Browsing by Author "Shuhaimi Mustafa"
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Publication Analysis Of Lard In Palm Oil Using Long‑wave Near‑infrared (lw‑nir) Spectroscopy And Gas Chromatography‑mass Spectroscopy (gc–ms)(Springer Nature, 2022) ;Mutia Nurulhusna Hussain ;Katrul Nadia Basri ;Syariena Arshad ;Shuhaimi Mustafa ;Mohd Fared Abdul KhirJamilah BakarAdulteration of food products has become a common problem in many countries. Adulteration may take the form of substitution of one species for another, where the food products from one species have been mixed intentionally with either a similar substitute material or a cheaper species. However, the use of pork and lard is a serious matter in Islam because foods containing ingredients from pig sources are haram (unlawful or prohibited) for Muslims to consume. Conventional techniques such as chromatography are time-consuming and require high capital cost. A possible way out is to use the rapid and less expensive near-infrared (NIR) spectroscopy. Therefore, in this study, apart from the conventional gas chromatography analysis, a variant of NIR spectroscopy, i.e., the long-wave NIR (LW-NIR) spectroscopy system at 1350–2450 nm region in combination with chemometrics analysis was used for detecting and quantifying lard adulteration in palm oil (PO). The result has shown that the samples with a minimum level of adulteration as low as 0.5% could still be easily detected with an overall correct classification rate using linear discriminant analysis (LDA) in the Open-source R software. PLS calibration gives good results between predicted and measured data in quantification, showing linear correlation with coefficient of determination (R2) at 0.9987. The result agreed well with the gas chromatography-mass spectroscopy (GC–MS) analysis and suggests the feasibility of LW-NIR spectroscopy as an efficient method for detecting and quantifying lard in palm oil. - Some of the metrics are blocked by yourconsent settings
Publication A Conjunction Of Sn-2 Fatty Acids And Overall Fatty Acid Composition Combined With Chemometric Techniques Increase The Effectiveness Of Lard Detection In Fish Fee(Elsevier B.V., 2021-06-15) ;Mohd Sukri Hassan ;Mohamed Haniff Hanafy Idris ;Yanty Noorzianna Manaf ;Mohd Nasir Mohd Desa ;Amalia Mohd Hashim ;Muhamad Shirwan Abdullah Sani ;Nor Nadiha Mohd Zaki ;Mohd Hafis Yuswan ;Mohd Salleh Kamaruddin ;Yus Aniza YusofShuhaimi MustafaFish oil is a common source of fat in fish feed production. However, there is a tendency to substitute fish oil with other fats such as lard to reduce production costs. Thus, an efficient method for lard detection is highly needed for fish feed’s authenticity. In this study, sn-2 fatty acids (sn-2 FAs) and fatty acid (FA) compositions were incorporated with chemometric techniques namely Principal Component Analysis (PCA), Orthogonal Partial Least Square-Discriminant Analysis (OPLS-DA), and Orthogonal Partial Least Square-Regression (OPLS-R) to identify lard adulteration in the fish feeds. The inclusion of sn-2 FAs into PCA model 2 exhibited a preferable variation pattern relative to PCA model 1. The PCA identified C14:0, C18:0, C18:2, C18:3, C20:0 sn-2 C16:0, sn-2 C18:0, sn-2 C18:1, and sn-2 C18:2 were the most significant FAs to discriminate the fish feeds. The inclusion of sn-2 FA composition improved the OPLS-DA model 2 performance by providing more significant class discrimination between lard-adulterated, and non-adulterated fish feeds as compared to OPLS-DA model 1. The OPLS-DA model 2 identified C18:0, C18:2, C18:3, and sn-2 C16:0 FAs as markers of lard adulteration with an increment in the value of the coefficient of determination (R2) and decrement in the Root Mean Square Error of Estimation (RMSEE) and Root Mean Standard of Cross-Validation (RMSECV) values. The Support Vector Machine (SVM), Random Forest (RF), Multilayer Perceptron-Artificial Neural Network (MLP-ANN), and internal and external validations corroborated the OPLS-DA model 2 and OPLS-R model 2 performances. Therefore, the incorporation of sn-2 FA and FA compositions coupled with the chemometric techniques had improved the detection and quantification of lard adulteration in fish feeds. - Some of the metrics are blocked by yourconsent settings
Publication Penggunaan Tanduk Rusa Velvet Dalam Perubatan Isu Fatwa Dan Cadangan Penyelesaian(Institut Sosial Malaysia (ISM), 2015) ;Mohd Mahyeddin Mohd Salleh ;Nurdeng Deuraseh ;Shuhaimi Mustafa ;Suhaimi Ab. RahmanIrwan Mohd SubriVelvet antler constitutes one of the natural pharmaceuticals ingredients that have high economic value due to its numerous medicinal properties. The method of taking deer antlers by cutting them when the deer is still alive, however, has caused significant contradiction of fatwa whether it is categorized as halal or haram. Thus, the objective of this study is to evaluate the use of velvet antler in medicinal products from the Islamic perspective. Qualitative research methodology used in this study was based on the analysis of documents and interviews. The study found that the contradiction of the fatwas was the result of the different interpretation (ijtihad) given by the Muftis on the concept of animal horn and antler cutting, which is related to the issue of 'Animal Welfare' that is pain. Most of the contemporary Muslim scholars are prone to the view that it is halal to be used. Further research can be done on the antlers through scientific experiments to prove and justify such ijtihad, thus solving the fatwa issues that have arisen. - Some of the metrics are blocked by yourconsent settings
Publication Survival Of Bifidobacteria And Other Selected Intestinal Bacteria In Tpy Media Supplemented With Curcumin As Assessed In Vitro(New Century Health Publishers, 2009) ;Seyed Davoud Jazayeri ;Shuhaimi Mustafa ;Mohd Yazid Manap ;Abdul Manaf Ali ;Amin Ismail ;Nur Huda FauzanMohd Yamin ShaariThe 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. - Some of the metrics are blocked by yourconsent settings
Publication Survival Of Bifidobacteria And Other Selected Intestinal Bacteria In TPY Medium Supplemented With Curcumin As Assessed In Vitro(New Century Health Publishers, 2009) ;Nur Huda Faujan ;Seyed Davoud Jazayeri ;Shuhaimi Mustafa ;Mohd Yazid Manap ;Amin IsmailMohd Yamin ShaariThe 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.