Nurfatimah Mohd Thani

• PhD Student at Universiti Putra Malaysia

Thraustokaitrid seperti Aurantiochytrium sp. telah menarik perhatian penyelidik dan industri disebabkan kebolehannya untuk menghasilkan asid lemak politaktepu (PUFA) bernilai tinggi terutamanya asid dokosaheksaenoik (DHA, C22:6 ω-3). Namun begitu, keperluan penggunaan substrat yang mahal khususnya sumber karbon tulen semasa proses pengkulturan tela...

Cleaning-in-place (CIP) is a critical process across various industries, particularly in the food industry, where maintaining sanitation without equipment disassembly is imperative. However, challenges such as cross-contamination and escalating sanitation costs may arise when protocols are not diligently followed. This research focuses on optimizin...

With the urgent need to curb plastic pollution, research and development in biodegradable plastic have received a great deal of attention. Starch film is the most promising alternative to conventional petroleum-based plastic. It is biodegradable, affordable, and non-toxic to human health and the environment. Over the last decade, much attention has...

Cakes are bakery goods that are frequently discarded. Cake leftovers are mostly carbs with a significant potential for sugar recovery using subcritical water hydrolysis; a clean, rapid, and sustainable approach. This study aimed to evaluate the highest sugar that could be recovered from cake leftovers using subcritical water hydrolysis. The cake le...

The subcritical water hydrolysis (SWH) process has proven to be an effective method for sugar recovery from bakery waste. However, the natural principle of the process involving high pressure and temperature has made it a hazardous operation. Hence, failure mode and effect analysis (FMEA) has been applied to identify the potential failure modes in...

This study evaluates the process conditions, (enzyme concentration (120-1200 U/g substrate), temperature (30-60 °C), and pH (3-9)) of enzymatic hydrolysis (EH) for sugar recovery from leftover croissants (LC) and leftover doughnut (LD), and characterizing its residue and hydrolysate. The highest sugar yield recovered from LC was 574.21 ± 0.74 mg/g...

Serai Acheh (Elettariopsis smithiae) ialah tumbuhan herba daripada famili Zingiberaceae (Halia) yang digunakan dalam perawatan tradisi. Matlamat kajian ini adalah untuk mengkaji potensi rizom serai Acheh sebagai punca antioksidan semula jadi, mengenal pasti komponen meruap dan menilai perubahan warna yang disebabkan oleh pengekstrakan pada pelbagai...

This study aims to perform kinetic and thermodynamic analysis of subcritical water hydrolysis (SWH) of bakery leftovers. Hydrolysis kinetics of leftover croissants (LC) and leftover doughnuts (LD) into monosaccharides and by-product (hydroxymethylfurfural, HMF), via subcritical water hydrolysis, were studied in temperature range of 100 to 240°C for...

Subcritical water hydrolysis process for sugar recovery from leftover croissants (LC) and leftover doughnuts (LD) was optimised using response surface methodology with three process parameters as dependent variables and sugar yield as the response. The process parameters: temperature (160–200 °C), time (5–15 min), and solid loading (10–50%), on the...

The cleaning and disinfection are also known as sanitation process and it is a prerequisite for most of food safety standards. Sanitation process is often neglected by industrialist due to it is a plant downtime and incurs cost. Limited resources and knowledge have prevented the implementation of effective cleaning and sanitation process in the Sma...

Large quantities of food are wasted globally. Sugars such as monosaccharides and oligosaccharides are valuable carbohydrate compounds that can be hydrolyzed from food waste, particularly from carbohydrate-rich bakery waste. These sugars can be extracted from the waste as a value-added compound for manufacturing other food products. Sub-critical wat...

Croissant and doughnuts are among the bakery products that are discarded daily. The main constituent of these leftovers is the starch that originates from the main ingredient, wheat flour. The aim of this study is to evaluate the effect of sub-critical water treatment on starch hydrolysis for the recovery of sugar. Experiments were conducted using...

Dadih is a favourable dessert in South East Asia due to its appealing sweet taste and jellies appearance. The sweet taste is from sugar (sucrose) content, and in order to reduce the sucrose, it was substituted with xylitol. Xylitol can provides intense sweetness with less calories and lower water activity, which potentially contribute to higher mic...

Dadih is a dairy‐based dessert made of milk, water, sugar and agar, which is popular especially among S outh E ast A sian people. It has sweet taste due to high sugar content in its formulation. An excessive intake of sugar is harmful to human health, and it would be beneficial if the conventional sugar is replaced by a sugar substitute. In order t...