The increasingly tight competition in the MSME sector requires organizations to implement an effective leadership style and build a strong organizational culture to improve employee performance. This is an urgency for MSMEs to adapt and increase employee engagement as an important factor in creating competitive advantage. This study aims to examine the impact of Transformational Leadership and Organizational Culture on employee performance, with employee engagement acting as a mediating variable. Transformational Leadership and Organizational Culture are considered important in improving employee performance by encouraging greater engagement in the workplace. This study uses a quantitative approach with a population of all UMKM actors in the Food Sector in Jatinangor District totaling 133 people. Sampling was carried out using purposive sampling so that a sample size of 100 people was obtained. The results of the study indicate that transformational leadership does not have a significant direct effect on employee performance or employee engagement. Transformational leadership is proven to have a significant effect on employee engagement. Organizational culture also has a significant effect on employee engagement. Employee engagement has a positive effect on their performance. Employee engagement also mediates the relationship between transformational leadership and performance, as well as between organizational culture and performance. Organizational culture does not directly affect performance, building a positive culture is still important to increase employee engagement.

Wheat or rice flour is the main ingredient of instant noodles, a well-known staple food in the world, and its global demand is increasing by the day. In this study, mango kernel seed (MKS) composite flour instant noodles were formulated in order to evaluate the effect of MKS flour on the quality of instant noodles. There were two varieties of instant noodles made: air-dried and fried, and they both contained 10, 15, and 20% MKS flour. The physicochemical, sensory, and storage properties of the created composite flour instant noodles were examined. Results was showed that MKS composite flours have higher water absorption, dough development time, and degree of softening compared to wheat flour. Results were also showed that all MKS composite flours yield good starch swelling with the increase in peak viscosity (620–1267 AU), while decreasing in peak viscosity temperature (93–81°C). MKS composite flour instant noodles produced from 15% MKS composite flour and frying method were found to be the best formulation in terms of sensory, TPA, tensile strength, and storage quality. The utilization of 15% MKS composite flour in fried instant noodles was enriched in total dietary fiber (6.40%) and can significantly reduce the energy content of the final product. The product showed it was stable with low moisture content and microbial load in the range of 3.25 x 101 to 3.41 x 102 cfu/g, indicating that the sample was still safe to be consumed. The multiple comparison sensory evaluation throughout six weeks in accelerated conditions also showed no significant difference (p>0.05) between fresh and stored samples, indicating higher eating quality stability.

Abstract The study focuses on sub-standard fish crackers (amplang) that do not meet quality standards but are sold at reduced prices which affecting business profitability. It aims to create a seasoning powder using sub-standard fish crackers, pumpkin (C. moschata), and seaweed (K. alvarezii). Six formulations with varying proportions of sub-standard fish cracker (55% and 65%), pumpkin powder (20%) and seaweed powder in proportions of 1.5%, 3%, and 4.5% were developed and evaluated for physicochemical properties and sensory acceptance. 65% addition of sub-standard fish cracker to the seasoning powder produced a brighter colour. Formulation (F5) with 65% sub-standard fish cracker and 3% seaweed powder obtained the highest acceptance. F5 exhibited improved nutritional quality with higher ash, protein and dietary fibre content compared to control. The seaweed powder also helped to improve the seasoning powder’s mineral profile, which is low in sodium and high in potassium. An eight-week storage study on F5 showed stable properties throughout, including water activity, colour, peroxide value, free fatty acid and microbiological status. Overall, the study offers a strategic approach to enhance the utilization of sub-standard fish crackers, improving acceptability and nutritional value for consumers.

Chocolate is a popular confectionery worldwide and thus, there is a need to improve the nutritional quality of chocolates. Broccoli leaves which are normally disposed as wastes were turned into the fillings of chocolates to enhance the quality of chocolates. This research aimed to propose the best formulation of chocolate incorporated with broccoli leaves jellies. Six formulations of broccoli leaves jellies (F1: 1.25%, F2: 5.00%, F3: 8.75%, F4: 12.50%, F5: 16.25% and F6: 20.00%) were incorporated into chocolates of fixed formulation. F2, with 5.00% of broccoli leaves was chosen as the best formulation on the basis of sensory evaluation and physiochemical tests which included water activity (aw) and hardness tests. Subsequently, F2 was compared with the control from the aspects of proximate compositions, melting properties and antioxidant capacity. F2 recorded higher proximate compositions, except for moisture and crude fat content than the control. Higher melting properties, total phenolic and flavonoid contents together with a lower half maximal effective concentration (EC50) were seen in F2 as compared to the control. Thus, the upcycling of broccoli leaves as food ingredients is a feasible one as proven in this study. Overall, we can also expect the valorization of broccoli leaves in the development of other functional food products.

Sabah is the main seaweed producer in Malaysia especially red seaweeds which are commercially cultivated for the production of food gum known as carrageenan. Seaweeds are also high in phytochemical such as antioxidant compounds. Three seaweeds species from the Semporna Seawater, Sabah, namely Kappaphycus alvarezii, Caulerpa lentillifera and Sargassum polycystum were chosen for this study for the analysis of their antioxidant activities. K. alvarezii species is commercially cultivated whereas the other two (C. lentillifera and S. polycystum) are wild species. All seaweeds species underwent drying process in a cabinet dryer prior to the analyses. Six types of solvents which were water, ethanol, methanol, chloroform, ethyl acetate and hexane were used for the extraction process. Every concentrated, extracted solutions were then measured for their antioxidant activities based on total phenolic content (TPC), diphenylpicrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidant power (FRAP) and β-carotene bleaching assay. Results showed that TPC of S. polycystum was significantly higher (p<0.05) than K. alvarezii but not significantly different (P>0.05) from C. lentillifera. Even though the extraction yield of water was the highest, but the greatest antioxidant activity values were seen in methanolic extraction in comparison to the other solvents in TPC, DPPH and FRAP. This indicated that most of the antioxidant compounds in all the three seaweed samples are polar. However, high antioxidant activity in terms of β-carotene bleaching assay were seen in other solvent extractions, which were chloroform, hexane and ethyl acetate. This indicated that seaweed also contain non-polar antioxidant compounds such as β-carotene. Overall, the best extraction method of antioxidant compounds in seaweed samples was using methanol as the extractant.

Dried sweet fruit is a diversified food product that is popular in Indonesia. Dewandaru fruit (Eugenia uniflora L.) dried sweets are expected to be a preferred and beneficial product for health. This study aimed to analyze the Proximate content of Dewandaru fruit. This experimental study utilized a Completely Randomized Design (CRD) with four different drying time treatments consisting of 4 levels (6 hours, 7 hours, 8 hours, and 9 hours) and 2 replications. Observation data were analyzed using One-way ANOVA followed by the DMRT test. The results showed that Dewandaru dried sweets with a drying time of nine hours had the highest chemical properties based on the parameters of the protein content of 3.56 percent, moisture content of 30.90 percent, ash content of 1.81 percent, carbohydrate content of 63.96 percent, fat content 0.4 percent, flavonoids 5,950.85 mg/kg, saponins 46.70 mg/kg, and tannins 242.56 mg/kg. Thus, the drying time rate affects the chemical properties of Dewandaru fruit. However, drying for 9 hours has a higher fat content than other treatments.

In a world of rapidly changing food habits and stressful lifestyles it is more and more recognized that a healthy digestive system is essential for overall quality of life. This recognition has led to the development of foods that are designed to contribute to a healthy digestive system and indirectly to the maintenance of general well-being. For this reason, there is an immediate growing interest in the field of gut health related to the consumption of resistant starch. In this review article, the effects of resistant starch on the postprandial glycaemic response and the influence of processing conditions on the formation of resistant starch were discussed. The use of resistant starch for lowering blood glucose has promising implications for people with diabetes since, for this subpopulation, controlling blood glucose concentrations is a beneficial trait. Besides, the processing method reported in this article showed mixed trends in resistant starch formation.

Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Twitter Facebook Reddit LinkedIn Tools Icon Tools Reprints and Permissions Cite Icon Cite Search Site Citation Mazarina Devi, Budi Wibowotomo, Muntholib Muntholib, Desiana Merawati, Ahmad Sulaeman, Mansoor Abdul Hamid; Physicochemical quality of “Jamu” syrup with different ratios of amomum compactum and Syzygium aromaticum L.. AIP Conference Proceedings 24 January 2023; 2634 (1): 020105. https://doi.org/10.1063/5.0111371 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentAIP Publishing PortfolioAIP Conference Proceedings Search Advanced Search |Citation Search

Brassica oleracea L. italica, the scientific name for broccoli, is a vegetable that is frequently consumed for its florets, which have a number of health benefits. However, other portions of the plant, including the leaves, are almost always discarded despite being good for human health. The study was carried out with the purpose of investigating how the physicochemical characteristics of powdered broccoli leaves were affected by blanching and various drying techniques applied. Broccoli leaves were first blanched in hot water before being dried, which included sun drying, oven drying, cabinet drying, and vacuum drying. The findings demonstrated that blanching enhanced the powder's physical attributes while maintaining its phenolic and flavonoid contents. Blanching also reduced the breakdown of the chlorophyll content in all drying techniques, although this process made it harder to keep the goods' antioxidant function. In conclusion, vacuum drying method of blanched broccoli leaf powder showed the highest retention of physicochemical properties, phytochemical content, and antioxidant activity.

This research was carried out to identify the effect of drying methods on the antioxidant activity of Sabah snake grass leaves as well as the addition of Sabah snake grass powder on the antioxidant and sensory properties of chocolate. Antioxidant properties of chocolate samples were determined through total phenolic content and DPPH radical scavenging activity tests. The best formulation of chocolate filled with Sabah snake grass was determined based on sensory and antioxidant test. Nutrient content of chocolate was determined through AOAC methods whereas water activity and hardness of chocolate shell were determined using water activity meter and Texture Analyzer. Changes of chocolate during storage was reviewed through the aspect of moisture content, water activity, hardness, melting point, microorganism count and sensory score. Results showed that chocolate F2, chocolate filled with 100g of Sabah snake grass powder was the best formulation with satisfaction by panels and higher antioxidant activity. This sample contain 7.25% moisture, 2.19% ash, 30.61% fat, 5.41% protein, 1.94% crude fibre and 52.61% carbohydrate. The storage sample showed significantly difference (p<0.05) in moisture content, water activity, hardness and melting property after kept for eight weeks but still safe to be consumed.

The subgrade of fish crackers known as amplang refers to some parts of amplang that do not meet the standard but can still be consumed and sold at a lower price, so it has contributed to the decrease in company profits. This study intends to develop a food seasoning powder created from the subgrade of amplang fish crackers with the addition of red spinach (Amaranthus tricolor L.). Five formulations were developed with amplang powder and red spinach powder in the range of 36.66% to 66.66% and 0% to 30%, respectively. The best formulation is chosen based on sensory evaluation, followed by nutritional analysis and storage stability. Formulation 4 was chosen as the best, which consists of 41.60% subgrade amplang powder with 25% red spinach powder. The proximate analysis showed the F4 contained 6.18% moisture, 0.64% ash, 9.83% crude fat, 12.69% protein, 9.88% crude fibre, 47.27% dietary fibre, 61.46% carbohydrate, and a calorie content of 404.83 kcal/100 g, which significantly increased in ash, protein, and crude fibre contents compared to the control sample. Water activity (AW), colour and microbiological status showed no significant changes (p > 0.05) throughout the eight weeks of storage indicated that sample was stable during storage periods. Therefore, the development of this seasoning powder can be used as an alternative for amplang subgrade to be upgraded with better acceptability and enhance its nutritional value, which is beneficial to the consumer.

Cocoa butter (CB) is ideal for the chocolate formulation but has a shortage of supply and poor harvest quality and technology benefits. As such, the chocolate and confectionery industries are trying to find an alternative that is cheap and compatible with the distinct physicochemical properties of CB. In this study, the fractionated cocoa butter improver from the bambangan (Mangifera pajang) kernel fat (BKF) was blended with commercial cocoa butter (CB), and the physicochemical properties of the blends were investigated. Solid fat content (SFC), fatty acids composition and physicochemical properties of pure BKF, its first (S-1) and second stearin (S-2) fractions integrated with CB at varying ratios (g/100 g) were determined. B4, F4, and M4 blends containing 20% BKF or S-1 and S-2 with 80% CB showed good compatibility with the presence of 22.42–22.57% palmitic, 37.23–37.63% stearic, and 33.67–33.91% oleic acids. These blends also showed a similar pattern of SFC curves as CB, at which the SFCs of the three blends dropped to 0% after 35 °C. Moreover, the blends also exhibited comparable iodine value (36.17–36.58 g iodine/g) and slip melting point (SMP) (28.83–29.17 °C) with the commercial CB. In comparison with the hard fat (S-1 and S-2), which had high SMP and stearic acid (44.71–48.51%), the fatty acids composition of fat blends significantly (p < 0.05) decreased and resulted in low SFC values. The results obtained in this study proposed that the best blends to converge with CB were B4, F4 and M4.

The concept of Halal is well understood and practiced Muslims. Muslims are restricted to only consuming foods that are certified as Halal. However, today, the consumption of Halal food is no longer regarded only as a religious obligation for Muslims, but is also sought after by non-Muslim society due to the rising health concern as Halal foods are often classified as ones that have high quality from the perspectives of safety and hygiene. The fact that there are already 1.9 billion Muslims in the globe is indisputable proof that the halal food sector is promising for both Muslim and non-Muslim participants in the industry. Many Muslim-minority countries, such as New Zealand, Canada, the United Kingdom (UK), Australia, the United States of America (USA), India, and Argentina are also exporting Halal foods to foreign countries as they believe that this can generate substantial revenue for them. Nevertheless, low awareness of the concept of halal, uncertainties regarding the ingredients used in the products, and misleading information on a product’s packaging are a few of the challenges in the Halal food industry. In order to popularize the concept of Halal to more non-Muslims, the authority, plays a significant role in this scenario by providing public information related to the concept of Halal as well as taking more stern actions in combating the occurrence of Halal food frauds.

Cervical cancer is the second most common type of malignant tumor found in women aged 15-44 years worldwide. Radiotherapy is one form of treatment that uses radiation that can eliminate or kill cancer cells and one way to treat cervical cancer is quite popular. Chemotherapy is a cancer treatment using anticancer drugs designed to kill or slow the growth of cancer cells that divide rapidly in the body. The method used is to study mathematical model of cervical cancer with radiotherapy and radiotherapy treatment followed by chemotherapy. The results of this study are for the early stages of cervical cancer with radiotherapy is quite effective, while for the late stages of radiotherapy and chemotherapy is less effective. Therefore, the need for other treatments for end-stage cervical cancer in addition to radiotherapy and chemotherapy.

Broccoli (Brassica oleacea L.) can be classified as a good value of agriculture product that contains high amount of active compounds but it is easily damaged due to improper handling and processing practices. A part of the flowers, its leaves and stems are also valuable parts but it’s always through away during harvesting. The purpose of this study is to determine the quality of broccoli flower and its by-product after undergo drying treatment in cabinet dryer. The treated samples were then measured their phytochemical content and antioxidant capacity and all data obtained were analyzed by using ANOVA. The results showed that the dried broccoli leaf content the highest amount of vitamin C (8.11mg/100g), chlorophyll (1816.03mg/kg), phenolic (2.37%), flavonoid (1,40550%), and antioxidant capacity (25.92ppm) compared to its flower and stem. This finding indicated that drying process can retained the good quality of broccoli with minimum deterioration of active compounds and broccoli leaves shows high active compounds and can be utilize as food or food ingredient that are beneficial to our health.

This study aims to identify the consumers’ behavior toward sustainable packaging. This study involved 284 students and alumni of the Faculty of Food Science and Nutrition, Universiti Malaysia Sabah. A questionnaire was used to garner the data, covering the participants’ demographic, consumers’ behavior, and meal preferences, as well as their knowledge of the benefit of sustainable packaging and the danger of migration of chemical substances into food from the food packaging. The obtained data were subjected to descriptive analysis. It is found that most of the respondents (71.5 percent) were aware of the benefits of sustainable packaging and the risk of migration of chemical products into food. However, the purchase of sustainably packaged products was only 43.3 percent. The education level and income of the respondents have significantly affected their purchasing behaviour. However, the family size of the respondents does not affect their purchasing behaviour. The low purchase of sustainably packaged products may be caused by numerous factors such as higher cost of sustainably packaged products, lack of information, availability, and awareness of sustainably packaged products.

The emergence of Coronavirus disease (COVID-19) has created a tremendous global strain due to the rising number of infected cases. The pandemic has been regarded as a global vertical conflict due to the interrelated impacts of the pandemic on numerous sectors. The ultimate goal of the governments is to safeguard citizens from this pandemic, and almost the whole nation is locked down to avoid the spread of this disease. This lockdown or called as Movement Control Order (MCO) has had a huge effect both on the global and the local economy, with business cannot operate normally. This pandemic impacts the health sector the most, followed by the economic sector. Equally important, the food and beverage (F&B) industry as the sub-sector of the economy is also deeply affected by the waves of the COVID-19 pandemic due to several underlying factors. This study which was done as a combination of case study and observation from food operator’s perspective to recognize potential impacts and challenges faced by the F&B sectors in Malaysia during and after an MCO, as well as the potential food technology as a solution to solve the issues caused by this pandemic. The pandemic has generated significant impacts on the F&B industry including loss of revenue, additional expenses, and poor economic outlook. All sectors in the F&B industry are struggling financially to sustain their business operations during and even after the pandemic of COVID-19. Challenges such as rising food costs, labor, and logistics issues, and adaption to digitization have been faced by the F&B industry due to the coupled impacts of the COVID-19 pandemic and Industrial Revolution 4.0 (IR4.0). Experts said that economic revival would be a major challenge to the F&B sector but the advancement of food technologies can be a light of hope for the F&B industry to be adaptive to the new norm caused by the pandemic and be ready to rise again.

This study was carried out to determine the effect of the addition of Moringa oleifera (Moringa) leaves powder? on the antioxidant and sensory properties of chocolate. Three formulations with different percentage of Moringa leaves powder (1, 3, and 5 percent) were studied. Through the hedonic sensory test, there is no significant difference (p less than 0.05) between the formulations for all attributes except the taste. Chocolate with 5 percent Moringa leaves showed the highest total phenolic content and antioxidant activity compared to the other formulations. The addition of moringa leaves caused decreased the chocolate hardness while increased the chocolate average particle size. After 8 weeks of storage, no bloom formation was observed on the surface of the chocolate but the hardness found to be decreased. chocolate associated with moringa leaves powder has potential with health benefit and still has good quality chocolate character.

This study aimed to determine the proximate compositions and functional properties of sweet potato flour from different varieties cultivated in Sabah, Malaysia, namely Jepun, Kairot and Kaladi. The results showed that the moisture content of all flour samples was below 14%. The fat and protein content of Jepun sweet potato variety were significantly different (p<0.05) as compared with Kairot and Kaladi sweet potato varieties. The ash and dietary fibre content of Kairot sweet potato flour were higher (p<0.05) compared to Jepun and Kaladi flours. In addition, Kaladi sweet potato had the highest carbohydrate content (82%). There were significant differences (p<0.05) in the values of L*, a* and b* for all sweet potato flours. The Jepun sweet potato flour had the highest foaming capacity, water absorption capacity, oil absorption capacity, swelling power and viscosity. Rapid Visco analyser revealed that significant differences were observed for pasting parameters such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity and setback viscosity. The gelatinisation properties showed that Kairot sweet potato flour had the highest onset temperature, conclusion temperature and enthalpy while Kaladi sweet potato flour had the highest peak temperature.