Abstract
Traditional food is the heart of our heritage. Every state, every race and tribe have their own culture and heritage that they take pride of. For Malaysian, Nasi (rice) is staple food, and there are varieties of nasi dishes such as nasi dagang, nasi kerabu, nasi lemuni, nasi lemak, nasi minyak, nasi tomato. Each nasi has their own uniqueness that comes from the ingredients. For example, Nasi Lemuni uses Lemuni leaves, and Nasi Kerabu is popular for its blue color which comes from a blue flower known as Bunga Telang. OryzaBall recreates the taste of the three nasi (rice) that are loved by the Malaysians named nasi dagang, nasi kerabu and nasi lemuni with fillings at the center in one packaging. This savory product is produced from the original Malaysian ingredients with a touch of Italian dishes called arancini. It is created to let people taste the three types of nasi in a packaging in one go. It is packed in paper container to make reheating in microwave or frying easy, people can have all three types of nasi wherever and whenever they want. OryzaBall is expected to promote local delicacies worldwide in a form that everyone can enjoy. The product also has longer shelf life and is easier to export to other countries, which is an advantage.
Metadata
Item Type: | Conference or Workshop Item (Paper) |
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Creators: | Creators Email / ID Num. Mazlan, Nor Hafizah UNSPECIFIED Azmi, Farhan UNSPECIFIED Sulaiman, Suria UNSPECIFIED Tarmazi, Siti Anis Adilah UNSPECIFIED |
Contributors: | Contribution Name Email / ID Num. Chief Editor Wan Ismail, Wan Nurul Fatihah UNSPECIFIED Editor Mohd Fuat, Nor Hazirah UNSPECIFIED Editor J Z Nun Ramlan, Noor Fazzrienee UNSPECIFIED Editor Anuar, Nuramira UNSPECIFIED Editor Abdullah, Shazila UNSPECIFIED Editor Iksan, Halimatussaadiah UNSPECIFIED Editor Mohd Patel, Iza Faradiba UNSPECIFIED |
Subjects: | T Technology > TP Chemical technology > Food processing and manufacture |
Divisions: | Universiti Teknologi MARA, Perak > Seri Iskandar Campus > Academy Of Language Studies (APB) |
Journal or Publication Title: | The 11th International Invention Innovation & Design Exhibition 2022 (INDES 2022) |
Page Range: | pp. 312-314 |
Keywords: | culture and heritage, Malaysia, rice product, ready to eat, innovation |
Date: | 2022 |
URI: | https://ir.uitm.edu.my/id/eprint/114401 |