Muthia Dewi

Anaku... menatap wajahmu, selalu membuatku tersenyum kelucuan, sifat manja, sedikit nakal dan ekspresifmu sungguh membuat hidup umi dan abimu sangat berarti Nak, pelan-pelanlah bertumbuh Agar kami dapat menikmatin hidup ini Nak, berkembanglah bagai bunga terindah yang pernah ada Agar kami selalu bahagia Nak, menjadi pandailah meraih ilmu Agar kami diberkati Tuhan Nak, tersenyumlah selalu Agar kami hidup

Beginilah rupaku sewaktu duduk di bangku sekolah menengah umum (SMU), kelas 2 SMU aku putuskan menutup aurat memakai pakaian muslimah sebagai pilihan terbaik dan tercepat, hehe... Hari pertama dan berikutnya sungguh luar biasa, alhamdulillah begitu banyak keberkahan dan rahmat Allah melimpah dalam hidupku. Duduk bersama menimba ilmu bersama kawan2 dalam bingkai tarbiyah setiap minggunya membuatku semakin bisa memaknai hakikat hidup yang singkat ini. Hidup di dunia ibarat perjalanan pengembara berhenti sebentar di bawah pohon berteduh melepas lelah untuk kemudian melanjutkan perjalanan panjangnya... Pengembara adalah perantau yang kembali pulang kampung membawa bekal sebanyak dan sebaik mungkin sebagai kebanggan yang dapat dinikmati di kampungnya.

Effect of level palm oil added and washing meat treatments on quality properties of low-fat duck sausage Nurul Huda, Ruzita Ahmad, Noryati Ismail , Muhammad Syahmi & Muthia Dewi, Division of Food Technology, School of Industrial Technology, University Sains Malaysia, Minden 11800 Penang Island, Malaysia nrlhd_usm@yahoo.com.my Abstract Six formulation of duck sausage were evaluated; added 0%, 3% and 6% palm oil with combination washed and unwashed meat. Moisture content was increased with decreased of oil and washed meat. Protein, ash and carbohydrate were showed similarity in percentage. Fat was increased with increased of added palm oil and washed meat. Cooking yield was lost in weight of sample washed meat (0% and 3%) then was lowered in fat and moisture retention. Folding test was scored 2-3 for samples. Darker color was obtained for washed meat. Hardness value of sample was increased with increased oil but lower on washed meat. For scanning electron microscope (SEM), washed mea

Physicochemical and sensory properties of Malaysian commercial chicken sausages Nurul Huda, Noryati Ismail, Alistair Tang Lik Jean & Muthia Dewi, Food Technology Division, School of Industrial Technology University Sains Malaysia, Pinang Island 11800, Malaysia mutdw@yahoo.com; nrlhd_usm@yahoo.com.my Abstract About 10 brands of chicken sausages were analyzed for physicochemical properties. The proximate contents were significant different (P<0.05) among samples from different brands. For mineral contents, there was significant different in the amount of calcium and sodium among samples. The highest calcium and sodium contents were 1.16 mg/g and 10.36 mg/g. For cooked chicken frankfurter showed the range of lightness (L*) was 44.42 – 65.54, redness (a*) was 6.51 – 22.11 and yellowness was 16.10 – 31.80. Folding test and texture analysis were significant different in 10 brands. The result showed sausages from different manufactures had significance different in quality properties.