Muthia Dewi

2011-06-08T02:24:00.000-07:00

Bismillahirrahmannirrahim...

Cukup lama nggak nulis di blogku ini. Saat ini entah mengapa jari-jari tanganku langsung saja mejalankan tugasnya... ya mengetik. Apa yang bisa aku bagi sebagai cerita ya? Terlalu banyak cerita dalam kehidupan ini, bahkan setiap jam dalam hari yang kita jalani merupakan rangkaian kisah yang pantas untuk di digoreskan dalam catatan ini. Tentu saja, aku tidak akan dapat begitu telaten menguraikannya. Yang jelas aku hanya mau mengetik kalimat ini begitu saja...
Tuhan Yang Maha Kuasa, Allah SWT telah memberi aku nikmat berlimpah ruah. Nikmat keluarga, ilmu, harta, kesehatan dan persaudaraan. Sungguh tidak sebanding dengan amal perbuatanku. Semoga Allah tidak sedang melimpahkan rezkinya untuk dihabiskan di dunia ini. Tapi aku mau rezkiku melimpah juga sampai di akhirat kelak.

Payakumbuh, 08 Juni 2011

Ummi Sabrina

Ungkapkan dengan lagu

2010-06-08T10:06:00.000-07:00

11 Januari by Gigi

Sebelas Januari Bertemu
Menjalani Kisah Cinta Ini
Naluri Berkata Engkaulah Milikku
Bahagia Selalu Dimiliki
Bertahun Menjalani Bersamamu
Kunyatakan bahwa Engkaulah jiwaku

Akulah Penjagamu
Akulah Pelindungmu
Akulah Pendampingmu
Di setiap langkah-langkahmu

Pernahku Menyakiti Hatimu
Pernah kau melupakan janji ini
Semua Karena kita ini manusia

Akulah Penjagamu
Akulah Pelindungmu
Akulah Pendampingmu
Di setiap langkah-langkahmu

Chorus:
Kau bawa diriku
Kedalam hidupmu
Kau basuh diriku
Dengan rasa sayang
Senyummu juga sedihmu adalah Hidupku
Kau sentuh cintaku dengan lembut
Dengan sejuta warna

My very nice friend: Nana cute...

2009-02-19T17:35:00.001-08:00

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

With my friend Louly when senior high school: a happines is'nt be lost

2009-02-18T18:12:00.000-08:00

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

2009-02-18T17:58:00.001-08:00

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 meat was produced finer sausage texture. Then for sensory test, sausage with using 6% palm oil and washed meat was showed highest acceptability.

Keywords: low-fat duck sausage, palm oil, washing meat, healthy products.

The Challenge of Universal Food Quality & Safety Regime

2009-02-18T17:54:00.000-08:00

Participant in The Nutrition Society of Malaysia, 27-28 March 2008, Crowne Plaza Mutiara Hotel

2009-02-18T17:48:00.000-08:00

Physicochemical and sensory properties of Malaysian commercial chicken sausage

2009-02-18T17:38:00.000-08:00

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.

International Conference on Food Science and Technology

2008-09-07T20:31:00.000-07:00

Effect of combination egg white powder with tapioca and sago flour
on the quality of low-fat duck sausages

Muthia Dewi, Nurul Huda & Noryati Ismail

Division of Food Technology, School of Industrial Technology,
University Sains Malaysia, Minden 11800 Pinang Island, Malaysia
mutdw@yahoo.com

Abstract
To enhance the quality and the binding properties of duck sausages, a combination of 1% egg white powder with 4% each of tapioca and sago flour were used in the formulation. The combination significantly increased pH, moisture, protein, cooking yield, water holding capacity, moisture, fat retention, color and texture profile values compared to that without the flour in the formulation. Fat content was significantly higher for treatments using flours only (14.93% for TO and 12.81% for SO) compared to using combination of egg white powder with flour (13.46% for TE and 12.81% for SE). The effect of combination egg white powder with flour improved hardness 37.72 N (TO) to 40.49 N (TE) and 36.30 N (SO) to 44.73 N (SE) and increased the quality characteristics of duck sausages.

Has Presented for International Conference on Food Science and Technology
“The Challenge of Universal Food Quality and Safety Regime”
Department of Food Technology, Soegijapranata Catholic University, July 31 and August 1, 2008

Quality Properties of Duck Sausage with Added Different

2008-07-17T19:59:00.000-07:00

Quality Properties of Duck Sausage with Added Different

Type of Flours

Muthia Dewi, Nurul Huda & Noryati Ismail

Food Technology Division, School of Industrial Technology

University Sains Malaysia, Minden 11800, Malaysia

mutdw@yahoo.com

Abstract

The different use of flours (tapioca, wheat, sago and potato) in low fat sausages were evaluated to study the quality properties of low-fat duck sausages viz. proximate composition, cooking yield, color, folding score, texture profile analysis (TPA), and sensory analysis. Different type of flours didn’t effect no significantly (P>0.05), for moisture, ash, cooking yield and some sensory properties. The results were found significant (P<0.05) style=""> sausage using potato flour showed highest for fat (15.1%), yellowness (19.9) and TPA. Duck sausage using tapioca flour showed highest for redness (9.4) but lowest for taste and overall acceptability in sensory properties (3.7). and overall acceptability in sensory properties (4.4). Duck sausage using sago flour showed greater for folding score (4.6), although it was lowest for odor but getting slightly higher for overall acceptability (4.4). Overall acceptability showed duck sausage using sago flour was more acceptable among panelist. This result showed than the different use of flours affected the quality of duck sausage.

Keywords: duck meat, sausage, tapioca, wheat, sago, potato.

Presented on 23^rd Scientific Conference and ABM of The Nutrition Society of Malaysia in Kuala Lumpur (27-28 march 2008)

2008-07-17T00:34:00.000-07:00

Assalamau'alaikum Umi...
Ini sudah dibuatkan blog untuk umi... coba edit dan masukkan data-datanya