Khairul Farihan Kasim
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Preferred name
Khairul Farihan Kasim
Official Name
Kasim, Khairul Farihan
Alternative Name
Khairul, F. K.
Kasim, K. F.
Khairul Farihan, K.
Farihan Kasim, Khairul
Main Affiliation
Scopus Author ID
57195982318
Researcher ID
AAK-3088-2021

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  • Publication
    Development of mature coconut (Cocos nucifera L.) probiotic beverage: physicochemical characteristics, microbial count, antioxidant activity, and sensory acceptance
    (Faculty of Food Science & Technology (UPM), 2023)
    Nurul Shahirah Aziz
    ;
    Zhi Kei Chin
    ;
    Noorul Syuhada Mohd Razali
    ;
    Noor Soffalina Sofian-Seng
    ;
    Khairul Farihan Kasim
    Mature coconut (Cocos nucifera L.) water is a by-product of coconut milk and oil industries that can be transformed into value-added products as part of a sustainable and zero-waste effort. In the present work, mature coconut water was fermented using kefir grains to produce probiotic beverage, and the present work aimed to evaluate the physicochemical characteristics, microbial counts, antioxidant activities, and sensory acceptance of the developed mature coconut water kefir (MCWK) in comparison with mature coconut water (MCW) and water kefir (WK). Results showed significantly higher (p < 0.05) lactic acid and ethanol contents in MCWK relative to WK, which was attributed to the higher counts of lactic acid bacteria and yeasts. The fermentation was also apparent in MCWK, exhibiting significantly lower (p < 0.05) pH value at different fermentation days. Significantly (p < 0.05) highest total phenolic content (TPC) and antioxidant activities [DPPH radical-scavenging activity and ferric-reducing antioxidant power (FRAP)] were recorded by MCWK after three days of fermentation. Sensory acceptance test also demonstrated that fermentation of MWK with kefir grains improved the palatability and acceptance. MCWK fermented for three days resulted in significantly (p < 0.05) highest overall acceptance mean score (n = 30). In conclusion, the complex microbial consortia in kefir grains can be used to produce MCW probiotic beverage with functional properties.
  • Publication
    Effect of extraction conditions on the phytochemical properties of Clinacanthus nutans using Pressurized Hot Water Extraction (PHWE) technique
    (IOP Publishing Ltd, 2020)
    M.K. Abduljabbar
    ;
    Khairul Farihan Kasim
    ;
    Akmal Hadi Ma’Radzi
    ;
    N.S. Sofian-Seng
    Clinacanthus nutan is an important herb species from the family Acanthaceae and is commonly found in Southeast Asia. It is also known as snake grass, or 'belalai gajah' in malay. The leaves of C. nutan can be used to make a refreshing juice or tea, or even consumed raw as 'ulam', a traditional malay salad. In this work, the leaves, stems, and a mixture of both leaves and stems of C. nutan are first dried in an oven at 50 C for 24 hours and then grounded into a powder. Then, pressurized hot water extraction (PHWE) is used to extract phytochemicals from the powdered samples at 120 C for 20 minutes. This work investigates the effects of three important parameters for extraction; the sample particle size (<63 to 500μm), solventto-sample ratio (10:2 to 50:2 v/w), and sample weight (0.5 to 3.0g) on the extracted phytochemicals' total phenolic compounds (TPC), total flavonoid compounds (TFC), and 2,2-dipheny1-1picrylhydrazyl (DPPH) scavenging activity. The experiments are carried out in triplicate and the results are analyzed using Minitab. Phytochemicals extracted from 2g leaf powder samples of particle size <63μm using a solvent-tosample ratio of 50:2 (v/w) resulted in the most favorable results for TPC, TFC, and DPPH scavenging activity.
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