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Journal articles on the topic 'Malaysian Cooking'

Author: Grafiati

Published: 4 June 2021

Last updated: 31 July 2024

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1

Hurter, Robert, and Medwick Byrd. "Pulping and bleaching of Malaysian oil palm empty fruit bunches." June 2017 16, no. 06 (2017): 361–70. http://dx.doi.org/10.32964/tj16.6.361.

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Oil palm empty fruit bunch (EFB) was evaluated as a raw material for papermaking pulp production. The EFB was chopped, screened, and washed before cooking. Preliminary bench-scale trials were carried out using soda and soda-anthraquinone cooking followed by bleaching using elemental chlorine free and totally chlorine free sequences. Pilot-scale soda cooking was carried out in a 2300 L spherical digester using the soda process followed by a three-stage elemental chlorine free bleaching sequence. Unbleached and bleached EFB pulps were tested for physical and optical properties. Comparisons were

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Muhammad, Nur Syuhada, Aemillyawaty Abas, Nur Hayati Abd Rahman, Ummi Kalsum Hassian, Yew Phong Soo, and Muhammad Nazri Kasmen. "Deterring Factors Why Rabbit Meat Is Not Popular Among Malaysian Consumers." Journal of Entrepreneurship and Business Innovation 10, no. 1 (2023): 35. http://dx.doi.org/10.5296/jebi.v10i1.20903.

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Rabbit meat is highly nutritious and possesses a healthy source of protein, yet it remains the unpopular choice of meat among Malaysian consumers. Thus, this paper investigates the deterring factors why it is so. By using descriptive statistics from a sample of 220 Malaysian respondents, it was found that the strong deterring factors why people do not eat rabbit meat are its availability in the market, versatility in cooking as well as its expensive price. Besides, there is also a misconception that rabbit meat has no nutritious effect as opposed to other meats such as chicken and beef. Theref

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3

SYAMIN, Y. M., S. AZEMI, and K. DZARAINI. "Evaluation of Cooking Oil as Processing Addtive for Natural Rubber." ASEAN Journal on Science and Technology for Development 34, no. 1 (2017): 17. http://dx.doi.org/10.29037/ajstd.71.

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It was reported recently that high amount of aromatic ring or number of polycyclic aromatic hydrocarbon compounds found in aromatic oil are carcinogenic. This paper discusses the work to evaluate the Malaysian cooking oil as an alternative option to be used as process oil since cooking oil is safe to use and non-toxic. The performance of cooking oil is compared againstaromatic and paraffinioils. The results showed that rubber compounds containing cooking oil produced almostsimilar cure characteristicsas those produced by aromatic and paraffinioils indicating that it did not interfere with the

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4

Raja Shahruzzaman, Raja Mohamad Hafriz, Salmiaton Ali, Robiah Yunus, and Taufiq Yap Yun-Hin. "Green Biofuel Production via Catalytic Pyrolysis of Waste Cooking Oil using Malaysian Dolomite Catalyst." Bulletin of Chemical Reaction Engineering & Catalysis 13, no. 3 (2018): 489. http://dx.doi.org/10.9767/bcrec.13.3.1956.489-501.

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Malaysian Dolomite has shown potential deoxygenation catalyst due to high capacity in removing oxygen compound and produce high quality of biofuel with desirable lighter hydrocarbon (C8-C24). The performance of this catalyst was compared with several commercial catalysts in catalytic pyrolysis of Waste Cooking Oil. Calcination at 900 °C in N2 produced catalyst with very high activity due to decomposition of CaMg(CO3)2 phase and formation of MgO-CaO phase. The liquid product showed similar chemical composition of biofuel in the range of gasoline, kerosene and diesel fuel. Furthermore, Malaysian

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Khairul Ikram, Emmy Hainida, Siti Nor Aishah Abd Hamid, Nur Kusaira Khairul Ikram, and Farida Nur Isnaeni. "VEGETABLE CONSUMPTION AND COOKING SKILLS AMONG UNIVERSITY STUDENTS." Journal of Health and Translational Medicine sp2023, no. 2 (2023): 373–81. http://dx.doi.org/10.22452/jummec.sp2023no2.42.

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A high vegetable diet has proved to offer health benefits that can lower blood pressure, reduce the risk of heart disease and stroke, prevent some types of cancer, lower the risk of eye and digestive problems, and have a positive effect on blood sugar, which can help control appetite. However, the prevalence of vegetable consumption below the recommended daily intake is worrying. Nearly 95% of Malaysian adults, including university students, have not met the recommended daily amount of vegetables. Sociodemographic factors and a lack of cooking skills may contribute to inadequate vegetable cons

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MOHD TAMSIR, MARINA, NURUL SHAZINI RAMLI, NOR KHAIZURA MAHMUD AB RASHID, RADHIAH SHUKRI, and MOHAMMAD RASHEDI ISMAIL-FITRY. "COMPARISON OF BOILING, STEAMING, AIR FRYING, DEEP-FRYING, MICROWAVING AND OVEN-COOKING ON QUALITY CHARACTERISTICS OF KEROPOK LEKOR (MALAYSIAN FISH SAUSAGE)." Malaysian Applied Biology 50, no. 3 (2021): 77–85. http://dx.doi.org/10.55230/mabjournal.v50i3.2000.

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Keropok lekor (KL) (Malaysian fish sausage) is usually boiled and then deep-fried for consumption. The combination of these cooking methods could produce greasy and fatty products thus negatively affect health in a long term. Other cooking methods could be better alternatives to the common methods. Therefore, this study aimed to investigate the effect of six cooking methods namely boiling, steaming, air frying, deep-frying, microwaving and oven-cooking on the KL quality. The cooked samples were analysed for the moisture, fat, linear expansion, cooking yield, water holding capacity, colour, tex

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7

Muhammad, Rosmaliza, Mohd Salehuddin Mohd Zahari, and Mohd Shazali Md. Sharif. "Impact of Technology Advancement on the Malaysian Ethnics Festival Foods and its Foodways." Asian Journal of Behavioural Studies 3, no. 10 (2018): 53. http://dx.doi.org/10.21834/ajbes.v3i10.80.

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This study explores the impact of technology advancement in Malaysian ethnic festival foodways and how it affects the practices of young generations. The informers involved three major ethnics groups (Malays, Chinese and Indian) in Klang Valley, Malaysia. The alteration eases the heavy burden or workload in preparation and consumption of festival food. It introduced the emergence of cooking equipments and new utensils. The traditional equipment used has gradually been overtaken by modern equipment. The preparation festival foods are becoming much faster, effective and efficient. Nevertheless,

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8

Chapagai, M. K., Wan Rosli W.I., T. Karilla, and S. Pinkaew. "Variety difference of physicochemical and cooking properties of selected brown rice from Thailand and Malaysia." Food Research 4, no. 3 (2019): 630–35. http://dx.doi.org/10.26656/fr.2017.4(3).305.

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Rice is a major staple food in Thailand and Malaysia. Although brown rice is a highly healthy substitute, preference is very low due to its texture and cooking quality. However, there are some brown rice varieties such as Sungyod (SY), Chiang (CH), Lepnok (LP) from Thailand and long grain specialty 1(LS1) and long grain specialty 2 (LS2) from Malaysian peninsula are commonly consumed in such areas. This study aimed to investigate the physicochemical and the cooking properties of these brown rice to understand the properties for better utilization. Therefore, Rapid visvo analyser (RVA), soaking

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9

Enthira, P. T., H. Yusnita, Y. Azizulyadi, A. Asma', and Siti Nur'afifah J. "Conceptual paper: Malaysian youth’s perception and consumption behaviour of roasted chicken products towards a better quality of life." Food Research 6, no. 6 (2022): 249–56. http://dx.doi.org/10.26656/fr.2017.6(6).774.

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Malaysian youth have a limited understanding of how to choose nutritious foods. Chicken products, both fried and roasted, are popular among Malaysians but fried chicken is consumed at a higher rate compared to roasted chicken. When purchasing ready-to-eat chicken products, youth must be prudent to choose healthier cooking method such as roasting method over chicken prepared with deep-fried cooking method. Many articles have been written regarding the health benefits of eating chicken cooked with moist heat method. However, in Malaysia, the health benefits of roasted chicken have not been thoro

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10

Azizi Mossello, Ahmad, Jalaluddin Harun, Hossein Resalati, et al. "Soda-anthraquinone pulp from Malaysian cultivated kenaf for linerboard production." BioResources 5, no. 3 (2010): 1542–53. http://dx.doi.org/10.15376/biores.5.3.1542-1553.

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The goal of this study was to prepare soda- anthraquinone pulp from kenaf whole stem and to compare the resultant core and bast pulps for linerboard production. Pulping was done under mild cooking conditions (active alkali 12-15%) with a cooking time of 30-90 min and a temperature of 160ºC. During the pulping process, kappa numbers ranged from 56.0 to 20.6, while total yields varied from 58.4 to 54.2% with a rejection rate of 2.3 to 0.1%. Based on the quality of pulp produced, kappa numbers 49.4 and 25.4 was selected as symbolic of high and low pulps respectively. The results of the study reve

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Ishak, Noriza, Mohd Salehuddin Mohd. Zahari, Roslina Ahmad, and Shahariah Ibrahim. "Nurturing Common Acceptable Food through Acculturation." Journal of ASIAN Behavioural Studies 3, no. 9 (2018): 97. http://dx.doi.org/10.21834/jabs.v4i17.77.

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This paper reveals the impact of acculturation through education, social interaction and media on the nurturing of foodways among three Malaysian ethnic groups. It assists one to understand other ethnic food traditions, be accustomed to different ingredients and recipes, and get to know other’s preferred eating and serving practices. Acculturation catalyzes the use of a wide variety of food in the community and introduces new eating and cooking practices. The practices of other ethnic food help create a strong confidence in the formation of a common acceptable food. Keywords: Acculturati

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12

Majid, Hazreen Abdul, Ai Kah Ng, Maznah Dahlui, et al. "Outcome Evaluation on Impact of the Nutrition Intervention among Adolescents: A Feasibility, Randomised Control Study from Myheart Beat (Malaysian Health and Adolescents Longitudinal Research Team—Behavioural Epidemiology and Trial)." Nutrients 14, no. 13 (2022): 2733. http://dx.doi.org/10.3390/nu14132733.

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A healthy eating environment in the school setting is crucial to nurture the healthy eating pattern for youth. Thus, it helps to combat the obesity issue. However, the impact of healthy school environment on healthy eating habits among Asian adolescents is scarce and less clear. This clustered randomised-control study has two objectives. The first objective was to evaluate the changes in adolescents’ dietary intake after the interventions for all arms (control; healthy cooking training only; subsidization with healthy cooking training). The second objective was to compare the effect of subsidi

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Wong, S. Y. W., Izzah A., N. A. Mahyudin, J. A. Ho, and Ungku Fatimah U.Z.A. "Insight into food handlers’ perceived barriers and motivators to perform food temperature control practices in Malaysian public schools." Food Research 4, no. 3 (2020): 793–804. http://dx.doi.org/10.26656/fr.2017.4(3).347.

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This study was conducted to identify the current temperature control practices and determine the perceived barriers and motivators of school food handlers during cooking and holding process. A total of seven focus group discussions (FGD) were carried out with 64 food handlers using purposive sampling method from selected school canteens in Klang Valley, Malaysia. Audio-recordings were transcribed into verbatim, and data were analyzed using Atlas.ti software. Data-driven coding was done and independently coded by a second researcher to obtain intercoder reliability. Findings reveal that the par

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Yuhaniz, Mayamin, and Mahmud Mohd Jusan. "House Design Preferred by Malay Wives." Asian Journal of Quality of Life 3, no. 10 (2018): 61. http://dx.doi.org/10.21834/ajqol.v3i10.99.

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Previous studies suggest that home activities affect house design significantly. This paper aims at identifying roles and household activities of Malay wives and their relationship with house design preferences. A study was carried out on selected working and non-working Malay wives of Bandar Tenggara, Johor, Malaysia, using a combination of structured and semi-structured questionnaire survey. The results suggest that activities such as cooking and other day-to-day operations have some correlation with their sense of space. The results suggest that patterns of housewives’ home activities affec

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15

Mohd Hisham, Ain Syaqirah, and Sakinah Harith. "Association between Home-Cooking Frequency and Nutrient Intake Adequacy among Working Women in Malaysia." Asian Journal of Medicine and Biomedicine 6, S1 (2022): 138–39. http://dx.doi.org/10.37231/ajmb.2022.6.s1.563.

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Women, especially those already married, usually will manage most household chores, including cooking. However, more significant percentage of married women have worked for a living in addition to doing household chores now [1]. Due to the long hours of working, it is hard for the women to frequently prepare meals at home, resulting in a lower quality of nutrient intake. The convenience meals, fast food, and other foods cooked outside the house are linked with a significantly greater calorie, sodium, and fat intake and a poorer intake of micronutrients [2]. This cross-sectional study aim

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16

Rosli, Siti Khadijah, and Siti Zaleha Sahak. "Determinants of Malaysian Urban Consumers’ Purchase Intention toward Ready-to-eat Food." Environment-Behaviour Proceedings Journal 9, SI19 (2024): 3–9. http://dx.doi.org/10.21834/e-bpj.v9isi19.5758.

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Ready-to-eat food (RTE) refers to meals or food prepared or cooked in advance, with no further cooking or preparation required before being eaten. This study examines the factors influencing the consumers' purchase intention towards RTE food: price, quality, convenience, and packaging. An online survey among Kuala Lumpur residents generated 180 usable responses. The results of multiple regression indicated that respondents' buying intention toward RTE was significantly determined by convenience and price factors. Product quality and packaging have no significance influence on purchase intentio

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17

Mansor, Fazreena, Roslina Ali, Noor Junaini Arwin Yaacob, Nurul Izzat Kamarrudin, and Siti Hasziani Ahmad. "Navigating Towards Sustainable Development: Determinant and Prevention Strategies for Household Food Waste in Malaysia." Malaysian Journal of Social Sciences and Humanities (MJSSH) 7, no. 8 (2022): e001703. http://dx.doi.org/10.47405/mjssh.v7i8.1703.

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The amount of food discarded by Malaysian households is substantial, to a great extent, avoidable. Minimizing food waste at the household level, therefore, plays a crucial part in the food chain responsibility. The little review has considered the effectiveness of interventions aimed at preventing food waste on itinerary stages of the food system. This significant gap, if filled, could help support those looking at reducing food waste in the developing world, providing knowledge of what interventions are specifically effective at preventing food waste. By using an extensive literature review,

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18

Ismail, Faridah Hanim, Chemah Tamby Chik, Rosmaliza Muhammad, and Norhayati Mat Yusoff. "Practices Food Safety amongst Mobile Food Handlers in Shah Alam, Selangor." Asian Journal of Quality of Life 1, no. 4 (2016): 31. http://dx.doi.org/10.21834/ajqol.v1i4.15.

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This study seeks to examine the awareness of food handler personal hygiene on food hygiene practices. Using quantitative approach, self-administered questionnaire was distributed to 400 mobile handlers in Shah Alam Selangor,Malaysia and only 320 questionnaires were collated. Although food handlers may be aware of the need for personal hygiene, they do not understand critical aspects of personal hygiene such cleaning work surface and control food temperature value while cooking. In order to prevent food borne illnesses, mobile food owners need to access and improve operator’s knowledge, persona

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Ismail, Faridah Hanim, Chemah Tamby Chik, Rosmaliza Muhammad, and Norhayati Mat Yusoff. "Practices Food Safety amongst Mobile Food Handlers in Shah Alam, Selangor." Asian Journal of Quality of Life 1, no. 4 (2016): 31. http://dx.doi.org/10.21834/ajqol.v1i4.54.

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This study seeks to examine the awareness of food handler personal hygiene on food hygiene practices. Using quantitative approach, self-administered questionnaire was distributed to 400 mobile handlers in Shah Alam Selangor,Malaysia and only 320 questionnaires were collated. Although food handlers may be aware of the need for personal hygiene, they do not understand critical aspects of personal hygiene such cleaning work surface and control food temperature value while cooking. In order to prevent food borne illnesses, mobile food owners need to access and improve operator’s knowledge, persona

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Md. Sharif, Mohd Shazali, Norazmir Md Nor, Salehuddin Mohd Zahari, and Mohammad Halim Jeinie. "The Malay Traditional Food Preparation." Asian Journal of Quality of Life 2, no. 7 (2017): 39. http://dx.doi.org/10.21834/ajqol.v2i7.63.

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Global modernization, food technology and time constraint becomes the reasons why youngest generation is choosing ready-to-eat food rather than preparing traditional foods. Even the traditional kuih-muih until the main dishes, the preparations are relying on the elder. The purpose of this study is to determine the reasons why the young generation had limited skills and knowledge in the Malay traditional food preparation. The ethnography technique has been used to document all the activities of food preparation. Consequently, upgrading young generation skills and knowledge helps to preserve Mal

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Mustafa, Eshaby, and Noor Azimin Zainol. "THE DIETARY CHANGES AND FOOD PREPARATION AMONG MALAYSIAN HOUSEHOLD DURING COVID-19 LOCKDOWN." International Journal of Modern Trends in Social Sciences 5, no. 19 (2022): 01–10. http://dx.doi.org/10.35631/ijmtss.519001.

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The COVID-19 lockdown in Malaysia resulted in disruptions to everyday life, including changes in grocery shopping, cooking, and eating. Individuals are spending more time at home and consuming food and meals that would have otherwise taken place in different settings. This study aims are twofold; to explore the changes in dietary patterns during COVID 19 lockdown; and to understand the perception of food preparation during COVID 19 lockdown. This study employs qualitative approach using an in-depth interview conducted using a sample of 12 respondents of a typical Malaysian household. The respo

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Sharif Ishak, Sharifah Intan Zainun, Yit Siew Chin, Mohd Nasir Mohd Taib, and Zalilah Mohd Shariff. "Malaysian adolescents’ perceptions of healthy eating: a qualitative study." Public Health Nutrition 23, no. 8 (2020): 1440–49. http://dx.doi.org/10.1017/s1368980019003677.

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AbstractObjective:To explore the concepts of healthy eating and to identify the barriers and facilitating factors for dietary behaviour change in adolescents.Design:A qualitative study involving twelve focus groups.Setting:Two secondary schools in the district of Hulu Langat in Selangor, Malaysia.Participants:Seventy-two adolescents aged 13–14 years.Results:Adolescents had some understanding regarding healthy eating and were able to relate healthy eating with the concepts of balance and moderation. The adolescents’ perceptions of healthy and unhealthy eating were based on food types and charac

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Hafriz, R. S. R. M., I. Nor Shafizah, N. A. Arifin, et al. "Effect of Ni/Malaysian dolomite catalyst synthesis technique on deoxygenation reaction activity of waste cooking oil." Renewable Energy 178 (November 2021): 128–43. http://dx.doi.org/10.1016/j.renene.2021.06.074.

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Md. Sharif, Mohd Shazali, Mohd Salehuddin Mohd Zahari, Norazmir Md Nor, and Rosmaliza Muhammad. "Can Traditional Food Knowledge Be Transferred?" Asian Journal of Behavioural Studies 3, no. 11 (2018): 15. http://dx.doi.org/10.21834/ajbes.v3i11.97.

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This study attempts to identify and recognize the approach of food knowledge transfer that can be applied by the younger generation practices. The observation and ethnographic technique performed during the actual food preparation process of the Malay festive celebrations. Purchasing food ingredients, making an observation, hands-on cooking, regular practices, attending ceremonial events and consume the Malay traditional food were the behaviour that's been identified in introducing and passing the Malay traditional food knowledge to the younger generations. Family food tradition should be pass

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Vermol, Very Veto, Rusmadiah Anwar, and Caroline Henry. "Kitchenware Development: Strategizing blind user-designer experience design activities." Environment-Behaviour Proceedings Journal 7, SI7 (2022): 241–48. http://dx.doi.org/10.21834/ebpj.v7isi7.3789.

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Concept Development from research, the blind relies heavily on sensory references like touch to make a spatial judgment – the lack of such often results in accidents. Thus, the solutions physicalize tactile cues, which they can rely on for the next step in the cooking process. Existing solutions in the market are often function-focused, with little attention paid to usability. Product utility is foreign and unnatural to the blind as it contrasts with their prior memory of performing a task. Therefore, this research study is to strategize the Blind User-Designer experience through design activi

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Apriyanto, Yusup, and Muhammad Haikhal Afiki Muhammad Idrus. "The Malay’s Traditional Delicacy: The Practice of Bubur Anak Lebah in Perak." Journal of Mandalika Review 3, no. 1 (2024): 11–20. http://dx.doi.org/10.55701/mandalika.v3i1.143.

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Introduction: This paper qualitatively explores the significance of Bubur Anak Lebah including the preparation, cooking methods, food decorum, and its practice in the current day. Methodology: The study informants are people who understand the practices of Bubur Anak Lebah from the past times until recent days who live in Ipoh, Perak. Data was collected through field observations and analyzed using narrative methods. Findings: This study found that Bubur Anak Lebah is a traditional Malaysian dish made from rice flour, tapioca flour, and pandan leaf. It is prepared through three steps: mixing t

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Rodiyeh, Rodiyeh, Riza Linda, and Siti Ifadatin. "Diversity of Banana Plant Types (Musa spp) in Kuala Dua Village, Sungai Raya District, Kubu Raya Regency." Jurnal Biologi Tropis 24, no. 1 (2024): 789–97. http://dx.doi.org/10.29303/jbt.v24i1.6612.

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This research aims to determine the diversity and relationships of banana varieties (Musa spp) based on morphological characters. This research was conducted from January to April 2023 in 4 hamlets, namely Dusun Keramat 1, Dusun Keramat ll, Dusun Karya l, and Dusun Kary ll in Kuala Dua Village, Sungai Raya District, Kubu Raya Regency, West Kalimantan. There were 41 morphological characters observed including vegetative, generative and quantitative characters. Analysis of kinship relationships using the UPGMA (Unweighted Pair-wise Multivariate Analysis) method with the NTSYS ver 2.0 application

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Seow, Sul Na, Ahmad Sukari Halim, Wan Azman Wan Sulaiman, Arman Zaharil Mat Saad, and Siti Fatimah Noor Mat Johar. "The Practice of First Aid for Burn Injuries Among the Population of East Coast of Peninsular Malaysia for 2012–2016." Journal of Burn Care & Research 41, no. 4 (2020): 905–7. http://dx.doi.org/10.1093/jbcr/iraa025.

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Abstract Burns are a devastating public health problem that result in 10 million disability-adjusted life-years lost in low- and middle-income countries. Adequate first aid for burn injuries reduces morbidity and mortality. The rate of proper first aid practices in other countries is 12% to 22%.1,2 A 5-year retrospective audit was performed on the database of the Burn Unit in Hospital Universiti Sains Malaysia for 2012–2016; this involved 485 patients from the east coast of Malaysia. The mean age of the patients is 17.3 years old. The audit on first aid practices for burn injury showed poor pr

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Saad, Mazni, Mohd Hanafi Azman Ong, Noor Suzana Osman, and Norhidayah Abdullah. "Food Contact Surfaces’ Hidden Secrets and Food Handlers’ State of Readiness." Asian Journal of Quality of Life 4, no. 16 (2019): 1–15. http://dx.doi.org/10.21834/ajqol.v4i16.192.

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A guarantee for clean and safe food could be achieved when the standards of food hygiene at each preparation process and cooking practices are monitored and measured accordingly. This research examines the effectiveness of a self-regulatory practice in non-commercial residential establishments. The level of hygiene of cleaned food surface contacts was analysed through swab analysis. After a 24 hours incubation, the RIDA® count plates identified light blue colonies as total coliforms, demonstrating the existence of contamination across the majority of the selected food contact surfaces. This re

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Weuxun, Fan, and Chen Xiaoshu. "Food Uses of Palm Oil in China." Food and Nutrition Bulletin 15, no. 2 (1994): 1–2. http://dx.doi.org/10.1177/156482659401500215.

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In recent years China has emerged as a major importer of Malaysian palm oil in the form of its «liquid» fraction, palm olein. It is now widely used in the Chinese food industry, particularly in the manufacture of instant noodles, snack foods, milk powder, margarine, and shortening. Although palm olein is widely used throughout the tropics as a cooking oil in household kitchens, its high melting point makes it unsuitable for this purpose in the temperate and northern regions of China. However, this problem can be overcome by blending appropriate proportions of palm olein with other locally avai

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Ahmad, Ahsana Aqilah, Jaharah A. Ghani, and Che Hassan Che Haron. "Potential of Bio-Metal Cutting Fluid from Treated Recycled Cooking Oil for Metal Cutting Fluid Application." Journal of Mechanical Engineering 19, no. 1 (2022): 83–97. http://dx.doi.org/10.24191/jmeche.v19i1.19688.

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Metalworking Fluids (MWFs) are extensively used to achieve a smoother machining operation, a better surface finish, and a longer tool life. Unfortunately, mineral-based metalworking fluids have negative impacts on the workers as well as the environment. This study focuses on the application of bio-MWF from treated recycled cooking oil (TRCO) in machining alloy steel (AISI 4340) metal as a case study. The TRCO from the oil-palm base is proposed due to its availability and not suitable to be consumed by humans. The minimum quantity lubrication (MQL) experimented for machining AISI 4340 with mach

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Rosyadi, Fachry, Jangkung Handoyo Mulyo, Hani Perwitasari, and Dwidjono Hadi Darwanto. "Export intensity and competitiveness of Indonesia's crude palm oil to main destination countries." Agricultural Economics (Zemědělská ekonomika) 67, No. 5 (2021): 189–99. http://dx.doi.org/10.17221/371/2020-agricecon.

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Palm oil is a superior product from Indonesia that is continuously and widely used for daily needs such as cooking, grooming, and manufacturing. However, this potential must be supported by oil palm business actors' performance to maintain its intensity and competitiveness. This study investigates how various factors affect Indonesia's crude palm oil (CPO) export intensity and competitiveness by employing panel regression and the basic gravity model. The panel data used here is a 20-year time series with cross-sections from five major importers from 1999 to 2018. The results show that the impo

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Md. Sharif, Mohd Shazali, Norazmir Md. Nor, Ahmad Esa Abdul Rahman, and Khairunnisa Mohamad Abdullah. "The Modernization of Malay Food Ingredients: A qualitative investigation." Environment-Behaviour Proceedings Journal 1, no. 3 (2016): 227. http://dx.doi.org/10.21834/e-bpj.v1i3.367.

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This paper attempts to provide and insight into the modernization of Malay food ingredients within Malay communities. Its approach is sociological, using qualitative method of interview and observation, inquiring into the usage of modern food ingredients in the preparation of Malay dishes. Focusing on a small group of consumers in Puncak Alam, Selangor, the findings indicate that the motivation behind choosing modern food ingredients is to save cooking preparation time while improving nutrient intakes.© 2016. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. T

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Chin, Yit Siew, Fui Chee Woon, and Yoke Mun Chan. "The impact of Movement Control Order during the COVID-19 pandemic on lifestyle behaviours and body weight changes: Findings from the MyNutriLifeCOVID-19 online survey." PLOS ONE 17, no. 1 (2022): e0262332. http://dx.doi.org/10.1371/journal.pone.0262332.

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Background The COVID-19 pandemic lockdowns have affected daily lives of the communities worldwide. This study aims to determine the lifestyle behaviours and their associations with body weight changes among Malaysian adults during the Movement Control Order (MCO) due to COVID-19 pandemic. Methods A total of 1319 Malaysian adults participated in this cross-sectional online survey. Information on anthropometric data including body weight and height, and lifestyle behaviours including eating pattern, physical activity, and sleep pattern were self-reported by the respondents. A multivariable gener

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S, Khairil Mizal, Nur Syahira Wati F, and Ainul Husna K. "Preliminary Study of Categorization and Classification of Household Hazards in Malaysia Using Simplified Hazard Identification Technique." Asian Journal of Medicine and Biomedicine 6, S1 (2022): 12–14. http://dx.doi.org/10.37231/ajmb.2022.6.s1.505.

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Within the home, there is a wide range of hazards [1]. Even though the home is usually perceived as a safe place, it is also a common location for home hazard incidents to occur considering the number of home occupants and property type [2]. It is estimated that about 12 out of 100 people were injured in their homes with suffocation and fall strikes as the leading causes of death [3].  Categorization and classification allow the organization of things, objects, and ideas. Through categorization of hazards, it can assist households and communities to simplify their understanding of

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Saad, Mazni, Mohd Hanafi Azman Ong, Noor Suzana Osman, and Norhidayah Abdullah. "Food Hygiene at On-Site Premises in Perak and Selangor: Are We Ready for Self-Regulatory Practices?" Environment-Behaviour Proceedings Journal 4, no. 10 (2019): 65. http://dx.doi.org/10.21834/e-bpj.v4i10.1568.

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Safe and hygienic food add value to food intake and prevent undesirable health conditions. Food handlers who are at the forefront of the food service process must monitor and measure the standards of their food hygiene and its preparation and cooking practices. This study investigates how ready food handlers at on-site premises are for self-regulatory practices. Food surface contacts were chosen for investigation via purposive sampling and swab analysis to unravel hidden messages about the level of hygiene standards in the foodservice operation. The findings reveal the existence of contaminati

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Salhadi, Nuraini Amirah, Mohd Ramadan Ab Hamid, Noor Suzana Osman, and Norazmir Md Nor. "A Qualitative Study on the Determination of Healthy Cafeteria Practice in Selangor, Malaysia." Environment-Behaviour Proceedings Journal 2, no. 5 (2017): 141. http://dx.doi.org/10.21834/e-bpj.v2i5.691.

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The prevalence of obesity around the world is increasing yearly. Dietary intake, physical inactivity, and sedentary lifestyle are the common causes of obesity. This situation has created an urge to improve a healthy eating environment in the community. Eating outside is more common nowadays especially during working hours. Workers normally will have their meal at the cafeteria. Their dietary intake is directly affected by the availability of food choices at the cafeteria. Thus, a qualitative study was conducted to identify the perceptions of healthy cafeteria among food operators in Selangor,

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Tay, Yi Hong, Shih Yin Ooi, Ying Han Pang, Ying Huey Gan, and Sook Ling Lew. "Ensuring Privacy and Security on Banking Websites in Malaysia: A Cookies Scanner Solution." Journal of Informatics and Web Engineering 2, no. 2 (2023): 153–67. http://dx.doi.org/10.33093/jiwe.2023.2.2.12.

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In this new era of science and technology, data can be said to be an extremely valuable asset for individuals, corporations, and even countries. Different parties attempt to obtain users' data occasionally, and the collection of web cookies is a prominent example. When users use a computer network, their data will be saved by the web server as cookies, including their private information. As people with bad intentions obtain this information, they can use it to commit cybercrimes and cause losses to the information owners. Thus, cookies management is vital for web users to protect their data.

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Ibnu, Ireena Nasiha. "THE TASTE OF HOME: THE CONSTRUCTION OF SOCIAL RELATIONSHIPS THROUGH COMMENSALITY AMONGST FEMALE MALAY STUDENTS IN THE UNITED KINGDOM." Journal of Nusantara Studies (JONUS) 7, no. 1 (2022): 316–34. http://dx.doi.org/10.24200/jonus.vol7iss1pp316-334.

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Background and Purpose: Commensality is an act of eating together among migrant communities as a means of passing down the culture and ethnic identity. There is very limited discussion on commensality that pays attention to food sharing and eating that extends beyond the traditional forms of social relationships, identity, and space among the Malay community abroad. Thus, this article aims to explore the connections of social relationships through food, space and identity amongst female Malay students in the United Kingdom.  Methodology: This research is based on one-year ethnograp

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Shaik-Abdullah, Sarimah, Yoon Sook Jhee, and Mohd Syafiq Aiman Mat Noor. "Editorial." Malaysian Journal of Action Research 1, no. 1 (2023): 1–3. http://dx.doi.org/10.61388/mjar.v1i1.1.

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We are truly honoured to serve as editors for the inaugural issue of the Malaysian Journal of Action Research. Our journal not only aims to showcase the invaluable contributions of Malaysian action researchers but to also warmly welcomes international perspectives. By doing so, we aim to underscore the significant impact of action research on the broader engagement on teacher development and pedagogical innovation. This inaugural issue features a diverse range of contributions, from university academics as well as dedicated school practitioners, hailing not only from Malaysia but also from Ire

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Dura, Justita, Nur Lailatul Aqromi, Siti Nurul Afiyah, et al. "Improving The Community By Cultivating An Entrepreneurial Spirit Through Nusantara Culinary "Ayam Geprek" in Rainbow Village Perlis, Malaysia." Jurnal Pengabdian Masyarakat 4, no. 2 (2023): 538–45. http://dx.doi.org/10.32815/jpm.v4i2.2027.

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Purpose: The purpose of this community service activity is to connect Indonesian local culture, especially through Ayam Geprek dishes, with international tourists visiting Rainbow Village Perlis, Malaysia.  Method: This community service was carried out in Rainbow Village, Perlis, Malaysia. Its activities include a series of carefully planned stages. Preparation begins with an internal coordination meeting to draw up a detailed plan and divide tasks. Next, the team had a meeting with the local community and presented the concept of the project. Ayam Geprek cooking demonstration was

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Rahayu, Sri, Ade La Yusuf, Dasilva Azka Nabila, et al. "Mewujudkan Masyarakat Hijau Pusat Komuniti Desa, Pekan Nenas Pontian, Johor Bahru, Malaysia Melalui Pelatihan Pemanfaatan Minyak Jelantah sebagai Bahan Pembuatan Sabun Batang." PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat 9, no. 3 (2024): 379–87. http://dx.doi.org/10.33084/pengabdianmu.v9i3.6135.

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Repeated use of cooking oil produces waste in the form of waste cooking oil. Apart from being dangerous for health, waste cooking oil is also dangerous for the environment. To overcome this, waste cooking oil might be used for other harmless side products such as soap. To meet the soap standard, the waste oil must be reprocessed. Training on making soap from waste cooking oil has never been carried out before in the Pekan Nenas Pontian, Johor Bahru, Malaysia, so this service activity focuses on introducing, training, and implementing bar soap making from waste cooking oil to the community in t

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Muhd Rodhi, Miradatul Najwa, Puteri Nur Syareena Saifuddin, and Harumi Veny. "Characterisation of used cooking oil (UCO) and orange peels as the medium of insect repellent." Malaysian Journal of Chemical Engineering and Technology (MJCET) 3, no. 2 (2020): 66. http://dx.doi.org/10.24191/mjcet.v3i2.10947.

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Used cooking oil (UCO) is abundant waste oil in Malaysia, due to its daily use in frying food. The proper way to dispose UCO is yet to be found and creating awareness among Malaysians on disposing and recycling UCO required a long period of time. Therefore, alternative needs to be taken to solve this issue by transforming UCO into a value-added product such as insect repellent. Thus, the objective of this research is to investigate the presence of active functional chemical compounds in UCO and orange (Citrus sinensis) peels powder (limonene) that would help to transform UCO into a repellent.

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Rosli, Anis Najwa, and Ahmad Sofiyuddin Mohd Shuib. "Interactive Game Application of Cooking Malay Traditional Cuisines Toward Teenagers in Malaysia." Idealogy Journal 5, no. 2 (2020): 25–34. http://dx.doi.org/10.24191/idealogy.v5i2.221.

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The proposed interactive game application of cooking Malay traditional cuisines is a game designed to teach teenagers aged 12 to 24 years old in the cooking. There were a bunch of interactives cooking game applications on the internet, except for Malay cuisine games. This game is created to attract teenagers to making Malay traditional cuisine in interactive and fun ways. In this game, the user needs to follow the storyline in the game. Then, in the early game, they were given a list of ingredients to make some Malay cuisines. The player will be given the customer’s requested food picture. The

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Jati, Kumara. "INDONESIA’S PALM OIL EXPORT TO MALAYSIA AND THAILAND." Jurnal Ekonomi Pertanian dan Agribisnis 7, no. 2 (2023): 907. http://dx.doi.org/10.21776/ub.jepa.2023.007.02.41.

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<p class="MainHeading"><em>The economic recovery after the COVID-19 pandemic has significantly increased the demand for palm oil in Indonesia and globally. This study analyzes the regulation and valuation of palm oil trade between Indonesia and Malaysia and Thailand. In addition, the study focuses on Indonesia's exports to her two major countries in Southeast Asia. Based on prescriptive legal analysis, relevant stakeholders have enacted several new regulations to ensure the stability and availability of palm cooking oil. The Indonesian central government has enacted several new reg

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Mudiana, Mokhsin, Harun Afdallyna Fathiyah, Abu Bakar Murshidan, Abdullah Fariq, and Japar Ar Eirwan. "THE CONCEPTUAL IDEA OF RECYCLING USED COOKING OIL MOBILE APPLICATION: A RECOMMENDATION FOR ENVIRONMENT SUSTAINABILITY." BORNEO AKADEMIKA 4, special (2020): 10–19. http://dx.doi.org/10.24191/ba/v4ispecial/82151.

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In general, most of the consumers in Malaysia would throw away their cooking oil just after one or two times of usage. Waste of the cooking oil is one of the root causes of water pollution as well as the cause of clogged the sink and drainage system in the residential areas. These situations occur due to bad habits of people to simply throw away used cooking oil that would affect and harm the environment. As the world moves forward to a sustainable city and greener environment, the society need to tackle this bad habit from becoming worse. This paper proposes a conceptual idea on how to educat

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MOHAMMAD, NOORITA, BASRI BADYALINA, SHAHIRA ARIFFIN, NANI ILYANA SYAFIE, INTAN SYAFINAS MAT SHAFIE, and KHAMISAH ABD MANAF. "Young People's Involvement in Reused Cooking Oil." Information Management and Business Review 16, no. 2(I) (2024): 19–27. http://dx.doi.org/10.22610/imbr.v16i2(i).3708.

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Uncontrolled recycling practices have led to increased waste disposal in landfills over the past ten years, especially using cooking oil. If more young folks choose to recycle their wasted cooking oil and turn it into more affordable biodiesel fuel, this issue may be avoided. Thus, to better understand young adults' intentions to recycle, this study looks at the relationships between attitude, subjective norms, perceived behavioral control, environmental values, and moral standards. A survey was created and disseminated online to reach university students in Peninsular Malaysia. The investigat

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Soo Kwan, Leong, and Rakmi Abd Rahman. "Potentiality of Banana (Musa) Stem as Raw Material in Chemical Nonwood Pulping." Scientific Research Journal 4, no. 2 (2007): 55. http://dx.doi.org/10.24191/srj.v4i2.5660.

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Wood is not sufficient in many countries to meet the rise demand for paper and pulp. In recent years, a lot of researches have been done to find a new, non-wood raw material for paper production especially using agricultural waste. Agriculture industry is one of the main industries in Malaysia which has generated a large amount of waste every year such as banana stem, rice hull, sugarcane bagasse and wheat straw. These are regarded as abundant, inexpensive and readily available natural resources for pulping industry. The purpose of this paper is to study of the pulping potentialities of banana

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Leong, Soo Kwan, and Rakmi Abd Rahman. "Potentiality of Banana (Musa) Stem as Raw Material in Chemical Nonwood Pulping." Scientific Research Journal 4, no. 2 (2007): 55. http://dx.doi.org/10.24191/srj.v4i2.9344.

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Wood is not sufficient in many countries to meet the rise demand for paper and pulp. In recent years, a lot of researches have been done to find a new, non-wood raw material for paper production especially using agricultural waste. Agriculture industry is one of the main industries in Malaysia which has generated a large amount of waste every year such as banana stem, rice hull, sugarcane bagasse and wheat straw. These are regarded as abundant, inexpensive and readily available natural resources for pulping industry. The purpose of this paper is to study of the pulping potentialities of banana

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Abdul Rashid, Nur Firdaus, Abdul Hapes Mohamed, Noraini Ismail, et al. "RECYCLING DOMESTIC COOKING OIL (DCO) INTO SOAP: KNOWLEDGE TRANSFER THROUGH COMMUNITY SERVICE LEARNING IN PERLIS." Journal of Tourism, Hospitality and Environment Management 9, no. 36 (2024): 102–9. http://dx.doi.org/10.35631/jthem.936008.

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Malaysia generates a significant amount of waste from domestic cooking oil (DCO), which can be used as a raw material for soap production. This study examines the functionality of soap made from household cooking oil in Perlis, Malaysia. The community project provides awareness, exposure, and training to 30 participants of Sekolah Menengah Sains Syed Putra, Kangar to recycle used DCO into soap production at their homes or business premises. The approach includes identifying communities and training locations, developing training modules, preparing teaching and demonstration workshops, interact

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