Roshita Ibrahim
Thumbnail Image
Preferred name
Roshita Ibrahim
Official Name
Roshita, Ibrahim
Alternative Name
Ibrahim, R.
Roshita, Ibrahim
Ibrahim, Roshita
Roshita, I.
Main Affiliation
Scopus Author ID
55876743000
Researcher ID
CVQ-2163-2022

Research Output

Filters

Show more
Reset filters

Settings
Now showing 1 - 7 of 7
Thumbnail Image
Publication

The quality of Surimi from different species of freshwater fish (Clarias gariepinus, Pangasius hypothalamus, Channa striata and Oreochromis niloticus)

2023 , Roshita Ibrahim , Norsyifatul Amiza Ali , Mazlin Nur Iman Hasnoel Mazidi , Mohd Nizam Lani

The rapid decline of marine fish species due to overheating oceans and over-catching that traditionally used for surimi making has prompted a search for alternative species from freshwater fish species. The aims of the study were to investigate the quality and the sensory acceptability of surimi made from different freshwater fish species which are African catfish (Clarias gariepinus), Sutchi catfish (Pangasius hypothalamus), Snakehead murrel (Channa striata) and Tilapia (Oreochromis niloticus). Surimi made from marine fish; threadfin bream was used as control. The method to produce surimi started with deheading, descaling, deboning and mincing the fresh fish. The minced fish flesh was also known as otoshimi and after undergone two cycles of washing processes with ice water and 3% salt, the otoshimi was then become surimi. There was no significant different in the yields of surimi from all the freshwater fish and control which in the ranged of 18.7 to 22.5%. Surimi from Snakehead murrel, Tilapia and Sutchi catfish showed the highest value for colour L*, a* and b* values, respectively. Surimi from Tilapia also had the highest gel strength (262.4 gF). As for protein, ash and moisture contents, there were significantly the highest (P<0.05) in Snakehead murrel, Tilapia and Sutchi catfish, respectively. As expected, there was no significant different (P>0.05) in fat contents for all the surimi regardless of the fish species. From the sensory acceptance test, fish cake made from African catfish surimi had the highest acceptability compared to other fish species.

View
No Thumbnail Available
Publication

Making healthy cooking oil from crude palm oil (CPO) by combination method microwave-assisted extraction (MAE) – batchwise solvent extraction (BSE)

2025 , Hakun Wirawasista Aparamarta , Setiyo Gunawan , Roshita Ibrahim , Meidy Hariawan , Famy Bisyauqil Haq , Mohammad Farhan Supriadiputra

Palm oil is a major plantation product that contributes significantly to Indonesia's economic development. The objective of this study was to refine palm oil to achieve a higher proportion of unsaturated fatty acids (UFA), known for its beneficial effects on blood cholesterol levels, while also enhancing its oxidative stability. A combination of Batchwise Solvent Extraction (BSE) and Microwave-Assisted Extraction (MAE) was also used. This MAE experiment also optimized variables that influence the best results, such as the purity of free fatty acids (FFA) and triglycerides (TAG). This works utilized Full Factorial Design (FFD) models. The R2 determination coefficient for FFA composition response is 99.38 %, while for TAG purity it is 99.55 %, confirming the model's reliability. This MAE works best with a changing 100 % polar solvent, a MAE power of 300 W, and an extraction time of 10 min. These parameters have the highest TAG purity (92.35 %) and lowest FFA content (2.18 %). MAE-BSE had the lowest levels of FFA (0.62 %) and TAG purity (98.42 %) throughout all seven stages. The relative intensity of ions was utilized to determine the cis and trans configurations of double bonds. TAG fatty acids discovered include palmitic acid (C16:0, 47.32 %), stearic acid (C18:0, 0.95 %), oleic acid (C18:1c, 45.49 %), and linoleic acid (C18:2c, 3.87 %). According to GC, GC–MS, and fragmentation analyses, this refined oil contains no trans fatty acids and has a higher composition of UFA compared to saturated fatty acids (SFA). This study reveals that the methods used can produce healthy oils.

View
Thumbnail Image
Publication

Effects of blue and green Light-Emitting Diode (LED) on the vegetative and reproductive growth of Black Jelly Mushroom (Auricularia auricula-judae)

2024-03 , Roshita Ibrahim , Lim Yi Mao

Light is an essential source during the cultivation of mushrooms, which significantly affects the productivity of black jelly mushrooms (Auricularia auricula-judae) in both vegetative and reproductive growth. The application of a light-emitting diode (LED) is proven to be beneficial in several plants and mushroom cultivation. This study focused on the effects of blue and green LED treatments on the vegetative and reproductive growth of black jelly mushroom. During vegetative and reproductive stages, mushroom bags were exposed to three conditions, Control (without LED treatment), blue LED and green LED. The LED treated mushroom bags showed a slower vegetative growth rate compared to the control. However, exposure to Blue LED during the reproductive stage tends to be the most effective treatment among all the LED treatments as it took the least time for pinhead emergence (26.2 to 32.6 days), and green LED shortened the time for fruiting bodies formation (17.0 to 19.4 days). Based on the yield of fruiting bodies, exposure to blue LED during the reproductive stage also resulted in a maximum yield (302.4 g) with a larger mushroom size (13.56 cm). In conclusion, the application of LED during the vegetative stage is unnecessary, but the application of blue and green LEDs during the reproductive stage could improve the growth and yield of black jelly mushrooms.

View
No Thumbnail Available
Publication

The growth morphology and yield of Grey Oyster mushrooms (Pleurotus sajor-caju) subjected to different durations of ultrasonic sound treatment

2020 , Roshita Ibrahim , Ooi Kar Yie , Mazlin Nur Iman Bt. Hasnoel Mazidi

Grey oyster mushroom (Pleurotus sajor-caju) is a type of edible mushroom that suitable to be cultivated in Malaysia. There is an increasing demand in the market due to its high nutritional values. In this study, effects of different durations of ultrasonic treatment on the growth morphology, yield enhancement and quality of mushrooms were investigated. Four different durations of ultrasonic treatment had been applied on the mushroom bags which were 1.5, 3.0, 4.5 and 6.0 minutes and 0 minutes act as control. The results showed that all ultrasonic treated bags had shorter time for mycelium to fill-up the mushroom bags as compared to control. Ultrasonic treated bags was observed could promote and activate the pinhead emergence and fruiting bodies formation. Besides, all ultrasonic treated bags also showed higher yield and better quality in terms of the largest pileus diameter of mushrooms as compared to control. For the color of mushrooms, there was no significant different (P>0.05) observed in L∗ values. However, treatment of 1.5 minutes had the highest a∗ (redness) and b∗ (yellowness) values. Different durations of ultrasonic treatment did not showed any significant different in texture and moisture content of mushrooms. In summary, 1.5 minutes was the best treatment duration as it took the shortest time for different growth stages with the greatest yield of mushrooms.

View
No Thumbnail Available
Publication

The effect of different fresh spices on the fermentation process, physico-chemical properties, lactic acid bacteria microflora and sensory acceptability of fermented saltwater clam (Paratapes textilis)

2023 , Roshita Ibrahim , Jun Ze Lee , Mazlin Nur Iman Hasnoel Mazidi , Mohd Nizam Lani

Fermentation is the oldest method to process and preserve the food. However, the strong aroma and taste of fermented food is not well accepted by most people especially the young generations. In this study, saltwater clam (Paratapes textilis) which is one of the popular shellfish consumed in Malaysia had been fermented for 6 days with addition of fresh spices such as ginger, onion, garlic and lemongrass. The fermented saltwater clam without any addition of fresh spices was served as control. The aims are to determine the physico-chemical properties, microflora of lactic acid bacteria and sensory acceptability of fermented saltwater clams with addition of different fresh spices. The physico-chemical changes such as pH, colour, texture profile and total volatile basic nitrogen (TVBN) were determined. The microflora and counts of lactic acid bacteria (LAB) were determined using selective agars of deMan, Rogosa and Sharpe (MRS), M17 and Tomato Juice. Over the fermentation period, the lightness (colour L*), firmness and pH decreased whereas TVBN increased. However, the fermented saltwater clams with addition of garlic did not show decrease in pH during fermentation. Lactobacillus sp. were found on MRS Agar and Tomato Juice Agar and Lactic Streptococci were found on M17 Agar in all the treatments. Lactobacillus sp. was found to be the dominant lactic acid bacteria. Among all the treatments, fermented saltwater clam with addition of garlic was the most preferred.

View
No Thumbnail Available
Publication

Differential Display Reverse Transcription Polymerase Chain Reaction (DDRT-PCR) for Grey Oyster mushroom samples grown with acoustic sound treatment

2023 , Tham Khai Song , Norsahira Ezrin Mohd Zamri , Roshita Ibrahim , Johan Ariff Mohtar , Hartinee Abbas , Ahmad Mukhlis Abdul Rahman

Grey oyster mushroom is the most often farmed and marketed type of mushroom for household consumption in Malaysia. The mushroom cultivation takes a long time due to its complicated mycelium growth. Several treatments were introduced such as acoustic sound treatment to increase the growth rate and quality of the crop, but there is no in-depth study regarding the genetic expression of the genes affected. This study aims to evaluate the Differential Display Reverse Transcriptase-Polymerase Chain Reaction (DDRT-PCR) for grey oyster mushroom samples grown with acoustic sound treatment. The mushroom was subjected to the treatment and the RNA was extracted from the mushroom samples and converted into cDNA before undergoing DDRT-PCR. Ten Differential Expressed Transcripts (DETs) that were successfully identified based on the differences between the intensity and absence of amplicons were sent for gene sequencing and BLAST through the NCBI database to obtain relevant results regarding the possible gene annotation. Seven out of ten DETs hit potential genes encoding for housekeeping and structural and development functions. The results showed that acoustic sound treatment did affect the expression of certain genes differently as captured by DDRT-PCR analyses and offers new ideas for the development of ecological agriculture.

View
Thumbnail Image
Publication

Effect of fresh spices on the fermentation, colonization of Lactic acid bacteria and sensory acceptability of Fermented clams (Mercenaria mercenaria)

2020 , Roshita Ibrahim , Muhammad Shukri, Nur Shahirah , Mazlin Nur Iman Hasnoel Mazidi

Fermentation is one of the common methods used for food preservation in South-Eastern Asia. However, the fermented food products were not well accepted especially by young generations due to its unique taste and distinct aroma. In this study, clams (Mercenaria mercenaria) had been used to investigate the effect of different fresh spices on the fermentation process, colonization of microflora of lactic acid bacteria and sensory acceptability. The clams were fermented for 8 days with addition of different fresh spices such as garlic, ginger and lemongrass. Fermented clam without any addition of fresh spices was served as control The effects on fermentation were analysed in terms of physico-chemical changes such as pH, color and texture. The colonization of lactic acid bacteria were observed on the De Man, Ragosa and Sharpe (MRS), M17 and tomato juice agar. The sensory acceptability of fermented clams with addition of fresh spices were also carried out. The changes of physico-chemical of all parameters were decreased over fermentation period. The CFU of lactic acid bacteria by using MRS, M17 and tomato juice agar were increased for all different fresh spices over fermentation period. Sensory evaluation showed that fermented clam with the addition of lemongrass had the highest acceptability score in terms of aroma, color, taste, texture and overall acceptability.

View