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  1. Thomas, Rachel, Wan-Nadiah, W.A., Bhat, Rajeev
    MyJurnal
    In the present study, six different rice varieties marketed in Penang, Malaysia (locally grown and imported) were evaluated for proximate composition, physiochemical properties and cooking qualities. Overall, 'Black rice' variety had the highest protein content (8.16%) with lowest fat content (0.07%). Between the various rice varieties investigated, thousand kernel weight varied between 16.97-19.43 g, length/breadth (l/b) ratio was between 2.09-3.75, while bulk density varied between 0.81-0.86 g/ml. Amylose content was highest (27.71%) in white rice (local, medium grain type) with lowest recorded for brown rice variety (3.36%). Results on minimum cooking time showed it to range between 10 to 31.67 minutes with the brown rice cooking the slowest. The water uptake ratio ranged between 2.33 to 3.95 and was low in glutinous rice (2.33), while gruel solid loss (range from 3.17 to 6.43) was lowest in Basmati rice variety (3.17%). The minimum cooking time was found to be negatively correlated with amylose content (r = -0.97). A positive correlation was recorded for both amylose content and l/b ratio in relation to elongation of cooked rice. These results highlight cooking and physiochemical properties of rice to be strongly dependent on their amylose content. Results generated in this study might be able to provide vital information's on identifying 'superior quality of rice' marketed in Penang, based on their proximate composition as well as on their physiochemical and cooking properties.
  2. Suseno S.H., Tajul, A.Y., Nadiah, W.A.
    MyJurnal
    Magnesol XL concentration (0.5, 1, 3 and 5%), heating temperature (25, 50, 70 and 90 ˚C) and time (5, 10, 15 and 20 mnt) during purification to the color properties (Lightness L*, redness a* and yellowness b*) of Sardinella lemuru oil were evaluated. Purification using Magnesol XL in any condition effectively increase the L* and a* value but reduced the b* value of the lemuru oil. Highest L* value (96.57) was achieved at the treatment temperature 90 ˚C, 5 % level of Magnesol XL concentration and 5 minutes process. Lowest a* value (more green color) was obtained at treatment 70 ˚C temperature, 5% level of concentration and 15 minutes, then lowest b* value was obtained at treatment 90 ˚C temperature, 5 % concentration and 5 minutes process. All the refined lemuru oil’s result had a hue angle higher than 90˚ representing the light greenish-yellow color.
  3. See, E.F., Wan Nadiah, W.A., Noor Aziah, A.A.
    MyJurnal
    The objective of this project was to determine the physico-chemical and sensory characteristics of bread supplemented with four different levels (control, 5%, 10%, and 15%) of pumpkin flour. The physical (weight, loaf volume, specific volume and oven spring) and chemical (moisture, protein, fat, fibre and ash) attributes were determined in the raw pumpkin, pumpkin flour (PF), control and supplemented breads. Sensory attributes were conducted on the control and supplemented breads. Increasing the level of substitution from 5% to 15% pumpkin flour significantly (p
  4. Suseno, S.H., Tajul, A.Y., Nadiah, W.A., Hamidah, Asti, Ali, S.
    MyJurnal
    Proximate content, fatty acid and mineral compositions were determined for the ten species of deepsea fish from Southern Java Ocean and Western Sumatra Ocean, Indonesia. The proximate composition was found to be 23.0-24.8 % protein, 1.9-4.1% fat , 0-1.75 % carbohydrate, 1.7-2.4 % ash and 70.1-72.1% water, whereas the fatty acid compositions consisted of 0.86 - 49.63 % saturated fatty acids (SFA), 0.29 - 50.09 % monounsaturated fatty acid (MUFA) and 2.85 % - 46.32 % polyunsaturated fatty acids (PUFAs). Among them, those occurring in the highest proportions were myristic acid (C14:0, 0.12-7.59%), palmitic acid (C16:0, 0.02–20.5%), stearic acid (C18:0, 0.42–49.19), oleic acid (C18:1, 0.29–50.09 %), linoleic acid (C18:2, 0.23– 44.91%), eicosapentaenoic acid (EPA, C20:5n3, 0.41– 4.61%) docosahexaenoic acid (DHA, C22:6n3, 0.28– 3.44%). The rest of the microelements, Cd, Hg, and Pb were all present in amounts below toxic levels.
  5. Abdul Rais, A.R., Wan Abdul Manan, W.M, Shariza, A.R., Wan Nadiah, W.A.
    MyJurnal
    ‘Nasi kandar’ is defined as boiled white rice placed inside a wooden basket and carried on the shoulder using a pole. The rice is served with a variety of pairing dishes that are usually fried, curried or boiled. The tradition of carrying rice and pairing dishes on the shoulder began to die out in the 20th century as seller resorted to a more conventional way of selling ‘nasi kandar’. The ‘nasi kandar’ business in Malaysia has evolved from being sold as a street food into a multi-million dollar franchise business rivalling the fast food business. It is available 24 hours and enjoyed by Malaysians from all walks of life. This study aims to compare ‘nasi kandar’ eating pattern among patrons in the Klang Valley and Penang. Three hundred sets of questionnaires were answered and collected. Data from the questionnaires were analyzed in PASW 18.0 using descriptive statistics and chi-square test for association. Klang Valley patrons (72%) would consume ‘nasi kandar’ once a week. More than half (53.3%) of the patrons from Penang consumed ‘nasi kandar’ more than twice a week. A significant relationship exists between patron’s region and frequency of ‘nasi kandar’ consumption where p = <0.0001 and r = 0.277. A significant but moderate relationship between patron’s region and consumption of ‘nasi kandar’ during breakfast (p = <0.001, r = 0.250), lunch (p = <0.0001, r = 264) and dinner (p = <0.0001, r = 0.336). Patrons in Penang consumed ‘nasi kandar’ more often than their Klang Valley counterparts. Klang Valley patrons were more particular than Penang patrons when it comes to cleanliness, menu pricing, friendly service, air-condition and separate smoking area. Klang Valley patrons tend to consume more chicken based dishes while Penang patrons tend to consume more meat, fish, and squid based dishes.
  6. Othman, M.F., Tamat, M.R., Wan Nadiah, W.A., Serri, N.A., Aziz, H.A., Tajarudin, H.A.
    MyJurnal
    Landfill leachate imposes a huge problem to the environment and human beings. This work focused on bioconversion of leachate to acetic and butyric acids by Clostridium butyricum NCIMB 7423. A continuous stirred tank reactor (CSTR) was applied and connected to fabricate membrane module. The leachate was collected from Pulau Burung Landfill Site (PBLS), Nibong Tebal, Penang. Prior to fermentation, leachate was treated to remove volatile fatty acid and adjusted to meet the minimum requirement of nutrients for anaerobic fermentation. Synthetic medium fermentation acts as a benchmark to the leachate fermentation. The outcomes indicated that the yield of acetic acid and butyric acid in synthetic medium fermentation was 0.70 g/L and 0.71 g/L, respectively. Meanwhile, leachate fermentation showed that the yield of acetic and butyric acid was 0.93 g/L and 1.86 g/L, respectively. High production of acetic and butyric acid showed that leachate fermentation is a green alternative to produce a cleaner product.
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