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Articles by Shuhaimi Mustafa
Total Records ( 3 ) for Shuhaimi Mustafa
  Ruzaina Ishak , Yousif Mohamed Ahmed Idris , Shuhaimi Mustafa , Abdullah Sipat , Sharifah Kharidah Syed Muhammad and Mohd. Yazid Abd. Manap
  In the present study, a milk coagulating enzyme was extracted from kesinai (Streblus asper Lour) leaf with Tris-HCL buffer in Biotechnology Laboratory at University Putra Malaysia during the year 2003. The effects of extraction pH, coagulation temperature, CaCl2 and enzyme concentrations on the milk coagulating activities of kesinai leaf crude extract were evaluated. The maximum enzyme activity was observed at extraction pH 7.2 and 65°C. The presence of CaCl2 up to 6 mM decreased the milk clotting time. Higher salt concentrations, however, giving rise to harder coagulum-like gel. The milk coagulation activity was improved predominantly by increasing the volume of crude enzyme solutions up to 60 μL.
  Siti Ruhaya Abdul Manaf , Shuhaimi Mustafa , Nakisah Mat Amin and Abdul Manaf Ali
  Acanthamoeba is a pathogen frequently infecting brain, eyes, skin and lung of human and animal. Seven Acanthamoeba local isolates from various sources, two Acanthamoeba type strains and one strain of Hartmannella vermiformis were characterized for their genetic variability using randomly amplified polymorphic DNA (RAPD) technique using four different 10-mer oligonucleotides primers. Electrophoresis of the amplification products generated DNA bands ranging from approximately 0.25 to 7.50 kbp in size. A genetic relatedness among the isolates was examined using Dice similarity coefficient as the genetic distance measured between the strains of Acanthamoeba and H. vermiformis. Three distinct clusters could be separated at genetic distance of approximately 0.330.
  Ruzaina Ishak , Shuhaimi Mustafa , Abdullah Sipat , Sharifah Kharidah Syed Muhammad and Mohd. Yazid Abd. Manap
  The aim of this study was to evaluate the physical and organoleptic properties of ‘dadih’ supplemented with inulin among students and staffs in University Putra Malaysia during the year 2004. Supplementation of inulin was shown to increase hardness, fracturability and cohesiveness but decrease syneresis of the resulting ‘dadih’. In addition, sensory evaluation showed that trained panelist judged ‘dadih’ made from skim milk and fresh milk as acceptable. The whole study indicates that inulin can be used as additives in ‘dadih’ making in order to improve the physical properties and sensory of ‘dadih’ product.
 
 
 
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