International Journal of Advanced Research in Food Science and Agriculture Technology

Odorless Probiotic Chicken of Eco-Smart Poultry Coop

Yusnenti Faziran Mohd Yunos — 2024-09-18

The smell of chicken waste has become a serious problem in Malaysia. Flies and an unpleasant odor from poultry coop plague the locals. To decrease the disagreeable odor of chicken manure, the approach used in this study is charcoal as an adsorption method to adsorb an ammonia gas. The sawdust is used as a drying agent for the chicken waste to ensure it produces no smell, and it also contains EM (Effective Microorganisms) as a decomposition mechanism for the bacteria in the chicken waste. The research result obtained positive results based on the number of flies, the odor examined through human surveys, the difference between probiotic and normal chicken waste, and the difference in fat content identified in probiotic chicken. It has been demonstrated by studies that while using wood dust and charcoal can aid in eliminating the odor of chicken droppings, processing chicken droppings with an EM solution is crucial before the droppings start to smell bad. Implementing an automatic system to manage chicken feed and drink is a recommended approach to ensure the project's success. This will ensure that the chickens obtain the proper amount of food and drink at the time specified. Given that chickens are highly susceptible to extreme heat or cold, the following recommendation is to monitor the cage's temperature and humidity levels. The ammonia odor associated with poultry farming affects not only the environment but also people. People who live close to the area where chickens are raised will feel uncomfortable because of this issue. The probiotic approach is the problem-solving strategy, according to the research. The chickens' digestive tract will be aided using EM solution as a drink and meal, resulting in less offensive chicken faeces.

Gluten-Free Muffin: Effect of Composite Flours (Rice, Pumpkin and Unripe Banana) on The Physicochemical Properties and Sensory Attributes

Norlelawati Arifin — 2024-09-18

Muffins are popular breakfast or snack items and are enjoyed in various cultures around the world. It is typically sweet and can come in various flavours such as blueberry, chocolate chip or banana nut. It is one among numerous baked items frequently crafted using wheat flour. However, individuals with gluten-related diseases such as celiac disorder and gluten intolerance are unable to consume wheat flour. In this research, gluten-free muffins made with a composite flour of rice, pumpkin and unripe banana with different ratios F1 (1:1:1), F2 (3:2:1), F3 (2:1:3) and F4 (1:3:2) were applied. The gluten-free muffins prepared with F3 (2 rice: 1 pumpkin: 3 unripe banana) composite flour showed the highest values of springiness and chewiness among all the samples. The gluten-free muffins using F2 (3 rice: 2 pumpkin: 1 unripe banana) composite flours were the highest for lightness and b* yellowness values. In addition, these muffins also obtained the highest percentages for ash and crude fiber contents. The 9-point scale hedonic test showed that consumers' preferences for gluten-free muffins with a ratio of 2 rice: 1 pumpkin: 3 unripe banana flours (F3) were the highest in scores as compared to the other gluten-free muffins. Thus, the study suggested that F3 which contains 2 rice: 1 pumpkin: 3 unripe banana flours was selected as the best formulation to make gluten-free muffins.

Effects of Acidic Ingredients on the Microbial Quality, Sensory Acceptance and Shelf Life of Chilli Shrimp Paste

Faridah Osman — 2024-09-20

This study was conducted to investigate the effects of acidic ingredients, which was purposely added in traditional preparation of Chilli shrimp paste (CSP), which helps to enhance its sour flavour and inhibit microbial growth. Despite the recognised role of organic acids in food preservation, specific research on their effects within CSP remains scarce. Four different types of acidic ingredients; lime juice, tamarind juice, sour mango and vinegar were added into CSP according to the amount of acidic ingredients that produced the highest score of sourness taste evaluated by untrained panellists. The microbial quality of CSP with four acidic ingredients and controlled CSP (without acid) were evaluated in order to determine the effectiveness of organic acids in CSP. Then, shelf lives of these CSPs were analysed continuously for 7 days at room temperature (28 ± 2°C) and 10 days at chilling temperature (5 ± 1°C). Addition of vinegar in CSP has significantly reduced the microbial content in CSP, inhibited the growth of Staphylococcus aureus and increased the shelf-life of the product.

Compliance of Malaysia Standard Dried Fish Crackers of Selected Fish Processor in Terengganu

Ashadi Yaacob — 2024-09-20

Fish cracker is a traditional food snack among Malaysians. Fish cracker was prepared from minced fish, a mix of tapioca and sago starch, salt and flavour enhancer. The mixture is then moulded into a cylinder or cubic, steamed or boiled, cooled, sliced and dried. The samples (17) of fish crackers were collected from four districts in Terengganu (Kemaman, Kuala Nerus, Kuala Terengganu and Marang) for their proximate analysis. The results showed that the protein content for all samples met the requirement of Malaysia Food law 1985 and complied according to the Malaysian standard (MS 1113:1998), in which the protein content is more than 12 % and moisture content below 14 %. The protein and moisture content analysis showed that the sample from the Kemaman district showed the highest protein content (21.9 ± 3.9 %) and moisture content (11.4 ± 1.68 %) respectively. The lowest protein content was found in the Kuala Nerus district sample (14.25 ± 1.48 %) and moisture content (10 ± 1.13 %). Hence, the difference in comparison between protein content to one another district is because of different ratios of minced fish used in the formulation. All the fish cracker samples had a protein content of more than 12 % met the food regulation (Food law 1985) and international standard (CODEX 222-2001) and can be an alternative ready-to-eat snack food with low calorie, healthy and high nutrition value.