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2nd International Conference of Food

Science and Nutrition
Emerging Trends in Food Science and Nutrition
organized by
Departments of Healthcare Professional
Faculty of Health & Life Sciences
Management & Science University
Shah Alam, Selangor
Malaysia
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TABLE OF CONTENT
CONTENT PAGE
President’s foreword iii

Dean’s foreword iv
Director’s foreword v
Organizing committee vi
Program Itinerary vii
Oral presenters list ix
Free paper presenters list xii
Poster presenters list xiv
E–poster presenters list xviii
Keynote speaker abstracts 1
Plenary speaker abstract 3
Presenters abstracts 4
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PRESIDENT’S FOREWORD
Assalamualaikum w.b.t. I would like to extend a

warm welcome to the delegates and participants
of the 2nd International Conference of Food
Science and Nutrition 2019 (2nd ICFSN’19).
The conference is jointly organized by Faculty of
Health & Life Sciences, MSU with Universitas
Muhammadiyah Semarang (UNIMUS). They share
many common goals and ideas including
innovations, teaching, learning and research. I
believe that the 2nd ICFSN’19 will enhance and
foster scholarly activities and promote sharing of
knowledge among highly affiliated personalities,
food laureates, scientists, health researchers,
entrepreneurs, executives and technologists. The
theme for the is 2nd ICFSN’19 “Emerging Trends in
Food Science and Nutrition” which is part of our
university goal of enriching and impacting other
peoples’ lives. The conference can create
opportunity for networking, collaboration, sharing
of best practice to explore the future and trends in
Food Science and Nutrition field.
MSU is committed to provide the best to both the
local and global community, and we are achieving
our aims through initiatives such as today’s
conference. We would like to see our students and
faculty always at the forefront of the local and
global health environment, transforming lives and
enriching the future. Once again, to participants,
students and faculty, I wish you all the best. Have
a successful conference.
Professor Tan Sri Dato’ Wira Dr. Mohd Shukri Ab Yajid

President, Management & Science University
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DEAN’S FOREWORD
Welcome to the 2nd International Conference of Food

Science and Nutrition 2019 (2nd ICFSN’19). It is a great
privilege and pleasure for Faculty of Health and Life
Sciences, Management & Science University (MSU) to
host this conference for this year.
The 1st International Conference of Food Science and
Technology 2018 (ICFST’18) was organized by
Universitas Muhammadiyah Semarang (UNIMUS),
Indonesia and co-hosted by MSU. This year the
conference used the name International Conference of
Food Science and Nutrition (ICFSN’19) as to cover
wider scope of food science, food technology and
nutrition.
The gathering of local and international academicians,
researchers, postgraduates, undergraduates and
participants from industry in this conference will
definitely provide an exclusive platform to share the
innovative ideas, practices and research findings to
better serve the field of studies and professions. I look
forward to more academic, research and industrial
exchange programs to be initiated for faculty members
and students from the network created via this
conference.
To all invited speakers, conference presenters and
participants, my heartfelt appreciation for your support in
making this conference a success. I hope you enjoy this
scientific discussion and have a successful knowledge
sharing and networking session.
Assoc. Prof. Dr. Sairah Abdul Karim

Dean, Faculty of Health & Life Sciences
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DIRECTOR’S FOREWORD
It is my pleasure to welcome delegates and

participants to the 2nd International Conference of
Food Science and Nutrition 2019 (ICFSN’19),
Management and Science University co-organized
by Universitas Muhammadiyah Semarang. In line
with the conference theme ‘Emerging Trends in
Food Science and Nutrition’, diverse abstracts
were received from different fields including food
processing, functional foods, food microbiology,
food service and nutritional sciences.
It is our privilege to host the conference, and we
hope it will be the beginning of future cooperation
and collaboration with presenters and delegates
representing various local and international
universities, government agencies and research
institutes. This conference allows the presenters to
share their scientific findings in the form of oral,
free paper, poster or e-poster presentation.
I hope the conference will serve as a platform for
the participants to share their views and
knowledge in the field for the benefit of the society.
In addition, it will be a great learning experience
for students during these two days of intellectually
stimulating sessions.
I also would like to express my sincere gratitude to
the organizing committee members for their
continuous efforts and dedication.
Dr. Sri Puvanesvari Gannasin

Director, 2nd International Conference of Food Science and Nutrition 2019
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CONFERENCE COMMITTEE
Patron : Professor Tan Sri Dato’ Wira Dr. Mohd Shukri Ab
Yajid (President, MSU)
Co-Patron : Professor Puan Sri Datuk Dr. Junainah Abd Hamid
(Vice Chancellor, MSU)
Advisors : Professor Dr. Eddy Yusuf (Vice President for
Global Affairs)
Assoc. Professor Dr. Sairah Abd Karim (Dean,
FHLS)
Co-Advisors : Dr. Norshafarina Shari (Deputy Dean, Academic &
System, FHLS)
Yashoda Anne Sundraraj (Deputy Dean, Students
Affair, FHLS)
Sasimalani Surgunnam (Head, DHP, FHLS)
Program Director : Dr. Sri Puvanesvari Gannasin
Co-Directors : Dr. Tan Seok Tyug
Dr. Ruzaina Ishak
Secretary : Wan Norshariza Kamarulzaman
Treasurer : Tasneem Shaari
Scientific Commitee and : Dr. Nurzafirah Mazlan (Head)
Publications Dr. Vaidehi Ulaganathan
Dr. Sharifah Intan Zainun Sharif Ishak
Floor Management and : Wan Ismawati Wan Ismail / Dr. Ruzaina
Protocol
Workshop : Dr. Nusrah Samat
Sponsorship : Eddy Abdul Raub / Dr. Tan Seok Tyug
Invitation and Judges : Wan Ezie Adila Wan Adnan
Promotion : Sarina Sariman
Souvenir and Prizes : Kala Raani Chandra Guindan (Head)
Letchmanan Kali
Syariyana Yazid
Food and Beverage : Rafeah Taib Ali
International Delegates : Nor Fadhilah Mohamad
Registration : Muhammad Ilyas Nadeem
Design and Decoration : Che Samsudin Che Amin
Technical : Mohamed Adam Shahul Hameed
Logistic : Hamdan Ibrahim
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PROGRAM ITINERARY
DATE TIME ACTIVITY

7.30 am –
Delegates and MSU Students Registration @ PAT
9.00 am
KEYNOTE SPEAKER PRESENTATION:

The Role of Diet in Tackling Nutritional
9.00 am –
Issues in Malaysia
10.00 am
Prof. Dr. Suzana Shahar
Universiti Kebangsaan Malaysia
OPENING CEREMONY
10.00am –
Prof. Tan Sri Dato' Wira Dr Mohd Shukri Ab Yajid
11.00 am
President of MSU
11.00 am – ORAL PRESENTATION I

1.00 pm Presenters
05/12/2019
(THURSDAY) 1.00 pm –
Lunch Break
2.00 pm
KEYNOTE SPEAKER PRESENTATION:

Trends in Nonthermal Food Processing
2.00 pm –
Applications
3.00 pm
Assoc. Prof. Dr. Noranizan Mohd. Adzahan
Universiti Putra Malaysia
3.00 pm – ORAL PRESENTATION II

5.00 pm Presenters
5.00 pm –
Networking & High Tea
6.00 pm
POSTER
11.00 am –
Poster Presentation & Competition
3.00 pm
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PROGRAM ITINERARY
DATE TIME ACTIVITY

7.30 am –
Registration @ PAT, MSU
9.00 am
PLENARY SPEAKER PRESENTATION:
Functional Foods: Impact on Human
9.00 am –
Health
10.00 am
Dr. Puspo Edi Giriwono
Bogor Agricultural University, Indonesia
10.00 am – ORAL PRESENTATION III

11.00 am Presenters
11.00 am –
Prize Giving Ceremony
1.00 pm
1.00 pm –
Lunch @ The Hub
2.45 pm
06/12/2019 WORKSHOP I
(FRIDAY) Challenges in Food Product Development
and the Effective Strategies
Speaker: Dr. Khalisanni Khalid
Senior Research Officer
Malaysian Agricultural Research and
Development Institute (MARDI)
3.00 pm –
5.00 pm
WORKSHOP II
Survey and Data Analysis in Nutrition
Research
Speaker: Mr. Mohamad Hasnan Ahmad
Nutritionist
Centre for Nutrition Epidemiology
Research,
Institute for Public Health, Malaysia
Free workshop is limited for the first 50 registered participants

(25 participants for each workshop).
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ORAL PRESENTERS LIST
DATE TIME ORAL PRESENTATION I
The Association of Food Choice Motives,

11.00 - Household Income and Education among Young
11.15 am Adults in Shah Alam, Selangor
Deva Bhargunan
Thermal Stability of Caulerpa racemosa

11.15 -
Chlorophyll Microcapsules
11.30 am
Eko Nurcahya Dewi
Effect of Overripe Banana As Potential Source of

11.30 - Natural Sweetener and Dietary Fibre in
11.45 am Developing Low Glycaemic Chocolate Cookie
Ng Yee Vern
05/12/2019
(THURSDAY) More Ulam For Your Brain: Does Ulam Intake
11.45 am - Relate To Better Cognition? A New Insight Using
PAT 12.00 pm Functional Magnetic Resonance Imaging
Yee Xing You
The Alleviation Effect of Combination of Tempeh

12.00 - and Red Ginger Flour Towards Insulin Sensitivity
12.15 pm in High Fat Diet Rats
Luthfia Dewi
Sensorial Evaluation, Physicochemical and

Expected Glycaemic Index of Muffin
12.15 -
Incorporated with Wheat Flour and Pumpkin
12.30 pm (Cucurbita moschata) Flour
Khairunnisa Kamarudin
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DATE TIME ORAL PRESENTATION II

Creatinine Serum Levels Associated with
3.00 - Menstrual Cycles Among Female Students at
3.15 pm Institute of Health Science in Medan, Indonesia
Sri Widia Ningsih
The Role of Lactobacillus paracasei

Biosurfactant As A Potential Biopreservative
3.15 - Agent Against Listeria monocytogenes on Raw
3.30 pm Goat Meat at Different Storage Conditions
Thanasekar Thangavelu
The Potential of Whiteleg Shrimp Shell on

05/12/2019
3.30 - Reducing Cardiovascular Disease Risk in
(THURSDAY)
3.45 pm Diabetic Rats: A Preclinical Study
PAT
Annisa Ayuningtyas
Characterisation of Physicochemical and
Thermal Properties of Palm Olein and Winged
3.45 - Bean (Psophocarpus tetragonobolus) Seed Oil
4.00 pm Blends
Elina Hishamuddin
The Association between Feeding Type and

4.00 - Jaundice with Growth Status Among Infants in
4.15 pm Shah Alam, Selangor
Jyasmin Nabilah Jamaluddin
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DATE TIME ORAL PRESENTATION III
Infant Feeding Practices and Dietary Intake: A

10.00 - Mixed Methods Study in A Rural Setting in
10.15 am Malaysia
Naleena Devi
Combined Effects of Durian (Durio zibethinus

06/12/2019
10.15 - Murr.) and β-Glucan on Glycaemic Response
(FRIDAY)
10.30 am and Food Intake
PAT
Nur Atirah A Aziz
The Association between Osteoporosis

Knowledge, Health Belief and Calcium Intake
10.30 - Behaviour among Students in A Medical
10.45 am Sciences University
Chiang Wan Ling
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FREE PAPER PRESENTERS LIST
DATE TIME FREE PAPER PRESENTATION

Cross-Sectional Study to Evaluate the
Association between Vitamin D Status and
11.00 - Endothelial Function in Overweight and
11.15 am Obese, Post-Menopausal Women
Azizah Mat Hussin
Prevalence of Stunting Among Infants at 6

11.15 - Months in Petaling District, Selangor: Pilot
Study of My SHAPE Project 2019
11.30 am
Siti Madihah Muhammad Royani
The Differences Sensitivity and Specificity

of Wrist Circumference and Neck
11.30 - Circumference for Predicting Obesity in
11.45 am Adolescents
05/12/2019
(THURSDAY) Addina Rizky Fitriyanti
BOARD ROOM I Association between Breastfeeding

11.45 am - Practices and Postpartum Depression
12.00 pm among Mothers in Shah Alam, Selangor
Nur Jasmine Jalid
The Correlation of Micronutrient and MUFA
Towards Blood Glucose Levels and Blood
12.00 - Pressure In Prolanis Puskesmas
12.15 pm Kedungmundu, Semarang
Nadia Alfa Sania
Parental Child Feeding Practices, Diet Di-

12.15 - versity and Growth Status of Orang Asli
Children in Negeri Sembilan
12.30 pm
Jovita Raymond Leprince
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FREE PAPER PRESENTERS LIST
DATE TIME FREE PAPER PRESENTATION

Antifungal Activity of Aloe Vera (Aloe
barbadensis Miller) Extract Edible Film on
11.00 -
Tomato
11.15 am
Thurga Devi Sundaran
Association of Food Insecurity and Growth

Status with Behavior of Primary School
11.15 - Children Among Orang Asli in Negeri
11.30 am Sembilan
Rahmah Begum
Characteristic of Collagen From Various
Types Fish Scales Fortified Analogue Rice
Based on Arrowroot (Maranta
11.30 -
arundinaceae) and Seaweed (Gracilaria
11.45 am verrucosa) Flour
05/12/2019
(THURSDAY) Y. S. Darmanto
Evaluation of Antioxidant Activity and Total

BOARD ROOM
Phenolic Content of Avocado, Banana
II 11.45 am -
and Papaya Leaves
12.00 pm
Nirvesha Nair A/P Vijaya Kumar Gopalan
Effectiveness Between Giving Sweet

Starfruit (Averrhoa carambola), Tomato
12.00 - Juice (Solanum lycopersicum) and Iron
Tablets To Increase Haemoglobin Levels
12.15 pm
Afiva Meilani
Knowledge, Attitude and Practice

Towards Food Allergy and Management
12.15 - among Adolescents in Selected
12.30 pm Secondary Schools in Shah Alam, Selangor
Muhammad Danial Mohd Buhari
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POSTER PRESENTERS LIST
No. Title & Authors

1 The Association between Socio-Demographic Factor, Dietary Intake
and Cognitive Health Among Elderly Women in Old Folks Home in
Bangi, Selangor
Azizah Mat Hussin and Tamadhir Nayef
2 Antioxidant Capacity and Proximate Analysis of Young and Mature

Mangrove Apple (Sonneratia caseolaris L.) Leaves
Sharifah Nur Anisah Syed Husin, Nur Natasha Hussien, Wan Kamil Wan
Mohammad, Naleena Devi Muniandy and Emmy Hainida Khairul
Ikram
3 Evaluation on Quality of Hypertension-Related Information

Mastura Mohd Isamudin and Mohd Ramadan Ab Hami
4 Bacterial Contamination of Capsicum and Broccoli

Lishaliny Maniraja Durgadas Govind Naik and Muhd Ridzuan Pauz
5 Knowledge, Attitude and Practices Related to Dietary Salt Intake

Azni Afifah Mat Jani and Mohd Ramadan Ab Hamid
6 High Fat Sucrose Diet (HFSD) Effectively Increase Blood Glucose

Ria Purnawian Sulistiani, Diana Nur Afifah, Tjokorda Gde Dalem
Pemayun, Nyoman Suci Widyastiti, Gemala Anjani and Dewi Marfu'ah
Kurniawati
7 Relationship between Calorie and Macronutrients Intake and Growth

of School-Aged Aboriginal Children at Labu, Negeri Sembilan
Silambarasi Kuralneethi, Vaidehi Ulaganathan and Sarina Sariman
8 Development and Acceptability of Purple and Orange Carrot (Daucus

carota) Muffins
Ranitha Arlagaya and Sri Puvanesvari Gannasin
9 Factors Affecting Successful Adoptive Breastfeeding In Malaysia: A

Qualitative Study
Norsyamlina Che Abdul Rahim, Zaharah Sulaiman, Tengku Alina
Tengku Ismail and Tahir Aris
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No. Title & Authors

10 Malaysian Adolescents’ Views on Physical Activity, Facilitators and
Barriers for an Active Lifestyle: A Focus Group Study
Sharifah Intan Zainun Sharif Ishak, Chin Yit Siew, Mohd. Nasir Mohd. Taib
and Zalilah Mohd. Shariff
11 The Association of Screen Time with Physical Activity and Weight Status
of Autistic Children
Muhammad Adeeb Najmi Rozaini, Sarina Sariman, Norshafarina Shari
and Aswir Abd Rashed
12 Anthocyanin Stability and Antioxidant Activity of Black Rice Flour by

Type of Packaging and Storage Duration
Nur Latifa, Nurhidajah and Muhammad Yusuf
13 Potential of Galangal (Alpinia galanga L.) as Fisher-Preserved and

Processed Materials: A Review
Siti Aminah, Muhammad Yusuf, Wikanastri Hersoelistyorini and Yunan
Kholifatuddin Syadi
14 Physicochemical and Sensorial Characterizations of Papaya (Carica

papaya) Jam Prepared Using High- and Low-Methoxyl Pectins
Siti Salsabil Mohamad Ayub and Sri Puvanesvari Gannasin
15 Physicochemical and Sensory Properties of Egg Noodles Developed

Using Green Banana (Musa paradisiaca L. Var. Nipah) Flour as Wheat
Flour Substitute
Somaranjini Sagaran and Wan Ezie Adila Wan Adnan
16 Production of D-Lactic Acid from Coconut Fiber Hydrolysate as

Renewable Source
Nur Akmal Solehah Din and Nurul Aqilah Mohd Zaini
17 Fermentation of Xylooligosaccharides from Oil Palm Biomass in

Continuous Culture System
Ai Ling Ho, Dimitris Charalampopoulos and Robert A. Rastall
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No Title & Authors

18 Foodtruck Business Feasibility Analysis with Sushi Inovation Product
Ilhemi Ismasari, Muhammad Yusuf, Nurhidajah and Amala Esa Putri
19 Difference Between Tempe of Yellow and Black Soybean: Effect of

Inoculum Type and Incubation Time on Total of Mold, Sensory
Properties and Antioxidant Activity
Nurrahman
20 The Effect of Processing on Nutritional Content of Fishery Products:

Review
Safira Firdaus, Siti Aminah and Anissa I. Cahyati
21 Sensory Evaluation, Physicochemical Analysis, and Glycaemic Index

of Sweet Potato (Ipomoea batatas) Flour Composited Doughnuts
Nur Nadia Natasya Mahammud and Napisah Hussin
22 Preparation and Characterization of Palm Oil in Water Microemulsion

for Application in the Food Industry
Parichehr Fatehi, Vicit Rizal Eh Suk, Ahmad Salihin Hj Baba and Misni
Misran
23 Effect of Palm Oil-Derived Tocotrienol-Rich Fraction On Weight Gain
And Blood Glucose Level In Streptozotocin-Induced Diabetic Rat
Model
Muhammad Zulfiqah Sadikan, Nurul Alimah Abdul Nasir and Renu
Agarwal
24 Prolonged Effect of Tea and Coffee Consumption on Danio Rerio

Behaviour And Bone Density Study
Nur Syahirah Z., Muhammad Danial C.R., Sanusi J. and Mahathir M.U
25 Utilization of Mango (Mangifera indica) Seed Kernel Butter as a

Substitute of Cocoa Butter in Chocolate Production
Sarwini Ponnusamy, Wan Ezie Adila Wan Adnan and Nur Hafizah Harun
26 Evaluation on Antioxidative Activity and Toxicity of Moringa Oleifera

Leave Extracts on Zebrafish Embryo
Nurul Fatin Syazleen Mohamad Shariff, Ng Chean Hui and Kue Chin
Siang
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No. Title & Authors

27 Nutrient Intakes, Iron Status and Their Associations Among Pregnant
Women in Selangor and Kuala Lumpur
Tan Meng Lee, Chin Yit Siew, Woon Fui Chee, Siti Huzaifah Mohamed
Hussien, Muliana Edi, Farhan Hassan Shazalli, Lim Poh Ying, Gan Wan
Ying, Geeta Appannah and Chan Yoke Mun
28 Effect on Blood Glucose, Biochemical and Histological Study of

Olanzapine and High Fat Diet in Rats
Sahara Juita and Kiran Nilugal
29 The Effects of Supply Chain Management Practices Towards the

Operational Performance of Family Restaurants in Shah Alam
Rafeah Taib Ali and Zainulariffin Affan Zainal
30 The Effect of Calorie Restricted Diet on Anthropometric and

Biochemical Parameters in Sprague Dawley Rats
Maleeka A.H., Irfan Fakhruddin M.S. and Zulhabri O.
31 Neuroprotection Effect of Olea Europaea (Olive Oil) Against

Methamphetamine Induced Neurotoxicity in Animal Model of Drug
Addiction
Nurin Qistina Roslan, Shariff Halim, Siti Hajar Adam and Ridzuan Mohd
Pauzi
32 The Association of Sugar-Sweetened Beverages Consumption and

Weight Status among Primary School Students in Shah Alam, Selangor
Nur Ainaa’ Najihah and Tan Seok Tyug
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E-POSTER PRESENTERS LIST
No. Title & Authors

1 Association between Parenting and Nutrition Adequacy Level with
Cognitive Ability of Pre-School Children
Vidya Anggarini Rahmasari and Lailatul Muniroh
2 Halal Food Awareness and its Association with Ethnicity and Eating
Behaviour among University Students
Sarina Sariman, Zainur Farhan Abdullah, Wan Ezie Adila Wan Adnan
and Nurhafizah Harun
3 Development and Characterisation of Vitamin C Infused Dark

Chocolate with Palm Kernel Stearin as Cocoa Butter Substitution for
Biscuit Coating
Nurul Syahirah Md Zin and Ruzaina Ishak
4 Development of Alternative Bacterial Culture Media using Watermelon

(Citrullus lanatus) Rinds
Sasimalani Surgunnam and Vanessa Cruez
5 Types and Diversity of Complementary Food Consumption among

Infants Below Two Years Old in Puchong Health Clinic, Selangor
Vaidehi Ulaganathan, Aqilah Najihah Mahmud, Siti Madihah
Muhammad Royani, Kughaneswary Silvermany, Hana Abdi Aziz,
Kavithira P Kumaran and Shameradevi Tamil Selvam
6 Effect of Thawing and Warming Methods on Quality of Expressed

Human Breast Milk
Thaasvini Ratnavelloo, Vicknesha Santhirasegaram and Sri Puvanesvari
Gannasin
7 Quality Attributes of Cookies Prepared from Wheat-Soybean Flour and

Chia (Salvia hispanica) Powder Blends
Mahalakshmi Marappan, Sri Puvanesvari Gannasin and Ruzaina Ishak
8 The Development and Acceptability of Fried Red Bell Pepper

(Capsicum annum L.) Chips
Yogeswari Saravanan, Nusrah Samat and Sri Puvanesvari Gannasin
xviii
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No. Title & Authors

9 The Effect of Dietary Education Intervention on Knowledge, Attitude
and Practice Towards Calcium Intake Among Secondary School
Students in Shah Alam
Izzati Shafiqah Mohd Ali Tarmizi and Tasneem Shaari
10 Prevalence of Exclusive Breastfeeding Among Infants in Petaling

District, Selangor: My SHAPE Project 2019
Kavithira P. Kumaran and Vaidehi Ulaganathan
11 Central Obesity Status, Body Fat Percentage, Energy and

Macronutrients Adequacy Level Among Obesity and Non Obesity
University Students
Deandra Ardya Sutoyo, Merryana Adriani, Dominikus Raditya Atmaka
and Stefani Verona Andani
12 The Using of Health Belief Model for Improving Iron Consumption Pat-
tern and Hemoglobin Value in Female Student
Stefani Verona Indi Andani, Yurike Dhika Adhela, Deandra Ardya
Regitasari and Trias Mahmudiono
13 The Influences of Food Choices and Nutritional Status among Primary

Students in Selangor
Noor Suzana Osman, Nur Shahiera Nor Safri and Sarina Sariman
14 Association of Chronic Diseases Related to Household Food Insecurity

among Rural Mothers at Semenyih
Navamani and Sasimalani Surgunnam
15 Formulation for Biscuit Spread

Ruzaina I, Nurul SMZ, Rabiatul AR , Khalisanni K ,Norizzah ABR and
Norlaila A
16 The Association of Binge Eating Behaviour and Antropometric

Indicators among University Students in Shah Alam
Farhia Mohamed Ali and Tan Seok Tyug
xix
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No. Title & Authors

17 Evaluation of The Effect of an Aqueous Extract of Irradiated Labisia
Pumila on Zebrafish Embryo (Danio Rerio) Through Acute Toxicity Assay
Assessment
Punithaamalar Manokaram, Norshafarina Shari, Hasnah Bahari,
Mahathir Mohd Uzid, Muhammad Danial, Azrina Zainal Abidin and
Santhra Segaran Balan
18 Relationship of Complementary Feeding on Infants Growth in Petaling

District Selangor
Aqilah Najihah Mahmud and Vaidehi Ulaganathan
19 Association between Physical Activity Level, Mental Health and Weight

Status Among Adolescence in Selected Secondary Schools in Shah
Alam
Farah Nabilah Mohamad Ayub Khan and Tasneem Shaari
20 Comparison on The Moisture Content and Water Activity Between

Steamed Rice and Microwaved Rice
Muhammad Farkhan Bin Mohd Jafri and Tan Seok Tyug
21 Assessment of Potential Anticancer Effects of Traditional Malaysian

Vegetables (Ulam) Using Zebrafish Phenotypic Assay
Alya Hanisah Omar, Kue Chin Siang, Roza Dianita and Yu Ke-Xin
22 Health Risk Assessment of Heavy Metals in the Most Preferred

Processed Seafood Among Malaysian
Pravina Jeevanaraj, Halimah Tholib, Nor Aliah Ahmad Foat and Nurul
Izzah Ahmad
23 Comparative Conventional Extraction Methods of Clinacanthus nutans

on Antioxidant Activity and Toxicity
Chuah Pei Ni, Dhalini Nyanasegaram, Yu Ke-Xin, Rasny Mohamed
Razik, Samer Al-Dhalli, Khozirah Shaari and Ng Chean Hui
24 Physicochemical, Antioxidant and Sensorial Properties of Bread

Incorporated with Drumstick Tree (Moringa oleifera) Leaf Powder
Yogan Kumar and Ninna Dyana Rahiman
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ROLE OF DIET IN TACKLING MAJOR HEALTH ISSUES IN MALAYSIA
Suzana Shahar*
Centre for Healthy Aging and Wellness, Faculty of Health Sciences, Universiti
Kebangsaan Malaysia, Jalan Raja Muda A. Aziz, 50300 Kuala Lumpur
*Corresponding author: Suzana Shahar; Email: suzanas@medic.ukm.my
ABSTRACT
Non-communicabale diseases have been identified as major cause of morbidity and

deaths in Malaysia, predominantly due to unhealthy urban lifestyle (e.g. work stress,
being sedentary and unhealthy eating habits). Malaysia is also experiencing aging
phenomenon. The 2016 World Health Assembly multisectoral action for a life course
approach to healthy aging stated that “most of the health problems of older age are
linked to chronic non-communicable diseases which can be prevented or delayed by
healthy behaviours,” and among the most important of these is a healthy diet.
Further, dietary risks has been identified as the leading risk factor for disease and
disability in the country. Tackling major health issues through prudent diet and
nutrition perspectives require multidimensional and multisectorial approaches, from
individual behaviours, environment and community support, structured programmes
and policies. In particular, nutrition component should be integrated in all aspects of
health promotion and strategies for future developments including cities for all ages,
smart cities and green space and technology. In conclusion, food is a basic and thus
essential needs of individuals to survive. A wholesome nutrition is a key element for
healthy lifestyle and longevity, that reduces the risk of non-communicable diseases
and its undesirable impact on health and social burden of the nation.
Keywords: Non-communicable diseases, Health issues, Lifestyle, Diet
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TRENDS IN NONTHERMAL FOOD PROCESSING APPLICATIONS
Noranizan Mohd Adzahan*
Department of Food Technology, Faculty of Food Science and Technology,
Universiti Putra Malaysia, Serdang, Selangor, Malaysia
*Corresponding author: Noranizan Mohd Adzahan;

Email: noraadzahan@upm.edu.my
ABSTRACT
The on-going wellness lifestyle among consumers and demand for fresh-like,
convenient foods with extended shelf life has challenged the food industry to provide
solutions based on both formulation and processing approaches. This has spurred
manufacturers to scout for unique ingredient sources, address plant-centric eating
and create adventures with flavours. The demands have also shifted to responsible
and green processing with concerns on clean label efforts. Nonthermal processes are
traditionally for preservation purposes, but the functions have evolved into extraction,
drying, texture development and even modification. With minimal heat involved in the
process, products of nonthermal technologies fit in with the stated consumer
demands as the processes do not have heat related negative effects on product
quality. The benefits offered by each nonthermal technology differ and that the proper
product-technology pairing is crucial. The aim of treatment, product properties,
intended packaging and product use are factors to consider in ensuring safety and
improving the quality of foods. Hurdle techniques have been used in combination with
other treatments to maximize the potential of nonthermal processes. The practicality
for commercialization also varies to a certain extent. Among the success stories of
nonthermal processing comes from irradiation, supercritical CO 2, high pressure and
light technology. This presentation will provide an overview of applications in
nonthermal processes currently used in the industry and potential research findings
that could be transferred to the industry.
Keywords: Nonthermal, Food trends, Food processing, Clean label, Fresh-like
23
FUNCTIONAL FOODS: RESOLVING INFLAMMATION AND IMPACT ON HUMAN
HEALTH
Puspo Edi Giriwono*
SEAFAST Center LPPM & Department of Food Science & Technology, Faculty of
Agricultural Engineering and Technology, IPB University, Bogor, Indonesia
*Corresponding author: Puspo Edi Giriwono; Email: pegiriwono@apps.ipb.ac.id
ABSTRACT
The high and increasing prevalence of non-communicable diseases experienced

throughout the world is becoming a serious and urgent issue that needs to be
resolved. Low grade and chronic inflammation has been observed and becoming
established to be one underlying key in the development, progression and
complication to these diseases such as arteriosclerosis, cardiovascular diseases,
insulin resistance and type 2 diabetes mellitus. Bioactive compounds abundant in
various functional foods have the ability to resolve inflammation, thus contributing to
alleviating the onset and progress toward these non-communicable diseases. In this
paper, several bioactive components and compounds have been investigated to show
resolution of inflammation via different mechanisms, mainly oxidative stress and
modulating and dampening the canonical NFkB signalling cascade. Compounds from
fermented barley extract, one example of functional fermented food, showed potent
antioxidative activities, reducing antinflammatory cytokines ranging from 20% to 55%
for IL-1β and IL-6. Hepatic gene expressions of treated rats indicate significant
down-regulations of inflammatory genes Il-1β, Il-6 and Tnf-α, and others such as Ccl2
and Vcam1. Via a separate molecular mechanism, isoprenoid geranylgeraniol does
not show anti oxidative capacity, nevertheless yielding a very potent inflammation
resolving action. Rats supplemented with 483 mg/kg bw of GGOH and treated with
bacterial LPS showed 80% and 50% decrease of plasma IL-6 and IL-1β, compared to
control. Hepatic gene expression followed by western blotting resulted in consistent
down regulations of Il-6, Il-1β, Tnfα, and inhibition of NFkB activation (p-P65, and
p-IkB). Further observation revealed that GGOH acts on upstream signalling proteins
Irak1, Tak1, and IKKβ, inhibiting them and subsequent inflammation. These
observations show that resolving inflammation via two distinctly different mechanisms
by compounds from functional foods can contribute to reducing the risk of
non-communicable diseases and a better health outcome.
Keywords: Inflammation, Functional food, Antioxidants, Isoprenoid,

Immunomodulation, Non-communicable diseases
24
CROSS-SECTIONAL STUDY TO EVALUATE THE ASSOCIATION BETWEEN
VITAMIN D STATUS AND ENDOTHELIAL FUNCTION IN OVERWEIGHT AND
OBESE, POST-MENOPAUSAL WOMEN
Azizah Mat Hussin1*, John Mathers2, Tom Hill2 and Mario Siervo3
1
Universiti Kuala Lumpur– Institute of Medical Science Technology, Malaysia
2
Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle
University, United Kingdom
3
School of Life Sciences, University of Nottingham, United Kingdom
*Corresponding author: Azizah Mat Hussin; Email: azizahmh@unikl.edu.my
ABSTRACT
Background and aims: Cardiovascular diseases (CVDs) are a major public health
concern and are associated with an increased risk for mortality and morbidity.
Circulating plasma 25-hydroxyvitamin D (25(OH)D) concentration] are associated with
an increased risk of CVD. The aim of this cross-sectional study was to investigate
associations between plasma 25(OH)D concentration and EF (pulse wave velocity;
PWV). Materials and methods: Eighty healthy (with no established medical
diagnosis), non-smoking, overweight and obese, post-menopausal women with a
body mass index (BMI) between 25.0 and 40.0kg/m 2, and age range between 50 to
70 years old were recruited. Plasma 25(OH)D was measured using an immunoassay.
Anthropometric measurements, body composition, resting blood pressure and PWV
were obtained using standard protocols. Results: The mean age of participants was
61 and mean BMI was 29.6 kg/m2. Overall, vitamin D status was low with 41% of the
participants being vitamin D insufficient (25 (OH)D concentration between 25 – 50
nmol/L) while 21% were vitamin D deficient (25(OH)D concentration <25nmol/L).
PWV correlated negatively with SBP (r=-0.41, P<0.01) and DBP (r=-0.48, P<0.01).
There was an apparent inverse association between PWV and 25(OH)D levels (r=-
0.18) but this association was not significant (P=0.11). Conclusion: The results of
the study does not support the hypothesis that serum 25(OH)D status is associated
with vascular endothelial function among overweight and obese, post-menopausal
women. Further research is needed to clarify the relationship of vitamin D with arterial
stiffness and whether higher vitamin D status may play a role in prevention of
cardiovascular disease.
Keywords: 25-hydroxyvitamin D, Endothelial function, Pulse wave velocity,

Cardiovascular disease
4
25
THE ASSOCIATION BETWEEN SOCIO-DEMOGRAPHIC FACTOR, DIETARY
INTAKE AND COGNITIVE HEALTH AMONG ELDERLY WOMEN IN OLD FOLKS
HOME IN BANGI, SELANGOR
Tamadhir Nayef and Azizah Mat Hussin*
Institute of Medical Science Technology, Universiti Kuala Lumpur

*
Corresponding author: Azizah Mat Hussin; Email: azizahmh@unikl.edu.my
ABSTRACT
Background and aims: Maintenance of cognitive health in the elderly has become
major health concern as the population of elderly increase. This cross-sectional study
was designed to determine the prevalence of cognitive impairment and association
between socio-demographic, dietary intake and cognitive health among elderly
women in old folks’ home. Materials and methods: Dietary intake data were
collected by using Food Frequency Questionnaire (FFQ) and 24-hour dietary recall
while subject’s cognitive capacity was tested by using Mini Mental State Examination
(MMSE). Subject with lower MMSE score (<25 point) were considered had cognitive
impairment. Results: Data was analyzed by using descriptive analysis, chi-square
test (x2) and Pearson’s correlation from SPSS. The prevalence of cognitive
impairment among elderly women in old folks’ home within Bangi was 32.0%. This
study showed that there were no association between age (p=0.85), marital status
(p = 0.13), monthly income (p = 0.19) and BMI (p = 0.48) with cognitive impairment.
There were significant correlation between total energy intake (p = 0.01, r = 0.95),
vitamin A (p = 0.03, r = 0.92), vitamin C (p = 0.00, r = 0.87) and thiamine (p = 0.02, r =
0.76) but fat had significant negative correlation (p = 0.00, r = -0.95) with MMSE
score. However, the association between vitamin E and MMSE score was not
significant (p = 0.37). Conclusion: Balanced dietary intake and good eating behavior
are highly related with good cognitive function.
Keywords: Cognitive impairment, Dietary intake, Elderly
26
ANTIOXIDANT CAPACITY AND PROXIMATE ANALYSIS OF YOUNG AND
MATURE MANGROVE APPLE (Sonneratia caseolaris L.) LEAVES
Sharifah Nur Anisah Syed Husin1, Nur Natasha Hussien1, Wan Kamil Wan
Mohammad2, Naleena Devi Muniandy1 and Emmy Hainida Khairul Ikram1*
1
Centre of Nutrition and Dietetics, Faculty of Health Sciences, Universiti Teknologi
MARA, Cawangan Selangor, Kampus Puncak Alam, 42300 Bandar Puncak Alam,
Selangor, Malaysia
2
Bahagian Hubungan Industri, Komuniti, Alumni Dan Keusahawanan (iCare),
Universiti Teknologi MARA, Cawangan Selangor, Kampus Puncak Alam, 42300
Bandar Puncak Alam, Selangor, Malaysia
*Corresponding Author: Emmy Hainida Khairul Ikram;

Email: emmy4546@uitm.edu.my
ABSTRACT
Background and aims: ‘Berembang’ or Cork tree, (Sonneratia caseolaris L.), family
Sonneratiaceae, is found along deep muddy river banks, mangroves forest and river
mouths. This species is widespread and can be found in Bangladesh, Brunei
Darussalam, Cambodia, China (Hainan Island), India, Indonesia, Malaysia, Myanmar,
Philippines, Singapore, Sri Lanka, Thailand, Viet Nam, Northeast Australia, Papua
New Guinea, Solomon Islands, Vanuatu, New Caledonia, and the Maldives. The
leaves and the fruit are edible and appreciated as food in certain areas. Its sour
tasting young berry fruits are edible. To date, there is still a gap in the knowledge of
‘berembang’ leaves benefits. Thus, the study was aimed to determine the antioxidant
capacity (free radical-scavenging activity and total phenolic content) and proximate
analysis of Mangrove Apple young and mature leaves. Materials and methods: The
antioxidant activity of the young and mature leaves extracts were evaluated using 2, 2
-diphenyl-1-picrylhydrazil free radical scavenging assays while, Folin-Ciocalteu
reagent method was used to estimate the amount of total phenolic compounds of the
extracts. Proximate analysis was performed using standard AOAC methods. Results:
Antioxidant capacity clearly demonstrated that Sonneratia caseolaris L. possess good
antioxidant capacity from the young and mature leaf matrix. Conclusion: The
findings of this study showed that the antioxidant capacity and proximate analysis
varied across different maturity stages of Sonneratia caseolaris L. leaves. Nutritional
value of this important tropical plant can be expended to create functional food that
maybe useful for public health.
Keywords: Mangrove Apple, Sonneratia caseolaris L, Antioxidant activity,

Proximate analysis
6
27
EVALUATION ON QUALITY OF HYPERTENSION-RELATED INFORMATION
WEBSITES IN MALAYSIAN INTERNET SPACE
Mastura Mohd Isamudin and Mohd Ramadan Ab Hamid*

MARA Cawangan Selangor, Puncak Alam campus, 42300 Bandar Puncak Alam,
Malaysia
*Corresponding author: Mohd Ramadan Ab Hamid;

Email: ramadan7230@uitm.edu.my
ABSTRACT
Background and aims: Hypertension is a crucial global health challenge due to its
association with cardiovascular disease, and therefore requires intervention. Patient
education is very important to assist patients and carers to handle the treatment.
Although hypertension information is abundant online, the quality of the information is
still unknown. The purpose of this study is to evaluate the quality of the hypertension
information websites found in Malaysian internet space. Materials and
methods: This is a cross-sectional study that involved searching and evaluating
websites. Google, Yahoo, Bing, Ask.com, and DuckDuckGo search engines were
selected to identify hypertension websites in English and Malay languages and
keywords “hypertension and treatment’ were used. Nine independent evaluators were
appointed to assess the quality of the selected websites. DISCERN questionnaire
which comprises of 18 questions was used as an instrument to check the quality of
the websites. Results: A total of 10 websites were included in this analysis and
divided into three different categories which were governmental, private sectors and
personal blog. This study showed that the governmental website provides a good
quality of information. However, the dietary information can be
improved. Conclusion: The hypertension-related websites should have good quality
which can be easily understood and practiced by patients.
Keywords: Hypertension, Internet, Information quality, Patient education, Websites
28
ANTIFUNGAL ACTIVITY OF ALOE VERA (ALOE BARBADENSIS MILLER)
EXTRACT EDIBLE FILM ON TOMATO
Thurga Devi Sundaran and Sasimalani Surgunnam*
Department of Healthcare Professional, Faculty of Health and Life Sciences,

Management & Science University, Shah Alam, Malaysia
*Corresponding author: Sasimalani Surgunnam; Email: sasimalani@msu.edu.my
ABSTRACT
Background and aims: Most fruits and vegetables deteriorate quickly due to
improper preservation. Therefore in this study, edible coating prepared from (Aloe
barbadensis Miller) extract is applied to tomatoes to preserve its quality during
storage as well as to increase the shelf life. Materials and methods: Tomatoes were
treated with aloe vera extract edible film with different concentrations, control, 1%,
5%, and 10% and then stored at 4°C for 40 days. Shelf life of coated tomatoes was
observed during storage at every 4 days interval. Results: Antifungal assessments
indicates that edible film with 1% aloe vera extract is effective on Rhizopus and
Aspergillus, whereas edible film with 10% aloe vera extract is effective on Penicilium.
The physical attributes showed solubility with the mean score of (43.0±1.00) and
tensile strength and tensile elongation (TSTE) break with the mean score (1842±1.00)
were effective on 1% edible film. However, on thickness analysis 10% aloe vera
extract edible film with the mean score (0.15±0.15) is thicker than control with the
mean score of (0.05±0.05). As the result for shelf life study 5% coated aloe vera
began to deteriorate at day 24, control and 10% coated aloe vera began to
deteriorate at day 28 whereas 1% coated aloe vera began to deteriorate at day 40.
Conclusion: Thus, this study proves that 1% aloe vera extract edible coating has
antifungal properties on tomatoes that can extend the shelf life up to 40 days.
Keywords: Edible film, Aloe vera, Aloe barbadensis Miller, Tomatoes, Antifungal
Assessment
8
29
BACTERIAL CONTAMINATION OF CAPSICUM AND BROCCOLI
Lishaliny Maniraja, Durgadas Govind Naik* and Muhd Ridzuan Pauzi
International Medical School, Management and Science University, Malaysia
*Corresponding author: Durgadas Govind Naik; Email: dr_durgadass@msu.edu.my
ABSTRACT
Background and aims: Vegetables are an important source of nutrients. Some of

these are often consumed raw without washing, peeling or heating. Salad green
vegetables eaten raw is a major public health concern as they harbor pathogenic
bacteria and parasites. These organisms cause worldwide in terms of human
illnesses and outbreaks of food poisoning. The aim of this study was to find out the
extent of bacterial contamination by detecting the presence of coliforms, faecal
coliforms in broccoli and capsicum that are sold in local markets. Materials and
methods: This research is an experimental study where all the observation and
results are obtained through the experiments conducted in laboratory. Most Probable
Number test was used to enumerate coliforms and faecal coliforms. A total of 15
broccolis and 15 capsicums collected from the local markets at Shah Alam were
analysed for the presence of coliforms and faecal coliforms by multiple tube
technique. Results: The results indicated the presence of coliforms and faecal
coliforms in majority (60%) of samples analysed that were sold in local markets. All
broccoli samples and 78% of capsicum samples that tested positive yielded heavy
growth. Conclusion: Bacterial contamination of both capsicum and broccoli that are
sold in local markets was high in Proper washing of these salad vegetables can
prevent food borne illness in consumers.
Keywords: Salad, Bacterial contamination, Food poisoning, Vegetables
30
KNOWLEDGE, ATTITUDE AND PRACTICES RELATED TO DIETARY SALT
INTAKE AMONG UNIVERSITI TEKNOLOGI MARA (UITM) PUNCAK ALAM STAFF
Azni Afifah Mat Jani and Mohd Ramadan Ab Hamid*
Centre of Nutrition and Dietetic, Faculty of Health Sciences, Universiti Teknologi

MARA Cawangan Selangor, Puncak Alam campus, 42300 Bandar Puncak Alam,
Malaysia
*Corresponding author: Mohd Ramadan Ab Hamid;

Email: ramadan7230@uitm.edu.my
ABSTRACT
Background and aims: Sodium intake is high among adults in Malaysia.

Overconsumption of dietary sodium is highly associated with increases in blood
pressure or hypertension. Malaysian awareness and control of hypertension are still
low. This study examines knowledge, attitude and practices related to dietary salt
intake among UiTM Puncak Alam staff. Materials and methods: A cross-sectional
study was conducted among UiTM Puncak Alam staff. Respondents were recruited
conveniently to complete a self-administered questionnaire adapted from Guideline
for Healthcare Professionals Health Education and Communication Tools to Reduce
Salt Intake in Malaysia. Descriptive statistics were used to report the survey findings.
Results: A total of 180 respondents joined this study. Most of the respondents
(96.7%) had knowledge on serious health problems contributed by high salt intake.
However, only 25.0% of the respondents recognised the daily recommendation of salt
intake and 30.0% of them able to identify the chemical name of salt in cooking. In
term of attitude, 67.8% respondents believed the importance to lower the amount of
salt in their diet. In term of practice, 50.6% of respondents controlled their salt intake
by avoiding consumption of processed food and 10.6% refers at salt labels on food
package. Conclusion: This study showed that UiTM Puncak Alam staff had average
knowledge but most of them exhibited a good attitude towards dietary salt intake.
However, they need to improve their practices toward dietary salt intake in order to
achieve target salt intake.
Keywords: Attitude, Dietary salt, Knowledge, Practices, UiTM Puncak Alam staff
10
31
ASSOCIATION BETWEEN PARENTING AND NUTRITION ADEQUACY LEVEL
WITH COGNITIVE ABILITY OF PRE SCHOOL CHILDREN
Vidya Anggarini Rahmasari and Lailatul Muniroh*
Nutrition Department, Faculty of Public Health, Universitas Airlangga, Surabaya
*Corresponding Author: Lailatul Muniroh; Email: lailamuniroh@fkm.unair.ac.id
ABSTRACT
Background and aims: Pre-school period is one of the most important times for
children's growth and development. The purpose of the study was to analyze the
relationship between parenting and nutrition adequacy level with the cognitive ability
of pre-school children. Materials and methods: This research was an analytical
observational study which used a cross sectional research design. Sample for this
study was 35 pre-school children selected randomly using simple random sampling.
Sample was student of Hang Tuah 22 Kindergarten School Sidoarjo, East Java,
Indonesia. Data collection includes the questionnaire on the characteristics of the
subject and the respondent, Semi-Quantitative Food Frequency Questionnaire (SQ-
FFQ), an instrument of Denver Developmental Screening Test II (DDST/Denver II).
Chi-square test was used to analyze the data. Results: There was a relationship
between parenting (p=0,001), energy (0,012), protein (p=0,015), and fat (p=0,035)
adequacy level with cognitive ability of pre-school children. However, there was no
relationship between carbohydrate adequacy level with cognitive ability of pre-school
children. Conclusion: Parenting, energy, protein, and fat adequacy level have
significant association with cognitive ability in pre-school children. Thus, parents need
to control the parenting to their children by avoid using negative and harsh
punishment and apply a positive parenting with involvement. Moreover, parents need
to monitor the nutrient intake of their children especially energy, protein, and fat by
ensuring that the children got an adequate intake.
Keywords: Parenting, Nutrition adequacy level, Cognitive ability, Pre-school children
11
32
THERMAL STABILITY OF CAULERPA RACEMOSA CHLOROPHYLL
MICROCAPSULES
Eko Nurcahya Dewi* and Lukita Purnamayati
Program Study of Fish Product Technology, Faculty of Fisheries and Marine Sciences
Diponegoro University,Jl. Prof. H. Soedarto, SH Tembalang Semarang 50275 Tel.
(024) 7474698, Central Java, Indonesia
*Corresponding author: Eko Nurcahya Dewi; Email: nurdewisatsmoko@gmail.com
ABSTRACT
Background and aims: The effect of high-temperature treatments on the stability of

C. racemosa chlorophyll microcapsules were investigated. Materials and methods:
The chlorophyll were coated and microencapsulated with fish gelatin and Arabic gum
using freeze drying process. The microcapsules were heated at 120°C, 140°C, and
160°C for 5 hours; respectively. The qualities were determined every 1 hour on the
total phenol content, antioxidant activity, chlorophyll a, b, and c, functional groups with
FTIR, color, particle size, and morphology with SEM. Results: The higher and more
prolonged the heating duration, the green chlorophyll of C. racemosa on the
microcapsules changed and its antioxidant activity decreased. The chlorophyll a, b,
and c were still retain at the end of heating temperature of 160°C for 5 hours was
8.01 ppm; 14.58 ppm; and 22.58 ppm; respectively. It indicated by the color of the
microcapsules that changed from green to brownish-green. Total phenol increased
2.24 times greater during heating. The presence of chlorophyll were still detected by
the presence of functional groups C = C bond at a wavelength of 1638 nm, N-H
stretching, and C-H stretching on the FTIR spectra. Heating did not affect the particle
size and morphology of the microcapsules. Particle size distribution ranges from 59-
89 µm, and microcapsule was flake shaped. Conclusion: Based on the results, C.
racemosa microcapsules with gelatin and Arabic gum as coating materials were able
to stand during the heating process.
Keywords: Antioxidant, C. racemosa, Chlorophyll, Microcapsule, Thermal stability
12
33
HIGH FAT SUCROSE DIET (HFSD) EFFECTIVELY INCREASING BLOOD
GLUCOSE
Ria Purnawian Sulistiani1*, Diana Nur Afifah2, Tjokorda Gde Dalem Pemayun3,
Nyoman Suci Widyastiti4, Gemala Anjani2 and Dewi Marfu'ah Kurniawati2
1
Faculty of Health Science of Muhammadiyah University, Semarang
2
Department of Nutrition Science, Faculty of Medicine, Diponegoro University
3
Division of Endocrinology, Department of Internal Medicine, Dr Kariadi General Hos-
pital
4
Department of Clinical Pathology, Faculty of Medicine, Diponegoro University
*Corresponding author: Ria Purnawian Sulistiani; Email: ryasulistianyy@gmail.com
ABSTRACT
Background and aims: A high fat -sucrose diet is a combination of a high-fat diet
and a high-sucrose diet. The HFSD diet was developed to obtain state of insulin
resistance. Insulin resistance is related to increasing the obesity index and increasing
blood glucose. Materials and methods: This research was true experimental
research pre-post control group design. Sprague Dawley rats each group was 7 rats.
Divided into a control group and a treatment group (HFSD diet). HFSD diet given for 4
weeks. Data analyzed with Paired t-test. Results: The HFSD diet has not significant
effect on increasing the body weight but has significant effect on blood glucose. The
results of this research found that after 2 weeks and 4 weeks. HFSD diet group have
lower body weight than control group but have higher blood glucose than control
group. After 4 weeks, the mean body weight of control group was 220.6 ± 11.4 and
the HFSD group was 207.9 ± 26.1. The mean blood glucose control group was 159.0
± 5.2 and the HFSD group was 160.3± 10.3. Conclusion: The HFSD diet has unique
advances in increasing weight and increasing blood. Giving HFSD diet increases
blood glucose not through weight gain.
Keywords: High fat sucrose diet, HFSD diet, Obesity, Blood glucose
13
34
THE ROLE OF Lactobacillus paracasei BIOSURFACTANT AS A POTENTIAL
BIOPRESERVATIVE AGENT AGAINST Listeria monocytogenes ON RAW
GOAT MEAT AT DIFFERENT STORAGE CONDITIONS
Thanasekar Thangavelu and Sasimalani Surgunnam*

Management & Science University, 40100, Shah Alam, Selangor.
ABSTRACT
Background and aims: Listeria monocytogenes is a Gram-positive, facultative

anaerobe, non-spore forming food borne pathogen which can cause Listeriosis. There
are cases where Listeria species isolated from meat products at retail and wet
markets in Malaysia. Therefore, aim of this research is to show the property of
Lactobacillus paracasei biosurfactant as a protective barrier against L.
monocytogenes on raw goat meat at 4±°C and 25±°C. Materials and methods: The
isolation of biosurfactant was done through centrifugation, filtration and freeze drying.
L.monocytogenes inoculum with the concentrations of 107 CFU/ml and 104 CFU/ml
were tested against different concentrations of biosurfactant, which were 50 mg/ml,
37.5 mg/ml, 25 mg/ml and 12.5 mg/ml. Results: The inhibitory effect of biosurfactant
with concentration of 50mg/ml and 37.5mg/ml has shown a greater percentage
inhibition when compared to negative control at the end of incubation period, which
was recorded at 90.2% (107 CFU/ml) and 90.9% (104 CFU/ml) at 25±°C whereas at
4±°C it was shown as 80% (107 CFU/ml) and 89% (104 CFU/ml). The percentage
stated was based on the comparison between 50mg/ml and negative control.
Conclusion: This study showed the potential antimicrobial and anti-adhesive
property of Lactobacillus paracasei biosurfactant against L.monocytogenes as a
protective coating for raw meat products.
Keywords: Listeria monocytogenes, Meat products, Lactoobacillus paracasei, Anti-

adhesive property
14
35
RELATIONSHIP BETWEEN CALORIE AND MACRONUTRIENTS INTAKE AND
GROWTH OF SCHOOL-AGED ABORIGINAL CHILDREN AT LABU, NEGERI
SEMBILAN
Silambarasi Kuralneethi, Vaidehi Ulaganathan* and Sarina Sariman

Management & Science University, 40100 Shah Alam, Selangor, Malaysia
*Corresponding author: Vaidehi Ulaganathan; Email:

vaidehi_ulaganathan@msu.edu.my
ABSTRACT
Background and aims: Healthy dietary intake is important for optimal children’s
growth and development and this study aimed to determine the association between
calories and macronutrients intake with the growth status of the aboriginal children.
Materials and methods: This was a cross-sectional study participated by 85 school
-aged aboriginal children at Labu, Negeri Sembilan. The dietary intake and
socioeconomic status data were collected using 24-hours dietary recall and structured
-questionnaire by face-to-face interview with the respondent’s parents. The height
and weight of the children were measured, then further analyzed using WHO Anthro
Plus software to convert into weight-over-age (WAZ), height-over-age (HAZ) and
body mass index (BMI)-over-age (BAZ) values. Results: Mean WAZ was -0.98; HAZ
was -1.42; and BAZ was -0.64 which indicates the aboriginal in average had normal
growth status. The mean calories intake was 2236.37 kcal; carbohydrate was
194.93g; protein was 92.52g; and fat was 71.48g. This finding showed that children
consumed high calories intake which correlated with increased WAZ (r: 0.271; p:
0.035). Children’s high dietary fat intake significantly correlated with increased WAZ
(r: 0.316 and p: 0.013) as well as with their HAZ (r:0.250; p: 0.021). Conclusion: This
result specified that the aboriginal children consumed high fat food which create
a calorie surplus and eventually increase their weight and precedes height gain. The
intake of calories should more on complex carbohydrates, but the aboriginal children
majorly consumed fat source calories more which will leads obesity and other
non-communicable in adulthood.
Keywords: Growth status, Macronutrients, Calories, Aboriginal children, School-

aged, Negeri Sembilan
15
36
ASSESSMENT OF KNOWLEDGE, AWARENESS, PURCHASING PATTERN
TOWARDS PURCHASING DECISION IN BUYING HALAL FOOD PRODUCT IN
KAMPUNG PADANG JAWA, SHAH ALAM, SELANGOR
Siti Nurafiqah Mohd Samshul and Rafeah Taib Ali
Faculty of Health and Life Sciences, Management & Science University, 40100 Shah
Alam, Selangor Darul Ehsan, Malaysia
*Corresponding author: Rafeah Taib Ali; Email: rafeah_taib@msu.edu.my
ABSTRACT
Background and aims: Consumers nowadays are aware of the ingredients in foods
thus making them more selective in choosing foods that they want to purchase and to
consume. The objective of the research is to determine the association between
knowledge, awareness and purchasing patterns towards consumers in purchasing
decisions of halal food products. Materials and methods: The study was conducted
at Kampung Padang Jawa as a cross sectional study. The data collection was done
using the survey questionnaires specifically from 147 respondents with a set of 5-
point Likert scale. The data collected were analysed using SPSS version 25 for
descriptive statistics, Pearson’s correlation coefficient and multiple linear regression.
Results: The overall results have shown that there were significant relationship
between purchasing decisions with consumer’s knowledge 22.8%, awareness 63.7%
and purchasing pattern 66.7%. Purchasing pattern in buying Halal food products was
identified as the most influential factor in determining the purchasing decision among
consumers. Conclusion: From the findings of the study, it can be concluded that
consumers made purchasing decisions based familiarity of the food products with
halal logo on the packaging rather than having knowledge on Halal foods.
Keywords: Awareness, Knowledge, Purchasing pattern, Purchasing decision, Halal

food product
16
37
CHARACTERISTIC OF COLLAGEN FROM VARIOUS TYPES FISH SCALES
FORTIFIED ANALOGUE RICE BASED ON ARROWROOT (MARANTA
ARUNDINACEAE) AND SEAWEED (GRACILARIA VERRUCOSA) FLOUR
Y.S. Darmanto, Retno Ayu Kurniasih and Romadhon
Department of Fish Processing Technology, Faculty of Fisheries and Marine

Sciences, Diponegoro University Semarang 50271 Central Java, Indonesia
*Corresponding author : Y.S. Darmanto
ABSTRACT
Background and aims: The study of collagen from various fish scales (freshwater,
brackish water, sea water and deep sea water) was applied to analogue rice based
on arrowroot flour and seaweed flour to obtain nutrient-rich food. Collagen is protein
with the main composition of glycine, proline, and hydroxyproline. The collagen when
heated has a characteristic that is reversibly changing sol to gel, expands in cold
water, can form a film, affect the viscosity and form colloidal system. The purpose of
this study was to determine the effect of various types of fish scales on the
characteristics of analogue rice based on arrowroot flour and seaweed flour.
Materials and methods: The treatment in this study of collagen from various types
fish scales (Tilapia, Red Snapper, Milkfish and Goldband Goatfish). An experimental
design with a complete random basis design was used as research methodology. The
parameters analyzed were proximate analysis, amino acid content, monolayer and
multilayer water, food fiber, crude fiber, cooked time and hedonic test of analogue
rice. The data were analyzed using ANNOVA, Tukey's honest significance test, and
Mann-Whitney test. Results: The results showed that analogue rice with the addition
of fish scales had a significant effect (P<0.05) on the characteristics of analogue rice
based on arrowroot flour and seaweed flour. Conclusion: The addition of collagen
from various fish scales can improve the nutrition and characteristics of analogue rice,
therefore, it can be used as a functional food for people with diabetes mellitus.
Keywords: Analog rice, Fish scales collagen, Arrowroot flour, Seaweed flour
17
38
DEVELOPMENT AND ACCEPTABILITY OF PURPLE AND ORANGE CARROT
(DAUCUS CAROTA) MUFFINS
Ranitha Arlagaya and Sri Puvanesvari Gannasin*
*Corresponding author: Sri Puvanesvari Gannasin;

Email: sri_puvanesvari@msu.edu.my
ABSTRACT
Background and aims: Consumer demand for healthy food has increased
recently. Muffin, a wheat based product is widely consumed apart from bread by
children and adults. In this study, muffin was chosen as a base to add on purple and
orange carrot pastes which are well-known source of dietary fibre, vitamins and
antioxidants. The present work aimed at evaluating the physicochemical and
sensorial properties of muffins substituted with 20% orange or purple carrot paste.
Materials and methods: The products were compared to a control muffin, made with
100% wheat flour. Proximate, antioxidant, physical and sensory analyses were
carried out for all three samples. Results: Proximate analysis findings indicated
significantly lower (p < 0.05) fat (19-20 g/100g) and calorie (364-380 cal) contents,
higher moisture (27.6-30.5 g/100g), dietary fibre (2.8-2.9 g/100g) and antioxidant
activity (1.1-2.8%) of carrot muffins in comparison to control muffins. The 20%
substitution of carrot paste resulted in significant decrease (p < 0.05) in height (3.50 ±
0.10 cm) of baked muffins in comparison to that of control muffin (4.42 ± 0.15 cm).
The carrot muffins were denser than the control muffin. Sensory evaluation results
showed that muffin with 20% orange carrot paste was more preferred by the panelists
in terms of all the sensory attributes studied with the mean score value 7.70 ± 1.30 in
comparison to that of control and 20% purple carrot muffins. Conclusion: This study
demonstrated that orange or purple carrot can be a functional ingredient in the
preparation of commercial wheat based muffins that may impart good health benefits
along with improved palatability.
Keywords: Muffin, Carrot, Nutrient, Physical, Sensory
18
39
FACTORS AFFECTING SUCCESSFUL ADOPTIVE BREASTFEEDING IN
MALAYSIA: A QUALITATIVE STUDY
Norsyamlina Che Abdul Rahim1,3, Zaharah Sulaiman1,2, Tengku Alina Tengku

Ismail2 and Tahir Aris3
1
Women’s Health Development Unit, Universiti Sains Malaysia, Health Campus,
16150 Kubang Kerian, Kelantan, Malaysia
2
School of Medical Sciences, Universiti Sains Malaysia, Health Campus, 16150
Kubang Kerian, Kelantan, Malaysia
3
Institute for Public Health, Selangor, Malaysia
*Corresponding author: Norsyamlina Che Abdul Rahim;

Email: syamlina@moh.gov.my
ABSTRACT
Background and aims: Induced lactation is a process by which breast milk is

produced in a woman without pregnancy and/or birth. Induction of lactation is a way
to provide an enhanced bonding experience for women, even though not enough milk
is produced to exclusively breastfeed the infant, but women find satisfaction in this
rigorous process because of the maternal-infant bonding it promotes. This qualitative
case study was to explore, identify and understand the factors affecting successful
adoptive breastfeeding among women underwent induced lactation process.
Materials and method: This case study utilized in-depth interview induced lactation’s
women in five states based on five regions [South (Johor), Central (Selangor), North
(Penang), East (Kelantan) and East Malaysia (Sabah)]. The interviews were
consented, audio-recorded and transcribed verbatim, followed by identification of
emerging themes. Results: Data saturation was achieved after interviewing a total of
23 induced lactation’s women. This study found, the factors affecting successful for
an adopted woman to breastfeed her adopted child were support and
encouragement from spouse, diet supplementation (balance diet/ food supplement)
and support by breastfeeding devices. Data analysis also revealed that incorporating
treatment plan in daily schedule, high spirit, good attitude and being informed on
induced lactation process perceived as the success of adoptive breastfeeding among
women in Malaysia. Conclusion: Induced lactation gives satisfaction to both adopted
baby and the mother physically and emotionally. The adopted woman in Malaysia
seeking to induce lactation is a unique client in need of highly tailored and
personalized care.
Keywords: Induced lactation process, Adoptive breastfeeding, Qualitative study
19
40
MALAYSIAN ADOLESCENTS’ VIEWS ON PHYSICAL ACTIVITY, FACILITATORS
AND BARRIERS FOR AN ACTIVE LIFESTYLE: A FOCUS GROUP STUDY
Sharifah Intan Zainun Sharif Ishak1,2, Chin Yit Siew2,3, Mohd. Nasir Mohd. Taib2
and Zalilah Mohd. Shariff2
1
2
Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences,
Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
3
Research Centre of Excellence, Nutrition and Non-Communicable Diseases, Faculty
of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang,
Selangor, Malaysia.
*Corresponding author: Chin Yit Siew; Email: chinys@upm.edu.my
ABSTRACT
Background and aims: Although physical activity (PA) has substantial contributions
to adolescents’ health, there is still a high percentage of Malaysian adolescents who
did not achieve the recommended level of PA. This study aimed to explore the views
of adolescents on PA, facilitators and barriers for an active lifestyle. Materials and
methods: A total of 12 focus group discussions (FGDs) were performed at two
secondary schools in Selangor, involving 72 adolescents (male = 37, female = 35)
aged 13-14 years. The FGDs were recorded, collated, and themes extracted were
defined. Results: The adolescents perceived exercise and PA as structured games.
They perceived that exercise could give positive effects to the body, appearance and
health, and PA as a daily routine. Common differences between exercise and PA
were based on frequency, energy, venue and types of activities. Facilitators for
practising active lifestyle including concern about body or health, have companions,
asked or being influenced by others, availability of facilities in the neighbourhood and
have scheduled time for exercise. Time constraint, no motivation, physically
unhealthy or tired, no companion, unavailability of security and facilities in the
neighbourhood, and weather were mentioned as barriers in practising an active
lifestyle. Conclusion: The study suggested that health intervention should embrace a
way of promoting the immediate advantages of an active lifestyle to reinforce the
importance of active lifestyle among adolescents. Furthermore, the intervention
should emphasise on educating the adolescents on ways to cope with environmental
barriers for an active lifestyle.
Keywords: Adolescent, Focus Group, Physical Activity, Sedentary, Malaysia
20
41
EFFECT OF OVERRIPE BANANA AS POTENTIAL SOURCE OF NATURAL
SWEETENER AND DIETARY FIBRE IN DEVELOPING LOW GLYCAEMIC
CHOCOLATE COOKIE
Ng Yee Vern1, Tengku Alina Tengku Ismail2 and Wan Rosli Wan Ishak1*
1
Nutrition Program, School of Health Sciences, Universiti Sains Malaysia Health
Campus, 16150 Kubang Kerian, Kelantan
2
Community Medicine, School of Medical Sciences, Universiti Sains Malaysia Health
Campus, 16150 Kubang Kerian, Kelantan
*
Corresponding author: Wan Rosli Wan Ishak; Email: wrosli@usm.my
ABSTRACT
Background and Aims: Demand for dietary fibre-enriched and low sugar bakery
products is increasing rapidly due to current high incidence of Type 2 diabetes
mellitus. Overripe banana has been discarded due to its low quality and appearance.
However, overripe banana exhibits rich sources of natural sweetener and dietary fibre
which could potentially be used as a novel food ingredient in bakery product. Thus,
the study aims to determine the nutritional properties, sensory acceptability and
glycaemic index (GI) value of chocolate cookies formulated with overripe banana
sweetener (OBS) as partial replacement (10, 15 and 20%) for table sugar and
utilization of overripe banana residue (OBR) as partial replacement (8%) for wheat
flour. Materials and methods: Nutritional composition was analyzed using AOAC
methods, sensory acceptability using 7-point hedonic scaling method. In Vivo GI
determination was according to FAO/WHO method. Results: Incorporation of OBR
and OBS significantly (p<0.05) increased nutritional values of chocolate cookies.
Chocolate cookies formulated with 8%OBR+20%OBS recorded the highest TDF
(7.80%) and ash (1.47%) content. Sucrose content of chocolate cookies was reduced
significantly with increasing level of OBS. Sensory scores for control and 8% OBR-
incorporated cookie were not significant difference for all the sensory attributes.
Moreover, incorporation of OBS up to 15% produced higher scores in term of aroma,
flavour and overall acceptance. Three formulations of chocolate cookies (Control, 8%
OBR and 8%OBR+15%OBS) were selected for GI testing and recorded GI values of
63, 56 and 50, respectively. Conclusion: Overripe banana can be used as a food
ingredient in developing low-GI cookie.
Keywords: Chocolate cookies, Overripe banana, Nutritional values, Sensory

acceptability, Glycaemic index
21
42
HALAL FOOD AWARENESS AND ITS ASSOCIATION WITH ETHNICITY AND
EATING BEHAVIOUR AMONG UNIVERSITY STUDENTS
Zainur Farhan Abdullah1, Sarina Sariman1,2*, Wan Ezie Adila Wan Adnan1,2 and
Nurhafizah Harun3
1
Management & Science University, Shah Alam, Selangor, Malaysia
2
International Centre for Halal Studies, Management & Science University, Shah
Alam, Selangor, Malaysia
3
Academy of Contemporary Islamic Studies, Universiti Teknologi Mara, Shah Alam,
Selangor, Malaysia
*Corresponding author: Sarina Sariman, Email: sarina@msu.edu.my
ABSTRACT
Background and aims: The awareness of the consumption of halal foods and drinks
is important for the Muslim to keep themselves in their faith and continuing their lives
in an acceptable way. This study aims to determine the association between Halal
food awareness among university students and their selection of foods. Materials
and methods: A total of 374 respondents were conveniently recruited for this study.
Respondents answered self-administered questionnaire comprised of socioeconomic
and demographic status, “Halal Food Awareness” and Eating Attitude Test 26 (EAT-
26). Data analysis was conducted using SPSS version 24.0. Results: Approximately,
32.4% and 67.6% of the respondents were male and female respectively with mean
age of 21.83 ± 2.06 years old. The respondents were made up of 67.1% Malay,
21.4% Chinese, 5.9% Indian and 5.6% from other races. Majority (67.1%) of the
respondents were degree holders, followed by diploma (31.1%) and master holders
(1.9%). As for the Halal food awareness, 89.0% of the respondents had higher
awareness level while only 11.0% of the respondents reported of low awareness
level. Majority (67.9%) of the respondents reported of healthy eating behaviour as
compared to 32.1% of unhealthy eating behaviour. Significant associations were
determined between Halal food awareness with ethnicity (X2=11.034, p<0.05) and
eating behaviour (X2=9.835, p<0.05) but not with gender (p>0.05). Conclusion:
Higher Halal food awareness may improve healthy food selection among university
students. Future halal awareness program should consider different level of halal
awareness according to students’ ethnic background.
Keywords: Halal awareness, Ethnicity, Eating behaviour, University students,

Healthy eating
22
43
MORE ULAM FOR YOUR BRAIN: DOES ULAM INTAKE RELATE TO BETTER COGNITION?
A NEW INSIGHT USING FUNCTIONAL MAGNETIC RESONANCE IMAGING
Yee Xing You1, Suzana Shahar1*, Hasnah Haron2, Hanis Mastura Yahya2, Normah Che Din3
and Mazlyfarina Mohamad4
1
Dietetics Programme and Centre for Healthy Ageing and Wellness (H-CARE), Faculty of Health
Sciences, Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300 Kuala Lumpur,
Malaysia
2
Nutritional Sciences Programme and Centre for Healthy Ageing and Wellness (H-CARE),
Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz,
50300 Kuala Lumpur, Malaysia
3
Psychology Programme and Centre for Healthy Ageing and Wellness (H-CARE), Faculty of
Health Sciences, Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300 Kuala
Lumpur, Malaysia
4
Diagnostic and Applied Health Sciences, Faculty of Health Sciences, Universiti Kebangsaan
Malaysia, Jalan Raja Muda Abdul Aziz, 50300 Kuala Lumpur, Malaysia
*
Corresponding author: Suzana Shahar; Email: suzana.shahar@ukm.edu.my
ABSTRACT
Background and aims: Ulam is traditional Malaysian salads which normally consumed in raw
form with fermented sauces among Malay population. It contains antioxidant and polyphenol
properties which could protect against cognitive decline. This is a cross sectional study aims to
determine the relationship between ulam intake with cognitive function among 252 Malay older
adults (>60 years old) from low income residences in Klang Valley using convenient sampling.
Materials and methods: 32 subjects were randomly selected from total samples for brain
activity assessment using functional magnetic resonance imaging (fMRI). Socio-demography,
dietary intake, total ulam intake and cognitive status information were obtained. Dietary and
ulam intake were obtained using validated Dietary History Questionnaires and Food Frequency
Questionnaires. Cognitive domains were assessed using Mini-Mental State Examination, Digit
Span and Rey Auditory Verbal Learning Test (RAVLT). fMRI data was analysed using MATLAB
software. Results: The average of ulam intake per day was 20.6 g/day (1 serving/day). In
multiple regression analysis, total ulam intake was a significant predictor for Mini-mental State
Examination (R2=0.34, p<0.05), Digit Span (R2=0.26, p<0.001), RAVLT-Immediate recall
(R2=0.36, p<0.05) and RAVLT-Delayed recall (R2=0.38, p<0.001), adjusted by age, gender,
years of education, household income, total vegetables (non-ulam) and fruits intake. Higher
ulam intake also related to greater brain activity in dorsolateral prefrontal cortex while subjects
performing N-back and Stroop tasks (p<0.05, familywise error corrected). Ulam contains
antioxidant properties which could attenuate apoptosis, reduce reactive oxygen species and
prevent oxidative stress that cause cognitive decline. Conclusion: This study showed that ulam
has the potential to protect against cognitive decline, however, the mechanism of bioactive
compounds of ulam in neuroprotection is needed for further investigation through animal and
human trials.
Keywords: Ulam, Cognitive, Antioxidant, fMRI
23
44
INFLUENCE OF BELIMBING BULUH (AVVERHOA BILIMBI) ADDITION ON
PHYSICOCHEMICAL, ANTIOXIDANT AND SENSORY CHARACTERISTICS OF
ICE CREAM
Nur Atiqah Daut and Wan Ezie Adila Wan Adnan*

*Corresponding author: Wan Ezie Adila Wan Adnan; Email: wan_ezie@msu.edu.my
ABSTRACT
Background and aims: Ice cream is a complete food matrix containing fat, proteins,
sugars, minerals, polysaccharides air bubbles and ice crystals. Although ice cream is
rich in calories, it has low nutritive importance that these days consumers are more
inclined towards healthy and premium options. The objective of this study was to
develop vanilla ice cream incorporated with bilimbi puree. Materials and methods: In
the present study, ice cream were developed at various formulation which were
control (0% bilimbi puree), formulation 1 (20% bilimbi puree) and formulation 2 (30%
bilimbi puree) and investigated on viscosity, total solid, pH, ash, fat, protein, dietary
fibre and antioxidant. As for sensory evaluation, 30 semi-trained panellists evaluated
the samples on their appearance, colour, odour, sourness, sweetness, creaminess,
smoothness and overall acceptability. Results: Increased percentage of bilimbi puree
resulted in a decrease in the total solid, pH, ash and protein. Decreasing viscosity
trend for ice cream developed was noted, control (2240 ±0.1 cP) > formulation 1
(1840 ±0.1 cP) > formulation 2 (280 ± 0.1 cP). Besides that, incorporation of 30%
bilimbi puree resulted in higher dietary fibre content (1.2 ±0.1%) when compared to
the other two formulations. The antioxidant activity in all the ice cream formulation
were not detected (<0.01). In addition, the formulation 1 (20% bilimbi puree) has the
similar overall acceptability (6.63 ± 1.19) with control among the respondents.
Conclusion: The results support the use of bilimbi in ice cream with improved
physicochemical properties.
Keywords: Avverhoa bilimbi, Ice cream, Viscosity, Physicochemical, Sensory
24
45
DEVELOPMENT AND CHARACTERISATION OF VITAMIN C INFUSED DARK
CHOCOLATE WITH PALM KERNEL STEARIN AS COCOA BUTTER
SUBSTITUTION FOR BISCUIT COATING
Nurul Syahirah Md Zin and Ruzaina Ishak*

*Corresponding author: Ruzaina Ishak; Email: ruzaina_ishak@msu.edu.my
ABSTRACT
Background and aims: Most of the chocolate products, 90% of the ingredients
consist of fats from Cocoa Butter (CB). In this study, Palm Kernel Stearin (PKS) which
is known to have high melting point with slip melting point 46.6-53.8 °C was used to
prepare dark chocolate by optimising the tempering process. The aim of this study
was to develop a high heat resistant dark chocolate suitable for hot weather and
enriching the Vitamin C content of the chocolate. Materials and methods: In this
study, dark chocolate were developed at various formulation which were control
(100% CB), formulation 1 (75% PKS, 25% CB), formulation 2 (50% PKS, 50% CB),
formulation 3 (25% PKS, 75% CB) and were investigated on viscosity, pH and coating
pickup. As for sensory evaluation, 30 panellists evaluated the samples on their
appearance, aroma, sourness, after taste, touch-sensitivity, melt-in-hand, mouth feel
and overall acceptability. Results: Chocolate developed using formulation 3 had
significantly higher viscosity (162.39 Pa ±1.0) when compared to the other
formulations. There was no significant difference in pH of formulation 1, 2 and 3 but
control formulation has slightly higher pH value by 1 due to absence in Vitamin C. In
addition, formulation 3 with the most PKS substituted dark chocolate was most
preferred by the sensory panellist where a score range of 7 to 8 were given for all
sensory attributes. Conclusion: Overall, the result obtained supports the substitution
of CB to PKS at percentage of 75% in dark chocolate due to its effective role in
increasing heat sensitivity of the chocolate.
Keywords: Palm kernel stearin, Cocoa butter, Chocolate, Vitamin C
25
46
THE ASSOCIATION OF FOOD CHOICE MOTIVES, HOUSEHOLD INCOME AND
EDUCATION AMONG YOUNG ADULTS IN SHAH ALAM, SELANGOR
Deva Bhargunan and Lau Xiao Chuan*
Department of Healthcare Professional, Faculty of Health and Life Science,

*Corresponding author: Lau Xiao Chuan; Email: xclau@msu.edu.my
ABSTRACT
Background and aims: Food choice motives (FCM) render a major public health
issues in recent days. Literatures support existing of clear evidences about the
association of FCM with household income and education in foreign countries.
Meanwhile, there is lack of indications to highlight this association in Malaysia. This
study aimed to determine the association of food choice motives with household
income and education among young adults in Shah Alam, Selangor. Materials and
methods: A cross sectional study was conducted between the months of September
2015 to April 2016. A self-administrated Food Choice Questionnaire (FCQ) was
used to collect data from selected 250 young adults. Results was analysed using
Spearman’s rank correlation test. Results: Descriptive analysis revealed that majority
of respondents were female n = 156 (62.4%) while male n = 94 (37.6%). Majority of
young adults qualified undergraduate degree holders (73.6%). Total household
income of majority (53.2%) of sample was more than RM3499. This study revealed
young adults FCM influenced by health factor (80%) which is very important and price
factor (91.7%) considered as a little important factor in making food choices. This
study findings revealed that there is a significant relationship between food motives
with household income (r = 0.228, p<0.05) and education (r = 0.419, p<0.05).
Conclusion: These studies are essential in demonstrating different FCM and future
generation aware of risk of their choices of preferred food.
Keywords: Food choice motives, Food Choice Questionnaire
26
47
DEVELOPMENT OF ALTERNATIVE BACTERIAL CULTURE MEDIA USING
WATERMELON (CITRULLUS LANATUS) RINDS
Sasimalani Surgunnam* and Vanessa Cruez
ABSTRACT
Background and aims: Basic culture media Nutrient agar are said to be expensive
and this is a challenge in exploring microbial research and development within low
budget. On the other hand, Watermelon (Citrullus lanatus) easily available local fruit
consist of 30% rinds from the total weight and high in carbohydrate and other basic
nutrient content aids in the growth of microorganisms. Hence, an alternative bacterial
culture media was developed by using watermelon Citrullus lanatus rind (WCLR)
powder as a substitute for beef extract and yeast extract which is used in Nutrient
agar (NA). Materials and methods: Selected gram negative and gram positive
bacteria namely Escherichia coli, Klebsiella pneumoniae, Bacillus subtilis and
Staphylococcus aureus were inoculated on WCLR and NA media. The quadrant
streak plate method, spread plate method and pour plate method were tested on
WCLR media. The physical attributes of the WCLR media such as thickness, strength
and firmness were analyzed manually during different inoculation methods. Results:
Gram negative bacterial colonies in WCLR agar ranged from 2.27 x 10 8 cfu/ml to 2.88
x 108 cfu/ml and similarly 2.29 x 108 cfu/ml to 2.84 x 108 cfu/ml in control media.
Meanwhile, there is 3.4 x 107 cfu/ml to 2.7 x 108 cfu/ml range of Gram positive
bacteria colonies in WCLR medium and 3.3 x 10 7 cfu/ml to 2.65 x 108 cfu/ml
correspondingly in nutrient agar. In addition, nutrient analysis of WCLR proved to
contain Energy (297kcal), Protein (12.8g), Carbohydrate (58.7g), Fat (1.2g), Moisture
(12.9g), Ash (14.4g) and Crude Fiber (15.6g). Conclusion: This study proves that the
bacterial culture media developed using watermelon Citrullus lanatus rind (WCLR)
powder can be used as an alternative culture media to grow bacteria effectively with
having similar characteristics as in NA media.
Keywords: Alternative culture media, Watermelon Citrullus lanatus rind, Food waste
27
48
THE ASSOCIATION OF SCREEN TIME WITH PHYSICAL ACTIVITY AND WEIGHT
STATUS OF AUTISTIC CHILDREN
Muhammad Adeeb Najmi Rozaini1, Sarina Sariman1*, Norshafarina Shari1 and

Aswir Abd Rashed2
1
2
Nutrition Unit, Institute for Medical Research, Kuala Lumpur, Malaysia
*Corresponding author: Sarina Sariman; Email: sarina@msu.edu.my
ABSTRACT
Background and aims: The purpose of this paper is to evaluate the screen time
used of ASD children and its association with physical activity and weight status.
Materials and methods: This research utilized a cross-sectional survey among 100
purposive samples children registered under National Autism Society of Malaysia
(NASOM) centres in Kuala Lumpur. Parents-administered questionnaire comprises of
socio-demographic, anthropometry consisting of height and weight of the children,
Autism Severity Questionnaire, Screen Time Questionnaire (STQ) and Physical
Activity Questionnaire for Older Children (PAQ-C). Results: Most of the respondents
had higher screen time (78%), with average (4.14 ± 3.19) hours spent using the
devices. The respondents also had low physical activity level (54%), with average
PAQ-C scores of (2.38 ± 0.79). Average BMI z scores was (1.06 ± 2.15) kg/m 2 which
was in the normal category. Approximately, 34% of the respondents were overweight
and obese. There was significant association between screen time and BAZ (rs:
0.283, p<0.01) and PAQ-C (rs: - 0.298, p<0.01). PAQ-C was associated with BAZ
(rs: -0.356, p<0.01). Screen time was associated with physical activity and BMI-for-
age among children with ASD. Conclusion: This paper measured amount of screen
time, level of physical activity and weight status but not dietary intake of autistic
children.
Keywords: Autism, Children, Screen time, Physical activity, BMI-for-age
28
49
RELATIONSHIP OF COMPLEMENTARY FEEDING ON INFANTS GROWTH IN
PETALING DISTRICT SELANGOR
Aqilah Najihah Mahmud and Vaidehi Ulaganathan*

Management and Science University, Shah Alam, Selangor
*Corresponding author: Vaidehi Ulaganathan;

Email: vaidehi_ulaganathan@msu.edu.my
ABSTRACT
Background and aims: Complementary feeding is the period where there is a

transitional of food from liquid form to semi-solid and further to family food for optimal
infants’ growth. The main aim of this study is to study the association of
complementary feeding and infants’ growth. Materials and method: This study is
conducted in six health clinic in Petaling District among 118 mothers with infants
between 6 – 24 months. Complementary food intake was assessed using 24 diet
recall while a structured questionnaire was used obtained information regarding
infant’s characteristics. SPSS version 23 was used to analyze all the data. Results:
Cereal was most frequently consumed food group by the infant (3.87±1.52), followed
by vegetables (1.80±1.77), poultry (0.99±1.09), fruits (0.80±1.29), fish (0.46±0.78),
sweetened food (0.39±0.97), drinks (0.18±0.52), condiment (0.14±0.46), dairy product
(0.11±0.41), meat (0.06±0.30), soy product (0.03±0.22) and supplement (0.01±0.09).
Total diversity of complementary food was 73.6%. In average, the infant was fed
more than two times a day (2.85±1.07). There is no significant relationship between
types, frequency and meal count with infants’ growth (p >0.05). Conclusion:
Complementary feeding should be considered in term of the energy and nutrients
contents regardless the types and frequencies of intake.
Keywords: Complementary food, Food group, Number of meal, Infant growth
29
50
THE DIFFERENCES SENSITIVITY AND SPECIFICITY OF WRIST
CIRCUMFERENCE AND NECK CIRCUMFERENCE FOR PREDICTING OBESITY
IN ADOLESCENTS
Addina Rizky Fitriyanti1 and Sunarto2

1
Department of Nutrition, Universitas Muhammadiyah Semarang, Jl. Kedungmundu
Raya No 18, Semarang, Central Java, Indonesia
2
Poltekkes Kemenkes Semarang, Central Java, Indonesia
* Corresponding author: Addina Rizky Fitriyanti; E-mail: addinarizky@gmail.com
ABSTRACT
Background and aims: There are many index anthropometry used for determining
obesity. Wrist circumference and neck circumference are alternative clinical tools and
easy to use indicator of obesity. To assess the sensitivity and specificity of wrist
circumference and neck circumference toward obesity in adolescents. Methods: In
this cross-sectional study, 85 students aged 17-21 were selected by random sampling
from 11 faculties of Diponegoro University Semarang. Body weight, body height, wrist
circumference, neck circumference, waist circumference, hip circumference, and
waist hip circumference were measured according to standard protocol. Statistical
analyses used in this study were Pearson or Spearman correlation test. Results:
Both wrist circumference and neck circumference was positively correlated with all
anthropometric measurements. The wrist circumference and neck circumference in
obese adolescents were significantly higher than adolescent with normal body mass
index. The result of calculating sensitivity and specificity showed that wrist
circumference (Se 72% and Sp 71,67%) had better performance than neck
circumference (Se 84% and Sp 42%) in predicting obesity. Conclusion: Wrist
circumference is better than neck circumference for predicting obesity in adolescent.
Keywords: Sensitivity, Specificity, Anthropometric measurement, Neck

circumference, Wrist circumference
30
51
THE ALLEVIATION EFFECT OF COMBINATION OF TEMPEH AND RED GINGER
FLOUR TOWARDS INSULIN SENSITIFITY IN HIGH FAT DIET RATS
Luthfia Dewi1*, Lara Ayu Lestari2, Azizah Nur Astiningrum1, Vita Fadhilah1, Nur
Amala2, Muh. Abdal B1 and Nurul Hidayah1
1
Department of Nutrition, Universitas Muhammadiyah Semarang, Semarang,
Indonesia
2
Department of Nutrition, Universitas Diponegoro, Semarang, Indonesia
*Corresponding author: Luthfia Dewi; Email: luthfia@unimus.ac.id
ABSTRACT
Background and aims: High fat diet is considered as a factor reducing insulin
sensitivity. The purpose of this study was to evaluate the alleviation effect of the
combination of tempeh and red ginger flour towards the insulin sensitifity represented
by triglyceride-high density lipoprotein ratio in rats treated high fat diet. Materials and
methods: Sprague dawley male rats (n=30; body weight 150-200 g) were randomly
divided by 5 groups (n=6), consisted K(-) group: group fed by normal diet (laboratory
standard diet) as a control; K(+) group: group fed by high fat diet; P1 group: group fed
by high fat diet and treated by tempeh flour/200 g body weight 1.9 g; P2 group: group
fed by high cholesterol diet and treated by red ginger flour/200 g body weight 0.036 g;
and P3 group: group fed by high fat diet and treated by a combination tempeh
flour/200 g body weight 0.95 g and red ginger 0.018 g. The treatments were given for
21 days. Results: There was a significantly difference of the blood glucose and
triglyceride-high density lipoprotein ratio (P<0.001), and P3 group was also showed
the lowest level of glucose (96.21 mg/dL) and triglyceride-high density lipoprotein
ratio (1.41) compared to K(+) (158.552±6.02 mg/dL; 6.02±0.36), P1 (103.71±1.79
mg/dL; 1.66±0.08), and P2 (108.46±2.61 mg/dL; 2.2±0.07). Conclusion: The
combination of tempeh and red ginger flour promoted the improvement of blood
glucose level and triglyceride-high density lipoprotein ratio better than the sole
treatment.
Keywords: Glucose level, Insulin sensitivity, Red ginger, Tempeh
31
52
THE POTENTIAL OF WHITELEG SHRIMP SHELL ON REDUCING
CARDIOVASCULAR DISEASE RISK IN DIABETIC RATS: A PRECLINICAL
STUDY
Annisa Ayuningtyas1*, Kis Djamiatun2 and Tri Winarni Agustini3

1
Nutrition Division, Nursing and Health Faculty, Muhammadiyah University,
Semarang, Indonesia
2
Programme in Medical Education, Faculty of Medicine, Diponegoro University,
Semarang, Indonesia
3
Fish Product Technology, Faculty of Fisheries and Marine Science, Diponegoro
University, Semarang, Indonesia
*Corresponding author: Annisa Ayuningtyas; Email:

annisa.ayuningtyas@unimus.ac.id
ABSTRACT
Background and aims: Cardiovascular disease (CVD) is one of the complications of

Type-2-Diabetes Mellitus (T2DM). Low-Density Lipoprotein (LDL) as a single marker
and the ratio of total cholesterol-to-high-density lipoprotein (TC/HDL) can predict the
risk of CVD. Whiteleg shrimp (Litopenaeus vannamei) shell consider as a good
source of beneficial astaxanthin, macro- and micronutrients. This research aims to
know the cardioprotective effect of L. vannamei shrimp shell powder (LVSP) in LDL,
TC, and TC/HDL, and found whether any correlation between adiponectin and these
biomarkers. Materials and method: Male Wistar Rats (n=25) were grouped into
control negative (C(-)), control positive (C(+)), Treatment 1 (T1), Treatment 2 (T2),
and Treatment 3 (T3). Fifteen grams of high-fat diet (HFD) was given to C(+), T1, T2,
and T3, 14 days before streptozotocin (STZ) injection. LVSP dose 0.89 g and 1.77
g/200 g of rat body weight were given to T1 and T2 groups respectively, while the T3
group was administered astaxanthin supplement (AST). Results: Significant
improvement was observed after LVSP treatment on TC, LDL, and TC/HDL (p <0.001
for all biomarkers). The higher dose of LVSP showed a better impact than the lower
dose and revealed a comparable effect as that of AST in alleviating all biomarkers. A
negative, strong correlation found between Adiponectin to TC, LDL, and TC/HDL (r=-
0.869, r=-0.884, r=-0.876, respectively). Conclusion: This study shows that LVSP
alleviates TC and LDL, in line with the alleviation of TC/HDL. LVSP have potential on
reducing CVD risk in T2DM rats.
Keyword: CVD, TC/HDL, Adiponectin, Vannamei
32
53
ANTHOCYANIN STABILITY AND ANTIOXIDANT ACTIVITY OF BLACK RICE
FLOUR
Nur Latifa, Nurhidajah and Muhammad Yusuf
Faculty of Health Science of Muhammadiyah University, Semarang
Corresponding author: Muhammad Yusuf; m.yusuf@unimus.ac.id
ABSTRACT
Background and aims: Black rice flour during storage has the disadvantage of
reducing the antioxidant content and antioxidants present in black rice flour due to
improper packaging for storage. Based on the above, it is necessary to do the
packaging to see the change of chemical and physical properties. Methodology: One
of them by using plastic PP and Plastic Aluminum foil. This study aims to determine
the influence of packaging type and storage time to levels of anthocyanins,
antioxidant activity, moisture content, and color of black rice flour. This research uses
a factorial completely randomized design consisting of 2 factors: first factor type of
packaging (PP and Alufo) with each thickness of 0.5 mm and second factor storage
duration (0 days, 14 days, 28 days, 42 days, and 56 days) in room temperature.
Results: The type of packaging and storage duration influenced the anthocyanin
content, antioxidant activity, moisture content, and color. Antosianin content of black
rice flour at the end of shelf life on PP packaging of 5.39 ppm sample and Alufo 14.14
ppm sample. Antioxidant activity at end of shelf life in packing of PP equal to 18,6%
and Alufo 24,48%. Water content at end of shelf life on packing PP 2,34% and Alufo
2,65%. The color is at the end of shelf life on the packaging of PP 8,351 and Alufo
7,568. Conclusion: The packaging able to affect chemical and physical properties of
black rice flour.
Keywords: Flour Black Rice, Packaging, Storage, Anthocyanin, Antioxidant
33
54
SENSORIAL EVALUATION, PHYSICOCHEMICAL AND EXPECTED GLYCAEMIC
INDEX OF MUFFIN INCORPORATED WITH WHEAT FLOUR AND PUMPKIN
(CUCURBITA MOSCHATA) FLOUR
Khairunnisa Kamarudin and Napisah Hussin*
School of Nutrition and Dietetics, Faculty of Health Science, Universiti Sultan Zainal
Abidin, Terengganu.
*Corresponding author: Napisah Hussin; Email: napisah@unisza.edu.my
ABSTRACT
Background and aims: Muffins are one of bakery product that been consumed as
snack widely by all aged. Wheat flours are being used as the basic ingredient of
muffin and may have limited amount of nutritive value compared to pumpkin flour.
The objective of this study is to determine the sensory acceptance, physicochemical
characteristic and expected glycaemic index of the incorporated muffin. Materials
and methods: The pumpkin flour was prepared and assessed for proximate analysis
and being used in the muffin formulation. The muffins were prepared by substitute the
wheat flour with pumpkin flour at different percentage (10%, 20%, 30%, 40% and
50%). The muffin was then being assessed for sensory evaluation and three most
preferred muffins were chosen for physicochemical analysis and expected glycaemic
index. Results: The result showed that pumpkin flour contains 74.8% carbohydrate,
0.7% fat, 7.4% protein, 12.8% moisture, 4.0% ash and 0.3% fibre. Substitution of
pumpkin flour effect the result in sensory evaluation, where the most preferred level of
incorporated pumpkin flour was at 30%, 40% and 50%. It shows increase in the
volume but decreased in firmness and springiness of the muffin. Nutritive value of the
incorporated muffin was increased, but expected glycaemic index of incorporated
muffin were decrease up to 15.4% compared to the control muffin. Conclusion: In
conclusion, by adding pumpkin flour into the muffin, it can increase the sensory
acceptance of the muffin, volume and the nutritive value of the muffin but decrease
the value of expected glycaemic index of the incorporated muffin.
Keywords: Sensory evaluation, Physicochemical properties, Gylcaemic index,

Muffin, Pumpkin
34
55
THE EFFECT OF PROCESSING ON NUTRITIONAL CONTENT OF FISHERY
PRODUCTS: REVIEW
Safira Firdaus, Siti Aminah* and Anissa I. Cahyati
Food Technology Department, University of Muhammadiyah Semarang
*Corresponding author: Siti Aminah; Email: sitiaminah@unimus.ac.id
ABSTRACT
Background and aims: Fish is one food that has important compounds including
protein, fat, carbohydrates, vitamins, and minerals. These compounds can be
damaged under the conditions, which is processing. The purpose of this review article
is to explain the effect of various processing processes on reducing the nutritional
content of fish. Methodology: The fish observed were catfish, mackerel and red
snapper with dry heat processing (frying and smoking) and moist heat (steaming and
boiling). Results: The result obtained were steaming and boiling processing which
would reduce the water content by an average of 70%, protein 19-25% and an
increase in ash content of 2%. Whereas fried fish reduces water content by 10%,
decreases protein by 8%, and increases in ash content by 0.5-1%. In the smoking
treatment, it was proven to increase ash content by 7% and protein content by 15%,
but decreased water content by 10%. Changes in nutrient content are influenced by
the content and characteristics of the material, processing temperature, processing
time. It can be concluded that dry heat can significantly reduce protein content and
moisture content, while moist heat causes the nutrient content of fish to dissolve.
Conclusion: Appropriate handling is needed in processing fishery products so that fish
become safe for consumption and beneficial for the body.
Keywords: Cooking, Fish, Nutrient, Processing, Protein
35
56
EFFECT OF THAWING AND WARMING METHODS ON QUALITY OF
EXPRESSED HUMAN BREAST MILK
Thaasvini Ratnavelloo, Vicknesha Santhirasegaram and Sri Puvanesvari Gannasin*

*Corresponding author: Sri Puvanesvari Gannasin; Email:

sri_puvanesvari@msu.edu.my
ABSTRACT
Background and aims: Mothers’ breast milk is the best source of nutrition for
infants. Usually, lactating women will express excess breast milk and store for later
use. The aim of this research was to evaluate the effect of thawing and warming
methods on quality of expressed human breast milk. Materials and methods: Fresh
mature breast milk was collected from a lactating mother. The samples were treated
as following: (i) refrigerated at 4 °C for 72 hours and warmed using a milk warmer, (ii)
frozen at -20 °C for 1 month, thawed overnight in a refrigerator and warmed using a
milk warmer, and (iii) frozen at -20 °C for 1 month, thawed and warmed using direct
hot water bath at 55 °C for 5 minutes. The treated samples were compared to control
fresh breast milk in terms of physical, chemical and microbial properties. Results:
Undesirable changes in colour, odour and fat separation were visually observed in
treated samples. Free fatty acid (4.78%) and peroxide value (6.8 meq/kg) increased
during the storage compared to control sample which was indicative of chemical
quality loss. In terms of microbiological safety, moulds, Staphylococcus aureus and
Escherichia coli were not detected in all samples. Significant increase (p < 0.05) in
total plate count (1.1 x 105 – 3.1 x 106 cfu/ml) were noted in treated samples
compared to fresh milk (8.1 x 104 cfu/ml). Lactic acid bacteria count was the highest
in fresh milk (9.0 x 105 cfu/ml) compared to the treated samples (1.0 x 10 4 cfu/ml).
Conclusion: Although stored expressed human breast milk have undesirable
sensory qualities, chemically and microbiologically they are safe for consumption by
infants.
Keywords: Breast milk, Storage, Thawing, Warming, Quality
36
57
QUALITY ATTRIBUTES OF COOKIES PREPARED FROM WHEAT-SOYBEAN
FLOUR AND CHIA (SALVIA HISPANICA) POWDER BLENDS
Mahalakshmi Marapan, Sri Puvaneswari Gannasin and Ruzaina Ishak*

Management and Science University, 40100 Shah Alam, Selangor, Malaysia.
ABSTRACT
Background and aims: Cookies are preferable in daily diet for almost all ages of
consumers, influencing the emotional status of consumers, especially the positive
mood enhancement and being available almost anywhere anytime due to its longer
shelf life. However, having low nutritive importance is a major drawback to the
increasing demand by health-conscious consumers. The objective of this study was
to develop cookies using soybean flour and chia powder blends as wheat flour
substitute. Materials and methods: In this study, cookies were developed at various
formulation which were control (100% wheat flour), formulation 1 (60% wheat flour
and 40% soybean flour), formulation 2 (60% wheat flour and 40% chia powder) and
formulation 3 (60% wheat flour, 20% soybean flour a 20% chia powder). The
proximate, antioxidant, omega-3 fatty acid and physical analyses were conducted for
all these samples. As for sensory evaluation, 30 semi-trained panelists evaluated the
samples on their appearance, aroma, texture, taste, after taste and overall
acceptability. Results: Cookies developed with 60% wheat flour and 40% soybean
flour, which is formulation 1 had significantly higher total dietary fiber (4.7 ± 0.1
g/100g) and energy content (478±1.0 kcal/100g) when compared to control as well as
higher protein (14.4 ± 0.1 g/100g) and moisture content (3.6±0.1 g/100g) when
compared to all formulation. Besides, 40% soybean flour supplementation had lower
total fat content (21.8±0.1g/100g) compared to other two supplementation
formulation. There were no significant difference in total polyphenol content of all
formulation but formulation 1 resulted a higher omega-3 fatty acid content (0.1 ±
0.1%) compared to control. In addition, soybean flour added cookies were more
preferred by the sensory panelists where a score range of 6 to 7 were given for all
sensory attributes. As for the physical analysis, 40% soybean flour supplementation
revealed significantly lower in weight loss compared to all formulations. Conclusion:
Overall, the results obtained supports the supplementation of wheat flour with
soybean flour in cookies in being beneficial preferences due to its effective role in
enhancing cookies’ nutritional value while maintaining the sensory acceptance.
Keywords: Cookies, Soybean, Chia seed, Antioxidant, Omega-3 fatty acid
37
58
THE DEVELOPMENT AND ACCEPTABILITY OF FRIED RED BELL PEPPER
(CAPSICUM ANNUM L.) CHIPS
Yogeswari Saravanan, Nusrah Samat* and Sri Puvanesvari Gannasin
Faculty of Health and Life Sciences, Management and Science University, 40100
Shah Alam, Selangor Darul Ehsan, Malaysia
*Corresponding Author: Nusrah Samat; Email: nusrah_samat@msu.edu.my
ABSTRACT
Background and aims: Red bell pepper is high in fibre, protein and other nutrient
compound such as polyphenol that makes it a potential nutritious food ingredient.
Unfortunately, red bell pepper is not fully utilised in food industry. This research is
aimed to develop fried chips from red bell pepper powder and determine the
proximate and sensory properties. Materials and methods: Fried red bell pepper
chips were developed with various formulations: control (0% red bell pepper powder),
formulation 1 (5% red bell pepper powder), formulation 2 (10% red bell pepper
powder) and formulation 3 (15% red bell pepper powder). Proximate analysis,
physical analysis and sensory evaluation were conducted. Results: Fried red bell
pepper chips developed with 15% red bell pepper powder, which is formulation 3 has
the higher crude fibre (1.8 ± 0.1 g/100g) and moisture content (8.7 ± 0.1 g/100g) as
compared to control and all other formulations. Besides, fried red bell pepper chips
developed from 10% red bell pepper powder and 15% red bell pepper powder which
were formulation 2 and 3 have lower protein content (5.1 ± 0.1 g/100g) compared to
the other two formulations. There was no significant difference in ash content for all
the formulations. Conclusion: Results showed that the fried chips developed from
10% red bell pepper powder which is formulation 2 was more preferred by the
panelists and has good physicochemical characteristics.
Keywords: Chips, Red bell pepper, Proximate, Sensory
38
59
THE EFFECT OF DIETARY EDUCATION INTERVENTION ON KNOWLEDGE,
ATTITUDE AND PRACTICE TOWARDS CALCIUM INTAKE AMONG SECONDARY
SCHOOL STUDENTS
IN SHAH ALAM
Izzati Shafiqah Mohd Ali Tarmizi and Tasneem Shaari*

*Corresponding author: Tasneem Shaari; Email: tasneem_shaari@msu.edu.my
ABSTRACT
Background and aims: Adolescent is an age group that need the highest calcium
intake compared to children and adult. The knowledge and good behavior towards
calcium intake during adolescent is important to prevent calcium deficiency disease in
future. This study was designed to evaluate knowledge, attitude and practice about
calcium intake of secondary school students before and after a dietary education
intervention module. Materials and methods: Educational talk regarding calcium was
carried out to 60 secondary school students. Pre and post data on calcium knowledge
and attitude were obtained through questionnaire. Practice was evaluated through 24-
hour diet recall. Results: Approximately, 55% (n = 33) and 45% (n = 27) of the
respondents were male and female respectively with mean age of 14.97 ± 1.65 years
old. Evaluation of the intervention was indicated by mean difference scores where
knowledge (-6.13 ± 6.97), attitude (-7.80 ± 12.97) and practice (99.83 ± 1276.22).
There was a significant difference for knowledge and attitude (p < 0.05), however
there was no significant difference for practice (p > 0.05). The r-value for correlation
between knowledge and attitude between intervention was 0.59. Conclusion: Dietary
education intervention increased knowledge and positive attitude towards calcium
intake among secondary school students. Intervention towards parents could be
useful in encouraging good dietary habit of calcium intake and thus preventing the
calcium deficiency related diseases in the future.
Keywords: Calcium intake, Intervention, Adolescent, Shah Alam
39
60
EFFECTIVENESS BETWEEN GIVING SWEET STARFRUIT (Averrhoa carambola),
TOMATO JUICE (Solanum lycopersicum) AND IRON TABLETS TO INCREASE
HAEMOGLOBIN LEVELS
Afiva Meilani, Ria Purnawian Sulistiani*, Afina Zulfa Nadya, Nur Subiyati, Ali Rosidi
and Joko Teguh Isworo
Department of Nutrition Science, Faculty of Health Science of Muhammadiyah

University, Muhammadiyah Semarang University
*Corresponding author: Ria Purnawian Sulistiani; Email: ryasulistianyy@gmail.com
ABSTRACT
Background and aims: Anemia is a condition when number of red blood cells in
blood is low. Anemia is nutritional problem for adolescent women in Indonesia.
Prevalence of anemia based on Riskesdas in 2013 for adolescent women was
18.4%. Sweet starfruit and tomato juice are good sources of foods high in vitamin C
and Fe to supply the nutritional needs of adolescent women. The adolescent women
with anemia usually given supplement of iron tablets to increase their haemoglobin
(Hb) levels to normal. The aim of this research is to compare between the
administration of sweet starfruit, tomato juice and iron tablets to increase
haemoglobin levels in adolescent women at Al-Badriyah Islamic Boarding School in
Demak District. Materials and methods: This research is quasi experimental
pre-post test control group design. Subjects of adolescent women aged 15-19 years
were 21 adolescent women. Subjects were divided into five groups, namely: control
group=given iron tablets; X1=given sweet starfruit; X2= given tomato juice; X3=given
sweet starfruit and iron tablets; X4=given tomato juice and iron tablets. Results:
Giving sweet starfruit (ΔHb=1.329 g/dL) and sweet starfruit and iron tablets
(ΔHb=1.414 g/dL) were more effective to increase Hb levels in adolescent women
than iron tablets (ΔHb=1.08 g/dL). Giving sweet starfruit (ΔHb=1.329 g/dL) is more
effective to increase Hb levels than iron tablets (ΔHb = 1.08 g/dL). Conclusion:
Sweet starfruit can be a functional food that can increase Hb levels in people with
anemia.
Keywords: Anemic, Sweet starfruit, Tomato juice, Iron tablets
40
61
CREATININE SERUM LEVELS ASSOCIATED WITH MENSTRUAL CYCLES
AMONG FEMALE STUDENTS AT INSTITUTE OF HEALTH SCIENCE IN MEDAN,
INDONESIA
Sri Widia Ningsih1*, Reza Fahlevi Wakidi2, Ida Nurhayati3 and Mardan Ginting1
1
Department of Medical Laboratory Technology, Poltekkes Kemenkes Medan,
Indonesia
2
Department of Pharmacy, Poltekkes Kemenkes Medan, Indonesia
3
Department of Nutrition, Poltekkes Kemenkes Medan, Indonesia
*Corresponding Author: Sri Widia Ningsih; Email: widianingsih29@gmail.com
ABSTRACT
Background and aims: Regular menstrual cycle is one of determinant indicator to

fertility level in women of childbearing age. The objective of this study was to
investigate the creatinine serum levels associated with menstrual cycle among female
students at Institute of Health Science in Medan, Indonesia. Materials and methods:
This was a cross-sectional study, conducted in three Institute of Health Science
(Binalita Sudama, Widya Husada, Audi Husada) Medan, Indonesia between May to
August 2018. Fifty one healthy female students aged 19-21 years anonymously
completed menstrual identification questionnaire and creatinine serum measurement.
The data was analyzed using the Statistical Package for Social Sciences version
17.0. Results: Low serum creatinine levels (<0.5 mg/dL) was identified in 90.18% of
the students, 74.50% experienced normal menstrual cycle, 5.88% polymenorrhea
menstrual cycle, 9.80% oligomenorrhea menstrual cycle. There was 7.84% students
identified normal creatinine serum levels (0.5-1.0 mg/dL), 3.92% experienced normal
menstrual cycle, 1.92% polymenorrhea menstrual cycle, 1.96% oligomenorrhea
menstrual cycle. High serum creatinine levels (>1.0 mg / dL) was identified in 1.96%
of the students, experienced normal menstrual cycle. Statistical analysis showed that
there was a significant relationship between serum creatinine concentration and the
menstrual cycle (p = 0.026). Conclusion: The most prevalent normal menstrual cycle
identified low serum creatinine levels (0.5-1.0 mg/dL) in the target population. The
creatinine serum levels associated with menstrual cycle therefore can be
recommended as fertility biomarker.
Keywords: Creatinine serum, Menstrual cycles, Women of childbearing age
41
62
POTENTIAL OF GALANGAL (Alpinia galanga L) AS FISHER-PRESERVED AND
PROCESSED MATERIALS: A REVIEW
Siti Aminah*, Muhammad Yusuf, Wikanastri Hersoelistyorini and Yunan

Kholifatuddin Syadi
*Corresponding author: Siti Aminah; Email: sitiaminah@unimus.ac.id
ABSTRACT
Galangal (Alpinia galanga) is a type of spice that is widely used as a spice and
medicine. Galangal bioactive components such as flavonoids, terpenoids and
phenolics have the potential to be antibacterial. Today has been widely studied the
potential of galangal as an alternative preservative for natural food and fresh fish has
characteristics that are prone to damage, especially microbiological damage, this is
influenced by the characteristics of fresh fish with high water content, neutral pH and
soft texture, microorganisms that destroy fresh fish include: Bacillus alvei,
Pesudomonas aerogenosa, and Staphylococcus saprophyticus. Flavonoids,
terpenoids and phenolics and other bioactiv components in galangal are able to
inhibit bacterial growth in fish through mechanisms such as damaging bacterial cell
walls, disrupting cell osmosis pressure and cell wall formation. This review will be
discussed the ability of galangal to inhibit microorganisms that destroy fresh fish and
future research opportunities for formulations of natural ingredients as preservatives.
Keywords: Galangal, Inhibition, Microorganisms, Fresh fish
42
63
PREVALENCE OF EXCLUSIVE BREASTFEEDING AMONG INFANTS IN
PETALING DISTRICT, SELANGOR: MY SHAPE PROJECT 2019
Kavithira P. Kumaran and Vaidehi Ulaganathan*

Management and Science University, Shah Alam, Selangor

ABSTRACT
Background and aims: To examines the current prevalence of breastfeeding in

Petaling District, Selangor across gender and ethnicity. Materials and methods: This
a prospective cross-sectional study conducted among 218 mothers with infants below
two years old attending the health clinics in Petaling District of Selangor. Data was
collected using a pre-tested, structured questionnaire on breastfeeding practices. The
prevalence exclusive breastfeeding were analysed using descriptive analysis using
SPSS 23. Results: Exclusive breastfeeding was prevalent among 51.5% of infants
below 6 months. Among infants below two years old, approximately 69.3% were still
breastfeeding currently. Exclusive breastfeeding was significantly more prevalent
among Malay infants compared to the others (57.5%; X2 = 9.275, p = 0.026).
Exclusive was prevalent among 40.0% of Indians and 28.6% and followed by 28.6%
of Chinese infants. In overall, practising breastfeeding among infant below 2 years old
is significantly higher among Malays (77.1%; X2 = 22.58, p < 0.001), followed by
Chinese (47.4%) and Indian (39.1%) infants. The proportion of exclusive
breastfeeding was higher among female infants compared to male infants; however,
the distribution was not significantly different (58.5% vs. 44.9%; X 2 = 2.454, p <
0.117). Similarly, there is no significant difference observed for the breastfeeding
practice across the gender of the infants (68.7% for male and 69.9% for female; X2 =
0.037, p < 0.847). Conclusion: Prevalence of exclusive breastfeeding was higher
than the national figures. However, the effect of ethnicity towards breastfeeding
practices need to be addressed.
Keywords: Exclusive breastfeeding, Gender, Ethnicity, Selangor
43
64
PREVALENCE OF STUNTING AMONG INFANTS AT 6MONTHS IN PETALING
DISTRICT, SELANGOR: PILOT STUDY OF MY SHAPE PROJECT 2019
Siti Madihah Muhammad Royani and Vaidehi Ulaganathan*
Department of Healthcare Professional, Faculty of Health and Life Science, Manage-

ment and Science University, Shah Alam, Selangor

ABSTRACT
Background and aims: This study aimed at analysing, in a cross-sectional study, the
prevalence of stunting in a group of 117 infants at 6 months recruited between
February 2019 and March 2019 attended the health clinics in Petaling District,
Selangor. Materials and methods: For all infants, demographic, and anthropometric
data were recorded. Results: Mean height-for-age z-score (HAZ) was -0.72 ± 1.57
indicating normal HAZ. In average the infants are in 35.1th percentile. One-fifth of the
infants (20.1%, 24/117) were exhibited stunted growth. Of the stunted children, 79.2%
showed a moderate delay in linear growth for their age group [height-for-age z-score
(HAZ) between -2 and -3 SD] while 20.8% presented a severe delay (HAZ < -3). Sixty
-one percent (61/117) were boys, and 31.3 percent significantly exhibited stunted
growth (X2 = 8.840, p = 0.003). Ethnicity was not associated with stunting although
25.0% of Chinese Infants exhibited stunted growth (X 2 = 0.106, p = 0.948).
Conclusion: Thus it is necessary to increase the nutrient supply to infants by
increasing intake and nutrient concentration of breast milk as well as of
complementary foods they going to consume after 6 months especially among male
infants.
Keywords: Stunting, Linear growth, Gender, Ethnicity, Selangor
44
65
PHYSICOCHEMICAL AND SENSORIAL CHARACTERIZATIONS OF PAPAYA
(Carica papaya) JAM PREPARED USING HIGH- AND LOW-METHOXYL PECTINS
Siti Salsabil Mohamad Ayub and Sri Puvanesvari Gannasin*

*Corresponding author: Sri Puvanesvari Gannasin; Email:

sri_puvanesvari@msu.edu.my
ABSTRACT
Background and aims: Papaya (Carica papaya) is a tropical fruit grown widely in
Malaysia. The fruit is known for its high fibre and vitamin content especially the
carotenoids. The aim of this study was to formulate papaya jam using high- and
low-methoxyl pectins which will be an added-value product. Pectin is a well-known
dietary fibre commonly used as gelling agent in food. Materials and methods:
Papaya jam prepared using low-methoxyl pectin (LMP) at the level of 1% and 2%
were analysed concurrently with the control sample, 1% high-methoxyl pectin (HMP).
Physicochemical and sensory analyses were carried out. Results: The pH and Brix of
all three formulations of jam were in the range of 4.0-4.1, and 36%-48%, respectively.
The total sugar content of 1% LMP jam (23.9%) and 2% LMP jam (54.7%) were
significantly lower (p-value < 0.05) than control sample, 1% HMP jam (60.2%). The
dietary fibre content of LMP jams were also significantly higher (p < 0.05) in
comparison to that of HMP jam. Findings from sensory analysis indicated that LMP
jams were more preferred in terms of overall acceptability compared to HMP jam.
Conclusion: Reduced sugar LMP papaya jam can be a healthier choice of jam
compared to HMP papaya jam.
Keywords: Carica papaya, Jam, Pectin, Physicochemical, Sensory
45
66
PHYSICOCHEMICAL AND SENSORY PROPERTIES OF EGG NOODLES
DEVELOPED USING GREEN BANANA (MUSA PARADISIACA L. VAR. NIPAH)
FLOUR AS WHEAT FLOUR SUBSTITUTE
Somaranjini Sagaran and Wan Ezie Adila Binti Wan Adnan*

ABSTRACT
Background and aims: Noodles are known as one of the staple foods in most of the
Asian countries, but it lacks few of the essential nutritional components. Green
banana or unripen banana generally displays high nutritional value, dietary fibre,
vitamins and minerals. The objective of this study is to develop egg noodles with
wheat flour substituted with green banana flour (GBF). Materials and methods: In
this study the egg noodles were developed in four different formulations which are
Control (0% GBF), Formulation 1 (15% GBF), Formulation 2 (30% GBF) and
Formulation 3 (45% GBF). The effect of GBF substitution with wheat flour was
investigated in terms of proximate, antioxidant, cooking qualities and sensory
properties. Thirty semi-trained panellists evaluated the noodles on the appearance,
colour, texture, stickiness, firmness, elasticity, flavour, after taste and overall
acceptability. Results: Egg noodles substituted with GBF showed a significant
difference in moisture when compared with control. Ash and total dietary fibre
increased as the GBF percentage increases. In addition, only egg noodles added with
GBF at a high percentage shows an increase in the antioxidant content. There was
no significant difference detected in both total fat and protein content among all the
samples. The overall acceptability for egg noodles substituted with 15% GBF was
most preferred by the sensory panellists (7.07 ± 1.461) besides the control. As for the
cooking qualities the sample substituted with 45% GBF showed a lower value in both
cooking time and water absorption among all the samples. Conclusion: Overall, the
egg noodles added with 15% GBF is more preferred in terms of sensory acceptance
and physicochemical properties.
Keywords: Egg noodles, Green banana flour, Antioxidant, Total dietary fibre
46
67
PRODUCTION OF D-LACTIC ACID FROM COCONUT FIBER HYDROLYSATE AS
RENEWABLE SOURCE
Nur Akmal Solehah Din* & Nurul Aqilah Mohd Zaini
Department of Food Science, Faculty of Science and Technology, Universiti

Kebangsaan Malaysia, Malaysia
*Corresponding author: Nurul Aqilah Mohd Zaini; Email: nurulaqilah@ukm.edu.my
ABSTRACT
Background and aims: D-Lactic acid production is gaining increased attention due
to thermostable properties of its polymer, poly-D-lactic acid. Besides, the major
consumption of healthy foods especially coconut water have led to an environment
impact cause by inappropriate disposal of green coconut husk. The coconut husk
fiber contained high amount of lignocellulosic material that can be exploited as
feedstock for microbial fermentation. This study examines the potential of green
coconut husk fibers as a feedstock for the production of D-lactic acid. Materials and
methods: The coconut fibers were alkaline pretreated with NaOH, enzymatically
hydrolyzed with Accellerase 1500 ® and submitted to fermentation with Lactobacillus
coryniformis for D-lactic acid production. Results: Pretreatment using 5% NaOH for
40 minutes removed the lignin and hemicellulose content of coconut husk by 73%
making it feasible for enzyme action. Enzymatic hydrolysis with 10% enzyme
concentration (24 hours) of recovered solid converted 90% of the polymeric sugars
into monomeric sugars (24.36 g/L) in hydrolysate. The yield of lactic acid is
approximately 87% with the maximum productivity of 0.28 g/L.h. Conclusion: This
study proved that green coconut husk are promising alternative renewable source for
D-lactic acid production
Keywords: D-lactic acid, fermentation, lactic acid production, coconut husk biomass
47
68
FERMENTATION OF XYLOOLIGOSACCHARIDES FROM OIL PALM BIOMASS IN
CONTINUOUS CULTURE SYSTEM
Ai Ling Ho1*, Dimitris Charalampopoulos2 and Robert A. Rastall2

1
Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400
Kota Kinabalu, Sabah, Malaysia
2
Department of Food and Nutritional Sciences, University of Reading, Whiteknights,
P.O. Box 226, RG6 6AP Reading, United Kingdom
*Corresponding author: Ai Ling Ho; Email: alho@ums.edu.my
ABSTRACT
Background and aims: Human gut harbours a complex microbiota with the ability
to catabolise majority of the dietary ingredients that escape digestion in the upper
gastrointestinal tract. In vitro study on effects of prebiotics and dietary ingredients
toward the faecal cultures could provide valuable insight on the activity of the gut
microbiota. In this study, the effect of xylooligosaccharides (XOS) with average
degree of polymerisation (avDP) of 9 on gut microbiota modulation was investigated
using a three-stage continuous culture system. Materials and methods: The XOS is
obtained from autohydrolysis treatment of oil palm (Elaeis guineensis) empty fruit
bunch fibre and then refined with charcoal adsorption and ultrafiltration using a 1kDa
molecular weight cut-off membrane. The continuous culture system comprised of a
cascade of glass fermenters simulating conditions in the proximal colon, transverse
and distal colon and was fed with complex growth media through a peristaltic pump.
Results: XOS supplementation (equivalent to 9 g/day daily dose in vivo) selectively
stimulated Bifidobacterium spp. and Lactobacillus-Enterococcus group. Bifidobacteria
significantly increased in the vessel simulating the distal colon indicating possible
persistence in the colon. Both acetate and butyrate also significantly increased in all
the vessels of the system while the amount of branched chain fatty acids decreased.
As for the positive control, frutooligosaccharides (FOS) mediated significant changes
in the vessel simulating the proximal colon, implying higher fermentative activity
therein. Conclusion: XOS showed a potential for partially shifting the predominantly
proteolytic distal colon environment to saccharolytic which could prove of clinical
importance upon further testing.
Keywords: Prebiotics, Gut microbiota, Xylooligosaccharides
48
69
EFFECT OF ENCAPSULATION WITH GELATIN AND ALGINATE, AND COATING
WITH Β-GLUCAN, CHITOSAN AND GELLAN GUM ON THE VIABILITY OF
LACTOBACILLUS ACIDOPHILUS DURING FREEZE-DRYING AND EXPOSURE
TO SIMULATED GASTROINTESTINAL CONDITIONS
Chee Weng Lam, Ai Ling Ho, Fook Yee Chye and Chee Kiong Siew*
Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400
Kota Kinabalu, Sabah, Malaysia.
*Corresponding author: Chee Kiong Siew; Email: cksiew@ums.edu.my
ABSTRACT
Background and aims: The high or low temperature during processing and storage,
and the extreme acidic pH conditions in the gut (such as the gastric juice) reduced
viability of the probiotic microorganisms before reaching the target site colon. The aim
of this study was to investigate the effect of encapsulation and coating with
hydrocolloids on the viability of L. acidophilus (La05) during freeze-drying and in
simulated gastrointestinal conditions. Materials and methods: La05 was
encapsulated in two different hydrocolloid matrices namely alginate(ALG) and gelatin
(GEL) using extrusion method with calcium chloride solution. The beads obtained
were subsequently subjected to three different coating materials namely (1) β-glucan
(BG), (2) chitosan (CH), and (3) gellan gum (GG). All encapsulated La05, with and
without coating, were exposed to freeze-drying and subsequently 4-hr sequential
simulated gastrointestinal environment. Results: Cell viability during freeze-drying of
the encapsulated La05 was improved (p<0.05) with a reduction of 1.86-1.92logCFUg-
1
.The cell viability during freeze-drying was further enhanced by coating with a lower
reduction of 1.22-1.52logCFUg-1, from the initial 8.10-8.88logCFUg-1 to the final 6.66-
7.53 logCFUg-1. The protection on the La05 by the encapsulation was again
demonstrated during the simulated gastrointestinal exposure with a lower reduction in
cell viability (4.22-4.23logCFUg-1) for the encapsulated La05. Further protection on
the La05 by coating was evident as a much lower reduction in cell viability (2.64-3.43
logCFUg-1) was observed during the simulated gastrointestinal exposure.
Conclusion: As compared to the other samples, GEL-encapsulation with BG-coating
provided the highest protection to La05 during freeze-drying and in simulated
gastrointestinal conditions.
Keywords: Lactobacillus acidophilus, Viability, Encapsulation, Coating, Gelatin
49
70
FOODTRUCK BUSINESS FEASIBILITY ANALYSIS WITH SUSHI INOVATION
PRODUCT
Ilhemi Ismasari, Muhammad Yusuf, Nurhidajah and Amala Esa Putri
*Corresponding author: Amala Esa Putri, amala.esa27@gmail.com
ABSTRACT
Background and aims: Nowaday, many culinary businesses was booming

everywhere. Foodtruck is a new trend in the food business served with a food in the
truck concept. The whole process of food processing and presentation will be done
inside the truck. Foodtruck with sushi inovation product will be a feasible business,
with the fact that sushi is very popular in young customer until old customer.
Feasibility study needs to be done to know the feasibility of a business. Materials
and methods: The assessment to do the feasibility must be based on several
aspects. Aspects that need to be studied in this business feasibility analysis are
financial and non-financial aspects. Results: From the financial aspect with ARR
42%, 5 months and 5 days Payback Period, NPV 69.873.155, and PI 2.08, therefore
showed that this business is feasible. Conclusion: Analysis from the non-financial
aspect which are marketing, techniques, management, and law aspects showed that
this Sushi on the Road business was feasible.
Keywords: Foodtruck, Sushi, Feasibility Aspects
50
71
DIFFERENCE BETWEEN TEMPE OF YELLOW AND BLACK SOYBEAN: EFFECT
OF INOCULUM TYPE AND INCUBATION TIME ON TOTAL OF MOLD, SENSORY
PROPERTIES AND ANTIOXIDANT ACTIVITY
Nurrahman
Study Program of Food Technology, Universitas Muhammadiyah Semarang Jl.

Kedungmundu Raya no. 18, Semarang, Indonesia
*Corresponding author: Nurrahman; Email: nurrahman@unimus.ac.id
ABSTRACT
Background and aims: Imported yellow soybeans are widely used as raw materials
for tempe. There are other super soybean varieties grown in Indonesia that can also
be used to make tempe. The purpose of this study is to compare between tempe
made with yellow and black soybeans treated with inoculum type and incubation time
to total molds, sensory properties and antioxidant activity. Materials and methods:
Yellow and black soybeans are made tempe with various inoculums (tempe inoculum
used is derived from the mold Rhizopus oligosporus FNCC6010, Rhizopus stolonifer
DUCC204 and Rhizopus oryzae DUCC205) and incubation time (24, 30, 36 and 42
hours). Results: The type of inoculum and incubation time affected fungal growth,
sensory properties and antioxidant activity. In general, the pattern of fungal growth,
sensory properties and antioxidant activity in yellow and black soybean tempe are the
same. Conclusion: Black soybean tempe has a higher antioxidant activity than
yellow soybean tempe in each treatment. Tempe quality, based on sensory tests,
found that tempe was produced using R. stolonifer inoculum and incubated for the
best 36 hours of all samples.
Keywords: Yellow soybean, Black soybean, Tempe, Inoculum, Incubation
51
72
THE ASSOCIATION BETWEEN NEONATAL JAUNDICE INCIDENCE WITH
FEEDING PRACTICES AND GROWTH STATUS IN SHAH ALAM, SELANGOR
Jyasmin Nabilah Jamaluddin and Tasneem Shaari*
Faculty of Health and Life Sciences, Management and Science University, Malaysia
ABSTRACT
Background and Aims: Breastfeeding practices are an important determinant for

infants growth, however a condition like jaundice may retard the infants. This study
aimed to investigate the association between feeding type and jaundice with growth
status among infants. Materials and Methods: A cross-sectional study was
conducted at government clinic and three confinement centers located in Shah Alam,
Selangor. A structured questionnaire consists of four sections; socio-demographic
information, infants growth status, feeding type and jaundice information. Chi-square
test was conducted to assess the association between feeding type, growth status
and jaundice among infants. Results: A total of 244 mothers participated in this
study, n=135, (55.3%) of the participant having baby boy followed by girl n=109,
(44.7%). The prevalence of jaundice among infants is n=151, (62%). There is n=104,
(88.9%) of the jaundice infants were breastfed and n=57, (72.2%) of healthy infants
who were formula fed and n=33, (56.9%) of healthy infants were mixed fed. There
was statistically significant association (p<0.05) between feeding practices and
incidence of jaundice, however it was not statistically significant associated (p>0.05)
with growth status. Conclusion: High prevalence of breastfeeding among jaundice
infants may inverse the negative effects of jaundice towards infant’s growth.
Education on proper knowledge and practices of breastfeeding and infants’ growth
must be delivered to the mothers.
Keywords: Breastfeeding, Growth status, Jaundice
52
73
THE CORRELATION OF MICRONUTRIENT AND MUFA TOWARD BLOOD
GLUCOSE LEVELS AND BLOOD PRESSURE IN PROLANIS PUSKESMAS
KEDUNGMUNDU SEMARANG
Nadia Alfa Sania, Rizkiyatul Marifah, Dyah Sekar Ayuningrum, Yuliana Noor
Setiawati Ulvie, Salsa Bening and Annisa Ayuningtyas*
Nutrition Division, Nursing and Health Faculty, Muhammadiyah University, Semarang,

Indonesia
*Corresponding author: Annisa Ayuningtyas;

Email: annisa.ayuningtyas@unimus.ac.id
ABSTRACT
Background and aims: The Unhealthy lifestyle and bad food consumption habits will
increase the risks of Diabetes Mellitus and Hypertension. This study aims to know the
correlation of Sodium (Na), Potassium (K), and physical activity (PA) toward Blood
Pressure (BP) and the correlation of Magnesium (Mg) and monounsaturated fatty
acid (MUFA) toward PA on the Prolanis participants at Puskesmas Kedungmundu.
Materials and methods: This study conducted in Puskesmas Kedungmundu, a kind
of public health center. The data was taken from July until November 2017. This
study was taken from 90 population and obtained 34 respondents that fulfill the
inclusion criteria. The Data of Na and K consumption obtained from Food Frequency
Semi-Quantitative (FFQ) questionnaire, whereas the data of Mg, MUFA consumption
was gotten through Recall. PA data were obtained through the Physical Activity
Questionnaire (IPAQ) method. Blood pressure was measured in mmHg using
sphygmomanometer while fasting blood glucose levels are measured in mg/dl by
using spectrophotometer. Results: The results showed that 56% of respondents
have hypertension 1. As much as 52% of respondents have controlled blood glucose
levels and 88% of respondents found sufficient in Na intake. The intake of K, Mg, and
MUFA were less than dietary recommendations (60%,73.5%,100%, respectively). Na
intake and BP showed a significant correlation (p=0.009) as well as blood glucose
and MUFA (p=0.021). Conclusion: There is a correlation between Na and BP as well
as blood glucose and MUFA toward the Prolanis respondents in Puskesmas
Kedungmundu.
Keywords: Blood glucose, Blood pressure, Sodium, MUFA, Physical activity
53
74
SENSORY EVALUATION, PHYSICOCHEMICAL ANALYSIS, AND GLYCAEMIC
INDEX OF SWEET POTATO (IPOMOEA BATATAS) FLOUR COMPOSITED
DOUGHNUTS
Nur Nadia Natasya Mahammud and Napisah Hussin*
School of Nutrition and Dietetics, Faculty of Health Science, Universiti Sultan Zainal
Abidin, Terengganu.
*Corresponding author: Napisah Hussin; Email: napisah@unisza.edu.my
ABSTRACT
Background and aims: Sweet potato flour (SPF) contains less amount of protein but
rich in dietary fiber content and carbohydrate, so a successful combination with wheat
flour for doughnut production would be nutritionally advantageous. This study aims to
develop the doughnuts that incorporated with different formulated percentages and
types of sweet potato flour. Materials and methods: In this experiment, sweet potato
flour was incorporated in the formulation wheat flour (ratio of 10%, 30%, and 50%)
respectively. These samples were then subjected to sensory evaluation prior to be
proceeded with physical and chemical analyses. The physical and chemical analyses
were determined using the standard methods. The predicted glycaemic index
analysis was also evaluated for the respective formulations. Results: On the basis of
sensory evaluation, 30% white SPF doughnut had scored the highest mean for
overall acceptability. The volume, specific volume, firmness, and chroma decreased
as the percentage of SPF increased. The lower volume was preferable by the
respondents. The 30% white SPF doughnuts is the most acceptable as it contains
higher fiber as compared to others. However, it contains higher fat percentage which
may be caused by the cooking method. Moreover, incorporation of 30% SPF
contributes to the lowest GI as it reduced the GI for up to 32% as compared to the
control doughnut. Conclusion: In conclusion, it was speculated that SPF is a
promising potential resource in alleviating the problem of escalating price of wheat in
order to use in bakery products at optimum level of substitution.
Keywords: Sensory evaluation, Physicochemical properties, Glycaemic index,

Doughnut, Sweet potato
54
75
CENTRAL OBESITY STATUS, BODY FAT PERCENTAGE, ENERGY AND
MACRONUTRIENTS ADEQUACY LEVEL AMONG OBESITY AND NON-OBESITY
UNIVERSITY STUDENTS
Deandra Ardya Sutoyo, Merryana Adriani*, Dominikus Raditya Atmaka and Stefani
Verona Andani
Health and Nutrition Department, Faculty of Public Health, Universitas Airlangga
*Corresponding Author: Merryana Adriani;

Email: adrianimerryanafkmunair@gmail.com
ABSTRACT
Background and aims: Obesity is predicted to be a global health problem and

becomes the main nutrition problem in developing countries. Pathology process of
obesity can be caused by both increased in the size and number of adipocyte. Total
fat and fat distribution can be the estimation for the severity of obesity. This study
aimed to analyze the difference between central obesity status, body fat percentage,
energy, and macronutrients (protein, fat, carbohydrate) adequacy level among obesity
and non-obesity university students. Material and method: A case control study
included 66 university students in Faculty of Public Health, Universitas Airlangga,
Indonesia. Subjects with BMI more than 25.00 kg/m 2 were classified as obese,
whereas subjects with BMI less than 24.99 kg/m 2 were classified as non-obese. A
simple randomized sampling method was used for selecting the subjects. Data
collection used anthropometric measurements including waist circumference, body
height and weight, and skinfold thickness and dietary assessment using 3x24 hour
food recalls. Kolmogorov-Smirnov was performed for analyzing the data distribution
and continued with Mann Whitney and independent t-test for data analysis. Results:
This study showed that central obesity status (p<0.001), body fat percentage
(p<0.001), energy (p<0.001), fat (p=0.012), and carbohydrate (p<0.001) adequacy
level significantly differed between obese and non-obese university students. But
protein adequacy level did not differ (p=0.061) between the two groups. Conclusion:
The study findings recommend for increasing student’s self-efficacy, especially obese
students, in regulating the amount of food intake, food composition, type, and
frequency.
Keywords: Energy, Macronutrients, Adequacy level, Body fat percentage, Obesity
55
76
THE USING OF HEALTH BELIEF MODEL FOR IMPROVING IRON
CONSUMPTION PATTERN AND HEMOGLOBIN VALUE IN FEMALE STUDENT
Stefani Verona Indi Andani, Yurike Dhika Adhela, Deandra Ardya Regitasari and
Trias Mahmudiono*
Department of Nutrition, Faculty of Public Health, University of Airlangga, Surabaya,

East Java
*Corresponding author: Trias Mahmudiono; Email: trias-m@fkm.unair.ac.id
ABSTRACT
Background and aims: Female adolesccents are prone to iron deficiency anemia
due to regular menstrual cycles and loss of basal iron which requires sufficient iron
intake from daily food consumption. Unfortunately nowadays adolescents tend to
commit infeasible diet decreasing high iron source consumption. Health Belief Model
consist of perceived susceptibility, perceived severity, perceived benefit, perceived
barrier, self efficacy and perceived threat encourages anemia prevention through
increasing iron consumption. Therefore, this study aims to analyze the effect of
Health Belief Model for elevating awareness of anemia and consuming iron properly.
Materials and methods: A quasi-experimental study was conducted in Saint
Stanislaus Senior High School, Surabaya, East Java involving 70 female students in
grade X and XI. There were intervention and control group consists of selected
students by simple random sampling technique. Results: The results showed
significant differences in perceived susceptibility (p<0,001), perceived severity (p =
0,009), perceived benefit (p<0,001), perceived barrier (p<0,001), self efficacy (p =
0,014), and perceived threat (p<0,001) and iron consumption level (p<0,001) after
implementing Health Belief Model in intervention group. It was found that the increase
of average score of HBM components and level of iron consumption in the
intervention group was higher than the control group. Meanwhile, the hemoglobin
value was not increased even after implementing HBM either in intervention or control
group. Conclusion: The using of Health Belief Model could increase the awareness
of anemia in female student and help to encourage changes in anemia prevention
behaviour through increasing iron consumption.
Keywords: Health Belief Model, Iron, Hemoglobin, Student
56
77
THE INFLUENCES OF FOOD CHOICES AND NUTRITIONAL STATUS AMONG
PRIMARY STUDENTS IN SELANGOR
Noor Suzana Osman1,2, Nur Shahiera Nor Safri3 and Sarina Sariman3
1
MARA, Puncak Alam, Selangor, Malaysia
2
Department of Nutrition Sciences, Kulliyyah of Allied Health Sciences, International
Islamic University Malaysia, Kuantan Campus, Pahang, Malaysia
3
Management & Science University, Shah Alam, Selangor, Malaysia
*Corresponding author: Noor Suzana Osman; Email: noorsuzana@iium.edu.my
ABSTRACT
Background and aims: Lack of knowledge about food choices often lead students to
make the wrong choice in choosing their food intakes and this may result in various
problems such as overweight and obesity, food poisoning, lack of attention during
classes when they do not mean it in making good food choices. Therefore, this
research was conducted to determine the factors that influence food choices and
nutritional status among school children in Selangor. Material and methods: This
cross-sectional descriptive study design was done among 196 primary school
students (53% boys and 46.9% girls) from four selected primary schools around
Selangor aged range from 10 to 11 years old. A modified self-administered
questionnaire consists of three sections of questions for socio-demographic, factors
that influence the food choice and anthropometry data was distributed randomly to
the respondents. The weight and height were measured using a TANITA digital
weighing scale and SECA body meter. Result: Data was analyzed in SPSS version
23.0 software reported that factors such as mood, sensory, natural content, weight,
familiarity, and ethical concern had higher scores as compared to health,
convenience, and price factors. However, the analysis of variance indicates showed
that the food choices of the students do not influence their nutritional status.
Conclusion: Factors such as socio-demographic, physiological, and food intake for
future research should be included in the study to provide more reliable data,
therefore, appropriate intervention programs can be planned to improve the health
outcome among school children.
Keywords: Food choice, Anthropometry, Primary school students
57
78
ASSOCIATION OF CHRONIC DISEASES RELATED TO HOUSEHOLD FOOD
INSECURITY AMONG RURAL MOTHERS AT SEMENYIH
Navamani Palanisamy and Sasimalani Surgunnam*
Faculty of Health and Life Sciences, Management & Science University

*
Corresponding author: Sasimalani Surgunnam; Email: sasimalani@msu.edu.my
ABSTRACT
Background and aims: Tendency of grabbing high calorie foods which are cheaper
due to their limited budget availability, directly or indirectly increases rate of chronic
diseases in terms of over nutrition. Therefore, this research aims to investigate the
association between household food insecurity status and risk of getting chronic
diseases among rural mothers at Semenyih, Selangor. Materials and methods: A
cross-sectional study was conducted and a total of 196 mothers between ages of 15-
55 years were purposively selected from Semenyih area. Mothers were recruited be-
cause they were primarily responsible for food acquisition and preparation in the
household. A questionnaire that included Malaysian Coping Strategy Index (MCSI)
and socio-demographic characteristics was self-administered by respondents for data
collection. The ratio of waist and hip (WHR) circumference was also calculated. Data
was analyzed using Statistical Package for the Social Sciences (SPSS) Version 23.0.
Results: Out of 196 respondents, 69 (35.2%) of them were in the low risk category of
getting chronic diseases with a mean WHR of 1.65 ± 0.48. The food insecurity status
was in less severe category with a mean value of 5.11 ± 2.89. An independent t-test
that was used to find the association of risk of getting chronic diseases with
household food insecurity severity status indicates there are statistically significant
correlation (p<0.05) between the two variables. Conclusion: The risk of chronic
diseases is not only influenced by food insecurity status but it is also affected by socio
-demographic factors such as income status and knowledge of respondents about
healthy foods.
Keywords: Chronic disease, Rural mothers, WHR, MCSI, Semenyih
58
79
PREPARATION AND CHARACTERIZATION OF PALM OIL IN WATER
MICROEMULSION FOR APPLICATION IN THE FOOD INDUSTRY
Parichehr Fatehi*1,2, Vicit Rizal Eh Suk1, Ahmad Salihin Hj Baba2 and Misni Misran1
1
Department of Chemistry, Faculty of Science, University of Malaya, Kuala Lumpur
2
Institute of Biological Sciences, Faculty of Science, University of Malaya,
Kuala Lumpur
*Corresponding author: Parichehr Fatehi; Email: parichehr.fatehi22@gmail.com
ABSTRACT
Background and aims: Microemulsions are a suitable carrier to protect the food
ingredients such as antioxidants, peptides, or proteins and vitamins from
environmental stress due to food processing and storage. However, the instability of
microemulsions limited it used in the food industry. Materials and methods: In this
work, we demonstrate the preparation of microemulsion from different ratios of palm
oil and Span 60 to achieve a potential formulation for carrying nutrients. Results: The
morphological study by an optical polarizing microscope showed the presence of the
spherical-shaped particles. Physical properties of the three different ratios of oil and
water, which were (50:50), (30:70), and (70:30), with the presence of the different
amount of Span 60 that incubated at 45.0±0.1 °C, room temperature, and 8.0±0.1 °C
were evaluated. The average particle size was found to be the smallest in the
presence of 7% Span 60 in the formulation 70/30 (O/W), and the zeta potential was
less than -30 mV for most of the formulations. The most stable pH was belonging to
the systems with 7% Span 60, and generally, systems in room temperature have
shown the least amount of changes in pH. Accelerated stability test showed that the
formulations containing 30/70 (O/W) and 50/ 50 (O/W), at 5%, and 7% emulsifier
were stable through the incubation period. Conclusion: This palm oil in water
microemulsion showed the potential to be further developed as delivery systems for
many hydrophobic nutrients such as vitamins, proteins or, peptides, and antioxidants
in the food and beverage industry.
Keywords: Microemulsions; Palm oil; Span 60; Zeta potential; pH
59
80
INFANT FEEDING PRACTICES AND DIETARY INTAKE: A MIXED METHODS
STUDY IN A RURAL SETTING IN MALAYSIA
Naleena Devi Muniandy1,2*, D Mohan1, P Allotey3 and DD Reidpath

1
School of Medical and Health Sciences, Monash University Malaysia
2
Faculty of Health Sciences, University Teknologi Mara
3
United Nations University, International Institute of Global Health
*Corresponding Author: Naleena Devi Muniandy;

Email: naleena@salam.uitm.edu.my / naleena.muniandy@monash.edu
ABSTRACT
Background and aims: Nutrition during the first 1000 days of life has been identified
as an important window of susceptibility for future health outcomes. A mixed-methods
design was employed in this study to assess the association between infant feeding
practices and dietary intake of infants aged 6 to 11 months old and the factors that
influence them. Materials and methods: The study was conducted in a rural setting
in Malaysia that involved a prospective cohort of 91 mother-infant pairs. A grounded
theory approach was used in exploring factors that influenced infant feeding
practices. Diet intake was assessed using a 2 days 24-hour diet recall while feeding
practices were assessed using an infant feeding style questionnaire. Results: The
results indicated high energy (858 ± 258 kcal for males and 1030 ± 323kcal for
females) and protein (26.8 ±1.39g) consumption of the infants compared to the
Recommended Nutrient Intake of Malaysia. Infants from a household income of
RM1000 to RM3000 had a lesser energy intake with β of -218.887 (95%CI -410
to -26.964) compared to infants from a household income of <RM1000. The
qualitative findings suggest that infant feeding practices in this setting were strongly
influenced by family members and food availability. Mothers from lower family income
group have limited food purchasing power for their infants. Conclusion: This study
highlights the importance of population based intervention to promote appropriate
nutritional intake from the early stages of life.
Keywords: Early life nutrition, Maternal and child nutrition, Mixed methods design,
Public health nutrition
60
81
EFFECT OF PALM OIL-DERIVED TOCOTRIENOL-RICH FRACTION ON WEIGHT
GAIN AND BLOOD GLUCOSE LEVEL IN STREPTOZOTOCIN-INDUCED
DIABETIC RAT MODEL
Muhammad Zulfiqah Sadikan1, Nurul Alimah Abdul Nasir1* and Renu

Agarwal2
1
Centre for Neuroscience Research (NeuRon), Faculty of Medicine, University
Teknologi MARA, Sungai Buloh, Selangor, 47000, Malaysia.
2
School of Medicine, International Medical University, Bukit Jalil, 57000 Kuala
Lumpur, Malaysia
*Corresponding author: Nurul Alimah Abdul Nasir; Email: nurulali-

mah@uitm.edu.my
ABSTRACT
Background and aims: Tocotrienol-rich fraction (TRF), has been demonstrated to

have blood glucose lowering property. Therefore, the aim of this study is to evaluate
the effect of palm oil-derived TRF towards the body weight and blood glucose level in
streptozotocin-induced diabetic rat model. Materials and methods: Nine-weeks old
of Sprague-Dawley rats weighing about 200-250g were divided into three groups;
normal control (N), diabetic control (DV) and diabetic TRF-treated (DT). N received
intraperitoneal injection (IP) of citrate buffer, whereas, diabetes was induced IP STZ
(55 mg/kg body weight). TRF was given via oral gavage at the dose of 100mg/kg
once daily for 12 weeks, whereas DV and N similarly received vehicle. Throughout
the treatment, weight and blood glucose level were monitored once a week. Results:
Body weight gain was reduced in DV and DT compared to N (p<0.001) from week 1
post-STZ induction until the end of treatment period. However, improved weight gain
was seen in DT compared to DV (p<0.05) from week 7 post-STZ induction until the
end of treatment period. Similar trend was seen in the blood glucose level, in which
DV and DT have higher blood glucose level compared to N (p<0.001). Improvement
of the blood glucose level was observed in DT compared to DV (p<0.05) from the first
week post-STZ induction until the end of treatment period. Conclusion: Oral
administration of TRF at 100 mg /kg body weight once daily for 12 weeks minimally
improved body weight gain and blood glucose level in streptozotocin-induced diabetic
rat model.
Keywords: Tocotrienol-rich fraction, Diabetes, Weight gain, Blood glucose level
61
82
FORMULATION FOR BISCUIT SPREAD
Ruzaina Ishak1*, Nurul1, Rabiatu1, Khalisanni2 ,Norizzah3 and Norlaila3

1
2
Malaysian Agricultural, Research and Development Institute, Serdang
3
Faculty of Applied Sciences, Universiti Teknologi MARA, 40150 Shah Alam,
Selangor
ABSTRACT
Background and aims: Most of the chocolate products their 90% of total fats are
from Cocoa Butter (CB). Palm Stearin (PS) know to have high melting point with slip
melting point (°C) 46.6-53.8 and were used in this study to prepare dark and white
chocolate by optimising tempering process. The aims of this study are to develop a
high resistance chocolate coating suitable for hot weather and improve its health
benefits by adding Vitamin C. Materials and methods: In this study, dark and white
chocolate were developed at various formulation which were control (100% CB),
formulation 1 (75% PKS, 25% CB), formulation 2 (50% PKS, 50% CB), formulation 3
(25% PKS, 75% CB) and were investigated on viscosity, pH and coating pickup. As
for sensory evaluation, 30 panellists evaluated the samples on their appearance,
aroma, sourness, after taste, touch-sensitivity, melt-in-hand, mouth feel and overall
acceptability. Chocolate develop using formulation 3 had significantly higher viscosity
compared to all formulations. Results: There was no significant difference in pH of
formulation 1,2 and 3 but control formulation have slight increase in pH value by 1
because absence of Vitamin C. In addition, formulation 3 with the most PS substitute
dark and white chocolate were most preferred by the sensory panellist where a score
range of 7-8 were given for all sensory attributes. Conclusion: Overall, the result
obtained supports the substitution of CB to PS at percentage of 75% in dark
chocolate due to its effective role in increasing heat sensitivity of the chocolate.
Keywords: Palm kernel stearin, Cocoa butter, Chocolate, Vitamin C, Heat resistance
62
83
CHARACTERISATION OF PHYSICOCHEMICAL AND THERMAL PROPERTIES
OF PALM OLEIN AND WINGED BEAN (PSOPHOCARPUS TETRAGONOBOLUS)
SEED OIL BLENDS
Elina Hishamuddin*, Saw Mei Huey and Azmil Haizam Ahmad Tarmizi
Product Development and Advisory Services Division, Malaysian Palm Oil Board
(MPOB), Kajang, Selangor, Malaysia
*Corresponding author: Elina Hishamuddin; Email: elina@mpob.gov.my
ABSTRACT
Background and aims: Incorporation of oils from non-conventional sources with

palm oil products provides a sustainable source of novel oils with varied
characteristics, improved functionality and enhanced nutritional value. Materials and
methods: Palm olein (POo) was blended with 25, 50 and 75% of winged bean
(Psophocarpus tetragonobolus) seed oil (WBSO) and the physicochemical properties
of the blends were characterised for their fatty acid composition (FAC), triacyglycerols
(TAG), iodine value (IV), cloud point and thermal behaviour by differential scanning
calorimetry (DSC). Results: Addition of 75% WBSO into POo produced the highest
IV of 70.4 due to the significant increase in the unsaturated fatty acids content from
55% in the POo to 63% in the blend. The lowest cloud point of 8.8 °C was observed
in the oil blend containing 50% WBSO. TAG analysis showed that the majority of
diunsaturated TAG content within the blends increased as WBSO ratio in POo
increased. WBSO was also found to contain about 3% of SSLg + PBB TAG
consisting mainly of long-chained saturated fatty acids with carbon chain lengths
between 18 and 24, plausibly contributing to the highest cloud point of 9.8 °C
observed with 75% WBSO addition. Consequently, thermal behaviour analysis by
DSC indicated higher onset temperatures for crystallisation with increasing
proportions of WBSO in the POo, with melting thermograms correspondingly showing
decreasing onset melting temperatures. Conclusions: Blending POo with WBSO
modified the physicochemical characteristics of the oils resulting in a novel oil blend
with enhanced unsaturation levels and improved cold stability.
Keywords: Palm olein, Winged bean seed oil, Blending, Triacylglycerols, Fatty acid
composition
63
84
HEALTH RISK ASSESSMENT OF HEAVY METALS IN THE MOST PREFERRED
PROCESSED SEAFOOD AMONG MALAYSIAN
Pravina Jeevanaraj1*, Halimah Tholib1, Nor Aliah Ahmad Foat1 and Nurul Izzah
Ahmad2
1
Department of Diagnostic and Allied Health Science, Faculty of Health & Life
Sciences, Management & Science University, 40100 Shah Alam, Selangor.
2
Environmental Health Research Centre, Institute of Medical Research, 50588 Kuala
Lumpur, Wilayah Persekutuan Kuala Lumpur
*Corresponding author: Pravina Jeevanaraj; Email: pravina_deligannu@msu.edu.my
ABSTRACT
Background and aims: Malaysians are the highest seafood consumers in the
region. However, environmental pollutants have put the safety of seafood at stake,
heavy metals among others. This study was done to quantify mercury (Hg), lead (Pb),
cadmium (Cd) and arsenic (As) in processed seafood and the associated health risk.
Materials and methods: The most preferred processed seafood was identified in a
pilot survey conducted in Klang Valley. A total of 41 salted seafood samples
(anchoives, fourfinger threadfin, toli shad and acetes) and 40 canned fish samples
were purchased from local distributors. The samples (0.5g) undergo acid digestion in
Multiwave 3000 with HNO3 and H2O2 as digester. Heavy metal levels were
quantitated using ICP-MS. Total hazard quotient (THQ), lifetime cancer risk (LCR)
and total risk (TR) was calculated to assess the chronic cancer and non-cancer risk
due to the heavy metals. Results: Canned sardines had the highest level of As
(13.11±3.83 µg/g), followed by salted acetes (10.22±2.16 µg/g), canned mackerel
(6.14±0.55 µg/g) and salted fourfinger threadfin (5.54±0.61µg/g). Toli shad had the
highest Cd (0.51±0.58 µg/g) and Pb (3.36±2.16 µg/g) levels whereas mercury was
highest in threadfin (1.01±0.69 µg/g). Acetes had the the highest non-cancer risk but
at an acceptable level (THQ=0.50±0.11). Acetes also pose an unacceptable LCR
from As exposure (LCR As = 2.04 x 10-4) while TR was unacceptable for consumption
of anchoives (1.09 x 10-4) and acetes (2.12 x 10-4). Conclusion: The two species,
salted anchoives and acetes, should be consumed with caution especially by the
sensitive group.
Keywords: Processed seafood, Heavy metal, Hazard quotient, Lifetime cancer risk
64
85
ASSESSMENT OF POTENTIAL ANTICANCER EFFECTS OF TRADITIONAL
MALAYSIAN VEGETABLES (ULAM) USING ZEBRAFISH PHENOTYPIC ASSAY
Alya Hanisah Omar1, Kue Chin Siang1, Roza Dianita2 and Yu Ke-Xin1*
1
Faculty of Health and Life Sciences, Management and Science University, 40100
Shah Alam, Selangor, Malaysia
2
School of Pharmaceutical Sciences, Universiti Sains Malaysia, 11800 USM Pulau
Pinang, Malaysia
*Corresponding author: Yu Ke-Xin; Email: kxyu@msu.edu.my
ABSTRACT
Background and aims: Traditional Malaysian vegetables, known as ulam, are

believed to have healing properties among the local community. Ulam is commonly
reported to have high antioxidant activity, thus have a potency as anticancer agent.
This study aimed to determine the toxicity and potential anticancer effects of eight
ulam (Cosmos caudatus, Gynura procumbens, Labisia pumila, Phaleria macrocarpa,
Polygonum minus, Piper sarmentosum, Premna foetida and Sauropus androgynous)
using zebrafish embryo model, as the zebrafish embryogenesis and tumorigenesis
have similar mechanism. Materials and methods: Plant extracts were prepared by
methanol maceration and concentrated using rotary evaporator. Concentrations of
plant extract ranging from 0.3-100 μg/mL were tested on zebrafish embryo. The
toxicity and teratogenicity of embryo were evaluated. Results: Among all tested
species, L. pumila var. alata and S. androgynous showed the strongest lethal effect
towards zebrafish embryos with LC50 values of 4.31 and 36.75 μg/mL, respectively.
For phenotypic assay, P. foetida induced pericardial edema at 100 µg/mL with
normalized measurement of 124.0 ± 4.6% (p < 0.05, median = 124.3%). S.
androgynus induced 70.9 ± 4.2% of curve trunk at 30 µg/mL. The other samples have
no significant defect. Conclusion: The results suggested P. foetida and S.
androgynous may interrupt VEGF and Notch cancer related pathways, respectively,
which are essential for tumor growth.
Keywords: Labisia pumila, Premna foetida, Sauropus androgynus, Zebrafish

phenotypic assay, Toxicity
65
86
PROLONGED EFFECT OF TEA AND COFFEE CONSUMPTION ON DANIO RERIO
BEHAVIOUR AND BONE DENSITY STUDY
Nur Syahirah Zaharuddin.1, Muhammad Danial Che Ramli.1,2, Anita Zara

Weinheimer.1,
Sanusi Junedah.3 and Mahathir Mohd Uzid1,2*
1
Department of Diagnostic and Allied Health Science, Faculty of Health and Life
Science, Management and Science University (MSU), Shah Alam, Selangor,
Malaysia
2
Center of Excellent, Research Management Centre, MSU
3
Department of Anatomy, Faculty of Medicine, University Malaya, Kuala Lumpur,
Malaysia
*Corresponding author: Mahathir Mohd Uzid; Email: ma-

hathir_mohduzid@msu.edu.my
ABSTRACT
Background and aims: Tea (Camellia sinensis) and coffee (Coffea arabica and
Coffea robusta) are the most commonly consumed refreshment worldwide. The study
aim is to assess the cytotoxicity of prolonged exposure of tea and coffee toward
embryo and adult zebrafish. Materials and methods: Adult female zebrafish (Danio
rerio) was treated with 500mg/ml, 200mg/ml, 100mg/ml, 50mg/ml and 25mg/ml
concentration to determine the efficacy of tea and coffee toward bone density by
visualization of anatomy and physiological changes through MRI analysis. Prior to
adult zebrafish analysis, zebrafish embryos were treated with 75%, 50%, 25%,
12.5%, 6.25% and 3.125% concentration to check the cytotoxicity effect from each
solution. The anatomy and physiological changes was observed and compared with
untreated embryo. Histology and MRI study of adult female zebrafish was also
conducted. Results: The prolonged effect of tea (Camellia sinensis) and coffee
(Coffea robusta and Coffea arabica) has shown ambiguous results toward bone
density.Thin blood film showed no significant changes toward red blood cell, white
blood cell and platelet morphology as well as count. Abnormal heartbeat, somite
deformation, tail formation, pericardial edema and delayed hatching rate were
observed in coffee compared to tea on zebrafish. Histological findings interpret the
decreasing of mineral density and increased bone fragility within prolonged
consumption of tea and coffee. More anxious response of the zebrafish under study
under the influence of coffee was observed. Conclusion: Overall, high dose of
prolonged tea and coffee had slightly negative effect on bone mineral density for adult
Danio rerio that would lead to early osteoporosis development.
66
87
UTILIZATION OF MANGO (MANGIFERA INDICA) SEED KERNEL BUTTER AS A
SUBSTITUTE OF COCOA BUTTER IN CHOCOLATE PRODUCTION
Sarwini Ponnusamy1, Wan Ezie Adila Wan Adnan1* and Nur Hafizah Harun2
1
2
Academy of Contemporary Islamic Studies, Universiti Teknologi MARA, Shah Alam,
Malaysia
ABSTRACT
Background and aims: Cocoa butter is considered as a vital ingredient in

confectionery product especially in chocolate. Cocoa butter is becoming increasingly
expensive as the worldwide generation of cocoa is in decrease because of certain
limitation which leads the food industry to find the similar quality of cocoa butter. This
study is to explore the potential source of Mango (Mangifera indica) seed kernel
butter as an alternative to cocoa butter in confectionery product. In this study,
chocolates were developed by substituting mango seed kernel butter at various
formulation. Materials and methods: The samples are control (0%MSKB),
Formulation 1 (40%MSKB) and Formulation 2 (60%MSKB). Thirty semi-trained
panellists evaluated the samples according to colour, aroma, appearance, softness,
grittiness, greasiness, after taste and overall acceptability for sensory evaluation.
Results: The results of sensory evaluation showed that there is no significant
difference for all the attributes using hedonic test. The results of proximate and
physical analysis showed there is no significant difference (p>0.05) in ash, protein,
moisture content and melting point of all the three samples. Besides, Formulation 2
(60%MSKB) has significant (p<0.05) lower carbohydrate (42.9 ±1.0g/100g) and
significant higher in fat (47.9 ±1.0g/100g) and energy (622 ±1.0g/100g) compare to
control and Formulation 1. Conclusion: From the results we can conclude that,
mango butter in Formulation 1 has potential to substitute cocoa butter in
chocolate.
Keywords: Cocoa butter, Mangifera indica, Mango seed kernel butter,

Chocolate
67
88
EVALUATION ON ANTIOXIDATIVE ACTIVITY AND TOXICITY OF MORINGA
OLEIFERA LEAVE EXTRACTS ON ZEBRAFISH EMBRYO
Nurul Fatin Syazleen binti Mohamad Shariff1, Ng Chean Hui2 and Kue Chin Siang1*
1
Department of Diagnostic and Allied Health Sciences, Faculty of Health and Life
Sciences, Management & Science University, 40100 Shah Alam, Malaysia.
2
School of Pharmacy, Management & Science University, 40100 Shah Alam,
Malaysia.
*Corresponding author: Kue Chin Siang; Email: cskue@msu.edu.my
ABSTRACT
Background and aims: Moringa oleifera (MO) is a herbal remedy that rich in
essential amino acid and phytochemicals in the leaves, seeds and pods. It is
becoming a famous food in various ethnic groups, and the consumption is increasing
worldwide. However, there is no safety profile of the organic solvents MO leave
extracts, nor documented teratogenicity aspect. This study was sought to compare
the antioxidative activity and the toxicity of ethanolic and methanolic MO leave
extracts in zebrafish embryo. Materials and methods: The MO leaves were
extracted with methanol and ethanol using the Soxhlet method. The anti-oxidative
activity was determined using DPPH radical scavenging assay. Concentration of
extracts ranging from 3-1000 μg/mL were used and incubated with the zebrafish
embryo. The toxicity of the extracts on zebrafish embryo was then observed post 72
hours of fertilization. Results: Both methanolic and ethanolic MO leave extracts have
relatively similar antioxidative activity, with IC50 of 14.974 mg/mL and 20.398 mg/mL,
respectively. For acute toxicity, methanolic extract is more toxic, with LC 50 of 42.242
μg/mL compared to ethanolic extract, LC50 of 250.889 μg/mL. There is no significant
teratogenicity observed in the zebrafish embryo at both extracts. Conclusion: This
study suggests that methanol and ethanol MO leaves extracts have the strong
antioxidative activity, and ethanolic leave extract is relatively safer than methanolic
extract.
Keywords: Moringa oleifera, Organic solvent extract, Zebrafish embryo, DPPH
68
89
COMBINED EFFECTS OF DURIAN (DURIO ZIBETHINUS MURR.) AND
Β-GLUCAN ON GLYCAEMIC RESPONSE AND FOOD INTAKE
Nur Atirah A Aziz* and Abbe Maleyki Mhd Jalil
School of Nutrition and Dietetics, Faculty of Health Sciences, Universiti Sultan Zainal
Abidin (UniSZA), Kuala Nerus, 21300, Terengganu, Malaysia
*Corresponding author: Nur Atirah A Aziz; atirah_aziz@ymail.com
ABSTRACT
Background and aims: Durian (Durio Zibethinus Murr.) is a native fruit to southeast
Asian countries and is known for its notorious stench. However, durian has a smooth
and creamy taste, and is rich in macronutrients (carbohydrate, protein and fat) and
bioactive compounds (i.e. flavonoids) and volatile compounds (i.e. esters and short
chain fatty acids). The aim of this study was to determine the combined effects of
durian and β-glucan on glycaemic response and food intake in rats. Materials and
methods: After acclimatisation, male Sprague-Dawley rats were randomised into four
groups as follow: i) Control ii) Durian iii) β-Glucan and iv) Durian + β-glucan. Oral
glucose tolerance test (OGTT) was performed to determine the short-term effects on
glucose response. The supplementation was given by gastric intubation. Blood was
obtained by tail snipping before (fasting, 0 min) and at 15, 30, 60, 90 and 120 min
after supplementation and assayed for glucose concentrations. Results: Durian
significantly reduced (p<0.05) postprandial glucose responses at 30, 60 and 90 min
compared with control. Durian also significantly (p=0.001) reduced glucose responses
at 120 min compared with control and β-glucan groups. A combination of durian and
β-glucan significantly (p<0.05) reduced glucose responses at 60, 90 and 120 min
compared with control. Food intake of durian + β-glucan group was significantly
(p<0.008) lower compared with control, durian and β-glucan groups. Conclusion:
This study suggests that a combination of durian and β-glucan has the potential to
reduce glycaemic response and food intake but this need to be confirmed in human
study.
Keywords: Durian, β-glucan, Glucose response, Food intake
69
90
NUTRIENT INTAKES, IRON STATUS AND THEIR ASSOCIATIONS AMONG PREGNANT WOMEN IN
SELANGOR AND KUALA LUMPUR
Tan Meng Lee1, Chin Yit Siew1,2 *, Woon Fui Chee1, Siti Huzaifah Mohamed Hussien1, Muliana
Edi1, Farhan Hassan Shazalli1, Lim Poh Ying3, Gan Wan Ying1, Geeta Appannah1 and Chan
Yoke Mun1,2
1
Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra
Malaysia, Selangor, Malaysia
2
Research Centre of Excellence, Nutrition and Non-Communicable Diseases, Faculty of
Medicine and Health Sciences, Universiti Putra Malaysia, Selangor, Malaysia
3
Department of Community Health, Faculty of Medicine and Health Sciences, Universiti Putra
Malaysia, Selangor, Malaysia
*Corresponding author: Chin Yit Siew; Email: chinys@upm.edu.my
ABSTRACT
Background and aims: Iron deficiency is the most common nutritional deficiency
worldwide and also the most common reason of anaemia during pregnancy. Howev-
er, comprehensive nutrient intakes and iron status among pregnant women remain
underexplored in Malaysia. Therefore, this study aimed to investigate the nutrient
intakes, iron status and their associations. Materials and methods: A cross-sectional
study was conducted among third trimester pregnant women aged 18 to 40 years
old, attending selected health clinics in Selangor and Kuala Lumpur. Data from 363
subjects were collected through face-to-face interviews and blood sample collections.
Intakes of 30 nutrients were assessed using a semi-quantitative Food Frequency
Questionnaire. Iron status was assessed using serum ferritin (SF), whereby 1 ml of
blood sample was collected. Results: Only nutrient intakes for carbohydrate, fat,
protein, thiamin, riboflavin, pyridoxine, folate, cobalamin, vitamin C, vitamin E,
calcium, zinc, iron and sodium met the Malaysian Recommended Nutrient Intakes
(RNI) 2017. The remaining nutrient intakes were failed to meet the RNI. Prevalence of
iron deficiency (SF<15µ g/l) was 25.6%, with mean ± SD of 32.59 ± 23.93µ g/l. Mean
serum ferritin was significantly and positively associated with nutrient intakes of niacin
(r=0.112, p=0.032), folate (r=0.164, p=0.002), vitamin C (r=0.134, p=0.011), selenium
(r=0.152, p=0.004), zinc (r=0.139, p=0.008) and iron (r=0.104, p=0.047). Conclusion:
The findings may indicate the importance of other nutrient intakes including niacin,
selenium and zinc besides the common nutrient intakes of iron, folate and vitamin C
for improving the iron status among pregnant women.
Keywords: Nutrient intakes, Iron status, Iron deficiency, Serum ferritin, Pregnant
women
70
91
COMPARATIVE CONVENTIONAL EXTRACTION METHODS OF CLINACANTHUS
NUTANS ON ANTIOXIDANT ACTIVITY AND TOXICITY
Chuah Pei Ni1, Dhalini Nyanasegaram1, Yu Ke-Xin2, Rasny Mohamed Razik1, Samer
Al-Dhalli1, Khozirah Shaari3 and Ng Chean Hui*
1
School of Pharmacy, Management & Science University, Malaysia.
2
Faculty of Health and Life Sciences, Management and Science University, Malaysia.
3
Laboratory of Natural Products, Institute of Bioscience, Universiti Putra Malaysia,
Malaysia.
*Corresponding author: Ng Chean Hui; Email: chng@msu.edu.my
ABSTRACT
Background and aims: Clinacanthus nutans is a medicinal herb that commonly used
in treating various diseases. The present study was undertaken to evaluate the
antioxidant and toxicity activities of C. nutans leaves to establish the safety profile of
the plant. Materials and methods: The C. nutans leaves were extracted with ethanol
using three extraction methods, i.e. soxhlet, maceration and magnetic stirring.
Antioxidant property of C. nutans were evaluated using 2,2’-diphenyl-1-pierylhydrazyl
(DPPH) free radical scavenging assay. Additionally, cytotoxic activity against brine
shrimp was was evaluated based on LC50 (lethality concentration) after 24 hours of
exposure to the plant extract. Results: The highest total phenolic content (TPC) of C.
nutans was observed with soxhlet extraction method (98.87±6.02mg of gallic acid
equivalents (GAE/g) followed by maceration (68.77±1.41mg of GAE/g) and magnetic
stirring (46.75±1.41mg of GAE/g). Interestingly, the opposite was observed in total
flavonoid content (TFC) content analysis. Remarkable highest TFC was observed
with magnetic stirring (568.90±2.80mg of rutin equivalent (RE)/g) followed by
maceration (249.60±1.61mg of RE/g) and soxhlet (174.8±1.00mg of RE/g). On the
other hands, the extract obtained using maceration method showed the highest anti-
oxidant activity (IC50: 14.18mg/mL compared to ascorbic acid 144.36μg/mL).
Conclusion: It can be concluded that both phenolic and flavonoids are responsible
for the activity, and maceration method could be used to enhance the antioxidant of
C. nutans. Cytotoxicity of C. nutans from all extraction methods showed similar LC50
values with maceration (8.11mg/mL), soxhlet (8.06mg/mL) and magnetic stirring
(7.19mg/mL), respectively. Based on Meyer’s toxicity index, all extracts were
non-toxic (LC50>1mg/mL).
Keywords: Clinacanthus nutans, Free radical scavenging, Cytotoxic activity, Gallic

acid equivalents, Rutin equivalent
71
92
THE ASSOCIATION OF BINGE EATING BEHAVIOUR AND ANTROPOMETRIC
INDICATORS AMONG UNIVERSITY STUDENTS IN SHAH ALAM
Farhia Mohamed Ali and Tan Seok Tyug*

Management and Science University, 40100 Shah Alam, Selangor Darul Ehsan,
Malaysia.
*Corresponding Author: Tan Seok Tyug; Email: sttan@msu.edu.my
ABSTRACT
Background and aims: Binge eating behaviour refers to the consumption of large
amounts of food that normal people would not have eaten in a certain duration of
time. Early detection of binge eating behaviour helps to prevent the onset of eating
disorders including Bulimia Nervosa and Binge Eating Disorder. Literature claimed
that eating disorders usually begin in the late teens or early 20s and therefore this
study aims to assess the Binge Eating Behaviour among university students in Shah
Alam, Selangor. Materials and methods: A total number of 130 respondents was
recruited into the present study using random sampling method. The Self-Regulation
of Eating Behaviour Questionnaire (SREBQ) was used to assess the binge eating
behaviour in respondents while anthropometric measurements were taken using
Bioelectrical Impedance Analyser (BIA). Results: Findings indicated that the total
mean score for SREBQ was 3.11 ± 0.51, which reflects that the respondents had a
medium level of eating regulatory skill. The present study also demonstrated that
gender was associated with binge eating behaviour. However, no association was
observed between other anthropometric indicators (BMI, total body fat and level of
visceral fat) and binge eating behaviour. Conclusion: There is a need to call for
eating disorder-related prevention program among the undergraduate students.
Keywords: Binge eating behaviour, Eating disorders, Self-Regulation of Eating

Behaviour Questionnaire (SREBQ), University students, Shah Alam
72
93
EFFECT ON BLOOD GLUCOSE, BIOCHEMICAL AND HISTOLOGICAL STUDY
OF OLANZAPINE AND HIGH FAT DIET IN RATS
Sahara Juita and Kiran Nilugal*
School of Pharmacy, Management and Science University, 40100 Shah Alam,

Selangor Darul Ehsan, Malaysia
*Corresponding author: Kiran Nilugal; Email: kiran@msu.edu.my
ABSTRACT
Background and aims: Olanzapine is widely prescribed in the treatment of

schizophrenia and various psychiatric illnesses by acting as dopamine D 2 and
serotonin 5-HT2 receptors antagonist. Schizophrenia patients have been reported to
eat a diet that contain higher in fat and lower in fiber. High dietary fat intake can
predispose to the development of metabolic abnormalities and exacerbate hepatic
changes. The study was aimed to investigate the effect of olanzapine and high fat diet
on blood glucose, lipid profile and the liver. Materials and methods: Twenty-four
healthy male Sprague Dawley rats were separated into the following groups: Group I
was given normal diet, Group II was given high fat diet, Group III was given high fat
diet and olanzapine (5 mg/kg/day intraperitoneally twice daily) and group IV was
given normal diet and olanzapine (at same dose). After 30 days, the blood samples
were collected to assess levels of blood glucose and total lipid profile. Also, liver
specimens were processed for histological study by light and electron microscopes.
Results: Group III showed significant increase in blood glucose (p < 0.05), total
cholesterol (p<0.05), low-density lipoprotein-cholesterol (p<0.05) and decrease in
high-density lipoprotein-cholesterol (p<0.05) when compared to positive control.
While group III and IV revealed several histological changes including, dilatation and
congestion of central veins and blood sinusoids as well as inflammatory cellular
infiltration in the portal areas. Conclusion: These results suggest that olanzapine
and high fat diet has affects the total lipid profile, glucose metabolism and the liver of
Sprague Dawley rats.
Keywords: Olanzapine, High fat diet, Normal diet, Rat
73
94
THE EFFECTS OF SUPPLY CHAIN MANAGEMENT PRACTICES TOWARDS THE
OPERATIONAL PERFORMANCE OF FAMILY RESTAURANT IN SHAH ALAM
Rafeah Taib Ali* and Zainulariffin Affan Bin Zainal
Department of Health Professional Faculty of Health & Life Sciences Management &
Science University, Shah Alam, Malaysia
*Corresponding author: Rafeah Taib Ali; Email: rafeah_taib@msu.edu.my
ABSTRACT
Background and aims: Supply chain management studies in food service operation
are lacking in developing countries. The purpose of this study is, therefore, to
identifying the relationships among the supply chain management practices (SCMP),
and the performance of their operation. To conduct this study, SCMPs are defined as
a multidimensional concept, including both sides of the supply chain (i.e. downstream
and upstream). The three SCMPs which are strategic supplier, information sharing,
and postponement considered in this study are developed, tested and validated in the
literature by researchers. Materials and methods: For this study, the data were
obtained from respond of questionnaire which has been distributed to managers in
family restaurant in Shah Alam. The questionnaires were given to 100 managers of
the restaurant and industry players in Shah Alam in order to obtain information and
in-depth knowledge about the effects of supply chain management towards operation
performance of family restaurant. Analysis used in this study include correlation and
multiple regression technique to trace causal relationships between variables
constructs. Results: The result indicates that strategic supplier partnership,
information sharing, and postponement have a positive relationship towards the
operational performance of family restaurant. Conclusion: This study fills information
gap that needed by food service operation industry. This study is helpful for filling the
gap that falls in the literature and methodological gap in the context of supply chain
management. Besides, it helps to give competitive advantage to the organisational
performance.
Keywords: Performance, Supply Chain Management, Practices, Family Restaurant,

Operational Performance
74
95
EVALUATION OF THE EFFECT OF AN AQUEOUS EXTRACT OF IRRADIATED
LABISIA PUMILA ON ZEBRAFISH EMBRYO (DANIO RERIO) THROUGH ACUTE
TOXICITY ASSAY ASSESSMENT
Punithaamalar Manokaram1, Norshafarina Shari1, Hasnah Bahari2, Mahathir Mohd

Uzid1, Muhammad Danial1, Azrina Zainal Abidin1 and Santhra Segaran Balan1*
1
Department of Diagnostic and Allied Health Sciences, Faculty of Health
and Life Sciences, Management and Science University, Shah Alam,
Malaysia
2
Departments of Human Anatomy, Faculty Medicine and Health Sciences,
Universiti Putra Malaysia, Serdang, Malaysia
*Corresponding author: Santhra Segaran Balan; Email:

santhra@msu.edu.my
ABSTRACT
Background and aims: Labisia pumila has been usually related to be powerful in
curing many illnesses due to menopause. However, this plant showed possible
toxicity effect on zebrafish embryo. Thus this study was designed to differentiate the
toxicity activities of irradiated L. pumila in different doses which were exposed to 0, 3,
6, 9 and 12 kGy. Materials and methods: A total of 5 different dose of irradiated
L.pumila were collected and the toxicity assessed through zebrafish embryo acute
toxicity test. The survival rate and hatching rate were observed. Results: The survival
rate of zebrafish embryo decreased as the doses of irradiated extract increase for L.
pumila The LC50 values of irradiated extract L.pumila is 3.7µm/ml for 0 kGy dose and
for 3, 6, 9 and 12 kGy dose is 1.8µm/ml respectively. Hatchability of Danio rerio
embryo reduced as the concentration of L.pumila extract increase while no hatching
was observed in the highest concentration 3.7µm/ml to 30.0µm/ml for all doses.
Conclusion: Hence, irradiated of this plant extract was safe to be consumed due to
is pharmaceutical effect but it still exhibited mild toxicity effect on zebrafish embryo.
The different irradiated doses show change of toxicity level of this plant which higher
doses show mild toxicity to the zebrafish embryo compared to low doses exposure.
Keywords: Labisia pumila, Irradiation, Zebrafish, Heartbeat, Hatching
75
96
THE ASSOCIATION BETWEEN OSTEOPOROSIS KNOWLEDGE, HEALTH
BELIEF AND CALCIUM INTAKE BEHAVIOUR AMONG STUDENTS IN A
MEDICAL SCIENCES UNIVERSITY
Chiang Wan Ling and Mohammad Husni Ahmad Jamal*
Centre for Research and Graduate Studies, Cyberjaya University College of Medical
Sciences, Cyberjaya, Selangor Darul Ehsan, Malaysia
*Corresponding author: Mohammad Husni Ahmad Jamal; Email:

husni@cybermed.edu.my
ABSTRACT
Background and aims: Osteoporosis is a global concern with significant impact on

morbidity, mortality, quality of life and cost. There is limited research published on
osteoporosis knowledge and belief in Malaysian young adults. The objectives of this
study were to determine the association between osteoporosis knowledge, belief and
calcium intake behaviour among students in a medical sciences university. Materials
and methods: This study was conducted using cross-sectional design at Cyberjaya
University College of Medical Sciences, from September to November 2018.
Malaysian students, aged 18 to 40 were selected using stratified randomisation
method. Pilot testing and validation of questionnaire were performed. Questionnaire
consisted of osteoporosis knowledge test (OKT), osteoporosis health belief scale
(OHBS) and osteoporosis preventing behaviours survey (OPBS). Descriptive
statistics, correlation and multiple linear regression were used. Results: The
response rate was 93.0% (n=333). The mean score of OKT was moderate
(50.4±16.48). The mean score of OHBS subscales was moderate to high, that is
moderate perceived susceptibility (14.2±4.02), moderate perceived seriousness
(20.4±4.67), moderate perceived barriers to calcium (14.4±3.99), moderate health
motivation (21.6±3.79) and high perceived benefits of calcium (23.1±3.94). Only
37.8% of participants consumed adequate dairy products. OKT was significantly
correlated with perceived benefits of calcium (r=0.127, p=0.020), perceived barriers to
calcium (r=-0.208, p<0.001) and health motivation (r=0.173, p=0.002). Conclusion:
In this study, participants with high OKT had high OHBS. According to Health Belief
Model, high OHBS leads to positive behavioural changes. Therefore, future
educational programme should emphasise the importance of osteoporosis knowledge
in young adults.
Keywords: Osteoporosis knowledge, Osteoporosis health belief, Consumption of

dairy products, Young adults, Malaysia
76
97
ASSOCIATION BETWEEN BREASTFEEDING PRACTICES AND POSTPARTUM
DEPRESSION AMONG MOTHERS IN SHAH ALAM, SELANGOR
Nur Jasmine Jalid and Sarina Sariman*
ABSTRACT
Background and aims: Postpartum depression (PPD) is a serious mental health

condition that affects women who have recently given birth. This study aimed to
investigate the association between breastfeeding practices with PPD among
mothers. Materials and methods: A cross-sectional study was conducted among
204 mothers within six months postpartum in Shah Alam, Selangor. A self-
administered questionnaire was used to obtain socio-demographic information and
breastfeeding practices. Depressive symptoms were assessed using the Edinburgh
Postnatal Depression Scale (EPDS). All the data were analyzed using SPSS
version 23.0 Results: The prevalence of PPD was 16.2%. Most of the mothers still
breastfed their infants (76.5%), initiated breastfeeding right after delivery (85.8%) and
reported of having very pleasant experience during breastfeeding (43.1%). However,
62.3% of the mothers reported that they faced difficulties in breastfeeding. Significant
association was seen between breastfeeding practices; stopped breastfeeding
(χ2=7.811, p=0.005), not initiating breastfeeding right after delivery (χ2=8.355,
p=0.004), facing difficulties in breastfeeding (χ2=4.579, p=0.032) and pressured to
breastfeed (χ2=6.838, p=0.009) with PPD which indicates PPD is dependent of
breastfeeding practices. Conclusion: Breastfeeding practices appeared to be
inversely associated with PPD. Breastfeeding support group and knowledge sharing
on benefits of breastfeeding practices need to be enforced to reduce risk of maternal
depression.
Keywords: Postpartum depression, Breastfeeding practices, Mothers
77
98
ASSOCIATION OF FOOD INSECURITY AND GROWTH STATUS WITH
BEHAVIOR OF PRIMARY SCHOOL CHILDREN AMONG ORANG ASLI IN NEGERI
SEMBILAN
Rahmah Begam Basir Mohammed and Sarina Sariman*
ABSTRACT
Background and aims: Food insecurity is highly prevalent among Orang Asli
populations which may contribute to poor growth status and behavioral problem
among primary school children. Thus, this study aimed to determine food insecurity
and growth status influences towards behavioral aspect of primary school children.
Materials and methods: A cross-sectional study was conducted among 196 primary
school children aged from four Orang Asli primary school in Negeri Sembilan. A
structured questionnaire consists of socio-demographic, Radimer/Cornell Food
Insecurity questionnaire and Strength and Difficulty Child Behavior questionnaire
were used in this study. Growth status of children was determined using WHO
ANTHRO Plus software. Results: Average household income of Orang Asli
populations was RM 910.10 ± 402.43. Most (93.8%) of the Orang Asli children comes
from food insecure household, with high prevalence (27%) were under individual food
insecurity category. Most of the children had normal HAZ (80.6%) and BAZ (73.5%),
while 11.7% and 11.2% were overweight and obese, respectively. Approximately,
61.7% of children had normal behavior with average score of 11.92 ± 6.84. Chi-
square test showed that food insecurity (X²= 5.17, p>0.05) and growth status of
children (X²= 16.58, p>0.05) were not associated with behavior. Significant
association was only observed between household income and food insecurity (X²=
20.57, p<0.05). Conclusion: Most of the Orang Asli populations in this study has low
household income experiencing food insecurity. Both food insecurity and growth
status were not associated with behavior of Orang Asli children. Further studies
should be done to confirm this association.
Keywords: Orang Asli, Food insecurity, Growth status
78
99
PARENTAL CHILD FEEDING PRACTICES, DIET DIVERSITY AND GROWTH
STATUS OF ORANG ASLI CHILDREN IN NEGERI SEMBILAN
Jovita Raymond Leprince and Sarina Sariman*
ABSTRACT
Background and aims: Parental feeding practices plays an important role in child’s
diet and growth status, but less information is available about its role in Orang Asli
(OA) population. This study aimed to determine the relationship between parental
child feeding practices and diet diversity with growth status of OA children. Materials
and methods: A cross-sectional study was conducted among 190 children aged 4 to
6 years old studying at Tabika KEMAS OA in Negeri Sembilan. Mothers were
interviewed to obtain socio-demographic information and diet diversity of children
while feeding practices were assessed using Malay Version Comprehensive Feeding
Practices Questionnaire (CFPQ-M). Growth status of the children were determined
using WHO ANTHRO Plus software. Results: Most of the mothers practiced
modelling (3.713 ± 0.819), encouraging balance and variety (3.516 ± 0.763) and
environment (3.661 ± 0.656) while the practice of restriction to weight (1.846 ± 0.786)
and emotional regulation (2.195 ± 0.963) were low. The mean diet diversity score of
children was 7.037 ± 1.056 of the possible 15. Most of the OA children had normal
WAZ (70.0%), HAZ (71.1%) and BAZ (84.2%). The use of pressure (r= -0.341,
p<0.001), food as a reward (r= -0.232, p=0.001), child control (r= -0.182, p= 0.012)
and restriction to weight (r= 0.185, p=0.011) were associated with BAZ. DDS was not
significantly related to BAZ (r= -0.023, p=0.750). Conclusion: Parental feeding
practices plays an important role in determining the growth of the children. Certain
feeding practices should be prioritised for intervention depending on the health
outcomes.
Keywords: Feeding practices, Dietary diversity, Growth status, Orang Asli children
79
100
THE EFFECT OF CALORIE RESTRICTED DIET ON ANTHROPOMETRIC AND
BIOCHEMICAL PARAMETERS IN SPRAGUE DAWLEY RATS
Maleeka, Irfan Fakhruddin & Zulhabri Othman*
School of Graduate Studies, Post-Graduate Centre, Management & Science

University, Shah Alam, Selangor, Malaysia
*Corresponding author: Zulhabri Othman; Email: zulhabri_othman@msu.edu.my
ABSTRACT
Background and aims: Calorie restricted diet has shown to improve health by
controlled inflammation and metabolism. This study aims to investigate the
changes in anthropometric and biochemical parameters due to calorie
restricted diet in rats. Materials and methods: Sprague-Dawley rats (n=15)
were divided into three groups consuming high calorie intake (HCI), medium
calorie intake (MCI) and low-calorie intake (LCI). Anthropometric parameters
were determined for the body abdominal and thoracic circumference, body
length (BL) and body weight (BW). Biochemical parameters included fasting
blood glucose level (FGL) and full lipid profile. Nutritional status was obtained
by food consumption (FC) and energy intake (EI). Measurements were taken
for four weeks. Results: Analysis on anthropometric parameters indicates a
significant difference in mean BW between HCI (230.44±1.47 g) and LCI
(188.54±1.50g). There was a significant difference of BMI (p<0.001,
F=316.27) on rats between all groups. Post Hoc for nutrition status indicates
a significant difference in mean EI between HCI (9.71±0.006kJ) and LCI
(3.21±0.001kJ). There was a significant effect (p<0.001,F =3042872.02) of EI
on rats in three groups. HDL level was significantly higher (p<0.001,F
=1536.89) in the LCI group (68.60±0.55mmol/dL) compared to HCI group
(49.40 0.55mmol/dL). There is a strong positive correlation in EI with BW
(p<0.01, r=0.988), BL (p<0.01,r=0.970), AC (p<0.01,r=0.970) and BMI
(p<0.01,r=0.972). Strong positive correlation is observed in EI with LDL
(p<0.01, r=0.946) and TRIG (p<0.01, r=0.957). Conclusion: Low calorie diet
has showed to effects the anthropometric development and improved
biochemical parameters of rats. It may provide healthy aging which prevents
later-life diseases.
Keywords: Anthropometric, Biochemical, Calorie restricted diet, Nutrition
80
101
THE ASSOCIATION BETWEEN FEEDING TYPE AND JAUNDICE WITH GROWTH
STATUS AMONG INFANTS IN SHAH ALAM, SELANGOR
Jyasmin Nabilah Jamaluddin and Tasneem Shaari
ABSTRACT
Background and aims: Breastfeeding practices is an important determinant for

infants growth, however a condition like jaundice may retard the infants. This study
aimed to investigate the association between feeding type and jaundice with growth
status among infants. Materials and methods: A cross-sectional study was
conducted among 244 infants at Klinik Kesihatan in Seksyen 7 and three confinement
centers located in Shah Alam, Selangor. A structured questionnaire consists of four
sections; socio-demographic information, infants growth status, feeding type and
jaundice information. Chi-square test was conducted to assess the association
between feeding type, growth status and jaundice among infants. Results:
Breastfeeding was more prevalent among infants diagnosed with jaundice compared
to those without jaundice (88.9% vs 11.1%, X2=81.22,p<0.001). All infants were
significantly breastfed (X2= 119.62, p<0.001), especially infants who were on demand
(X2=77.99,p<0.001), and breastfed in shorter duration (X2= 78.635, p<0.001). Most
of the formula fed infants are jaundice (X2= 126.47,p<0.001). All infants were formula
feeding for shorter duration significantly higher (X2= 63.66,p<0.001), most of the
jaundice infants were formula fed (X2= 71.63,p<0.001). Majority of mixed feeding
infants are jaundice (X2= 53.22,p<0.001), most of the mixed feeding infants have high
frequency of breastfeeding (X2= 6.36, p<0.001). Conclusion: Education on proper
knowledge and practices of breastfeeding and infants growth must be delivered to the
mothers.
Keywords: Breastfeeding, Growth status, Jaundice
81
102
KNOWLEDGE, ATTITUDE AND PRACTICE TOWARDS FOOD ALLERGY AND
MANAGEMENT AMONG ADOLESCENTS IN SELECTED SECONDARY
SCHOOLS IN SHAH ALAM
Muhammad Danial Mohd Buhari and Tasneem Shaari*

Management and Science University, Malaysia
ABSTRACT
Background and aims: Extra caution are required to provide food that is safe to be
consumed by food allergy sufferers. This is because, wrongly ingested diet can lead
to food allergy reactions and death, particularly for severe food allergy sufferers. This
study aimed to evaluate knowledge, attitude and practice towards food allergy and
management among adolescents in selected secondary schools in Shah Alam.
Materials and methods: A cross-sectional study was conducted among students
from 4 schools in Shah Alam. The socio-demographic information was obtained from
the respondents and a self-administered questionnaire was used to evaluate their
knowledge, attitude and practiced on food allergy and its management. The data was
analyzed using SPSS software. Results: The mean knowledge score for respondents
was 6.72 ± 1.36, attitude score was 7.44±1.22 and practice score was 5.43±2.57.
Surprisingly 55.4%, (n=153) of the respondent consider having high knowledge of
food allergy, 24.6%, (n=68) low of practice and n=155, 56.2% have a high attitude
towards food allergy. Almost all the respondents, 90.2%, (n=249) know that food
allergy is not common, but it can be serious if someone have the condition. There
was a statistically significant (p<0.05), positive and low relationship between attitude
and knowledge of respondent (r = 0.28). Conclusion: Implementation of the program
should be done at the schools to educate the students about food allergy and the
management, to reduce the risk of food allergy and prevent fatal reaction among their
family, friend and themselves.
Keywords: Food allergy, Knowledge, Attitude, Practice, Adolescent
82
103
EVALUATION OF ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC CONTENT
OF AVOCADO, BANANA AND PAPAYA LEAVES
Nirvesha Nair Vijaya Kumar Gopalan and Tan Seok Tyug*
Faculty of Health and Life Sciences, Management and Science University, Malaysia;
*Corresponding author: Tan Seok Tyug; Email: sttan@msu.edu.my
ABSTRACT
Background and aims: Antioxidants refer to any compounds which has the ability to
eliminate free radicals that may potentially cause the onset of non-communicable
diseases (NCDs) including hypertension, type 2 diabetes and cardiovascular
diseases. Therefore, this study aims to evaluate Total Phenolic Content (TPC) and
antioxidant activity in Avocado, Banana and Papaya leaves. Materials and methods:
Total Phenolic Content (TPC) was determined using Folin-Ciocalteu method while
antioxidant activity of the leaves was evaluated using Trolox Equivalent Antioxidant
Capacity (TEAC). Data was analysed using SPSS version 25. One way-ANOVA was
used to determine the mean difference among the sample extracts while Pearson’s
Correlation test was applied to evaluate the correlation between TEAC and TPC.
Results: Total phenolic content was in the range of 871.33±31.32 µg GAE/g DW
(papaya leaves) to 1199.08±4.90 µg GAE/g DW (avocado leaves) while Trolox
equivalent antioxidant capacity (TEAC) was in the range of 280.08±26.41 µg Trolox/g
DW (papaya leaves) to 898.92±1.179 µg Trolox/g DW (banana leaves). Conclusion:
The results in the present study indicated that the fruit leaves contain significant
amount of antioxidant activity and Total Phenolic Content (TPC).
Keywords: Total Phenolic content (TPC), Trolox equivalent antioxidant capacity

(TEAC), Beta carotene
83
104
ASSOCIATION BETWEEN PHYSICAL ACTIVITY LEVEL, MENTAL HEALTH AND
WEIGHT STATUS AMONG ADOLESCENCE IN SELECTED SECONDARY
SCHOOLS IN SHAH ALAM
Farah Nabilah Mohamad Ayub Khan and Tasneem Shaari*

ABSTRACT
Background and aims: Physical activity has been shown to be associated with
weight status and mental health status. This study aimed to determine the association
between weight status, physical activity level and mental health status among
secondary school adolescence in Shah Alam. Materials and methods: A cross-
sectional study was conducted among 253 adolescences in selected secondary
schools in Shah Alam, Malaysia. A structured questionnaire was used to collect their
socio-demographic information, physical activity as well as depression, anxiety and
stress. Body Mass Index for age z-score (BAZ) was used to determine their weight
status. SPSS version 23 was used to analyse all the data. Results: The study
population consists of 90 (35.6%) male students whereas for female, there was 163
students (64.4%). The majority of the study population was Malay (88.9%) followed
by Chinese (5.1%), Indians (4.3%) and others (1.6%). There is significant association
between depression and gender (X² = 6.01, p<0.05). There is significant correlation
between weight status and physical activity level (r = -0.152, p<0.05). Also, there is
significant correlation between physical activity and level of depression (r = -0.144,
p=<0.05) and stress (r = 0.167, p<0.05). Conclusion: Mental health awareness
should be focused more on females especially regarding depression. Physical activity
should be implemented regularly among adolescence to help them to cope with their
depression and stress.
Keywords: Mental health, Physical activity, Adolescence
84
105
NEUROPROTECTION EFFECT OF OLEA EUROPAEA (OLIVE OIL) AGAINST
METHAMPHETAMINE INDUCED NEUROTOXICITY IN ANIMAL MODEL OF DRUG
ADDICTION
Nurin Qistina Roslan1, Shariff Halim*2, Siti Hajar Adam2 and PM Ridzuan2
1
Addiction Interest Group, International Medical School, Management & Science
University, University Drive, Off Persiaran Olahraga, 40100 Shah Alam Selangor,
Malaysia
2
Neuroscience Research Group, International Medical School, Management &
Science University, University Drive, Off Persiaran Olahraga, 40100 Shah Alam
Selangor, Malaysia
*Corresponding author: Mohamad Halim Mohamad Shariff;

Email: drhalim_shariff@msu.edu.my
ABSTRACT
Background and aims: Methamphetamine (METH) has been particularly expanded

its popularity in Malaysia with the presence of strong psychostimulant with
complicated neurotoxicity. It has been proposed that oxidative stress responsible for
METH induced toxicity. Therefore, this research aims to determine the
neuroprotective effects of olive oil against oxidative stress caused by METH.
Materials and methods: Phytochemical studies were conducted to examine its
constituents in olive oil along with toxicity studies. Animal behaviour was assessed to
study the effects of olive oil on drug seeking behaviour. Besides that, oxidative stress
markers, reduced glutathione (GSH) and Malondialdehyde (MDA) level of Ventral
Tegmental Area (VTA) were determined using ELISA kit. Results: Phytochemical
studies indicated that there was higher percentage of fatty acid in olive oil and toxicity
studies showed that olive oil was nontoxic even given in high dosage to the rat. The
rats that received olive oil had significantly less tendency towards METH (p<0.05).
Administration of olive oil to METH induced rats showed a significant increase in GSH
concentration level (p<0.05) and decrease level MDA concentration (p<0.05) in VTA.
Conclusion: In conclusion, olive oil can prevent toxicity induced METH by
alleviating the oxidative stress.
Keywords: Neurotoxicity, Antioxidant, Oxidative stress, Methamphetamine, Olive oil
85
106
COMPARISON ON THE MOISTURE CONTENT AND WATER ACTIVITY
BETWEEN STEAMED RICE AND MICROWAVED RICE
Muhammad Farkhan Bin Mohd Jafri and Tan Seok Tyug*
*Corresponding author: Tan Seok Tyug; Email: sttan@msu.edu.my
ABSTRACT
Backgrounds and aims: Rice contains significant source of nutrients including

carbohydrate, protein, fat, minerals and vitamins; however, literature has consistently
reported that cooking method can affect its moisture content and water activity. The
present study aims to compare the moisture content and water activity between
steamed rice and microwaved rice. Materials and methods: The moisture content
was determined using oven-drying method while the water activity was evaluated
using the water activity meter. Data were analysed using t-test using SPSS version
23. Results: The moisture contents for steamed white rice was 73.04 ±6.4% as
opposed to 54.15±8.2% in steamed fragrance rice. On the other hand, the moisture
content of microwaved white rice and steamed white rice was 56.35±2.12% and
52.17± 13.2%, respectively. The water activity of all rice was 1.00. regardless the
cooking methods. Results from Pearson’s correlation reveled that steamed white rice
had a significant higher moisture content compared to other rice (p< 0.05). No
significant correlation was observed between the water activity of all rice (p>0.05).
Conclusion: Moisture content, but not water activity can be greatly influenced by
different cooking methods.
Keywords: Moisture content, Water activity, Rice
86
107
THE ASSOCIATION OF SUGAR-SWEETENED BEVERAGES CONSUMPTION
AND WEIGHT STATUS AMONG PRIMARY SCHOOL STUDENTS IN SHAH ALAM,
SELANGOR
Nur Ainaa’ Najihah and Tan Seok Tyug*
*Corresponding author: Tan Seok Tyug; Email: sstan@msu.edu.my
ABSTRACT
Background and aims: Frequent consumption of sugar-sweetened beverages (SSB)

may pose a higher risk for obesity and further development of chronic diseases such
as type 2 diabetes mellitus and cardiovascular disease. It has been reported that 36%
of Malaysian students had carbonated soft drinks at least once daily. Therefore, this
study aims to assess the association between the consumption of SSB with weight
status among primary school students. Materials and methods: A semi- structured
questionnaire was administered to assess the socio-economic information and SSB
consumption among the primary school children in Shah Alam, Selangor.
Anthropometric measurements including body weight and height were taken for
assessing their weight status. Data was analysed using SPSS version 23 while BMI-
for age (BAZ) z-score was determined using WHO ANTHRO Plus software. Results:
The present study had recruited 120 primary school children with the mean age of
10.81± 0.96 years old. The frequency of SSB intake was 1.82 ± 1.28 times/day.
Finding from Chi-Square test revealed that there was no association between the
frequency of SSB intake and BAZ of the children (X2 = 0.585, p> 0.05). Conclusion:
Consumption of SSB among children should be monitored in order to prevent the
onset of childhood obesity.
Keywords: Sugar sweetened beverages, Primary school students, BMI-for-age
87
108
PHYSICOCHEMICAL, ANTIOXIDANT AND SENSORIAL PROPERTIES
OF INCORPORATED WITH DRUMSTICK TREE (MORINGA OLEIFERA) LEAF
POWDER
Yogan Kumar and Ninna Dyana*
Faculty of Health and Life Sciences, Management and Science University,
40100 Shah Alam, Selangor, Malaysia.
*Corresponding author: Ninna Dyana: Email: ninna_dyana@msu.edu.my
ABSTRACT
Background and aims: Bread is universally accepted as a very convenient form of
food that is important to all population. One such promising tree which has nutritional
benefits, medicinal, properties environmental and consumption safety is the perenni-
al, multipurpose Moringa Oleifera which is known as drumstick tree. The purpose of
this research are to develop bread incorporated Moringa Oleifera leaf powder as func-
tional food ingredient. Materials and Methods: In this research, bread were prepared
by adding MOLP at various formulation, which are control (0% of MOLP), formulation
1 (5% of MOLP), formulation 2 (10% MOLP) and formulation (20% of MOLP). The
proximate, antioxidant, minerals and physical analyses were conducted for all sam-
ples. For the sensory analysis, 30 semi-trained panelist evaluated the sample for the
appearance, aroma, texture, taste, after taste and overall acceptability. Results:
Bread incorporated with 20% of MOLP had significantly higher moisture (24,70±1.00)
compared to control , there are no significant changes in crude fat, crude fiber, crude
protein, and ash. As for the mineral analysis, formulation 2 bread resulted in signifi-
cant increase in calcium, potassium, and vitamin A compared to control. For sensory
analysis, the 5% of bread incorporated with MOLP have higher score (3.97± 1.95) for
overall acceptability. Conclusion: The results support the bread with 5% of Moringa
Oleifera leaf powder has improved physicochemical properties and most acceptable
compare to 10% and 20%.
Keywords: Bread, Moringa Oleifera, Leaf, Antioxidant, Physicochemical
87
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2nd International Conference of Food

President’s foreword iii

Assalamualaikum w.b.t. I would like to extend a

Professor Tan Sri Dato’ Wira Dr. Mohd Shukri Ab Yajid

Welcome to the 2nd International Conference of Food

Assoc. Prof. Dr. Sairah Abdul Karim

It is my pleasure to welcome delegates and

Dr. Sri Puvanesvari Gannasin

DATE TIME ACTIVITY

KEYNOTE SPEAKER PRESENTATION:

11.00 am – ORAL PRESENTATION I

KEYNOTE SPEAKER PRESENTATION:

3.00 pm – ORAL PRESENTATION II

DATE TIME ACTIVITY

10.00 am – ORAL PRESENTATION III

Free workshop is limited for the first 50 registered participants

DATE TIME ORAL PRESENTATION I

The Association of Food Choice Motives,

Thermal Stability of Caulerpa racemosa

Effect of Overripe Banana As Potential Source of

The Alleviation Effect of Combination of Tempeh

Sensorial Evaluation, Physicochemical and

DATE TIME ORAL PRESENTATION II

Sri Widia Ningsih

The Role of Lactobacillus paracasei

The Potential of Whiteleg Shrimp Shell on

The Association between Feeding Type and

Jyasmin Nabilah Jamaluddin

DATE TIME ORAL PRESENTATION III

Infant Feeding Practices and Dietary Intake: A

Combined Effects of Durian (Durio zibethinus

The Association between Osteoporosis

Chiang Wan Ling

DATE TIME FREE PAPER PRESENTATION

Prevalence of Stunting Among Infants at 6

The Differences Sensitivity and Specificity

BOARD ROOM I Association between Breastfeeding

Parental Child Feeding Practices, Diet Di-

DATE TIME FREE PAPER PRESENTATION

Association of Food Insecurity and Growth

Evaluation of Antioxidant Activity and Total

Effectiveness Between Giving Sweet

Knowledge, Attitude and Practice

Muhammad Danial Mohd Buhari

No. Title & Authors

2 Antioxidant Capacity and Proximate Analysis of Young and Mature

3 Evaluation on Quality of Hypertension-Related Information

4 Bacterial Contamination of Capsicum and Broccoli

5 Knowledge, Attitude and Practices Related to Dietary Salt Intake

6 High Fat Sucrose Diet (HFSD) Effectively Increase Blood Glucose

7 Relationship between Calorie and Macronutrients Intake and Growth

8 Development and Acceptability of Purple and Orange Carrot (Daucus

9 Factors Affecting Successful Adoptive Breastfeeding In Malaysia: A

No. Title & Authors

12 Anthocyanin Stability and Antioxidant Activity of Black Rice Flour by

13 Potential of Galangal (Alpinia galanga L.) as Fisher-Preserved and

14 Physicochemical and Sensorial Characterizations of Papaya (Carica

15 Physicochemical and Sensory Properties of Egg Noodles Developed

16 Production of D-Lactic Acid from Coconut Fiber Hydrolysate as

17 Fermentation of Xylooligosaccharides from Oil Palm Biomass in

No Title & Authors

19 Difference Between Tempe of Yellow and Black Soybean: Effect of