4

LAB REPORT (1)

Subject Code : STM3107
Subject Title : PRODUCT DEVELOPMENT
Academic Session : SEMESTER 1 – 2021/2022
Company’s Name : Le Healthy
Lab Topic : Group Setup, Idea Generation & Idea Screening
Product : Rice Finger
Date : 20/10/2021

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This assessment item is entirely our own original work, except where we have acknowledged use of source
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any other person/s]. This assessment item has not been submitted for assessment for academic credit in this, or
any other course, at UMT or elsewhere.

No. Student Name Student Number Signature

1. Lai Yuan Tai S51552 Lai
2. Nurhanim Bt Mohd Hatta S52048 Hanim
3. Syarah Izwani Binti Johan S51584 Syarah
4. Nuraida Adila bt Othman S51725 Adila
5. Siti Norhayati bt Muhammad S46848 Hayati
6. Nur Suhaila binti Rosli S50650 Suhaila
7. Syazwani Binti Sani S51189 Wani
8. Nurdinah Haziqah Binti Mohd Sabri S51147 dinah
1.0 Introduction

Product development does not occur in isolation. It is not a separate functional activity. It is a

company philosophy, a basic company strategy, and a multifunctional company activity. Generation of

new product ideas comes from communication. Companies must seek to identify new products that meet

the company’s objectives. Both sources of new ideas: from the consumer and from within the company,

should be used as much as possible to ensure successful new product innovation.

1.1 Objectives

This practical is aimed to expose students to the process of idea generation in a team and to discuss

them properly and thoroughly in a process to short-listing and screening ideas by considering several

different aspects for examples market and consumer, company capabilities and technological feasibility.

It also aimed to create a high order thinking skills among the students, being competitive, innovative and

creative along with the trends in their specific professional fields. Besides, it also aimed to evaluate

interpersonal skills, teamwork, communication, leadership and troubleshooting skills among the students.
2.0 Discussion

2.1 Company Profile

COMPANY PROFILE

Name of company : Le Healthy Enterprise

Company address : Lot PT4191 Muara Selatan, 20000 Kuala Terengganu, Terengganu.

Office number : 09-8328106

Office Facsimile : 09-8328106

Email : lehealthy@gmail.com

Business type : Enterprise

Date incorporation : 20 November 2019

Start-up modal : RM25,000

Bank name : CIMB Bank Berhad

Account number : 7651278456

Number of employees : 30

Business hours : 8.30 am – 4.30 pm

 VISSION

To become one of the largest worldwide food company

MISSION

 To serve great tasting food product at the same time nutritious to consume

 To ensure good quality food product for the consumers

 To achieve new innovation in producing creative food product

 To create multi-nutrients and convenient food for consumer while having hectic days

MOTTO

Healthy food makes life better

COMPANY BACKGROUND

Le Healthy Enterprise established in 2019 by Lai Yuan Tai. We have been focusing on developing

innovative, convenient and multinutrient food for consumers every day and also ensure that we serve the

best quality food product to consumers. Years of experience in halal food products, R&B and marketing,

the quality and hygiene of our products, and the best customer service provided by our firm have

positioned us as one of Malaysia's food product pioneers.

Since 2019, we have been looking for organizations to join us as business partners in order to

develop our market globally and produce more food products. Fortunately, we maintain positive
relationships with our business partners. We follow a programme of constant product development to keep

us in touch with market trends. Our factory is located in Terengganu, and we supply a wide variety of

good quality products. Furthermore, our factory's production system was fully backed by technology.
 COMPANY LOGO

Name of company

Circle shape
declares the Green colour
consistency of indicates the
our quality food safety and
product and
healthiness of the
infinite effort in
producing good food products
food.

Plant symbolizes the use of natural

ingredients to develop new products Motto of company
 ORGANIZATIONAL CHART

GENERAL MANAGER
Lai Yuan Tai (S51552)

MARKETING PRODUCTION EXECUTIVE

EXECUTIVE Nuraida Adila Bt Othman (S51725)
Nurhanim Bt Mohd Hatta Nurdinah Haziqah Bt Mohd Sabri
(S52048) (S51147)

FINANCIAL QA/QC
EXECUTIVE EXECUTIVE HALAL R&D EXECUTIVE
EXECUTIVE Syazwani Bt Sani
Syarah Izwani Bt Nur Suhaila Bt Rosli
Johan (S51584) (S50650) Siti Norhayati Bt (S51189)
Mohammad (S46848)
Job description for each position in Le Healthy enterprise

Position Description

 All parts of a company are under his control, including everyday

operations, administrative functions, and finances.

 Responsible for developing and implementing long-term goals and

General Manager
objectives to achieve the business's and profit ability's growth goals.

 Managing workers, controlling the budget, implementing marketing

tactics, and many other aspects of the company.

 Developing and conceiving of effective and intuitive marketing

Marketing tactics.

Executive  Organize and supervise advertising/communication initiatives (social

media, etc.), exhibitions, and promotional events.

 Handle income, expenses, investments, and other financial operations

to keep their businesses profitable.

 Assess financial information such as cash flow statements and profit

Financial estimates, identify strategies to improve financial performance, and

Executive verify that their companies follow all applicable standards,

regulations, and laws.

 Assistance with budgeting and tax planning, as well as suggestions

for increasing profits while lowering costs.

Production  Oversees manufacturing companies' operations.

Executive
  In charge of technical administration, supervision, and control of

industrial production processes.

 Responsible for determining the most efficient use of resources to

reach production targets while also enhancing the efficiency of

manufacturing processes

 Handling of Halal Certificate and Halal Assurance System (HAS)

Program.

 Contact and manage JAKIM / JAIN or other certifying bodies'

external / internal audits / inspections.

Halal Executive
 Setup, maintenance, and update manual Halal Assurance System

(HAS).

 Ensure that all products registered on JAKIM's platform are Halal

before submitting them for approval.

 Controls the quality control function of a company.

 Responsible for ensuring that food items fulfil company and

regulatory standards.

QA/QC Executive  Double-checking requirements, performing visual and measurement

checks, and rejecting and returning unsatisfactory items.

 Develop and review quality and safety regulations, as well as oversee

third-party audits.

 Responding to the sensory and taste panel's findings

R&D Executive  Organize and manage internal and external projects for execution, as

well as monitor the entire process in the event of a product launch.

 Present products with technical/scientific information to persuade

customers to decide.

 Offer a way to increase product margins

 2.2 Idea Generation

Table 1: The collected ideas with description from brainstorming process.

No. Product name Brief Product Description

 Substitute breadcrumbs with oat meals

1. 1. Deep fried banana
 Higher protein and lower glycemic index
with oatmeal
 Enjoy deep-fried stuff with fat absorber at once

 Made with mixed nuts, dried fruits, coconut oils

2. 2. Low sugar cookie
 Low calories, healthy yet crunchy

 Fresh strawberry covered in thick, sour yogurt

3. 3. Frozen yogurt
 Low calorie, light and freezing dessert
covered

strawberry

 Red dates jelly with dried goji berries and dried longan
4. 4. Red dates jelly
 Rich in vitamins, anti-inflammatory qualities

 Suitable for all ages

 Invented from caramel egg pudding

5. 5. Matcha red bean
 Aromatic matcha flavoured pudding topped with sweet red bean
egg pudding
 Refreshing and light

 Developing new products from three species of sweet potato to

66 6. Sweet potatoes
making mix cereals.
cereal
 Species: white sweet potato (Ipomoea batatas), purple sweet potato

(anggun), orange sweet potato.

  Sweet potatoes also contain high fibre and have natural sweetness.

 Produce new cereals without colouring.

 To maintain the colour of the raw material.

 Produce a variety of healthy products.

 Using a dehydrated method.

 Make up into flakes and mix with different colors of cereal from

sweet potato.

 Develop a new kind of frozen food from rice.

77 7. Rice Finger
 Mix ingredients like rice, chicken, carrot and celery and steam until

cooked, chill at room temperature. After it cools, dip in eggs and

breadcrumbs then fry.

 Suitable for children (2 years above) because no salt and MSG

ingredients. – healthier food, easy for busy moms, suitable for

children who do not want to eat rice.

 Can be made with other varieties of flavour for adult people like

asam pedas, rendang and tomyam (mix varieties of flavour during

making the finger rice).

 Develop a new frozen product from nuggets with asam pedas

88 8. Asam pedas
flavour.
nuggets
 Asam pedas paste mix with chicken and make nuggets.

 New innovation from original flavour.

 Free colouring and synthetic flavour.

  Develop new products from durian seeds.
99 9. Seeds chips
 Durian seeds are soaked overnight to make it easier to remove the

outer skin and clean the residue of the durian that is still attached.

Then the durian seeds are dried to facilitate the next process. Then

durian seeds are thinly sliced before being fried.

 Durian seeds have high starch content that can contribute energy,

have fibre that can contribute a lot in maintaining a good healthy

digestive system.

 It is also high in zinc that acts as a catalyst for enzymes in

metabolism.

Can replace with another seeds

Example: jackfruit seed,

 Rich in dietary fibre and B-complex vitamins

 High fibre content helps lower the risk of heart disease, prevent

constipation and promote weight loss,

 It also contains starch-control blood sugar

 Possess antimicrobial activity -prevent foodborne disease.

 It also contains phytonutrients (lignans, saponins, isoflavones -

plays a beneficial role in human health

  Develop a new frozen product from sausage with tomyam flavour.
10 10. Tomyam sausage
 Tomyam paste mixed with chicken and made a sausage.

 New innovation from original flavour.

 Free colouring and synthetic flavour.

 Substitute cow milk with almond milk

11 11. Low calories ice
 Almond milk low in calories compared to cow milk
cream
 Develop free lactose ice cream

 Suitable for people who experiences lactose intolerance

 Improve nutritional value of ice cream

 Develop ice cream with new flavour

 Used chickpea flour to increase the fibre and decrease the calories
12 12. Fiber Doughnut
 Contain antioxidant properties

 Mixed spices such as cinnamon and cloves used to produce cookies

13 13. Spices cookies
 Develop a unique flavour with natural colour

 Provide health benefits since the spices rich in nutrient and vitamins

 Both spices high in antioxidant

 Cinnamon may reduce the risk of type 2 diabetes

 Yam high in minerals, vitamins and fibres

14 14. Yam cake with
 Increase dietary fibre
walnut
 Develop a new flavour
  More nutritious than other honey
15 15. Cookies with
 Suitable for diabetes patient because it contain low glycemic index
Meliponin honey
 Acts as antimicrobial, anti - inflammatory activity and antioxidants
(stingless bee)
 Cookies may have longer shelf life

 Reduce the calories in cookies

 Develop a new frozen product from tuna.

16 16. Tuna meatball
 Ingredients used are tuna, sauté Holland onion and spinach with

olive oil, egg, almond flour, mayonnaise, salt and pepper.

 The shape used for tuna meatballs is like a meatball.

 Enjoy with deep fried or baked in the oven.

 Develop a new crispy and healthy snack from bananas.

17 17. Chocolate almond
 Bananas are cut into round slices and dry.
butter banana
 The almond butter is put between the two slices of dry bananas.
snack
 Lastly, dip half of it with dark chocolate.

 Develop a new flavour of yogurt from avocado.

18 18. Chocolate chip
 Dark chocolate chips are added to avocado yogurt.
avocado yogurt

 Develop a new flavour of almond milk.

19 19. Blueberry oat
 Blueberry and oat are combined as new flavour and add in the
almond milk
almond milk.

 Suitable for breakfast drink with a great source of fibre, vitamin,

mineral and antioxidants.

  Develop a new flavour for soy milk.
20. Green grape and
 The green grape and avocado are mixed and added to the soy milk.
avocado flavour
 To make the drink more fun and interesting, nata de coco will be
soy milk drink
added.

 Nuts in the shell last much longer than shelled nuts, making them a
21 21. Nuts in the shell
great choice for long-term storage.

 Purchasing nuts in the shell extends their shelf life.

 For example, almonds in the shell will keep for up to six months

when stored at 68℉ (20℃), while shelled almonds only last four

months when stored at the same temperature.

 Purchase nuts like almonds, walnuts, peanuts and pecans in the shell

and crack them with a nutcracker as needed.

 An extra benefit of nuts in the shell is that it takes more time and

effort to prepare them than shelled nuts, which may slow eating and

lead to a reduction in calorie intake.

 Helps to clean out the liver and belly.

22 22. Lemon Tumeric
 Helped the swelling go down quickly
Flush Drink
 Drink it heated up or drink it cold straight out of the refrigerator.

 Avocado (sliced or mashed) + sea salt + red pepper.

23 23. Creamy Avocado
 To make it more delicious, top it with an egg.
Spread
 Healthy and delicious.

 Eat with multi- grain toast.

  New flavour of spread since avocado is not really popular in

Malaysia.

 Roasting vegetables is one of the easiest, most reliable ways to cook

24 24. Crispy Roasted
them.
Vegetable
 Turn your oven up to 450°F. Chop your vegetables, with the harder

ones, like carrots and potatoes, cut them up into smaller pieces than

soft vegetables like broccoli and squash.

 Toss them all with some olive oil and kosher salt.

 Spread on a baking sheet or two – don't crowd! – and roast for about

30-40 minutes, or until they look and taste good.

 Hard to get non-potato chips in the market.

25 25. Baked Non-Potato
 Basically just putting some oil and salt on thin strips of vegetables
Chips
and baking them.

 Not very hard, but very delicious.

 Get lots of veggie-heavy, less oily ways to satisfy crunchy/salty

craving.

 Rambutan is one of the best-known fruits of Southeast Asia

26 26. Ice cream flavor
 Rambutans are rich in vitamin C, which is a potent antioxidant
Rambutan
 Ice cream flavours can replace the Rambutan season if we are

craving to eat

 Can have it anytime

  Eating dates daily as a jam spread before works/school help person
27 27. Dates jam with
feel energized
dark chocolate
 Dates are also a convenient, portable snack that can be useful for

low blood sugar

 Dark chocolate is loaded with organic compounds that are

biologically active and function as antioxidants.

 Mix dates with dark chocolate can balanced the sweetness of dates

 Discard the seed and peel the pumpkin skin.

29 28. Pumpkin jam
 Cut into small shape before blended
mixed with dates
 Mix with the blend dates with the pumpkin to give the sweet taste

 Pumpkins contain a wealth of antioxidants. Vitamin C, vitamin E,

and beta carotene support eye health and prevent degenerative

damage in older adults.

 Fill the cempedak filling in the buns

30 29. Cempedak bun
 Cempedak fruit is a type of fruit that can make a person addicted to
filling
eating

 Firstly, the cempedak fruit will crash and grounded until it has

smooth texture

 Then, we put the cempedak filling inside the bun

 Fried cabbage chips can be serve as a crunchy snack or a side dish

30. Fried cabbage
 Cabbage is cut into small slices, coated with seasoned flour and
chips
deep fried

 Suitable for vegan

  Low in calories and high in antioxidants

 Sago pearls is combine with oat powder and will be substitute in the
32 31. Sago Pearls Oat
milk drink
milk drink
 Sago is a gluten free while oat is high in fibre and antioxidants

 Made by mixing the bubble rice with the dough of cookies

33 32. Bubble rice
 Increase in carbohydrates and fibre content
cookies
 Suitable be eaten as breakfast snack

 Substitute coconut flakes into chocolate bar

34 33. Coconut flakes
 Crunchy flavour of coconut can increase the taste of chocolate bar
chocolate bar
 Suitable for children and adult

 High in carbohydrate and protein with many essential mineral

 Paratha is a flatbread made with whole wheat flour

35 34. Banana paratha
 Paratha is developed by substitute the oatmeal and banana to the
bread
dough

 Addition of oatmeal and banana can increase the fibre and nutrients

and low in calories

 Suitable for diet people because it help to feel fuller on fewer

calories
  Bubble rice is a kind of snack that can full the customer belly
36 35. Bubble rice
 Can be eaten anytime and anywhere due to the convenient concept
dipped with salted
 Salted caramel sauce have mixed flavour which is sweet and salty
caramel sauce
that can produce complete taste while combine with bubble rice

 The chicken kurma is cooked until reach the semi solid form of all
37 36. Chicken kurma
ingredients
spread
 It can be served with any bread

 Easy for those who are not have enough time to have heavy meal

 Dragon fruit is healthy fruit that can help to maintain our health as
38 37. Kuih talam of
it is rich with antioxidant
dragon fruit
 Have interesting colour that will attract consumer from any range

of age

 The dragon fruit will be cut into small cubes to give some texture

towards the dessert

 The wheat flour which is the main ingredients of kuey teow is

39 38. Terigu flour kuey
replaced with the terigu flour
teow
 The texture of kuey teow will be more firm and elastic

 Terigu flour contains higher protein compared to the wheat flour

 The traditional dish that usually prepare from beginning can be

40 39. Lemak cili api
instantly produced
powder
 The pure taste of the dish still can be preserved even though after

went through spray dried process

 Only need short time to prepare the meal

Table 2: The ideas that were disapproved and the reason for not choosing the ideas.

No. Rejected Product Name Reasons

1. Frozen yogurt covered  Already exists in market

strawberry  Costly ingredient

2. Red dates jelly  Low acceptability

 Only certain or few ethnic group that familiar with

red dates

3. Matcha red bean egg pudding  Perishable product, short shelf life

 Difficult in packaging

4. Sweet potatoes cereal  Product already exists in market

 Difficult processing

5. Asam pedas nuggets  Flavour is less preferable

 Requires a series of manufacturing steps

6. Tomyam sausage  Less innovative

 Long processing and specific instrument required

7. Low calories ice cream  Expensive ingredient

 Almond milk is hard to get in the market

8. Spices cookies  Unable to estimate the flavour

 Low acceptability

 The aroma of spices is too strong to match in cookies

9. Yam cake with walnut  Difficult in process

  Yam may cause allergic conditions

 The ingredient is quite costly

10. Cookies with Meliponin honey  Idea repeated

(stingless bee)  Combinable with other idea generation

11. Chocolate almond butter  Specific drying technique required to dry the banana

banana snack  Difficult and complex process

 Specific equipment is required

12. Blueberry oat almond milk  Almond milk is hard to get in the market

 Ingredient cost is expensive

 Specific processing technique (pasteurization) is

required

13. Green grape and avocado  Difficult process in extracting green apple and

flavour soy milk drink avocado juice to be mix in the soy milk

 Specific process with technology (pasteurization) is

required

14. Nuts in the shell  This type of product already exists in the market

 Less innovative and commonly found

15. Lemon Tumeric Flush Drink  Low acceptability

 Aroma of turmeric might not accepted by majority

16. Creamy Avocado Toast  High production cost

 Main ingredient is costly

 Low durability
17. Baked Non-Potato Chips  This product already exist in the market

 Low productivity compared to deep fried chips

 Takes long time to bake until crispy texture

18. Rambutan flavoured ice cream  Less outstanding flavor of rambutan compared to

other tropical fruits

 Availability of rambutan is seasonal, limited for time

 Unable to produce all day due to the availability of

main ingredient

19. Dates jam with dark chocolate  Less innovative

20. Avocado yogurt with chocolate  Costly since the avocado is expensive.

 Idea repeated

21. Pumpkin jam mixed with dates  The combination of pumpkin and dates is not too

suitable.

 Unfavorable taste

22. Fried cabbage chips  Only target the vegie.

 Deep frying process is not suitable for cabbage and

the chips can become oily.

23. Sago Pearls Oat milk drink  The colour of sago pearls is typically white with

uneven shapes and sizes may look not interested

when adding in milk drink.

 Addition of oat powder cause a sedimentation in the

milk drink.
24. Coconut flakes chocolate bar  Take a longer time to produce the coconut flakes.

25. Bubble rice cookies  Addition of bubble rice make it hard to shape the

cookies evenly

 Combinable with other idea generation

26. Banana paratha bread  Common product and less innovative

 Addition of banana puree may affect the shelf life

27.  Too simple

Bubble rice dipped with salted
 Not too innovative
caramel sauce

28. Chicken kurma spread  Have a short shelf life

 Not too preferable

29. Kuih talam of dragon fruit  The taste of dragon fruit may change

 There are many variety of Kuih talam in market

which can make it get less attention

30. Lemak cili api powder  Need a longer process

Table 3: 10 short-listed ideas and the reasons for choosing them
No. Short-listed ideas
1 Durian seed chips
2 Chocolate chip avocado yogurt
3 Cempedak bun filling
4 Low sugar cookies
5 Rice finger
Reasons
 Innovative idea with challenging process
development
 Durian seed contains heart-healthy
monosaturated fats which can lower the
LDL choleterol level
 When it raw, it poisonous to consume, but
when durian seed go through process, it
has a lot of goods come from seed
 Durian seed contains high in zinc
 Healthy yogurt with new ingredients in
commercial
 Avocado upgrade the savory yogurt and
sweet chocolate chips taste
 Promote advantages of avocado to
Malaysian
 Avocado is plant-based fat that suitable
for someone who in healthy eating
 Not in commercial yet
 Unique and different fillings from other
buns
 Promote local fruit
 New idea with healthy cookies
 Suitable for someone who is diabetic
 Cutting amount of sugar for someone in
diet
 Convenient
 Suitable for all ages except children under
2 years old

6 Fiber doughnut
7 Tuna meatball
8 Crispy roasted vegetables
9 Deep fried banana with oatmeal
10 Terigu flour kuey teow
 Easy to digest
 Quick meal and easy to bring
 Can produce Doughnut with nutritional
benefits
 Chickpea flour is a great alternative to
wheat flour to reduce calorie intake
 Gluten free diet
 Convenient and fast to be prepared
 Develop a new frozen product from tuna.
 Can promote tuna flavor to people who
doesn’t eat meat
 Easy to be prepared
 Can maintain the heart-healty fiber and
vitamins and mineral for fighting disease
 Can capture the flavor without adding
excessive amounts of fat or salt
 Healthy fried banana by utilization of
oatmeal
 Can give new crunchy texture
 Oat is suitable for people who in diet
 New idea in healthy way
 Easy to find terigu flour in supermarket
 2.3 Idea Screening

a) Perceptual Map

High
CCAY
LSC
RF TM

TFKT CBF
DSC DFBO
Eating
enjoyment
FD CRV

Low

Low Nutritional High

Value

Figure 1: Perceptual map of eating enjoyment vs nutritional value

Durian seeds chips

DSC
Chocolate chip avocado yogurt
CCAY

CBF Cempedak bun filling

LSC
Low sugar cookies

RF Rice finger

FD Fiber doughnut

Tuna meatball
TM
Crispy roasted vegetables
CRV
 DFBO
Deep fried banana oatmeal

TFKT Terigu flour kuey teow

Based on 10 ideas, all products are having eating enjoyment except for the fiber doughnut and

crispy roasted vegetables. This is because fiber doughnuts may become grainy texture since they are high

in dietary fiber. However, those that enjoy and like to consume grainy food may consider this product as

an interesting food. Fiber doughnuts may contain low nutritional value due to the cooking method that is

involved during processing which is deep frying. Crispy roasted vegetables might also not be likeable by

all people because of the taste after effect of the roasting process. For rice fingers, durian seed chips and

deep fried banana oatmeal have average nutritional value since these products must be prepared by deep

frying method which can cause the loss of certain nutrients. Another five products such as chocolate chip

avocado yogurt, low sugar cookies, tuna meatball, cempedak bun filling and terigu flour kuey teow can

be considered high nutritional foods due to the suitable cooking method used for each of the products.
 High CCAY

TM

CBF

Production
cost CRV
DFBO TFKT FD
LSC
DSC RF

Low

Low Manufacturing High

technology

Figure 2: Perceptual map of production cost vs manufacturing technology

Durian seeds chips

DSC
Chocolate chip avocado yogurt
CCAY

CBF Cempedak bun filling

Low sugar cookies

LSC

RF Rice finger

FD Fiber doughnut

Tuna meatball
TM
Crispy roasted vegetables
CRV

DFBO
Deep fried banana oatmeal

TFKT Terigu flour kuey teow

 Based on the perceptual map, there are two products that require high manufacturing technology

and high production cost. Chocolate chip avocado yogurt and tuna meatballs have the highest production

cost and manufacturing technology. This is because chocolate chip avocado yogurt required modern

treatment for the production process meanwhile tuna meatball is highly cost since fresh tuna is a basic

ingredient and needed in large quantities. Besides that, the production cost and manufacturing technology

of crispy roasted vegetables and low sugar cookies are not too high. Next, cempedak bun filling also

requires electrical equipment such as mixer and oven which can be considered as an average technology.

However, the production cost might be high as the basic ingredient which is cempedak is a bit expensive

and not easy to obtain since it is a seasonal fruit. For another five products relatively require low

manufacturing technology and production cost.

High DSC
TM LSC

RF
CCAY

Shelf life

TFKT

CBF FD
CRV DFBO
Low

Low Convenience High

Figure 3: Perceptual map of shelf life vs convenience

 Durian seeds chips
DSC

CCAY Chocolate chip avocado yogurt

CBF
Cempedak bun filling

LSC
Low sugar cookies

RF Rice finger

FD Fiber doughnut

Tuna meatball
TM
Crispy roasted vegetables
CRV

DFBO
Deep fried banana oatmeal

TFKT Terigu flour kuey teow

Durian seed chips, low sugar cookies, tuna meatballs, rice finger and chocolate chip avocado

yogurt can be considered as foods with the longest shelf life and most convenience products. These

products can be classified as dry food which can inhibit microbial growth and prolong the shelf life. These

products are also convenient for consumers because they are prepared as ready-to-eat food and ready-to-

cook food. However, the shelf life of yogurt depends on the storage condition so this product must be kept

under control temperature. The other five products are highly convenient but do not have a longer shelf

life which can be only kept for a few days.

 b) Gap Analysis

Table 4: GAP grid for seeds chips

Type of chips Type of flavour

Original Spicy Salty Sweet Sour

Potato chip / / / / /

Banana chip / / /

Broccoli chip / / /

Onion chip /

Beetroot chip /

Strawberry chip /

The table above shows some types of chips that are available in the market which mostly come from

fruit and vegetables with different flavours like spicy, sweet, salty and many more. Our product is different

from the market because we want to use fruit seed like durian seed or cempedak seed which is usually

called as waste to become chips and we can add different flavours to make this product more interesting

and fun to eat.

Table 5: GAP grid for chocolate chip avocado yogurt

Type of yogurts Flavour

Original Strawberry Blueberry Banana Mango Peach

Natural yogurt / / / / /

Greek style yogurt / / / / /

Almond yogurt / / / / /
 Yogurt is one of the healthy foods with low fat and sugar and many different nutrients like vitamins,

minerals and calcium which help in digestion and can protect from constipation. In the market there are

some different types of yogurts like almond yogurt and greek style yogurt with different flavors. For our

product we want to produce a different kind of yogurt flavor which is a combination of avocado and

chocolate chips which does not exist in the market. Our product will create healthier yogurt because

avocados have many good nutrients for human health.

Table 6: GAP grid for cempedak bun filling

Type of buns Flavour filling

Red bean bun /

Coconut bun /

Kaya bun /

Vanilla bun /

Butter sugar bun /

Chocolate bun /

Corn bun /

Sambal ikan bilis bun /

Butter toffee bun /

Kari ayam bun /

Rasberry bun /

Durian bun

Mangosteen bun
 The table above shows that many buns in the market have many kinds of filling from sweet to spicy

flavor and this kind of flavor is suitable with the bun and consumers like it and continue to purchase it.

The product we want to produce is a cempedak filling bun which the filling is made from local fruit like

cempedak. In the market there is a small amount of bun filling from local fruit, and we like to produce

new products that can be accepted by consumers.

Table 7: GAP grid for low sugar cookies

Type of cookies Texture

Smooth Intermediate Rough

Chocolate chips cookies /

Almond cookies /

Butter cookies /

Oat and raisin cookies /

Peanut cookies /

Cookies is one of the snacks that all consumer like from young until old consumer but most of the

cookies high in sugar, fat and calories which can lead to some diseases like diabetes, high blood level and

obese. In the market, many producers have developed different types of cookies and add healthy

ingredients like oat, almond, raisin, and many more to make it healthier to be consumed. Our low sugar

cookies are different from other cookies because we want to develop new cookies which we want to

replace the ingredients which are sugar with stingless bee honey or stevia and add other healthy ingredients

to make it more variety and fun to eat.

Table 8: GAP grid for rice finger

Finger flavour Type of finger

Custard Powder Snack Puff

Broccoli, carrot and apple / /

Sweet potatoes / / /

White rice / / /

Mango, banana and carrot / /

vanilla /

Apple berries /

Mixed veggie /

Pumpkin carrot / /

Baby and children food in market usually in the form of powder, custard, snack, and puff which is

easily for mother and the baby because it does not take long time to prepared so the mother can save time,

for baby this kind of form easily for them to eat and digest. Mostly the ingredients use is from fruits and

vegetables also wheat which is high in nutrients for baby and children in their process to growth and

development. Our product is rice finger, the ingredients used likes rice, carrot, chicken, and celery. We

want to develop new children food by make it into frozen food and it suitable for children above 2 years

and easy to prepare by busy parent. The rice finger also can be made for adult by changing their flavors

to rendang, tomyam, curry and many more

Table 9: GAP grid for Fiber Doughnut

Type of flour Low fiber High fiber

Low Intermediate High

All-purpose flour /
 Whole wheat flour /

Cake flour /

Pastry flour /

Self-rising flour /

The table above shows the different types of flour that are used to make doughnuts. We can see that

only whole wheat flour contains high fiber while the other flour contains low or intermediate fiber. This

information gives us ideas to develop a new product which is fiber doughnut. The chickpea flour will be

used to make this doughnut because chickpea flour contains high fiber and low calories and has antioxidant

properties.

Table 10: GAP grid for tuna meatball

Type of meatball Soft taste of meat Taste of meat

Soft Chewy Dense Not easy broken Taste of meat

Prawn meatball / / / /

Chicken meatball / / / /

Beef meatball / / / / /

Crab meatball / / / /

Meatball is one of the famous frozen foods in Malaysia that is suitable to be eaten anytime and easy

to serve and prepare but high in fat. Nowadays meatballs have already developed to many types like

chicken meatball, crab meatball, prawn meatball and many more and mostly the main ingredient are from

seafood. The product we want to develop is tuna meatball and the main ingredient used is tuna. To make
it more nutritious we mix it with onion, spinach, olive oil, almond flour, salt and pepper. This tuna meatball

not only can be prepared deep fried, but we can also bake it in the oven or microwave.

Table 11: GAP grid for crispy roasted vegetable

Type of roasted Crispiness crunchiness Crunchiness

Crispiness Taste Aromas Crunchiness

Roasted red potatoes / /

Balsamic glazed roasted / / / /

cauliflower

Herb roasted potatoes / /

Roasted parsnip / / / /

The table above shows some types of roasted food that are available in the market with different

attributes. We can see that not all types of roasted food have a good taste and aroma is also crispy and

crunchy at the same time. It also depends on the vegetable used and the process used to produce the food.

Roasted food suitable to consume as healthy snack so decide to product crispy roasted vegetable by using

different type of vegetable and combination vegetable to make it healthy, tasty and crunchy.
Table 12: GAP grid for deep fried banana oatmeal

Type of coating Crispiness Hardness

Crispiness Flavour Crunchiness Hardness

Rice flour / /

Breadcrumb / /

Nestum / / /

Corn flour / /

Fried banana is one of the famous foods in Malaysia because it has crunchy texture and sweet. To

increase and maintain the crunchiness of deep-fried banana, many types of coating are used like nestum,

breadcrumb, corn flour and many more. Deep fried banana oatmeal is one of the food products that we

want to produce by using oatmeal as the coating to make the food more crunchies and delicious taste.

Table 13: GAP grid for terigu flour kuey teow.

Type of flour Soft Elastic

Soft Texture Chewy Firmness Elastic

Rice flour / / /

Potato starch / / /

Bario rice / / / / /

Basmati rice / / / / /
Kuey teow is the food that is made from flour and served as kuey teow goreng or char kuey teow which

can also be eaten as breakfast, dinner or supper. In the market there are many types used to make noodles,

kuey teow and bread. The different types of flour used will affect the final characteristic of the food

product, that is the reason why the type of flour used to make the food product is important. The product

we want to produce is terigu flour kuey teow which we change the flour to terigu flour. Terigu flour is a

fine flour or powder that is derived from wheat grains. Terigu flour contains complex carbohydrates that

are insoluble in water and protein in the form of gluten which can help in determining the elasticity of

food products made from wheat material.

 c) Product Attractive Score

Instruction: Insert product name and scores for each item based on the score description.

PRODUCT NAME

Durian Chocolate Cempedak Low Rice Fibre Tuna Crispy Deep Terigu
seeds chip filling bun sugar finger doughnut meatball roasted fried flour
chips avocado cookie vegetables banana kuey
yogurt oatmeal teow

REWARD

How much? 5 1 1 5 5 1 1 3 1 5

How soon? 3 3 3 5 5 3 3 5 4 5

How long? 1 3 5 5 5 3 3 5 5 5

Company 5 3 5 3 5 5 5 3 3 3
image

TECHNICAL RISK

Complexity 7 7 4 7 3 4 4 10 10 10

Capability 4 7 7 6 7 7 7 7 10 7

Ownership 4 3 10 10 4 10 4 10 10 4

COMMERCIAL RISK

Customer 3 4 3 4 4 2 2 3 2 2
need
Marketing to 3 4 3 3 4 1 1 4 1 3
current
customers

Market trend 4 3 4 4 4 4 4 2 2 3

Regulatory 4 3 2 2 4 3 3 4 3 4
issues

Competitors 4 4 2 3 4 3 4 4 4 2

STRATEGIC FIT

Importance 5 5 3 3 5 3 3 3 3 3
to local
strategy

Importance 3 3 1 5 5 1 1 5 1 3
to global
strategy

Platform for 3 3 3 3 5 3 3 1 3 5
strategy

Cross 3 5 3 3 5 1 1 5 5 3
business
capability

Customer / 5 5 5 3 5 2 3 3 5 5
partner
relationship

Impact Of 1 1 1 5 5 1 1 1 3 5
industry
structure
TOTAL 67 67 65 79 84 57 53 78 75 77
SCORE
(100)
 Among the 10 short-list ideas, finger rice is the most superior idea that has been chosen by our

company. Finger rice is a type of healthy product. Rice contains carbohydrates that can contribute energy

and mix with other raw material which is protein like chicken, egg and also carrot and celery. Finger rice

also does not contain salt and MSG because the celery has its own salty taste, so it is suitable for children

above 2 years, but this product can upgrade with other varieties of flavours such as asam pedas, rendang

and also tomyam taste. Due to its healthier food, it was chosen by our company for new product

development. Based on idea screening, finger rice obtained the higher score with a total of 84 marks

among other products. This product will make a very large contribution in reward for our company. In

addition, this product also can improve our company's image successfully. By reviewing technical risk,

the innovation will be intensive but the skills that are used in the production of finger rice can be developed

by our staff. For commercial risk, this product will be needed by customers as finger rice can act as

snacking time and breakfast. Moreover, all present customers are potential buyers so that the market trend

is growing and expanding well. For strategic fix, finger rice is important to local strategy and global

strategy. Next, it will be a whole new business and also can strengthen relationships between customers.

Therefore, these are the reasons the finger rice is selected by our company.

3.0 Conclusion

As a conclusion, product developments comprises the processes which lead to the formation of a

product starting from the initial idea. The cooperation in teamwork, communication and contribution of

idea generation through a good discussion is very important to ensure the screening idea process is

successful. In addition, being competitive, innovative and creative is required in order to generate a good

idea besides being able to produce a new product successfully. From this practical, we are able to learn

how to generate ideas and screening ideas through perceptual maps, GAP grids and product attractiveness
scores. This knowledge is important to make sure the process of product development and innovation can

be done successfully.

4.0 References

Yeoh, T. K., Nadiah, W. A. W. (2014). Quality Evaluation of flat rice noodles (kway teow ... - UKM.

Quality evaluation of flat rice noodles (Kuey Teow) prepared from Bario amd Basmatti rice. Retrieved

October 21, 2021, from http://www.ukm.my/jsm/pdf_files/SM-PDF-43-3-

2014/03%20Rachel%20Thomas.pdf.