SESI 1 2022/2023 

• IMPACT OF NATURAL SWEETENER ON PHYSICOCHEMICAL PROPERTIES OF LACTOSE FREE ICE CREAM (PALM MILK)

• DETERMINATION OF CRUDE FIBER CONTENT, TEXTURE PROPERTIES AND COOKING QUALITY TEST ON PUMPKIN SEED FETTUCCINE

• COMPARISON OF FIBER, MOISTURE, ASH CONTENTS AND WATER ABSORPTION CAPACITY BETWEEN BREAD FLOUR AND BREAD FLOUR ENRICHED WITH WATERMELON RIND AND PULP POWDER

• EFFECT OF OVEN DRYING METHOD AND DEHYDRATOR DRYING METHOD ON THE ANTIOXIDANT PROPERTIES OF SWEET POTATO PEEL POWDER

• ANTIOXIDANT POTENTIAL OF MANGO PEEL POWDER THAT UNDERGO DIFFERENT DRYING METHOD: DEHYDRATOR AND OVEN DRYING TREATMENT

• DETERMINATION OF PHYSICAL PROPERTIES AND CRUDE FIBER CONTENT ON BANANA PEEL MUFFIN

• EFFECT OF SUBSTITUTING EGG WITH AQUAFABA ON CRUDE FIBRE AND MOISTURE CONTENTS AND THE NUTRITIONAL BENEFITS OF CHICKPEAS PASTA

• COMPARISON OF PHYSICOCHEMICAL PROPERTIES OF DIFFERENT MEAT SUBSTITUTES (TEMPEH AND YELLOW SPLIT PEA) ON VEGAN NUGGET

• THE COMPARISON BETWEEN PAPAIN EXTRACT FROM PAPAYA PEEL AND FLESH ON MEAT TENDERNESS

• THE EFFECT OF UV-C TREATMENTS ON TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANTS LEVEL OF BANANA PEEL AKOK (MUSA PARADISIACA)

• PROXIMATE ANALYSIS OF SOFT COOKIES BROCCOLI USING TWO DIFFERENT METHODS

• PROXIMATE ANALYSIS USING BANANA FLOUR WITH DIFFERENT TREATMENT METHODS

• EFFECT OF DIFFERENT PROCESSING ON TOTAL PHENOLIC CONTENT AND DPPH ACTIVITY OF ADZUKI BEAN FLOUR

• TO DETERMINE VALUE OF TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITIES USING UV-C TREATMENT TO JACKFRUIT STRAW

• THERMAL ANALYSIS AND AFFECT OF MILLING METHOD ON PARTICLE SIZE OF MANGO PEEL POWDER

SESI 2 2021/2022 

• EFFECT OF DIFFERENT TYPE OF FLOURS ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF APAM

• EFFECT OF DIFFERENT COOKING METHOD ON PHYSICOCHEMICAL, PROTEIN CONTENT AND SENSORY PROPERTIES OF PURPLE SWEET POTATO PASTA

• TO STUDY THE PHENOLIC CONTENT IN THE COFFEE BEANS AND ITS EFFECT ON MEAT TENDERNESS

• COMPARISON OF PHYSICAL CHARACTERISTICS AND FAT CONETENT OF NASI LEMAK WHEN USING DIFFERENT MILK AND COOKING METHOD

• EFFECT OF SUBSTITUTING TAPIOCA STARCH WITH LEGUME FLOURS ON THE PHYSIOCHEMICAL AND SENSORY PROPERTIES OF KEROPOK LEKOR

• OPTIMIZING FOR FORMULATION STRAWBERRY BAHULU AND PHYSICOCHEMICAL PROPERTIES

• DETERMINATION OF PHYSICOCHEMICAL PROPERTIES OF BISCUIT INCORPORATED WITH SUGARCANE FIBER

• EFFECT OF GELLING AGENT ON PUMPKIN KAYA SLICES LIPID OXIDATION AND PHYSIOCHEMICAL PROPERTIES

• SMOKED BANANA ICE-CREAM : ANTIOXIDANT ACTIVITY AND EFFECT OF DIFFERENT HYDROCOLLOIDS ON PHYSICOCHEMICAL PROPERTIES AND SENSORY ACCEPTABILITY.

• DETERMINATION OF PHYSICOCHEMICAL PROPERTIES, PROTEIN CONTENT AND MICROBIAL DETECTION ON NON- DAIRYMILK BASED YOGURT DRINK.

SESI 1 2021/2022 

• THE EFFECT OF COOKING METHOD ON THE CHICKEN FRANKFURTER WITH JACKFRUIT

• TEXTURE PROFILE ANALYSIS OF CHICKPEAS FINGER IN RELATION TO CHEMICAL COMPOSITION AND STEAMING TIME

• TOTAL PHENOLIC COMPOUND AND ANTIOXIDANT ACTIVITY WITH THREE DIFFERENT TIME IN WHITE RADISH FLOUR

• EFFECT OF DIFFERENT TEMPERATURE AND TIME ON ANTIOXIDANT ACTIVITY AND PHYSICAL CHARACTERISTIC CRACKER YAM AND RED BEANS

• DETERMINATION OF ANTIOXIDANT AND PHYSICAL CHARACTERISTIC OF COFFEE ARANCIA STICK ON DIFFERENT HEAT TREATMENT

• THE REDUCE THE TOXIC CONTENT OF CYANIDE ACID IN RUBBER SEEDS USING THE METHOD OF SOAKING, BOILING AND DRYING

• DETERMINATION OF INCREASED LEVELS OF PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY AFTER UV-C TREATMENT IN TRIYO PASTA

• ANTIMICROBIAL ACTIVITY OF METHANOLIC EXTRACTS FROM THE RHIZOMES OF KAEMPFERIA GALANGA LINN AGAINST GRAM POSITIVE BACTERIA AND GRAM NEGATIVE BACTERIA

• EFFECT OF DIFFERENT LIPIDS ON THE PHYSICOCHEMICAL PROPERTIES OF RICE STARCH

• COMPARISON STUDY SHELF LIFE OF TEMPEH BY USING DIFFERENT TYPES OF BEAN

• ANTIOXIDANT AND SENSORY EVALUATION OF VEGGIE FERN STIX SNACKS (STENOCHLAENA PALUSTRIS)

• DETERMINATION OF ANTIOXIDANT ACTIVITY, FAT CONTENT AND TEXTURAL PROPERTIES OF VEGAN BURGER PATTY

• AFFECT OF MOIST HEAT AND DRY HEAT METHOD ON PHYSICAL PROPERTIES AND ANTIOXIDANT ACTIVITY OF PUMPKIN CHICKEN NUGGET

• THE DETERMINATION OF PHYSICOCHEMICAL ON THE CARROT CAKE FRUITS AND NUTS BAR

• THE SHELF LIFE ANALYSIS OF LAKSA JOHOR PASTE CUBE

• THE DETERMINATION OF THE PHYSICOCHEMICAL AND ORGANOLEPTIC OF ICE CREAM DATE SEEDS FLAOVOR

• DETERMINATION OF PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTIC OF CAULIFLOWER LASAGNA SHEET

• EFFECT OF ADDING ORANGE PEEL POWDER ON TEXTURE, COLOUR, COOKING QUALITY, FIBER, ANTIOXIDANT CONTENT AND CONSUMER ACCPETABILITY OF FETTUCCIBE PASTA

• THE EFFECT OF ADDING LEAVENING AGENT IN BROWN COCONUT PULP CAKE ON ITS PH, VISCOSITY, PERCENTAGE OF VOLUME EXPANSION, TEXTURE, COLOUR AND CONSUMER ACCEPTABILITY

• THE DETERMINATION OF PHYSICOCHEMICAL PROPERTIES AND SENSORY ANALYSIS OF RICE NUTS BURGER

• EFFECT OF DIFFERENT COOKING METHODS ON PHYSICAL PROPERTIES, PROTEIN CONTENT AND ANTIOXIDANT ACTIVITY OF TEMPEH DUMPLING WRAPPER

• EFFECT OF MANDAI FERMENTATION PERIOD ON THE PHYSICOCHEMICAL PROPERTIES, SENSORY ACCEPTABILITY AND MICROBIAL DETECTION OF MANDAI ICE CREAM

• THE EFFECT OF SALTED EGG USING DIFFERENT TYPES OF SALT

• THE EFFECT ADDITIONAL OF PINEAPPLE FLOUR ON KUIH TALAM TEXTURAL PROPERTIES AND SENSORY

• EFFECT OF DIFFERENT DRYING TREATMENT ON PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF CUCURBITA PEPO FLOUR

• EFFECT OF DIFFERENT PRE-HEAT TREATMENT ON THE FLAVOR CHARACTERISTIC AND SHELF LIFE OF OTAK-OTAK FROM SARDINE (SARDINA PILCADUS) SPECIES

• THE EFFECT OF STABILIZER, PHYSICOCHEMICAL PROPERTIES AND MELTING RATE IN PLANT BASED ICE CREAM

• THE STUDY OF PROTEIN CONTENT, TEXTURE PROFILE AND SENSORY EVALUATION OF YOUNG JACKFRUIT BALL AS CHICKEN ANALOG

• DETERMINATION OF PHYSICAL PROPERTIES ON LOTUS ROOT CHIP USING DIFFERENT PRE TREATMENT METHOD

• EFFECT OF DIFFERENT FORMULATION ON PHYSICOCHEMICAL PROPERTIES AND SHELF LIFE OF CILANTRO ROOT SEASONING POWDER

• THE DETERMINATION OF PHYSICAL PROPERTIES WITH THE DIFFERENCE TYPES OF MUSHROOM POWDER AND SENSORY EVALUATION ON MUSHROOM COOKIES

• DETERMINATION OF PROTEIN CONTENT, FAT CONTENT AND TEXTURAL PROPERTIES OF VEGAN MUSHROOM NUGGET COMPARED WITH MARKET NUGGET

• COMPARISON OF BOBA HABATUSAUDA AND MARKET BOBA IN SWEETNESS, CHEWINESS AND SHELF LIFE BASED ON PH VALUE

• THE EFFECT OF BOILING, BLANCHING AND STEAMING TOWARD THE ELASTICITY OF PINEAPPLE CORE FETTUCINE

• THE EFFECT OF BOILING, DRYING AND STEAMING TOWARD THE PROTEIN CONTENT AND TEXTURE PROFILE OF PETAI CRACKER

• ANALYSIS OF COOKIES INCORPORATED WITH OAT FLOUR AND PINEAPPLE PULP

• INCORPERATION OF AVERRHOA BELIMBI (BELIMBING BULUH) INTO CHILLI SAUCE

• DETERMINATION OF PHYSICOCHEMICAL FOR MELTING RATE, TEXTURE AND DETERMINATION OF TYPE OF SUGAR AND ANTIOXIDANT IN DATES AND TAMAR ICE CREAM

• EFFECT USE DIFFERENT DRYING TEMPERATURE ON CHARACTERISTICS OF ORANGE SWEET POTATO

• DEVELOP OF HIGH FIBER COOKIES SUBSTITUTE WITH SAFAWI DATE SEEDS FLOUR

• EFFECT OF THE PRESERVATION METHOD ON ANTIOXIDANT AND TOTAL PHENOLIC CONTENT IN SPONDIAS DULCIS (KEDONDONG)

• DETERMINATION OF ANTIOXIDANT PROPERTIES ON BREADFRUIT (ARTOCARPUS ALTILIS) FLOUR BY USING UV-C DRYING METHODS

• A COMPARATIVE STUDY ON PRODUCTION OF BUDU CUBE USING DIFFERENT METHOD OF DRYING, MOISTURE CONTENT AND SHELF LIFE ASSESSMENT

• EFFECT OF BATTER FORMULATION ON THE CHARACTERISTIC OF POTATO-BASED ON PAPER ROLL WRAPPERS

SESI 1 2022/2023 

• APPLICABILITY OF BACTERIAL CELLULOSE (BC) FROM NATA DE COCO (NDC) AS BIODEGRADABLE MATERIALS TO REPLACE PLASTIC SPOON

• PHYSICOCHEMICAL PROPERTIES OF FORMULATED GALLUS DOMESTICUS FEED FROM PALM KERNEL CAKE (PKC)

• FORMULATION AND CHARACTERIZATION OF GROUNDED COFFEE (GC)/ GREEN TEA LEAVES (GTL)/ ALGINATE-BASED BIO-ABSORBENT FOR THE REMOVAL OF METHYLENE BLUE DYE

• THE STUDY OF CHICKEN BY-PRODUCT GELATIN AND ITS POTENTIAL APPLICATION IN FOOD.

• AN OPTIMIZATION STUDY BY RESPONSE SURFACE METHODOLOGY (RSM) ON ADSORPTION OF METHYLENE BLUE FROM COATING INDUSTRY WASTEWATER BY SUGARCANE BAGASSE.

• THE STUDY OF BIODEGRADABLE FILM PACKAGING FOR FRESH CUT FRUITS FROM PAPAYA PEELS AND PAPAYA SEED OIL EXTRACT

• UTILIZATION OF COCOS NUCIFERA COIR (COCONUT HUSK) AS ADSORBENT FOR PALM OIL MILL EFFLUENT FINAL DISCHARGE

• PHYSICOCHEMICAL PROPERTIES OF TWO TYPES OF VIRGIN COCONUT OIL PRODUCED THROUGH THE HYDRAULIC PRESS AND HOT PROCESSES

• A STUDY OF COMPARISON OF PHYSICOCHEMICAL PROPERTIES OF PALM MILK AND COCONUT MILK

• THE PRODUCTION OF ANIMAL FEED SUPPLEMENT USING EXTRACTED CATFISH WASTE OIL AND VEGETABLE WASTE

• EFFECTS OF PINEAPPLE PEEL AS ADSORBENT IN WASTE COOKING PALM OIL

SESI 2 2021/2022 

• AROMATHERAPY CANDLE FROM WASTE COOKING OIL

• PRODUCTION OF MOISTURIZING CREAM PODS

• PRODUCTION AND EVALUATION OF NATURAL LIP BALM FORMULATED WITH MORINGA OLEIFERA OIL

• OIL PALM EMPTY FRUIT BUNCH BASED ADSORBENT AND DECOLORIZATION OF PALM OIL MILL EFFLUENT FINAL DISCHARGE (POME FD)

• PRODUCTION OF HAIR DYE EXTRACTED FROM ROSE MALLOW HIBISCUS

• APPLICATION OF SUGARCANE BAGASSE,PINEAPPLE WASTE AND KOMBUCHA SCOBY AS A POTENTIAL BIO ABSORBENT FOR METHYLENE BLUE

2020

• A REVIEW ON BANANA PEEL WAX AND PLASTIC WASTE AS BINDER IN THE CONSTRUCTION OF ROAD PAVEMENT

• WASTEWATER TREATMENT USING FLOCCULATION USING MUSA ACUMINATA PEEL(BANANA PEEL) AND GLYCINE MAX HULL(SOYBEAN HULL) AS FLOCCULATING AGENTS

• THE POTENTIAL OF AZADIRACHTA INDICA sp (NEEM OIL) AS INSECT REPELLENT AGAINST GRYLLODES SIGILLATUS .

• UTILIZATION OF MODIFIED WASTE PRODUCT BY FURNACE AND EXTRACTION METHOD FOR PRE-TREATMENT OF WASTE COOKING OIL

• A GREEN SYNTHESIS OF BIODIESEL PRODUCTION FROM WASTE COOKING OIL BY USING EGG SHELLS AS CATALYST

• UTILIZATION OF BLACK PEPPER ESSENTIAL OIL (BPEO) AS A NATURAL ANTI-CLOUDING AGENT IN COOKING OILS

• THE SCREENING OF ANTIOXIDANTS IN CAVENDISH AND GOLDEN BANANAS

SESI 1 2021/2022

• THE STUDY OF PINEAPPLE PEELS WITH BEESWAX COATING AS A BIODEGRADABLE CUP

• FORMULATION AND CHARACTERIZATION OF HAIR SERUM USING ESSENTIAL OILS FROM CINNAMOMUM VERUM AND CITRUS LIMON

• THE STUDY OF BIO-PESTICIDE PREPARATION FROM NEEM AZADIRACHTA INDICA SEEDS AGAINST GRYLLUS ASSIMILIS

• THE EFFECT OF EMULSIFIER ON THE ICE CREAM PROPERTIES

• UTILIZATION OF PALM OIL MILL EFFLUENT FOR BIODIESEL PRODUCTION

• THE EFFECT OF GRAPESEED EXTRACT ADDITION ON THE EFFECTIVENESS OF SUNSCREEN LOTION

• TRANSPARENT SOAP FORMULATION WITH A MIXTURE OF BETEL LEAF EXTRACT

• EXTRACTION OF ANTIOXIDANT FROM POTATO PEELS AS POTENTIAL REPLACEMENT OF SYNTHETIC ANTIOXIDANT IN EDIBLE OIL

• BANANA PEEL WAX AND PLASTIC WASTE AS BINDER IN THE CONSTRUCTION OF ROAD PAVEMENT

• PROPERTIES OF BACTERIAL CELLULOSE PRODUCED BY FERMENTATION OF KOMBUCHA

• COMPARATIVE STUDY OF COLLAGEN EXTRACT FROM SKIN AND BONES OF CHANNEL CATFISH (ICTALURUS PUNCTATUS)

• THE COMPARISON BETWEEN RICE HUSK (RH) AND OIL PALM EMPTY FRUIT BUNCH (OPEFB) AS AN OIL SPILL REMOVER IN WATER

• BIOPLASTIC PRODUCTION FROM SOLANACEAE SP. , DIOSCOREACEAEA SP., CONVULVULACEAE SP. AND EUPHORBIACEAE SP. AS AN ALTERNATIVES TO CONVENTIONAL PLASTIC

• BIOETHANOL SYNTHESIS FROM RICE STRAW AND SUGARCANE BAGGASSE

• THE EXTRACTION OF ACID CHRYSOPHANIC YELLOW FROM CASSIA LEAF AS CASSIA ALATA ESSENTIAL OILS

• THE COMBINATION OF BACTERIAL CELLULOSE WITH HONEYCOMB DRY MUD PROPOLIS

• THE PROPERTIES OF THERMOPLASTIC STARCH / EGGSHELLS / COCOPEAT HYBRID BIOCOMPOSITE

• OIL PALM EMPTY FRUIT BUNCH EXTRACTED SILICA AND ITS APPLICATION

• ADSORPTIVE REMOVAL OF OIL IN OILY WASTEWATER USING BIO ADSORBENT FROM TEA WASTE

• PHYSICAL AND CHEMICAL PROPERTIES OF WASTE COOKING OIL FERTILIZER

• PAPAYA PEELS AS A POTENTIAL SOURCES FOR PRODUCTION OF BIOETHANOL

• THE USE OF ESSENTIAL OIL PRODUCED BY CINNAMON AS NATURAL ANTIOXIDANT IN GROUND NUT OIL

• EFFECT OF DIFFERENT PRETREATMENT ON BIOETHANOL PRODUCTION FROM PUMPKIN WASTE

• THE EFFECT OF COCOPEAT AS ORGANIC FERTILIZERS ON THE GROWTH OF PALM TREE

• IMPROVEMENT OF OLIVE OIL OXIDATIVE STABILITY USING ANTHOCYANIN FROM HIBISCUS ROSA-SINENSIS FLOWER AS NATURAL ANTIOXIDANT

• PHYSICOCHEMICAL PROPERTIES OF FORMULATED FISH PALLET FROM CASSAVA LEAVES