuni Azura Saad, Nur Narsulha Ibrahim, Norazlinda Abu Bakar, Hassnah Wee
34 Chapter 34
HibCoats: Multipurpose Raincoat for Travellers. 113 - 116
Muhammad Farid Mazalan, NorShafiqa Nadia Azmi, Eka Nasyaza Mohd Kamal Bahri, Hassnah
Wee (Dr.)
35 Chapter 35
ColPen Bottle. 117 - 119
Hassnah Wee (Dr.), Nurul Syafiqqah Mohammad Shawal, Nurul Erra Afendi, Muhammad Asrul
Affendi Jusoh
36 Chapter 36
Comfy 2 in 1 Mask. 120 - 122
Siti Nur Aisyah Mat Lela, Nurul Farhani Abdul Karim, Mohamad Hakim Mohammad Padli,
Hassnah Wee (Dr.)
37 Chapter 37
LUGGBAGZ: An Eco-Friendly Hybrid of Luggage and Backpack. 123 - 128
Nur Aqilah Nasuha Azizul Nizam, Muhammad Khairul Azmi Khairuddin, Nursyakirah Saipul-
Hizam, Hassnah Wee (Dr.)
38 Chapter 38
BAGVIO. 124 - 127
Nur Alia Fatihah Muhd Suhaimi, Siti Nurul Asyiqin Muhamad, Hassnah Wee (Dr.)
39 Chapter 39
SEGURO. 128 - 131
Shamimi Ashari, Nur Hakimah Aris, Hassnah Wee (Dr.), Nur Amirah Abd Halim
40 Chapter 40
TravidKit. 132 - 136
Atirah Mohd Fauzi, Nuraina Rosdi, Hassnah Wee (Dr.), Nur Syafiqah Sh Razri
41 Chapter 41
Fun Learning for Kids. 137 - 138
Che Nursyazwanie Cik Samsudin, Siti Nursuzieana Mat Ripin, Siti Fakhira Yaacob, Nurul Fatini
Aisyah Muhammad Faizul, Fatin Nur’Ain Natasha Zailani
42 Chapter 42
Jom Kira: Permainan D.I.Y @ PKP. 139 - 146
Ar-Rayyan Fikri Fadli Fizari, Muhammad Izzat Erdanish Norzaimi, Marissa Eryna Yunus,
Irhamna Fikri Fadli Fizari, Fadli Fizari Abu Hassan Asari, Azlina Mat Saad
43 Chapter 43
Kenal Abjad Guna LEGO Semasa PKP 147 - 152
Irhamna Fikri Fadli Fizari, Noorizal Mat Zuki, Rajihah Azmain, Nor Zahirah Abdul Karim, Fadli
Fizari Abu Hassan Asari, Azlina Mat Saad
44 Chapter 44
Go! Go! Covid-19: Fun XTVT during MCO 153 - 155
Syazwani Ya, Humaira Zainon, Zainon Shaari, Siti Nor Asma Daud, Asalah Musafir Kelana, Fadli
Fizari Abu Hassan Asari
45 Chapter 45
Cybersecurity Awareness Program Through Social Innovation. 156 - 160
Zuriani Ahmad Zukarnain, Farah Ahlami Mansor, Mimi Zazira Hashim, Norrini Muhammad,
Wan Nor Hazimah Wan Azib
12 Virtual Innovation Competition 2020 © Universiti Teknologi MARA Kelantan Branch
Innovation Insider
Series 1
Chapter 3
TeaMeric Herbal Drinks
Massyittah Binti Omar Taylor’s Culinary Institute
Taylor’s University Lakeside Campus line 4: Selangor, Malaysia
Zuratulraha Binti Jaafar School of Hospitaluty Department
Taylor’s University Lakeside Campus Selangor, Malaysia
Siti Nor Fadillah Binti Ahmad Shariff
Culinary Art & Gastronomy Department
Universiti Teknologi Mara Dungun, Malaysia
Abd Halim Bin Tumin
Taylor’s Culinary Institute Taylor’s University Lakeside Campus)
Selangor, Malaysia [email protected]
Siti Nurhanifah Binti Sulong
Culinary Art & Gastronomy Department
Universiti Teknologi Mara Dungun, Malaysia
Abstract—This product has a market potential because the ingredients used have offered an excellent health benefits. Turmeric
is a spice that comes from the turmeric plant. It is commonly used in Asian food. Turmeric known as the main spice in curry. It has
a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butter, and cheeses. But the root of turmeric
is also used widely to make medicine. It contains a yellow-colored chemical called curcumin, which is often used to color foods and
cosmetics. Turmeric is used for arthritis, heartburn, joint pain, stomach pain, diarrhea, intestinal gas, stomach bloating, loss of
appetite, jaundice, liver problems, high cholesterol, skin inflammation from radiation treatment, and fatigue. A combination with
ginger produces a great taste and healthy drinks as a ginger improves the absorption and assimilation of essential nutrients in the
body. Turmeric herbal drinks were innovated from the combination of fresh local turmeric, fresh local ginger (young) and Stevia.
Turmeric herbal drinks have a potential to be commercialized because both main ingredients are easy to get and the cost of
producing is low. The natural sweetener, Stevia has been added to enhance the nutritional value inside the drink. Furthermore, this
drink is free from additives and no sugar added. This innovation can help the small and medium enterprises (SMEs) to grasp the
opportunity in commercializing this drink. It will also as well as contributing to the national economy towards a sustainable
economy.
Keywords— turmeric, tea, spices, drinks, natural
I. INTRODUCTION
TeaMeric drinks is innovated from a combination of fresh local turmeric, local young ginger and stevia leaves. Turmeric herbal drinks has the potential to be commercialized because both main ingredients namely turmeric and young ginger are easy to get and the costs of production are low. Stevia leaves are added to this drink and serves as a natural sweetener. In addition, the use of stevia will also enhance the nutritional value of this herbal drink. Therefore, this drink is free from the use of artificial materials like food additives and artificial sugar. This innovation is seen as helping the Small and Medium Enterprises (SMEs) to grasp the opportunity in commercializing this drink. In addition, the invention of this product can be helpful in contributing to the national economy towards a sustainable economy.
II. MATERIALS
A. Turmeric
The use of turmeric is diverse, and is often associated with cooking and food products. Rarely known turmeric is also used in the production of medicines and cosmetics. Turmeric, the essential ingredient in curry, is arguably the most powerful herbs on the planet at fighting and potentially reversing disease. It has so many healing properties that currently there are 6,235 peer-reviewed articles published proving the benefits of turmeric. As for the ginger, which can be found daily at any market, it’s spicy and hot taste can be a challenge and not easily accepted by consumer at large. Hence, making the best use of both agricultural products in totality would be of great economic advantage if it could be combined with added value which could energize further their agricultural product. Thus, by offering a blend of both healthy ingredients, not only a healthy product can be produced, but also successfully introduces turmeric and ginger as an acceptable and delicious beverage product.
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B. The Uniqueness
TeaMeric is produced in the form of ready-to-use sachets. This is because, nowadays consumers are more likely to choose consumer-friendly products that can shorten the time of preparation of a food or drink. Over the last five years, consumer preference has changed from clean to clear diet. Consumers are more prone to products that offer a healthier and more natural choice. Despite the fact that, herbs naturally carry a disturbing strong flavor, TeaMeric is produced to be delicious in order to encourage the consumer to try and consume this healthy herbal drink. Thus, this turmeric tea is expected to provide a new range in giving people added value to improve their health. This product has the opportunity to be commercialized among foodservice industry players and general consumers which will help to increase the country's profit economy. Among targeted consumers are busy housewives, health-conscious individuals which at the same time looking for convenience, spa entrepreneurs, restaurants, hotels and catering operators. This turmeric tea has marketability due to the uniqueness of the ingredients used - local, fresh and natural. Also, it has additional values and preference toward the attractiveness of the original color, taste and nutritional features.
With this, another potentially local herb can be highlighted as a healthy alternative source of food. Opportunities in busting and promoting this local agro products will assist the country’s economic factors. This can also increase the income of local farmers when production is increased. Therefore, turning turmeric into ready-to-drink tea will diversify its use, its authenticity and uniqueness. The originality and novelty are as follows:
I. Healthy and nutritional Ready-to-drink herbal drink
II. Using 100% natural local ingredients
III. Promoting local products
III. HISTORY OF TURMERIC
Turmeric is an ancient root used for its healing properties for centuries. Turmeric comes from the rhizome (rootstock) of the Curcuma longa plant (Duke, 2004). Traditionally used in Chinese and Indian folk medicine, turmeric benefits are amazing and able to treat a wide range of illnesses. The powerful anti-inflammatory and antiseptic qualities of turmeric have made it a precious commodity for ages (Casella & Berger, 2001). Turmeric has been widely used in powder or paste form. Turmeric also has been used for many conditions in traditional medicine in Malaysia. Curcumin is a bright yellow chemical produced by turmeric plant (Duke, 2004). Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a very strong antioxidant (Casella & Berger, 2001). Turning turmeric into drinks can be made from fresh or dried turmeric; generally by pouring boiling water over the parts of the plants and let them steep for a few minutes. After collecting fresh turmeric, clean the turmeric, gathered, dried and powdered for a various usages.
The use of turmeric in a lot of varieties way not only provides a healthy food to the consumers but significantly will enhance its usage. Turmeric focuses in all age group of consumer and also aimed for small and medium industry. Turmeric is very popular in Indian and Chinese herbology and is one good example from many valuable sources of nutrition that being fully used by the general population (Hoffmann, 1990).
A. Problem Statement
Researchers aimed to provide the information on turmeric as it is regarded as local herb that can be diversified for consumption and enhanced its usage. In other countries, there are various pharmaceutical products produced from turmeric. It is processed in various forms of supplementation and dietary supplements such as tablets, drops of liquid and other product. One of the many herbal supplements available in the market is herbal tea. It is said to contain active types of substances that can help to prevent diseases such as edema, gout, kidney stones, bladder and kidney inflammation (Health Notes, 2004). Turmeric is very popular in Chinese herbology and is one good example from many valuable sources of nutrition that being overlooked or are considered waste by the general population.
B. Research Objectives
• To promote the usage of turmeric in food production.
• To provide information regarding turmeric that is able to be commercialized in the market.
C. Material
• Turmeric plan (local fresh turmeric)
• Fresh young turmeric plant, planted and pick at Kuala Selangor, Selangor, local produce collected. Keep fresh at 4-6°C until further process.
• Process of preparing the tea bag
• Preparing the raw materials: fresh local turmeric, ginger & stevia.
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IV. RESULTS AND FINDINGS
The project is to promote the local produce and turned it into a convenience and user- friendly for consumers. From this ingredient, ready-to-use food product is produced. Today, most consumers choose to live a healthier life, eat and drink healthily and choose natural-based products. At the same time, the uniqueness of the selected product is also taken into account. The uniqueness of TeaMeric is the selection of herbs used. Turmeric and ginger are two types of herbs that have many benefits. However, to consume raw turmeric and ginger is almost impossible. Strong colors, smells and tastes make people choose not to take such juice. Therefore, the innovation of this tea in ready-to-use sachet is seen to solve the problem above. Coupled with the natural sweet taste of stevia leaves, this product is not only delicious, but it offers 100% natural ingredients. Formatting toolbar.
A. Commercialization of TeaMeric
There is another potentially useful local herb to be highlighted as a source of food in pharmaceutical sector. This can also increase the income of local farmers and the production can be increased. This product has a market potential because the ingredients used have offer an excellent of the uniqueness of TeaMeric. Therefore, turning turmeric into tea will diversify its usage and utilization.
Presently, the product is in the introductory stage. This is because there is no such product in the market today. Turmeric tea and ginger tea are usually sold separately in the market and usually come with artificial sweeteners. While TeaMeric is a combination of two good herbs with natural sweetener. The researchers have defined the market as healthy-convenience food product, with consumers who care for a healthy lifestyle and healthy eating and at the same time want the convenience in the preparation of food/drinks as the target group. This group of consumer is estimated to increase in terms of volume due to the tendency of today's people to choose foods and drinks that come from natural sources. Turmeric herbal drinks has the potential to be commercialized because both main ingredients namely turmeric and young ginger are easy to get and the costs of production are low.
V. CONCLUSIONS
The various uses of fresh turmeric that we can found. Turmeric, the main spice in curry, is arguably the most powerful
herb on the planet at fighting and potentially reversing disease. The usage of food additive and coloring in food can lead to a
health problem. By consuming the so natural TeaMeric, turmeric drinking and also other uses can help reducing a health
problem and not only that, it uses a natural ingredient and natural color. As for a stevia, which can be found daily at any
market is very obvious. It is also used to treat colds and fever. Women sometimes use as a calming drinks.
Local herbs have many benefits. Turmeric is one of the most powerful local herbs. Frequently used in cooking as coloring
and seasoning, it is also widely used in other industries such as pharmaceuticals, textiles, cosmetics and so on. The daily
intake of turmeric can prevent the body from illnesses. By combining turmeric with ginger and leaf stevia, a delicious healthy drink product is produced - TeaMeric. Produced with convenience quality in mind, this drink comes in the form of tea
bags. Thus, the product produced not only beneficial to consumers, but also helps local farmers to increase crop production.
SME can innovate with new products that can meet market demands. All of this can indirectly improve the country's
economy.
REFERENCES
[1] British Herbal Pharmacopoeia. (1996). Verbascum. British Herbal Medicine Association, Bournemouth.
[2] Duckworth, R. B. (1996). Fruit & Vegetable. Pergamom Press, Headington Hill Hall. Oxford, England, 254.
[3] Fatan Hamamah, 2003. Artikel Kesihatan Potensi Tumbuh-Tumbuhan Sebagai Fungsi Ubat-Ubatan, Vol 1, Bahagian Antropologi Dan Sosiologi,
USM.
[4] Hoffmann, D. (1990). The New Holistic Herbal, Second Edition. Element, Shaftesbury.
[5] Karel, M. (1980). New Methods of Dehydration and Drying of Food. Warszawa: WNT.
[6] Lindsey Goodwin. (2000). Tisane / Herbal Infusion Basics, What are Herbal Teas / Tisanes / Herbal Infusions?
[7] Macrea, R., Robinson, R. K. & Sadler, M. J. (1993). Encyclopedia of Food Science Technology. Academic Press, 7, 4521-4526.
[8] Maksimovic, Z. A. & Kovacevic, N. (2005). Polyphenols Contents and Antioxidant Activity of Maydis Stigma Extract. Bioresource Technology, 96,
873-877.
[9] Mohd Idris Zainal. (1982). Tanaman Bijirin. Kuala Lumpur: Dewan Bahasa dan Pustaka.
[10] Newal, C. A., Anderson, L. A. & Phillipson, J. D., (1996). Herbal Medicine: A Guide for Health-Care Professionals: 90. Pharmaceutical Press, London.
[11] Norman C. S. (2002). Encyclopedia of Healing Remedies. Element Books Inc.
This book is a compilation of articles produced by the participants who joined the
Virtual Innovation Competition 2020 (VIC 2020). The event has been virtually
contested from January to June 2020 and is organized by Association of Information
Scientists (AIS), Digital Information Interest Group (DIGIT), Research, Industry &
Alumni Division, Universiti Teknologi MARA Cawangan Kelantan and Society of
Information System Management (SISMA).
This collection consists of 45 chapters from the social science field. It is hope that the
innovations compiled can be inspiration to all readers.
