Roshita Ibrahim
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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
Now showing 1 - 4 of 4
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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.

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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.

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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.

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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.

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