Explanipedia

Effect of different pre-treatments and vacuum drying method on the dryingkinetics of pegaga (Centella asiatica L.) leaves Open

N. M. Yunos, Siti Hajar Ariffin, Yus Aniza Yusof, Faiqa Shazeaa Mohd Salleh, Rosita Zakaria · 2025

The quality and bioactive characteristics of medicinal herbs which are pegaga leaves, must be maintained during processing to ensure their effectiveness. The purpose of this study was to examine how different pre-treatments and vacuum dryi…

Effect of Different Pre-treatments on Vacuum Oven Drying of Pegaga (Centella Asiatica L.) Leaves: Drying Kinetics, Nutritional Qualities, and Antioxidant Capacity Open

N. M. Yunos, Siti Hajar Ariffin, Yus Aniza Yusof, Faiqa Shazeaa Mohd Salleh, Rabitah Zakaria · 2025

Recent reports have indicated that a broad variety of phytochemicals, particularly those with antioxidant activity, can be found in fruits and vegetables, which has drawn considerable interest. However, due to its delicate texture and high…

Physical Properties of Full-ripe Dabai (Canarium odontophyllum miq. Variety Song) at Different Fractions Open

Nur Afiqah Hani Abdul Rashid, Rosnah Shamsudin, Siti Hajar Ariffin, Wan Nor Zanariah Zainol Abdullah, Puteri Nurain Megat Ahmad Azman · 2024

Dabai fruit is an exotic and seasonal fruit in Sarawak. Among the varieties available, the Song variety was chosen due to better taste and high demand amongst local consumers. This study determined the physical properties of dabai (Song va…

Some physical properties and relationship between fractions of dabai fruit(Canarium Odontophyllum Miq.) variety ‘Ngemah’ Open

Rosnah Shamsudin, Siti Hajar Ariffin, Wan Nor Zanariah Zainol Abdullah, Nazatul Shima Azmi, Abdul Halim · 2024

Some physical properties of different fractions part of dabai fruit were determined for useful application in appropriate mathematical models for the process optimization and designing processing equipment. The objective of this study was …

Characterization and Antimicrobial Activity of Poly (Lactic Acid)/ Poly (Butylene Succinate)/ Nanofibrillated Cellulose (Pla/Pbs/Nfc) Bio-Nanocomposites Containing Nanoencapsulation of Thymol in Chitosan Nanocarrier Open

Nurul 'Afifah Zabidi, Intan Syafinaz Mohamed Amin Tawakkal, Siti Hajar Ariffin, Mohd Nazli Naim · 2024

Physical and Chemical Properties of New Carambola Variety Bintang Mas at Three Different Maturity Stages Open

Zahrah-Izati Azhar Shapawi, Siti Hajar Ariffin, Rosnah Shamsudin, Syahmeer How, Ahmad Hafiz Baharom · 2023

The authors have requested that this preprint be removed from Research Square.

Kinetics of Color Changes During Pretreatment Blanching of Pineapple (Ananas Comosus) Fruit Variety ‘MD2’ Open

Rosnah Shamsudin, Hasfalina Che Man, Siti Hajar Ariffin, Nazatul Shima Azmi, Siti Nor Afiekah Mohd Ghani · 2023

Drying is an intensive unit operation used to preserve the pineapple fruit. In this study, the kinetics of color degradation in pineapple slices during blanching as pretreatment with combined microwave and convection drying at different te…

Modelling the respiration rate of dabai fruit (Canarium odontophyllum Miq.) stored in different packaging films Open

Zahrah-Izati Azhar Shapawi, Siti Hajar Ariffin, Rosnah Shamsudin, Intan Syafinaz Mohamed Amin Tawakkal, Mohd Salahuddin Mohd Basri · 2023

Dabai (Canarium odontophyllum Miq.) is a highly nutritious fruit that has a huge potential to be marketed both locally and globally. However, the lack of promotion leads to an oversupply during peak season, thus reducing its market price. …

Some Engineering Properties of Pineapple Fruit Open

Rosnah Shamsudin, Hasfalina CHE-MAN, Siti Hajar Ariffin, Siti Nor Afiekah MOHD-GHANI, Nazatul Shima Azmi · 2023

Pineapple is a tropical fruit that is highly relished for its unique aroma and sweet taste. In contrast to other tropical fruits, pineapples typically feature medium-sized fruits with yellow flesh. Based on the physical properties of pinea…

The Effect of Edible Coatings (Spirulina and Chitosan) on the Quality and Shelf Life of Starfruit (Averrhoa carambola L. cv. B10) Throughout Storage Open

Zahrah-Izati Azhar Shapawi, Siti Hajar Ariffin, Rosnah Shamsudin, Syahmeer How, Ahmad Hafiz Baharom · 2023

The edible coating is one of the preservation methods widely applied by food industries as it is beneficial in suppressing respiration, minimising moisture loss, and reducing food wastage. This study investigates the effects of edible coat…

Physical and chemical properties of starfruit (Averrhoa Carambola L. cv. Bintang Mas) at different maturity indexes Open

Zahrah-Izati Azhar Shapawi, Siti Hajar Ariffin, Rosnah Shamsudin, Syahmeer How, Kevin Kantono , et al. · 2023

The authors have requested that this preprint be removed from Research Square.

Biodegradability of Starch Nanocomposite Films Containing Different Concentrations of Chitosan Nanoparticles in Compost and Planting Soils Open

Siti Hajar Othman, Nur Diana Arisya Ronzi, Ruzanna Ahmad Shapi’i, Mao Dun, Siti Hajar Ariffin , et al. · 2023

Starch-based nanocomposite films containing chitosan nanoparticles (S/CNP films) are biodegradable and promising alternatives for non-biodegradable synthetic plastics. Nonetheless, limited work has been conducted to investigate the biodegr…

Quality Evaluation of Color and Texture of the Dabai Fruit (Canarium odontophyllum Miq.) at Different Temperatures and Times of Blanching Open

Rosnah Shamsudin, Siti Hajar Ariffin, Wan Nor Zanariah Zainol, Nazatul Shima Azmi, Arinah Adila Abdul Halim · 2022

The Dabai fruit (Canarium odontophyllum Miq.) is seasonal in Sarawak. The flesh is often blanched in hot or lukewarm water to make it creamier and softer before being served as a snack or side dish. The fruit was blanched at temperatures r…

Kinetic Model on Quality Changes During Heat Blanching of Some Fruit and Vegetables Open

Arinah Adila Abdul Halim, Rosnah Shamsudin, Siti Hajar Ariffin, Wan Nor Zanariah Zainol Abdullah, Nazatul Shima Azmi · 2022

Blanching have been used as a thermal treatment in food processing especially as a pre-treatment of processes such as drying, freezing and canning that includes fruits and vegetables. Blanching treatment helps to remove the microorganisms,…

Modelling the Kinetics of Color and Texture Changes of Dabai (Canarium odontophyllum Miq.) during Blanching Open

Rosnah Shamsudin, Siti Hajar Ariffin, Wan Nor Zanariah Zainol Abdullah, Nazatul Shima Azmi, Arinah Adila Abdul Halim · 2021

Dabai (Canarium odontophyllum Miq.) is a fruit that is often eaten by first blanching in hot water to make the flesh creamier and softer, before it is served as a snack or side dish. In this study, Dabai fruit was blanched at different tem…

Progress in the Valorization of Fruit and Vegetable Wastes: Active Packaging, Biocomposites, By-Products, and Innovative Technologies Used for Bioactive Compound Extraction Open

Mohd Salahuddin Mohd Basri, Nor Nadiah Abdul Karim Shah, Alifdalino Sulaiman, Intan Syafinaz Mohamed Amin Tawakkal, Mohd Zuhair Mohd Nor , et al. · 2021

According to the Food Wastage Footprint and Climate Change Report, about 15% of all fruits and 25% of all vegetables are wasted at the base of the food production chain. The significant losses and wastes in the fresh and processing industr…

Characterization of Anthocyanin Associated Purple Sweet Potato Starch and Peel-Based pH Indicator Films Open

Mouluda Sohany, Intan Syafinaz Mohamed Amin Tawakkal, Siti Hajar Ariffin, Nor Nadiah Abdul Karim Shah, Yus Aniza Yusof · 2021

In food packaging, smart indicator films based on natural resources have greatly attracted researchers to minimize the environmental issues as well as to satisfy consumer preferences for food safety. In this research, pH-sensitive films we…

Corn Starch/Chitosan Nanoparticles/Thymol Bio-Nanocomposite Films for Potential Food Packaging Applications Open

Siti Hajar Othman, Nur Fitrah Liyana Othman, Ruzanna Ahmad Shapi’i, Siti Hajar Ariffin, Khairul Faezah Md. Yunos · 2021

This work aims to develop corn starch/chitosan nanoparticles/thymol (CS/CNP/Thy) bio-nanocomposite films as potential food packaging materials that can enhance the shelf life of food. CS/CNP/Thy bio-nanocomposite films were prepared by the…

Dabai Fruit: Postharvest Handling and Storage Open

Siti Hajar Ariffin, Rosnah Shamsudin, Intan Syafinaz Mohamed Amin Tawakkal · 2020

Dabai (Canarium odontophyllum) or also known as ‘Sarawak olive’ is one of the potential indigenous seasonal fruits commonly found in Sarawak. Due to its high nutritional contents, it has wide potential to be marketed locally and exported i…

EFFECT OF COMPRESSION ON MECHANICAL PROPERTIES OF READY-TO-EAT (RTE) SPINACH VARIETIES Open

Siti Hajar Ariffin, Konstantinos Gkatzionis, Serafim Bakalis · 2020

Compression-induced injury is frequently encountered during handling, packaging, transporting, and storage. In this study, compression test was performed using a mechanical tester, Universal Testing Machine Z030 (Zwick/Roell, Germany). Spi…

Optimizing the Processing Factor and Formulation of Oat-Based Cookie Dough for Enhancement in Stickiness and Moisture Content Using Response Surface Methodology and Superimposition Open

Mohd Salahuddin Mohd Basri, Nurain Mohd Jais, Alifdalino Sulaiman, Mohd Zuhair Mohd Nor, Nor Nadiah Abdul Karim Shah , et al. · 2020

Despite the utilization of dusting flour and oil to reduce dough stickiness during the production process in food industry, they do not effectively help in eliminating the problem. Stickiness remains the bane of the production of bakery an…

Effect of processing on quality and shelf life of leafy vegetables Open

Siti Hajar Ariffin · 2019

There is a need to sustain quality of ready-to-eat (RTE) leafy vegetables in order to improve shelf life of the products during postharvest storage. The main objective of this thesis was to investigate the effect of compression towards the…

Leaf injury and its effect towards shelf-life and quality of ready-to-eat (RTE) spinach Open

Siti Hajar Ariffin, Konstantinos Gkatzionis, Serafim Bakalis · 2017

Ready-to-eat (RTE) leafy vegetables are the fastest increasing sector of the UK and Europe markets. Spinach (Spinacia oleracea) is one of the main leafy vegetables contributing to the RTE industry. Due to its tender and soft texture, spina…

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