Supervision

Postgraduates Supervision
Name	Matric no	Title	Level	Status	Supervision
Mazaitul Akmal Binti Suhaimi	SL3633	Investigation of the functional properties and characterization of resistant starch from banana pseudostem as potential functional food ingredients in the development of low glycemic index noodle.	PhD	Active	Main
Abdussalam Muhyideen Zainab Funmilayo	SI3422	Effects of cellulase and pectinase on the physicochemical quality of beet juice production.	MSc	Completed	Main
Mazaitul Akmal Binti Suhaimi	SL1147	Effects of drying conditions on physical, chemical and biological properties of betel (Piper betle l.) Leaves powders and its application in lemongrass-scented betel tea.	MSc	Completed	Main
Norhidayah Binti Che Dahri	SL1155	Nutritional composition, physico-chemical, and sensory characteristics of rolled oats snack bars formulated with green banana flour	MSc	Completed	Main
Syamimi Hanim Binti Mat Saad	SL1149	Detection and characterization of Vibrio parahaemolyticus in satar and otak-otak.	MSc	Completed	Co-supervisor

Undergraduates Supervision


Name	Matric no	Title	Level	Supervision	Status
Siti Noorfatihah Mohd Noor	BACL19055742	Effects of different blanching temperature on nutritional composition and physicochemical of Empurau fish bone powder	BSc.	Main	Active
Nurin Jazlina Idris	BACL19054953	Physical, chemical and sensory attributes of retort pouch Empurau fish	BSc.	Main	Active
Rashneve Segar	BACL19056599	Characterization of starch produced from banana pseudostem	BSc.	Main	Active
Fairus Shalini Mathihalagan	BACL19057051	Estimated glycemic index and physical, chemical properties of yellow noodles incorporated with banana starch	BSc.	Main	Active
Tan Shie Yieh	BACL18051162	Physical properties and sensory attributes of okara breads incorporated with soymilk using different bread making methods	BSc.	Co-supervisor	Completed
Siti Aisyah Mohd Salleh	BACL18051115	Functional characteristics and sensory attributes of foam-mat dried watermelon on flesh powder	BSc.	Main	Completed
Nur Iffah Imanina Abd Kadir	BACL18050544	Physicochemical and sensory attributes of noodle incorporated with fish bone powder	BSc.	Main	Completed
Nor Syazni Mazlan	BACL18050615	Effects of different temperature of blanching on nutritional composition and physico-chemical of fish bone powder	BSc.	Main	Completed
Mumtazah Zahraa Abdullah	BACL18049934	Physicochemical properties and sensory attributes of different varieties of Japanese Melon at different ripening stages	BSc.	Main	Completed
Thanaletchmy A/P Inbar Raju	BACL18049768	Physical and chemical properties of foam mat dried watermelon flesh powder	BSc.	Main	Completed
Nurul Atikah Suhaimi	BACL17046489	Physicochemical and sensory evaluation of gluten-free egg roll	BSc.	Main	Completed
Raudhah Maisara Hakbar	BACL17047153	Physicochemical properties and sensory attributes of low sugar egg roll formulated with partial replacement of sweeteners.	BSc.	Main	Completed
Nur Mashitah Wan Zamberi	BACL17046349	Physicochemical properties and sensory acceptance of egg roll from composite flour of wheat and green banana flour.	BSc.	Main	Completed
Anis Syuhada Norhadi	BACL16043136	Effect of banana pseudostem flour on nutritional quality, physical properties and sensory characteristic of noodles.	BSc.	Main	Completed
Siti Nur Afiqah Ayob	BACL16043540	Physicochemical and sensory characteristics of foam-mat dried watermelon flesh powder.	BSc.	Main	Completed
Aina Nalisa Mohd Suhaini	BACL16043718	Physicochemical and sensory evaluation on pita bread produced by utilizing underutilized banana pseudostem and wheat composite flour.	BSc.	Main	Completed
Ummu Khadijah Ibrahim	BACL16043026	Physical properties, nutritional quality and sensory characteristics of fruit and vegetable mixed leather.	BSc.	Main	Completed
Hasinah Mohd Zaher	BACL15040468	Proximate compositions, physical and sensory properties of mixed green tea leaves with vegetables snack.	BSc.	Main	Completed
Amira Nadia Abd Latib	BACL15041058	Physical properties and sensory evaluation on snack bard added with konjac glucomannan.	BSc.	Main	Completed
Nur Hasyimah Tajudin	BACL15041397	Proximate composition and physical-chemical properties of snack bar added with konjac glucomannan.	BSc .	Main	Completed
Lim Kah Mun	BACL14037505	Chemical and physical properties of goat milk yogurt.	BSc.	Main	Completed
Mangalagowri a/p Sangar	BACL14037593	Quality assessment on green tea, black tea, and tea compost processed from betel leaves.	BSc.	Main	Completed
Nur Eliya Farahin Mohd Halim	ABCL14037909	Evaluation of physicochemical and sensory attributes of low carbohydrate cake formulated with partial replacement of soybean flour and isomalt.	BSc.	Main	Completed
Miss Mintra Pulsawat	BACL14037511	The partial sugar replacement in the development of low sugar cookies.	BSc.	Main	Completed
Mazliaton Azlin Mohamad Kasa	ABC13034688	Characteristics of belimbi fruit jam as affected by substitution of sucrose with maltitol.	BSc.	Main	Completed
Noor Hikmah Ismail	ABC13035254	Application of betel leaves extract in lozenges making.	BSc.	Main	Completed
Mazlyani Paet	ABC13034895	Effect of different drying conditions on citrulline and dietary fibre of watermelon rind and its application in steamed cupcake.	BSc.	Main	Completed
Nur Syahidah Mohamed	ABC13035276	Effects of oyster mushroom powder replacement on nutritional composition, physical properties, and sensory attributes of steamed bread.	BSc.	Main	Completed
Irisha Yasmira Shah Riman Rajah	FBA12032569	Physico-chemical characteristics and sensory evaluation of reduced-calorie jam without acidulant using belimbi fruit (Averrhoa belimbi).	BSc.	Main	Completed
Nur Suhaiba Shafii	FBA12033061	Physicochemical characteristics and sensory evaluation of mixed fruit leather.	BSc.	Main	Completed
Pang Wei Phing	FBA12032142	Effects of drying conditions on the physicochemical and functional properties of red and yellow fleshed watermelon (Citrullus lanatus) rinds flour.	BSc.	Main	Completed
Nor Fadhilah Ramli	FBA12032811	Effect of drying conditions and extraction solvents on total phenolic content and antioxidant properties of watermelon rinds.	BSc.	Main	Completed
Muhammad Amirul Shah Rosli	FBA12032224	Physicochemical and sensory evaluation of sweet potato flour incorporated sponge cakes.	BSc.	Main	Completed
Norhidayah Che Dahri	FBA11030420	Evaluation on the physicochemical and acceptability of watermelon (Citrullus lanatus) rind flour incorporated wet yellow noodles.	BSc.	Main	Completed
Nadratul Wahidah Abdul Latif	FBA11030437	Physicochemical and nutrition compositions of cookies prepared from wheat flour and pitaya (Hylocereus undatus) peel flour blends.	BSc.	Main	Completed
Julaiha Azizan	FBA11030246	Utilization of unripe mango (Mangifera indica L.) powder as functional ingredient in butter cakes.	BSc.	Main	Completed
Nurul Fatin Syahirah Zainal Abidin	FBA11030064	Physicochemical and sensory evaluation of gluten-free muffin.	BSc.	Main	Completed

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Supervision

Undergraduates Supervision