The efficiency of DNA extraction from whole blood using appropriate method is very important for molecular analysis. Therefore, the aim of this study was to compare the purity and concentration of DNA extraction method from bovine (Bos taurus), chicken (Gallus gallus), and porcine (Sus scrofa) blood. The DNA of blood samples was extracted using three types of kit, namely InnuPREP Blood DNA Mini Kit, Wizard Genomic DNA Purification Kit, and QIAamp DNA Blood Mini Kit. The results showed that blood DNA extracted using QIAamp DNA Blood Mini Kit was found to be the most effective and consistently produced high concentrated and pure DNA for three animal samples. The purity of DNA ranged from 1.73 ' 0.05 ' to 1.94 ' 0.21 ' and the range of blood DNA concentration extracted using the QIAamp DNA were between 13.73 - 2.11 and 25.01 - 2.08 ng/?l. However, the blood DNA of porcine was not successfully extracted using InnuPREP Blood DNA Mini Kit and Wizard Genomic DNA Purification Kit. These results were very crucial for the subsequent use of amplification using polymerase chain reaction (PCR) and to facilitate accurate detection in further analysis.

Pandemik COVID-19 telah membawa impak besar terhadap aspek sosial, ekonomi, dan psikologi-spiritual masyarakat, terutamanya golongan B40. Dalam Islam, isu kemiskinan adalah suatu keadaan yang mesti diatasi kerana kesannya memberi impak yang besar ke atas individu, masyarakat dan keunggulan agama Islam sebagai penyelesaian masalah sosial, ekonomi, politik, budaya dan sahsiah. Kajian ini bertujuan untuk mengenal pasti keperluan khusus dalam menangani isu-isu pasca COVID-19 yang dihadapi oleh remaja dan wanita B40 di Malaysia. Kajian ini juga meneliti model pemerkasaan golongan wanita dan remaja konvensional sedia ada khususnya dari perspektif Barat dan kritikan terhadapnya. Selain itu, fokus utama kajian ini adalah meneroka kaedah ataupun strategi Islam serta peranan rakyat dan pemerintah dalam membasmi isu sosial, ekonomi dan psikologi spiritual secara bersepadu bagi mengisi kelompangan kajian konvensional yang lepas. Hasil analisis keperluan tersebut, model pemerkasaan kemandirian golongan B40 dicadangkan untuk dibangunkan dan dinilai dalam meningkatkan kesejahteraan kehidupan mereka dalam konteks kelestarian komuniti Madani. Kajian ini dilakukan menggunakan kajian perpustakaan dan analisis kandungan daripada bahan sekunder seperti artikel jurnal, buku dan akhbar. Hasil kajian awal ini mendapati bahawa keadaan sosio-ekonomi pasca COVID-19 yang mencabar memerlukan pendekatan holistik yang tidak hanya terfokus pada bantuan kewangan, tetapi juga kepada aspek pemerkasaan kemandirian dan kelestarian komuniti ini secara bersepadu. Oleh yang demikian, program pemerkasaan yang komprehensif mampu meningkatkan kesejahteraan dan kemandirian individu dalam komuniti terpinggir. Namun, terdapat kekurangan kajian empirikal yang secara spesifik memberi tumpuan kepada B40, remaja dan wanita di kawasan perumahan kos rendah pasca COVID-19 dari kerangka Islam secara menyeluruh. Oleh itu, penyelidikan ini diharap dapat mengenal pasti keperluan khusus mereka, dalam membangunkan Model Pemerkasaan Kemandirian Wanita dan Remaja B40 menurut kerangka Islam secara bersepadu. Model Pemerkasaan Kemandirian Komuniti B40: Wanita dan Remaja dibina berbingkaikan acuan Islam secara bersepadu seperti Model Perubahan Sosial Ibnu Khaldun, Model Pembangunan Berteraskan Islam oleh Syukri Salleh dan Maqasid al-Syariah dijangka dapat memberikan panduan praktikal untuk meningkatkan kesejahteraan hidup khususnya wanita B40 dan remaja pasca pandemik dan selari dengan matlamat pencapaian lima dari enam Prinsip Malaysia Madani, iaitu kemampanan, kesejahteraan, daya cipta, hormat, keyakinan, ihsan.

This study was conducted to evaluate the physicochemical characteristics and to determine the degree of consumer preference of fish burgers produced with different level of Black Tilapia surimi paste and potato flour. Five formulation of fish burgers with different percentage of Black Tilapia surimi paste to potato flour were formulated as follows: Control=70:10; A=62:18; B=66:14; C=74:6; D=78:2. The fish burgers were analysed for their colour, cooking loss, texture, pH, water holding capacity, and folding test as well as the proximate composition. Hedonic test was also carried out to evaluate the consumer preference of the fish burgers. In term of colour, raw fish burgers of formulation A was the highest (P<0.05) in the value of whiteness (L*), redness (a*), and yellowness(b*). In addition, both raw and cooked fish burger of formulation A was also significantly the highest (P<0.05) in the hardness between all formulations. However, proximate composition of raw and cooked fish burger of formulation D which contained the highest of percentage of Black Tilapia surimi paste to potato flour was significantly highest (P<0.05) in moisture and protein content. The preferenceof panellists within formulations were not significantly differed (P>0.05) in attributes of appearance, fish aroma, texture, taste, and overall acceptance except for juiciness (P<0.05). Thus, this study concluded that fish burgers produced from Black Tilapia surimi paste combining with potato flour at different level affected physicochemical properties of fish burgers but did not affect consumer acceptability.

Underutilization of jackfruit and demand for healthier meat product with nutritional benefits and similar taste to meat had led to this study which to evaluate the proximate composition, and consumer preference of beef sausage with different ratio of unripe jackfruit. Five formulations of beef sausage were prepared with different amount of beef to unripe jackfruit were: Control (65:0), A (48.75:16.26), B (32.5:32.5), C (16.25:48.75), and D (0:65). Results found that carbohydrate contents of beef sausage with unripe jackfruit were higher (P>0.05) than in control sausage but were lower (P>0.05) in protein, fat, and fibre content. However, results found that all sausages with unripe jackfruit were found significantly higher (P<0.05) in moisture content, and ash compared to control beef sausage. As expected, hedonic test found that consumers preferred (P<0.05) control beef sausage compared to other formulations. Beef sausage incorporated with 25% unripe jackfruit (formulation A) was the most preferred by consumers in texture, taste, and overall acceptance among all sausages with unripe jackfruit. These findings obtained that formulation of beef sausage incorporated with unripe jackfruit could be accepted by consumers.

Taxonomic identification of potential probiotic lactic acid bacteria (LAB) in fermented foods is essential as the microorganisms’ benefits are varied and often strain-specific. Using biochemical and physiological methods alone is inadequate to precisely distinguish each strain. In this study, molecular techniques were employed in the identification of 17 LAB isolated from three Malaysian fermented foods: belacan (BE), bosou (BO), and budu (BUM). The respective sizes of polymerase chain reaction (PCR) products from the isolates were approximately 1500 bp and 750 bp when amplified with the 16S ribosomal RNA (16S rRNA) and internal transcribed spacer (ITS) gene primers. The phylogenetic analysis using both gene sequences revealed that all BE and BO isolates were identified as Lactiplantibacillus plantarum, while all BUM isolates were identified as Lacticaseibacillus paracasei. Both 16S rRNA and ITS genes could disclose the identity of the isolates up to the species level. In summary, the use of the ITS gene in conjunction with the 16S rRNA gene can help with the more effective identification of potential probiotic LAB strains isolated from fermented food.

The growth of two Bifidobacterium strains (Bifidobacterium longum BB536, Bifidobacterium pseudocatenulatum G4) and other selected intestinal bacteria (Lactobacillus acidophilus, Lactobacillus casei shirota, Enterococcus faecalis JCM 5803 and Escherichia coli K-12) were studied in TPY medium containing various concentrations of curcumin (0.025, 0.050, 0.075 and 0.1% (w/v). Viable cell counts of the bacteria and their respective pH medium were determined during incubation period of 12h, 24h, 36h and 48h incubated at 37o C. In the presence of curcumin, cultures showed various degrees of growth inhibition compared to in TPY medium without curcumin. E. faecalis and B. longum BB536 were survived better than the other bacteria tested. Among the bacteria tested, L. acidophilus recorded the most sensitive to curcumin. The presence of curcumin did not change the pH of the medium as compared to the basal TPY. The ability of the bacteria to degrade curcumin after 48h incubation was studied using spectrophotometric method measured at 400.4 nm wavelength. The overall percentage reduction of 0.025, 0.050, 0.075 and 0.1% of curcumin by the bacteria tested was 56-60, 18-24, 15-16 and 12-14, respectively.