ISIC2019 PROCEEDING

\

2019

AID
CONFERENCE

[INTERNATIONAL
SCIENCE AND
SOCIAL SCIENCE
INNOVATION
COMPETITION
(I-SIC 2019]
PROCEEDING

UNIVERSITI SAINS ISLAM MALAYSIA

20 NOVEMBER 2019

International Science and Social Science Innovation Competition (i-SIC2019)

Copyright ©2019 AID Conference
Cover design ©2019 AID Conference
All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means – except in
the case of brief quotations embodied in articles or reviews – without written permission from its publisher.

Copyright ©2019 AID Conference
All rights reserved

Diterbitkan oleh:
Academic International Dialogue (AID Conference)

Bandar Baru Nilai,
Negeri Sembilan

International Science and Social Science Innovation Competition (i-SIC2019)

Table of Contents

ENGLISH SECTION 1

1 Production And Characterization Of Kefir Using Coconut Milk And Soy Milk
As A Probiotic Potential
Amira Amiza Amran, Nasrin Zahirah Razali, Nurulanis Farhah Jamil Razif, Nur Nisa Mohd
Hamyusli, Nurzaifatul Farahanum Mohd Shukri, Siti Norazura Jamal & Siti Nur Hazwani
Oslan
University Technology MARA (UiTM)

2 Fermentation of Fruits to Produce Nutritional Vinegar

Nurin Athirah Mohd Nasir, Anis Athirah Putera Ahmad Jamalulay, Rahilla Mohd Yuslah,

Raja Nurul Izzati Raja Aziz, Putri Nor Najla Maliki, Siti Norazura Jamal & Siti Nur Hazwani 5
Oslan

University Technology MARA (UiTM)

3 Fermentation of Dadih Using Almond Milk and Cow’s Milk for Lactose

Intolerance and Consequently as A Drink Probiotic

Amni Syazwina Ahmad Sabri, Amira Amiza Amran, Nurul ‘Izzah Uzi, Nur Syahirah Fatiha

Ahmad Nizam, Nur Athirah Syairan Abdul Rahman, Siti Norazura Jamal & Siti Nur Hazwani 9
Oslan

University Technology MARA (UiTM)

4 Production Of Face Masks Using Fermented Base Barley

Nur Ayuni Jairirani, Mohamad Iskandar Hakim Hamza, Ahmad Asyraf Saiful Bahri, Nor

Atikah Mohd Nazri, Nur Fazlieni Saifudin, Siti Norazura Jamal, Nurul Auni Zainal Abidin & 12
Siti Nur Hazwani Oslan

University Technology MARA (UiTM)

5 Identification Of Lactic Acid Bacteria (Lactobacillus sp.) From Different

Based-Milk Of Yogurt And Its Probiotic Properties

Noor Suraya Shaharudin, Siti Norazura Jamal, Sharifah Ameerah Sharmin Syed Nazri, Siti

Zarina Hamzah, Farrah Syafiqah Syahmi Baharudin, Sharifah Shazeelin Syed Seklal & Siti 15
Nur Hazwani Oslan

University Technology MARA (UiTM)

6 Determination Of Alcohol Content In Fermented Alcohol Compared To

Commercial Wines

Muhammad Eizzan Uzair Arifai, Puteri Ainin Sofiya Baharin, Nur Qurratulaini Khaliesah,

Nur Shahira Mohd Isa., Nur Aqilah Ithnin, Nur Aqilah Abdullah, Siti Norazura Jamal, Nurul 20
Auni Zainal Abidin & Siti Nur Hazwani Oslan

University Technology MARA (UiTM)

International Science and Social Science Innovation Competition (i-SIC2019)

7 Production Of Vegan Cheese And Its Comparabilities Toward Dairy-Based

Cheese

Sharifah Nurhashimah Syed Hassan, Nurnabilah Syazwina Hassanol Zulkarnaen,

Nursyahirah Nadia Rosli, Wan Nur Anis Najwa Wan Ahmad Amri, Nur Fatinah Hasbi, Siti 23
Norazura Jamal, Iwana Izni Zainudin & Siti Nur Hazwani Oslan

University Technology MARA (UiTM)

8 e-Cheater’s Detection System (e-CDS) 27
Siti Fairuz Nurr, Azizul Azhar Ramli & Mohd Farhan Md. Fudzee
Universiti Tun Hussein Onn Malaysia (UTHM)
Sulaiman Mahzan & Mohd Ab Malek Md Shah
University Technology MARA (UiTM)

9 Anti-Theft Kit 31
Afzanizam Alias, Shaanjiv Nair & Muhammad Hamizan Ramli
Polytechnic Muadzam Shah Pahang

10 The Economics of Sukuk: Learning Sukuk Through a Wordoku Game 35
Nursilah Ahmad
Universiti Sains Islam Malaysia (USIM)
Noor Zahirah Mohd Sidek
University Technology MARA (UiTM)
Zurina Kefeli & Hartini Mohammad
Universiti Sains Islam Malaysia (USIM)

11 Annox Mobile 41
Syajaratul Dur binti Ramli & Norizan binti Md. Isa
Politeknik Tuanku Sultanah Bahiyah

12 Dual Language Programme in Malaysian Schools: An Alternative Guideline 47
with Indispensable Components
Ashairi Suliman, Mohamed Yusoff Mohd Nor & Melor Md Yunus
Universiti Kebangsaan Malaysia (UKM)

13 Integrated Profiling System (i-PRO) 51
Ahmad Rozelan Yunus, Norida Abdullah, Mohd Fauzi Kamarudin, Mohd Shamsuri Md
Saad & Muhamad Hazrul Md Esa
Universiti Teknikal Malaysia Melaka (UTeM)

14 The relationship between counterproductive work behavior, organizational 55
support, personality traits and emotional intelligence among industrial staff
Norida Abdullah, Ali Hafizar Mohd Rawi & Mohd Firdaus Abdullah
Universiti Teknikal Malaysia Melaka (UTeM)

15 From Zero to Hero: Gamified-Learning in ESL Classroom 59
Karmila Rafiqah M. Rafiq, Fetylyana Nor Pazilah, Melor Md Yunus & Harwati Hashim
Universiti Kebangsaan Malaysia (UKM)

International Science and Social Science Innovation Competition (i-SIC2019)

16 i-PRO: A Smart Integrated Psychometrics Profiling System 63
Ahmad Rozelan Yunus, Mohd Fauzi Kamarudin, Norida Abdullah, Muhamad Hazrul Md
Esa & Mohd Shamsuri Md Saad
Universiti Teknikal Malaysia Melaka (UTeM)

17 Lightweight Concrete from Waste Woven Fabric at Different Orientation of 67
Warp
Aznin Baharudin, Eryna Nasir & Atiyyah Musa
University Technology MARA (UiTM)

18 Development of Mucoadhesive Gel for the Effective Delivery of Posaconazole 72
in the Treatment of Oral Candidiasis
Abdullah Khan, Nurul Fatihah bt Ahmad, Chai Siau Mun & Anandarajagopal Kalusalingam
KPJUC Healthcare University College

19 Preparation and Evaluation of Albendazole Pastilles For Paediatric Use 81
Abdullah Khan, Vidya Venu, Kawslya Muthiah & K.Anandarajagopal
KPJUC Healthcare University College

20 Formulation And Evaluation Of Nanogel For Effective Delivery Of 90
Erythromycin In The Treatment Of Acne Vulgaris
Abdullah Khan, Thevacharaan Ragunathan, Jeevetha Paramasivan & Anandarajagopal
Kalusalingam
KPJUC Healthcare University College

21 Development of Oro-dispersible Tablets of Salbutamol for Effective

Management of Asthma

Abdullah Khan, Atiqah Syuhada Md Zaini, & Anandarajagopal Kalusalingam 100
KPJUC Healthcare University College

22 Analytical Solution of Non-Homogeneous One-Dimensional Heat Equation

with Different Boundary Conditions

Muhammad Arif Hannan Mohamed, Ahmad Danial Hidayatullah Badrolhisam, Faizzuddin

Jamaluddin & Norazlina Subani 105

Kolej GENIUS Insan, USIM

23 Phylogenetic Analysis to Goat’s Milk in Malaysia Using MEGA7 114
Hirzi Irsyad Hipni, Tg Ainul Farha Tg Abdul Rahman & Nurdalila A’wani Abdul Aziz

Kolej GENIUS Insan, USIM

24 Usrah-PBL: Enhancing Ukhwah and Fikrah in Dentistry

Wan Mohamad Nasir Wan Othman, Azlan Jaafar, Nurul Izza Idaham, Syathirah Hanim

Azhar Hilmy & Nor Zaihana Abdul Rahman 124

Universiti Sains Islam Malaysia (USIM)

International Science and Social Science Innovation Competition (i-SIC2019)

25 LITSY – Game on with Literature 129
Sugitha Kunjanman
SMK Taman Bukit Maluri, KL 133
Manimegalai Govindasamy 136
SMK Bandar Baru Sentul, KL 142
Erni Zakiah Abdul Aziz
SMK Seksyen 27, Shah Alam
Nurhani Omar
English Language Teaching Centre, Bandar Enstek
Assoc. Prof. Dr. Melor Md. Yunus
Universiti Kebangsaan Malaysia (UKM)

26 The 6x6 Doodling: The Art Of Comprehending Reading Texts
Rashidah Rahamat, Yusnamariah Md Yusop & Affikah Fazlyna Omar
English Language Teaching Centre,Ministry of Education

27 Smart Energy Control Kit
Nurull Zuraida binti Shafie
Polytechnic Muadzam Shah

28 Multi-Tools Wrench for Lathe Machine
Mohd Norulhisham bin Abd Rashid
Polytechnic Muadzam Shah

BAHASA MELAYU SECTION

1 Penggunaan Permainan “I-Comm Game” Dalam Pengajaran Dan Pembelajaran

Abad Ke 21

Sharifah Nur Abu 147
Politeknik Merlimau Melaka

2 Kaedah Pengkomersilan Aiskrim Malaysia Menggunakan Mesin
Pembungkusan Ais Krim Malaysia (Isian Dan Pengedap) 153
Hamlizatul Amrah Mohamad & Rasidah Kassim
Politeknik Muadzam Shah

3 Inovasi Pengajaran Dan Pembelajaran: Students’ Reflection Journal

Hamlizatul Amrah Binti Mohamad, Nor Suraini Binti Mohd Hassan, Norjannah Binti Abu Bakar 162
Politeknik Muadzam Shah

International Science and Social Science Innovation
Competition (i-SIC2019)

ENGLISH SECTION

International Science and Social Science Innovation Competition (i-SIC2019) 1

PRODUCTION AND CHARACTERIZATION OF KEFIR USING COCONUT
MILK AND SOY MILK AS A PROBIOTIC POTENTIAL

Amira Amiza Amran
Nasrin Zahirah Razali
Nurulanis Farhah Jamil Razif
Nur Nisa Mohd Hamyusli
Nurzaifatul Farahanum Mohd Shukri
Siti Norazura Jamal
Siti Nur Hazwani Oslan*

Faculty of Applied Sciences, University Technology MARA (UiTM) Negeri Sembilan, Kampus Kuala
Pilah, 72000 Beting, Kuala Pilah, Negeri Sembilan, Malaysia.
*Corresponding author email: [email protected]

Abstract

Kefir is believed to have probiotic potential but is not well-known as much as yogurt especially in
Malaysia, thus the study of the production and characterization of kefir using plant- based ingredients
which lead to the innovation of new product. In this study, the fat content in coconut and soy milk kefir
were expected to be high than milk kefir while the lactic acid level will be low. Besides, the presence of
lactobacillus bacteria proven the potential of probiotic in the products. The fat content and lactic acid level
were obtained from coconut milk and soy milk kefir using Mojonnier method and titration process. Both
samples were then inoculated in De Man, Rogosa and Sharpe agar (MRS) and been tested in IMViC test
and catalase test. The data shown coconut milk kefir has the highest value of fat content followed by milk
kefir and soy milk kefir. The lactic acid level of milk kefir was highest followed by soy milk and coconut
milk kefir. The IMViC and catalase tests of both samples were negative except for Methyl Red (MR).

1. Introduction

Kefir is a fermented dairy product that originated from the mountain of the Caucasus. Kefir is made

from kefir grains or mother cultures, which have characteristics of small, high, irregularly shaped,
yellowish-white and granules. It’s also varied in diameter from 3-35mm and with the appearance of

miniature cauliflowers 1. These grains are composed of a microbial symbiotic mixture of lactic acid

bacteria, yeast and acetic acid bacteria that stick to a polysaccharide matrix. Besides, kefir is an acidic

alcoholic fermented milk product with little acidic taste and creamy consistency 2. Kefir can be produced

by fermenting milk with different sources such as goat, cow, sheep, buffalo or soy milk. In spite of that,

the production and characterization of kefir can be produced by using different types of plant-based milk,

coconut and soy. This paper reports the characterization of coconut and soy milk kefir based on the

quantitative of fat and lactic acid content along with the presence of lactobacillus as probiotic potential.

International Science and Social Science Innovation Competition (i-SIC2019) 2

2. Material and method
Kefir grains in the study were obtained from Research Organization for Science and Technology. The

kefir was re-activated by added into 200 ml of milk (coconut and soy) which was equivalent with 20 grams
of grains. The milks were fermented for 5 days at room temperature. After the fermentation period, fat
and lactic acid content for both samples from coconut milk and soy milk were obtained quantitatively.
The fat content was determined by using Mojonnier method while lactic acid value was obtained by
titration process. The presence of Lactobacillus genus as probiotic potential can be determined by
inoculated the samples in De Man, Rogosa and Sharpe agar (MRS) after been diluted up to 10-5. The plates
were incubated for 48 hours at 37C. Gram staining and biochemical tests (indole, catalase, MRVP and
citrate) were carried out to observe the characteristics of lactic acid bacteria.

3. Result and discussion

29%
43%

21%

Milk Soy milk Coconut milk

Figure 1: Percentage Fat Content of Kefir

Figure 1 shows the fat content in each 10g of samples. Based on the result, coconut milk kefir show
the highest percentage of fat content than others which is 0.43% followed by milk kefir, 0.29% and the
soy milk kefir, 0.21%. The fat content percentage in all samples were obtained after 5 days fermented.
According to 4 reported that the percentage of fat content in soy milk kefir is 3%. Then, 0.36% of fat
content in milk kefir had reported by 3 while coconut milk shows 0.53% of fat content based on reported
by 5.

International Science and Social Science Innovation Competition (i-SIC2019) 3

Lactic acid level (%) 3 Milk
2.5 Soy milk
Soy milk Coconut milk
2
1.5 Sample
Coconut milk
1
0.5

0
Milk

Figure 2: Percentage Lactic Acid Level of Kefir

Figure 2 shows the percentage of lactic acid level (%) in milk, soy milk and coconut milk after 5 days
fermented by kefir grains. Coconut milk kefir had recorded the lowest percentage of lactic acid level (%)
in 50ml of sample which is 0.5%. In 50ml of soymilk kefir, there is 2.1% of lactic acid level while milk
kefir, 2.3%, shows the highest percentage of lactic acid level in 50ml sample.

Characteristic Sample

Milk Soy milk Coconut milk

Indole - - -

Methyl red(MR) + + +

Vogue- - - -
Proskauer(VP)

Citrate - - -

Catalase - - -

Figure 3: Characterization of Lactobacillus genus

The biochemical tests which are IMViC tests and catalase test were performed to detect the characteristic
of Lactobacillus genus that containing in each milk kefir, soy milk kefir and coconut milk kefir. The Figure
3 shows the result of characteristic of Lactobacillus genus in IMViC tests and catalase tests in each
samples. In Indole test, Vogue-Proskauer (VP) test, Citrate test and Catalase test show the negative result
in all the samples meanwhile only Methyl Red (MR) test show the positive result in all the samples.
According to 6, the Lactobacillus genus in all samples show negative result in IMViC tests and catalase
test except in MR test which the author reported the result was positive.

International Science and Social Science Innovation Competition (i-SIC2019) 4

Acknowledgments

We pay our deep sense of gratitude to our supervisor Dr. Hazwani Oslan and co-supervisor Norazura

Jamal for their encouraging guidance in the completion of our project. Not to forget, we would like to

thank the UiTM staffs and friends who were involved during the project.

References

[1] Seher A. (2015). Chemical, Microbiological and Nutritional Characteristics of Kefir. Journal of
food, 13(3), pg. 340-345.

[2] Maria R. Brado (2015). Milk Kifer: Composition, Microbial Cultures, Biological Activities and
Related Products. Frontiers in Microbiology, 6.

[3] A. Irigoyen et al. (2005). Microbiological, Physiological and Sensory Characteristics of Kefir during
Storage. Food Chemistry, pg. 613-620.

[4] Harun et al. (2011). Physiological, Microbiological and Sensory Characteristics of Soymilk Kefir.
African Journal of Microbiology, 5(22), pg. 3737-3746.

[5] Lakshmi E. and Mary P. (2018). Coconut Milk Kifer: Nutrient Composition and Assessment of
Microbial Quality. International Journal of Food Science and Nutrition, 3(1), pg. 141-144.

[6] R. B. Narwade et al. (2015). Isolation, Screening and Characterization of Lactobacili from Cow
Milk. International Journal of Agriculture Innovations and Research, 3(6), pg. 2319-1473.

International Science and Social Science Innovation Competition (i-SIC2019) 5

FERMENTATION OF FRUITS TO PRODUCE NUTRITIONAL VINEGAR

Nurin Athirah Mohd Nasir
Anis Athirah Putera Ahmad Jamalulay

Rahilla Mohd Yuslah
Raja Nurul Izzati Raja Aziz

Putri Nor Najla Maliki
Siti Norazura Jamal

Siti Nur Hazwani Oslan*

School of Biology, Faculty Applied Sciences University Technology MARA (UiTM) Negeri Sembilan,
Kampus Kuala Pilah, 72000 Beting, Kuala Pilah, Negeri Sembilan, Malaysia.
*Corresponding author email: [email protected]

Abstract

This experiment was carry out to solve problems regarding to the nutritional value in vinegar and make
innovation in food industry by using fermentation technique. Vinegar in this experiment was made by
using raisins, apple and pear. The aim of this project is to measure the sugar content, pH value and acetic
acid content in vinegar that used three different types of fruit. So that, the product obtained will has higher
nutrition value compared to the common vinegar in market. Hence, this product will contribute some
benefits to society in improving their body health by consuming a different types of vinegar from various
types of fruit that contain their own nutritional value.

1. Introduction

Raisins, which is also known as Vitis Vinifera are produced from dried grapes. It can be eaten either
raw or cooked. The natural sugars in grapes crystallize during the drying process to make raisins. They
also contain about 3% protein and 3.7% to 6.8% dietary fiber. They are high in certain antioxidants but
have lover vitamin C content rather than fresh grapes. They are also low in sodium and contain no
cholesterol (Schuster and Margaret J, 2017). Apples are nutritious and flavourful fruits that are produced
by an apple tree with its scientific name, Malus domestic. It is called as ‘miracle food’ since they are one
of the beneficial foods someone can eat with high content of vitamin C and fiber. Besides its high content
of antioxidants, they also contain no fat or cholesterol and low in calories. The dietary fiber and vitamin
C content is 9% and 7% each. As per studies, it is good to eat apples in the morning hours especially for
those who had digestive problems due to late eating habits (N. Joseph, 2017).Pear is a species of genus
Pyrus in the family Rosaceae. Fermented pear juice is also known as perry or pear cider where it is made
in a similar way of preparation to produce apple cider. One raw pear is filled with 84% water, 15%
carbohydrates, 0.36g protein and little amount of fat. Fermentation is the process by which molecules such
as sugar and starch are converted into acid or alcohol, anaerobically by organism. The fermentation of

International Science and Social Science Innovation Competition (i-SIC2019) 6

vinegar is undergone through double fermentation where the first step involved the conversion of
fermentable sugars into ethanol (alcohol) by the action of yeast. The alcohol is then chilled for a few days
before proceed to a second step which the alcohol is converted into vinegar. In vinegar production, it
involves the preparation of raw materials (raisins, apples and pear) in order to obtain the juice solution
and the fermentable sugar to be acetified. Variety biotransformation of vinegar might take place depending
on the microbial diversity such as salt concentration, sugar and alcohol content that are present in the raw
materials (Azlina Mansor, 2014).

2. Materials And Methods
First, each fruit was cut into pieces and only 300 g per fruit was used. Secondly, each fruit was put

into a 3 different jar and every jar was added with 400 mL of distilled water and 11 g of Saccharomyces
cerevisiae. After that, the jar lid was covered by a cloth and left in anaerobic condition for 2 weeks at
27oC. Then, after 2 weeks, each jar was observed and next, was added with 30 mL of Mother Vinegar.
After that, all jars were left again for 2 weeks but in aerobic condition at 27oC. Last, each fruit was pressed
to obtain the liquid and each fruit’s pH, sugar content and concentration of lactic acid bacteria was
measured.

3. Result
In this mini project, different types of fruits fermented to produce vinegar are being used which are

apples, pears and raisins. The analysis that being measured are the percentage of acetic acid content, the
sugar content and pH value.

pH value

From the data obtained, apple is the most acidic compared to the other types of vinegar which recorded
3.01 as its pH value.

Types of vinegar pH value
Apple 3.01
Pear 3.64
Raisin 4.06
Table 1: pH meter

International Science and Social Science Innovation Competition (i-SIC2019) 7

Brix value

The refractometer is used to measure the sugar content of different types of vinegar. From the data
obtained, raisin contains the highest sugar which is 15.0oBx

Types of vinegar Brix value

Apple 0.5oBx

Pear 1.0oBx

Raisin 15.0oBx

Table 2: Sugar content

Titration to determine acetic acid content

The vinegar sample is titrated by sodium hydroxide (NaOH). the amount of the titrant is used to
measure the percentage of acetic acid content by using this formula.

% acetic acid in vinegar = (MNaOH × VNaOH × MWacetic acid)
SV × 100

Types of vinegar Acetic acid content (%)

Apple 4.18

Pear 4.53

Raisin 7.89

Table 3: Acetic acid content

4. Discussion
Based on this mini project, the purpose is to find the best fruit vinegar with high nutritional value.

However, each fruit vinegar has their own nutritional benefits according to different aspects. In terms of
pH value, apple vinegar has the lowest value which is 3.01 while raisin has the highest value which is
4.06. For Brix value, apple has the lowest result which is 0.5oBx whereas raisin still has the highest value
which is 15.0oBx. All of the fruits are consist of natural sugar which are mixes of sucrose, fructose and
glucose, making the fruits, easily digestible source of quick energy. Hence, it is not harmful to the
consumer. Many people think that sugar is bad but they are only harmful if consumed in excess amount
and not when it comes from fruits. As for acetic acid content, apple also has the lowest value which is
4.19% whilst raisin still has the highest value which is 7.89%.

International Science and Social Science Innovation Competition (i-SIC2019) 8

References

[1] Adetuyi, F.O. & Ibrahim, T.A. 2014. Effect of fermentation time on the phenolic, flavonoid
and vitamin C contents and antioxidant activities of okra (Abelmoschus esculentus) seeds.
Nigerian Food Journal 32(2): 128-137.

[2] Ho, C.W., Lazim, A.M., Fazry, S., Zaki, U.K.H. & Lim, S.J. 2017. Effects of fermentation
time and pH on soursop (annona muricata) vinegar production towards its chemical
compositions. Sains Malaysiana 46(9): 1505–1512.

[3] Othaman, M.A., Sharifudin, S.A., Mansor, A., Kahar, A.A. & Long, K. 2014. Coconut water
vinegar: New alternative with improved processing technique. Journal of Engineering
Science and Technology 9(3): 293 – 302.

International Science and Social Science Innovation Competition (i-SIC2019) 9

FERMENTATION OF DADIAH USING ALMOND MILK AND COW’S MILK
FOR LACTOSE INTOLERANCE AND CONSEQUENTLY AS A DRINK
PROBIOTIC

Amni Syazwina Ahmad Sabri
Amira Amiza Amran
Nurul ‘Izzah Uzi

Nur Syahirah Fatiha Ahmad Nizam
Nur Athirah Syairan Abdul Rahman

Siti Norazura Jamal
Siti Nur Hazwani Oslan *

University Technology MARA (UiTM) Negeri Sembilan, Kampus Kuala Pilah, 72000 Beting, Kuala
Pilah, Negeri Sembilan, Malaysia.

*Corresponding author email: [email protected]

Abstract

This experiment was carry out to solve certain problems and make innovation in food industry by using
fermentation technique. This Dadiah originally made from buffalo milk was changed to cow’s milk and
almond milk. There are several interesting reasons including problem statement that should be solved by
this experiment. The major purpose to change the buffalo milk to almond milk for making a Dadiah is to
solve the problems regarding lactose intolerance. Lactose intolerance’s people cannot consume milk that
consist of lactose, thus almond milk is used as the alternative since it is vegetable milk and no lactose
content. The cow milk is use instead buffalo milk because it is easy to get at local supermarket, thus the
commercialization of Dadiah become easier.

1. Introduction

Dadiah is a fermentation food that undergoes fermentation process where it is a metabolic process that

converts sugar to acid or alcohol where it is done by living microorganism. As for dadiah, it is fermentation

of milk where microorganism Lactic Acid Bacteria (LAB) commonly found in yogurt (Ingrid, 2015). LAB

is a gram positive and ferment glucose to lactic acid. It grows anaerobically and it consists of many bacteria

species in Lactobacillales genera such as Lactobacillus bulgaricus and Streptococcus thermophilus. These

bacteria produced lactic acid and cause milk protein to coagulate (Lawrence, 2016). The purpose of this

project is to seek alternative for lactose intolerance and dietry to consume dadiah. Through this project,
dadiah will be modified by using almond milk and cow’s milk instead of buffalo milk. Almond milk is

nutritious and low calories drink that suitable for people who have lactose intolerance since it does not
consist lactose (Helen, 2017). The percentage of fat is high in cow’s milk (3% - 4%). Thus, consumed
dadiah that made from cow’s milk is much healthier and better for people who wants to control their fat

intake (Times of India, 2019).

International Science and Social Science Innovation Competition (i-SIC2019) 10

2. Materials And Methods
First, 10mL of almond milk is measured by using measuring cylinder. Then, added to a clean container.

Next, 300 µl of yogurt contain with lactobacillus culture is added to the container by using micropipette
and mix for a while. 1 gram of agar is mix with 100mL of water and was dissolved by using hot plate.
5mL of dissolved agar then added to the container as solidifying agent. The container then closed tightly
and incubated at room temperature for 2 days. As for cow milk, 30mL of the milk is measured by
measuring cylinder and added to a clean container aseptically. A 300 µl of yogurt is added into the
container and mix for a while. The container then closed tightly and incubated at room temperature for 2
days.

3. Result
In this mini project, differences of quantities of milks (10ml, 20ml and 30ml), temperatures (28℃,

37℃ and 4℃) and incubation time (2,4,6 days) were used to make a dadiah. The best result of dadiah

which are 30ml of cow milk and 10ml of almond milk for the quantities of milk used. The suitable
temperature for almond milk is 4℃ while 37℃ for cow milk to solidify and 2 days is the best for both

milks to coagulate.

pH meter

The standard pH solutions that were used which is neutral standard pH solution (pH 7.00+) and acidic
standard pH solution (pH 4.00+). The result shows cow milk is more acidic than almond milk.

COW MILK ALMOND MILK

4.29 4.63

4.29 4.71

4.26 4.63

Table 1: pH meter

Refractometer

The digital handheld refractometer was used to measure the sugar content in cow and almond milks.
The sugar content in original cow milk is 12oBx while 5oBx in almond milk. The result shows that sugar
content in cow milk is higher than in almond milk.

International Science and Social Science Innovation Competition (i-SIC2019) 11

COW MILK (oBx) ALMOND MILK(oBx)

7.0oBx 3.0oBx

6.5oBx 2.0oBx

6.0oBx 2.0oBx

Table 2: Sugar content

Biuret test

Biuret test is used to determine the presence of peptide bonds in protein. 1ml of de-ionized water and
1ml of cow milk and almond milk were added with 1ml of biuret reagent. For the cow milk, the result
show that blue colour solution turned into purple or violet colour just in a few seconds after the biuret
reagent was added while it takes a few minutes for almond milk to change colour to purple or violet.
Protein content in cow milk is higher than almond milk.

4. Discussion
Based on this mini project, the purpose is to find the alternate way for lactose intolerance to enjoy dadiah
that made from almond milk. Since cow milk contains lactose, it cannot be consuming by them. Almond
milk is a vegetable’s milk that has no lactose. 10mL of almond milk mix with 300 µl of yogurt due to
fermentation process that will be done by lactic acid bacteria. Since lactose plays role in solidified the cow
milk, almond milk needs to be added with agar as a helper for the mixture to be solidified. Dadiah made
by almond milk can be enjoyed by people who take care of their diet. Comparison of pH, sugar content
and protein content for almond milk and cow milk has been done for this project. The result obtained is
matched with theory where the pH showed acidic value indicates fermentation happened. The sugar
content of cow is much higher than almond milk and protein content of cow much higher than almond
milk. The fermentation process is best at room temperature and the best result is to ferment for 48 hours
(Ingrid, 2015).

References

[1] Ingrid S Surono MSc, PhD. (2015). Traditional Indonesian Dairy Food. Asia Pacific
Journal of Clinical Nutrition, 24(1): 26-30.

[2] Helen West. (2017). Lactose Intolerance 101-Causes, Symptoms and Treatment.
[3] Lawrence P.Wackett, Mmknight Professor. (2016). Lactic acid bacteria,9(4): 525-526.
[4] Times of India. (2019).

International Science and Social Science Innovation Competition (i-SIC2019) 12

PRODUCTION OF FACE MASKS USING FERMENTED BASE BARLEY

Nur Ayuni Jairirani
Mohamad Iskandar Hakim Hamza

Ahmad Asyraf Saiful Bahri
Nor Atikah Mohd Nazri
Nur Fazlieni Saifudin
Siti Norazura Jamal
Nurul Auni Zainal Abidin
Siti Nur Hazwani Oslan *

School of Biology, Faculty of Applied Sciences, University Technology MARA (UiTM) Negeri
Sembilan, Kampus Kuala Pilah, 72000 Beting, Kuala Pilah, Negeri Sembilan, Malaysia.
*Corresponding author email: [email protected]

Abstract

The creating face masks using fermented barley with banana peels and also with tomatoes by optimizing
solid-state fermentation conditions with Rhizopus oligosporus. This study aimed to produce organic face
mask using fermented barley, to reduce the chemical used in cosmetic product, and to minimize the cost
in making a cosmetic product. The barley was soaked for 24 hours in distilled water for fermented barley
and inoculated with R. oligosporus in another 36 hours at 37℃. The tomatoes were blended to get puree,
and banana peels was soaked with methanol for a few days and evaporated to get the crude. All samples
were analyzed in three parameters namely benedict test, acid titration, and alkaloid test (Wagner’s test).
Then, all samples are added into different content like barley with tomatoes, barley with banana peels, and
barley with tomatoes and banana peels. Aloe vera and Ethyleneediaminetetra-Acetic Acid (EDTA) were
mixed into each sample as preservative and shelf life. Results obtained showed that all samples were in
acidic medium, having antioxidant properties, and free from reducing sugar.

1. Introduction

Barley (Hordeum vulgare) is an ancient cereal grain and it is used due to its composition that rich in
nutrient and beneficial in health. Barley is a good source because it contains sodium, potassium, dietary
fiber, calcium, iron, vitamin B-6 and magnesium. Furthermore, in preparation of barley product, the
fermented barley with starter culture (Rhizopus oligosporus) in solid-state fermentation must be
determined. Besides, these reports the determination of different parameters where using fermented barley
with tomatoes, fermented barley with banana peels, and fermented barley with tomatoes and banana peels
and this sample mix with aloe vera.

International Science and Social Science Innovation Competition (i-SIC2019) 13

2. Materials and methods

The whole barley grain was soaked in 1 litre of distilled water at pH 4.5. The soaked barley was
undergo for boiling and drying process followed by fermentation process which is inoculated with
Rhizopus oligosporus and it was incubated at 37°C. Then, the aloe vera and tomato were extracted. After
that, banana peels undergo extracted process by soaking in methanol for several days followed with
evaporation process to get crude by using rotary evaporator at 34°C.

The samples that were obtained are tested in three conditions of parameters which are reducing sugar
by benedict test, presence of acid by acid titration and phytochemical test by detecting alkaloid (Wagner’s
test) for presence of antioxidant by using Wagner’s reagent. All samples were exiled into three samples
and each sample was added with different contents which are fermented barley with tomato, fermented
barley with banana peels and combination of fermented barley, banana peels and tomato. The extracted
of aloe vera were added into three mixture as preservative. All of these three samples were added with
Ethylenediaminetetra-Acetic Acid (EDTA) to check shelf life of the samples.

3. Results and discussion

Table 1.0 shows results for all parameters between three products which are fermented barley used as
base that mixed with tomato and banana peels also with aloe vera. For benedict test, they still remain in
colour which is blue after 10 minutes in water bath. These showed that all products do not have free ketone
or aldehyde functional group that indicates reducing sugars (monosaccharide’s and some disaccharides).
Then, alkaloid test (Wagner’s test) showed the colour changes from brown to various types of colour.
These stated that all the products present alkaloid which means they all have antioxidant properties.

Table 1: Results for all parameters between three products.

Parameters Sample A Sample B Sample C
Benedict test Remain blue
1 Remain blue Remain blue Remain blue
Alkaloid test Remain blue
Acid 2 Remain blue Remain blue
titration Light brown
3 Remain blue Remain blue
Green moss with precipitate
1 Yellowish green with Green moss Green moss with precipitate
green precipitate 0.3 mL(+)
0.2 mL(+)
2 Yellowish green Dark green moss 0.3 mL(+)

3 Light brown Light green moss

1 0.2mL (+) 0.2 mL (+)

2 0.3 mL(+) 0.3 mL(+)

3 0.3 mL(+) 0.4 mL(+)

International Science and Social Science Innovation Competition (i-SIC2019) 14

Sample A- fermented barley + tomato + banana peels + aloe vera
Sample B- fermented barley + banana peels + aloe vera
Sample C- fermented barley + tomato + aloe vera
# (+) – indicate positive result

For acid titration, those three products showed acidic properties as it gave colour change around range 0.2
mL until 0.4 mL. Using Lactobacillus sp. in yogurt added with Rhizopus oligosporus gave a good
condition for R.oligosporus to ferment well barley in solid-state fermentation as it help for give acidic
properties and benefits to the product when mixed the samples.

According to Lee et. al., (2016), antioxidant compounds can get from natural-product as it can lower
oxidative stress caused by reactive oxygen species. Phytochemicals test are crucial as it gave multiple
biological effects such as antioxidant, anti-mutagenic, anti-carcinogenic, and cytoprotective activities.
According to Nelofer et. al., (2018), it was concluded that the solid state fermentation of whole grain
barley resulted in increasing the protein contents up to 64.3 % under optimized conditions by Rhizopus
oligosporus in polythene bags.

Acknowledgments

We would like to thank our supervisor, Dr. Siti Nur Hazwani Oslan and co-supervisor, Dr. Nurul Auni
Zainal Abidin for their guidance, support and knowledge through each stage of this project. We also would
like to thank the Universiti Teknologi MARA staffs, and friends who were involved to complete this
project.

References

[1] Rubina Nelofer, M. N., Muhammad Irfan and Quratulain Syed. (2018). Nutritional Enhancement of
Barley in Solid State Fermentation by Rhizopus oligosporus ML- 10. International Journal, 6(5), 1-
7. doi:10.19080/NFSIJ.2018.06.555700

[2] Kyung Jun Lee, G.-A. L., Kyung-Ho Ma, Sebastin Raveendar, Yang-Hee Cho, Jung-Ro Lee, and
Jong-Wook Chung. (2016). Chemical Constitutions and Antioxidant Activities of Tomato Leaf
Extracts. Plant Breeding and Biotechnology, 4, 362-37

International Science and Social Science Innovation Competition (i-SIC2019) 15

IDENTIFICATION OF LACTIC ACID BACTERIA (Lactobacillus sp.) FROM
DIFFERENT BASED-MILK OF YOGURT AND ITS PROBIOTIC PROPERTIES

Noor Suraya Shaharudin
Siti Norazura Jamal

Sharifah Ameerah Sharmin Syed Nazri
Siti Zarina Hamzah

Farrah Syafiqah Syahmi Baharudin
Sharifah Shazeelin Syed Seklal
Siti Nur Hazwani Oslan*

Faculty of Applied Science, University Technology of Mara, Cawangan Negeri Sembilan Kampus
Kuala Pilah 72000 Kuala Pilah Negeri Sembilan, Malaysia
*Corresponding author: [email protected]

Abstract

Fermentation is the process of converting carbohydrate into alcohol or organic acids by using
microorganism such as yeast or bacteria under anaerobic condition. It is an ancient method in preserving
food. Lactic acid bacteria (Lactobacillus sp.) with different strains used as starter culture which is
microbial preparation that added into raw material to produce fermented food such as yogurt. Four types
of milk were used such as cow milk, goat milk, soy milk and almond milk. The purpose of using different
types of milk is to identify which of them is suits for people whom lactose intolerant. Using lactic acid
bacteria as starter culture will be producing a quality improved product since Lactobacillus sp. is probiotic
bacteria which gives benefit in human health. Monitored parameters which are pH by using probes
whereas level of lactose and amount of lactic acid produced were measured using titration method. As a
result, cow milk-based yogurt showed the highest number of acid which indicates the highest production
of lactic acid and lactose compared to soy milk and almond milk based yogurt. The result obtained are
accordance to the other theoretical research.

Keywords: Lactic acid bacteria, lactose intolerant, pH, level of lactose, probiotic.

1. Introduction
Lactobacillus sp. is a gram-positive, rod-shaped and non-spore forming bacteria. It is characterized by

their ability to produce lactic acid as a by-product of glucose metabolism. Lactobacillus sp. possess
probiotic character which in adequate amount of consumption will benefit it host in the term of health. It
can replace chemical additives as it produces antimicrobial properties such as organic acids (lactic acid,
acetic acid, formic acid), carbon dioxide and hydrogen peroxide [2]. Usage of the strain as a starter culture
will be producing quality-improved food product like yogurt. This study conducted to produce yogurt by

International Science and Social Science Innovation Competition (i-SIC2019) 16

using Lactobacillus sp. strain as starter culture, using different types of milk that are cow milk, goat milk,
almond milk and soy milk.

Fermentation is the process of converting carbohydrate into alcohol or organic acids by using
microorganism such as yeast or bacteria under anaerobic condition. Starter culture that added into raw
material helps in accelerating and steering the fermentation process [1]. Some individuals are lactose
intolerance which limit them from drinking regular milk and regular milk product such as yogurt. They
are unable to fully digest significant amount of lactose because lack of enzyme lactase [3]. This paper
reports that plant-based milk such as almond milk and soy milk contains lower lactose content compared
to animal-based milk like cow milk and goat milk. Hence, plant-based milk products are more suitable for
lactose intolerance people. Homemade yogurt that made from cow milk, goat milk, almond milk and soy
milk are produced by using Lactobacillus sp. as starter culture along make use of it benefit which
characterized as probiotic bacteria. Yogurt produced from the plant-based milk are meant to be for the
lactose intolerance.

It is because of cow milk approximately contains 5% of lactose, 3%-4% fat, 3.5% protein and 1.2%
minerals [4]. Meanwhile, almond milk said good for lacto-intolerant people due to its content that has low
ratio of Na/K and balanced ratio of Ca/P [5].

2. Materials and Methods

2.1 Preparation of milks

Different based milk such as almond, soy, cow and goat milk were used. A small volume of milk
approximately one cup added into sterilized bowl followed by 2 tablespoon of corn starch and 1 tablespoon
of agar powder. Corn starch and agar powder as the thickener for the yogurt. Then, the mixture poured
onto saucepan with the rest of milk and heated until it reached gentle boil. The mixture was kept stirred
for 5 minutes to make sure that the thickeners fully dissolved. After 45 minutes of heating, the mixture
was poured into a bowl and cooled until it reached 43ºC.

2.2 Fermentation
Then 4g of powdered starter culture (Lactobacillus sp.) added into the mixture and stirred gently. Then

the bowl was covered with clean cheesecloth and incubated more than 6 hours at 40ºC.

International Science and Social Science Innovation Competition (i-SIC2019) 17

2.3 Analysis of pH
The pH meter was being calibrated using pH buffer where the probe was rinsed with distilled water

before it was used to measure the pH of the milk samples. The pH of the raw milk samples is measured
prior to fermentation and after the fermentation process is completed [6]. The graph between the pH meter
and the interval time were being plotted.

2.4 Analysis of lactose
First, standard lactose broth was prepared in four different concentrations, which are 15 ppm, 25 ppm,

35 ppm and 45 ppm. Along with that, milks were transferred into cuvettes without measuring their
concentration. Then the standards and samples of milks were run together in UV-spectrometer and the
results recorded.

2.5 Analysis of lactic acid
10 mL of milk mixed with 10 mL of distilled water in a conical flask and placed in a water bath at

40ºC for 1 hour. 100 mL of clear filtrate was filtered and titrated with 0.05 M sodium hydroxide (NaOH)
solution and phenolphthalein added few drops into conical flask.

Equation:
% Lactic acid = Volume of 1 N of NaOH
_______needed*_______ X 0.0908
Volume of sample
*1 mL of 1 N of NaOH = 0.0908 of lactic acid

3. Results and Discussion

3.1 Analysis of pH

Table 1 shows reading of pH for four types of milks which are goat, cow, soy and almond. Decreasing
of pH indicate that all milks were successfully fermented using powdered starter culture (Lactobacillus
sp.) The amount of lactic acid produced as by-product of metabolic processes of bacterial starter culture.
It is correlated with the pH measured as the higher the acidity, the lower the pH of medium. The neutral
pH of cultured yogurt turned to slightly acidic which is below 5.

International Science and Social Science Innovation Competition (i-SIC2019) 18

Table 1: Initial and final pH of cultured yogurt as indicator of fermentation process

Type of milk Initial pH Final pH
Goat 7.03 3.96
Cow 6.68 4.48
Soy 6.51 4.12
Almond 6.53 4.45

3.2 Analysis of lactose

Next to pH, shows reading of absorbance of lactose in milk at wavelength 340 nm. Absorbance of
lactose in soy milk and almond milk (plant-based) are lower compared to goat milk and cow milk (animal-
based). Among the plant-based milk, almond appear to have low content of lactose (2.110) compared to
soy (2.199) while for animal-based milk, goat milk had low content of lactose (2.315) compared to cow
milk (2.340). Hence, plant-based proven to have low lactose content and safe to consume by lactose-
intolerance people.

Table 2: Reading of absorbance of lactose at wavelength 340 nm.

Type of milk Absorbance at 340 nm
Goat 2.315
Cow 2.340
Soy 2.199
Almond 2.110

3.3 Analysis of lactic acid

Figure 1 shows the percentage of lactic acid which indicate the amount of lactose in milk that had
converted into lactic acid by Lactobacillus sp.. This result was correlated with previous one as cow milk
had the highest percentage of lactic acid (0.3531 %) while almond milk had the lowest percentage of lactic
acid (0.1513 %). When amount of lactose is high hence amount of lactic acid produced also increase as
bacteria utilize lactose using lactase enzyme subsequent to produce abundance of lactic acid.

International Science and Social Science Innovation Competition (i-SIC2019) 19

Figure 1: The concentration of lactic acid produced in different based-milk

Acknowledgements
This research was supported by University Technology of MARA (UiTM).

References
[1] Caplice, E (1999). Food Fermentation: Role Microorganisms in Food Production and Preservation.

International Journal of Food Microbiology, 50, 131-149.
[2] Wisselink, H.W.; Weusthuis, R.A.; Eggink, G.; Hugenholtz, J.; Grobben, G.J. (2002). Mannitol

production by lactic acid bacteria. International Dairy Journal, 151-161.
[3] Daniel L., Swagerty JR., ANNE D. and Robert M. (2002). Lactose Intolerance. American Family

Physician, 1845-1849.
[4] Muehlhoff, E. B. (2013). Milk and Dairy Products in Human Nutrition. Food and Agriculture

Organization of the United Nations.
[5] Bernat N. (2015). Probiotic Fermented Almond “Milk” as an Alternative to Cow-milk Yoghurt.

International Journal of Food Study.
[6] Julijana Tomovska, B. M. (2016). Examina-tion of pH, Titratable Acidity and Antioxidant Activity

in Fermented Milk. Journal of engi-neering and materials, 326-333.

International Science and Social Science Innovation Competition (i-SIC2019) 20

DETERMINATION OF ALCOHOL CONTENT IN FERMENTED ALCOHOL
COMPARED TO COMMERCIAL WINES

Muhammad Eizzan Uzair Arifai
Puteri Ainin Sofiya Baharin
Nur Qurratulaini Khaliesah
Nur Shahira Mohd Isa
Nur Aqilah Ithnin
Nur Aqilah Abdullah
Siti Norazura Jamal
Nurul Auni Zainal Abidin
Siti Nur Hazwani Oslan*

School of Biology, Faculty of Applied Sciences, Universiti Teknologi MARA, Cawangan Negeri
Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Negeri Sembilan,Malaysia.
*Corresponding author email:[email protected]

Abstract

This research is inspired through curiosity regarding all about alcohol and its formation and also the effects
towards microorganisms specifically bacteria eukaryotes and prokaryotes alike. But this modern day
offers various improvised products formed from alcohol, for example, alcohol swabs and pure alcohol.
An example of alcohol that we can obtain from any local grocery shop are wine (Tiger and Carlsberg).
All these have alcohol which is used as daily consumption. Production of pure alcohol is quite complicated
because it requires a very advanced technology in separating alcohol from its byproduct. Therefore, the
research is carried out to determine whether the alcohol content in handmade and commercial wines can
fight and inhibit these microorganisms in spite of emergency cases. This research will test these wines and
pure alcohol on Gram-positive and Gram-negative bacteria for its inhibition abilities. The result shows
that 25% and 5% of alcohol content in fermented rice wine and commercialize beer respectively have
inhibition zones on E.coli and B.subtilis. The pH of all samples are in the range of theoretical pH (acidic).

1. Introduction

Fermented palm sap and rice has their own alcoholic content and antimicrobial properties. Production

of fermented palm wine is aided by microflora that naturally existed in the palm sap which is

Saccharomyces cerevisiae. Upon fermentation, the sugar level decreases as it is converted to alcohol

whereas the sap becomes milky-white. During fermentation, sugar is hydrolyzed to glucose and fructose.

Ethanol soon start to increase in the palm wine as is stored for a longer period (Charles and Kishneth,

2013). Palm sap became wine with an alcohol percentage of 4% as it only has a very short shelf life of

only one day and then it will turn into vinegar. Rice wine fermentation can be categorized into submerged

fermentation which involved saccharification of rice to liberate sugar and converted to ethanol. Main

component is glutinous rice which has a higher sugar content compared to normal rice. This paper reports

confirmation of alcohol content in fermented alcohol and commercial wine produced by big companies.

International Science and Social Science Innovation Competition (i-SIC2019) 21

2. Materials and Methods
Aquarium tube (host), beaker, rubber band, antibiotic disc, forceps, inoculating loop, distilled water,

vials bottles, dropper, measuring cylinder, plastic wrapping, bunsen burner, sterillized alcohol, mortal and
pastel, pH meter, sterile alcohol, culture Gram positive (Bacillus subtilis), culture Gram negative
(Escherichia coli), nutrient agar plate, MacConkey agar plate, and nutrient broth.

2.1 Alcohol concentration
To determine alcohol concentration, hydrometer is used to measure the concentration of glucose in a

solution or substance. Difference of levels between initial and after indicate the concentration of alcohol
in each fermented solutions.

2.2 Antimicrobial properties
A week before this parameter is tested, multiple NAs (nutrient agar) are prepared for culturing

B.subtilis for Gram positive and E.coli for Gram negative bacteria. Method used to culture these
microorganisms is pour plate to ensure uniform spread of growth on the surface of agar. Four discs of
filter paper are prepared for each media, totaling to eight discs. Four solutions of pure alcohol, ready-made
wine, palm wine and rice wine are readied. The solutions are then, aseptically soaked into the discs and
put onto the surface of now-colonized NA of B.subtilis and E.coli. After each consecutive day, the agars
are checked for clear zones and if there are clear zones, diameter of clear zones are measured.

2.3 Measuring pH
pH is measured by using an instrument in the lab called pH meter. Four solutions are prepared, which

are pure alcohol, ready-made wine, palm wine and rice wine. All of the solutions stated are poured into
each vial aseptically. The result obtained is repeated thrice to obtained an average and more accurate
reading with the content of vials replaced with each trial.

3. Results and Discussion
Table 1.0 shows the result on the samples for the alcohol, palm wine, rice wine and Beer. The

analyzing on the alcohol contents and pH experimentally compared theoretically are slightly different.

International Science and Social Science Innovation Competition (i-SIC2019) 22

Samples Alcohol Palm wine Rice wine Beer
(standard) (fermented) (fermented) (commercial)
Theoretically alcohol
content (%) 70 4 25 5

Experimentally alcohol 70 ± 3.4 ±21.3 5
content (%)
pH(theory) 7.33 4.5-6 3.4-4.5 4.0-5.0
5.6 ±3.7 ±3.68 4.38
pH (experimental) Absent
Halonizations Absent Present (E.coli) Present
(B.subtilis)
(inhibitions of clear zone)

Table 1: Results on the tested standard alcohol, fermented palm wine, fermented rice wine and
commercial Beer

Maira (2015) reported that 70% of alcohol concentrations required to inhibit microorganisms (Bacillus
subtillis and E.coli). However, experimentally there are absence of halonizations on both cultures which
are Bacillus subtillis and E.coli. Supposedly halonizations should be present on alcohol only meanwhile
the others should be absent. It could be that there is other properties contain inside rice wine and beer that
able to inhibit Bacillus subtillis and E.coli resulting in halonizations on both cultures. Based on results
analyzed on the antimicrobial properties, it has been observed that E.coli is inhibited by the homemade
rice wine, whilst for B. subtilis is inhibited by the tiger beer due to its percentage of the alcohol content.

Acknowledgement

Authors wish to thank our Supervisor Dr. Siti Nur Hazwani Oslan and co-supervisor Dr. Nurul Auni
Zainal Abidin for their guidance, support and knowledge. Authors also grateful to our sponsors Universiti
Teknologi MARA for our funding.

References
[1] Charles S. V., and Kishneth P. (2013). Biochemical properties of rice wine produced from three

different starter cultures. Journal of Tropical Biology and Conservation 10: 31-41.
[2] Maira M. R., Verena A. N., Maria C. P., Kazuko U. G. (2015). Efficacy and effectiveness of alcohol

in the disinfection of semi-critical materials: a systematic review. Journal of US National Library of
Medicine National Institutes of Health 23(4): 741–752.

International Science and Social Science Innovation Competition (i-SIC2019) 23

PRODUCTION OF VEGAN CHEESE AND ITS COMPARABILITIES TOWARD
DAIRY-BASED CHEESE

Sharifah Nurhashimah Syed Hassan
Nurnabilah Syazwina Hassanol Zulkarnaen

Nursyahirah Nadia Rosli
Wan Nur Anis Najwa Wan Ahmad Amri

Nur Fatinah Hasbi
Siti Norazura Jamal
Iwana Izni Zainudin
Siti Nur Hazwani Oslan*

Faculty of Applied Science, University Technology of Mara, Cawangan Negeri Sembilan Kampus
Kuala Pilah 72000 Kuala Pilah Negeri Sembilan, Malaysia
*Corresponding author: [email protected]

Abstract

The aim of this study is to develop a probiotic soy-based cheese as an alternative for the lactose intolerance
community and to evaluate the perspective values of the probiotic capabilities to ferment lactose and the
suitable temperature for storage. The soy cheese was made from raw pure soybeans, blended and mixed
with vinegar, nutritional yeast, sea salt and probiotics such as Lactobacillus sp. Monitored parameters are
temperature, lactose fermentation, and calcium chloride concentration in both soy cheese and dairy-based
cheese. As a result, 37oC is the best temperature for the growth of probiotic, bacteria in soy cheese can
ferment lactose better than dairy cheese and calcium concentration can be determined. These parameters
were done to prove that vegan soy cheese can be the best alternative for people with lactose intolerance
who wants to eat cheese. Hence, this goes to prove that vegan soy cheese can be an alternative for the
lactose intolerance to savour cheese.

Keywords: Lactose intolerant, temperature, lactose fermentation, calcium concentration.

1. Introduction

Vegan cheese is a non-dairy or made from plant based item that originally targets the vegan community
who carries the idea of avoiding animal products. Ironically, the demand for vegan cheese kept increasing
as it also can be consumed by people who have lactose intolerance. This is because these people cannot
consume lactose in their diet, a medical condition known as lactose intolerance. The condition occurs
when the enzyme called lactase is not sufficiently produced in the small intestine. Lactase functions to
break down the lactose in food in order for the body to absorb it. As a consequence when they consume
dairy, unpleasant symptoms would occur such as bloating, diarrhea and gas.

International Science and Social Science Innovation Competition (i-SIC2019) 24

As an alternative for non-dairy probiotic cheese products, soy has been chosen as a good raw material,
since it contains some beneficial sugars and amino acids that can be used by the lactic acid bacteria as
substrates to produce unique taste and aromatic compound. It is also lactose-free, which is perfect for
people with lactose intolerance condition (Ahmad, et. al., 2008). Since most of probiotic food products
are milk-based, some problems have risen in people with allergies and intolerance towards dairy products.
The development of vegan cheese can also accomodate people with certain preferences on food such as
vegetarian. This has stimulated the use of vegetable-based raw materials such as soy for the development
of food products (Farnworth et al., 2007; Prado et. al., 2008).

2. Materials and Methods

2.1 Preparation of Soy Cheese
100 g of raw soybeans were soaked in clean water overnight until soft. The soaked soybeans will

double in weight, then were blended with 2 garlic cloves, 2 tablespoon of apple cider vinegar, ¼ of filtered
water, ½ tablespoon of sea salt or non-iodized salt, 2 capsules of probiotics (Lactobacillus sp.) and 2
tablespoon of nutritional yeast. The blended mixture then were wrapped in cheese cloth tightly to remove
excess water from the cheese before left in drying cabinet for fermentation at 65oC for 48 hours.

2.2 Pure colonies of Lactobacillus sp.
After completed fermentation, 25 g of cheese sample were weighed and digested with 100 ml of sterile

distilled water in stomacher. The samples undergoes ten-fold serial dilution and 1 ml of 10-2, 10-4 and 10-
6 dilution were spread on MRS agar and incubated for 24 hours at 37oC.

2.3 Analysis of temperature
Growth of Lactobacillus sp. pure colonies were streaked on nutrient agar and incubated at 6oC, 25oC,

and 37oC and checked daily until the third day. The number of colonies were counted for each plate and
calculated to determine the viability of bacteria to grow in a particular temperature.

International Science and Social Science Innovation Competition (i-SIC2019) 25

2.4 Analysis of lactose fermentation
First, standard lactose broth was prepared with Andrade’s reagent as indicator. Pure colony of the

bacteria was inoculated into the lactose broth and incubated at 370C for 24 hours. Color changes of broth
were recorded.

2.5 Analysis of calcium concentration
1 g of cheese samples mixed with 10 mL of deionized water in the Erlenmeyer flask and 3 drops of

phenolphthalein were added. Next, the samples were titrated with sodium hydroxide (NaOH) in the
burette. Initial and final volume of NaOH were recorded for the calculation of calcium concentration in
both cheeses.

3. Results and Discussion
3.1 Analysis of temperature

Table 1 shows the number of colonies for two types of cheese which are soy cheese and dairy cheese.
Plate with the highest number of colonies indicates that the bacteria can best grow at that particular
temperature. Based on the results, 37oC was determined as the optimum temperature for the growth of
Lactobacillus sp. as the plates have the highest colonies number. However, it is also concluded that soy
cheese have the most bacteria to help lactose fermentation in human.

Temperature 37oC
6oC 25oC

Soy D1 D2 D3 D1 D2 D3 D1 D2 D3
Dairy
0 0 0 38 61 85 54 74 117

D1 D2 D3 D1 D2 D3 D1 D2 D3

0 0 0 19 28 44 37 51 67

Table 1: Number of colonies of Lactobacillus sp. incubated at three different temperatures.

3.2 Analysis of lactose fermentation

Table 2 shows the color changes of lactose broth after 24 hours incubation. Color changes from yellow
to pink indicates the positive result, in which Lactobacillus sp. have the ability to ferment lactose. For soy
cheese, all three of lactose broth changes their color from yellow to pink. However, in dairy cheese, the
color of the lactose broth does not change at all which indicates negative result.

International Science and Social Science Innovation Competition (i-SIC2019) 26

Types of cheese

Trial Soy Dairy

Test 1 Yellow to pink No changes

Test 2 Yellow to pink No changes

Test 3 Yellow to pink No changes

Table 2: Color changes of lactose broth after 24 hours incubation.

3.3 Analysis of calcium concentration

Table 3 shows the measurement of initial and final volume of titration to indicate the amount of
calcium present in each sample according to the equation :

CaCl2 + NaOH → Ca(OH)2 + NaCl

Type of milk Volume of NaOH solution (mL)

Initial Final Average NaOH used

Soycheese i. 50.0 i. 48.7

ii. 50.0 ii. 48.6 1.37
iii. 50.0 iii. 48.6

Dairy i. 50.0 i. 46.8

ii. 50.0 ii. 46.6 3.20
iii. 50.0 iii. 47.0

Calcium i. 50.0 i. 49.9

Chloride ii. 50.0 ii. 49.8 0.13
iii. 50.0 iii. 49.9

Table 3: Titration measurement for different types of cheese

Acknowledgments

We would like to express our gratitude towards Al-Mighty for His grace in making this a reality.
Besides Him, solely grateful for each comrade for every seconds spent to accomplish this research. Not
to forget, our dedicated lecturer of Industrial Microbiology course, Dr. Siti Nur Hazwani binti Oslan, for
her guidance and encouragement to finish what we have started. Lastly, deeply thanks to our family and
friends as they supported and being the source of our inspiration.

References

[1] Ahmad, N., Li, L., Yang, X.-Q., Ning, Z.-X., & Randhawa, M. A. (2008). Soy cheese flavor
improvement. Food Technology and Biotechnology, 46, 252-261.

[2] Prado, F. C., Parada, J. L., Pandey, A., and Soccol, C. R. (2008). Trends in non-dairy probiotic
beverages. Food Research International, 41, 111-123.

International Science and Social Science Innovation Competition (i-SIC2019) 27

e-CHEATER’S DETECTION SYSTEM (e-CDS)

Siti Fairuz Nurr, Azizul Azhar Ramli, Mohd Farhan Md. Fudzee
Faculty of Computer and Information Technology, UTHM
[email protected]

Sulaiman Mahzan
Faculty of Computer andMathematical Sciences,Universiti Teknologi MARA

[email protected]

Mohd Ab Malek Md Shah
Faculty of Law, Universiti Teknologi MARA Melaka

[email protected]

Abstract

There is an absence of face-to-face supervision during online assessment whereby this situation leads the
students to find a help from others in order to achieve high scores in their examination result. In fact, it is
undeniably true that even the best students may tend to cheat for the sake of getting flying colors result
under pressure. Some students tend to cheat when there is inadequacy of time in completing the
assignments, as well as they find that those tasks are too boring, irrelevant or even complicated to be
accomplished. Thus, this research is aimed at focusing on detecting the potentiality of students to become
a cheater respectively. The main objective of this study is to propose the application of e-Cheater’s
Detection System (e-CDS) based on the use of Matlab 2017. An approach of fuzzy neural network is used
to train and validate the students’ identity. These techniques can be implemented in any online system for
tracking their students’ behavior. This approach can help the administrators in evaluating the tests and
assignments given for grading the students. This research is also beneficial for the lecturers or educators
to verify their students’ achievement. Moreover, it can be applied to be implemented in any online learning
mechanisms for various platforms such as desktop and mobile phone.

Keywords: Cheating; online learning; students’ behavior; fuzzy neural netwok.

1. Introduction

In general, it is undeniably true that there are some best students may tend to cheat for the sake of

getting flying colors result even though it is under pressure which can lead to unethical attitude. Some

students tend to cheat when there is inadequacy of time in completing the assignments, as well as they
find that those tasks are too boring, irrelevant or even complicated to be accomplished.

On January 2, 2016, The Times reported almost 50,000 students at a British university have been caught
cheating in the past three years amid fears of a plagiarism “epidemic” fueled disproportionately by foreign

students. Based on the research Odondo (2014), time pressure (66.1%) was the most likely reason to cheat,

followed by fear of failure (61.9%), content not grasped (58.4%) and increasing of marks (54.9%).

Besides, 54% of students disagreed that cheating is difficult on online assessment, whereas only 33%

International Science and Social Science Innovation Competition (i-SIC2019) 28

agreed (Ozden et al., 2004). The previous study regarding to cheating online reported that 72.5% of
students have been reported in cheating when taking online quizzes and examinations (Loschiavo & Shatz,
2011). Meanwhile, over 50% of students are willing to cheat if risk of detection is low (Rigby, Burton,
Balcombe, Bateman, & Mulatu, 2015).

Thus, in order to prevent the cheating on any online assessments, a higher level of security is needed
particularly to identify the right person to access the system. Nevertheless, as the security level is applied
throughout this online learning, it will give an impact pertaining to the accessibility of the overall system.
Consequently, a new mechanism should be applied to this online learning in order to improve the security
level along the login session. Hence, the implementation of e-Cheater’s Detection System (e-CDS) is
proposed to detect the potentiality of students to become a cheater that can be implement in any online
learning system.

This project is aimed to develop a system based on the integrated authentication framework (Sadikan
et al., 2017) in predicting the tendency of students to cheat by using fuzzy neural network approaches.
This research is focusing on the students’ identity as mechanism for better security in online learning.
Throughout this research, students’ identity will be implemented to trace the cheating tendency. This
research is only focusing on user’s gender, year of study, CGPA, pressure to attain high grades and total
hours spent to investigate the students’ behavior respectively.

2. Material and Methods

The proposed approach for e-CDS is shown in Figure 1 which consisting of data preprocessing for
both training and testing data, followed by applying fuzzy neural network algorithm in producing the
result of student’s cheating tendency. In this study, the data is taken from a survey among student at
Universiti Teknologi MARA Campus of Melaka.

International Science and Social Science Innovation Competition (i-SIC2019) 29

Training Testing Data

Data Preprocessing

Fuzzy Neural Network

Student’ Cheating Tendency

Figure 1: The approach for e-CPS

Table 1 shows the demographic profile which contains the details of gender, age, mode of study, level
of study, year of study and residence.

Table 1: Demographic profile

Gender Male Frequency Percentage (%)
Age Female 486 43.09%
< 20 years 642 56.91%
Mode of 21 – 24 years 613 54.34%
study 25 – 29 years 489 43.35%
Level of > 30 years 16 1.42%
study Full Time 10 0.89%
Part Time 1105 97.96%
Year of study Diploma 23 2.04%
Degree 682 60.46%
Residence Master 444 39.36%
PhD 1 0.09%
Year 1 1 0.09%
Year 2 231 20.48%
Year 3 575 50.98%
Year 4 275 24.38%
Yes 47 4.17%
No 887 78.63%
Others 237 21.01%
4 0.35%

3. Result and Discussion
Figure 2 shows the sample of result for training with the accuracy of 100% as shown below:

International Science and Social Science Innovation Competition (i-SIC2019) 30

Figure 2: Sample of result training layout

4. Conclusion
In this study, e-CDS using fuzzy neural network approach is developed to predict the cheating

tendency among students. The results of the study indicated that fuzzy neural network approach produced
very successful findings and has ability to detect the cheating tendency. It has been proved that fuzzy
neural network approach is a reliable method to detect any cheating tendency among the students with
such acceptable degree of robustness and accuracy. The use of fuzzy neural network is significant for
unclear system which has no experience with data behavior. The outcomes of this research provide more
information, and prediction about the level of cheating tendency. Therefore, fuzzy neural network can be
used for further researches in future to monitor students’ behavior respectively.

References
[1] Loschiavo, F. M., & Shatz, M. A. (2011). The Impact of an Honor Code on Cheating in Online

Courses. Journal of Online Learning and Teaching, 7(2), 179–184.
[2] Dondo, N. J. (2014). Survey Report on Methods and Reasons why Students Cheat (A Case Study of

Faculty of Science , Egerton University). Nicholas Juma Odondo Egerton University. (June).
[3] Ozden, M. Y., Erturk, I., & Sanli, R. (2004). Students’ Perceptions of Online Assessment: A Case

Study. Journal of Distance Education, 19 (2), 77–92.
[4] Rigby, D., Burton, M., Balcombe, K., Bateman, I., & Mulatu, A. (2015). Contract Cheating & The

Market in Essays. Journal of Economic Behavior and Organization, 111, 23–37.
https://doi.org/10.1016/j.jebo.2014.12.019
[5] Sadikan, S. F. N., Ramli, A. A., Kasim, S., Mahdin, H., Salamat, A., & Wisesty, U. N. (2017). An
Initial Framework of Fuzzy Neural Network Approach for Online Learner Verification Process. 5th
International Research and Innovation Summit (IRIS5), 5, 1–5

International Science and Social Science Innovation Competition (i-SIC2019) 31

ANTI-THEFT KIT

Afzanizam Alias
Polytechnic Muadzam Shah Pahang

[email protected]

Shaanjiv Nair
Polytechnic Muadzam Shah Pahang

[email protected]

Muhammad Hamizan Ramli
Polytechnic Muadzam Shah Pahang

[email protected]

Abstract

This project is to enhance a security system and decrease issue regarding theft at jewels shop. By using
this kit called “Anti-Theft Kit (ATK)” it will give notification via mobile phone and responses
automatically thru machine; fills a room with dense security fog, preventing the intruder from seeing
anything and delay of several minutes be-fore police or private security are able to respond. By using IOT
component it will reduce cost and it can be extent for future works.

Keywords: automatically, mobile phone, fog.

1. Introduction
Theft at gems shop consistently become an issue. Indeed, even have a security framework at their shop

it still unreliable on the grounds that burgla-ries consistently discover the route for do theft. On the off
chance that we don't update our secu-rity it will turn out to be more regrettable and proprietor of gems
shop will endure a tremendous misfortune. This application method can be use as cash handling chains,
safety matters, protecting high value products and system structure by cre-ating coding utilizing the
Raspberry Pi 3B+ . Then, will integrated using mobile phone. When the application was heated push
triggered button and smoke out automatically. The smoke will come out, as same time will trigger via
owner mobile.

International Science and Social Science Innovation Competition (i-SIC2019) 32

2. Flow Chart of ATK

Figure 1: Process of system.

3. Methodology of Project
Agile model has been adapt to this model as a cyclical process. After a requirement phase, a small

handful of stages are repeated over and over, with each completion of the cycle incremen-tally improving
and iterating on the hardware and software. Enhancements can quickly be recog-nized and implemented
throughout each iteration, allowing the next iteration to be at least marginal-ly better than the last.

International Science and Social Science Innovation Competition (i-SIC2019) 33

Figure 2: Agile development

4. System Implementation
Consolidate and associate the segments starts in the period of execution. The usage of equipment parts

partitioned into 2 segment which are Trans-mitter Segment and Recipient Segment. Transmit-ter section
act as the main part of this project which is consists of breadboard fitted with Node MCU Esp 8266, LED
and Button. By using this component, the Raspberry Pi 3B+ will convert-ed into different notifications
and command dur-ing operations..The second section which is the receiver - displaying the notification or
the opera-tion when the button is pressed.The mobile appli-cation receives the command and this
command is catch by the Raspberry Pi 3B+.At the same time, a fogging smoke machine also take out the
smoke that means it works functionally.

4. Conclusion
This project will enhance the security of jewels shop. The Anti-Theft Kit (ATK) is one part of the

technology in IOT. ATK that can help user to easily detect any intruders at nearby jewels shop. It will
trigger via mobile phone will waiting cov-er by police. The owner also can take an action immediately
so it will decrease robberies issues at jewellery shop.

Acknowledgments
JTMK Department - give chances and support the project material.

International Science and Social Science Innovation Competition (i-SIC2019) 34

References

[1] Kukulska-Hulme, M. Sharples, M. Milrad, I. Arnedillo- Sanchez and G. Vavoula, “Innovation in
Mobile Learning: A European Perspective”, Interna-tional Journal of Mobile and Blended Learning,
Vol. 1, No. 1, pp. 13–35, 2009Panther, J. G., Digital Commu-nications, 3rd ed., Addison-Wesley,
San Francisco, CA (1999).

[2] Chen, H. R., and H. F. Tseng, (2012). Factors that in-fluence acceptance of web-based e-learning
systems for the in-service education of junior high school teachers in Taiwan. Evaluation and
program planning, 35(3), 398-406.

[3] Frohberg, D. (2002). Communities- the MOBIlearn perspective. Retrieved October 10, 2012 from
http://www.idi.ntnu.no/~divitini/umocec2003/Final/frohberg.pdf.

[4] Goggin, G. (2006). Cell phone culture: Mobile technol-ogy in everyday life. New York: Routledge.

International Science and Social Science Innovation Competition (i-SIC2019) 35

THE ECONOMICS OF SUKUK: LEARNING SUKUK THROUGH A
WORDOKU GAME

Nursilah Ahmad
Fakulti Ekonomi & Muamalat, Universiti Sains Islam Malaysia, Negeri Sembilan, Malaysia

[email protected]

Noor Zahirah Mohd Sidek
Dept. of Economics, UiTM Kedah, Sungai Petani, Malaysia

[email protected],edu.my

Zurina Kefeli
Hartini Mohammad
Fakulti Ekonomi & Muamalat, Universiti Sains Islam Malaysia, Negeri Sembilan, Malaysia

Abstract

Worduku is inspired by the Japanese mathematics puzzle Sudoku. In this game, the players will try to fit
a 4-letter word into the grid. The objective is to discover the 4-letter hidden word related to sukuk. Each
Wordoku sudoku puzzle consists of a 4 letters that each must appear only once in each 2x2 grid, once on
each row and once on each column of the sudoku puzzle. The game is designed to be a built-in instructor
in helping students understands the economics of sukuk. The objective of this word game, which is termed
as Sukudomics, is to enhance players understanding on the impact of global macroeconomic forces on
sukuk issuing countries.

Keywords: Sukuk, wordoku, financial economics, sukunomics, Islamic economics

1. Introduction

The present work seeks to raise greater awareness on the subject of sukuk, or Shariah compliance
Islamic bond, within the economic framework through fun learning gami-fication concept. It is because
since the first sukuk was initiated in 1990, little has been known of the sukuk indus-try. In addition,
learning macroeconomic forces that influ-ence sukuk performance are much less common.

2. Sukuk Industry in Malaysia

Malaysia has enjoyed a stable macroeconomic envi-ronment with low unemployment and low
inflation rates for decades. However, due to the 2007/2008 global finan-cial crisis, the economy
experienced a slowdown in eco-nomic growth rates. To sustain the economy, the govern-ment has taken
steps to liberalize its financial sector, in-cluding Islamic finance, in which sukuk is one of the key players.

Sukuk is the Arabic term for Shariah compliance Islam-ic bond, which in economic term is akin to
conventional bond. The Securities Commission Malaysia (SC) defines sukuk as ‘a financial document or

International Science and Social Science Innovation Competition (i-SIC2019) 36

certificate which repre-sents the value of an asset evidencing an undivided pro rata ownership of an
underlying asset’.

The real growth in the sukuk market started in 2003 when the Accounting, Auditing and Governance
Standards for Islamic Financial Institutions (AAOIFI) [1], the industry’s interna-tional standard-setter,
had issued a standard on investment sukuk and listed 14 different types of sukuk.
The development of the sukuk market can be repre-sented by four main phases. The first phase accounted
for small local issuances by the Malaysian Government from 1996 to 2001. The second phase, from 2002
to 2007, started with the Malaysian Government issuing the first rated international sukuk, followed by
other local and international issuances. The third phase, from 2008 to 2010, was marked by a series of
defaulted events, global financial crisis, and Shariah-compliant issues raised by the Accounting and
Auditing Organization for Islamic Finan-cial Institutions (AAOIFI). The fourth phase, from 2011 to date,
sukuk remain competitive due to a wider range of investors [2].

By 2016, global sukuk outstanding was domiciled in over 20 countries with an investor base ranging
from Eu-rope to the Middle East and Asia. The top sukuk markets was Malaysia with 46.4%, followed by
the GCC countries with 26.2%. Indonesia and Turkey each represented 9.9% and 5.5%, respectively. The
top two sectors are financial services and government [3]. Sukuk are isssued to finance large infrastructure
projects such as airport, pipeline and electricity grid. Figure 1 shows the global Islamic Financial Assets
in 2016.

2.1 Global Development of Sukuk
There will be a need for trillions of dollars of Islamic assets, including sukuk and other instruments,

in the near future to fulfill the liquidity surpluses of the growing global market. The 2008 global financial
crisis has contributed to the second wave of rising sovereign sukuk issuers. In early 2013, the sovereign
issuers contributed more than half in terms of the percentage in value contribution to the industry.
However, in terms of number of issues, the corporate sector dominates. For the domestic market, the
isuance is also sovereign-lead. This would insulate domestic investors from curency risk exposure and
help develop bench mark curve to facilitate growth of the domestic market. It is exected that more
countries will issue sukuk in their home currency to meet domestic funding needs. In another recent
development for the sukuk mutual funds market, a number of banks are setting up their own sukuk funds
to offer to their private clients. This would help diversify the investment portfolio of sukuk investors.

International Science and Social Science Innovation Competition (i-SIC2019) 37

The Asia and Far East region, the Gulf Cooperation Coucil (GCC) and the Middle East continue to
dominate the issuance based on both the number of issues and the percentages of total value. The more
advanced economies that have issued sukuk, besides the traditional Muslim economies are Turkey, United
States (US), United Kingdom (UK), Germany and France. The local currency domestic market is expected
to develop further, spurred by Indonesia, Turkey, Pakistan and the GCC countries. Sovereign or sovereign-
linked entities continue to dominate issuances domestically and this would assist in the setting up of local
benchmark curves.

Table 1 depicts the top sukuk markets in 2016 and their global market share. Malaysia is still leading
with 46.4 percent, followed by the GCC countries with 26.2 percent. Indonesia and Turkey each
represented 9.9 percent and 5.5 percent, respectively. The top two sectors are financial services and
government. By 2016, global sukuk outstanding was domiciled in over 20 countries with an investor base
ranging from Europe to the Middle East and Asia. In 2015, at least 13 jurisdictions have tapped the global
sovereign sukuk market.

Table 1: Top Sukuk Markets in 2016

Area Malaysia GCC Countries Indonesia Turkey
USD$7.4 bil USD$4.1 bil
Amount & USD$34.7 bil USD$19.6 bil 9.9% 5.5%

Global market 46.4% 26.2% 1.Government 1. Financial
2. Financial Services Services
share (%) 3. Industrial & 2. Govt.
Manufacturing
1. Financial Services 1. Financial Services

Top Sectors 2. Govt. 2. Govt.

3. Power and utilities 3. Oil and Gas

4. Transportation

Source: Thomson Reuters, MIFC estimates.

3. Wordoku Game and Sukuk

Wordoku, which is inspired by Sudoku, is a brain game concept. Research shows that word puzzles
can help delay dementia and Alzheimer's disease, and offers good exercise and stimulation for the brain
in a fun, relaxing learning environment. A limited form like the Fibonacci sequence can help new writers
appreciate arts [4].

International Science and Social Science Innovation Competition (i-SIC2019) 38

3.1 Innovation and Impact of the Game
The game is continuous because everytime the players finished the four stages of the game, they will

create their own wordoku games that is related to sukuk.
The inventive part is players will incorporate basic mathematics and poetry at the same time while
integrating the Naqli and Aqli elements in the process. Another useful impact is the public is probably are
more exposed to stocks but not bond, more so Sukuk. Since sukuk is raised for financing mega-projects
such as KLIA, North-South High-way, Hospital Sungai Buloh in Malaysia, the benefits are are for the
society at large.

4. Playing Sukudomics
Background
The overall objective of the game is to increase awareness of the players on the economics of Sukuk
through Brain Games. Sukuk is known as Shariah-compliance bond. At present, Malaysia is the largest
issuer of Sukuk.

Number of Players
The game can be played in a minimum two groups. Each group consist of 3-4 players.

Playing the Game
This game is divided into Four Stages.
Part 1 consists of solving a 2x2 Wordoku. You will be given letters to be used. You need to find the hidden
word.
Part 2 consists of coming up with a short fact-based story-line based on the hidden word and related to
Sukuk. You can use the first letter of the hidden word to construct one sentence that describes Sukuk. You
may browse Internet for the related information.
Part 3 consists of drawing a Concrete Shape POEM using JAWI letters (You may refer to eJawi Converter
to assist you in re-writing the words or phrases). The idea is to con-ceptualize the hidden words based on
your creativity. You may used iNAQ (Integration of Naqli and Aqli) as the basis of your Concrete Shape
POEM creation. This is your Visual Poetry of Sukuk.

International Science and Social Science Innovation Competition (i-SIC2019) 39

Part 4
The player create a new 2 x2 Wordoku.

Winner
The group that has correctly identified the hidden word the fastest and has completed all three stages is
the winner. However, the Concrete Shape Poem has to be correctly interpreted by the other group and the
link to iNAQ is identified.

4.1 Examples of the Sukudomics
Figure 2, 3 and 4 show the sample of the game output played in the classroom with Year 2 students of

Bachelor of Corporate Administration and Relations students in early November 2019 at the Faculty of
Economics and Muamalat, Universiti Sains Islam Malaysia.

B
D

O
Figure 2: 2x2 Worduko for the Game

Figure 2 is the first stage. After the players have identified the hidden word, they will proceed to the
second stage. In the second stage, the task is to relate the hidden word to sukuk or to the iNAQ elements.
The hidden word is this round is “bond.” Below is the sample of the sentences constructed from each of
the first letter of the hidden word.

B - Bond is a debt and is not Shariah-compliance.
O - Of fixed-income security. It is a loan agreement between bond issuer and an investor.
N - Normally interest-based, or riba, which is forbidden in Islam.
D - Development of present day sukuk industry started in late 1980s, where sukuk was first legitimized

in 1988.
Figure 3: Using the Hidden Word to Explain Sukuk

International Science and Social Science Innovation Competition (i-SIC2019) 40

The third stage is visual poetry of the hidden word ‘bond.’ The players need to draw a concrete shape
of the idea using Jawi letters to illustrate the concept. The players are highly encouraged to refer to Quran
and Hadith to support their visual illustrations. Figure 3 shows the map of Malaysia, with North-South
Highway included, because the North-South highway is partly funded by sukuk. The Players will fill-in
selected words in Jawi letter to indicate the North-South Highway and the rest of the players in other group
will try to guess the connection. Once the hidden word is identified and the visual poetry completed, the
learning process has taken place. The players will then continue to develop a new Wordoku-Sukudomics
of their own.

Figure 4: The Visual Poetry of the Hidden Word

5. Conclusion

This study introduces a word game on sukuk for the purpose of increasing economic literacy on the
subject. It is hoped that by raising greater awareness on sukuk, it will be an effective fiscal and monetary
policy tools for Maqasid Shariah.

Acknowledgments
The research is funded by research grant from the Faculty of Economics and Muamalat, Universiti

Sains Islam Malaysia. FEM-YTI Research Grant, 052002-YTI-FEM-42418-00

References
[1] AAOIFI. (2015). Shari’ah Standard. Manama: AAOIFI.
[2] Thomson Reuters. (2012). Thomson Reuters Zawya Sukuk Perceptions and Forecast Study 2013,

Islamic Finance Gateway: Thomson Reuters.
[3] Ahmad, N. & S.A. Rahim. 2013. Sukuk Ijarah vs. Sukuk Musyarakah: Investigating Post-Crisis

Stock Market Reactions. International Journal of Humanities and Management Sciences (IJHMS)
Vol-ume 1, Issue 1 (2013) ISSN 2320–4044.
[4] Lamb, E. (2018). How Poetry and Math Intersect. 2018https://www.smithsonianmag.com/science-
nature/how-poetry-and-math-intersect180968869/ (access on Nov. 15, 2019)

International Science and Social Science Innovation Competition (i-SIC2019) 41

ANNOX MOBILE

Syajaratul Dur binti Ramli
Electrical Engineering Department, Politeknik Tuanku Sultanah Bahiyah, Kulim, Kedah, Malaysia

[email protected]

Norizan binti Md. Isa
Electrical Engineering Department, Politeknik Tuanku Sultanah Bahiyah, Kulim, Kedah, Malaysia

[email protected]

Abstract

Students’ understanding of certain topics has an impact on the achievement of their continuous and final
semester assessments. Basic logic gate is one of the topics in the Digital Electronics subject which requires
understanding of students to design or resolve relevant questions. Students often face problems in
remembering the get symbol, truth table and operation of a get. Student assessment results on this topic
showed that their achievement is low. More than 50% of students were are unable to answers a set of
assessment questions related to the principle of universal gates. Thus encourage students learn in an
attractive way of learning, ANNOX MOBILE kit was developed. This kit helped lecturers used this kit as
their teaching aids in classroom to explain the application of basic logic gate. With the use of ANNOX
MOBILE kit during June 2019 semester, students result has increased up to 83%. Students were able to
answer the related questions correctly in the assessments.

Keywords: Digital Electronics, Universal Gates and ANNOX MOBILE

1. Introduction

Logic gates are the heart of Digital Electronics. A gate is an electronic device which is used to compute
a function on a two valued signal. Logic gates are the basic building block of digital circuits. Electrical
Engineering students learned universal gate in the Digital Electronics during second semester. They faced
problems in understanding the topic.

Understanding the basics of logical reasoning is crucial for Electronic Engineering students. Students
need to know the symbol, equation and truth table for each type of get. Based on the experience of the
lecturers, lecturer feedback or through classroom teaching and learning process, lecturer found that
students could not remember the symbols, equations and truth tables for each type of get accurately.
Difficulty in understanding and identifying of each type of gate is also affecting student’s lab practice.

International Science and Social Science Innovation Competition (i-SIC2019) 42
2. Problem Statement

Students' inability to understand and remember the symbols, equations and tables of truth for basic
logic getaways have been identified as the basis for student achievement of continuous and final
assessments of Digital Electronic subjects and shows in figure 2.1. [1]

This scenario triggered the idea of producing a kit which would help students to understand and
remember the symbols, equations and truth tables easily.

Figure 2.1: Student achievement in the topic of Universal Gate by session
3. Innovation Features

The implementation of this ANNOX MOBILE innovation involves electronic process work along with
mechanical parts.

International Science and Social Science Innovation Competition (i-SIC2019) 43
ANNOX MOBILE consists of;
i. Model
Develop an easy-to-use model such as lightweight, portable and user-friendly for teaching and learning
process.
ii. Hardware
The Arduino Wemos D1 [2], wifi and IC 74HC595 circuits (Shift register) features are included. [3]
iii. Software
The Arduino Wemos D1 and Remote XY Apps have been programmed to interact with each other via
smartphones. [4]

Figure 3.1: The development of ANNOX MOBILE
The diagram below shows the ANNOX MOBILE Schematic Circuit containing 4 IC 74HC595 connected
to Arduino Wemos D1.