Al-Khubara' : Directory of Expert

ACADEMIC QUALIFICATIONS

PhD in Sains Makanan Dan Pemakanan (2004)
Master in Sains Makanan Dan Pemakanan (2000)
Bachelor in Sains Hayat Dengan Pengurusan (1996)

EXPERTISE

Nutraceuticals
Food Analysis
Halal Products
Product Development

Resume Curriculum Vitae

Scopus H-Index : 6

PROF. MADYA DR. ALINA BINTI ABDUL RAHIM

PENSYARAH UNIVERSITI DS14

Faculty

Fakulti Sains Dan Teknologi

Usim Expert: https://expert.usim.edu.my/alina

Phone: 06-7988777

E-mail: alina@usim.edu.my

RESEARCHER ID

Scopus ID Orcid ID Google Scholar

1. PROGRAM: PEMBINAAN PARAMETER SYARIAH DAN PERUNDANGAN BAGI PEREKAT PERUBATAN BERDASARKAN KONSEP FORENSIK HALAL PROJEK: FACILITATING HALAL COMPLIANCE THROUGH FORENSIC IDENTIFICATION OF ANIMAL-BASED ELEMENTS IN MEDICAL ADHESIVES

2023 GERAN PENYELIDIKAN TRANSDISIPLINARI ON GOING CO-RESEARCHER
2. PRODUCTION OF FERMENTED READY-TO-DRINK (RTD) BEVERAGE, CULTURE DRINK AND ICE CREAM FORTIFIED OF FUNCTIONAL INGREDIENT ISOLATED FROM EDIBLE BIRD?S NEST AND DUCKWEED

2021 GERAN KPT (KKP) COMPLETED CO-RESEARCHER
3. MODUL FOR HALAL COSMETICS AND CONSUMER GOODS: MALAYSIAN LAWS AND SYARIAH PERSPECTIVES

2021 GERAN PENYELIDIKAN USIM ON GOING CO-RESEARCHER
4. DEVELOPING A VIABLE FRAMEWORK FOR GOVERNANCE OF UNSUBSTANTIATED CLAIMS IN HALAL COSMETICS

2019 GERAN KPT COMPLETED CO-RESEARCHER
5. HALAL COSMETICS GATEWAY FOR SUSTAINABLE DEVELOPMENT : GROWTH DIAGNOSTIC OF BINDING CONSTRAINTS IN MALAYSIA AND INDONESIA

2019 GERAN SEPADAN ANTARABANGSA COMPLETED CO-RESEARCHER

Research Progress Type of Grant

Completed: 20 (91%)

Ongoing: 2 (9%)

Al-Khubara' : Directory of Expert

ACADEMIC QUALIFICATIONS

EXPERTISE

Scopus H-Index : 6

PROF. MADYA DR. ALINA BINTI ABDUL RAHIM

1. PROGRAM: PEMBINAAN PARAMETER SYARIAH DAN PERUNDANGAN BAGI PEREKAT PERUBATAN BERDASARKAN KONSEP FORENSIK HALAL PROJEK: FACILITATING HALAL COMPLIANCE THROUGH FORENSIC IDENTIFICATION OF ANIMAL-BASED ELEMENTS IN MEDICAL ADHESIVES

2. PRODUCTION OF FERMENTED READY-TO-DRINK (RTD) BEVERAGE, CULTURE DRINK AND ICE CREAM FORTIFIED OF FUNCTIONAL INGREDIENT ISOLATED FROM EDIBLE BIRD?S NEST AND DUCKWEED

3. MODUL FOR HALAL COSMETICS AND CONSUMER GOODS: MALAYSIAN LAWS AND SYARIAH PERSPECTIVES

4. DEVELOPING A VIABLE FRAMEWORK FOR GOVERNANCE OF UNSUBSTANTIATED CLAIMS IN HALAL COSMETICS

5. HALAL COSMETICS GATEWAY FOR SUSTAINABLE DEVELOPMENT : GROWTH DIAGNOSTIC OF BINDING CONSTRAINTS IN MALAYSIA AND INDONESIA

36. NEGOTIATING INTERESTS ACCORDING TO ISLAMIC APPROACH ON HALAL CERTIFICATIONS:CHALLENGES IN CREATING JOBS

WORLD APPLIED SCIENCES JOURNAL (TOWARDS THE TRACEABILITY OF HALAL AND THOYYIBAN APPLICATION) ISSN 1818-4952

37. NUTRITIONAL QUALITY OF PALM FAT SUBSTITUTED CHICKEN NUGGETS

NUTRITION AND FOOD SCIENCE

38. ANTIOXIDATIVE PROPERTIES OF RED PALM FAT BLENDED WITH CELERY AND TOMATO EXTRACTS IN MDCM SAUSAGES

JOURNAL OF SCIENCE AND TECHNOLOGY IN THE TROPICS

39. PALM FATS AS ANIMAL FAT ANALOGUES IN BEEF BURGERS

ASEAN FOOD JOURNAL

40. SUBSTITUTING CHICKEN FAT WITH PALM AND CAROTINO FATS IN FRANKFURTERS

MEAT INTERNATIONAL

1. MICROBIAL AND ANTIOXIDANT ANALYSIS OF MINT CHEWABLE GUMMIES INCORPORATED WITH MORINGA OLEIFERA, SYZYGIUM AROMATICUM AND PLECTRANTHUS AMBOINICUS

THE 5TH INTERNATIONAL ELECTRONIC CONFERENCE ON FOODS

2. ADDRESSING HALAL INDUSTRY SUSTAINABILITY THROUGH HALAL CERTIFICATION BODIES AND IR.4.0 TECHONOLOGY ADLIN MASOOD & ALINA ABDUL RAHIM

THE 3RD INTERNATIONAL HALAL MANAGEMENT CONFERENCE (3RD IHMC 2021)

3. HALAL CERTIFICATION OF KOREAN FOOD IN MALAYSIA: THE CHALLENGES AND STEP AHEAD

E-PROCEEDINGS 8TH INTERNATIONAL ISLAMIC ECONOMIC SYSTEM CONFERENCE 2019 (I-IECONS 2019) ?SUSTAINABLE SOCIAL AND ECONOMIC WELL-BEING? ORGANIZED BY FACULTY OF ECONOMICS

4. SYNERGISING HALLYU AND HALAL ECONOMY FOR WEALTH CREATION

E-PROCEEDINGS 8TH INTERNATIONAL ISLAMIC ECONOMIC SYSTEM CONFERENCE 2019 (I-IECONS 2019) ?SUSTAINABLE SOCIAL AND ECONOMIC WELL-BEING? ORGANIZED BY FACULTY OF ECONOMICS

5. AN EMERGING FRONTIER IN WEALTH CREATION FROM ISLAMIC KNOWLEDGE AND UNDERSTANDING THROUGH HALAL ECONOMY AND K-POP CULTURE

THE MIDDLE EAST IN AN ERA OF TRANSITION, REORGANIZATION OF REGIONAL ORDER AND SEARCH FOR PARTNERSHIP

1. MEMANAFAATKAN TEKNOLOGI IR4.0 MELALUI HASILAN SAWIT UNTUK MENCAPAI KESELAMATAN MAKANAN

INOVASI DALAM PENGURUSAN MINYAK SAWIT MALAYSIA

2. APPLICATION OF NANOTECHNOLOGY IN THE PACKAGING OF EDIBLE MATERIALS

PREPARATION OF PHYTOPHARMACEUTICALS FOR THE MANAGEMENT OF DISORDERS THE DEVELOPMENT OF NUTRACEUTICALS AND TRADITIONAL MEDICINE

3. THE BENEFITS OF COFFEE AND CAFFEINE TO THE UMMAH ALINA ABDUL RAHIM

FOODS & BEVERAGES IN ISLAMIC & SCIENCE PERSPECTIVES

4. IHRAM-USIM�S EXPERIENCES IN ESTABLISHING PROFESSIONAL HALAL ANALYST PROGRAM: TRAINING AND SERVICES FOR HALAL RELATED INDUSTRIES

PIONEERING ISLAMIC SCIENCE, SPEARHEADING KNOWLEDGE

5. PENJENAMAAN HALAL: SATU PARADIGMA BARU

PERKEMBANGAN DALAM INGREDIEN MAKANAN: CABARAN MALAYSIA DALAM MENANGANI ISU HALAL

1. BEST PRACTICES FOR HALAL INDUSTRY: INGREDIENTS

2. PEMAKANAN ISLAM PENJANA KANAK-KANAK PINTAR

3. THE DEVELOPMENT OF ECONOMICS AND MUAMALAT PRACTISES

4. SAINS ISLAM MERENTASI ZAMAN

5. ISSUES IN LAW AND SYARIAH

1. PROGRAMME STANDARDS: HALAL STUDIES, FIRST EDITION 2020, MALAYSIAN QUALIFICATIONS AGENCY, MERCU MQA NO. 3539, JALAN TEKNOKRAT 7, CYBER 5, 63000 CYBERJAYA, SELANGOR

2. PROTOCOL FOR SAMPLING AND METHOD OF ANALYSIS FOR MALAYSIAN FOOD COMPOSITION DATABASE

1. NUR AMERA SHAHIRAH BINTI MOHAMAD ZARINI

PRODUCTION OF FERMENTED READY-TO-DRINK (RTD) BEVERAGE, CULTURE DRINK AND ICE CREAM FORTIFIED OF FUNCTIONAL INGREDIENT ISOLATED FROM EDIBLE BIRD'S NEST AND DUCKWEED

2. NURUL IZZATI BINTI BAHRIN

TO STUDY THE DEVELOPMENT OF HALAL COSMETIC AND ROLE OF RELEVANT AUTHORITY THAT MONITOR THE OVER CLAIM BY ENTREPRENEUR IN MALAYSIA

3. WAN AINAA MARDHIAH BINTI WAN ZAHARI

DEVELOPMENT OF FEQH LABORATORY FRAMEWORK IN MALAYSIAN PUBLIC UNIVERSITIES

4. MUHAMMAD ZHAFIR BIN MOHD HISHAMUDDIN

ANTIOXIDANTS ACTIVITIES AND BIOACTIVE COMPOUND OF PHYLLANTHUS ACIDUS FRUIT

5. SHAZAMAWATI BINTI ZAM HASHARI

DETERMINATION OF CHOLESTEROL OXIDATION PRODUCTS (COPS) IN MEAT PRODUCTS USING GAS CHROMATOGRAPHY - MASS SPECTROMETRY TRIPLE QUADRUPOLE (GC-MS-MS)

1. DEVELOPING HALAL INDUSTRY IN ASEAN

UNIVERSITAS INDONESIA THE INDONESIAN MINISTRY OF HIGHER EDUCATION UNDER THE SCHEME OF PENELITIAN DASAR UNGGULAN PERGURUAN TINGGI

2. INTERNATIONAL HALAL CONSULTATION FOR SEJONG HALAL AUTHORITY

SEJONG HALAL AUTHORITY, SEOUL KOREA

3. HALAL FOUNDATION TRAINING ZHENGZHOU CHINA

LONGMAI (HK) GLOBAL HALAL RESOURCE CENTRE AND ARA HALAL CERTIFICATION SERVICES CENTER

4. VISIT OF 4 ORGANIZATIONS FROM GANGSU PROVINCE TO USIM

NORTWEST MINZY NATIONALITIES UNIVERSITY

5. 1.CURRENT ISSUES OF FOOD ADULTERANTS/ CONTAMINANTS 2. FOOD ADDITIVES

IHRAM

1. Nachos Masak Lemak Cili Padi

2. Milk Bun-Nana

3. A NEW INTEGRATED FRAMEWORK FOR DIAGNOSING VIABILITY OF THE HALAL COSMETIC CERTIFICATION SYSTEM IN MALAYSIA

4. BURGER NUSANTARA

5. KIUB BUNGA KANTAN

1. ACADEMIC ADVISOR

MQA

2. ACADEMIC ADVISOR

MQA

3. ACADEMIC ADVISOR

ICOE BIOTECHNOLOGY,FACULTY OF INDUSTRIAL SCIENCES & TECHNOLOGY, UNIVERSITI MALAYSIA PAHANG.

4. ACADEMIC ADVISOR

UNIVERSITI KEBANGSAAN MALAYSIA-EXTERNAL ASSESSOR