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

6. ANTIOXIDANT ACTIVITY OF BUFFALO MILK FERMENTED WITH LOCAL ISOLATES OF LACTIC ACID BACTERIA

2012 GERAN PENYELIDIKAN USIM COMPLETED CO-RESEARCHER
7. RELATIONSHIP BETWEEN PROTEIN FRACTION AND AMINO ACID COMPOSITION WITH TEXTURAL PROPERTIES OF SURIMI

2011 GERAN PENYELIDIKAN FUNDAMENTAL COMPLETED MAIN RESEARCHER
8. HALAL SLAUGHTERING COURSE HALJOB : CREATING NEW HALAL JOB FOR SABAHAN PROFESSIONAL SLAUGHTERERS AND

2011 GERAN KPT COMPLETED CO-RESEARCHER
9. EXTRACTABILITY AND STABILITY OF ANTHOCYANINS FROM PURPLE FLESH SWEET POTATO BY FERMENTATION WITH LAC

2011 GERAN PENYELIDIKAN FUNDAMENTAL COMPLETED CO-RESEARCHER
10. QUALITY EVALUATION OF BANANA PEEL OILS EXTRACTED USING SOLVENT AND ENZYME- ASSISTED METHODS

2011 GERAN PENYELIDIKAN FUNDAMENTAL COMPLETED CO-RESEARCHER

Research Progress Type of Grant

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

PROF. MADYA DR. NUR HUDA BINTI FAUJAN

6. ANTIOXIDANT ACTIVITY OF BUFFALO MILK FERMENTED WITH LOCAL ISOLATES OF LACTIC ACID BACTERIA

7. RELATIONSHIP BETWEEN PROTEIN FRACTION AND AMINO ACID COMPOSITION WITH TEXTURAL PROPERTIES OF SURIMI

8. HALAL SLAUGHTERING COURSE HALJOB : CREATING NEW HALAL JOB FOR SABAHAN PROFESSIONAL SLAUGHTERERS AND

9. EXTRACTABILITY AND STABILITY OF ANTHOCYANINS FROM PURPLE FLESH SWEET POTATO BY FERMENTATION WITH LAC

10. QUALITY EVALUATION OF BANANA PEEL OILS EXTRACTED USING SOLVENT AND ENZYME- ASSISTED METHODS

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%