Search results for: A. Fadhlina

Authors: Aisha Abdulkarim Aliyu, Alice Sabrina Ismail, Fadhlina Binti Ahmad

Abstract:

The study's main goal is to improve Afrocentric cultural approaches in Nigerian residential environments (Kano) in terms of physical, aesthetical, and socio-cultural factors. Kano's fast-changing residential settings and city image have been subjected to a significant neoliberal restructuring process in recent decades. Architects have evolved in lockstep with the society they serve, first as an art form, then as a science, and finally as a business that designs structures. Design values have always emphasized a certain building style throughout history. Architects and architectural critics have a different perspective on them than the general public. In fact, a popular style among the general public was taken into consideration. When it comes to the current design, this study examines the values and viewpoints of architects on the usage of an Afrocentric cultural approach to housing. The qualitative data analysis of surveys conducted with Kano housing and planning professionals is used to determine the criteria for using an Afrocentric cultural approach in housing development in order to preserve and restore our cultural heritage, as well as to rank these criteria according to their importance. The professional lens on this subject differs insignificantly across Nigeria, although they do vary to some amount based on the sector of the housing industry, according to the study.

Keywords: architects lens, Afrocentric culture, housing, northern Nigeria

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Authors: M. M. Nor, H. I. Sheikh, M. F. H. Hassan, S. Mokhtar, A. Suganthi, A. Fadhlina

Abstract:

Black grass jelly (BGJ) is a popular black jelly used in preparing various drinks and desserts. Food industries often use preservatives to maintain the physicochemical properties of foods, such as color and texture. These preservatives (e.g., phosphoric acid) are linked with deleterious health effects such as kidney disease. Using gelling agents, carrageenan, and gelatin to make BGJ could improve its physiochemical and textural properties. This study was designed to optimize BGJ-selected physicochemical and textural properties using carrageenan and gelatin. Various black grass jelly formulations (BGJF) were designed using an I-optimal mixture design in Design Expert® software. Data from commercial BGJ were used as a reference during the optimization process. The combination of carrageenan and gelatin added to the formulations was up to 14.38g (~5%), respectively. The results showed that adding 2.5g carrageenan and 2.5g gelatin at approximately 5g (~5%) effectively maintained most of the physiochemical properties with an overall desirability function of 0.81. This formulation was selected as the optimum black grass jelly formulation (OBGJF). The leaching properties and floating duration were measured on the OBGJF and commercial grass jelly for 20 min and 40 min, respectively. The results indicated that OBGJF showed significantly (p<0.0001) lower leaching rate and floating time (p<0.05). Hence, further optimization is needed to increase the floating duration of carrageenan and gelatin-based BGJ.

Keywords: cincau, Mesona chinensis, black grass jelly, carrageenan, gelatin

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