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.

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.

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.

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

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

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.

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

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

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

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

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.

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.

2. NURSALSABIL ADRIANA (S72406)

3. IZZAH AZZAHRA (S72513)

NUR ANISYA BINTI HASHIM S72935

NURFADHILAH RAUDHAH BINTI ROBI S72906

NUR AINA SYAKIRAH BINTI MAT KHUSNIZA

IZZAH HANNAH BINTI MAT NASIR

(done Check with Dr./ updated)

NUR RABIATUL ADAWIYAH BINTI MAD ALWI (S70857),

NURIZQ JANNAH ΒΙΝΤΙ MOHAMAD (S70223)

Foo Kah Yee S72001

Lee Zhi Syuen S72087

Yee Shu Hooi S70247

2.GOH JIA YEE(S69946)

3.JEFF MAH CHUN KIT(S73000)

NAVENA THEVAR

MAHALAKSHMI

2.FATIMAH AZZAHRA BINTI SALLEHUDDIN (S69891)

3. MUHAMAD ALIF DANIEL BIN MUHAMAD NAZRI (S70421)

CHOONG YUN XIN S72121

OOI PEI YU S71863

NUR RABIATUL ADAWIYAH BINTI MAD ALWI (S70857),

NURIZQ JANNAH ΒΙΝΤΙ MOHAMAD (S70223)

NUR ANISYA BINTI HASHIM-S729506

NURFADHILAH RAUDHAH BINTI ROKBI-S72906

NUR AINA SYAKIRAH BINTI MAT KHUSNIZA

IZZAH HANNAH BINTI MAT NASIR