PROF. MADYA DR. NUR HUDA BINTI FAUJAN

PENSYARAH UNIVERSITI DS14

Faculty

Fakulti Sains Dan Teknologi

Usim Expert: https://expert.usim.edu.my/nurhuda Phone: 6528 E-mail: nurhuda@usim.edu.my

RESEARCHER ID

Scopus ID Orcid ID Google Scholar

Academic Qualifications

2012
PhD - Bioteknologi Mikrob
2004
Master - Sains Makanan
2001
Bachelor - Sains Makanan Dan Pemakanan

Expertise

Food Sensory Evaluation Sustainable, Safe And Nutritious Food Food Quality, Safety, Security And Risk Assessment

Resume Curriculum Vitae

Scopus H-Index 4

1. PHYTOCHEMICAL, PHYSICOCHEMICAL, NUTRITIONAL, AND SENSORY EVALUATION OF NUTRITIOUS GREY OYSTER MUSHROOM STEMS-BASED NUGGETS: A COMPARATIVE STUDY IN MALAYSIA AND INDONESIA FOR WASTE REDUCTION AND SUSTAINABILITY

2024 GERAN SEPADAN ANTARABANGSA ON GOING MAIN RESEARCHER
2. UTILIZATION OF PINEAPPLE FRUIT WITH PETAI BELALANG AS FODDER SOURCE FOR LIVESTOCK

2023 GERAN PEMBANGUNAN INOVASI (GPI) ON GOING CO-RESEARCHER
3. EFFECT OF DRYING TECHNIQUES ON DURIAN SEEDS BIOPOLYMER CHARACTERISTICS AS A SUSTAINABLE CO-NUTRIENT AND ENCAPSULATING AGENT FOR PROBIOTICS

2020 GERAN PENYELIDIKAN USIM RACER COMPLETED CO-RESEARCHER
4. DETECTION OF ANIMAL BLOOD PLASMA IN SURIMI-BASED PRODUCT USING POLYMERASE CHAIN REACTION TECHNIQUE

2016 GERAN PENYELIDIKAN TRANSLASIONAL COMPLETED MAIN RESEARCHER
5. ISOLATION AND MOLECULAR IDENTIFICATION OF RIBOFLAVIN-PRODUCING YEAST STRAINS FROM SELECTED LOCAL FRUITS IN MALAYSIA

2014 GERAN PENYELIDIKAN JANGKA PENDEK COMPLETED CO-RESEARCHER

Research Progress Type of Grant

Completed 8 (80%)
Ongoing 2 (20%)

PROF. MADYA DR. NUR HUDA BINTI FAUJAN

1. PHYTOCHEMICAL, PHYSICOCHEMICAL, NUTRITIONAL, AND SENSORY EVALUATION OF NUTRITIOUS GREY OYSTER MUSHROOM STEMS-BASED NUGGETS: A COMPARATIVE STUDY IN MALAYSIA AND INDONESIA FOR WASTE REDUCTION AND SUSTAINABILITY

2. UTILIZATION OF PINEAPPLE FRUIT WITH PETAI BELALANG AS FODDER SOURCE FOR LIVESTOCK

3. EFFECT OF DRYING TECHNIQUES ON DURIAN SEEDS BIOPOLYMER CHARACTERISTICS AS A SUSTAINABLE CO-NUTRIENT AND ENCAPSULATING AGENT FOR PROBIOTICS

4. DETECTION OF ANIMAL BLOOD PLASMA IN SURIMI-BASED PRODUCT USING POLYMERASE CHAIN REACTION TECHNIQUE

5. ISOLATION AND MOLECULAR IDENTIFICATION OF RIBOFLAVIN-PRODUCING YEAST STRAINS FROM SELECTED LOCAL FRUITS IN MALAYSIA

1. APPLICATION OF OVEN-DRIED DURIAN SEED POWDER AND FREEZE-DRIED DURIAN SEED POWDER ON EXTENDING PROBIOTICS LONGEVITY

2. MALAYSIAN FERMENTED SHRIMP PASTE (BELACAN): A SOURCE OF POTENTIAL PROBIOTIC LACTIC ACID BACTERIA

3. PHYSICOCHEMICAL PROPERTIES AND NUTRITIONAL COMPOSITION OF CHICKEN PATTIES WITH GREY OYSTER MUSHROOM STEMS

4. PHYSICOCHEMICAL PROPERTIES AND SENSORY PREFERENCE OF KEROPOK LEKOR WITH PARTIAL REPLACEMENT OF FISH FLESH WITH OYSTER MUSHROOM

5. SPECIES IDENTIFICATION OF POTENTIAL PROBIOTIC LACTIC ACID BACTERIA ISOLATED FROM MALAYSIAN FERMENTED FOOD BASED ON 16S RIBOSOMAL RNA (16S RRNA) AND INTERNAL TRANSCRIBED SPACER (ITS) SEQUENCES

1. PHYSICOCHEMICAL, NUTRITIONAL AND SENSORY EVALUATION OF PLANT-BASED NUGGET FROM UNRIPE JACKFRUIT AND CHICKPEA FLOUR

2. PHYSICOCHEMICAL PROPERTIES AND CONSUMER ACCEPTANCE OF DIFFERENT PRETREATMENT OF BEEF JERKY PRODUCTION

3. KEPERLUAN KAJIAN PEMERKASAAN KEMANDIRIAN GOLONGAN WANITA DAN REMAJA B40 PASCA COVID-19 DI MALAYSIA MENURUT KERANGKA ISLAM SECARA BERSEPADU SUATU PENELITIAN

4. PHYSICOCHEMICAL PROPERTIES AND CONSUMER ACCEPTANCE OF DIFFERENT PRE-TREATMENT OF BEEF JERKY PRODUCTION

5. PHYSICOCHEMICAL AND PROXIMATE PROPERTIES OF CHICKEN SAUSAGES SUBSTITUTES WITH CHIA SEED POWDER AND ITS SENSORY ACCEPTANCE

1. TIDUR DAN KULIAH

2. SUMPAHAN MASA

3. MAKAN IKUT SUNNAH

4. PESANAN BUAT SISWA SISWI

5. DATES: A COMPLETE FRUIT

1. ANTOLOGI PUISI MELARIK MASA

2. SUSU ANUGERAH ILAHI YANG TIDAK TERNILAI

3. ZURIATKU KEMBAR TIDAK SEIRAS

4. FOODS & BEVERAGES IN ISLAMIC & SCIENCE PERSPECTIVES

5. KUNCI EMAS KSSR SAINS TAHUN 4 (EDISI KEDUA)

1. HANA SYAFIQAH BINTI SAYEED IBRAHIM

2. HAZWANI HUSAIN

3. ilyanie binti hj yaacob

4. NUR SHARIMA BINTI ABDULLAH

5. HAITHAM ABDULLAH RAJAB

1. HOT CHILI BEEF JERKY: A TRADITIONAL CONVENIENT SNACK

2. GINGER INFUSED INSTANT NOODLE

3. GINGER FLOSS

4. MuFISH SAUSAGE

1. TRAINER / FACILITATOR

2. VISITING LECTURER (PENSYARAH PELAWAT)

3. TRAINER / FACILITATOR

4. TRAINER / FACILITATOR

1. MUST HYBRID CHICKEN PATTY: A FIBRE-RICH PATTY

2. HALIONYX

3. GINGER FLOSS

4. GINGER FLOSS BANANA BLOSSOM

5. HOT CHILLI BEEF JERKY: A TRADITIONAL CONVENIENT SNACK

1. ANUGERAH PENERBITAN JURNAL BERINDEKS WOS/ SCOPUS / MYCITE

2. ANUGERAH PENULISAN POPULAR

3. ANUGERAH PENERIMA GERAN PENYELIDIKAN

4. ANUGERAH PERUNDINGAN

5. PENGHARGAAAN LAPORAN NILAIAN PRESTASI TAHUNAN 2024 MELEBIHI 95%