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All Journal Indonesian Food Science and TechnologyJournal Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Seow, Eng Keng
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Agriculture, Biological Sciences & Forestry

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Effect of Substituting Coconut Milk with Palm Milk on Shelf Life, Physicochemical and Sensory Properties of Nasi Dagang Zulkifli, Nur Afiqah; Othman, Azizah; Seow, Lay Jing; Seow, Eng Keng
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7 Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.32878

Abstract

A popular Malaysian dish called Nasi Dagang (ND), which originated in Terengganu, consists of steamed rice in coconut milk (CM), fish curry, and additional ingredients such as pickled cucumber and carrots. However, CM with high saturated fat content is always associated with many diseases due to the increased amount of high-density lipoprotein cholesterol. Thus, palm milk (PM) at various concentrations (ND0 with 100% CM, ND1 substituted with 25% PM, ND2 substituted with 50% PM, ND3 substituted with 75% PM and ND4 substituted with 100% PM) were investigated in the present study to examine its effect on the physicochemical and sensory characteristics of ND. Substitution of PM in ND demonstrated an apparent effect on its nutritional value, shelf life, and quality, as evidenced by a greater calcium (4.51 ppm), carbohydrates (16.51%), and lesser fat (5.93%) contents in ND4 than that of ND0. This study discovered that although ND with PM substitution took a longer time to retrograde and turn rancid, the rising moisture content fostered the growth of microorganisms. According to this study, ND prepared with PM has a softer texture since it contains less amylose content (0.37%). Next, sensory acceptability analysis demonstrated that ND1 obtained a higher score than other ND for all aspects, including overall acceptance (7.24). The results showed that substitution of PM in ND had a strong influence on its nutritional value, shelf life, and sensory acceptability. Hence, it can be concluded that PM has a potential to replace CM in ND with certain amount of concentration.  
Enhancing Instant Fortified Rice Congee (IFRC) for Elderly Nutrition: Collagen and Curcumin Optimisation Using Response Surface Methodology (RSM) Mohd Shaharom, Noor Farisya; Ab Mutalib, Siti Roha; Yusoff, Anida; Seow, Eng Keng
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8 Number 1, December 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i1.32680

Abstract

Instant rice congee (IRC) fortified with functional ingredients has been specifically formulated to provide enhanced nutrition for the elderly. The optimisation of collagen and curcumin amounts in instant fortified rice congee (IFRC) was determined using Response Surface Methodology (RSM). The study revealed that the optimal conditions for IFRC formulation involved incorporating 7.96 g of collagen and 361 mg of curcumin, resulting in the highest observed values for protein content (32.41%), Total Phenolic Content (TPC) at 24.75 mg GAE/g sample, Ferric Reducing Antioxidant Power (FRAP) at 6.03 mg TE/g sample, adhesiveness at -329.23 g/s and cohesiveness at 0.60. In contrast, the formulation exhibited the lowest values for hardness (581.70 g). These findings, derived from the application of RSM, provide valuable insights into the optimal combination of collagen and curcumin in IFRC, showcasing its potential to enhance key nutritional and textural attributes. The outcomes from this study offer practical guidance for utilising collagen and curcumin as functional ingredients in fortified foods, particularly in the context of creating nutritionally enriched and palatable options for the elderly.
Development dark chocolate enriched with mangrove leaf powder (Sonneratia alba): Physico-chemical properties, antioxidant activity, and sensory quality Nizori, Addion; Mursyid, Mursyid; Ananda, Rizki; Latief, Madyawati; Tarigan, Indra Lasmana; humaryanto, Humaryanto; azima, Fauzan; Cahyana, Yana; Budiyanto, Budiyanto; Wazzan, Huda; Seow, Eng Keng
jurnal1 VOLUME 8 ISSUE 2, DECEMBER 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i2.1929

Abstract

The incorporation of mangrove leaf powder into food systems offers an emerging strategy for enhancing the functional value of confectionery products. This study evaluated the effects of Sonneratia alba (S. alba) mangrove-leaf powder on the physicochemical properties, antioxidant capacity, and sensory quality of dark chocolate. Leaves were processed into fine 60-mesh powder and added at concentrations of 0–5.5% (w/w). The analytical assessments included moisture content, total phenolic content (TPC), antioxidant activity using the DPPH method, CIELAB colour parameters, texture hardness, and consumer acceptance. The product underwent enrichment with S. alba produced significant (p < 0.05) increases in TPC (49.06–64.37 mg GAE/g) and antioxidant activity (60.45–69.45%). A strong linear relationship between TPC and DPPH inhibition (R² = 0.934) indicated that phenolics contributed directly to enhanced radical-scavenging performance. Colour measurements showed elevated a* and b* values with increasing leaf concentration, reflecting intensified red–yellow chromaticity from plant pigments. Meanwhile, hardness decreased from 135.33 to 98.95 g/F, suggesting that fibre components disrupted fat crystallisation and softened the chocolate matrix. Sensory evaluation demonstrated that intermediate enrichment levels (4.5%–5.5%) provided the most favourable consumer responses, yielding the highest scores for flavour, texture, and overall acceptance. Collectively, these results indicate that powder from S. alba leaves serves as an effective natural fortifying agent capable of improving the functional profile of dark chocolate without compromising sensory desirability. The findings highlight opportunities to use mangrove biomass as a sustainable, phenolic-rich ingredient for developing clean-label, functional chocolate products.
Co-Authors Ab Mutalib, Siti Roha Addion Nizori Budiyanto Budiyanto Fauzan Azima Humaryanto, Humaryanto Indra Lasmana Tarigan Madyawati Latief Mohd Shaharom, Noor Farisya Mursyid Djawas Othman, Azizah Rizki Ananda Seow, Lay Jing Wazzan, Huda Yana Cahyana Yusoff, Anida Zulkifli, Nur Afiqah