CHAPTER 1

INTRODUCTION

1.1 Background of the CempChoc (CC)

Cempedak fruit or its scientific name Artocarpus integer is a thick, gelatinated tropical fruit
that is delicious and rich in energy, calcium, vitamin C and fibre (Koko). Cempedak is a plant
that tree shaped and can grow in primary and secondary forest. The part of cempedak that
been used by community is the flesh of the fruit, the seed that can be consumed by boiling,
and the skin of the cempedak that been consumed by soaking in the salt water for a week
(Aulia Alfath Rahmawati, 2021). The seed of the cempedak is one of the local community
foods and the regularly eat it when the season of the cempedak.

There are many cempedak fruit products available in the market, for example there are
ice creams, crepes and even chips made from cempedak flesh. But there is no producer or any
person who produces products from cempedak seeds yet. This causes the cempedak seeds to
be thrown away by the producers of cempedak products and causes losses. So, from that
issue, the idea of producing Cemp-Choc (CC), which is chocolate produced using cempedak
seeds, was born to overcome the problem of cempedak seeds being thrown away.

There are benefits in cempedak seeds that many people do not realize, namely cempedak
seeds have alkaloid compounds, steroids and terpenoids. Terpenoid compounds are known to
have anti-inflammatory potential, can also be used as anti-cancer and antimicrobial agents
(Sylvana, 2020). Cempedak seeds contain positive alkaloids, flavonoids, phenolics, saponins,
terpenoids and tannins. Antibacterial activity testing showed the existence of an inhibition
zone against E. coli at a concentration of 3% of 9.89 mm. The inhibition zone against
S.aureus at a concentration of 3% is 10.27 mm. Antifungal activity shows the existence of an
inhibition zone against C. albicans at a concentration of 3% of 8.71 mm. The % inhibitory
activity of the extract against α-glucosidase enzyme in vitro at a concentration of 100 ppm is
19.45% with an IC50 value of 301.23 ppm (Hilma, 2018).

Cempedak is also used to treat diarrhoea and diabetes. The part used from the cempedak
fruit to treat the disease is the seed. The skin also functions as anticancer, antiinflammatory,
diuretic, and antihypertensive (Hilma, 2018). So that's why cempedak seeds should be made
into a product to be consumed by many people because there are many nutrients for humans.

Cemp-Choc (CC) was created from the issue of discarding cempedak seeds that are not
used by cempedak product manufacturers. The idea to produce Cemp-Choc is to offer
alternative solution for cempedak seed waste issues. The Beryls chocolate food products with
almond core as has been taken as our benchmark for producing Cemp-Choc (CC). Perhaps
with the introduction of Cemp-Choc can help cempedak food base industries to manage the
cempedak seed more efficiently.

1.2 Problem Statement

Cempedak is a seasonal local fruit in Malaysia. Normally, Cempedak fruit will produce
fruit from August until October each year. There are 11,050 hectares of cempedak plants with
a yield of 53,010 metric tons yearly in Malaysia (Technology, Anim Agro Technology, 2010).
Therefore, there are possibility that a huge numbers of cempedak seed can be a waste. This is
because there normally cempedak food base industries only use cempedak fruit while
cempedak seeds are disposed of as waste. If the disposal of these seeds continues, it will
contribute to an increase in the issue of dry waste disposal in Malaysia.

Cempedak will usually be sell in to Industri Kecil Sederhana (IKS) to be processed into
cempedak-based products. There are several types of cempedak-based products introduced in
the market, for example cempedak chips, cempedak ice cream and cempedak crepes that use
cempedak only. Meanwhile, the cempedak seeds are simply thrown away. The problem
existing since the disposal of cempedak seeds can increased the numbers of waste from
cempedak food base industries. At the same time the cempedak seeds waste issues can
increased the pollution that will be related with environmental pollution issue in Malaysia.

Therefore, any effort in innovation such as Cemp-Choc that try to utilize the use of
cempedak seed can help to reduce the issue on cempedak seed waste management. Cemp-
Choc (CC) is produced to overcome the problem of wasting the cempedak seeds. Companies
producing cempedak-based products can produce Cemp-Choc (CC) to increase income from
cempedak seeds in addition by focusing on the use of cempedak content only. Cemp-Choc
(CC) was introduced to cempedak food base industries to create a new product that made
from waste material such as cempedak seed. Cemp-Choc (CC) was introduced to the
cempedak food base industries. That waste material such as cempedak seed can also be
turned into an innovation product with high potential to be market for the consumers.

1.3 Research Questions of Innovation Product Development

Based on the issue of date seed waste activities, several research questions have been
increasing. The question covers the issue of whether cempedak seeds can be used as food, the
willingness to buy and the level of acceptance of cempedak seeds as well. In addition, the
research question also includes issues related to the relative advantage, ease of use and
compatibility of cempedak seeds with the food industry and consumers.

The research question is as below.

RQ 1: is that cempedak seeds can be a food?

RQ 2: Does cempedak seed have a nutritional source?

RQ 3: is that cempedak seeds give relative advantage to the cempedak-based food industry?

RQ 4: what is the level of ease use of cempedak seeds in cempedak based food industry?

RQ 5: what is the level of cempedak compatibility in the cempedak-based food industry?

RQ 6: would consumers’ willingness to buy product base on cempedak?

RQ 7: what is the acceptations level of cempedak seeds product among consumers?

1.4 Product Innovation Development Research Objectives

By creating a product named Cemp-Choc (CC), the researchers want to accomplish a few
research goals. To ensure that the cempedak seeds are safe to be sent to customers, it is
necessary to determine whether they can be utilized as food. Additionally, this CC intends to
create food items that can nourish consumers who purchase them in the form of sweets.

In order to lower the rate of wastage of cempedak seeds that they do not use, the
manufacturing of CC targets the owners of businesses that produce culinary products based
on cempedak fruit. Consequently, the primary component used in CC goods to make
chocolate is cempedak seeds. The introduction of CC is founded on the precedent set by
earlier breakthroughs, such as the demonstration that date seeds may be utilized to make a
drink through the usage of date seed coffee. For instance, research is being done on Ajwa
Madinah Date Seed Coffee, which has become one of the causes of this invention.

The following goal is to determine whether or not this CC may be used as a source of
nutrition. The laboratory analyst will get a sample of the product from CC. To check the
product's mineral and nutritional content, CC sent a sample for laboratory testing. The
cempedak seeds will be checked for any potential health risks using the complete Certificate
of Analysis (COA) report from the laboratory.

Finding the relative advantages of the cempedak-based food sector is the third goal of the
study. The fourth research goal will also be the level of CC usability from the perspective of
the cempedak-based food industry from the consumer's point of view.

Finding the degree of CC compatibility at the level of the cempedak-based food business
is the next step for the fifth objective. To learn more about the third and fourth goals,
interviews with government organizations like Penang State FAMA were conducted.
1.5 Scope Cemp-Choc (Cc)

The scope of the Cemp-Choc (CC) innovation product production project involves the
industry that produces food based on cempedak seeds. This is because the cempedak-based
food industry is the industry most affected by cempedak seed management issues.

The scope of research on the production of CC innovation products also involves

consumers who are targeted to buy CC. Consumers are involved as part of the research scope
of CC innovation products because the level of willingness to buy and the level of consumer
acceptance will be decisive to produce CC innovation products.

1.6 The Importance of Cemp-Choc (CC) Innovation Research

The production of Cemp Choc (CC) can ensure that the cempedak seeds are safe to be
sent to customers, it is necessary to determine whether they can be utilized as food.
Additionally, this CC intends to create food items that can nourish consumers who purchase
them in the form of sweets. This Product will also be the level of CC usability from the
perspective of the cempedak-based food industry from the consumer's point of vi

The production of CC can help create downstream industries as well as explore new
markets for the cempedak-based food industry. A new market that can be explored is the
Chocolate market. Directly the production of CC can help increase the income of the food
industry based on Cempedak seeds.

1.7 Definition of Cemp-Choc (CC)

Cemp-Choc (CC) is an innovative food product made from cempedak seed. CC is produced
in the form of chocolate and the weight is 5 grams for 1 piece of chocolate produced. The
colour of the CC is black because it is coated in chocolate. CC is wrapped using aluminium
foil so that its beautiful and neat.

The cost used to produce CC has been stated in table 1.1 is ……. The CC ingredients
used are not too expensive. The materials used to produce CC are not too expensive.
Manufacturing costs can be further reduced if cempedak seeds can be obtained from
producers who produce cempedak products because they only use the flesh of cempedak and
discard the seeds because the seed have no use for them. The overall cost used to produce CC
is as stated in Tables 1.1 and 1.2.

Table 1.1 Element Cost

No. Item Unit Price per unit Total

(RM) (RM)

TOTAL

Table 1.2 Cost Per Unit

No. Item Unit Price per unit Total

(RM) (RM)

TOTAL
1 pcs CC

1.8 Definition of Terms

There are five (5) terms that need to be highlighted. This term refers to the characteristics of
the innovation that has been used to create Cemp-Choc (CC) such as relative benefits, ease of
use, compatibility, willingness to buy and level of acceptance.

1.8.1 Relative advantage

Relative advantage refer to the benefits that can be provided by the production of Cemp-Choc
(CC) to the producer who make product from cempedak.

1.8.2 Ease of Use

Ease of use refers to the level of ease of use of Cemp-Choc (CC) at the level of factories and
manufacturers producing cempedak products.

1.8.3 Compatibility

Compatibility refers to the degree of compatibility of Cemp-Choc (CC) with the operating
practices of cempedak-based producers and manufacturers.

1.8.4 Willingness to Purchase

Willingness to buy refers to the level of willingness among consumers to buy Cemp-Choc
(CC) chocolate products.

1.8.5 Level of Acceptance

Acceptance level refers to the level of acceptance of Cemp-Choc (CC) among consumers.

1.9 The Structure of Report

The structure of this report has been divided into five chapters. The first chapter is the
background of Cemp-Choc (CC), the motivation factor to produce CC, problem statement,
objective of product innovation development, scope of innovation project, importance of CC
and definition of CC.

Chapter two is about literature review. Literature review discusses the background of
innovative products. relative benefits and CC, easy to find, compatibility, willingness, and
level of acceptance about CC.
 And then chapter three is about the development of innovation projects. Innovation
research project development is discussing the process of innovation idea development. In the
process, it would include finding information about CC and talking with experts or potential
adopters' views on CC also Final innovation idea, and innovation idea development idea
template (IIDET). Apart from that, this chapter also discusses the innovation product
development process, which discusses the development, inspection, and final prototype of the
product.

In chapter four discusses the data collection procedure, it consists of data cleaning,
demographic analysis, data analysis, measurement reliability test, mean analysis, element
analysis of types of innovations and consumer willingness to buy and level of acceptance of
CC.

Finally, chapter five also discusses the discussion of analysis. This chapter discusses all
aspects such as the relative benefits of CC, the level of easy use of CC, compatibility in
producing CC, the level of willingness to buy and acceptance of CC. The discussion also
involves the contribution of CC production to the industry, community, and body of
knowledge. Suggestions and improvements in the production of CC will also be discussed in
detail.

1.10 Conclusion

Chem Choc (CC) is an innovation product that aims to help companies that manufacture
products from cempedak to overcome the issue of cempedak seed disposal. CC is produced
from discarded cempedak seed.CC provides benefits to companies producing cempedak-
based products because it can reduce the disposal rate of cempedak seeds in addition to
generating opinions for the company.

Lastly there are six objectives to be achieved through the creation of this CC. Among
them is identifying cempedak seeds that can be used as food. Second, identifying cempedak
seeds has their own nutritional source. Third, identify the level of ease of use of CC at the
level of small and medium industries (SMEs) based on cempedak seeds. Fourth, identifying
CC opens relative benefits to the cempedak-based food industry. Fifth, identify the
willingness to buy CC products. The end, identify the level of acceptance of CC products
among consumers.
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