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I was born in Solok, West Sumatra, Indonesia 30 October 1968, and currently hold a position as an Associate Professor at the Faculty of Food Science and Nutrition, University Malaysia Sabah, Kota Kinabalu, Malaysia. I was graduated with a PhD from Food Science Programme, Universiti Kebangsaan Malaysia in 2001, Master from Food Science Programme, Institute Pertanian Bogor in 1994 and BSc from Fisheries Science, Universitas Bung Hatta, Padang in 1990. Before joining Universiti Malaysia Sabah, I spent two years’ contract service at School of Food Industry, Universiti Sultan Zainal Abidin, Terengganu (2016-2018), 12 years contract services at Food Technology Program, Universiti Sains Malaysia, Penang (2005-2016), and 14 year’s services at Faculty of Fisheries, Universitas Bung Hatta, Padang, Indonesia (1991-2005). During my time with Universitas Bung Hatta, I holds a position as the Vice Dean for Academic Affair Faculty of Fisheries (2002-2004) and founder and first Director of Centre for Food and Nutritional Studies (2002-2004). I was also the former Food Technology Program Chairperson at Universiti Sains Malaysia (2013-2015). My research interest is focused on food realted processing and preservation. He also gives attention to areas related to sensory evaluation, nutritional evaluation, food and lifestyle and management of Halal products.
The probiotic viability, physicochemical, mechanical, barrier, and microstructure properties of synbiotic edible films (SEFs) based on duck feet gelatin (DFG) were evaluated. Four synbiotic systems were obtained by mixing four types of prebiotics, namely, dextrin, polydextrose, gum Arabic, and sago starch, with DFG to immobilize of probiotic (Lactobacillus casei ATCC). The ability of DFG to create a suitable matrix to increase probiotic viability was compared with those of other commercial gelatins in a preliminary evaluation. The DFG showed proper probiotic viability compared with other gelatins. The addition of prebiotics reduced the transparency of SEFs and increased color differentiation, uniformity, and complete coverage of probiotic cells. The estimated shelf-life of surviving bacteria in the SEFs stored at 4 and 25 °C showed that gum arabic showed the best performance and enhanced the viability of L. casei by 42% and 45%, respectively. Dextrin, polydextrose, and sago starch enhanced the viability of L. casei at 4 and 25 °C by 26% and 35%, 26% and 5%, and 20% and 5%, respectively. The prebiotics improved the physicochemical, mechanical, and barrier properties of all SEFs, except polydextrose film. The viability of L. casei can be increased with the proper selection of gelatin and prebiotics.
Ahmadreza Abedinia; Faezeh Alimohammadi; Farangis Teymori; Najibeh Razgardani; Mohammad Saeidi Asl; Fazilah Ariffin; Abdorreza Mohammadi Nafchi; Nurul Huda; Jumardi Roslan. Characterization and Cell Viability of Probiotic/Prebiotics Film Based on Duck Feet Gelatin: A Novel Poultry Gelatin as a Suitable Matrix for Probiotics. Foods 2021, 10, 1761 .
AMA StyleAhmadreza Abedinia, Faezeh Alimohammadi, Farangis Teymori, Najibeh Razgardani, Mohammad Saeidi Asl, Fazilah Ariffin, Abdorreza Mohammadi Nafchi, Nurul Huda, Jumardi Roslan. Characterization and Cell Viability of Probiotic/Prebiotics Film Based on Duck Feet Gelatin: A Novel Poultry Gelatin as a Suitable Matrix for Probiotics. Foods. 2021; 10 (8):1761.
Chicago/Turabian StyleAhmadreza Abedinia; Faezeh Alimohammadi; Farangis Teymori; Najibeh Razgardani; Mohammad Saeidi Asl; Fazilah Ariffin; Abdorreza Mohammadi Nafchi; Nurul Huda; Jumardi Roslan. 2021. "Characterization and Cell Viability of Probiotic/Prebiotics Film Based on Duck Feet Gelatin: A Novel Poultry Gelatin as a Suitable Matrix for Probiotics." Foods 10, no. 8: 1761.
This study aimed to determine the physicochemical properties of the skin and bone of snakehead fish as a potential source of gelatin through extraction at different temperatures and times compared to commercial gelatin. Extraction of skin and bones of wild snakehead fish (Channa striata) at different temperatures (50, 60, 70 ºC) and time (12,18, 24 hours). The pre-treatment process used a 0.1 M Ca (OH) 2 (1:6 w/v) immersion solution for 1 h and continued with 0.05 M citric acid (1:6 b/v) for 5 h. Before pre-treatment, the minerals of bones were degreased with 3% HCL solution for 24 hours. The results of the analysis showed that the differences in raw materials, temperature, and extraction time had a significant effect (p <0.05), as well as interactions among treatments (p <0.05) on the yield and gel strength. The yield of skin and bone tended to increase with extending extraction temperature and time, while the highest gelatin strength was found at 60 °C for 12 hours on the skin and 24 hours for the bone. The best gelatin was accomplished based on the highest performance of gel strength on skin and bones and compared to bovine commercial gelatin. The amino acids of the three types of gelatin showed higher levels of glycine and proline than other types of amino acids. Based on the total residues of each amino acid, skin gelatin and bone gelatin showed more dominant hydrophobic properties than hydrophilic properties, in contrast to bovine commercial gelatin. The three types of gelatin showed diverse chemical compositions, emulsion activity index, emulsion stability, water resistance, and fat binding capacity, which was reflected to be closely related to the source of the raw material and its amino acid content. The FTIR results showed that the extracted snakehead fish skin and bones have the potentiality to be used as gelatin equivalent to a commercial one
Rosmawati; Abu Bakar Tawali; Muhammmad Irfan Said; Wahidu Zzaman; Rovina Kobun; Nurul Huda. Characteristics of gelatin from skin and bone of snakehead (Channa striata) extracted with different temperature and time. Potravinarstvo Slovak Journal of Food Sciences 2021, 15, 648 -661.
AMA StyleRosmawati, Abu Bakar Tawali, Muhammmad Irfan Said, Wahidu Zzaman, Rovina Kobun, Nurul Huda. Characteristics of gelatin from skin and bone of snakehead (Channa striata) extracted with different temperature and time. Potravinarstvo Slovak Journal of Food Sciences. 2021; 15 ():648-661.
Chicago/Turabian StyleRosmawati; Abu Bakar Tawali; Muhammmad Irfan Said; Wahidu Zzaman; Rovina Kobun; Nurul Huda. 2021. "Characteristics of gelatin from skin and bone of snakehead (Channa striata) extracted with different temperature and time." Potravinarstvo Slovak Journal of Food Sciences 15, no. : 648-661.
A rotating biological contactor (RBC) offers a low energy footprint but suffers from performance instability, making it less popular for domestic wastewater treatment. This paper presents a study on an RBC integrated with membrane technology in which membrane filtration was used as a post-treatment step (RBC–ME) to achieve enhanced biological performance. The RBC and RBC–ME systems were operated under different hydraulic retention times (HRTs) of 12, 18, 24, and 48 h, and the effects of HRT on biological performance and effluent filterability were assessed. The results show that RBC–ME demonstrates superior biological performance than the standalone RBC. The RBC–ME bioreactor achieved 87.9 ± 3.2% of chemical oxygen demand (COD), 98.9 ± 1.1% ammonium, 45.2 ± 0.7% total nitrogen (TN), and 97.9 ± 0.1% turbidity removals. A comparison of the HRTs showed that COD and TN removal efficiency was the highest at 48 h, with 92.4 ± 2.4% and 48.6 ± 1.3% removal efficiencies, respectively. The longer HRTs also lead to better RBC effluent filterability. The steady-state permeability increased respectively by 2.4%, 9.5%, and 19.1% at HRTs of 18, 24, and 48 h, compared to 12 h. Our analysis of membrane fouling shows that fouling resistance decreased at higher HRTs. Overall, RBC–ME offered a promising alternative for traditional suspended growth processes with higher microbial activity and enhanced biological performance, which is in line with the requirements of sustainable development and environment-friendly treatment.
Sharjeel Waqas; Muhammad Bilad; Nurul Huda; Noorfidza Harun; Nik Md Nordin; Norazanita Shamsuddin; Yusuf Wibisono; Asim Khan; Jumardi Roslan. Membrane Filtration as Post-Treatment of Rotating Biological Contactor for Wastewater Treatment. Sustainability 2021, 13, 7287 .
AMA StyleSharjeel Waqas, Muhammad Bilad, Nurul Huda, Noorfidza Harun, Nik Md Nordin, Norazanita Shamsuddin, Yusuf Wibisono, Asim Khan, Jumardi Roslan. Membrane Filtration as Post-Treatment of Rotating Biological Contactor for Wastewater Treatment. Sustainability. 2021; 13 (13):7287.
Chicago/Turabian StyleSharjeel Waqas; Muhammad Bilad; Nurul Huda; Noorfidza Harun; Nik Md Nordin; Norazanita Shamsuddin; Yusuf Wibisono; Asim Khan; Jumardi Roslan. 2021. "Membrane Filtration as Post-Treatment of Rotating Biological Contactor for Wastewater Treatment." Sustainability 13, no. 13: 7287.
T. soro, in Indonesia called salmon van Java is of high economic value, and due to high demand, its culture has been intensively studied and developed. This study aimed to assess the nutritional value of wild and cultured T. soro. The fish’s proximate compositions, minerals, as well as amino and fatty acid profiles were analyzed. A t-test analysis was used to identify differences between treatments. Results showed that the fat content of wild T. soro was higher than that of cultured fish, but the protein, water, and ash contents between the two groups were not significantly different (p >0.05). T. soro was considered a lean fish with higher concentrations of PUFAs (polyunsaturated fatty acids) than MUFAs (monounsaturated fatty acids). The amino acid profile was dominated by lysine, phenylalanine, and allo-isoleucine. Both groups of fish were a good source of macro- (Na, K, Ca) and microminerals (Zn, Fe), except for selenium (Se). The two groups were not significantly different (p >0.05) in ω3, ω6, and PUFAs, indicating that culturing T. soro in proper ways could substitute for wild T. soro.
Ekowati Chasanah; Diini Fithriani; Achmad Poernomo; Mohammad Halim Jeinie; Nurul Huda. The nutritional profile of indonesian salmon van Java mahseer T. soro species. Potravinarstvo Slovak Journal of Food Sciences 2021, 15, 566 -574.
AMA StyleEkowati Chasanah, Diini Fithriani, Achmad Poernomo, Mohammad Halim Jeinie, Nurul Huda. The nutritional profile of indonesian salmon van Java mahseer T. soro species. Potravinarstvo Slovak Journal of Food Sciences. 2021; 15 ():566-574.
Chicago/Turabian StyleEkowati Chasanah; Diini Fithriani; Achmad Poernomo; Mohammad Halim Jeinie; Nurul Huda. 2021. "The nutritional profile of indonesian salmon van Java mahseer T. soro species." Potravinarstvo Slovak Journal of Food Sciences 15, no. : 566-574.
Budu is a fermented food resulting from the activities of microorganisms like lactic acid bacteria and yeast. Budu, therefore, serves as a source of probiotics that can have beneficial effects on livestock and humans. Nonetheless, their selection has to be done with caution. The current study purposed to find out whether budu has desirable probiotic properties. This was done by determining its pH, bile acid tolerance, hydrophobicity, and inhibition of pathogens such as Staphylococcus aureus, Salmonella enteritidis, and Escherichia coli. An in vitro experiment was conducted using three Saccharomyces cerevisiae (coded as SC 11, SC 12, and SC 21) in the preparation of budu. The whole experiment was repeated four times. The budus were tested for their probiotic properties (low pH, bile salts, hydrophobicity, and inhibition of pathogenic bacteria). The results showed that the three Saccharomyces cerevisiae survived in gastric juice and bile acid, exhibited good hydrophobicity, and could inhibit pathogenic bacteria, both gram-positive and negative pathogens. They were able to survive at pH 2 for 3 h (40.70 to 55.1%), at pH 2 for 5 h (35.25 to 46.88%), in 0.3% bile acid incubated for 3 h (69.69 to 86.56%), in 0.3% bile acid incubated for 5 h (82.22 to 88.18%) and hydrophobicity ability of 97.0 to 98.1%. The inhibition activity against pathogenic bacteria, that is, Escherichia coli was 2.50 to 3.81 mm, Staphylococcus aureus was 1.66 to 3.71 mm, and Salmonella enteritidis was 1.20 to 2.64 mm.
Yetti Marlida; Nurul Huda; Harnentis; Yuliaty Shafan Nur; Nuri Mekar Lestari; Frederick Adzitey; Mohd Rosni Sulaiman. Potential probiotic yeast isolated from an Indonesian indigenous fermented fish (Ikan Budu). Potravinarstvo Slovak Journal of Food Sciences 2021, 15, 460 -466.
AMA StyleYetti Marlida, Nurul Huda, Harnentis, Yuliaty Shafan Nur, Nuri Mekar Lestari, Frederick Adzitey, Mohd Rosni Sulaiman. Potential probiotic yeast isolated from an Indonesian indigenous fermented fish (Ikan Budu). Potravinarstvo Slovak Journal of Food Sciences. 2021; 15 ():460-466.
Chicago/Turabian StyleYetti Marlida; Nurul Huda; Harnentis; Yuliaty Shafan Nur; Nuri Mekar Lestari; Frederick Adzitey; Mohd Rosni Sulaiman. 2021. "Potential probiotic yeast isolated from an Indonesian indigenous fermented fish (Ikan Budu)." Potravinarstvo Slovak Journal of Food Sciences 15, no. : 460-466.
Membrane technology is one of reliable options for treatment of oil/water emulsion. It is highly attractive because of its effectiveness in separating fine oil droplets of 3000 ppm to a point of no flux.
Nafiu Barambu; Muhammad Bilad; Nurul Huda; Nik Nordin; Mohamad Bustam; Aris Doyan; Jumardi Roslan. Effect of Membrane Materials and Operational Parameters on Performance and Energy Consumption of Oil/Water Emulsion Filtration. Membranes 2021, 11, 370 .
AMA StyleNafiu Barambu, Muhammad Bilad, Nurul Huda, Nik Nordin, Mohamad Bustam, Aris Doyan, Jumardi Roslan. Effect of Membrane Materials and Operational Parameters on Performance and Energy Consumption of Oil/Water Emulsion Filtration. Membranes. 2021; 11 (5):370.
Chicago/Turabian StyleNafiu Barambu; Muhammad Bilad; Nurul Huda; Nik Nordin; Mohamad Bustam; Aris Doyan; Jumardi Roslan. 2021. "Effect of Membrane Materials and Operational Parameters on Performance and Energy Consumption of Oil/Water Emulsion Filtration." Membranes 11, no. 5: 370.
Foodborne infections due to the consumption of meat is a significant threat to public health. However, good vendor and consumer knowledge of meat safety could prevent meat contamination with and transmission of foodborne pathogens like Salmonella. Thus, this study investigated the vendor and consumer perception, knowledge, and practices of meat safety regarding ready-to-eat (RTE) meat and how this affected the prevalence and antibiotic susceptibility of Salmonella enterica in RTE meats in the streets of Ghana. A semi-structured questionnaire was used to obtain the demographics, knowledge, and practices of meat safety data from RTE meat vendors (n = 300) and consumers (n = 382). Salmonella enterica detection was done according to the United State of America (USA)-Food and Drugs Administration (FDA) Bacteriological Analytical Manual. The disk diffusion method was used for antibiotic resistance testing. The results revealed that most of the respondents had heard of meat safety (98.3% vendors, 91.8% consumers) and knew that meat could be contaminated by poor handling (100.0% vendors, 88.9% consumers). The respondents knew that regular hand washing reduced the risk of meat contamination (100.0% vendors, 94.0% consumers). Responses to the practices of meat safety by vendors were generally better. A very low Salmonella enterica prevalence was observed in the samples, ranging between 0.0 and 4.0% for guinea fowl and beef, respectively. However, the six isolates obtained were resistant to five of the nine antibiotics tested, with all isolates displaying different resistance profiles. Overall, the good knowledge and practice of meat safety demonstrated by the respondents corroborated the negligible prevalence of Salmonella in this study, reiterating the importance of vendor meat safety knowledge. However, the presence of resistant Salmonella enterica in some of the meat samples, albeit in a very low prevalence, warrants stricter sanitary measures and greater meat safety awareness in the general population to prevent meat-borne infections and potential transmission of drug-resistant bacteria to humans.
Martin Aduah; Frederick Adzitey; Daniel Amoako; Akebe Abia; Rejoice Ekli; Gabriel Teye; Amir Shariff; Nurul Huda. Not All Street Food Is Bad: Low Prevalence of Antibiotic-Resistant Salmonella enterica in Ready-to-Eat (RTE) Meats in Ghana Is Associated with Good Vendors’ Knowledge of Meat Safety. Foods 2021, 10, 1011 .
AMA StyleMartin Aduah, Frederick Adzitey, Daniel Amoako, Akebe Abia, Rejoice Ekli, Gabriel Teye, Amir Shariff, Nurul Huda. Not All Street Food Is Bad: Low Prevalence of Antibiotic-Resistant Salmonella enterica in Ready-to-Eat (RTE) Meats in Ghana Is Associated with Good Vendors’ Knowledge of Meat Safety. Foods. 2021; 10 (5):1011.
Chicago/Turabian StyleMartin Aduah; Frederick Adzitey; Daniel Amoako; Akebe Abia; Rejoice Ekli; Gabriel Teye; Amir Shariff; Nurul Huda. 2021. "Not All Street Food Is Bad: Low Prevalence of Antibiotic-Resistant Salmonella enterica in Ready-to-Eat (RTE) Meats in Ghana Is Associated with Good Vendors’ Knowledge of Meat Safety." Foods 10, no. 5: 1011.
Surimi processing industries generated over 60% of fish by-products, including head, skin, viscera, trimming, bone, scale, and fin. Hence, an effort converting these by-products into valuable compounds and constituents is necessary for optimizing the resources. In order to implement this, the information on the chemical composition of the by-products is helpful. This study aimed to determine the chemical composition, particularly minerals of lizardfish surimi by-products. The protein, fat, ash, moisture, and carbohydrate values of by-products differed significantly (p < 0.05). Protein content was highest in the skin and scale (29.63% and 29.62%, respectively), and ash content was predominantly found in the scale (28.43%), fin (26.01%), and bone (23.58). Calcium, magnesium, potassium, and sodium content were significantly varied respectively from 0.25% to 6.88%, 0.06% to 0.37%, 0.01% to 0.09%, and 0.01% to 0.32%. Calcium is highest in scale, whereas zinc, manganese, and iron were most abundance in all parts of the by-products sample. Zinc is mostly detected in the fin (76.75 µg/g), bone (48.67 µg/g) and scale (46.01 µg/g) parts. On the other hand, copper, chromium, selenium, cadmium and lead were detected at lower concentration (less than 2 µg/g), and complied with the safety levels set by the Malaysian Food and Regulations. These findings suggest that, by-products generated from lizardfish surimi processing may be used as ingredients to enrich nutritional value of other food products.
Abdul Aziz Jaziri; Rossita Shapawi; Ruzaidi Azli Mohd Mokhtar; Wan Norhana Md. Noordin; Nurul Huda. Chemical Composition of Lizardfish Surimi By-Product: Focus on Macro and Micro-Minerals Contents. Current Research in Nutrition and Food Science Journal 2021, 9, 52 -61.
AMA StyleAbdul Aziz Jaziri, Rossita Shapawi, Ruzaidi Azli Mohd Mokhtar, Wan Norhana Md. Noordin, Nurul Huda. Chemical Composition of Lizardfish Surimi By-Product: Focus on Macro and Micro-Minerals Contents. Current Research in Nutrition and Food Science Journal. 2021; 9 (1):52-61.
Chicago/Turabian StyleAbdul Aziz Jaziri; Rossita Shapawi; Ruzaidi Azli Mohd Mokhtar; Wan Norhana Md. Noordin; Nurul Huda. 2021. "Chemical Composition of Lizardfish Surimi By-Product: Focus on Macro and Micro-Minerals Contents." Current Research in Nutrition and Food Science Journal 9, no. 1: 52-61.
Thermoplastic starch composites have attracted significant attention due to the rise of environmental pollutions induced by the use of synthetic petroleum-based polymer materials. The degradation of traditional plastics requires an unusually long time, which may lead to high cost and secondary pollution. To solve these difficulties, more petroleum-based plastics should be substituted with sustainable bio-based plastics. Renewable and natural materials that are abundant in nature are potential candidates for a wide range of polymers, which can be used to replace their synthetic counterparts. This paper focuses on some aspects of biopolymers and their classes, providing a description of starch as a main component of biopolymers, composites, and potential applications of thermoplastics starch-based in packaging application. Currently, biopolymer composites blended with other components have exhibited several enhanced qualities. The same behavior is also observed when natural fibre is incorporated with biopolymers. However, it should be noted that the degree of compatibility between starch and other biopolymers extensively varies depending on the specific biopolymer. Although their efficacy is yet to reach the level of their fossil fuel counterparts, biopolymers have made a distinguishing mark, which will continue to inspire the creation of novel substances for many years to come.
Z. Diyana; R. Jumaidin; Mohd Selamat; Ihwan Ghazali; Norliza Julmohammad; Nurul Huda; R. Ilyas. Physical Properties of Thermoplastic Starch Derived from Natural Resources and Its Blends: A Review. Polymers 2021, 13, 1396 .
AMA StyleZ. Diyana, R. Jumaidin, Mohd Selamat, Ihwan Ghazali, Norliza Julmohammad, Nurul Huda, R. Ilyas. Physical Properties of Thermoplastic Starch Derived from Natural Resources and Its Blends: A Review. Polymers. 2021; 13 (9):1396.
Chicago/Turabian StyleZ. Diyana; R. Jumaidin; Mohd Selamat; Ihwan Ghazali; Norliza Julmohammad; Nurul Huda; R. Ilyas. 2021. "Physical Properties of Thermoplastic Starch Derived from Natural Resources and Its Blends: A Review." Polymers 13, no. 9: 1396.
The maturation stage of Cucumis sativus is among the important factors affecting its composition and quality. Hence, this study monitored the differences in total phenolic content (TPC), antioxidant activity, pigment and colour of Keningau-grown cucumbers (Cucumis sativus L.) at two stages of maturities, namely the semi-ripe (SR) and ripe (R). The colourimetric and spectroscopic findings revealed significant differences in the assessed variables (P < 0.05) in the two growth stages except for the pigment. The colour of semi-ripe cucumbers was of lower L* (33.39 ± 4.26) and a* (−10.00 ± 1.74) mean values, while the ripe cucumbers registered the corresponding mean values of 36.71 ± 2.85 and −8.90 ± 1.85. R cucumbers gave a higher mean b* coordinate (16.38 ± 3.16) over the SR ones (14.52 ± 2.52). Compositions of pigments, namely, chlorophyll-a (SR: 4.86 ±0.01 μg/mL, R: 3.55 ± 0.00 μg/mL), chlorophyll-b (SR: 2.12 ± 0.02 μg/mL, R: 1.79, 0.02 μg/mL) and total chlorophyll were higher in SR (6.98 ± 0.02 μg/mL) than R ( 5.34 ± 0.02 μg/mL) cucumbers, except for the composition of carotenoids (SR: 0.82 ± 0.01 μg/mL, R: 1.78 ± 0.01 μg/mL). The TPC in SR was higher (424.21± 5.32 mg/g) than the R ones (185.51±4.62 mg/g), with the corresponding antioxidant activity (IC50) for SR and R at 157.98 ± 1.57 and 191.66 ± 2.58 μg/mL, respectively. TPC and antioxidant activity between the SR and R cucumbers were negatively correlated (−0.992), which meant that not all phenolic compounds were involved in free radical scavenging.
Amir Husni Mohd Shariff; Shahirah Baharin; Roswanira Abdul Wahab; Fahrul Huyop; Nur Royhaila Mohamad; Mona Zakaria; Jumardi Roslan; Nurul Huda; Norliza Julmohammad. ANTIOXIDANT ACTIVITY, TOTAL PHENOLIC AND CHLOROPHYLL CONTENT OF KENINGAU GROWN CUCUMIS SATIVUS L. AT TWO GROWTH STAGES. Jurnal Teknologi 2021, 83, 37 -44.
AMA StyleAmir Husni Mohd Shariff, Shahirah Baharin, Roswanira Abdul Wahab, Fahrul Huyop, Nur Royhaila Mohamad, Mona Zakaria, Jumardi Roslan, Nurul Huda, Norliza Julmohammad. ANTIOXIDANT ACTIVITY, TOTAL PHENOLIC AND CHLOROPHYLL CONTENT OF KENINGAU GROWN CUCUMIS SATIVUS L. AT TWO GROWTH STAGES. Jurnal Teknologi. 2021; 83 (3):37-44.
Chicago/Turabian StyleAmir Husni Mohd Shariff; Shahirah Baharin; Roswanira Abdul Wahab; Fahrul Huyop; Nur Royhaila Mohamad; Mona Zakaria; Jumardi Roslan; Nurul Huda; Norliza Julmohammad. 2021. "ANTIOXIDANT ACTIVITY, TOTAL PHENOLIC AND CHLOROPHYLL CONTENT OF KENINGAU GROWN CUCUMIS SATIVUS L. AT TWO GROWTH STAGES." Jurnal Teknologi 83, no. 3: 37-44.
This study reports the development of bio-based adsorbent by utilizing coffee endocarp (CE) waste as a raw material for lead (Pb) removal from liquid wastewater. The effect of NaOH and HCl as activation precursors on the characteristics and performance of the resulting adsorbents was investigated. The prepared adsorbents were characterized using scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), X-ray fluorescence (XRF) and Surface Area Analyzer (SAA). The characterization results confirm the positive role of the activation by either NaOH or HCl in enhancing the surface properties of the resulting adsorbents. The chemical activations removed most of impurities leading to smoother surface, pore size enlargement and enhanced surface area to pore volume ratio, which result in an enhanced adsorption capacity and Pb removal efficiency. The raw adsorbent shows 57.7% of Pb removal efficiency and sorption capacity of 174.4 mg/g. On the other hand, after the chemical treatment using HCl and NaOH, the Pb removal efficiencies increased up to 63.9% and 89.86%, with adsorption capacity of 193 and 271.58 mg/g, respectively. Though both activated sorbents demonstrate better adsorption performance compared to the non-activated CE, overall results reveal that the NaOH-activated sorbent offers better characteristic and performance than the HCl-activated sorbent.
Mariana Mariana; Farid Mulana; Lisa Juniar; Dinda Fathira; Risna Safitri; Syawaliah Muchtar; Muhammad Bilad; Amir Shariff; Nurul Huda. Development of Biosorbent Derived from the Endocarp Waste of Gayo Coffee for Lead Removal in Liquid Wastewater—Effects of Chemical Activators. Sustainability 2021, 13, 3050 .
AMA StyleMariana Mariana, Farid Mulana, Lisa Juniar, Dinda Fathira, Risna Safitri, Syawaliah Muchtar, Muhammad Bilad, Amir Shariff, Nurul Huda. Development of Biosorbent Derived from the Endocarp Waste of Gayo Coffee for Lead Removal in Liquid Wastewater—Effects of Chemical Activators. Sustainability. 2021; 13 (6):3050.
Chicago/Turabian StyleMariana Mariana; Farid Mulana; Lisa Juniar; Dinda Fathira; Risna Safitri; Syawaliah Muchtar; Muhammad Bilad; Amir Shariff; Nurul Huda. 2021. "Development of Biosorbent Derived from the Endocarp Waste of Gayo Coffee for Lead Removal in Liquid Wastewater—Effects of Chemical Activators." Sustainability 13, no. 6: 3050.
The objectives of this study were to determine the effects of garlic oil (GO) and tartaric acid (TA) on microbiological, pH, and Thiobarbituric Acid Reactive Substances (TBARS) (lipid peroxidation) of shrimp stored at 4°C. Shrimp of 2 kg were dipped in GO and TA solutions at 1:2 shrimp/treatment solutions (w/w) for 30 mins under 25ºC. Sodium metabisulfite (MBS) and sterile distilled water (dH20) were used as positive and negative controls, respectively. Shrimp were drip-dried for 5 mins, packaged, and stored in a chiller (4°C) for 10 days. The shrimp were analysed on days 0, 3, 5, 7, and 10. Total aerobic plate count, psychotropic bacteria count, Listeria monocytogenes, Salmonella enterica serovar Typhimurium (S. Typhimurium) and Vibrio parahaemolyticus counts ranged from 3.52-8.73 log CFU/g,
Wan Norhana Md Noordin; Nannthini Shunmugam; Frederick Adzitey; Nurul Huda. The Effects of Garlic Oil and Tartaric Acid on the Quality of Shrimp Stored at 4°C. Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology 2021, 16, 1 .
AMA StyleWan Norhana Md Noordin, Nannthini Shunmugam, Frederick Adzitey, Nurul Huda. The Effects of Garlic Oil and Tartaric Acid on the Quality of Shrimp Stored at 4°C. Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology. 2021; 16 (1):1.
Chicago/Turabian StyleWan Norhana Md Noordin; Nannthini Shunmugam; Frederick Adzitey; Nurul Huda. 2021. "The Effects of Garlic Oil and Tartaric Acid on the Quality of Shrimp Stored at 4°C." Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology 16, no. 1: 1.
The objectives of this study were to determine the effects of garlic oil (GO) and tartaric acid (TA) on microbiological, pH, and Thiobarbituric Acid Reactive Substances (TBARS) (lipid peroxidation) of shrimp stored at 4°C. Shrimp of 2 kg were dipped in GO and TA solutions at 1:2 shrimp/treatment solutions (w/w) for 30 mins under 25ºC. Sodium metabisulfite (MBS) and sterile distilled water (dH20) were used as positive and negative controls, respectively. Shrimp were drip-dried for 5 mins, packaged, and stored in a chiller (4°C) for 10 days. The shrimp were analysed on days 0, 3, 5, 7, and 10. Total aerobic plate count, psychotropic bacteria count, Listeria monocytogenes, Salmonella enterica serovar Typhimurium (S. Typhimurium) and Vibrio parahaemolyticus counts ranged from 3.52-8.73 log CFU/g,
Wan Norhana Md Noordin; Nannthini Shunmugam; Frederick Adzitey; Nurul Huda. The Effects of Garlic Oil and Tartaric Acid on the Quality of Shrimp Stored at 4°C. Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology 2021, 16, 1 .
AMA StyleWan Norhana Md Noordin, Nannthini Shunmugam, Frederick Adzitey, Nurul Huda. The Effects of Garlic Oil and Tartaric Acid on the Quality of Shrimp Stored at 4°C. Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology. 2021; 16 (1):1.
Chicago/Turabian StyleWan Norhana Md Noordin; Nannthini Shunmugam; Frederick Adzitey; Nurul Huda. 2021. "The Effects of Garlic Oil and Tartaric Acid on the Quality of Shrimp Stored at 4°C." Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology 16, no. 1: 1.
Collecting information from previous investigations and expressing it in a scientometrics study can be a priceless guide to getting a complete overview of a specific research area. The aim of this study is to explore the interrelated connection between alginate, gelatine, and hydroxyapatite within the scope of bone tissue and scaffold. A review of traditional literature with data mining procedures using bibliometric analyses was considered to identify the evolution of the selected research area between 2009 and 2019. Bibliometric methods and knowledge visualization technologies were implemented to investigate diverse publications based on the following indicators: year of publication, document type, language, country, institution, author, journal, keyword, and number of citations. An analysis using a bibliometric study found that 7446 papers were located with the keywords “bone tissue” and “scaffold”, and 1767 (alginate), 185 (gelatine), 5658 (hydroxyapatite) papers with those specific sub keywords. The number of publications that relate to “tissue engineering” and bone more than doubled between 2009 (1352) and 2019 (2839). China, the United States and India are the most productive countries, while Sichuan University and the Chinese Academy of Science from China are the most important institutions related to bone tissue scaffold. Materials Science and Engineering C is the most productive journal, followed by the Journal of Biomedical Materials Research Part A. This paper is a starting point, providing the first bibliometric analysis study of bone tissue and scaffold considering alginate, gelatine and hydroxyapatite. A bibliometric analysis would greatly assist in giving a scientific insight to support desired future research work, not only associated with bone tissue engineering applications. It is expected that the analysis of alginate, gelatine and hydroxyapatite in terms of 3D bioprinting, clinical outcomes, scaffold architecture, and the regenerative medicine approach will enhance the research into bone tissue engineering in the near future. Continued studies into these research fields are highly recommended.
Mohamed Hussin; Aludin Mohd Serah; Khairul Azlan; Hasan Abdullah; Maizlinda Idris; Ihwan Ghazali; Amir Mohd Shariff; Nurul Huda; Azrul Zakaria. A Bibliometric Analysis of the Global Trend of Using Alginate, Gelatine, and Hydroxyapatite for Bone Tissue Regeneration Applications. Polymers 2021, 13, 647 .
AMA StyleMohamed Hussin, Aludin Mohd Serah, Khairul Azlan, Hasan Abdullah, Maizlinda Idris, Ihwan Ghazali, Amir Mohd Shariff, Nurul Huda, Azrul Zakaria. A Bibliometric Analysis of the Global Trend of Using Alginate, Gelatine, and Hydroxyapatite for Bone Tissue Regeneration Applications. Polymers. 2021; 13 (4):647.
Chicago/Turabian StyleMohamed Hussin; Aludin Mohd Serah; Khairul Azlan; Hasan Abdullah; Maizlinda Idris; Ihwan Ghazali; Amir Mohd Shariff; Nurul Huda; Azrul Zakaria. 2021. "A Bibliometric Analysis of the Global Trend of Using Alginate, Gelatine, and Hydroxyapatite for Bone Tissue Regeneration Applications." Polymers 13, no. 4: 647.
Meat is an important food source that can provide a significant amount of protein for human development. The occurrence of bacteria that are resistant to antimicrobials in meat poses a public health risk. This study evaluated the occurrence and antimicrobial resistance of E. coli (Escherichia coli) isolated from raw meats, ready-to-eat (RTE) meats and their related samples in Ghana. E. coli was isolated using the USA-FDA Bacteriological Analytical Manual and phenotypic antimicrobial susceptibility test was performed by the disk diffusion method. Of the 200 examined meats and their related samples, 38% were positive for E. coli. Notably, E. coli was highest in raw beef (80%) and lowest in RTE pork (0%). The 45 E. coli isolates were resistant ≥ 50% to amoxicillin, trimethoprim and tetracycline. They were susceptible to azithromycin (87.1%), chloramphenicol (81.3%), imipenem (74.8%), gentamicin (72.0%) and ciprofloxacin (69.5%). A relatively high intermediate resistance of 33.0% was observed for ceftriaxone. E. coli from raw meats, RTE meats, hands of meat sellers and working tools showed some differences and similarities in their phenotypic antimicrobial resistance patterns. Half (51.1%) of the E. coli isolates exhibited multidrug resistance. The E. coli isolates showed twenty-two different resistant patterns, with a multiple antibiotic resistance index of 0.0 to 0.7. The resistant pattern amoxicillin (A, n = 6 isolates) and amoxicillin-trimethoprim (A-TM, n = 6 isolates) were the most common. This study documents that raw meats, RTE meats and their related samples in Ghana are potential sources of antimicrobial-resistant E. coli and pose a risk for the transfer of resistant bacteria to the food chain, environment and humans.
Frederick Adzitey; Nurul Huda; Amir Shariff. Phenotypic Antimicrobial Susceptibility of Escherichia coli from Raw Meats, Ready-to-Eat Meats, and Their Related Samples in One Health Context. Microorganisms 2021, 9, 326 .
AMA StyleFrederick Adzitey, Nurul Huda, Amir Shariff. Phenotypic Antimicrobial Susceptibility of Escherichia coli from Raw Meats, Ready-to-Eat Meats, and Their Related Samples in One Health Context. Microorganisms. 2021; 9 (2):326.
Chicago/Turabian StyleFrederick Adzitey; Nurul Huda; Amir Shariff. 2021. "Phenotypic Antimicrobial Susceptibility of Escherichia coli from Raw Meats, Ready-to-Eat Meats, and Their Related Samples in One Health Context." Microorganisms 9, no. 2: 326.
The increasing customer awareness of environmental sustainability during the last decade has had an influence on many manufacturers to produce green products. However, issues arise regarding the actual preferences of customers for green products, which often differ depending on cultural influences. Cultural values can affect the decisions of designers to determine detailed design specifications that relate to customer preferences. Currently, few guidelines consider cultural values as an aspect of green product design. Thus, the aim of this study is to develop a guideline that incorporates the influence of cultural values on green product design. Malaysia was selected as the location of this study. The sources of data to establish a guideline were obtained from customer perspectives on green products. Structural equation modeling (SEM) was used to identify cultural influences and preferences on green product characteristics as the input strategies for the proposed guideline. Professional designers from different profiles were asked to identify the applicability of the guideline. Based on the results, the designers agreed that the influence of cultural values is an important aspect that should be considered in the development of green products. The implication of the guideline is discussed in this paper to accelerate decisions of designers in developing green products.
Ihwan Ghazali; Salwa Abdul-Rashid; Siti Md Dawal; Nurul Huda; Amir Shariff; Safarudin Herawan; Fu Ho; Novita Sakundarini. Guidelines for Designing Green Products Considering Customers’ Cultural Preferences. Sustainability 2021, 13, 673 .
AMA StyleIhwan Ghazali, Salwa Abdul-Rashid, Siti Md Dawal, Nurul Huda, Amir Shariff, Safarudin Herawan, Fu Ho, Novita Sakundarini. Guidelines for Designing Green Products Considering Customers’ Cultural Preferences. Sustainability. 2021; 13 (2):673.
Chicago/Turabian StyleIhwan Ghazali; Salwa Abdul-Rashid; Siti Md Dawal; Nurul Huda; Amir Shariff; Safarudin Herawan; Fu Ho; Novita Sakundarini. 2021. "Guidelines for Designing Green Products Considering Customers’ Cultural Preferences." Sustainability 13, no. 2: 673.
Bacterial foodborne infections, including meat-derived infections, are globally associated with diseases and some deaths. Antibiotics are sometimes used to treat bacterial infections. The use of antibiotics by farmers contributes to the development of resistance by foodborne pathogens. This study aimed to investigate the antibiotics used by farmers and the occurrence of antibiotic-resistant Escherichia coli in ready-to-eat (RTE) meat sources. Data was obtained from livestock farmers through the administration of semistructured questionnaires (n = 376) to obtain information on their demographics, knowledge and antibiotic usage. The procedure in the USA Food and Drug Administration (FDA)’s Bacteriological Analytical Manual was used for E. coli detection. Antibiotic resistance test was performed using the disk diffusion method. The findings revealed that most of the farmers were male (74.5%), were aged 30−39 years (28.5%), had tertiary education (30.3%) and had 6−10 years of experience in livestock husbandry. Sheep (65.7%) were the most reared livestock, and antibiotics were mostly used to treat sick animals (36.7%). Tetracycline (27.7%) was the most common antibiotic used by farmers, followed by amoxicillin/clavulanic acid (18.6%) and trimethoprim/sulfamethoxazole (11.7%). Most farmers (56.1%) said they had knowledge of antibiotic usage. The prevalence of E. coli in RTE meats was lowest in pork (6.0%) and highest in chevon (20.0%). E. coli isolates from RTE meats were highly resistant to teicoplanin (96.77%), tetracycline (93.55%), amoxicillin/clavulanic (70.97%), azithromycin (70.97%) and trimethoprim/sulfamethoxazole (58.06%) but was susceptible to chloramphenicol (93.55%), ciprofloxacin (61.29%) and ceftriaxone (58.06%). The multiple antibiotic index ranged from 0.22 to 0.78. Multidrug resistance (93.55%) was high among the E. coli isolates. The resistance pattern AmcAzmTecTeSxt (amoxicillin/clavulanic acid–azithromycin–telcoplanin–tetracycline–trimethoprim/sulfamethoxazole) was the most common. The use of antibiotics by farmers must be well regulated. Sellers of RTE meats also ought to take hygiene practices seriously to keep meat safe and healthy for public consumption.
Abdulai Abass; Frederick Adzitey; Nurul Huda. Escherichia coli of Ready-to-Eat (RTE) Meats Origin Showed Resistance to Antibiotics Used by Farmers. Antibiotics 2020, 9, 869 .
AMA StyleAbdulai Abass, Frederick Adzitey, Nurul Huda. Escherichia coli of Ready-to-Eat (RTE) Meats Origin Showed Resistance to Antibiotics Used by Farmers. Antibiotics. 2020; 9 (12):869.
Chicago/Turabian StyleAbdulai Abass; Frederick Adzitey; Nurul Huda. 2020. "Escherichia coli of Ready-to-Eat (RTE) Meats Origin Showed Resistance to Antibiotics Used by Farmers." Antibiotics 9, no. 12: 869.
Natural zeolites are easily found and abundant in Indonesia. The natural zeolites are low-cost minerals; however, their ammonium sorption is poor. A hydrothermal method was applied to improve the ammonium sorption. Hydrothermal treatment times were varied 8, 24, and 32 h. The parent and hydrothermal treated samples were characterized by using X-ray diffraction (XRD), Field Emission Scanning Electron Microscopes (FE-SEM), Fourier-transform infrared spectroscopy (FTIR), and nitrogen physisorption. Ammonium adsorption was performed using a batch reactor to evaluate the adsorption performance of the prepared zeolite samples. The 8 h hydrothermal (HT 8 h) treated zeolites showed the highest ammonium removal percentage among others. The XRD analysis of HT 8 h shows a higher crystallinity of mordenite and the Brunauer–Emmett–Teller (BET) model shows a surface area of 105 m2/g, much larger as compared to the parent with a surface area of 19 m2/g. Various kinetic and isotherms models were also studied on the parent and HT 8 h samples. The intraparticle equation showed the most accurate model for the kinetic data and the Freundlich equation showed the most accurate model for the isotherm of the experimental data. In terms of ammonium removal efficiency, hydrothermally treated Bayah mordenite compares favorably with treated mordenite from other locations despite that clinoptilolite provides higher removal capacities than mordenite.
Teguh Kurniawan; Saiful Bahri; Anita Diyanah; Natasya D. Milenia; Nuryoto Nuryoto; Kajornsak Faungnawakij; Sutarat Thongratkaew; Muhammad Roil Bilad; Nurul Huda. Improving Ammonium Sorption of Bayah Natural Zeolites by Hydrothermal Method. Processes 2020, 8, 1569 .
AMA StyleTeguh Kurniawan, Saiful Bahri, Anita Diyanah, Natasya D. Milenia, Nuryoto Nuryoto, Kajornsak Faungnawakij, Sutarat Thongratkaew, Muhammad Roil Bilad, Nurul Huda. Improving Ammonium Sorption of Bayah Natural Zeolites by Hydrothermal Method. Processes. 2020; 8 (12):1569.
Chicago/Turabian StyleTeguh Kurniawan; Saiful Bahri; Anita Diyanah; Natasya D. Milenia; Nuryoto Nuryoto; Kajornsak Faungnawakij; Sutarat Thongratkaew; Muhammad Roil Bilad; Nurul Huda. 2020. "Improving Ammonium Sorption of Bayah Natural Zeolites by Hydrothermal Method." Processes 8, no. 12: 1569.
The discharge of improperly treated oil/water emulsion by industries imposes detrimental effects on human health and the environment. The membrane process is a promising technology for oil/water emulsion treatment. However, it faces the challenge of being maintaining due to membrane fouling. It occurs as a result of the strong interaction between the hydrophobic oil droplets and the hydrophobic membrane surface. This issue has attracted research interest in developing the membrane material that possesses high hydraulic and fouling resistance performances. This research explores the vapor-induced phase separation (VIPS) method for the fabrication of a hydrophilic polysulfone (PSF) membrane with the presence of polyethylene glycol (PEG) as the additive for the treatment of oil/water emulsion. Results show that the slow nonsolvent intake in VIPS greatly influences the resulting membrane structure that allows the higher retention of the additive within the membrane matrix. By extending the exposure time of the cast film under humid air, both surface chemistry and morphology of the resulting membrane can be enhanced. By extending the exposure time from 0 to 60 s, the water contact angle decreases from 70.28 ± 0.61° to 57.72 ± 0.61°, and the clean water permeability increases from 328.70 ± 8.27 to 501.89 ± 8.92 (L·m−2·h−1·bar−1). Moreover, the oil rejection also improves from 85.06 ± 1.6 to 98.48 ± 1.2%. The membrane structure was transformed from a porous top layer with a finger-like macrovoid sub-structure to a relatively thick top layer with a sponge-like macrovoid-free sub-structure. Overall results demonstrate the potential of the VIPS process to enhance both surface chemistry and morphology of the PSF membrane.
Nafiu Umar Barambu; Muhammad Roil Bilad; Mohamad Azmi Bustam; Nurul Huda; Juhana Jaafar; Thanitporn Narkkun; Kajornsak Faungnawakij. Development of Polysulfone Membrane via Vapor-Induced Phase Separation for Oil/Water Emulsion Filtration. Polymers 2020, 12, 2519 .
AMA StyleNafiu Umar Barambu, Muhammad Roil Bilad, Mohamad Azmi Bustam, Nurul Huda, Juhana Jaafar, Thanitporn Narkkun, Kajornsak Faungnawakij. Development of Polysulfone Membrane via Vapor-Induced Phase Separation for Oil/Water Emulsion Filtration. Polymers. 2020; 12 (11):2519.
Chicago/Turabian StyleNafiu Umar Barambu; Muhammad Roil Bilad; Mohamad Azmi Bustam; Nurul Huda; Juhana Jaafar; Thanitporn Narkkun; Kajornsak Faungnawakij. 2020. "Development of Polysulfone Membrane via Vapor-Induced Phase Separation for Oil/Water Emulsion Filtration." Polymers 12, no. 11: 2519.
Keywords | Citrullus vulgaris, Economics, Raw/roasted, Sausage
Edward Ayinbila Adua; Frederick Adzitey; Nurul Huda. Nutritional Composition, Physiochemical Analysis, Sensory Properties and Economics of Raw and Roasted “Niri” (Citrullus vulgaris) Chaff Extended Beef Sausages. Journal of Animal Health and Production 2020, 8, 1 .
AMA StyleEdward Ayinbila Adua, Frederick Adzitey, Nurul Huda. Nutritional Composition, Physiochemical Analysis, Sensory Properties and Economics of Raw and Roasted “Niri” (Citrullus vulgaris) Chaff Extended Beef Sausages. Journal of Animal Health and Production. 2020; 8 (4):1.
Chicago/Turabian StyleEdward Ayinbila Adua; Frederick Adzitey; Nurul Huda. 2020. "Nutritional Composition, Physiochemical Analysis, Sensory Properties and Economics of Raw and Roasted “Niri” (Citrullus vulgaris) Chaff Extended Beef Sausages." Journal of Animal Health and Production 8, no. 4: 1.