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This document presents a mini project report for a group of students on designing a new packaging system for Sambal Hitam, a traditional Malaysian chili paste. The report includes sections on the food and packaging materials, packaging design and appearance, production system, and distribution and storage. The group aims to develop a packaging design that minimizes contamination and leakage while extending the shelf life of Sambal Hitam compared to its current packaging in glass jars or plastic pouches. The

Author

Muhd Khairul Amri

Language

EN