Pelajar Teknologi Makanan UTHM Timba Pengalaman di International Summer Course, Universitas Bakrie, Indonesia
7-17 Ogos 2023: 10 orang pelajar Ijazah Sarjana Muda Sains (Teknologi Makanan) dengan kepujian, Fakulti Sains Gunaan dan Teknologi, UTHM telah menyertai program International Summer Camp di Universitas Bakrie, Jakarta Indonesia selama 11 hari. Program merupakan aktiviti untuk MoU UTHM-Universitas Bakrie di bawah seliaan Prof. Madya ChM. Dr. Norhayati Muhammad bagi pihak UTHM dan Dr. Kurnia Ramadhan bagi pihak Universitas Bakrie.
Program memberi pendedahan pada pelajar berkaitan analisis sensori makanan. Selain itu, analisis data menggunakan perisian seperti Microsoft Excel, XLSTAT, SPSS dan RStudio juga dikongsikan oleh Fasilitator dari Universitas Bakrie, selain pendedahan pada tren dan perkembangan terkini tentang analisis penyelidikan makanan dan pembangunan produk makan dalam industri. Para pelajar juga menjalani peperiksaan di akhir kursus dan dibawa melawat Indofood Fortuna Makmur yang merupakan industri makanan terkenal di Banten, yang merupakan pengeluar mi segera Indomie. Tahniah untuk para pelajar dan FAST, semoga program seumpama ini dapat diteruskan lagi demi kemenjadian pelajar untuk meneroka pengalaman berada di luar Malaysia.
Welcome to the Faculty of Applied Sciences and Technology! We have put together this Current Student page that includes all of the information you need to succeed in your studies. As you progress through your degree, you will find useful information here, from enrolment to study abroad and term dates. You need to take responsibility for your course mapping so you can graduate on time. We will support you with good resources.
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Journal of Science and Technology (JST) aim to publish original and high quality articles (be it in theoretical or applied perspectives) on all aspects of science and technology. This peer reviews journal seek to publish TWO (2) issues annually.
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Call for papers now for the Virtual International Conference on Biodiversity 2020 (ICB2020) – organised by Universiti Tun Hussein Onn Malaysia, Universiti Malaysia Sabah and Universitas Gadjah Mada.
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Authors are kindly invited to submit their papers as per the schedule below:
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The
training for Particle Size Analyzer had been conducted for one day at Makmal
Instrumentasi Makanan. The training had been given by Mr. Jonathan Wong Eu Hann
from DKSH Technology Sdn Bhd. The training session covers the basic of particle
sizing, principle of laser diffraction and obtaining and also understanding
size distribution. The courses also cover on the method screening specifically
wet measurements. For practical session, the students and staffs had been
introduced to hardware and software of the instrument, sample measurement and
data interpretation.
Particle
size analyser used to analyse the size distribution of particles in given
sample. The sample can be in form of solid materials, suspensions, emulsions
and even aerosols. There are many methods developed to measure particle size.
Some methods can be used for wide range of sample but some methods are only
applicable to specific samples. Therefore, it is important to choose the right
method to get the desirable results.
Particle
size analysis is a very important test and is used for quality control in many
different industries including food and beverages industries. Many food
products exist in particulate form ranging from powders to emulsions,
suspensions and pellets. The size distribution of the particulates can affect
the taste, appearance, stability, processability, and functionality of the
final product. For example, particle size distribution affects the sensory
properties of ice creams, chocolates and ketchup, while the zeta potential of
particles helps determine the shelf life of baby food and other liquid and
“soft solid” products. Particle sizing for powders, emulsions and suspensions
used in foods and beverages can be analyzed using dynamic light scattering,
laser diffraction or the Coulter Principle, and zeta potential can be
determined by electrophoretic light scattering. The storage and stability of
food are also strongly dependent on particle size. While powdered food items
can undergo caking, emulsions (e.g. milk) can have stability issues if the size
of lipid droplets is not tightly controlled. Particle size also strongly
affects the organoleptic properties of food items. Texture and mouthfeel play
pivotal roles in the acceptability of food products. As the human tongue is
capable of detecting particles of just a few microns in size, tweaking the size
of particles can have a big impact on product acceptance.
The
Mastersizer 3000E is highly regarded as the premier laser diffraction particle
size analysis instrument on the market for design, performance and software
user experience. It uses the technique of laser diffraction to measure the size
of particles. It does this by measuring the intensity of light scattered as a
laser beam passes through a dispersed particulate sample. This data is then
analysed to calculate the size of the particles that created the scattering
pattern.
A training of Alpha MOS electronic nose had
been conducted for two days at Makmal Instrumentasi Makanan. The training
sessions covers the application development guide which includes the objective
and scope of work of the application as well as sample preparation and how to
operate the instrument. The participants also had been educated about theory on
Heracles e-nose which is the working principle for the instrument.
The
electronic nose is a device that use to detect odour more effectively than the
human sense of smell. It is an intelligent sensing device that uses an array of
gas sensors which are overlapping selectively along with a pattern
reorganization component. These days, this instrument have provided external
benefits to many industries such as agriculture, biomedical, cosmetics,
environmental, food, water and other various research fields. Some of the
advantage of this device, it can detect the hazardous or poisonous gas which is
not possible to human sniffers. In addition, there is detection limits for
human nose for different gases.
At the end of the course, participants were
able to use the instrument as well as learnt how to perform basic maintenance
of the instrument.
