Characterisation of pectins extracted from different parts of Malaysian durian rinds

Durian rinds are a potential source of pectin. The rinds consist of the outer layer of the fruit which is semiwoody and thorny and the inner layer, which is creamy white. Pectin may be present in varying amounts in different parts of the rind. Previous studies only investigated pectin content from the inner part of the rinds. Therefore, it is essential to provide scientific data on the pectin yield from whole durian rinds (including the thorns). Particularly, this information can be useful when preparing durian rinds for pectin extraction

Simplex-centroid mixture formulation for optimised composting of kitchen waste.

Composting is a good recycling method to fully utilise all the organic wastes present in kitchen waste due to its high nutritious matter within the waste. In this present study, the optimised mixture proportions of kitchen waste containing vegetable scraps (V), fish processing waste (F) and newspaper (N) or onion peels (O) were determined by applying the simplex-centroid mixture design method to achieve the desired initial moisture content and carbon-to-nitrogen (CN) ratio for effective composting process. The best mixture was at 48.5% V, 17.7% F and 33.7% N for blends with newspaper while for blends with onion peels, the mixture proportion was 44.0% V, 19.7% F and 36.2% O. The predicted responses from these mixture proportions fall in the acceptable limits of moisture content of 50% to 65% and CN ratio of 20-40 and were also validated experimentally

Characterisation of pectins extracted from different parts of Malaysian Durian rinds

Durian rinds are a potential source of pectin. The rinds consist of the outer layer of the fruit which is semiwoody and thorny and the inner layer, which is creamy white. Pectin may be present in varying amounts in different parts of the rind. Previous studies only investigated pectin content from the inner part of the rinds. Therefore, it is essential to provide scientific data on the pectin yield from whole durian rinds (including the thorns). Particularly, this information can be useful when preparing durian rinds for pectin extraction. Hence, this study aims to examine and compare the yield and characteristics of pectin extracted from the inner part (W-I) and whole durian rind (W-H). The results indicate that the pectin yield from W-I was significantly higher (23.97%) than that obtained from W-H. The characterisation results show that both pectins have similar characteristics. The pectins extracted from W-I and W-H were high methoxyl pectin (HMP) with degrees of esterification (DE) at 53.13% and 51.42% respectively. The purity of these pectins was comparable to that of commercial pectins. These findings could pave the way in achieving sustainable pectin production at an industrial scale

Effect of cooking time on physical properties of almond milk-based lemak cili api gravy

One of the crucial elements in developing or reformulating product is to maintain the quality throughout its entire shelf life. This study aims to determine the effect of different cooking time on the almond milk-based of lemak cili api gravy. Various cooking times of 5, 10, 15, 20, 25 and 30 minutes were employed to the almond milk-based lemak cili api gravy followed by determination of their effects on physical properties such as total soluble solids content, pH and colour. pH was determined by using a pH meter. Refractometer was used to evaluate the total soluble solids content of almond milk-based lemak cili api gravy. The colours were determined by using spectrophotometer which expressed as L*, a* and b* values. Results showed that almond milk-based lemak cili api gravy has constant values of total soluble solids with pH range of 5 to 6, which can be classified as low acid food. Colour analysis showed that the lightness (L*) and yellowness (b*) are significantly increased while redness (a*) decreased. In conclusion, this study shows that physical properties of almond milk-based lemak cili api gravy changes by increasing the cooking time

Effect of Cooking Time on Physical Properties of Almond Milk-Based Lemak Cili Api Gravy

One of the crucial elements in developing or reformulating product is to maintain the quality throughout its entire shelf life. This study aims to determine the effect of different cooking time on the almond milk-based of lemak cili api gravy. Various cooking times of 5, 10, 15, 20, 25 and 30 minutes were employed to the almond milk-based lemak cili api gravy followed by determination of their effects on physical properties such as total soluble solids content, pH and colour. pH was determined by using a pH meter. Refractometer was used to evaluate the total soluble solids content of almond milk-based lemak cili api gravy. The colours were determined by using spectrophotometer which expressed as L*, a* and b* values. Results showed that almond milk-based lemak cili api gravy has constant values of total soluble solids with pH range of 5 to 6, which can be classified as low acid food. Colour analysis showed that the lightness (L*) and yellowness (b*) are significantly increased while redness (a*) decreased.  In conclusion, this study shows that physical properties of almond milk-based lemak cili api gravy changes by increasing the cooking time

High Dimensional Modulation and MIMO Techniques for Access Networks

Exploration of advanced modulation formats and multiplexing techniques for next generation optical access networks are of interest as promising solutions for delivering multiple services to end-users. This thesis addresses this from two different angles: high dimensionality carrierless amplitudephase (CAP) and multiple-input multiple-output (MIMO) radio-over-fiber (RoF) systems. High dimensionality CAP modulation has been investigated in optical fiber systems. In this project we conducted the first experimental demonstration of 3 and 4 dimensional CAP with bit rates up to 10 Gb/s. These results indicate the potentiality of supporting multiple users with converged services. At the same time, orthogonal division multiple access (ODMA) systems for multiple possible dimensions of CAP modulation has been demonstrated for user and service allocation in wavelength division multiplexing (WDM) optical access network. 2 x 2 MIMO RoF employing orthogonal frequency division multiplexing (OFDM) with 5.6 GHz RoF signaling over all-vertical cavity surface emitting lasers (VCSEL) WDM passive optical networks (PONs). We have employed polarization division multiplexing (PDM) to further increase the capacity per wavelength of the femto-cell network. Bit rate up to 1.59 Gbps with fiber-wireless transmission over 1 m air distance is demonstrated. The results presented in this thesis demonstrate the feasibility of high dimensionality CAP in increasing the number of dimensions and their potentially to be utilized for multiple service allocation to different users. MIMO multiplexing techniques with OFDM provides the scalability in increasing spectral effciency and bit rates for RoF systems. High dimensional CAP and MIMO multiplexing techniques are two promising solutions for supporting wired and hybrid wired-wireless access networks

Context-Based Information Retrieval of Athletic Sport Management System (ASMS)

Athletic Sport Management System (ASMS) is an online system that help user in managing and handling data for athletic sport event. This system consists of 7 main modules such as registration, lane determination, result representation etc. that will be discussed in this paper. As overall, this paper delivers the design and implementation of ASM. This study intends to develop a computerized system for athletic sport management (ASMs) that could assist administration in planning and managing the athletic sport activity. This paper presents the design and the implementation phase of the research. Context-based information retrieval is being chosen as the searching technique. to enhance the searching capability. Furthermore, we proposed the use of similar word detection and knowledge based in searching module to enhance the retrieval effectiveness

The development of Athletic Sport Management System (ASMS) using context-based information retrieval

This study intends to develop a computerized system for athletic sport management (ASMS) that could assist administration in planning and managing the athletic sport activity.This paper proposed the used of context-based information retrieval in searching module to change the traditional key-word system.Moreover, we proposed the use of similar word detection and knowledge based in searching module to enhance the retrieval effectiveness. This paper will discuss the early stages of the development phase which is mainly about context-based information retrieval and present the proposed system architecture for the system

Penggunaan motif-motif tradisional songket dalam menghasilkan rekacorak geometri baru / Wan Samiati Andriana W. Mohamad Daud and Norazlin Abdullah

Motif dikatakan mempunyai hubungan yang rapat dengan penciptaan seni. Motif adalah benda atau objek yang membentuk unsur dalam pada sesuatu reka corak atau design. Penggunaan motif-motif tradisional songket kebanyakan hanya diaplikasikan di atas fabrik. Songket merupakan sejenis kain yang biasanya ditenun dengan menggunakan tangan dan mempunyai corak rumit yang kebiasaannya menggunakan benang emas dan perak. Selain daripada bidang tekstil, motif songket mempunyai potensi besar untuk diperkembangkan ke dalam beberapa bidang lain seperti bidang senibina dan hiasan dalaman. Penghasilkan motif-motif rekacorak baru yang menggunakan motif bogan, motif bunga semangat dan motif bunga bintang pecanh lapan dan warnakan menggunakan tone warna acromatic dan warna sejuk dan panas (contras) ini boleh dijadikan hiasan dalaman seperti kertas hiasan dinding atau wall paper yang lebih menekankan aspek-aspek formalistik

Optimum extraction condition of Anacardium occidentale on antiurolithiatic activities (in-vitro)

Urolithiasis or kidney stone has become a worldwide problem including Malaysia. Its management is depending on surgical procedures that are quite costly and can cause reoccurrence. Anacardium occidentale (cashew) has been used traditionally to treat urolithiasis but no scientific data has been recorded that proven its efficiency particularly on its extraction parameters. Therefore, this study aims to identify the optimum extraction parameters of A. occidentale leaves extracts on in-vitro antiurolithiatic activities using Response Surface Methodology (RSM). The effect of three extraction parameters (solvent concentration, X1; extraction temperature, X2; extraction time, X3) on antiurolithiatic activities (turbidity or nucleation assay, Y1; titrimetric or calcium oxalate dissolution assay, Y2) were determined by Central Composite Design (CCD). The results showed that each parameter and its interaction significantly affect the antiurolithiatic activities (p < 0.05). The quadratic model was closely fitted for all responses as the R2 values obtained were 0.9786 (turbidity assay) and 0.9956 (titrimetric assay). The optimum extraction condition of A. occidentale leaves extract suggested by the predicted model was at 0.4% ethanol concentration, temperature 31.5 ℃ and for 30 min of extraction time, exhibited antiurolithiatic activities of 85.57 ± 0.43% (turbidity) and 96.48 ± 0.70% (titrimetric). The phytochemical screening was done on the presence of phenols, tannins, flavonoids, alkaloids, saponins as well as terpernoids and all phytochemicals were identified in the optimized A. occidentale leaves extract. This study has given basic scientific evidence that optimum extraction conditions are necessary to obtain optimum antiurolithiatic activity