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All Journal Teknologi dan Kejuruan: Jurnal teknologi, Kejuruan dan Pengajarannya Biology, Medicine, & Natural Product Chemistry BASKARA: Journal of Business and Entrepreneurship Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Bulletin of Culinary Art and Hospitality NUTRIENT JURNAL GIZI
Mansoor Abdul Hamid
Universiti Malaysia Sabah
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Health Professions Medicine & Pharmacology Public Health Social Sciences Other

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The Effect of Semi-Refined Carrageenan and Potassium Chloride Added on Physico-Chemical Characteristics of Instant Grass Jelly Mansoor Abdul Hamid; Jason Chuah Wai Kit; Mazarina Devi; Hasmadi Mamat; Noorakmar Ab Wahab; Umi Hartina Mohd. Razali; Fisal Ahmad
Teknologi dan Kejuruan: Jurnal Teknologi, Kejuruan, dan Pengajarannya Vol 44, No 1: Februari 2021
Publisher : Fakultas Teknik Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um031v44i12021p73-84

Abstract

This study focused on the effect of the combination effect of semi-refined carrageenan and potassium chloride on the instant grass jelly formulation. As in the traditional method of grass jelly production, the cornstarch was added to the grass jelly extract to give the gelling texture of grass jelly. Semi-refined carrageenan was added to replace the starch and the physicochemical characteristics and nutrient composition of the product was evaluated. The cincau leaves was boiled in a certain volume of water and the extraction was then converted to powder form via spray dryer. A pre-study has been conducted in determining the best method to produce grass jelly extract which based on the result of production yield, as well as conducted the physic-chemical tests. The finding showed that the extraction of 125g dried leaves of cincau with 4.5 L of water which boiled for 2.5 hours was the best extraction recovery with 75.92 percent. As a conclusion, SRC can be used as a starch replacer in grass jelly production as an instant product and texture is retained as well as nutrient contents of the product is improved
A Mathematical Model of Cervical Cancer Treatment by Radiotherapy Followed by Chemotherapy Murtono Murtono; Sugiyanto Sugiyanto; Mansoor Abdul Hamid
Biology, Medicine, & Natural Product Chemistry Vol 11, No 1 (2022)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2022.111.55-63

Abstract

Cervical cancer is the second most common type of malignant tumor found in women aged 15-44 years worldwide. Radiotherapy is one form of treatment that uses radiation that can eliminate or kill cancer cells and one way to treat cervical cancer is quite popular. Chemotherapy is a cancer treatment using anticancer drugs designed to kill or slow the growth of cancer cells that divide rapidly in the body. The method used is to study mathematical model of cervical cancer with radiotherapy and radiotherapy treatment followed by chemotherapy. The results of this study are for the early stages of cervical cancer with radiotherapy is quite effective, while for the late stages of radiotherapy and chemotherapy is less effective. Therefore, the need for other treatments for end-stage cervical cancer in addition to radiotherapy and chemotherapy.
Local Knowledge as the Basis of Innovation in Managing Agricultural Products Jurry Foo; Muhammad Yasar; Mansoor Abdul Hamid; Diana Demiyah Binti Mohd Hamdan; Harifah Mohd Noor; Jalihah Md. Shah; Kee Sabariah Kee Yusof; Intan Soliha Ibrahim; Marja Azlima Omar; Pauline Yong; Colonius Atang; Hanif Abdurahman Siswanto
BASKARA : Journal of Business and Entrepreneurship Vol 5, No 2 (2023): BASKARA: Journal of Business and Entrepreneurship
Publisher : Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54268/baskara.5.2.232-244

Abstract

The management of agricultural resources is an important agenda especially during the period of COVID-19 pandemic, which has increased food waste from agricultural products and the loss of sources of income among communities involved in agricultural activities. However, food waste remains as an urgent matter even in post-COVID-19 pandemic. This article aims to discuss about how local knowledge is used to deal with the agriculture waste. Vegetables dumping issues causing waste and affecting the income of farmers and vegetable sellers. Therefore, innovations in processing vegetables into processed food was implemented to optimize agribussines values. In achieving this goal, the steps to be taken are to empower the existing knowledge so called ‘local knowledge’. The information in producing this article was gathered through observation of community who participate voluntarily and interviews with Department of Agriculture, Federal Agricultural Marketing Authority (FAMA) and The Ministry of Agriculture and Food Industries and abbreviated (MAFI). The results of the study found that the main methods of food processing method by the community are preserving, drying, smoking or curing and frying. Hence this these methods were used to process cabbage (Brassica oleracea) into several products namely (1) cabbage floss, (2) salted cabbage, (4) cabbage bosou and (4) cabbage kimchi.
Effect Incorporated of Oat and Corn Cob Powder on Physicochemical and Sensory Properties of Putu Piring Fisal Ahmad; Nur Ezzliana Ismail; Tuan Zainazor Tuan Chilek; Amir Izzwan Zamri; Mohamad Khairi Mohd Zainol; Rahijan Abdul Wahab; Mansoor Abdul Hamid
Bulletin of Culinary Art and Hospitality Vol. 1 No. 1 (2021)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (202.91 KB) | DOI: 10.17977/um069v1i12021p7-12

Abstract

The growing consumer demand for healthy food products has turned the interest of industry and researcher in the development of foods enriched with fibre source. Oat and corn cob powder is one of the fibre sources that rich in insoluble fibers, such as cellulose, hemicellulose and lignin which beneficial the consumer in many ways for a healthy diet. The objective of this study was to investigate the effect of oat and corn cob powder incorporation on the sensory acceptability and physicochemical properties of putu piring at different levels of percentage ratio of oat and corn cob (control 0 percent OP: 0 percent CCP A, 0 percent OP: 100 percent CCP B, 30 percent OP:70 percent CCP C, 50 percent OP:50 percent CCP D, 70 percent OP:30 percent CCP E and 100 percent OP: 0 percent CCP F). Physical analysis showed that the colour of putu piring for L* value ranges from 74.17 to 19.76, a* value ranges from 0.23 to 1.90 and b* value ranges from 13.97 to 20.65. Sensory evaluation results showed that putu piring control (formulation A) scored the highest and no significant different (p lower than 0.05) compare followed by 30 percent OP: 70 percent CCP (formulation C) and 50 percent OP: 50 percent CCP (formulation D) in all attributes being evaluated. Proximate analysis showed that putu piring incorporated with oat and corn cob powder has significantly different (p lower than 0.05) in terms of crude fibre content. It is interesting to note that the incorporation of oat and corn cob powder yielded putu piring can improves the nutritive value of the product to become high fibre products.
Effect of Moringa Leaves Powder Incorporated into Chocolate on the Quality and Stability Properties Mansoor Abdul Hamid; Jason Siew Kin Ming; Mayrana Md. Nor; Hasmadi Mamat; Jahurul Haque Akanda
Bulletin of Culinary Art and Hospitality Vol. 1 No. 2 (2021)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (239.217 KB) | DOI: 10.17977/um069v1i22021p42-49

Abstract

This study was carried out to determine the effect of the addition of Moringa oleifera (Moringa) leaves powder? on the antioxidant and sensory properties of chocolate. Three formulations with different percentage of Moringa leaves powder (1, 3, and 5 percent) were studied. Through the hedonic sensory test, there is no significant difference (p less than 0.05) between the formulations for all attributes except the taste. Chocolate with 5 percent Moringa leaves showed the highest total phenolic content and antioxidant activity compared to the other formulations. The addition of moringa leaves caused decreased the chocolate hardness while increased the chocolate average particle size. After 8 weeks of storage, no bloom formation was observed on the surface of the chocolate but the hardness found to be decreased. chocolate associated with moringa leaves powder has potential with health benefit and still has good quality chocolate character.
Consumers’ Behaviour towards Sustainable Packaging: A Study among the Students and Alumni of Faculty of Food Science and Nutrition Universiti Malaysia Sabah Mansoor Abdul Hamid; Keneswary Ravichanthiran; Oslida Martony
Bulletin of Culinary Art and Hospitality Vol. 2 No. 1 (2022)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (463.856 KB) | DOI: 10.17977/um069v2i12022p7-19

Abstract

This study aims to identify the consumers’ behavior toward sustainable packaging. This study involved 284 students and alumni of the Faculty of Food Science and Nutrition, Universiti Malaysia Sabah. A questionnaire was used to garner the data, covering the participants’ demographic, consumers’ behavior, and meal preferences, as well as their knowledge of the benefit of sustainable packaging and the danger of migration of chemical substances into food from the food packaging. The obtained data were subjected to descriptive analysis. It is found that most of the respondents (71.5 percent) were aware of the benefits of sustainable packaging and the risk of migration of chemical products into food. However, the purchase of sustainably packaged products was only 43.3 percent. The education level and income of the respondents have significantly affected their purchasing behaviour. However, the family size of the respondents does not affect their purchasing behaviour. The low purchase of sustainably packaged products may be caused by numerous factors such as higher cost of sustainably packaged products, lack of information, availability, and awareness of sustainably packaged products.
Effect of Okara on Physicochemical and Sensory Properties of Soda Cracker Mansoor Abdul Hamid; Fong Suk Zean; Yeap Chi Hong; Sugianto Sugianto
Bulletin of Culinary Art and Hospitality Vol. 3 No. 1 (2023)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Using Okara flour, this study evaluates its effect on the quality of soda crackers. Nine formulations were produced; namely, the cracker with 15, 20, and 25 percent okara flour was developed with 8, 10, and 12 percent margarine, respectively. Four formulations were chosen using the BIB test on the mean score. The best okara cracker was identified through a hedonic test by trained panelists based on the attributes of color, aroma, taste, texture, crispness, and overall acceptance. Proximate analysis was conducted on the best formulation showing that the best recipe consisted of 6.44 percent moisture, 12.96 percent protein, 8.65 percent fat, 2.41 percent ash, 2.35 percent crude fiber, 67.30 percent carbohydrate, 14.62 percent dietary fiber, and 428.12 kcal/g energy content. The color of the best formulation was significantly (p less than 0.05) darker than the control sample due to its high protein content. Therefore, the rate of Millard reaction had increased compared to the control sample. Additionally, the hardness and fracturability of the okara cracker were found to be significantly (p less than 0.05) higher than the control sample, mainly due to the high protein content in the cracker. The stack height decreased as okara content increased high water absorption and weak gluten formation. Hence, it could be claimed as a product with high dietary fiber and a source of protein.
effect of adding of sabah snake grass (clinacanthus nutans) on the antioxidant and sensory properties of chocolate : Additional of sabah snake grass on chocolate quality Mansoor Abdul Hamid; Kai Yen Lim; Chi Hong Yeap; Mazarina Devi; Maryana Muhamad Nor
NUTRIENT Vol. 3 No. 1 (2023): Nutrient: Jurnal Gizi
Publisher : POLTEKKES KEMENKES MEDAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36911/nutrient.v3i1.1629

Abstract

This research was carried out to identify the effect of drying methods on the antioxidant activity of Sabah snake grass leaves as well as the addition of Sabah snake grass powder on the antioxidant and sensory properties of chocolate. Antioxidant properties of chocolate samples were determined through total phenolic content and DPPH radical scavenging activity tests. The best formulation of chocolate filled with Sabah snake grass was determined based on sensory and antioxidant test. Nutrient content of chocolate was determined through AOAC methods whereas water activity and hardness of chocolate shell were determined using water activity meter and Texture Analyzer. Changes of chocolate during storage was reviewed through the aspect of moisture content, water activity, hardness, melting point, microorganism count and sensory score. Results showed that chocolate F2, chocolate filled with 100g of Sabah snake grass powder was the best formulation with satisfaction by panels and higher antioxidant activity. This sample contain 7.25% moisture, 2.19% ash, 30.61% fat, 5.41% protein, 1.94% crude fibre and 52.61% carbohydrate. The storage sample showed significantly difference (p<0.05) in moisture content, water activity, hardness and melting property after kept for eight weeks but still safe to be consumed.
Development of Food Seasoning Powder from Subgrade Fish Cracker with Red Spinach (Amaranthus tricolor L.) Mansoor Abdul Hamid; Nur Atikah Zulkefli; Rozekin Suratman; Oslida Martony
Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Vol 3, No 2 (2023): EDISI AGUSTUS
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jnc.v3i2.45341

Abstract

The subgrade of fish crackers known as amplang refers to some parts of amplang that do not meet the standard but can still be consumed and sold at a lower price, so it has contributed to the decrease in company profits. This study intends to develop a food seasoning powder created from the subgrade of amplang fish crackers with the addition of red spinach (Amaranthus tricolor L.). Five formulations were developed with amplang powder and red spinach powder in the range of 36.66% to 66.66% and 0% to 30%, respectively. The best formulation is chosen based on sensory evaluation, followed by nutritional analysis and storage stability. Formulation 4 was chosen as the best, which consists of 41.60% subgrade amplang powder with 25% red spinach powder. The proximate analysis showed the F4 contained 6.18% moisture, 0.64% ash, 9.83% crude fat, 12.69% protein, 9.88% crude fibre, 47.27% dietary fibre, 61.46% carbohydrate, and a calorie content of 404.83 kcal/100 g, which significantly increased in ash, protein, and crude fibre contents compared to the control sample. Water activity (AW), colour and microbiological status showed no significant changes (p > 0.05) throughout the eight weeks of storage indicated that sample was stable during storage periods. Therefore, the development of this seasoning powder can be used as an alternative for amplang subgrade to be upgraded with better acceptability and enhance its nutritional value, which is beneficial to the consumer.
Co-Authors Amir Izzwan Zamri Chi Hong Yeap Colonius Atang Diana Demiyah Binti Mohd Hamdan Fisal Ahmad Fisal Ahmad Fong Suk Zean Hanif Abdurahman Siswanto Harifah Mohd Noor Hasmadi Mamat Intan Soliha Ibrahim Jahurul Haque Akanda Jalihah Md. Shah Jason Chuah Wai Kit Jason Siew Kin Ming Jurry Foo Kai Yen Lim Kee Sabariah Kee Yusof Keneswary Ravichanthiran Marja Azlima Omar Maryana Muhamad Nor Mayrana Md. Nor Mazarina Devi Mohamad Khairi Mohd Zainol Muhammad Yasar Murtono Murtono Noorakmar Ab Wahab Nur Atikah Zulkefli Nur Ezzliana Ismail Oslida Martony Oslida Martony Pauline Yong Rahijan Abdul Wahab Rozekin Suratman Sugianto Sugianto Sugiyanto Sugiyanto Tuan Zainazor Tuan Chilek Umi Hartina Mohd. Razali Yeap Chi Hong