Enhanced Knowledge in Sciences and Technology
type: channel
description: The Periodical of Enhanced Knowledge in Sciences and Technology (EKST) is an open access, peer-reviewed, refereed and international articles published by the Faculty of Applied Sciences and Technology (FAST), Universiti Tun Hussein Onn Malaysia (UTHM). EKST will provide an intellectual platform to a multitude of topics ranging from the sciences to technology. It will publish twice a year (April-June and October-December). The scope of topics will cover Mathematics, Statistics, Physic, Biology, Biodiversity, Chemistry and Food Technology. EKST aims to publish empirical research such as survey or questionnaire, experiment, case study, observation, analytical and simulation models.
publisher: Penerbit UTHM
language: en
publication name: Enhanced Knowledge in Sciences and Technology
issn: 2773-6385
items: Green Synthesis of Hydroxyapatite from Oyster Shell Waste for Catalytic Applications
items: Basic Analysis of the National Biotechnology Policy 2.0 Survey (SDB 2.0): An Overview
items: DNA Barcoding and Ecology of Myrmecophilous Lepidoptera in Endau-Rompin, Johor
items: Development of UV 3D-Printing Resin Using Polyhydroxybutyrate and Low-Methoxyl Pectin From Durian Rind
items: The Development of Agarwood Leaves Extract Powder Into Chocolate Spread
items: Development of Allergen-Free Cookies from Arrowroot and Taro Flours
items: The Physicochemical Effects of Plasma Jet Treatment on Musa Acuminata
items: Physicochemical and Sensory Evaluation of Pomegranate Jam Enriched with Dragon Fruit Peel
items: The Impact of Fiber Length on the Gain and Efficiency of Erbium Doped Amplifier
items: Effect of Varying Oil Types on Physicochemical Properties and Sensory Evaluation of Pumpkin Seed Spread
items: Physicochemical Properties and Sensory Evaluation of Ready to Eat Tilapia in Tomato Sauces
items: Utilizing Pineapple Pomace in Snack Noodle Production: Quality Assessment and Textural Analysis
items: Market Survey and Demand Forecasting Studies of Ready-to-Eat Plant-Based Sausage
items: DNA Barcoding of The Penang Hill Slipper Orchid (Paphiopedilum Barbatum)
items: Identification of Probiotic Potential Lactobacillus from Mandai using Biochemical Test
items: Comparison Method Between the Finite Element Method and the Henssge Model Method in Estimating the Time of Death
items: Physicochemical and Sensory Properties of Red Dragon Fruit Jam Incorporated with Honey
items: Forecasting Mortality Rates in Malaysia using ARIMA and Lee-Carter Models
items: Facial Expression Recognition Application using Convolutional Neural Network
items: Physicochemical and Sensory Properties of Coconut Flour Cake
items: Evaluating the Performance of an Arduino-Based Strain Sensor System in a Cantilever Beam using Plastic Ruler Under Load Conditions
items: Characterisation of Sputter Deposited of Thin Film Strain Sensors for Wearable Technology
items: Physical Properties and Sensory Evaluation of Agarwood Leaves Extract Powder Through Enzyme Treatment
items: Composition of Small Mammals between Disturbed and Undisturbed Areas of Peat Swamp Forest in Ayer Hitam Utara Forest Reserve in Johor
items: Solving Mixed Convection Boundary Layer Flow with Convective Boundary Condition bvp4c Solver
items: Comparison of Differential Transform Method and Sawi Transform Method For Solving System of Ordinary Differential Equations
items: Mini Scale Strain Sensor Based on Michelson Interferometer for Structural Health Monitoring
items: Occurrence of Ectoparasite on Small Mammals between Disturbed and Undisturbed Area of Peat Swamp Forest in Ayer Hitam Utara Reserve Forest
items: Fehlberg Runge-Kutta Method for Solving System of Ordinary Differential Equations
items: The Investigation of QCM-Based VOCS Gas Sensor Sensitivity Using Impedance Analysis

Green Synthesis of Hydroxyapatite from Oyster Shell Waste for Catalytic Applications
type: item
description: The synthesis of hydroxyapatite from oyster shells was successfully accomplished using a calcination process to transform calcium carbonate (CaCO₃) into calcium oxide (CaO), followed by hydrothermal treatment. Characterization techniques, including Scanning Electron Microscopy (SEM), Energy Dispersive X-ray Spectroscopy (EDX), X-ray Diffraction (XRD), and Fourier Transform Infrared Spectroscopy (FTIR), confirmed the formation of hydroxyapatite. SEM images revealed a granular, clustered morphology, while EDX analysis indicated the presence of calcium, phosphorus, and oxygen, consistent with hydroxyapatite's expected composition. XRD patterns displayed characteristic hydroxyapatite peaks, and FTIR spectra confirmed the presence of phosphate groups. The synthesized hydroxyapatite demonstrated high catalytic efficacy in removing Cr(III) from an aqueous Cr(NO₃)₃ solution, achieving an 82.12% removal efficiency, reducing the concentration from 850 ppm to 152 ppm within 3 hours. These results highlight hydroxyapatite’s potential in environmental remediation applications. Further optimization of synthesis conditions, alongside studies on catalyst regeneration and scalability, is recommended to enhance material performance and practical applicability.
subject: Chemistry
  topic: section
subject: oyster shell
  topic: keywords
subject: Hydroxyapatite
  topic: keywords
subject: Oyster shell
  topic: subjects
subject: Hydroxyapatite
  topic: subjects
subject: Catalytic
  topic: subjects
subject: Green Synthesis
  topic: subjects
subject: Environmental Science
  topic: disciplines
subject: chemistry
  topic: disciplines
creator: Adibah Rahmat
creator: Izat Yahaya
creator: Hana Fareeha Azizuddin
creator: Hanis Imran Hisham
creator: Muhammad Azizi Najmi Mamat Ali
creator: Nodiana Mohamad
creator: Nur Aqilah Abdullah
creator: Nur Nadirah Muhammad Sukri
creator: Vyranath Ko Mon
creator: Riana Rayner
rights: Copyright (c) 2025 Enhanced Knowledge in Sciences and Technology
date: 2025-08-05
publication date: 2025-08-05
starting page: 162
ending page: 171

Basic Analysis of the National Biotechnology Policy 2.0 Survey (SDB 2.0): An Overview
type: item
description: This study investigates public perceptions and awareness of biotechnology in Malaysia, focusing on the impact of the National Biotechnology Policy 2.0 (NBP 2.0). Conducted through a structured survey administered via Google Forms, the research gathered responses from 200 respondents, including researchers, industry professionals, policymakers, and educators. Results indicate significant awareness and positive attitudes towards biotechnological innovations across key sectors outlined by NBP 2.0: agricultural biotechnology, healthcare, and industrial biotechnology. Specifically, 85% of respondents recognized the potential of biotechnology to enhance agricultural productivity and food security. In healthcare, 78% acknowledged biotechnology's role in advancing medical treatments and wellness solutions. Additionally, 72% of respondents viewed industrial biotechnology as crucial for economic sustainability. Concerns regarding ethical implications and regulatory frameworks were also noted, reflecting a nuanced understanding across diverse demographic profiles. Quantitative and qualitative analyses underscore the policy's potential to address global challenges and inform evidence-based decision-making to foster public trust in biotechnology advancements.
subject: Biology
  topic: section
subject: Biotechnology
  topic: keywords
subject: Policy
  topic: keywords
subject: Survey
  topic: keywords
subject: Society
  topic: keywords
subject: Data Analysis
  topic: keywords
creator: Sareniya Sekaran
creator: Siti Fatimah Zaharah Mohamad Fauzi
creator: Suraini Abd Aziz
creator: Lai Yee Phang
creator: Madihah Salleh
rights: Copyright (c) 2025 Enhanced Knowledge in Sciences and Technology
date: 2025-12-17
publication date: 2025-12-17
starting page: 411
ending page: 423

DNA Barcoding and Ecology of Myrmecophilous Lepidoptera in Endau-Rompin, Johor
type: item
description: The identification of myrmecophilous Lepidoptera, particularly the caterpillar and pupae found inside the ant nests, can be difficult to determine using the traditional morphological identification methods. DNA barcoding technique can help to solve these problems as it is able to identify the species of the specimen whether the specimen is incomplete, damaged, or in the immature stage. In the Endau-Rompin Forest Complex, the samples were manually collected. To ensure reliable species identification, both morphological techniques and DNA barcoding were used. DNA was extracted, and the cytochrome c oxidase subunit 1 (CO1) gene was amplified and sequenced. A total of five Lepidoptera specimens and two host ants were collected in this study. Phylogenetic analysis of the CO1 sequences successfully identified two Lepidoptera samples to the species level, while one was identified to the family level. One Lepidoptera sample failed to amplify during the PCR amplification process. This study had updated Endau-Rompin's checklist by identifying Anthene emolus, which had not before been documented in the area. Adult Spalgis epius was found living alongside with the ant host Anoplolepis gracilipes on the same plants, indicating a potential myrmecophilous association. In addition, the pupa of a species from the family Pyralidae was discovered within the ant nest of Crematogaster sp., suggesting a possible link between the host ant and the Pyralidae species.
subject: Biodiversity
  topic: section
subject: Lepidoptera
  topic: keywords
subject: Mymercophilous
  topic: keywords
subject: DNA Barcoding
  topic: keywords
subject: Phylogenetic Analysis
  topic: keywords
creator: Wai Hong Wong
creator: Jing Wei Yap
rights: Copyright (c) 2025 Enhanced Knowledge in Sciences and Technology
date: 2025-12-17
publication date: 2025-12-17
starting page: 515
ending page: 525

Development of UV 3D-Printing Resin Using Polyhydroxybutyrate and Low-Methoxyl Pectin From Durian Rind
type: item
description: Durian rind is often discarded as agricultural waste, contributing to environmental issues. Furthermore, the use of biodegradable materials in 3D printing may lead to sustainable and recyclable items. Pectin's high gel-forming ability, biodegradability, and biocompatibility make it an ideal biopolymer. The purpose of this study is to extract and characterize low-methoxyl pectin (LMP) from durian rind for potential use in UV 3D printing. The methoxyl content of pectin extracted from durian rind is 1.37 ± 0.601%. The resulting resin is then exposed to UV light and analyzed using FTIR to confirm polymer formation and functional group changes. The resin commercial exhibits minor changes in functional groups, such as a slight decrease in the intensity of O-H and N-H stretching peaks 3440 to 3507 cm⁻¹ change 3437 cm⁻¹ range after exposure to UV light and a change in the C-O 1271–1059 cm⁻¹ range stretching band from 1256 to 1062 cm⁻¹ after UV exposure comparing the resin formulation remains had same peak even after UV exposure, with no significant changes in its functional groups.
subject: Food Technology
  topic: section
subject: Low methoxyl pectin (LMP)
  topic: keywords
subject: UV 3D printing
  topic: keywords
subject: Polyhydroxybutyrate (PHB)
  topic: keywords
subject: Durian rind
  topic: keywords
creator: Nur Alia Syamira Zaini
creator: Siti Fatimah Zaharah Muhammad Fuzi
rights: Copyright (c) 2025 Enhanced Knowledge in Sciences and Technology
date: 2025-08-05
publication date: 2025-08-05
starting page: 222
ending page: 230

The Development of Agarwood Leaves Extract Powder Into Chocolate Spread
type: item
description: This study developed a chocolate spread with agarwood leaves extract powder (ALEP) for its functional properties. The formulation was optimized using Design Expert software to balance physical and sensory characteristics. The process involved drying, grinding, and spray-drying the leaves, then blending with sugar, vegetable oil, and skim milk powder. Results showed that ALEP improved the spread's functional properties but reduced sweetness and introduced bitterness. However, other attributes were well accepted by consumers. The optimal formulation was 40.0% sugar, 36.8% vegetable oil, and 16.8% skim milk powder, though further refinement is needed to improve flavor and consumer appeal. This study demonstrates the potential of ALEP-enriched spreads in the functional food market with necessary sensory adjustments.
subject: Food Technology
  topic: section
subject: Agarwood Leaves Extract Powder
  topic: keywords
subject: chocolate spread
  topic: keywords
subject: formulation
  topic: keywords
subject: sensory
  topic: keywords
subject: physical properties
  topic: keywords
creator: Nurul Ain Mohd Fairuz
creator: Balkis A.Talip
rights: Copyright (c) 2025 Enhanced Knowledge in Sciences and Technology
date: 2025-08-05
publication date: 2025-08-05
starting page: 275
ending page: 282

Development of Allergen-Free Cookies from Arrowroot and Taro Flours
type: item
description: The increasing prevalence of food allergies and sensitivities, particularly gluten-related disorder has driven demand for safe and nutritious allergen-free alternatives. This study aimed to develop allergen-free cookies using arrowroot and taro flours as substitutes for wheat flour, evaluating their physicochemical properties and sensory acceptability to determine the most preferred cookies. Allergen-free cookies made from arrowroot flour had a softer texture with hardness of 149.23 ± 25.26N and fracturability of 9.42 ± 1.00 mm, while cookies from taro flour exhibits firmer texture with hardness of 267.22 ± 12.31 N and fracturability of 8.97 ± 0.69 mm. In colour analysis, both exhibiting lighter colours with reddish and yellowish hues. Moisture content for both samples was low in the range of 6%, ensuring extended shelf life by minimizing microbial growth. Unexpectedly, the ash content was higher in cookies from arrowroot flour (1.43 ± 0.33%) than those with taro flour (0.44 ± 0.19), possibly due to errors in combustion time during ash analysis. Protein analysis showed higher protein content in cookies made from taro flour (3.24 ± 0.01%) compared to those with arrowroot flour (1.24 ± 0.03%) though the difference was not statistically significant. Sensory evaluation using a 9-point hedonic scale revealed cookies from arrowroot flour achieved a higher overall acceptability score (6.51 ± 1.690) compared to cookies from taro flour (5.86 ± 1.662). The study concluded that allergen-free cookies from arrowroot flour were the most favoured by panellists, offering desirable sensory attributes and potential nutritional benefits. The study contributes to the development of allergen-free products, catering to the growing consumer demand for safer and high nutritional value alternatives. Future research could explore ingredient modifications to further enhance texture and improve storage stability to optimize the formulation for commercial production.
subject: Food Technology
  topic: section
subject: Allergen-Free Cookies
  topic: keywords
subject: Arrowroot Flour
  topic: keywords
subject: Taro Flour
  topic: keywords
subject: Physicochemical Properties
  topic: keywords
subject: Nutritional Profile
  topic: keywords
creator: Nurul Kahirunnisa' Hanis Ramli
creator: Aida Safina Aridi
rights: Copyright (c) 2025 Enhanced Knowledge in Sciences and Technology
date: 2025-12-17
publication date: 2025-12-17
starting page: 362
ending page: 372

The Physicochemical Effects of Plasma Jet Treatment on Musa Acuminata
type: item
description: In recent years, there has been increasing interest in non-thermal food preservation technologies to address the growing demand for fresh produce with better quality and extended shelf life. Traditional methods such as heat treatment, refrigeration, and chemical preservation have limitations, including nutrient loss, flavour alteration, and the production of undesirable by-products. In addition, concerns about the environmental impact of these methods have driven the search for more sustainable solutions that can preserve food quality while minimizing these issues. Cold Atmospheric Plasma (CAP) treatment has emerged as a promising non-thermal technology with the potential to improve the quality and shelf life of fruits and vegetables. In this study, the effects of CAP treatment on the physicochemical properties of ripe Cavendish bananas (Musa acuminata) were systematically evaluated. Bananas were exposed to CAP for different durations (0, 5, 10, and 25 minutes) using a cold argon plasma jet system, and several key parameters which are pH, firmness, moisture content, and antioxidant activity were analysed. The results showed that extended CAP treatment significantly increased the firmness of the bananas, with the highest firmness achieved after 25 minutes. While moisture content decreased slightly with longer exposure, antioxidant activity was notably enhanced, especially with a 10-minute treatment, suggesting that moderate plasma exposure can stimulate beneficial antioxidant responses. Though the pH of the bananas varied with treatment duration, no clear trend emerged. These findings indicate that CAP treatment can effectively modify the physicochemical properties of bananas, improving both texture and antioxidant activity. This suggests that CAP could be a viable non-thermal alternative for enhancing postharvest quality and extending the shelf life of bananas, offering a sustainable solution to the challenges of food preservation and spoilage reduction.
subject: Food Technology
  topic: section
subject: cold atmospheric plasma.
  topic: keywords
subject: food processing.
  topic: keywords
subject: physicochemical properties.
  topic: keywords
creator: Nur Syafika Wahab
creator: Siti Fatimah Zaharah Mohamad Fauzi
rights: Copyright (c) 2025 Enhanced Knowledge in Sciences and Technology
date: 2025-08-05
publication date: 2025-08-05
starting page: 265
ending page: 274

Physicochemical and Sensory Evaluation of Pomegranate Jam Enriched with Dragon Fruit Peel
type: item
description: Pomegranate fruits, scientifically identified as Punica granatum L., are part of the Punicaceae family and are rich in bioactive chemicals, particularly polyphenols. Due to its high antioxidant and phytochemical content, as well as its numerous health benefits, pomegranate fruit is considered a 'super fruit'. Red dragon fruit, which is high in antioxidants, is processed into juice and peels for pectin extraction and natural food colouring, so increasing its nutritional value. Jams are fruit-based jams that are popular due to their sweetness and versatility. Cooking fruit pulp or puree with sugar and pectin produces an ideal consistency and texture. This study aimed to develop combination pomegranate with dragon fruit peel, evaluate sensory attributes and nutritional composition of the accepted product. The physicochemical properties of moisture content, colour, pH, total soluble solid, texture meanwhile, the nutritional composition of protein, fat, sodium, energy, total sugars, and carbohydrate were determined. Five different formulations were prepared, and the samples was optimized based on sensory evaluation by a panel of 40 panellists using a hedonic scale with 9 scale with seven attributes (appearance, colour, aroma, spreadibility, flavour, texture and overall acceptance). The physicochemical analyses revealed that the addition of dragon fruit peel significantly increased the moisture content (32.610±0.29%). The total soluble solids (0.660±0.005 °Brix), pH (2.423±0.12), and texture (firmness: 8.397±0.34 kg) were within acceptable ranges, with sample 1 exhibiting the best texture and overall sensory appeal. Nutritional analysis showed that sample 1 had higher levels of total sugar (41.7 mg/100 g), sodium (13 mg/100 g), energy (305 kcal/100 g), and protein (18.0 g/100 g), while maintaining a low-fat content (0.4 g/100 g). This study demonstrates the potential of using dragon fruit peel to enhance the nutritional and sensory qualities of pomegranate jam.
subject: Food Technology
  topic: section
subject: Pomegranate
  topic: keywords
subject: Dragon Fruit
  topic: keywords
subject: Jam
  topic: keywords
subject: Physicochemical
  topic: keywords
subject: Nutritional
  topic: keywords
subject: Sensory
  topic: keywords
creator: Nur Izzah Insyirah Saifullizan
creator: Faridah Kormin
rights: Copyright (c) 2025 Enhanced Knowledge in Sciences and Technology
date: 2025-12-17
publication date: 2025-12-17
starting page: 383
ending page: 391

The Impact of Fiber Length on the Gain and Efficiency of Erbium Doped Amplifier
type: item
description: This study explores the potential of Bismuth-based Erbium-Doped Fiber Amplifiers (Bi-EDFAs) as a solution for high-capacity optical communication networks, particularly in dense Wavelength Division Multiplexing (WDM) systems. Bi-EDFAs, leveraging the unique optical properties of Bismuth-doped fibers, offer wideband amplification in the C+L band while addressing challenges like high erbium ion concentrations and self-saturation effects that affect gain uniformity and efficiency. By optimizing parameters such as pump power, fiber length, and doping levels, the research demonstrates the superior performance of Bi-EDFAs compared to traditional EDFAs. The findings position Bi-EDFAs as a promising technology for next-generation optical networks, with applications spanning backbone, metro, and access systems, while paving the way for further advancements in diverse optical environments.
subject: Physic
  topic: section
subject: Bismuth-based Erbium-Doped Fiber Amplifier
  topic: keywords
subject: optical amplification
  topic: keywords
subject: WDM networks
  topic: keywords
subject: self-saturation effects
  topic: keywords
subject: fiber optics
  topic: keywords
creator: Naqiuddin Razali
creator: Noor Azura Awang
rights: Copyright (c) 2025 Enhanced Knowledge in Sciences and Technology
date: 2025-08-05
publication date: 2025-08-05
starting page: 116
ending page: 124

Effect of Varying Oil Types on Physicochemical Properties and Sensory Evaluation of Pumpkin Seed Spread
type: item
description: In recent years, the popularity of plant-based spread, or butters has grown significantly due to increasing consumer demand for healthier food options. This study focused by utilizing pumpkin seed as one of the new alternative and healthy option for nut spread that derives form seeds. Pumpkin seeds are a great source of vitamins, minerals, unsaturated fats, and essential amino acids that are suitable to be one of the healthier options. This spread not only great option for those with nut allergies but also suitable for vegan and gluten free diets. The purpose of this study is to evaluate the physicochemical properties and sensory evaluation of pumpkin seed spreads that formulated with three different oils which were palm, corn and olive oil. The physicochemical properties were conducted to determine the moisture content, pH, total sugar content, colour measurement and firmness of the pumpkin seed spread. According to the result, the firmness of the pumpkin seed spread is the most critical factor influencing its Spreadability. The most favourable sample among the seven samples was sample 6, which contains 6% of palm and olive oil with value of firmness 22.26 N. The sample that consists of 6% of palm and olive oil was the easiest to spread compared to the others formulation. Besides, the sensory evaluation was conducted to analysed consumer preference based on Spreadability and overall acceptance. Sensory was carried in 9-point hedonic scale for rating the samples and t-test analysis was showed that consumer more preferred on sample 6. There were no significant differences in terms of appearance, colour and aroma where (p>0.05). In terms of Spreadability, flavour, texture and overall acceptance showed significance differences where (p<0.005). Nutritional value of pumpkin seed spread determined by using sample 6 that most preferable by the consumer with the energy value was 379 Kcal. Pumpkin seed spread with a content of 6% palm and olive oil gives the change in custom…
subject: Food Technology
  topic: section
subject: Seed Spread
  topic: keywords
subject: Pumpkin Seed
  topic: keywords
subject: Palm Oil
  topic: keywords
subject: Corn Oil
  topic: keywords
subject: Olive Oil
  topic: keywords
subject: Physichochemical Propertise
  topic: keywords
subject: Sensory Evaluation
  topic: keywords
creator: Nurul Shahanim Baharudin
creator: Faridah Kormin
rights: Copyright (c) 2025 Enhanced Knowledge in Sciences and Technology
date: 2025-12-17
publication date: 2025-12-17
starting page: 373
ending page: 382

Physicochemical Properties and Sensory Evaluation of Ready to Eat Tilapia in Tomato Sauces
type: item
description: This study examines the qualities and consumer appeal of ready-to-eat tilapia in tomato sauces, prepared using retort processing. By focusing on tilapia, a widely farmed and versatile freshwater fish, this research introduces a fresh approach to creating convenient, nutritious, and long-lasting food products that cater to modern consumer needs. The retort processing method using fresh fish, carried out at 121°C for 40 minutes, ensures the product quality and ideal texture. Key aspects of the product, including texture, moisture content, viscosity, colour, and pH, were carefully analysed to understand how different formulations impact its physical and chemical properties. The sensory analysis test was conducted with 40 panellists using a 7-point hedonic scale to evaluate product characteristics such as appearance, aroma, texture, taste, and overall acceptance. Among the formulations tested were the control formulation, the formulation with food additives and seasonings, and the formulation without food additives and seasonings. The results of the nutritional analysis show that tilapia in retort bags has an energy content of 106 kilocalories (kcal) per 100 grams, including a high protein quantity (10.3 g) and a fat content (1.9 g). Relatively, this product also contains a high salt content of 487 mg per 100 grams, which should be considered with nutritional considerations. Overall, formulation 2 is the best formulation in this study and this study highlights the potential of retort technology to make tilapia more accessible and versatile in the food market. It also shows opportunities for improvements in formulation to increase production rates and enhance consumer satisfaction. With the production of innovative products and ready-to-eat products like this, this study aligns with current trends in producing quality food for today's lifestyle.
subject: Food Technology
  topic: section
subject: Tilapia
  topic: keywords
subject: Retort Processing
  topic: keywords
subject: Tomato Sauce
  topic: keywords
subject: Retort Pouches
  topic: keywords
creator: Nurhaziqah Md Salleh
creator: Faridah Kormin
rights: Copyright (c) 2025 Enhanced Knowledge in Sciences and Technology
date: 2025-12-17
publication date: 2025-12-17
starting page: 337
ending page: 344

Utilizing Pineapple Pomace in Snack Noodle Production: Quality Assessment and Textural Analysis
type: item
description: Snack noodles are used because they are quick to prepare, novel in texture and taste, and therefore suitable for the snacking industry. Pineapple pomace-based snack noodles were the focus of this research in a bid to enhance their nutritional and sustainability content. Commercial snack noodles were compared with 10%, 20%, 30%, and 40% pineapple pomace powder formulations on the basis of quality, texture, and acceptability to the consumer. This evaluation included major parameters of moisture, texture, and colour, quantified in terms of L*, a*, and b* values. Results showed sample difference with statistical significance (p<0.05). Sensory evaluation was conducted to assess appearance, aroma, touch, flavour, and overall liking. The most preferred sample was Formulation 1, and it contained 1889 kJ of energy, 449 kcal, 16.2 g protein, 7.6 g fat, 176 g carbohydrate, and 11.4 g sodium per 100 grams. Pineapple pomace is an excellent source of healthier snack food. It contains nutrients like dietary fiber and antioxidants that benefit health. Pineapple pomace also reduces food waste through recycling byproducts. This encourages food sustainability during production and an environmentally friendly means of producing healthy snacks.
subject: Food Technology
  topic: section
subject: Snack
  topic: keywords
subject: Noodle
  topic: keywords
subject: Pineapple
  topic: keywords
subject: Pomace
  topic: keywords
subject: Powder
  topic: keywords
subject: Texture
  topic: keywords
creator: Siti Nurul Aina Abdul Razak
creator: Faridah Kormin
rights: Copyright (c) 2025 Enhanced Knowledge in Sciences and Technology
date: 2025-12-17
publication date: 2025-12-17
starting page: 392
ending page: 397

Market Survey and Demand Forecasting Studies of Ready-to-Eat Plant-Based Sausage
type: item
description: The growing consumer interest in sustainable and healthier food options has fuelled the growth of the plant-based food market. This study investigates the market demand and consumer preferences for ready-to-eat plant-based sausage through a market survey and demand forecasting analysis. There are 385 respondents collected via structured questionnaire, analysed using chi-square test and cross-tabulation. Observation method analysed using thematic analysis to identify patterns in market trend and purchase behaviour. Through questionnaire, the age group of 18-24 years shows highly demand towards this product which is 41.1% and students are recorded the highest demand with 74.3%. Meanwhile through the thematic, the data of observation and recipes are arranged into themes such as main ingredients, pricing, weight and packaging. Attributes such as health benefits, flavourful taste, packaging and affordability were identified as key factors influencing purchasing decision. This study reveals significant in consumer interest with health benefits and flavourful taste as top priorities.
subject: Food Technology
  topic: section
subject: plant-based
  topic: keywords
subject: ready-to-eat
  topic: keywords
subject: sausage
  topic: keywords
subject: survey
  topic: keywords
subject: market
  topic: keywords
subject: demand
  topic: keywords
subject: forecasting
  topic: keywords
subject: ready-to-eat sausage
  topic: keywords
creator: Nurfarisah Aliyah Mohmad Farid
creator: Norhayati Muhammad
rights: Copyright (c) 2025 Enhanced Knowledge in Sciences and Technology
date: 2025-08-05
publication date: 2025-08-05
starting page: 305
ending page: 313

DNA Barcoding of The Penang Hill Slipper Orchid (Paphiopedilum Barbatum)
type: item
description: Paphiopedilum is a genus of the slipper orchid from the subfamily Cypripedioideae. Penang Hill, Malaysia is home to a distinct variety of Paphiopedilum barbatum (Paphiopedilum Penang Hill) which has been almost extirpated from its native range. Although there is interest in breeding and reintroducing Paphiopedilum Penang Hill from individuals in Penang Botanic Garden, it is vital to ensure the origin of these plants. In this study, DNA barcoding was used to confirm the taxonomic status of Paphiopedilum Penang Hill. Representative samples of these species were obtained by fresh field collections. PCR amplification was attempted using primers for two DNA barcoding regions: maturase K (matK) and the internal transcribed spacer II (ITS2) nuclear region. Both of the regions were successfully amplified except for one sample from Penang Botanic Garden. Maximum likelihood and maximum parsimony trees were constructed on those samples and other outgroup sequences from GenBank. The phylogenetic analysis revealed that while both regions were successfully amplified, the bootstrap values for the phylogenetic trees were low, indicating weak statistical support for genetic distinction between the two populations. The ITS2 region results further suggested a close genetic relationship between the Penang Hill and Botanic Garden samples.
subject: Biodiversity
  topic: section
subject: DNA barcoding
  topic: keywords
subject: Paphiopedilum
  topic: keywords
subject: Paphiopedilum Barbatum
  topic: keywords
subject: ITS2
  topic: keywords
subject: matK
  topic: keywords
creator: Khairun Ayuni Afiqah Hassan
creator: Jing Wei Yap
rights: Copyright (c) 2025 Enhanced Knowledge in Sciences and Technology
date: 2025-12-17
publication date: 2025-12-17
starting page: 526
ending page: 537

Identification of Probiotic Potential Lactobacillus from Mandai using Biochemical Test
type: item
description: In this research, only Lactobacillus species originating from mandai were evaluated for their probiotic characteristics to determine their usability as functional ingredients in chempedak inner skin fermentation. Mandai, a traditional fermented food from chempedak (Artocarpus integer), holds potential as probiotic source yet limited research exists on its beneficial microbes, particularly Lactobacillus species. This study analysed mandai fermentation over 28 days revealing a peak lactic acid bacteria (LAB) count 2.75 x 10⁴ CFU/g on day 7, followed by a decline to 1.40 x 10⁴ CFU/g, indicating optimal conditions for probiotic viability early in fermentation. Gram-staining confirmed the presence of Gram-positive, rod-shaped Lactobacillus. These findings suggest mandai’s potential as a natural probiotic, supporting the functional food development with further research needed for molecular characterization and in vivo validation.
subject: Biodiversity
  topic: section
subject: Lactobacillus
  topic: keywords
subject: Mandai
  topic: keywords
subject: Fermentation
  topic: keywords
subject: Probiotic Potential
  topic: keywords
subject: Biochemical Tests
  topic: keywords
creator: Nur Zaidatul Ilya Hussain
creator: Siti Fatimah Sabran
rights: Copyright (c) 2025 Enhanced Knowledge in Sciences and Technology
date: 2025-12-17
publication date: 2025-12-17
starting page: 568
ending page: 573

Comparison Method Between the Finite Element Method and the Henssge Model Method in Estimating the Time of Death
type: item
description: Estimating the time since death (TSD) is a fundamental aspect of forensic investigations, as it provides crucial information for reconstructing events leading to a person’s death. Traditional methods, such as the Henssge model, estimate TSD based on postmortem body cooling but often struggle with complex environmental conditions. This study compares the Henssge model with the Finite Element Method (FEM), a numerical approach that simulates heat transfer mechanisms like conduction, convection and radiation. Using MATLAB, the accuracy of both methods was evaluated based on five forensic cases analysed by Mall and Eisenmenger (2005). Results indicate that FEM consistently provides more precise estimates, particularly in scenarios involving sudden temperature changes, clothing insulation and body repositioning. Statistical error analysis further supports FEM’s advantages, with significantly lower mean absolute error (MAE) and root mean square error (RMSE) compared to the Henssge model. These findings confirm that FEM is a more reliable alternative for forensic time since death estimation and offers improved accuracy in real-world forensic applications.
subject: Mathematics
  topic: section
subject: Estimation Time Since Death
  topic: keywords
subject: Temperature-Based Estimation
  topic: keywords
subject: Henssge Model
  topic: keywords
subject: Finite Element Method
  topic: keywords
creator: Mazaya Wani Yahya
creator: Mahathir Mohamad
rights: Copyright (c) 2025 Enhanced Knowledge in Sciences and Technology
date: 2025-12-17
publication date: 2025-12-17
starting page: 47
ending page: 54

Physicochemical and Sensory Properties of Red Dragon Fruit Jam Incorporated with Honey
type: item
description: This study focuses on the development and evaluation of red dragon fruit jam sweetened with honey, aiming to analyse its physicochemical properties and sensory acceptance. The research addresses the lack of tropical fruit jams in the Malaysian market by formulating a jam using ripe red dragon fruit and Tualang honey, a natural sweetener because of it has complicated sugar mixture primarily made up of oligosaccharides, fructose, glucose, and sucrose. These sugars affect the texture, crystallization, and overall quality of jam while also contributing to its sweetness. The primary objective is to assess the jam's quality through various physicochemical analysis, including total soluble solids (TSS), moisture content, pH, colour, and viscosity, alongside sensory evaluations with 50 untrained panellists using a 9-point hedonic scale. There are four formulations which are Control (Sugar Only), F1(Honey only), F2 (Honey+ sugar), and F3 (Honey + Sugar + Water) produced. Results indicated significant differences in pH across formulations, with values ranging from 3.357 (control) to 3.677 (honey + sugar + water), while TSS values were highest in the control formulation 55.73% compared to lower levels in honey-containing variants. Notably, the F2 formulation, which combines honey with a reduced amount of sugar, emerged as the most favourable in terms of both physicochemical properties and sensory acceptance. Moisture content also varied significantly; the control had 40.51% moisture against 56.94% for the formulation with added water. The incorporation of honey enhanced sensory attributes such as flavour complexity and texture but posed challenges for microbial stability due to higher moisture levels. Overall, this study successfully developed a red dragon fruit jam that meets consumer preferences for taste and quality, highlighting the potential of using tropical fruits in jam production and positioning honey as a viable alternative to traditional sweeteners. Further research…
subject: Food Technology
  topic: section
subject: Jam
  topic: keywords
subject: Dragon Fruit
  topic: keywords
subject: Honey
  topic: keywords
subject: Pectin
  topic: keywords
subject: Dragon Fruit Jam
  topic: keywords
subject: Physicochemical
  topic: keywords
subject: Properties
  topic: keywords
subject: Sensory Evaluation
  topic: keywords
subject: 9-Hedonic Scale
  topic: keywords
subject: Bachelor Degree Project II
  topic: subjects
subject: Dragon Fruit
  topic: subjects
subject: 9-Hedonic Scale
  topic: subjects
subject: Jam
  topic: subjects
subject: Dragon Fruit Jam
  topic: subjects
subject: Honey
  topic: subjects
subject: Physicochemical
  topic: subjects
subject: Sensory Properties
  topic: subjects
subject: Incorporated honey
  topic: subjects
subject: Universiti Tun Hussein Onn Malaysia
  topic: disciplines
subject: Faculty of Applied Science and Technology
  topic: disciplines
subject: Food Technology
  topic: disciplines
subject: BWD
  topic: disciplines
creator: Nur Daleena Mastura Saiful Bharin
creator: Fazleen Izzany Abu Bakar
rights: Copyright (c) 2025 Enhanced Knowledge in Sciences and Technology
date: 2025-08-05
publication date: 2025-08-05
starting page: 202
ending page: 212

Forecasting Mortality Rates in Malaysia using ARIMA and Lee-Carter Models
type: item
description: Forecasting mortality rates is crucial for understanding demographic trends and describing Malaysian public health planning, such as optimising resource allocation and guiding evidence-based policy development to meet future healthcare demands. It is also an important technique that provides professionals with valuable insights, enabling them to predict trends and remain vigilant. The objectives in this study is applying ARIMA and Lee-Carter models to mortality rate in Malaysia, then comparing the accuracy between ARIMA and Lee-Carter models to identify the most reliable forecasting approach by analysing RMSE, MAE and MAPE and lastly is using the most suitable model to forecast mortality rate of Malaysia. The goal of the study is to determine the best model to forecast the mortality rate in Malaysia between the ARIMA model and the Lee-Carter model. This forecasted mortality could help researchers and policymakers understand the trend of mortality rates and enhance health initiatives in Malaysia. The methodology involves using ARIMA model by using Box-cox transformation and differencing for stabilising data meanwhile Lee-Carter model uses Singular Value Decomposition to capture trend of future rates. The mortality rate data in Malaysia for this study was obtained from the United Nations World Population Prospects and this study compares the ARIMA and Lee-Carter models using mortality data from 1950 to 2018, categorized into seven age groups which is infant, toddler, childhood, teenager, young adult, adult and elderly. In result, ARIMA (1, 1, 0) performs better than Lee-Carter model for most of the age groups, especially for the younger age groups.
subject: Statistics
  topic: section
subject: Mortality Rate
  topic: keywords
subject: Arima Model
  topic: keywords
subject: Lee-Carter Model
  topic: keywords
subject: Forecasting
  topic: keywords
subject: Public Health
  topic: keywords
creator: Ting Sulung
creator: Norhaidah Mohd Asrah
rights: Copyright (c) 2025 Enhanced Knowledge in Sciences and Technology
date: 2025-12-17
publication date: 2025-12-17
starting page: 433
ending page: 441

Facial Expression Recognition Application using Convolutional Neural Network
type: item
description: Facial Expression Recognition (FER) is an important field of research in human-computer interaction, analysing facial expressions to understand human emotions. Traditional methods in FER suffer from low accuracy and rely on manual feature extraction, making them inefficient and less adaptable. To address these challenges, this study presents the development of a custom Convolutional Neural Network (CNN) model designed to classify seven facial expressions. CNNs are a deep learning technique widely used in image classification tasks due to their ability to efficiently extract relevant features from images. The research utilised the FER2013 dataset from Kaggle, which contains 35,887 labelled images, with 28,709 images for training and 7,178 images for testing. The custom CNN model achieved a maximum accuracy of 69% with a batch size of 32, a learning rate of 0.0001 and 400 training epochs. A confusion matrix analysis shows the model performs best with the “Happy” expression (88.3% true positive rate) and worst with the “Fear” expression (41.7% true positive rate). A tkinter-based application was created to allow users to leverage the CNN model to predict the facial expression of any given input image and display the breakdown of percentages for all seven predicted expressions.
subject: Mathematics
  topic: section
subject: Facial Expression Recognition
  topic: keywords
subject: Deep Learning
  topic: keywords
subject: Convolutional Neural Network
  topic: keywords
creator: Kou Yi Pang
creator: Siaw Chong Lee
rights: Copyright (c) 2025 Enhanced Knowledge in Sciences and Technology
date: 2025-12-17
publication date: 2025-12-17
starting page: 210
ending page: 220

Physicochemical and Sensory Properties of Coconut Flour Cake
type: item
description: The demand for healthier and functional baked goods has led to the exploration of alternative flours with higher nutritional benefits. This study investigates the potential of coconut flour as an innovative ingredient in butter cake formulations, focusing on its impact on physicochemical and sensory properties. Coconut flour, valued for its high dietary fiber content (60.9%), unique flavour, and ability to enhance the nutritional profile of baked goods, was evaluated in formulations with 10%, 20%, and 30% coconut flour substitutions alongside wheat flour. Physicochemical analyses revealed that increasing coconut flour content influenced moisture retention, texture, color, and pH, with higher substitution levels resulting in denser structures and distinct browning effects during baking. For example, the pH decreased from 8.30 (control) to 7.78 (30% substitution), and firmness increased from 344.88 g (control) to 393.2 g (20% substitution). Sensory evaluations conducted with 50 panelists highlighted that cakes containing 10% and 20% coconut flour achieved the best balance of appearance (7.58), flavor (7.58), texture (7.22), and overall acceptability (7.62), significantly outperforming the control. These findings demonstrate that coconut flour can elevate the nutritional value and sensory appeal of cakes without compromising consumer satisfaction. This study is timely, given the rising popularity of functional foods and consumer interest in natural ingredients that contribute to well-being. By addressing the technical challenges of incorporating coconut flour, this research offers valuable insights for food technologists and product developers aiming to create healthier, innovative bakery products that align with current food trends. Future studies should explore shelf-life stability and formulation optimization for large-scale bakery applications.
subject: Food Technology
  topic: section
subject: Cake
  topic: keywords
subject: coconut
  topic: keywords
subject: coconut flour
  topic: keywords
subject: Physicochemical properties
  topic: keywords
subject: sensory evaluation
  topic: keywords
creator: Khairin Najwa Kamarul Azam
creator: Hatijah Basri
rights: Copyright (c) 2025 Enhanced Knowledge in Sciences and Technology
date: 2025-08-05
publication date: 2025-08-05
starting page: 231
ending page: 238

Evaluating the Performance of an Arduino-Based Strain Sensor System in a Cantilever Beam using Plastic Ruler Under Load Conditions
type: item
description: Strain measurements are important for assessing the structural integrity of engineering systems, especially in detecting potential failures and planning maintenance strategies. Traditional strain measurement methods, however, are frequently costly and complicated, which restricts their use in small-scale and educational settings. This study focuses on the development and evaluation of an Arduino-based strain sensor system for cantilever beam testing using a plastic ruler as a test sample. The system integrates a strain gauge module, an LCD for real-time data display, and a buzzer and LED to provide feedback based on preset thresholds. The performance of the system was evaluated under various load conditions to determine its reliability and accuracy in measuring strain. Experimental results show a strong correlation with theoretical predictions, confirming the potential of the system for practical applications in structural health monitoring. This low-cost and user-friendly approach provides an effective tool for educational purposes, enabling direct exploration of strain distribution and bending mechanics.
subject: Physic
  topic: section
subject: Strain measurement
  topic: keywords
subject: Arduino-based system
  topic: keywords
subject: cantilever beam
  topic: keywords
subject: educational application
  topic: keywords
subject: Applied physics
  topic: subjects
subject: Strain measurement
  topic: subjects
subject: Arduino-based system
  topic: subjects
subject: cantilever beam
  topic: subjects
subject: educational application
  topic: subjects
creator: Nur Amirah Amran
creator: Ahmad Hadi Ali
rights: Copyright (c) 2025 Enhanced Knowledge in Sciences and Technology
date: 2025-08-05
publication date: 2025-08-05
starting page: 125
ending page: 131

Characterisation of Sputter Deposited of Thin Film Strain Sensors for Wearable Technology
type: item
description: The increasing demand from industries in wearable technologies required a flexible and high sensitivity thin films. The study investigates the characterization and deposition of gold thin films on glass and polyethylene terephthalate (PET) samples as substrate for wearable technology applications. Sputtering method was applied to achieve uniform and high quality thin films, meanwhile four point probe, temperature testing, and flexibility testing used to determine electrical resistivity, thermal stability and mechanical performance. PET shows superior conductivity compared to glass and exhibited better flexibility under stress conditions. Temperature testing shows a linear resistance increase with rising temperatures, claimed thermal sensitivity. As result highlight the suitability of PET for flexible electronics due to its lower resistivity, mechanical stability, adaptability when stress applied, providing views for advancing thin film technology in wearable applications.
subject: Physic
  topic: section
subject: Thin Films
  topic: keywords
subject: Sputtering
  topic: keywords
subject: Topography
  topic: keywords
subject: Electrical
  topic: keywords
subject: Temperature
  topic: keywords
subject: Flexibility
  topic: keywords
creator: Nur Ashikin Zulaikha Yulcifly
creator: Ahmad Hadi Ali
rights: Copyright (c) 2025 Enhanced Knowledge in Sciences and Technology
date: 2025-08-05
publication date: 2025-08-05
starting page: 132
ending page: 136

Physical Properties and Sensory Evaluation of Agarwood Leaves Extract Powder Through Enzyme Treatment
type: item
description: Enzymes mostly could act on molecular structures allowing for the generation of specific compounds, which is particularly beneficial in the food industry and flavour is a key determinant of food quality which is influenced by enzymes that can enhance undesirable tastes. This study aims to focusing on enhancing its flavour through bromelain enzymatic treatment and food colourants based on the physical properties. Besides that, agarwood leaves extract was extracted using the decoction method. The untreated agarwood leaves extract was subjected to a water bath at 50°C for 5 minutes and followed by treated agarwood leaves extract was water bath at 50°C for 3 hours to ensure the enzyme operates at peak efficiency, promoting the desired reactions without denaturing the enzyme. The extract was then spray-dried at temperatures ranging from 180°C to 200°C, with a feed rate of 10-20 rpm. Bromelain was used at a concentration of 18%, diluted with 1000 mL of distilled water. The treated powder exhibited improved flavour with reduced bitterness and enhanced sweetness. Sensory evaluation confirmed a preference for the enzyme-treated sample in which formulation 2, the treated with bromelain was preferred for its improved sweetness and appearance. Statistical analysis showed significant differences between treated and untreated formulations in acceptance based on the sensory evaluation which is the superscript letter was denoted as significance value (p<0.05) of sample comparing in column order. The combination of bromelain and colourant resulted in a vibrant, leaf-green powder that not only improved the powder's taste but also its visual appeal.
subject: Food Technology
  topic: section
subject: Agarwood Leaves
  topic: keywords
subject: Enzyme Bromelain
  topic: keywords
subject: Flavour Enhancement
  topic: keywords
subject: Food Colourant
  topic: keywords
subject: Spray Drying
  topic: keywords
creator: Nur Fathihah Mohd Jamiran
creator: Balkis A. Talip
rights: Copyright (c) 2025 Enhanced Knowledge in Sciences and Technology
date: 2025-12-17
publication date: 2025-12-17
starting page: 398
ending page: 403

Composition of Small Mammals between Disturbed and Undisturbed Areas of Peat Swamp Forest in Ayer Hitam Utara Forest Reserve in Johor
type: item
description: Ayer Hitam Utara Forest Reserve (AHUFR) is the largest remaining peat swamp forest in Johor. Studies on small mammals are still limited given lots of research being done in AHUFR. This study aimed to make a checklist of small mammals and compare their composition between disturbed and undisturbed areas of AHUFR for a total of 12 sampling days. Sampling involved 24 cage traps and 4 mist nets across two sampling sites in each disturbed and undisturbed areas. Four species were recorded: Tupaia glis (Common Treeshrew), Leopoldamys sabanus (Long-tailed Giant Rat), Maxomys rajah (Rajah Spiny Rat), and Rhinolophus trifoliatus (Trefoil Horseshoe Bat). While both areas recorded three species, the undisturbed area had a higher abundance (11 individuals) compared to the disturbed area (seven individuals). The disturbed area exhibited a higher Shannon-Weiner index (H’ = 0.9557) and evenness (E = 0.8699) and a T-test (T-test = 0.674; p-value > 0.05) indicated no statistically significant difference between the areas. The findings can provide baseline data for future research and conservation efforts.
subject: Biodiversity
  topic: section
subject: Peat Swamp Forest
  topic: keywords
subject: Disturbed Area
  topic: keywords
subject: Undisturbed Area
  topic: keywords
subject: Small Mammals Composition
  topic: keywords
subject: Comparison
  topic: keywords
creator: Sin Rou Sim
creator: Arney Sapaat
rights: Copyright (c) 2025 Enhanced Knowledge in Sciences and Technology
date: 2025-12-17
publication date: 2025-12-17
starting page: 598
ending page: 605

Solving Mixed Convection Boundary Layer Flow with Convective Boundary Condition bvp4c Solver
type: item
description: This study examines mixed convection boundary layer flow toward a vertical plate with a convective boundary condition. The goals include employing similarity transformations to convert the controlling partial differential equations (PDEs) into ordinary differential equations (ODEs), and using the shooting method with bvp4c solver in MATLAB to acquire numerical solutions as well as comparing the results to those of previous study. It is found that the temperature and velocity profiles have been significantly affected by governing parameters, such as the mixed convection parameter and Prandtl number, as demonstrated by numerical simulations. It has been noted that a higher value of the convective parameter γ results in greater temperature and velocity gradients at the surface, raising the surface shear stress and the rate of heat transfer. The results closely resemble those of previous study, demonstrating the method's correctness and the bvp4c solver's resilience when dealing with mixed convective flow issues. This work provides a solid numerical framework for further thermofluid system research and advances our understanding of mixed convection dynamics.
subject: Mathematics
  topic: section
subject: Mixed convection
  topic: keywords
subject: Boundary Layer Flow
  topic: keywords
subject: Convective Boundary Condition
  topic: keywords
subject: bvp4c Solver
  topic: keywords
creator: Mohd Azhar Alpad
creator: Fazlina Aman
rights: Copyright (c) 2025 Enhanced Knowledge in Sciences and Technology
date: 2025-12-17
publication date: 2025-12-17
starting page: 10
ending page: 17

Comparison of Differential Transform Method and Sawi Transform Method For Solving System of Ordinary Differential Equations
type: item
description: Systems of Ordinary Differential Equations (ODEs) are integral to modeling phenomena in engineering, science, and technology. This paper evaluates the Differential Transform Method (DTM) and the Sawi Transform Method (STM) for solving linear system of ODEs, focusing on their computational and practical efficiencies. Examples of system of linear ODEs are solved using DTM, and the results are compared with exact solutions and STM found from previous research. MATLAB was utilized for numerical implementation and graphical outputs. DTM, a semi-analytical technique, demonstrated simplicity and flexibility when expanded to higher orders. STM, an analytical method, achieved exact solutions but required higher computational resources and intricate inverse transformations. Comparative results showed that while STM excels in precision for simpler systems, DTM offers simplicity and applicability for complex and higher-order problems. This study offers insights into the suitability of DTM and STM, emphasizing their roles in enhancing computational efficiency and solution accuracy for technical and engineering challenges.
subject: Mathematics
  topic: section
subject: System of Ordinary Differential Equations
  topic: keywords
subject: Differential Transform Method
  topic: keywords
subject: Sawi Transform Method
  topic: keywords
creator: Anis Eliesa Syareena Yaakub
creator: Norziha Che Him
creator: Noor Azliza Abd Latif
rights: Copyright (c) 2025 Enhanced Knowledge in Sciences and Technology
date: 2025-08-05
publication date: 2025-08-05
starting page: 75
ending page: 85

Mini Scale Strain Sensor Based on Michelson Interferometer for Structural Health Monitoring
type: item
description: Structural health monitoring (SHM) is critical for ensuring the safety and longevity of infrastructure. Traditional strain sensing techniques often lack the sensitivity and resolution required to detect small-scale deformations, leading to delayed maintenance and increased risks. This study addresses these limitations by utilising a Michelson interferometer laser system to enhance strain sensing in laboratory-scale SHM. The objectives of this research include designing a Michelson interferometer setup integrated with laser and optical components, generating interference fringes, and improving strain sensing sensitivity and resolution. The experimental setup involves a He-Ne laser, a beam splitter, high-precision mirrors, and a photodetector to monitor fringeshifts caused by applied strain. Controlled bending tests were performed on polycarbonate samples. Results indicate a linear relationship between the bending angle and the optical path change, which was measured through fringe shifts, demonstrating the system's high sensitivity and accuracy. For example, at a bending angle of 5°, the optical path change was 0.0436 mm; at 10°, it was 0.0872 mm; and at 15°, it was 0.1308 mm. Sensitivity, indicated by the gradient of the graph of optical path change against bending angle, is high because even small changes in bending angle ledto measurable changes in optical path length. Accuracy, reflected in the linear fitting coefficient of the same graph, is also high, as demonstrated by the linear relationship between the bending angleand the optical path change. This study contributes to advancing SHM methodologies by providing a robust, precise, and scalable approach for real-time structural monitoring.
subject: Physic
  topic: section
subject: Michelson Interferometer, Strain Sensing, Interference Fringe Shift, Optical Interferometry, Bending Angle Strain Simulation.
  topic: keywords
creator: Alwani Athilah Amran
creator: Ahmad Hadi Ali
rights: Copyright (c) 2025 Enhanced Knowledge in Sciences and Technology
date: 2025-08-05
publication date: 2025-08-05
starting page: 110
ending page: 115

Occurrence of Ectoparasite on Small Mammals between Disturbed and Undisturbed Area of Peat Swamp Forest in Ayer Hitam Utara Reserve Forest
type: item
description: The Ayer Hitam Utara Forest Reserve (AHUFR) is situated in Peninsular Malaysia's Muar district in Johor (1° 52' North, 103° 11' East) and this region, which spans around 3,797 hectares (ha), is recognised as the largest and last peat swamp forest. This study aimed to identify the various species of small mammals and ectoparasites and evaluate ectoparasites prevalence on ectoparasites between disturbed and undisturbed areas of AHUFR for a total of 12 sampling days. Sampling involved 24 cage traps and four mist nets across two sampling sites in each disturbed and undisturbed areas. Four species were recorded: Tupaia glis (Common Treeshrew), Leopoldamys sabanus (Long-tailed Giant Rat), Maxomys rajah (Rajah Spiny Rat), and Rhinolophus trifoliatus (Trefoil Horseshoe Bat). Total of seven different species of ectoparasites were sampled which are Haemaphysalis concinna, Amblyomma sp., Haemaphysalis sp., Laelaps nutalli, Ixodes granulatus, Ixodes sp., and unknown species. While undisturbed area has higher individual number of ectoparasites (59) while only 2 species, disturbed area has higher species number (7) with 21 total individuals. The disturbed area exhibited a higher Shannon-Weiner index and evenness and a T-test indicated no statistically significant difference between the areas. The findings can provide baseline data for future research and conservation efforts.
subject: Biodiversity
  topic: section
subject: Peat Swamp Forest
  topic: keywords
subject: Small Mammals
  topic: keywords
subject: Ectoparasites
  topic: keywords
subject: Disturbed Area
  topic: keywords
subject: Undisturbed Area
  topic: keywords
subject: Occurrence
  topic: keywords
subject: Ayer Hitam Utara Forest Reserve
  topic: keywords
creator: Khei Khiong Kong
creator: Arney Sapaat
rights: Copyright (c) 2025 Enhanced Knowledge in Sciences and Technology
date: 2025-12-17
publication date: 2025-12-17
starting page: 606
ending page: 615

Fehlberg Runge-Kutta Method for Solving System of Ordinary Differential Equations
type: item
description: Numerical methods are essential for solving linear and nonlinear ordinary differential equations (ODEs) encountered in various scientific and engineering applications. The objective of this study is to compare the fourth-order Runge-Kutta (RK4) and Fehlberg Runge-Kutta (RKF45) methods for solving such equations, focusing on their accuracy and efficiency under a fixed step size. The methods were implemented using MATLAB, enabling solution computations, graph plotting, and error analysis. The results show that RK4 achieves higher accuracy for smooth and predictable systems due to its simplicity and stability. In contrast, RKF45, while effective for complex systems, demonstrated reduced accuracy when constrained to a fixed step size. RKF45's potential is best realized when its adaptive step-sizing feature is employed. This study highlights the importance of selecting numerical methods based on the problem’s characteristics and computational goals. Both RK4 and RKF45 are reliable tools, but their performance depends on proper implementation and problem dynamics.
subject: Mathematics
  topic: section
subject: Fehlberg Runge-Kutta
  topic: keywords
subject: Fourth-Order Runge-Kutta
  topic: keywords
subject: System of ODE
  topic: keywords
subject: RL Circuit
  topic: keywords
subject: Voltage
  topic: keywords
subject: Electrical Current
  topic: keywords
creator: Nur Afiqah Azarani
creator: Azila Md Sudin
rights: Copyright (c) 2025 Enhanced Knowledge in Sciences and Technology
date: 2025-12-17
publication date: 2025-12-17
starting page: 123
ending page: 132

The Investigation of QCM-Based VOCS Gas Sensor Sensitivity Using Impedance Analysis
type: item
description: Gas sensors play a crucial role in contemporary environmental surveillance and industrial safety, acting as an important defense against the detrimental impacts of toxic materials, especially Volatile Organic Compounds (VOCs). This study investigates cutting-edge developments in gas sensor technology using the Quartz Crystal Microbalance (QCM) dipping technique. The study improves sensor performance by applying calix[6]arene and 4-tert-Butylcalix[4]arene onto the QCM surface, showcasing its capability for accurate and effective gas detection. Experimental findings show that raising the quantity of chemical deposition layers on the QCM surface greatly enhances its sensitivity, as reflected by variations in impedance peaks. In particular, the impedance peaks diminish with more layers, emphasizing the QCM's capacity to identify even slight mass variations. Of the VOCs tested, Toluene showed the greatest impedance values, signifying stronger molecular interactions with the QCM surface in comparison to Ethanol and Acetone. This behaviour can be explained by Toluene's greater molecular size and distinctive chemical characteristics. Additional examination of vapor levels indicated that reduced concentrations lead to increased impedance peaks, highlighting the sensor's improved sensitivity at low vapor amounts. This trait is especially beneficial for identifying small quantities of dangerous gases in practical situations. To conclude, this study marks an important advancement in gas sensing technology, providing valuable information on the capabilities of QCM-based sensors for various applications. This research establishes a foundation for future advancements in gas detection systems by tackling issues like sensitivity, selectivity, and portability. The results not only advance sensor technology but also emphasize the essential function of QCM-based sensors in protecting public health and the environment.
subject: Physic
  topic: section
subject: Quartz Crystal Microbalance
  topic: keywords
subject: Gas Sensors
  topic: keywords
subject: Impedance Analysis
  topic: keywords
subject: VOCs Detection
  topic: keywords
subject: Calixarenes
  topic: keywords
creator: Nur Raudatusyahirah Mokhtar
creator: Mohd Kamarulzaki Mustafa Mustafa
rights: Copyright (c) 2025 Enhanced Knowledge in Sciences and Technology
date: 2025-12-17
publication date: 2025-12-17
starting page: 293
ending page: 299