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Articles by Irwandi Jaswir
Total Records ( 4 ) for Irwandi Jaswir
  Ademola Monsur Hammed , Tawakalit Tope Asiyanbi-Hammed , Irwandi Jaswir , Azura Amid and Md. Zahangir Alam
  This study investigates effect of drying method on anti-inflammatory properties and composition of water soluble extracts obtained from brown seaweed, Turbinaria turbinata. T. turbinata was air-oven dried (50°C for 24 h) and freeze dried prior to extraction with water to obtained crude water extract. The crude extracts were partitioned into polyphenol and polysaccharide fractions. Method of drying did not affect the yield of water soluble components. Composition analysis revealed that extracts obtained from freeze dried biomass contain higher total sugar, uronic acid and polyphenol content, except in crude extract where oven dried matter was higher in total sugar and uronic acid content. Anti-inflammatory potential of the extracts was investigated using inhibition of nitric oxide synthesis in RAW 264.7 macrophage cell line. Although, all extracts reduce secretion of Nitric Oxide (NO) differently, percentage NO inhibition between polyphenol fractions of freeze dried and oven dried sample was not significant. Freeze drying retain anti-inflammatory activities of polysaccharide fraction compared to oven drying. Temperature used during oven drying did not cause damage to bioactive compounds in polyphenol fraction of the seaweed. Therefore, either of the two drying methods can be used for dehydration of seaweed but freeze drying is preferred over oven drying when targeting polysaccharide.
  Irwandi Jaswir , Yaakob B. Che Man and David D. Kitts
  The relationship between 5 organoleptic properties of potato chip quality (e.g. appearance, taste, odor, crispiness and overall acceptability) and 11 indices of physico-chemical end-point measures were studied for refined, bleached and deodorized RBD palm olein, over a period of 5 days of deep-fat frying. Taste attributes of fried potato chips produced the strongest correlations with chemical parameters of oil quality. The use of data derived from day 5 of frying produced significant (P<0.05) results for all sensory attributes of potato chips and cooking oil parameters examined. In particular, lipid thermo-oxidative decomposition products significantly (P<0.05) influenced the overall acceptability of fried product. Specifically, peroxide value and the absorbance measurement recorded at 268 nm were shown to be the best parameters for predicting different sensory characteristics of deep fat-fried potato chips. Nutritional quality of RBD, as evaluated by the C18:2/C16:0 ratio did not correlate well with sensory scores after day 1 of frying, but was significantly (P<0.05) correlated with changes in organoleptic quality following prolonged (e.g. 5 days frying) processing.
  K.C.A. Jalal , M. Najiah , M. Fathiyah , Y. Kamaruzzaman , Mohd Nor Omar , S.M. Nurul Amin and Irwandi Jaswir
  A study was conducted on physico-chemical parameters and bacterial pollution in Orbicularia orbiculata (Wood, 1828) and Anadara granosa (L.) at Pahang estuary from January to February 2009. The temperature was ranged from 28.00-29.87°C, pH 7.79-8.10, specific conductivity 51.49-55.89 mS cm-1, salinity 18.74-30.10 ppt., TDS 33.63-39.59 g L-1, DO 6.80-7.50 mg L-1. The nitrate concentration was found to be highest at Station 3 (14.09 μg at N-l) and lowest at Station 2 (7.04 μg at N-l). The nitrite concentration showed highest concentration at Station 4 (7.07 μg at N-l) and lowest concentration at Station 2 (1.67 μg at N-l). Whilst the phosphate content was higher (10.78 μg at N-l) at Station 3 and lowest at Station 2 (2.34 μg at N-l). A total of 60 Orbicularia orbiculata and 40 Anadara granosa samples were subjected to microbiological analysis. The bacteria were isolated using non selective agar such as TSA agar and selective agar before they were identified using conventional methods in combination with API identification kit. A total of nine bacterial species were identified from Orbicularia orbiculata. They were Escherichia coli., Aerococcus viridans 1, Aerococcus viridans 2, Gemella morbillorum, Kocuria varians, Micrococcus sp., Pseudomonas aeruginosa, Staphylococcus sciuri, Streptococcus pneumoniae. Whilst, Nineteen bacterial species were identified in Anadara granosa such as Aeromonas hydrophila group 1, Aerococcus viridians 1, Aerococcus viridans 2, Chromobacterium violaceum., Enterobacter gergoviae, Erwinia sp., Escherichia coli, Enterococcus avium, Gemella morbillorum, Kluyvera sp., Vibrio fluvialis, Vibrio cholerae, Vibrio parahaemolyticus, Lactococcus lactis, Leuconostoc sp., Staphylococcus capitis, Staphylococcus lentus, Staphylococcus epidermidis, Staphylococcus xylosus. The finding indicates that the edible mollusc of Pahang estuary was polluted with pathogenic bacteria which could be harmful for human consumption.
  Nazaruddin Ramli , Mahzad Nafar and Irwandi Jaswir
  A study was conducted to find out the best ratio of 3 types of oil [sunflower oil, corn oil and refined, bleached and deodorized palm olein (RBD palm olein)] that is more stable during frying. In this study 6 different ratios, including 1) 100% RBD palm olein, 2) 100% sunflower oil, 3) 100% corn oil, 4) combination of sunflower oil and RBD palm olein (50:50), 5) combination of corn and RBD palm olein (50:50), 6) combination of sunflower and corn oil (50:50) were used to evaluate the oils performance under deep frying conditions. The chemical characteristics of these oils were evaluated by free fatty acids, iodine value and peroxide value. Changes in the above values of the oils were also examined after their use for deep-frying of potato chips at 180°C. Results showed that the iodine value decreased significantly (p<0.05) with increased replication time of frying, whereas Peroxide value and free fatty acid increased up.
 
 
 
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