Water is an essential nutrient in the human body and it plays a vital role. Water is required to work in every system in the body, from cells and tissues to vital organs. About 70% of human-used freshwater goes to cultivation. The study aimed to assess water quality and identify the water category of Besut Campus Lake A. Water Quality Index (WQI) related to this study because it is standard used to classify the class of the water body. Water sampling was done at three sampling stations in two different locations and were sampled from February 2021 until March 2021. According to HACH and American Public Health Associations (APHA) methods, ten water quality parameters were analysed based on in situ and ex situ analysis. The values of pH, TDS, Temp, TSS and AN had been classified under Class I referred to National Water Quality Standard (NWQS). At the same time, DO and BOD were classified under Class II. And COD had been classified under Class III according to NWQS classification. Based on WQI, the water quality status in Campus Besut Lake was classified under Class II with a value of 85.742. It had been considered as Clean which is suitable for recreational activities and safe for body contact as well.
{"title":"Water Quality Assessment on Lake A at Universiti Sultan Zainal Abidin (UniSZA) Besut Campus","authors":"Mohamad Afif Hamdi Mohamad Sobri, Saiful Iskandar Khalit, Syazreen Syima Sharifuddin","doi":"10.37231/jab.2021.12.1s.283","DOIUrl":"https://doi.org/10.37231/jab.2021.12.1s.283","url":null,"abstract":"Water is an essential nutrient in the human body and it plays a vital role. Water is required to work in every system in the body, from cells and tissues to vital organs. About 70% of human-used freshwater goes to cultivation. The study aimed to assess water quality and identify the water category of Besut Campus Lake A. Water Quality Index (WQI) related to this study because it is standard used to classify the class of the water body. Water sampling was done at three sampling stations in two different locations and were sampled from February 2021 until March 2021. According to HACH and American Public Health Associations (APHA) methods, ten water quality parameters were analysed based on in situ and ex situ analysis. The values of pH, TDS, Temp, TSS and AN had been classified under Class I referred to National Water Quality Standard (NWQS). At the same time, DO and BOD were classified under Class II. And COD had been classified under Class III according to NWQS classification. Based on WQI, the water quality status in Campus Besut Lake was classified under Class II with a value of 85.742. It had been considered as Clean which is suitable for recreational activities and safe for body contact as well.","PeriodicalId":14995,"journal":{"name":"Journal Of Agrobiotechnology","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84244301","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-09-29DOI: 10.37231/jab.2021.12.1s.274
Fatin Naimah Rosdi, M. Z. Mohd Nor, W. A. F. Wan Mohamad, Wan Mohd Fadli Wan Mokhtar
Kelulut honey (KH) is a honey produced by stingless bee species, known for its high nutritional content and health benefits. Even though it is very healthy, some people cannot consume it directly. Therefore, incorporating this type of honey into an emulsion system is a good strategy to increase its consumption. Emulsion technology is one of the alternative technologies nowadays which combines two or more immiscible liquids to form a solution. In this study, KHemulsions were emulsified with glyceryl monostearate (GMS) and stabilised by xanthan gum. There were two stages involvedto determine the effects of variations in oil types and emulsifier concentrations on the physical properties of KH emulsions. In the first stage, three types of oil were used as the dispersed phase, which were palm oil, canola oil, and sunflower oil. Then in the second stage, different concentrations of GMS (0.25, 0.5, 0.75 and 1%) were applied. From the droplet size analysis, the emulsion with sunflower oil and the highest concentration of GMS gave the smallest diameter of 0.78 ± 0.01µm and the lowest polydispersity index (pdI) of 16.2±2.03 %. Meanwhile, the texture analysis shows that emulsion with palm oil has the highest firmness (45.16±2.83 g) and consistency (305.44±14.91 g.sec) values. The foaming index on the other hand depicts that emulsion with palm oil and that with the lowest concentration of GMS gave the highest foam stability. From this study, a physically stable oil-in-water KH emulsion was produced, which should undergo further chemical, sensory and storage studies for commercial production in the future.
{"title":"Physical properties of kelulut honey emulsions with different oil types and emulsifier concentrations","authors":"Fatin Naimah Rosdi, M. Z. Mohd Nor, W. A. F. Wan Mohamad, Wan Mohd Fadli Wan Mokhtar","doi":"10.37231/jab.2021.12.1s.274","DOIUrl":"https://doi.org/10.37231/jab.2021.12.1s.274","url":null,"abstract":"Kelulut honey (KH) is a honey produced by stingless bee species, known for its high nutritional content and health benefits. Even though it is very healthy, some people cannot consume it directly. Therefore, incorporating this type of honey into an emulsion system is a good strategy to increase its consumption. Emulsion technology is one of the alternative technologies nowadays which combines two or more immiscible liquids to form a solution. In this study, KHemulsions were emulsified with glyceryl monostearate (GMS) and stabilised by xanthan gum. There were two stages involvedto determine the effects of variations in oil types and emulsifier concentrations on the physical properties of KH emulsions. In the first stage, three types of oil were used as the dispersed phase, which were palm oil, canola oil, and sunflower oil. Then in the second stage, different concentrations of GMS (0.25, 0.5, 0.75 and 1%) were applied. From the droplet size analysis, the emulsion with sunflower oil and the highest concentration of GMS gave the smallest diameter of 0.78 ± 0.01µm and the lowest polydispersity index (pdI) of 16.2±2.03 %. Meanwhile, the texture analysis shows that emulsion with palm oil has the highest firmness (45.16±2.83 g) and consistency (305.44±14.91 g.sec) values. The foaming index on the other hand depicts that emulsion with palm oil and that with the lowest concentration of GMS gave the highest foam stability. From this study, a physically stable oil-in-water KH emulsion was produced, which should undergo further chemical, sensory and storage studies for commercial production in the future.","PeriodicalId":14995,"journal":{"name":"Journal Of Agrobiotechnology","volume":"67 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91192503","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-09-29DOI: 10.37231/jab.2021.12.1s.271
Norazimah Rosidi, Asmaliza Abdul Ghani @ Yaacob, N. Yusof, N. Yusof
Large production of red dragon fruit by-products, which are frequently discarded from food industry has become a major waste problem. Converting this waste into useful products with good physicochemical properties could solve the pollution issues. Thus, a study was carried out to investigate the effect of blanching and drying temperatures on physicochemical properties of red dragon fruit peel powder. Dragon fruit peel was pre-treated with hot water at 90 °C for 2 minutes before being dried in hot air oven dryer at 50 °C, 60 °C and 70 °C. Results showed that the powdered sample of blanched and dried at 50 °C had significantly higher fiber, water activity and moisture content than those of unblanched/blanched and dried at 60 °C and 70 °C. Result also showed that the colour of this powder was similar to the fresh dragon fruit peel. When dried at 50 °C, the unblanched and blanched powders exhibited a slightly higher water solubility index compared to those dried at 60 °C and 70 °C. Based on the evaluation of bulk and tapped densities, all powders having the Carr Index in the range of values between 20 and 28 thus can be categorised as slightly poor flowing. For all conditions studied, powder that was blanched and dried at 50 °C was the best condition as it contained the highest amount of fiber with good physicochemical properties.
{"title":"Effect of Blanching and Drying Temperatures on Physicochemical Properties of Red Dragon Fruit (Hylocereus polyrhizus) Peel Powder","authors":"Norazimah Rosidi, Asmaliza Abdul Ghani @ Yaacob, N. Yusof, N. Yusof","doi":"10.37231/jab.2021.12.1s.271","DOIUrl":"https://doi.org/10.37231/jab.2021.12.1s.271","url":null,"abstract":"Large production of red dragon fruit by-products, which are frequently discarded from food industry has become a major waste problem. Converting this waste into useful products with good physicochemical properties could solve the pollution issues. Thus, a study was carried out to investigate the effect of blanching and drying temperatures on physicochemical properties of red dragon fruit peel powder. Dragon fruit peel was pre-treated with hot water at 90 °C for 2 minutes before being dried in hot air oven dryer at 50 °C, 60 °C and 70 °C. Results showed that the powdered sample of blanched and dried at 50 °C had significantly higher fiber, water activity and moisture content than those of unblanched/blanched and dried at 60 °C and 70 °C. Result also showed that the colour of this powder was similar to the fresh dragon fruit peel. When dried at 50 °C, the unblanched and blanched powders exhibited a slightly higher water solubility index compared to those dried at 60 °C and 70 °C. Based on the evaluation of bulk and tapped densities, all powders having the Carr Index in the range of values between 20 and 28 thus can be categorised as slightly poor flowing. For all conditions studied, powder that was blanched and dried at 50 °C was the best condition as it contained the highest amount of fiber with good physicochemical properties.","PeriodicalId":14995,"journal":{"name":"Journal Of Agrobiotechnology","volume":"75 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80798312","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-09-29DOI: 10.37231/jab.2021.12.1s.276
Che Ku Nur Ain Mardhiah Che Ku Azman, M. T. Ibrahim
Drying is one of the popular preservation methods in food products. This work was done to investigate the influence of the drying temperatures and methods on the drying characteristics of ‘ikanbakar’ paste. The ‘ikanbakar’ paste was dried by using oven drying and vacuum drying methods at temperatures of 50°C, 60°C and 70°C. The drying rate was estimated from the moisture content and drying time data. The drying curve showed the falling rate period as the drying rate decreased with increasing time. For colour analysis of the paste, the L* values from the oven drying method were lower than those from the vacuum drying method, ranging from 7.4210 to 7.2752. This showed that the colour of paste from oven drying was darker than vacuum drying. The mathematical models used to describe the drying curve of ‘ikanbakar’ paste were Lewis, Page, Two-term, and Midilliet. al. model. The performance of these models was evaluated by comparing their root mean square error (RSME) and chi-square (X²) values, and it was found that the most suitable model was the Two-term model. There were insignificant differences between the effective moisture diffusivity (Deff) values for the ‘ikanbakar’ paste in both drying methods.
{"title":"The Influence of Drying Temperatures and Methods on the Drying Characteristics of ‘IkanBakar’ Paste","authors":"Che Ku Nur Ain Mardhiah Che Ku Azman, M. T. Ibrahim","doi":"10.37231/jab.2021.12.1s.276","DOIUrl":"https://doi.org/10.37231/jab.2021.12.1s.276","url":null,"abstract":"Drying is one of the popular preservation methods in food products. This work was done to investigate the influence of the drying temperatures and methods on the drying characteristics of ‘ikanbakar’ paste. The ‘ikanbakar’ paste was dried by using oven drying and vacuum drying methods at temperatures of 50°C, 60°C and 70°C. The drying rate was estimated from the moisture content and drying time data. The drying curve showed the falling rate period as the drying rate decreased with increasing time. For colour analysis of the paste, the L* values from the oven drying method were lower than those from the vacuum drying method, ranging from 7.4210 to 7.2752. This showed that the colour of paste from oven drying was darker than vacuum drying. The mathematical models used to describe the drying curve of ‘ikanbakar’ paste were Lewis, Page, Two-term, and Midilliet. al. model. The performance of these models was evaluated by comparing their root mean square error (RSME) and chi-square (X²) values, and it was found that the most suitable model was the Two-term model. There were insignificant differences between the effective moisture diffusivity (Deff) values for the ‘ikanbakar’ paste in both drying methods.","PeriodicalId":14995,"journal":{"name":"Journal Of Agrobiotechnology","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91138733","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-09-29DOI: 10.37231/jab.2021.12.1s.270
Dhiya Dalila Zawawi, Mohd Fahmi Abu Bakar, Siti Nurkhalida Abd. Kadir
Cocos Nucifera Linn. Var. MATAG is a Dwarf coconut variety that had high demand in Malaysia but low supply. Vegetative propagation of high-yielding MATAG coconut by using in vitro cloning must be considered in contributing to increase coconut productivity. Thus, attempts were made to develop a protocol that would enhance callogenesis as a first preliminary step towards a protocol for mass propagation of C. nucifera L. var. MATAG. The anther isolated from immature inflorescence was used as explants and cultured on modified Eeuwens Y3 media in different concentrations of 2,4-dicholorophenoxy acetic acid (2,4-D) and activated charcoal. The highest callus induction percentage (31.25 ± 12.18) was observed in 20 mg/L 2,4-D. However, 2,4-D at any level tested were not statistically significant. Callus induction media supplemented with 0.5 mg/L activated charcoal gave the highest callusing percentage (25.89 ± 13.59 %) indicating a positive effect of activated charcoal on callusing even though the result obtained not significant compared to control (15.95 ± 6.76 %). But, activated charcoal supplemented in media produced a significant effect compared to control in reducing the percentage of browning. In conclusion, media supplemented with activated charcoal produced a higher rate on callus induction and preventing tissue browning in explant. Besides that, the anther and ovule explant may serve as an efficient explant to study the callus induction of C. nucifera L. var. MATAG and as a basis to screen the potential useful plant growth regulators for somatic embryogenesis.
{"title":"Effect of 2,4-Dichlorophenoxy Acetic Acid and Activated Charcoal on Callus Induction of Cocos Nucifera L. Hybrid MATAG Inflorescence","authors":"Dhiya Dalila Zawawi, Mohd Fahmi Abu Bakar, Siti Nurkhalida Abd. Kadir","doi":"10.37231/jab.2021.12.1s.270","DOIUrl":"https://doi.org/10.37231/jab.2021.12.1s.270","url":null,"abstract":"Cocos Nucifera Linn. Var. MATAG is a Dwarf coconut variety that had high demand in Malaysia but low supply. Vegetative propagation of high-yielding MATAG coconut by using in vitro cloning must be considered in contributing to increase coconut productivity. Thus, attempts were made to develop a protocol that would enhance callogenesis as a first preliminary step towards a protocol for mass propagation of C. nucifera L. var. MATAG. The anther isolated from immature inflorescence was used as explants and cultured on modified Eeuwens Y3 media in different concentrations of 2,4-dicholorophenoxy acetic acid (2,4-D) and activated charcoal. The highest callus induction percentage (31.25 ± 12.18) was observed in 20 mg/L 2,4-D. However, 2,4-D at any level tested were not statistically significant. Callus induction media supplemented with 0.5 mg/L activated charcoal gave the highest callusing percentage (25.89 ± 13.59 %) indicating a positive effect of activated charcoal on callusing even though the result obtained not significant compared to control (15.95 ± 6.76 %). But, activated charcoal supplemented in media produced a significant effect compared to control in reducing the percentage of browning. In conclusion, media supplemented with activated charcoal produced a higher rate on callus induction and preventing tissue browning in explant. Besides that, the anther and ovule explant may serve as an efficient explant to study the callus induction of C. nucifera L. var. MATAG and as a basis to screen the potential useful plant growth regulators for somatic embryogenesis.","PeriodicalId":14995,"journal":{"name":"Journal Of Agrobiotechnology","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75322438","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-09-29DOI: 10.37231/jab.2021.12.1s.269
Shaza Nabilah Shamri, Nurul Aisyah Mohd Suhaimi, Afnani Alwi@Ali
The aim of this study is to determine the factors affecting the consumer buying behaviour toward food products in Selangor. Consumer behaviours comprise four factors: cultural, social, personal, and psychological factors. These factors influence consumer buying behaviour toward Malaysian local brands. Data were collected through online questionnaires using Google form. The sample of study consisted of 210 consumers in Selangor. In particular, principal components analysis (PCA) was employed in order to identify the factors that affect consumers on preferring locally produced food products. The findings of this study indicate that Halal logo was the first choice in terms of consumer’s perspective on the product attributes when buying food products followed by price. Size and quantity, and packaging are the third and fourth attributes considered by consumers when buying food products. Our result suggests that, by providing this consumer information to small scale or local sellers will encourage more consumers to purchase local food products.
{"title":"The Factors Affecting the Consumer Buying Behaviour Towards Local Brand of Food Product in Selangor","authors":"Shaza Nabilah Shamri, Nurul Aisyah Mohd Suhaimi, Afnani Alwi@Ali","doi":"10.37231/jab.2021.12.1s.269","DOIUrl":"https://doi.org/10.37231/jab.2021.12.1s.269","url":null,"abstract":"The aim of this study is to determine the factors affecting the consumer buying behaviour toward food products in Selangor. Consumer behaviours comprise four factors: cultural, social, personal, and psychological factors. These factors influence consumer buying behaviour toward Malaysian local brands. Data were collected through online questionnaires using Google form. The sample of study consisted of 210 consumers in Selangor. In particular, principal components analysis (PCA) was employed in order to identify the factors that affect consumers on preferring locally produced food products. The findings of this study indicate that Halal logo was the first choice in terms of consumer’s perspective on the product attributes when buying food products followed by price. Size and quantity, and packaging are the third and fourth attributes considered by consumers when buying food products. Our result suggests that, by providing this consumer information to small scale or local sellers will encourage more consumers to purchase local food products.","PeriodicalId":14995,"journal":{"name":"Journal Of Agrobiotechnology","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88046998","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-09-29DOI: 10.37231/jab.2021.12.1s.266
Nurul Nabilah Ramli, N. Arumugam
The growth of the herbal industry in Malaysia has sparked the economy and it is identified as one of the new incomes to the country. This industry is expected to bring more job opportunities to the citizen in Malaysia. Demand for herbal products also has been increasing for the past few years. This study aims to contribute the general understanding of customer awareness and attitude in purchasing herbal products and show the relationship between demographic profile and customer awareness and attitude in purchasing herbal products. This study was conducted in Kuala Terengganu and the online Google form was used as study instrument for data collection. There were around 150 respondents that answered the questionnaire. The questionnaire was divided into 2 sections. The first section which is section A, discusses the socio-demographic profile of the respondents. The second part which is section B were in Likert-scale design to obtain the customers’ awareness and attitude in purchasing herbal products. Data that were collected in this study were analysed using a statistical tool which is Statistical Package for Social Science (SPSS). The Descriptive analysis was used to provide simple summaries of the respondents while the Cross-tab with Chi-Square analysis was chosen to be used to test the statistical independence of the variables. From this study, the variable Age is the only demographic factor that shows a significant relationship towards the customers’ awareness and attitude in purchasing herbal products. Other demographic factors such as Gender, Education, Occupation, and Income shows independent and no relationship towards the customers’ awareness and attitude in purchasing herbal products. This study could be beneficial to researchers and marketers in understanding customer buying behaviour.
{"title":"Customers’ Awareness and Attitude in Purchasing Herbal Products in Kuala Terengganu","authors":"Nurul Nabilah Ramli, N. Arumugam","doi":"10.37231/jab.2021.12.1s.266","DOIUrl":"https://doi.org/10.37231/jab.2021.12.1s.266","url":null,"abstract":"The growth of the herbal industry in Malaysia has sparked the economy and it is identified as one of the new incomes to the country. This industry is expected to bring more job opportunities to the citizen in Malaysia. Demand for herbal products also has been increasing for the past few years. This study aims to contribute the general understanding of customer awareness and attitude in purchasing herbal products and show the relationship between demographic profile and customer awareness and attitude in purchasing herbal products. This study was conducted in Kuala Terengganu and the online Google form was used as study instrument for data collection. There were around 150 respondents that answered the questionnaire. The questionnaire was divided into 2 sections. The first section which is section A, discusses the socio-demographic profile of the respondents. The second part which is section B were in Likert-scale design to obtain the customers’ awareness and attitude in purchasing herbal products. Data that were collected in this study were analysed using a statistical tool which is Statistical Package for Social Science (SPSS). The Descriptive analysis was used to provide simple summaries of the respondents while the Cross-tab with Chi-Square analysis was chosen to be used to test the statistical independence of the variables. From this study, the variable Age is the only demographic factor that shows a significant relationship towards the customers’ awareness and attitude in purchasing herbal products. Other demographic factors such as Gender, Education, Occupation, and Income shows independent and no relationship towards the customers’ awareness and attitude in purchasing herbal products. This study could be beneficial to researchers and marketers in understanding customer buying behaviour.","PeriodicalId":14995,"journal":{"name":"Journal Of Agrobiotechnology","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73493055","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-09-29DOI: 10.37231/jab.2021.12.1s.273
N. Yahya, Nurul Shaeida Zulkifli, Siti Aishah Ramli, Ishamri Ismail, Wan Mohd Fadli Wan Mokhtar
The objective of this study was to compare the traditional cooking method with sous-vide cooking at various cooking temperatures and times on the initial yield, peak force, and elastic modulus of semitendinosus (ST) beef. This study also examined the colour properties, cooking loss, and water retention of ST beef. Sous-vide samples were cooked inside vacuumized pouches at temperatures 60, 70, and 80 ℃ for 3 and 6 h. Meanwhile, the traditional cooking method was treated at 90℃ for 30 min. Reduced the initial yield, peak force, and elastic modulus of ST beef could be attained in 6 h at 60 ℃. Higher temperature and prolonged cooking time seem to cause meat to be tougher, likely due to the longitudinal myofibrils shrank. In terms of water retention and cooking loss, sous-vide cooked at 60 °C (regardless of cooking time) significantly exhibited better water retention and lower cook loss. This mild cooking temperature also best preserved the colour properties of lightness (L*) and redness (a*) than the other treatments.
{"title":"Effects of Sous-vide Cooking on the Initial Yield, Peak Force, and Elastic Modulus of Cooked Beef Semitendinosus","authors":"N. Yahya, Nurul Shaeida Zulkifli, Siti Aishah Ramli, Ishamri Ismail, Wan Mohd Fadli Wan Mokhtar","doi":"10.37231/jab.2021.12.1s.273","DOIUrl":"https://doi.org/10.37231/jab.2021.12.1s.273","url":null,"abstract":"The objective of this study was to compare the traditional cooking method with sous-vide cooking at various cooking temperatures and times on the initial yield, peak force, and elastic modulus of semitendinosus (ST) beef. This study also examined the colour properties, cooking loss, and water retention of ST beef. Sous-vide samples were cooked inside vacuumized pouches at temperatures 60, 70, and 80 ℃ for 3 and 6 h. Meanwhile, the traditional cooking method was treated at 90℃ for 30 min. Reduced the initial yield, peak force, and elastic modulus of ST beef could be attained in 6 h at 60 ℃. Higher temperature and prolonged cooking time seem to cause meat to be tougher, likely due to the longitudinal myofibrils shrank. In terms of water retention and cooking loss, sous-vide cooked at 60 °C (regardless of cooking time) significantly exhibited better water retention and lower cook loss. This mild cooking temperature also best preserved the colour properties of lightness (L*) and redness (a*) than the other treatments.","PeriodicalId":14995,"journal":{"name":"Journal Of Agrobiotechnology","volume":"114 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77638137","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-09-29DOI: 10.37231/jab.2021.12.1s.264
N. Ismail, N. Arumugam
Customer loyalty has become an important role in ensuring successful businesses in this highly competitive market. Thus, there is a need for McDonald’s management to creating loyal customers in order to maintain their sustainability in the market. The purpose of this study is to measure the relationship of the demographic variable with customer loyalty and also to measure the significant relationship of food quality, physical environment, price and value, and also convenience with customer loyalty in McDonald’s restaurant in Kuala Terengganu. Convenience sampling was used to distribute the questionnaire from 120 respondents through social media platforms via WhatsApp and Facebook. The data then were analysed by using Statistical Package of Social Science version 23 to carry out the test from descriptive analysis, cross-tabulation, and multiple linear regression. This study reveals that age, ethnics, education, and income have a significant relationship with customer loyalty on behalf of demographic variables. Meanwhile, on behalf of independent variables, convenience and food quality has a positive relationship with customer loyalty. So, we can say that food quality and convenience factors have the highest influence on customer’s loyalty. Thus, McDonald’s restaurant should find the strategies on how to improve themselves in that factor such as provide a big size of chicken or a convenience drive thru. It is pretty sure can make customers more comfortable to revisit the restaurants.
{"title":"Factors Influencing Customer Loyalty towards McDonald’s Restaurant in Kuala Terengganu","authors":"N. Ismail, N. Arumugam","doi":"10.37231/jab.2021.12.1s.264","DOIUrl":"https://doi.org/10.37231/jab.2021.12.1s.264","url":null,"abstract":"Customer loyalty has become an important role in ensuring successful businesses in this highly competitive market. Thus, there is a need for McDonald’s management to creating loyal customers in order to maintain their sustainability in the market. The purpose of this study is to measure the relationship of the demographic variable with customer loyalty and also to measure the significant relationship of food quality, physical environment, price and value, and also convenience with customer loyalty in McDonald’s restaurant in Kuala Terengganu. Convenience sampling was used to distribute the questionnaire from 120 respondents through social media platforms via WhatsApp and Facebook. The data then were analysed by using Statistical Package of Social Science version 23 to carry out the test from descriptive analysis, cross-tabulation, and multiple linear regression. This study reveals that age, ethnics, education, and income have a significant relationship with customer loyalty on behalf of demographic variables. Meanwhile, on behalf of independent variables, convenience and food quality has a positive relationship with customer loyalty. So, we can say that food quality and convenience factors have the highest influence on customer’s loyalty. Thus, McDonald’s restaurant should find the strategies on how to improve themselves in that factor such as provide a big size of chicken or a convenience drive thru. It is pretty sure can make customers more comfortable to revisit the restaurants.","PeriodicalId":14995,"journal":{"name":"Journal Of Agrobiotechnology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86526694","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-09-29DOI: 10.37231/jab.2021.12.1s.272
Izyan Nazihah Mohd Fadil, Wan Mohd Fadli Wan Mokhtar, W. A. F. Wan Mohamad, Ishamri Ismail
Previous study has explored dip dehydration as a novel variant of osmotic dehydration to reduce solid gain, which is the main problem of osmotic dehydration. However, this dehydration process commonly uses sucrose solution as osmotic agent which might contribute to the increase in glycaemic index and can also be linked to different diseases such as diabetes and obesity. Therefore, this study aims to investigate the effect of using alternative sweeteners as an osmotic agent on mass transfer, colour, and texture profiles during dip dehydration of apple slices. Three alternative sweeteners, i.e., erythritol, sorbitol and xylitol with 30% (w/v) concentration were used in this study. Apple slices with 1.5 mm thickness and diameter of 55 mm were dipped multiple time in the same concentrated solution every 40 minutes until 200 minutes before samples were analysed. Findings showed that different type of sweetener affect water loss and solid gain. Xylitol and sorbitol gave highest water loss about 36% and 40%, respectively. Lowest total colour different with fresh apple has been observed in sample treated with xylitol. As for texture, there is no remarkable effect of using alternative sweetener as osmotic agent at all processing times. Overall, the best alternative sweetener for sucrose is xylitol considering the mass transfer and quality of apple slices.
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