Browsing by Author "Siti Radhiah Omar"
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Publication Acceptability of novel antioxidant ice cream fortified(2020)Siti Radhiah OmarThis research aimed to determine the total antioxidant activity and total phenolic content of the papaya seeds. These papaya seeds then were introduced into the prepared ice cream to determine the effect of the papaya seeds to the physicochemical and the acceptability of ice cream by making four different formulations (Control, 1.0%, 2.0%, and 3.0% of papaya seeds). Two methods namely free radical scavenging assay (DPPH) and ferric reducing antioxidant power (FRAP) were used to determine the total antioxidant activity of the papaya seeds, whereas total phenolic content was determined by FolinCiocalteu’s method (TPC). The papaya seeds showed high total phenolic content in the TPC analysis result. Furthermore, DPPH and FRAP showed high antioxidant activity of the papaya seeds. Acceptability of the ice cream was conducted by sensory evaluation and the results showed that the control (0.0%) papaya seeds ice cream formulation was the most favorable by the panelists followed by 1.0%, 2.0%, and 3.0% papaya seeds formulation. In conclusion, the papaya seeds are proven to contain antioxidants by the results given in DPPH, FRAP, and TPC tests. Surprisingly, the papaya seeds also did not affect the physicochemical of the ice cream and the ice cream was accepted by the panelists. - Some of the metrics are blocked by yourconsent settings
Publication Acceptability Of Novel Antioxidant Ice Cream Fortified With Nutritious Carica Papaya Seed(UiTM, 2020) ;Siti Radhiah Omar ;Fauzan Aminuddin ;Latiffah Karim ;Nursyahida SuhaimiSiti Nazirah OmarThis research aimed to determine the total antioxidant activity and total phenolic content of the papaya seeds. These papaya seeds then were introduced into the prepared ice cream to determine the effect of the papaya seeds to the physicochemical and the acceptability of ice cream by making four different formulations (Control, 1.0%, 2.0%, and 3.0% of papaya seeds). Two methods namely free radical scavenging assay (DPPH) and ferric reducing antioxidant power (FRAP) were used to determine the total antioxidant activity of the papaya seeds, whereas total phenolic content was determined by FolinCiocalteu’s method (TPC). The papaya seeds showed high total phenolic content in the TPC analysis result. Furthermore, DPPH and FRAP showed high antioxidant activity of the papaya seeds. Acceptability of the ice cream was conducted by sensory evaluation and the results showed that the control (0.0%) papaya seeds ice cream formulation was the most favorable by the panelists followed by 1.0%, 2.0%, and 3.0% papaya seeds formulation. In conclusion, the papaya seeds are proven to contain antioxidants by the results given in DPPH, FRAP, and TPC tests. Surprisingly, the papaya seeds also did not affect the physicochemical of the ice cream and the ice cream was accepted by the panelists. Keywords: Acceptability, Ice Cream, Antioxidant, Papaya Seeds - Some of the metrics are blocked by yourconsent settings
Publication Acid Extraction And Characterization Of Pectin From Malaysian Honeydew (cucumis Melo L. Var. Inodorous) Peels As An Alternative For Halal Food Thickener(Penerbit UTM Press, 2019) ;Siti Radhiah Omar ;Nurul Afiqah Md HamsanSiti Nazirah OmarPectin is found to be widely used as additives in food, pharmaceutical and cosmetic industries. Thisstudy was carried out using conventional acid extraction method. The influences of different acidreagents used (citric acid and nitric acid), extraction time (30, 45 and 60 min) and temperature (60,70 and 80 °C) towards the extraction yield and its degree of esterification (DE) of pectin fromCucumis melo L. var. inodorous peels being investigated. Citric acid gives the maximum yields ofpectin (35.26%) under optimum condition at 80 °C and 60 min. Extraction time and temperature weresignificantly (p>0.05) affected the amount of pectin yields, whereby the optimum condition for bothacids were at 80 °C and 60 min. The degree of esterification (DE) of the isolated pectin in this studywas 50.38 % and 59.88 % respectively for citric acid and nitric acid where this pectin was consideredas high methoxyl pectin (HMP). From the color analysis, the value for ‘L’, ‘a’ and ‘b’ for citric and nitric acid were significantly different (p>0.05) between each other. Citric acid has a lighter color ofpectin extract which is preferable to be commercialized. Pectin from honeydew waste is a novel foodingredient in Malaysia and could be as an excellent alternative for replacing gelatin in food industrialapplications and other non-food potential interventions. - Some of the metrics are blocked by yourconsent settings
Publication Comparative Study On The Absorption And Solubility Properties Of Durian Seed Gum And Commercial Guar Gum(Universiti Sains Islam Malaysia, 2020-10-15) ;Syamila Mansor ;Siti Nor Hikmah Abd Rasid ;Zaiton HassanSiti Radhiah OmarDuring Covid-19 era, it is important for the society to sustain their food security, as well as wealth. Opportunities can be seen by upcycling the seeds from King of Fruits, Durian. Durian seed is an agricultural waste material with abundant sources of minerals, vitamins, protein and polysaccharide compounds. In this study, gum from durian seeds was extracted using aqueous method and its physical propertiesrelated to emulsifying properties were determined in comparison with commercial guar gum. The properties of the extracted durian seed gum (DSG) and commercial guar gum (GG) evaluated were colours, solubility, water holding capacity (WHC), and oil holding capacity (OHC). - Some of the metrics are blocked by yourconsent settings
Publication Development Of Automated Mini Greenhouse Embedded With Arduino(Asian Scholars Network (ASNet), 2020) ;Syahida Suhaimi ;Azira Khalil ;Affa Rozana Abd. Rashid ;Siti Radhiah Omar ;Nur Najiha Abd. HamidMuhammad SufianMany apartment dwellers dream of growing plants in their own home. But,they are limited with the space and time for planting a fresh healthy plant in their home. However, it doesn’t have to be a dream anymore as we are introducing a portable mini greenhouse to accommodate this community. A greenhouse is used to grow plants such as flowers, vegetables and fruits under the controlled climatic conditions for efficient production, forms an important part of the agriculture and horticulture sectors. A mini greenhouse also has such quality with the extra advantages as it comes in compact sizes which fit in the apartment lifestyles. The mini greenhouse proposed by this project uses an automatic monitoring system to monitor the temperature, humidity and water supply for the plant of the mini greenhouse. This will accommodate the user to monitor their greenhouse remotely. This automated greenhouse monitoring system also collects the data from the greenhouse measured by the sensors and the results will be shown on the LCD screen for easy monitoring purposes. It is easy to install yet comes with low cost monitoring system. In addition, it will provide more convenient and low maintenance system for the mini greenhouse user who desires to plant at home but has a very limited fund and space in their living area. Keywords: Mini Greenhouse System, Automated Green House, Arduino, Sensors - Some of the metrics are blocked by yourconsent settings
Publication Development of Innovative Prophetic Food: Effect of Different Genotypes of Barley (Shaeer) on Quality Characteristics of Instant Talbina Drink(USIM Press, 2021-12) ;Siti Radhiah Omar ;Nurin Ardini ;Latifah Karim ;Syahida SuhaimiSiti Nazirah OmarTalbina is a prophetic barley-based product commonly used to treat pain and sorrow among Arabs. Barley crops consist of plentiful source of carbohydrate, soluble dietary fiber (β-glucan) with healing properties and high potential as functional food. Different barley varieties contain different nutrients density. Therefore, Instant Talbina Drink (ITD); an innovated prophetic dairy product supplemented with different genotypes of barley (commercial pearl (CT); act as control, hulled (HT) and hull-less (PT)) were produced. The purpose of this study was to determine the effect of different types of barley on the quality of ITD via scientific analytical approaches including chemical and physicochemical analysis as well as 9-scale hedonic evaluation. The total calories per 100 g of ITD samples were ranged from 363.5 kcal – 358.33 kcal. The result showed that CT had the highest caloric value followed by PT. Meanwhile, PT showed a significantly difference in protein content compared to HT and CT. Apart from that, HT had the highest value of fiber content which was significantly difference from CT and PT. In addition, the shelf life of the samples (in powder form) which has been packed in airtight containers were discovered up to 30 days when kept refrigerated temperature at 8 °C after a visual observation has been conducted. The highest degree of consumers’ preferences toward PT in regard to their good sensory attributes and its nutritional density unhesitatingly revealed that PT is the best formulation of ITD for commercialization purpose. - Some of the metrics are blocked by yourconsent settings
Publication Enlivening the Effect of Tourists' Knowledge and Involvement on Malaysian Heritage Food (MHF) Towards Food Tourism Image in Malaysia(IGI Global, 2019) ;Siti Radhiah Omar ;Shahrim Ab Karim ;Siti Suriawati IsaSiti Nazirah OmarThis current article aims to empirically test the relationship between international tourist knowledge and Malaysian Heritage Food (MHF) cultural involvement on Malaysia's Food Tourism Image and secondly, to analyze the mediating effect of knowledge for both relationships. A quantitative survey of 719 international tourists with previous MHF consumption experience was conducted and analyzed via a Structural Equation Modeling (SEM) approach. Results demonstrated that the following variables have significant associations with Food Tourism Image while knowledge mediated the subsequent links positively with partial mediation. Regardless of the theoretical and managerial implications and research findings, supplementary investigations are warranted to enhance the growth of food cultural tourism. - Some of the metrics are blocked by yourconsent settings
Publication Factors Affecting Customer's Intention Towards Purchasing Halal Collagen Beauty Drinks In Malaysia: A Structural Equation Modelling(Universiti Malaysia Kelantan (UMK), 2019) ;Siti Nazirah Omar ;Siti Radhiah Omar ;Siti Nurul Aini Mohd Rodzi ;Nurul Azlinda Chek TalibNor Hamiza Mohd NoorThis study attempted to highlight the relationship between three factors, namely attitude, subjective norms, and knowledge of customers towards their intention to purchase Halal collagen beauty drinks. There is an increasing trend of consuming collagen beauty drink products among Malaysian women in recent years. As a Muslim nation, the sources of collagen which are mainly derived from animal parts have become a major concern for Muslim customers, especially their Halal status. In addition, the target respondents of this study were females because they are conscious of beauty and willing to buy several ranges of collagen beauty drink products in the market. The sample of the study consists of 380 Muslim female customers which were collected through self-administered questionnaires using a two-stages sampling technique. This study used a structural equation model (SEM) to develop and test the conceptual model. The results show that attitude, knowledge, and subjective norms have a significant relationship with customer purchase intention towards collagen beauty drink products. - Some of the metrics are blocked by yourconsent settings
Publication International Tourists' Consumption Pattern And Level Of Objective Knowledge On Malaysian Heritage Food (MHF) While On Vacation(Kaav Publication, 2018) ;Siti Radhiah OmarSiti Nazirah OmarFood consumption in tourism destination is vital in ensuring the national economic growth. With regards to this issue, this study aimed to describe the international tourists? consumption pattern while on vacation in Malaysia. Secondly, to examine the level of international tourists? objective knowledge (OK) between gender. Findings revealed that Malay food had been highly purchased and consumed followed by Indian and Chinese Food. Besides, local restaurant was reported to be the most demanded place for purchasing MHF. When comparing the level of OK, there was no significant different between male and female international tourists. This study carries a strong aspire to enrich the food tourism body of knowledge by outlining substantive recommendations on marketing strategies specifically for food providers towards Malaysian Heritage Food consumption in tourism. - Some of the metrics are blocked by yourconsent settings
Publication Optimization Of Dye Extraction From Turmeric (Curcuma Longa L.) And Henna Leaves (Lawsonia Inermis L.) In Dye Sensitized Solar Cell(Universiti Sains Islam Malaysia, 2020-10-15) ;Nur Hanis Khaleeda Mohd Jamka ;Syahida SuhaimiSiti Radhiah OmarDye-sensitized solar cells (DSSC) are also known as photovoltaic solar cells. Basic component that used as sensitizers in DSSC was synthetic inorganic compound however in this research a natural dye extract from the plants were used to replace the crystalline silicon solar cell due to the high cost. In this study, the types of sensitizers used from a natural dye which were turmeric and henna leaves. Other than that, Doctor Blading technique or known as a tape casting was used to sinter TiO2 powder at ITO glass. The extracted of these two dyes were immersed in the four different solvents which were ethanol (A), distilled water (B), a mixture of ethanol and distilled water 4:1 (C) and the other mixture was ethanol and distilled with different ratio 1:4 (D) successful investigated on DSSC. The efficiency of optimum sensitizers with the used of ethanol and distilled water were measured. FTIR was used to identify the carbonyl and hydroxyl groups that present in turmeric and henna. Meanwhile, UV-Vis was used to characterize the efficiency of these sensitizers by their ability to absorb light over a wide range of and the energy band gaps were recorded. The optimum dyes obtained the highest peak of absorption which was henna leaves that immersed in a mixture of ethanol and distilled water with ratio 4:1 solvent (C) due to the lowest energy band gap which was 1.89 eV. Moreover, the efficiency obtained was 1.32 × 10"#% higher than other solvents. So, it can conclude that the mixture of ethanol and distilled water with ratio 4:1(C) gave the highest efficiency of DSSC. The implication from this research was henna leaves that extracted from mixture of ethanol and distilled water gave better efficiency compared to ethanol solvent that was frequently used from previous study. - Some of the metrics are blocked by yourconsent settings
Publication The Potential Use of Anthocyanin in Butterfly Pea (Clinoteria ternatea) Petals as Colorimetric Indicator in Intelligent Food Packaging Article(USIM Press, 2022) ;Siti Radhiah Omar ;Ahmad Adham NohAhmad Naim RohaizanButterfly pea is a perennial leguminous twiner that lives within the tropical belt and certain warm areas. Butterfly pea contains anthocyanin that are highly sensitive towards any change of pH, making them suitable to be used as pH indicator. The mechanism of the pH sensing capabilities of anthocyanin from butterfly pea involves four reversible structure of anthocyanin that are present in different range of pH: flavylium cation, hemiketal, quinonoid base and chalcone. Colorimetric indicator is a tool that are used in an intelligent food packaging. Its purpose in intelligent food packaging is to provide information of the food contained inside through colour changes that are visible to naked eyes. This colorimetric indicator utilizes pH indicator to assess the freshness of the food by measuring the change of pH that the product undergoes. Anthocyanin from butterfly pea provides an option of natural and organic pH indicator as opposes to synthetic pH indicators that can cause health issues. Anthocyanin from butterfly pea is capable to react towards any change of pH both acidic and basic, stable at least up to 60 days and are organic, perfect to be used in intelligent food packaging and other food related purposes. - Some of the metrics are blocked by yourconsent settings
Publication Pretreatment And Enzymatic Saccharification Of Mango Peel For Sugar Production(Asian Scholars Network (ASNet), 2020) ;Nur Aisyah Jusoh ;Latiffah Karim ;Siti Radhiah OmarAsma’ Ali[No abstract available] - Some of the metrics are blocked by yourconsent settings
Publication Quality Acceptance Andtexture Profile Of White Loaf Fomulated With Mazafati Dates (Phoenix Dactylifera Linn) Seed Flour(Universiti Sains Islam Malaysia, 2020-10-15) ;Siti Radhiah Omar ;Nur Syafiqah HamzahSyahida SuhaimiThe experiment was performed to determine the nutritional content and textural properties of white bread incorporated with date seeds since it has been studied that it coyld be a promising aternative source of fiber and bioactive compound in food product. Date seeds were soaked, washed, oven-dried, grinded and sieved to produce date seed flour (DSF). The wheat flour was substituted with DSF at 0, 5, 10 and 15 %. The proximate composition of wheat and date seed breads were determined using standard procedures. The physical characteristics (loaf height and weight, colour, texture) and sensory attributes were determined for the control and the supplemented breads. Meanwhile, physical properties such as texture profile analysis (TPA) recorded that hardness increased as the date seed flour increased. A sensory analysis showed that the substitution of 10 % date seed flour into white loaf gave the bread with the best overall quality acceptance. - Some of the metrics are blocked by yourconsent settings
Publication Value-added Products From Pumpkin Wastes: A Review(USIM Press, 2022) ;Nor Alia Najihah Md Noh ;Latiffah KarimSiti Radhiah OmarConversion of agricultural residues into valuable products has become an important study in the industry. Generally, they are made up of lignocellulose biomass which requires a particular method such as pretreatment to enhance the desired yield to produce the end product. However, pumpkin is commercialized in very little way in Malaysia, and their processing generates tons of seeds and peels as byproducts. Not to mention the fact that pumpkin wastes have many beneficial nutrients and dry matter that can be utilized in many ways. Pumpkin peel is particularly rich in glucose content and can be converted through several main steps in bioethanol production; pretreatment, enzymatic saccharification, and fermentation which usually uses fungi to obtain fermentable sugar and followed by distillation. Furthermore, bioactive compounds such as carbohydrate, protein, minerals, fatty acid and a significant value on antioxidant compounds like tocopherol, phenols and carotenes are also found in pumpkin seed. On top of that, pumpkin seeds and peels contain quite an amount of pectin that can be extracted through acid hydrolysis and have great potential as gelling agents and thickeners in the food industry as an alternative source from the commercial pectin. These have proven that the usage of pumpkin residuals not only it can provide good benefits to human, in fact, various valuable products can be produced in a cheaper and sustainable way. - Some of the metrics are blocked by yourconsent settings
Publication Waste to wealth: optimizing novel pectin acid extraction from honeydew (cucumis melo l. var. inodorous) peels as a potential halal food thickener(Med Crave, 2020) ;Siti Radhiah Omar ;Nurul Afiqah Md HamsanMuhammad Najib AbdullahPectin is found to be widely used as additives in food, pharmaceutical and cosmetic industries. This study was carried out using a conventional acid extraction method. The influences of different acid reagents used (citric acid and nitric acid), extraction time (30,45 and 60 min) and temperature (60, 70 and 80°C) towards the extraction yield and its degree of esterification (DE) of pectin from Cucumis melo L. var. inodorous peels being investigated. Citric acid gives the maximum yields of pectin (35.26%) under optimum condition at 80°C and 60 min. Extraction time and temperature were significantly (p>0.05) affected the amount of pectin yields, whereby the optimum condition for both acids was at 80°C and 60 min. The degree of esterification (DE) of the isolated pectin in this study was 50.38 % and 59.88 % respectively for citric acid and nitric acid where this pectin was considered as high methoxyl pectin (HMP). From the color analysis, the value for ‘L’, ‘a’ and ‘b’ for citric and nitric acid were significantly different (p>0.05) between each other. Citric acid has a lighter color of pectin extract which is preferable to be commercialized.Pectin from honeydew waste is a novel food ingredient in Malaysia and could be as an excellent alternative for replacing gelatin in food industry applications and other non-food potential interventions.