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- PublicationEvaluation of salt content in meals available at Universiti Sains Malaysia (USM), Health Campus cafeteria(2025-01)Meals sold in campus cafeteria are source of food for students, staff and lecturers, particularly during lunch hour. People tend to have lunch on campus during lunch hour to save time and energy compared to dining off-campus. The addition of table salt and sauces to food is very common in Malaysian practices and has been identified as a major contributor to sodium intake. Despite its essential role in nerve and muscle function, consuming excessive sodium can have detrimental health effects. This study aimed to analyse the salt content of meals available in campus cafeterias, categorised into two groups, namely main meals and snack foods to encourage consumers to make informed food choices. Main meals (0.975 g/100 g) were found to have higher average salt content compared to snacks (0.562 g/100 g). Food items were categorised into three levels of sodium, low (<120 mg/100 g), medium (120-599 mg/100 g) and high (>600 mg/100 g). 60% of the selected food items in this study fell within the medium sodium level. In the low sodium level category, snacks were the main contributors with cek mek molek containing the least sodium. In contrast, main meals dominated the high sodium category. This may be due to the use of various seasonings and sauces during cooking, which often serve as preservatives, flavour and colour enhancers and stabilizers. The highest sodium content was observed in gulai ikan masin (1584.3 mg/100 g). These findings can raise awareness among consumers and food providers, encouraging collaborative efforts in salt reduction strategy therefore potentially reduce the prevalence of non-communicable diseases in Malaysia.
- PublicationEffect of liquid cooling on performance of lithium ion battery(2023-07-23)This research studies the effect on static immersion cooling (SIC) on performance of lithium ion battery that has 22.2V and 5200mAh. An acrylic tank containing a dielectric fluid (mineral oil) which is a non-conductive liquid components, is used to submerge the Li-ion battery . A DC loader acts as a discharger to provide load current for the 1C and 3C discharge rates.The effect of discharge rate on battery setting temperature will be measured in natural convection(NC) for 1C,2C and 3C to obtain the worst case scenario.From the experiment,as the discharge rate increases ,the heat gain increases significantly linearly .The submerge levels of immersion cooling is analyzed where the mineral oil is filled up to height of 7cm(partial) and 12cm(full). Then, the temperature of battery and mineral oil in SIC is measured by thermocouples. By comparing data from SIC and natural convection condition,the results shows that ,temperature of Li-ion battery in SIC condition is lower than NC environment. The results also showed that NC for 3C and 1C has the highest temperature difference which is 10.596℃ and 7.73℃ among all whereas for PIC for 3C and 1C is 10.434℃ and 7.316℃. Hence,in PIC is slightly lower than NC. Lastly ,the heat gain for the mineral oil due to heat transfer between Li-ion battery is compared and analyzed. From calculation, when 3C full immersion cooling (FIC ) and PIC ,the heat gain is 6.927KJ and 4.667KJ whereas for 1C FIC and PIC is 1.9071KJ and 1.8216KJ.In conclusion,volume of mineral oil is significant for an efficient heat transfer.
- PublicationAssociation between food management behaviours and household food waste among working adults in health campus, Universiti Sains Malaysia, Kubang Kerian, Malaysia(2025-01)Recent research has begun to demonstrate the vital role of daily food provision practices in influencing household food waste. Food waste occurs throughout the food chain, yet homes are the primary contributor. The purpose of this research, is to investigate the association between food management behaviours and household food waste among working adults at Universiti Sains Malaysia in Kubang Kerian, Malaysia. In this study, a sample size of 215 working adults from the School of Health Sciences, School of Medicine, and School of Dentistry was recruited using stratified random sampling based on inclusion criteria. However, only 180 responses were gathered and analyzed with SPSS version 29.0. Among the five investigated factors, Food Storage Behaviour (FSB) (p=0.876) and Leftover Consumption Behavior (LCB) (p=0.764) were not significantly associated with household food waste (p > 0.05). However, Food Purchase Planning Behaviour (FPB) (p < .001), Food Purchase Behaviour in Store (FPBI-S) (p < .001), and Food Planning Preparation Behaviour (FPPB) (p=.039), demonstrated significant associations. The findings of this study, as well as previous studies by other researchers, can be utilized to drive effective interventions that focus on specific food waste situations and interactions in greater depth. The intervention could particularly help to shift the focus from analysis to solutions.
- PublicationEvaluation of nutritional properties and sensory acceptance of commercially available orange juices in Kota Bharu, Kelantan(2025-01)Orange juice is well-known for its nutritional benefits and has been a popular fruit juice choice worldwide. However, information on the nutritional content and sensory acceptance of commercial orange juices in the Malaysian context is limited. This study aimed to evaluate the sugar, vitamin C, calcium, magnesium, potassium and sensory acceptance of five different brands of orange juice (samples A, B, C, D and E) available in Kota Bharu. Five orange juice samples were analysed for their nutritional properties using enzymatic method for sugars, indophenol titration method for vitamin C and atomic absorption spectrophotometry (AAS) for minerals. Results of nutritional properties obtained showed the following range of values for total sugars (7.94 – 11.00 mg/100 mL), glucose (2.24 – 5.93 mg/100 mL), fructose (2.35 – 3.67 g/100 mL), sucrose (1.86 – 6.40 g/100 mL), vitamin C (0.16 – 1.41 mg/100 mL), calcium (0.30 – 0.68 mg/100 mL), magnesium (1.10 – 2.20 mg/100 mL) and potassium (11.65 – 19.70 mg/100 mL). The sugars, vitamin C and mineral contents varied among the different orange juice samples. Sample A had the highest magnesium (2.20 mg/100 mL) and potassium (19.70 mg/100 mL) content while sample C had the highest total sugar content (11.00 mg/100 mL). Next, sample D had the highest calcium content (0.68 mg/100 mL) while sample E had the highest vitamin C (1.41 mg/100 mL). For sensory acceptance, five samples were subjected to sensory evaluation, in which the samples were rated using a 7-point hedonic scale. Sample B had the most overall acceptability (6.18) while sample E had the least (3.12). In general, commercial orange juice is a fair source of natural sugars, vitamins and minerals and should be supplemented in the diet for its health benefits.
- PublicationSocial networking addiction and mental health status among secondary students in SMJK Chung Hwa, Kota Bharu, Kelantan(2025-08)Social networking use has become an integral part of adolescents’ daily lives, raising growing concerns about its potential impact on mental health. Excessive use may lead to addictive behaviours and emotional disturbances, especially among secondary school students. This study aimed to determine the level of social networking addiction (SNA) and its association with depression, anxiety, and stress (DASS), as well as to examine the relationship between socio-demographic characteristics and both SNA and mental health outcomes. A cross-sectional study was conducted among 176 secondary school students from SMJK Chung Hwa, Kota Bharu, Kelantan. Data were collected using two validated instruments: the Social Networking Addiction Scale (SNAS) and the Depression, Anxiety and Stress Scale-21 (DASS-21). The results showed that 61.4% of students were not addicted to social networking, while 38.6% were addicted. In terms of mental health status, 60.8% had normal depression scores, 68.2% had normal stress scores, and only 43.8% had normal anxiety scores, indicating a higher prevalence of anxiety symptoms. There was a significant positive correlation between SNA and all three mental health dimensions, depression (r = 0.391, p < 0.001), anxiety (r = 0.283, p < 0.001), and stress (r = 0.429, p < 0.001). Average daily time spent on social networking was significantly associated with both SNA and depression levels (p < 0.05). Academic level was significantly associated with depression (p = 0.033), and gender was significantly associated with stress (p = 0.034). In conclusion, the study found a moderate prevalence of social networking addiction among adolescents, with notable links to mental health symptoms, particularly anxiety and stress. The findings suggest the need for targeted health education programmes focusing on time management, digital wellness, and mental health awareness among school-aged children
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- ItemFluks nutrien dan sedimen di Lembangan Sungai Merbok, Kedah.(Universiti Sains Malaysia, 2017)Kajian ini adalah untuk menganggarkan fluks beban nutrien dan sedimen di Lembangan Sungai Merbok. Pengumpulan data dan aktiviti persampelan dilakukan secara berskala iaitu dua minggu sekali dan dijalankan bermula dari Disember 2012 hingga Disember 2013 yang melibatkan sungai utama Merbok serta cawangannya. This study was conducted to investigate and estimate the flux of nutrient and sediment load in Merbok River basin. Data collection and sampling activities were carried out once in two weeks starting from December 2012 to December 2013 involving the main river of Sungai Merbok and it’s tributaries.
- ItemPreparation and characterization of poly (L-Lactic acid plla) blends and plla scaffold.(Universiti Sains Malaysia, 2011-02)Pengoptimunan gaulan poli(L-laktik asid) (PLLA) telah dihasilkan melalui pengaulan polimer bio liat seperti poli(kaprolakton) (PCL), poli(butil suksinat-ko-L-laktad) (PBSL) dan poli(butilena suksinat-ko-e-kaprolakton) (PBSC) dan penambahan agen perserasian seperti lysine triisosianat (LTI) dan tiga blok kopolimer polietilena oksida - polipropilena oksida - polietilena oksida (PEO-PPO-PEO). Penyediaan perancah berasaskan PLLA juga dipertimbangkan dalam kajian ini. Dalam siri pertama, kesan komposisi campuran (100/0, 90/10, 80/20, 70/30, 50/50, 25/75 dan 0/100 % berat) ke atas sifat morfologi, mekanikal dan haba bagi campuran PLLA/PCL, PLLA/PBSL, dan PLLA/PBSC telah dilakukan. Didapati sifat kelenturan menurun dengan peningkatan kandungan PCL atau PBSL atau PBSC. Ini telah dikesan menerusi pelekatan antara muka yang tidak baik di antara PLLA dan PCL atau PBSL atau PBSC seperti yang diperhatikan dalam morfologi fasa pemisahan. Optimization of poly(L-lactic acid) (PLLA) blends was carried out by blending with ductile biopolymers such as poly(ε-caprolactone) (PCL), poly(butylene succinate-co-L-lactate) (PBSL) and poly(butylene succinate-co-e-caprolactone) (PBSC) and addition of compatibilizer such as lysine triisocyanate (LTI) and polyethylene oxide-polypropylene oxide-polyethylene oxide (PEO-PPO-PEO) triblock copolymer. Preparation of PLLA based scaffold was also been considered in the present study. In the first series, the effects of blend composition (100/0, 90/10, 80/20, 70/30, 50/50, 25/75 and 0/100 wt%) on the morphological, mechanical and thermal properties of PLLA/PCL, PLLA/PBSL, and PLLA/PBSC blends were carried out. It is found that the bending properties decreased with increasing PCL or PBSL or PBSC contents. This was traced by the poor interfacial adhesion between PLLA and PCL or PBSL or PBSC as observed in the phase separation morphology.
- ItemPerformance of composite adsorbent in river water treatment(2017-06)This study was carried out in order to access the potential of composite media by a combination of activated carbon, limestone, alginate as a binder with two different ratio, to remove organic and inorganic pollution that measured by concentration of turbidity, colour and Chemical Oxygen Demand (COD) in river water. In this present study, the batching experiment were conducted to decide the suitable factor for both ratio to effectively remove the involved parameter. Before the batching experiments, water characteristics were taken and COD were dismiss from batching experiment due to its low concentration. From the batch study, result and graph indicates that the suitable factor were 7g of dosage, 180 RPM of shaking speed, 75 minutes of contact and 90 minutes of settling time for ratio 7:3:2 (AC: LS: AG). Meanwhile for ratio 1:9:2 (AC: LS: AG), the suitable factor were 5g of dosage, 180 RPM of shaking speed, 95 minutes of contact time and 40 minutes of settling time. From the second batching experiments, for Ratio 7:3:2, the percentage removal of parameters were 92% for colour and 85% for turbidity. Meanwhile for Ratio 1:9:2, the percentage removal of parameters were 84% for colour and 60% for turbidity. This shows that 7:3:2 has been selected as the best ratio for composite adsorbent that consists of activated carbon, limestone and alginate. Meanwhile, the result from isotherms models for each of the parameters removal suggested that Freundlich isotherm was favourable with high coefficient of determination values for ratio 7:3:2 whereas the Langmuir isotherm were fit for adsorption process by ratio 7:3:2. For kinetic of adsorption, for each of the parameters removal by both ratios, pseudo-second-order model was suitable to describe kinetic of adsorption.
- PublicationDevelopment of design of experiment software for two-factor factorial design(2006-05-01)Regarding to the title, “Development Of A Design Of Experiment (DOE) Software For the case Two-Factor Factorial Designs (FD)”, this project is intended as to develop a simple software which will be able to analyze any experiment that involving only two factors as for this kind of experiment is being used widely by an industrial sectors. Therefore, the basic knowledge of FD technique is very important to engineering students especially whom involved in many experiments as to use it in solving an analysis problem. The essential of the DOE technique have been proven in the world as in Malaysia itself, many industries have supported their analyzer and the experimenter to apply one of this DOE technique in their researches and experiments. The effect reflected by seen that the several major companies such as Motorola, Hewlett-Packet, Petronas and other companies succeeding in controlling their quality level by this DOE technique. By isolating and removing the undetected factors. Those factors interrupt the product production process of several companies such as the manufacturing company. The most considerable effect is when those factors also affecting the quality level of a product produced. Therefore, as the preparation before entering the industry world, this project wants to help engineering students learning the effectiveness of this FD technique. Besides that, this project revealing the use of computer software to engineering students in analyzing an experiment. The development of this software is being constructed with a reason for students will be able to coup the computer skills and able to analyze any experiment data fast and effectively.
- PublicationSurface roughness analysis of co2 laser cutting of 304-stainless steel(2008-04-01)In this project, top, bottom and average surface have been investigated repetitively. Samples of stainless steel-304 were cut on a CO2 laser cutting system and the combined effects of power cutting speed and gas pressure on surface roughness and striation pattern have been studied. Design of Experiment (DOE) method will be used to understand the effect of various laser processing parameters changes on the surface finish. Analysis of Variance (ANOVA) was used to determine the significant factor and the percentage of contribution that affect the quality of surface roughness. For the range of operation conditions tested, it was observed that cutting speed had a major effect on surface finishing which increase the surface roughness of the 5mm stainless steel, while power affects were secondary. Low feed rates gave good surface roughness and low striation. Taguchi method was used to determine the optimum parameter to produce minimum surface roughness on 5mm thickness stainless steel- 304 by COs laser cutting.