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Articles by Ruzita Ahmad
Total Records ( 5 ) for Ruzita Ahmad
  Ratna Sari Dewi , Nurul Huda and Ruzita Ahmad
  The aim of the study was to identify physico-chemical properties, SEM (Scanning Electron Microscopy) and sensory characteristics of dendeng made from shark flesh (Chiloscyllium sp.). Three drying methods were used in this study and they were sun drying, oven drying and oven vacuum drying. Before drying, the slices with dimension of 4 cmx12 cmx3 mm were soaked in a mixture of sugar (20%), salt (1%), tamarind (4%), coriander (1.5%), galangal root (2.5%), ginger (0.5%), garlic (1.0%) and onion (1.0%) for 12 h. The drying was carried out until the moisture content reached 23-25%. Proximate analysis showed there were no significant differences among these samples but had significant influence (p<0.05) on the color. The lightness value for vacuum drying was 32.19 followed by oven drying (29.97) and sun drying (28.92). There were no significant differences in mineral values except for sodium (Na). SEM photograph shows that different drying methods affect the compactness of the tissue structure. Sensory evaluation result indicated that all samples were moderately acceptable but there were no significant difference among the samples. However, shark dendeng using oven drying was most preferred.
  Kurnia Ramadhan , Nurul Huda and Ruzita Ahmad
  Poultry production has risen rapidly due to the increased consumption of further processed chicken-based products such as sausages, nuggets and burgers. This increase in poultry consumption has been dominated by chicken meat. Duck meat is also widely available but less frequently utilized in further processed products due to certain limitations of its functional properties. Nonetheless, duck meat production has increased steadily over the years. One technology that may improve the functional properties of meat is surimi processing. This specialized washing process removes undesired components (e.g., fats, blood, enzymes and pigments) and increases the concentration of myofibrillar proteins that play important roles in the functional properties of meat. The successful development of fish surimi has inspired researchers to study surimi-like material made from other animal muscle. Several researchers have tested the properties of surimi-like material made from beef, pork, chicken, mutton and sheep and reported improved qualities compared with the original (untreated) raw meats. Surimi-like material also has been used in several product formulations for nuggets, frankfurters, sausages, restructured roasts and imitation crab sticks. Therefore, it is reasonable to assume that processing duck meat into surimi-like material could improve the functional properties of duck meat and allow its application in many further processed products.
  Ainul Mardiah , Nurul Huda and Ruzita Ahmad
  The objective of this project was to determine the chemical composition, color, shear force (N), sensory evaluation and Scanning Electron Microscopy (SEM) of fish flakes prepared with the addition of five different levels (10, 15, 20, 25 and 30%) of Tapioca Starch (TS). Fish flakes were prepared from mixture of stingray meat, spices, TS and dried using oven dryer until the moisture content was reduced to about 25%. No significant difference was found in the fat, Ca and Fe contents among the five treatments. Sensory evaluation shows samples containing 15% of TS more acceptable by the panelists. A color analysis showed that there were significant differences (p<0.05) among the samples except for the redness (a) values. The substitution of TS affected to the moisture content and texture of the final product. The shear force values tended to increase by increasing the levels of TS. The SEM photograph showed that increasing level of TS and heating treatment caused change in the microstructure and affected the shear force value of the end product. The information provided by this study can be utilized by the jerky producers to manufacture jerky from stingray meat as diversified jerky product which is already available in the market.
  Ainul Mardiah , Nurul Huda and Ruzita Ahmad
  The objectives of this research were to determine the protein quality of fish flakes made from stingray meat (Himantura gerrardi) and to evaluate the changes of the protein quality; Amino Acid Composition (AAC), Chemical Score (CS), Amino Acid Score (AAS) and Essential Amino Acid Index (EAAI) during the processing stages. Fish flakes was made from stingray meat which is added with tapioca starch and spices (garlic, onion, tamarind, palm sugar, ginger, coriander and root of galangal). All ingredients were mixed well and then spread into layers of 3 mm thickness and then steamed at 100°C for 1 h. Samples were cut into pieces measuring 12x4 cm rectangles and dried them in an oven dryer at 60°C until the moisture content was reduced to 25%. The results showed that the CS, AAS and EAAI of fish flakes before drying (dough) were 68.47, 116.51 and 94.06 g/100 g protein, respectively. Meanwhile, fish flakes after drying were 63.20, 99.21 and 88.00 g/100 g protein, respectively. The results indicates that chemical score, amino acid score and essential amino acid index of stingray fish flakes was not greatly decrease during processing stages, indicating that protein quality of stingray meat did not deteriorate significantly.
  Nurul Huda and Ruzita Ahmad
  The objective of this survey was to measure the Nutritional status through Body Mass Index (BMI) profile among Universiti Sains Malaysia (USM) main campus students. The data was randomly collected from students around USM lecture theaters during day time. A number of 624 students (male 264 and female 360) were involved in the survey. The result showed that the mean age, weight and height among the students were 21.42±1.38 years, 55.65±12.21 kg and 163.43±8.89 cm, respectively. The mean BMI of all the samples was 20.81±3.61 kg/m2, with male students showing slightly higher BMI (21.84±4.13 kg/m2) compared to female students (20.05±2.96 kg/m2). Malay students showed the highest BMI, followed by Indian and Chinese students. The BMI’s for the Malay, Indian and Chinese students were 21.01±3.67 kg/m2, 20.80±3.72 kg/m2 and 20.43±3.19 kg/m2, respectively. Based on the BMI result, about 61% of all the samples were in the normal range, 27% were underweight and about 12% were overweight or more. A higher percentage of the female students were in the underweight category (33%) compared to the male students (20%). Based on race, about 63% of the Malay students were normal weight, 25% were underweight and 12% in the overweight or more category. For the Chinese students, about 60% were normal weight, 30% were underweight and 10% in were in the overweight or more category. For the Indian students, about 57% were normal weight, 28% were underweight and 15% were in the overweight or more category. This preliminary data showed that there is a high percentage of underweight students among USM students. Further assessments need to be carried out to survey if these underweight students show symptoms of clinical problems related to nutritional deficiencies.
 
 
 
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