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1. GROUP NUMBER: J1, TITLE: Prevalence of Bacillus cereus in food and hand swabs of night market food vendors and its relationship with their food safety knowledge, attitude, and practices.

2. OBJECTIVE: To determine Bacillus cereus prevalence in food and hand swab samples and its relationship with the level of knowledge, attitude, and practices (KAP) of the food vendors in the night market in northern Perak, Malaysia.

3. EU = Prevalence, IDV = Relationship with their food safety knowledge, attitude, and practices, DV = Food and hand swabs of night market food vendors.

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Brief Instruction for today's practice (similar message even though it has been recorded 2 years ago). Pease read the Tips for details.

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Brief Instruction for Proposal Title Submission

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Brief Instruction for Proposal Title Submission

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Please read the Tips (below) for details.

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Brief Instruction for today's practice. Pease read the Tips for details.

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1.  Group No. and Title

2. Objective

3. Identify your, Experimental Unit (EU), Independent Variable (IDV) and any two of Dependent Variables (DV) from the article. This is to make sure that you will have no problem to proceed, once the article is approved.

4. Attach the Article

5. Attach a group photo tagged with members' names - as proof of your attendance/participation.

6. This task must be accomplished by the end of the session.

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Capture your current face something like this!!!

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Nor Hayati Ibrahim

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Capture your current face something like this!!!

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Example of Review Article (Not allowed to be proposed)

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Example of Review Article (Not allowed to be proposed)

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TIPS TO CHOOSE A RESEARCH ARTICLE QUICKLY

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TIPS TO CHOOSE A RESEARCH ARTICLE QUICKLY

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1. Use the search engines that have UMT access.

2. Directly focus on your field of interest (please be reminded, due to our limitation in expertise, this field might not be your future PITA field of research).

3. Filter by year 2024-2026 ONLY

4. Choose several articles that when you read the title - you can easily understand what is all about and you can easily identify the Experimental Unit (EU), Independent Variable (IDV) and Dependent Variable (DV). Focus on Research Article (See example above) NOT REVIEW ARTICLE (See example below).

5. Read the Abstract and Introduction parts as well as study a sample of data/table/figure in the article - if you think that you can understand these parts easily, this is a good choice of article for you!!

6. AVOID - any articles that do not fulfill Steps 3, 4 and 5. AND any articles that used a high level of experimental design and statistical analysis.

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1. TITLE: The effect of food waste behaviour among Generation Z on sustainable food security.

2. OBJECTIVE: This study was conducted to identify the impact of food waste behaviour among Generation Z on food security. Understanding the influence of food wastage behaviour in Generation Z will enable the development of targeted stratergies and policies to reduce food waste and strenghthen sustainable food security.

3. EU: Generation Z

IDV: Food waste behaviour

DV: Sustainable food security

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Group B1 : Effects of selected preservation techniques on the shelf-life of nipa sap.

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Group B1 : Effects of selected preservation techniques on the shelf-life of nipa sap.

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Name of group members :

1. Wan Fatimah Azzahra binti Wan Zulhaimi (S73099)

2. Maryam Nur Diyanah Binti Abdul Rahim (S71944)

3. Nur Alya Maisara Binti Mohamad Razale (S70583)

Objective : The aim of this study was to explore and assess different preservation approaches, that are practical and applicable to cottage food producers of nipa sap in Sarawak.

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1. M1, Characteristic of pasteurized and sterilized milk using lysozyme as an antibacterial agent

2. This study aimed to determine the effect of lysozyme

on the physical, organoleptic, and microbiological characteristics of pasteurized and sterilized milk stored at

a low temperature in the refrigerator.

3. EU=pasteurized and sterilized milk, DV=Characteristics, IDV=lysozyme as an antibacterial agent

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F1 ( The utilization of spices to improve the quality and safety of traditional dried sardine fish)

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F1 ( The utilization of spices to improve the quality and safety of traditional dried sardine fish)

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Objective: This study aimed to determine the spice composition's effectiveness, which inhibits microbial contaminant growth in pedetan, and the composition of new pedetan spices in extending pedetan shelf life.

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1. N1 The effect of yeast concentration and fermentation time on the physical, chemical, and flavour characteristics of cocoa beans.

2. Objective: Aim to examine the effects of yeast concentration and fermentation time on cocoa beans, physical, chemical, and flavour characteristics.

3. EU: Cocoa beans

IDV: Yeast concentration and fermentation time

DV: physical, chemical, and flavour characteristics

4. Article: https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_14__fr-2023-254_sabahnnur.pdf

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G1 - Fermented corn glutinous milk: improving blood biochemical levels in stunted and non-stunted toddlers in Gorontalo, Indonesia

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G1 - Fermented corn glutinous milk: improving blood biochemical levels in stunted and non-stunted toddlers in Gorontalo, Indonesia

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EU : stunted and non-stunted toddlers

DV : blood biochemical levels

IDV : Fermented corn glutinous milk

Objective : This study aimed to analyse the blood biochemical profile of stunted and non-stunted toddlers given fermented corn glutinous milk.

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K1 : EFFECT OF DIFFERENT CONCENTRATION OF BUTTERFLY PEA POWDER ON THE MILK COMPOSITION AND ANTIOXIDANT ACTIVITY OF GOAT MILK

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K1 : EFFECT OF DIFFERENT CONCENTRATION OF BUTTERFLY PEA POWDER ON THE MILK COMPOSITION AND ANTIOXIDANT ACTIVITY OF GOAT MILK

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2. i.This study aims to investigate the composition of butterfly pea goat milk and to evaluate the antioxidant properties of milk at various concentrations.

EU : Goat milk

IDV : Different concentration of butterfly pea powder

DV : Milk composition and antioxidant activity of goat milk

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title: Consumer perceptions of rabbit meat an alternative animal protein source: a university-based study

EU: consumer

IDV: socio-demographic factors

DV: willingness to purchase

objective: investigate the perceptions of the University of Fort Hare students towards using rabbit meat as an alternative animal protein source

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1. GROUP NUMBER: C1, TITLE: Valorization of tomato peel waste: antioxidant, physicochemical properties and acceptability of dried tomato peel in beef patties.

2.OBJECTIVE: To improve the tomato supply chain, tomato peel, a byproduct of the puree and sauce industry, was turned into dried tomato peel (DTP) powder to reduce food manufacturing waste and applied in beef patties as model food.

3.EU: Beef patties , IDV : Dried tomato peel , DV : Antioxidant, physicochemical properties and acceptability

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1. A1, Microbiological Aanalysis of fish ( Centropomus robalito) marketed for human consumption.

2. The aim of this study is to explore and assess from capture to final consumption, whether fish are susceptible to microbiological contamination, where the degree of contamination of the environment and waters they inhabit, hygienic handling and conservation conditions influence qualitatively and quantitatively their microbial population, deterioration, and risks to human health due to consumption.

3. EU : Fish

IDV : Different fish shop

DV : Microbiological analysis

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TITLE: Quality of cooked glutinous rice by using electric rice cooker: soaking conditions with different rice-to-water ratios on physicochemical and sensory characteristics

objective: To investigate the changes in physicochemical and sensory characteristics of cooked glutinous rice by using the electric rice cooker method with different soaking conditions compared to the cooked glutinous rice steaming in a conventional steamer.

EU: Cooked glutinous rice

IDV: Soaking conditions with different rice-to-water ratios

DV: Physicochemical and sensory characteristics of cooked glutinous rice.

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1. Group No. : D1

1. Title : Active and intelligent pH-sensing food packaging developed by incorporation of red cabbage extracts in chicken gelatin-based composite films

2. Objective:

- To formulate chicken skin gelatin film by incorporating different red cabbage extracts concentrations and to determine the resulting materials’ physical, mechanical, gas sensing, antioxidant and antimicrobial properties. (Introduction)

- To examined the active and intelligent biodegradable composite films of chicken skin gelatin and red cabbage extracts at different concentrations: 0% (film A), 1.5% (film B), 3.5% (film C), and 5.0% (film D). (Abstract)

3. Identify your, Experimental Unit(EU, Independent Variable (IDV), and any of Two of Dependent Variables (DV) :

Active and intelligent pH-sensing -DV

Chicken gelatin-based composite films -EU

Red cabbage extracts -IDV

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Group representative needs to submit the LRS using this template. Make sure you name your group and group members.

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JIIVAPRABHA, NAVENA THEVAR, MAHALAKSHMI

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B1 Fatimah, Maryam, Alya

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pei yu, yun xin, lok yi

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1. ZAINUR HAZLISA (S70803)

2. NURSALSABIL ADRIANA (S72406)

3. IZZAH AZZAHRA (S72513)

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1. Goh Jia Yee (S69946)

2. Kirtini Elango (S72231)

3. Jeff Mah Chun Kit (S73000)

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NURIN SYAMIMIEY BINTI FAISAL (S69864),SOFEA WAHIDA BINTI HAMZAH (S72925), NURADNI NADHIRAH BINTI FAISAL (S72984)

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SHAQINA BINTI NAUSDI S73046

NUR ANISYA BINTI HASHIM S72935

NURFADHILAH RAUDHAH BINTI ROBI S72906

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NUR NAZFADIRA BINTI NAZAR

NUR AINA SYAKIRAH BINTI MAT KHUSNIZA

IZZAH HANNAH BINTI MAT NASIR

(done Check with Dr./ updated)

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Group representative needs to submit the ED Elements using this template. Make sure you name your group and group members.

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1.NOOR ARIESYA FARHANI BINTI ABDUL RAHMAN (S71862) 2.LYANA HAZIQAH BINTI MOHAMAD ALI (S71101) 3.FATIN NUR AQILAH BINTI KODERI (S72865)

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H1 - ARIESYA, LYANA, FATIN

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NURIN SHAMIMIEY BINTI FAISAL (S69864),NURADNI NADHIRAH BINTI ROSLIZAM (S72984),SOFEA WAHIDA BINTI HAMZAH (S72925)

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1. GROUP NUMBER : I1, TITTLE : Valorization of spent coffee grounds for scented candle production.

2. OBJECTIVE : To investigate the physicochemical properties of different types of SCG and the suitabality of SCG to be used in scented candle.

3. EU : Ground coffee, IDV: Technique of scented, DV : density and volume of spent coffee ground with different brewing methods.

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1. MUHAMAD ALIF DANIEL BIN MUHAMAD NAZRI (S70421)

2. WAN MUHAMMAD AMIR ZAFRIN BIN WAN ZAMBRI (S70384)

3. FATIMAH ZAHARAH BINTI SALLEHHUDDIN (S69891)

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NUR SYAHIRAH BINTI SHAH RANI (S71204),

NUR RABIATUL ADAWIYAH BINTI MAD ALWI (S70857),

NURIZQ JANNAH ΒΙΝΤΙ MOHAMAD (S70223)

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Group N1

Foo Kah Yee S72001

Lee Zhi Syuen S72087

Yee Shu Hooi S70247

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1.KIRTINI ELANGO(S72231)

2.GOH JIA YEE(S69946)

3.JEFF MAH CHUN KIT(S73000)

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B1, Fatimah. Maryam, Alya

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JIIVAPRABHA

NAVENA THEVAR

MAHALAKSHMI

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1.WAN MUHAMMAD AMIR ZAFRIN BIN WAN ZAMBRI (S70384)

2.FATIMAH AZZAHRA BINTI SALLEHUDDIN (S69891)

3. MUHAMAD ALIF DANIEL BIN MUHAMAD NAZRI (S70421)

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1. ZAINUR HAZLISA

2. NURSALSABIL ADRIANA

3. IZZAH AZZAHRA

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CHIN LOK YI S71764

CHOONG YUN XIN S72121

OOI PEI YU S71863

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NUR SYAHIRAH BINTI SHAH RANI (S71204),

NUR RABIATUL ADAWIYAH BINTI MAD ALWI (S70857),

NURIZQ JANNAH ΒΙΝΤΙ MOHAMAD (S70223)

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SHAQINA BINTI NAUSDI-S73046

NUR ANISYA BINTI HASHIM-S729506

NURFADHILAH RAUDHAH BINTI ROKBI-S72906

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NUR NAZFADIRA BINTI NAZAR

NUR AINA SYAKIRAH BINTI MAT KHUSNIZA

IZZAH HANNAH BINTI MAT NASIR

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NURIN SHAMIMIEY BINTI FAISAL (S69864), NURADNI NADHIRAH BINTI ROSLIZAM (S72984), SOFEA WAHIDA BINTI HAMZAH (S72925)