 *Corresponding author.

Email: edy.subroto@unpad.ac.id

eISSN: 2550-2166 / © 2020 The Authors. Published by Rynnye Lyan Resources

  Food Research 4 (4) : 932 - 943 (August 2020)
  Journal homepage: http://www.myfoodresearch.com

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Monoacylglycerols and diacylglycerols for fat-based food products: a review

*Subroto, E.

Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas

Padjadjaran, Jalan Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 40600, Indonesia

Article history:

Received: 27 November 2019

Received in revised form: 3

January 2020

Accepted: 5 January 2020

Available Online: 21 January

2020

Keywords:

Monoacylglycerol,

Diacylglycerol,

Structured lipids,

Fat based food product

DOI:
https://doi.org/10.26656/fr.2017.4(4).398

Abstract

The flexibility of monoacylglycerol (MAG) and diacylglycerol (DAG) attracted the

attention of researchers to learn more about MAG and DAG in food science and

technology. The objective of this paper is to serve a review or summarize the production

(especially enzymatic glycerolysis), characteristics, and application of MAG and DAG,

especially for fat-based products. The characteristic of MAG and DAG related to melting

and crystallization properties, polymorphism, microstructure, and rheology are presented

and discussed. The applications of MAG and DAG include their use as fats/oils rich in

MAG and DAG, margarine/shortening, surfactant/emulsifier, and organogels are also

provided. Various studies have shown that MAG and DAG can improve the

characteristics of various fat-based food products.

1. Introduction

Structured lipids (SLs) are lipids that have been

modified in the composition of fatty acids or the

distribution of fatty acid positions through chemical or

enzymatic reactions. The scope of "lipids" includes

acylglycerols, such as triacylglycerols (TAGs),

diacylglycerols (DAGs), monoacylglycerols (MAGs)

and phospholipids (Kim and Akoh, 2015). Research on

SLs is growing rapidly, including monoacylglycerol and

diacylglycerol (MAG and DAG) due to their nature as a

versatile emulsifier. MAG and DAG can also improve

the physical and functional characteristics of lipids,

including crystallization and melting properties, solid fat

content, texture and rheology, microstructure, and

polymorphism (Saberi et al., 2012; Chen et al., 2014; Ng

et al., 2014). MAG and DAG can also improve the

oxidative properties of fats/oils (Gomes et al., 2010;

Nderitu et al., 2018). MAG and DAG, especially in the

form of 1,3-DAG, also have better nutritional value than

TAG (Lo et al., 2008; Feltes et al., 2013).

MAG and DAG can be synthesized through partial

hydrolysis of fat/oil (TAG), partial esterification of free

fatty acids with glycerol, and glycerolysis of fats/oils

with glycerol (Gunstone, 1999; Devi et al., 2008; Feltes

et al., 2013). Partial hydrolysis has difficulty in

controlling the hydrolysis reaction; yields are relatively

low and require large amounts of oils/fats. Partial

esterification between glycerol and free fatty acids is

another strategy to obtain MAG and DAG, but this

reaction is reversible for re-hydrolysis. However, MAG

and DAG are produced more effectively by glycerolysis

between oil/fat (TAG) and glycerol. Glycerol can be

obtained easily and abundantly from the byproducts of

biodiesel processing in the form of glycerin so that the

production of MAG and DAG through glycerolysis

process is more attractive because of the cheapness of

raw materials (Phuah et al., 2015). Glycerolysis produces

high yields because each mole of TAG can produce 3

moles of MAG. Glycerolysis can also be directed to the

formation of DAG by reducing glycerol as a substrate

(Bornscheuer, 1995; Subroto et al., 2019).

MAG and DAG have been widely used in food, such

as healthy oil-rich in DAG (Lo et al., 2008; Ferretti et

al., 2018), shortening (Latip et al., 2013), soft tub

margarine (Saberi et al., 2012), organogels (Yilmaz and

Öǧütcü, 2014; Lopez-Martínez et al., 2015), and fatty

emulsion (Kowalska et al., 2014). MAG and DAG are

also widely used as an emulsifier in various emulsion-

based products. Besides, they can improve polymorphic

transitions, susceptibility to fat bloom, emulsion

stability, and oxidation (Schantz and Rohm, 2005; Smith

et al., 2011). The utilization of MAG and DAG

continues to develop in the application of fat/oil products

with special properties by modifying the source of fats/

oils and the types of fatty acids.

https://orcid.org/0000-0003-3341-5803

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2. Methods for MAG and DAG production

Of all the methods for producing MAG and DAG,

glycerolysis is the method that theoretically gives the

highest yield (Feltes et al., 2013). Glycerolysis can also

utilize glycerin which is a biodiesel industry waste

(Ferrão et al., 2017). On an industrial scale, MAG and

DAG are generally produced through continuous

glycerolysis of fat/oil using alkaline inorganic catalysts,

high temperature (220-260oC), and an inert gas

(Damstrup et al., 2005).

MAG and DAG production can also be carried out

with enzymatic catalysis, which gets attention because it

does not require high temperatures (mild reaction), the

lipids are not easily degraded, and the products are easily

purified and are environmentally friendly. The lipase

selectivity property also has the potential to obtain

suitable products such as structured lipids (Gunstone,

1999). Lipase immobilization with chemical or physical

modification can also increase its catalytic and can be

easily separated and reused to reduce production costs

and become a competitive biocatalyst to be applied to the

industry (Villeneuve et al., 2000; Osborn and Akoh,

2002).

MAG products or DAGs that are obtained

subsequently need to be separated or purified, including

through separation based on the formation of a solid

phase resulting from glycerolysis. Melting points

generally increase TAG, DAG, and MAG sequentially

and decrease with increasing unsaturation of the fatty

acids making up acylglycerol (Pawongrat et al., 2008).

Product separation can be carried out by fractionation at

cold temperatures so that lipids with high melting points

will crystallize and produce a solid phase. Separation of

the solid fraction will separate the acylglycerols

obtained. Separation or purification of MAG or DAG

can also use molecular distillation, which is especially

suitable for separating and purifying heat-sensitive and

liquid-shaped products at low air pressure. This method

can produce MAG with a purity of up to 90% (Corma et

al., 2007; Wang et al., 2010).

3. Enzymatic glycerolysis

Enzymatic glycerolysis has the advantage that the

reaction temperature is relatively low, the substrate is not

degraded, purification of the product is easier and more

environmentally friendly than chemical glycerolysis

(Phuah et al., 2015). Enzymatic glycerolysis only

requires small amounts of water. Therefore, enzymes

should be in an immobilized form. Besides, immobilized

enzymes can be used repeatedly and have better stability

(Osborn and Akoh, 2002). The enzymatic glycerolysis

reaction is affected by several factors. These factors

include the type of stirrer in the reactor (Phuah et al.,

2015; Subroto et al., 2020). Stirrer serves to accelerate

the occurrence of enzyme contact with the substrate. Fat/

oil and glycerol substrate do not dissolve each other.

Thus a solvent is needed to dissolve it. Glycerol used as

a substrate can increase the rate of the reaction but is too

large a number to inhibit the reaction (Krüger et al.,

2010). The amount of enzyme/catalyst used can also

accelerate the reaction to a certain concentration (Naik et

al., 2014; Subroto et al., 2019).

Enzymatic glycerolysis can be directed to the

formation of monoacylglycerol (MAG) and

diacylglycerol (DAG), mainly by determining the

amount of glycerol. Glycerolysis leads to the formation

of MAG in excess glycerol conditions, whereas the

reaction leads to the forming of DAG when the amount

of glycerol is limited. Naik et al. (2014) investigated the

glycerolysis of sunflower oil for MAG production

obtaining an optimum amount of glycerol used at a oil to

glycerol molar ratio of 1:5, whereas Wang et al. (2011)

producing DAG through enzymatic glycerolysis of

soybean oil obtained optimum conditions of oil to

glycerol molar ratio of about 2:3.

In the process of glycerolysis using immobilized

lipase therein consists of a hydrophobic component (oil/

fat), hydrophilic component (glycerol), and an enzyme in

the form of a solid phase. In such systems, it is

imperative to pay attention to the low solubility between

the substrate (glycerol and fat/oil) (Pawongrat et al.,

2007). Nevertheless, MAG and DAG obtained during the

reaction can act as emulsifiers, increase the mixing

between the two substrates and increase conversion rate.

Under these conditions, glycerolysis can be carried out

without the addition of solvents or other additives, but

the results obtained are less than optimal due to the low

solubility of the two-phase system (Torres et al., 2002).

An alternative way to disperse immiscible substrates is

the use of surfactants, which are molecules that have

amphipathic characteristics to form micelle systems. The

use of surfactants in the glycerolysis system, followed by

rapid stirring, can create an interfacial area, increasing

contact between the substrate and enzymes, thereby

increasing MAG and DAG products (Bornscheuer,

1995).

Enzymatic glycerolysis can also be conducted in

various reaction systems, such as by forming micelles.

The reaction is slower when glycerolysis is undertaken

on a solvent-free system (Yang et al., 2003; Valério et

al., 2009). These problems can be overcome by using

organic solvents or on systems containing surface-active

materials or surfactants (Yang et al., 2005; Pawongrat et

al., 2007). The use of surfactants or solvents as reaction

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media will reduce reaction time and increase conversion,

so it is potential for industrial-scale application (Feltes et

al., 2013).

The alternative to overcome the low substrate

solubility in glycerolysis is to use a suitable solvent and

produce a homogeneous system that increases mass

transfer, decreases reaction time, and increases product

conversion. In such systems, t-butanol are extensively

used because they produce high products in a short time.

Naik et al. (2014) investigated glycerolysis of sunflower

oil for the production of monoacylglycerol with the

lipase catalyst C. antarctica using several types of

organic solvents and found that t-butanol is the best

solvent. Wang et al. (2011), on the other hand, examined

the glycerolysis of soybean oil for the production of

diacylglycerol using C. antarctica lipase in the t-butanol

system obtained by the substrate concentration in the

optimum t-butanol solvent at a concentration of 40%.

In general, the reaction media are critical in

enzymatic glycerolysis because they can overcome the

low miscibility of the substrates. The use of solvents

makes the reaction system homogeneous, decreases the

viscosity of the reaction mixture, increases the diffusion

of the substrate, and increases the reaction rate (Tripathi

et al., 2006; Subroto et al., 2019). Several studies have

shown that differences in solvent polarity also affect

lipase selectivity in catalyzing reactions. Some organic

solvents provide a protective effect on lipase so that it is

more stable to heat (Goldberg et al., 1990).

The catalytic activity of lipases is efficient in organic

solvents. When an enzyme is in an organic environment,

its properties can change like its chemo- and

stereoselectivity, increase its stability, and increase its

rigidity. The higher the amount of the solvent, the higher

the mass transfer and the lower the viscosity of the

reactants (Naik et al., 2014). The selection of organic

solvents must pay attention to the solubility of the

substrates in the solvent, and it has to be inert in the

reaction. Other factors that may need to be considered

are density, toxicity, viscosity, surface tension, and cost

(Feltes et al., 2013). Naik et al. (2014) found that for

enzymatic glycerolysis between oil and glycerol, t-

butanol and t-pentanol are better solvents than hexane,

heptane, acetone, ethanol, methanol, acetonitrile, and

chloroform.

Lipase from C. antarctica B (CALB) is an excellent

biocatalyst for the glycerolysis reaction. This enzyme

catalyzes a variety of different substrates and shows

good performance (Torres et al., 2002). CALB has

excellent activity in the presence of solvents and

surfactants (Feltes et al., 2013). The use of CALB for the

glycerolysis reaction is almost the same as the

interesterification reaction in general, which is 5-15%.

Naik et al. (2014) reported that glycerolysis of sunflower

oil for monoacylglycerol production obtained the

optimum conditions at a CALB concentration of 15%.

Subroto et al. (2019) found that glycerolysis of palm

stearin and palm olein mixture using CALB was optimal

at a concentration of 15%.

Lipase concentration can increase the rate of

glycerolysis reaction, but the use of enzymes at

concentrations that are too high can inhibit the reaction,

especially if using an immobilized lipase in the form of

solids. Naik et al. (2014) found that high enzyme

concentrations could cause the active site of enzyme

molecules not to be exposed to the substrate. Besides,

protein aggregation tends to occur easily. Immobilized

lipases in large quantities also cause less effective

agitation, which affects the limitations of mass transfer

(Krüger et al., 2010; Subroto et al., 2019). Another

problem of enzymatic glycerolysis is the forming of a

hydrophilic glycerol layer that envelops an immobilized

lipase using a hydrophilic matrix, thus inhibiting contact

with the hydrophobic oil phase (Kristensen et al., 2005).

It is necessary to choose an enzyme that is hydrophobic

matrix so that it can catalyze glycerolysis optimally and

obtain more product conversion (Phuah et al., 2015).

Enzymatic glycerolysis is affected by various factors

such as the type and amount of substrates, temperature,

the use of solvents, and catalyst concentration. Substrate

composition affects the rate of glycerolysis using lipases.

Increasing the amount of substrate does not always

increase the rate of the reaction. The use of an excessive

amount of substrate will occur in substrate inhibition. In

the glycerolysis reaction, the composition or substrate

ratio between oil and glycerol affected the lipase activity,

reaction rate, and product conversion. Naik et al. (2014),

Wang et al. (2011), and Subroto et al. (2019) found that

the addition of glycerol increased the rate of reaction and

led to MAG formation rather than DAG, but excessive

glycerol addition inhibited the conversion of TAG to

MAG and DAG.

The glycerolysis reaction is also affected by the

reaction temperature. Increasing the reaction temperature

will increase the reaction rate, but too high a temperature

can decrease the reaction rate and cause denaturation of

the enzyme (Willis and Marangoni, 2002). The high

temperature is not needed in a system that contains

organic solvents because the hydrophobic substrate

dissolves easily. Enzymes are proteins whose stability is

related to the three-dimensional structure of proteins.

The integrity of the three-dimensional structure on the

active side is very important to maintain enzyme activity,

and integrity is very much affected by the reaction

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temperature (Whitaker, 1994). Immobilization maintains

lipases in conformation, which decreases the ease of

enzymes denatured by heat. The optimal temperature for

most immobilized lipases is 30-62oC. Subroto et al.

(2008) obtained that the optimum temperature of

enzymatic acidolysis of fish oil with lauric acid is 40-

50oC. Naik et al. (2014) and Wang et al. (2011), who

carried out enzymatic glycerolysis using immobilized

lipase from C. antarctica as a catalyst, obtained that the

optimal temperature was reached at 50oC.

4. The characteristics of monoacylglycerol and

diacylglycerol

MAG and DAG have different properties compared

to TAG. Some characteristics such as melting and

crystallization, polymorphism, microstructure, and

rheology of a fat/oil are affected by the presence of

MAG and DAG, as shown in Table 1.

4.1 Crystallization and melting characteristic

The minor lipid components, including MAG and

DAG, affect the melting and crystallization

characteristics of fats/oils (Smith et al., 2011). These

thermal characteristics are usually analyzed by

differential scanning calorimeter (DSC) and are shown

by a thermogram profile. MAG has faster crystal

formation than DAG, and DAG has faster crystal

formation than TAG (Basso et al., 2010; Normah et al.,

2014). Fats/oils that have MAG and DAG at high

concentrations or are added from the outside display

more peaks of exothermic transitions, where the peaks

are at a higher temperature than native fats/oils. Ng et al.

(2014) and Saberi et al. (2012) reported that differences

in the crystallization profiles were mainly due to the

content of different acylglycerols structures (MAG,

DAG, and TAG). MAG and DAG also have higher heats

of crystallization (ΔH) than TAG. Saberi et al. (2011)

compared palm-based oils and palm-based

diacylglycerol oils. It was found that ΔH palm-based

diacylglycerol was higher in all fractions. Crystallization

characteristics can further affect the texture of fat.

Increasing the MAG and DAG content in fat accelerates

the process of crystal formation and creates a harder

texture (Basso et al., 2010; Saberi, Tan and Lai, 2011).

Generally, MAG and DAG have a higher melting

point than TAG. Saberi, Tan and Lai (2011) showed that

in palm oil added to palm oil-DAG (PO-DAG), the peak

endotherm of DAG increased in intensity and the peak

shifted to a higher temperature. The results showed that

palm oil added with palm-based diacylglycerols (P-

DAG) had more melting peaks and at higher

temperatures. Therefore, MAG and DAG can be utilized

for the formation of fats/oils products that have faster

crystallization and higher melting points than their

natural fats/oils.

4.2 Solid fat content

In general, MAG and DAG have higher melting

points and have implications for increasing SFC. MAG

and DAG have SFC profiles with slower SFC declines

than TAG and experience perfect melting (SFC = 0) at

temperatures higher than TAG. Saberi et al. (2011)

compared the SFC profile of palm-based diacylglycerols

in various types of fractions with palm-based oils. It was

found that the SFC profile in palm-based diacylglycerol

has a higher SFC than palm-based oils especially at

temperatures above 15oC. SFC in rich-in fats MAG or

DAG which was gradually melted shows a relatively

more uniform consistency at various temperatures,

making it more suitable for plastic-fat products such as

margarine and shortening (Nor Aini et al., 2002).

Romain et al. (2013) obtained monoacylglycerols from

Nephelium lappaceum L. oil, showing that MAG

fractions at various purification levels had significantly

higher SFC at all temperatures. Naderi et al. (2016)

reported that the addition of MAG (monopalmitin) above

0.5% increased the SFC of structured chicken fat at all

temperatures. This shows that increasing the proportion

of MAG results in the formation of a crystalline network

that is more resistant to temperature; this can be

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Characteristics Changes in characteristics References

Crystallization
-   Faster crystallization

(Basso et al., 2010; Saberi et al., 2011; Normah et al., 2014)
-   Higher temperature

Melting
-   Slower Melting

(Basso et al., 2010; Saberi et al., 2011)
-   Higher temperature

Solid fat content -   Higher solid fat content (Saberi et al., 2012; Ng et al., 2014)

Polymorphism -   β-crystal >> β´-crystal (Saberi, Tan and Lai, 2011; Saberi et al., 2011; Zhang et al.,

Microstructure

-   Smaller crystal

(Maruyama et al., 2014; Xu et al., 2016; Naderi et al., 2016) -     More homogeneous

-   Needle-like crystals

Rheology  -     Higher viscosity and elasticity (Rocha-Amador et al., 2014; Naderi et al., 2018)

Texture (Hardness) -     Harder (Saberi, Tan and Lai, 2011; Subroto et al., 2019)

Table 1. Changes in MAG and DAG characteristics compared to TAG

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attributed to the fat crystal structure which is denser at

the addition of high MAG (Basso et al., 2010;

Maruyama et al., 2014). Ng et al. (2014) studied palm

olein-based diacylglycerol blended with palm olein, and

their SFC increased with the proportion of palm olein-

based diacylglycerol at all temperatures. Saberi et al.

(2012) also showed that in making soft tub margarine,

the addition of palm-based diacylglycerol to a mixture of

sunflower oil and palm kernel olein increased their SFC

at all temperatures.

4.3 Polymorphism

The presence of MAG and DAG can affect

polymorphism in fats/oils. Most of the fats/oils

composed by TAG have the form of β΄ crystals, but the

presence of MAG and DAG stimulates the formation of

β crystals. Basso et al. (2010) reported that the addition

of MAG to palm oil induces the formation of β crystals.

The addition of MAG and DAG causes the formation of

crystalline nuclei in large quantities and accelerates the

process of forming β crystals. Zhang et al. (2014)

obtained that monoacylglycerol from glycerolysis of

partially hydrogenated corn oil changed the type of

crystal that was originally β΄-crystal to β-crystal. The

MAG and DAG acted as crystallization sites for the

initial crystallization in the α-crystal then switched to a β

-crystal due to the improved stability of the crystalline

structures. Saberi, Tan and Lai (2011) found that the

addition of palm-based diacylglycerol to palm oil

showed that the higher the palm-based diacylglycerol

was added (> 40%), the more the palm oil mixture

containing high DAG was dominated by β crystals

(β>>β΄). Saberi et al. (2011) also described that the

crystalline form of various palm-based diacylglycerol

fractions obtained the majority of crystals in the β-form.

The presence of MAG and DAG acts as an accelerator in

the process of crystallization of fat, then leads to the

formation of β crystals. However, the presence of MAG

produces higher β crystals compared to DAG (Chen et

al., 2014). This β crystal is very important, especially in

the chocolate industry which requires fat crystals in the

form of β.

4.4 Microstructure and crystalline morphology

The presence of acylglycerol (MAG and DAG) can

affect the morphology of the crystal and its

microstructures. Microstructures of crystals can be seen

using polarized light microscopy. MAG and DAG

stimulate the formation of a large number of small

crystal nuclei, causing an increase in the number of

crystals, and a decrease in the crystal induction period

(Foubert et al., 2004). Basso et al. (2010) reported that

the addition of MAG to palm oil causes an increase in

the number of crystals because MAG plays a role in

increasing the formation of crystalline nuclei that are

dispersed in palm oil. Maruyama et al. (2014) added

monoacylglycerols 1-3% to palm oil and coconut oil and

showed that greater MAG addition caused smaller

spherulite crystal size. Fat crystal dispersions with small

size can provide desirable characteristics such as good

spreadability and can inhibit the formation of grainy

mouthfeel (Herrera et al., 1998). Spreadability is an

important characteristic of fat-based products such as

butter and margarine (Rønholt et al., 2013; Subroto et

al., 2018). Naderi et al. (2016) reported that the addition

of MAG to the structuring of chicken fat increased the

crystallized fat. The increasing MAG concentrations

indicating denser structures with higher crystalline

amounts of crystallized fat were seen at all temperatures

(5-40oC). Likewise, Xu et al. (2016) reported that the

morphology of crystals from palm oil and palm olein

enriched with DAG showed a more homogeneous

microstructure with a small form of needle-like crystals.

Normah et al. (2014) reported that the addition of 6%

DAG to palm oil caused nucleation quickly with a

smaller size in palm oil.

4.5 Rheology

MAG and DAG have different rheological

characteristics than TAG (fat/oil). Shakerardekani et al.

(2013) reported that monoacylglycerol addition changed

the rheological behavior of pistachio spread. The

addition of 1.5% of monoacylglycerols increased the

work of shear, which indicated good spreadability.

Monoacylglycerols affected the rheological characteristic

of pistachio spreads. Products containing

monoacylglycerols showed a higher storage modulus

than loss modulus. Naderi et al. (2018) studied the effect

of monoacylglycerols on rheological properties of canola

oil and reported that MAGs addition increased the

viscosity, elasticity and complex moduli, and the

complex viscosity. The products are suitable for the

production of liquid margarine and shortenings. Phuah et

al. (2016) studied rheological properties of palm kernel-

based diacylglycerol-enriched mayonnaise, showed that

rheological properties of mayonnaise displayed similar

gel-like behavior with higher storage modulus and loss

tangent less than 0.3. The product was suitable for

healthy mayonnaise formulation. Rocha-Amador et al.

(2014) reported that commercial saturated

monoacylglycerol and mono-/diacylglycerol mixtures

affected the rheological of organogels from vegetable

oils. The addition of MAG and MAG-DAG mixtures

(10%) increased the value of elastic modulus (G΄) which

is associated with the solid behavior of the products.

MAG and DAG organized a more stable structural

configuration, due to the ease of contact between

molecules, which decreases the energy needed for self-

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organization and compactness of structure (Mazzanti et

al., 2003).

5. Utilization and application of monoacylglycerols

and diacylglycerols

MAG and DAG are extensively used in the food,

pharmaceutical and cosmetics industries, especially since

it is known that MAG and DAG have no irritating effect

on the skin compared to other ionic surfactants. MAG

and DAG, specifically 1,3-DAG have positive health

effects such as preventing cardiovascular disease, which

makes MAG and DAG attractive produced mainly for

pharmaceutical applications (Bornscheuer, 1995). MAG

and DAG can be used separately or simultaneously (a

mixture of MAG and DAG). MAG is the most polar

compound among simple lipids. Nutritionally, MAG has

similarities with TAG. MAG is completely digested and

is not restricted to normal digestion (Feltes et al., 2013).

MAG containing oleic acid has antioxidant, anti-

atherogenic, and antidiabetic properties (Cho et al.,

2010). This acylglycerol can inhibit the increase of TAG

in the blood. MAG, both in the form of sn-1 (3) and sn-2

adjust the increase in insulin levels in the blood after

digesting food to prevent obesity and diabetes due to

hyperglycemia (Feltes et al., 2013).

MAG is produced mainly as an emulsifier because of

its better emulsification ability than DAG. Nonetheless,

industrial DAG production is more attractive than MAG,

especially due to its good health effects (Feltes et al.,

2013). DAG used as a surfactant can be applied to water

in oil (W/O) emulsions such as margarine, spread,

creamy filling, confectionary products, and shortening

(Lo et al., 2008). DAG-rich oil is also known to have

beneficial physiological effects. The caloric value and

absorption coefficient of DAG are almost the same as

TAG. However, DAG specifically in the form of 1,3-

DAG can act against cholesterol and triglyceride in the

blood to inhibit obesity and prevent or reduce fat

accumulation in the body (Taguchi et al., 2001).

The versatility of MAG and DAG can be used or

applied to a variety of fat-based products, including

MAG/DAG-enriched fats/oils, shortening and margarine,

surfactants/emulsifiers, and organogels as shown in

Table 2.

5.1 MAG/DAG-enrich fats/oils

MAG and DAG are found naturally in fats/oils in

small amounts. Nevertheless, MAG and DAG can be

used to make MAG/DAG-enriched fats/oils that are safe

and are even good for health (Lo et al., 2008; Feltes et

al., 2013). Zhang et al. (2018) synthesized 2-MAGs rich

in PUFAs by enzymatic ethanolysis of tuna oil. Under

the optimal conditions, 27% of 2-monoacylglycerols was

obtained. The crystallization used acetonitrile and

hexane concentrated 81.13% and 74.29% PUFA,

respectively, with over 90% in the forms of 2-

monoacylglycerol, which is good for health. Zhang et al.

(2017) produced the highly unsaturated

monoacylglycerol and diacylglycerol oils through

enzymatic esterification and glycerolysis of oleic acid

and corn oil. The product contained 46.67 wt% of MAGs

and 35.56 wt% DAGs, respectively, which is suitable for

palm oil-based shortening. Ferretti et al. (2018)

synthesized diglycerides rich oil from edible vegetable

oils by glycerolysis using MgO as a basic catalyst. The

results showed a product containing 54% of DAG, 67%

of which is the healthier 1,3-DAG. Yeoh et al. (2014)

produced diacylglycerol enriched palm olein through

glycerolysis of palm olein, which was then purified by

molecular distillation. The results showed that the

product has a higher slip melting point and a lower

iodine number than its raw material. Saberi et al. (2011)

synthesized palm-based diacylglycerols (P-DAG) oils by

enzymatic glycerolysis of palm-based oil. The results

showed that the products containing DAG of 83-90%

had significantly different physicochemical properties

compared to palm-based oils. Cheong et al. (2007)

produced a diacylglycerol-enriched palm olein through

enzymatic hydrolysis. The product contained 60% of

DAG and 40% of TAG, which is suitable for shortening

and margarine.

Modified fats/oils or structured lipids rich in MAG

and DAG continue to develop along with the various

functional advantages of MAG and DAG. MAG and

DAG-rich structured lipids are generally synthesized via

glycerolysis in one type of fat/oil (Feltes et al., 2013).

Synthesis of structured lipids rich in MAG and DAG by

combining reactions in more than one type of fats/oils

has several advantages because the SLs produced are

rich in MAG and DAG, as well as having the

physicochemical characteristics or desired melting

profile depending on the type of fats/oils. Kowalska et

al. (2014) successfully synthesized structured lipids rich

in MAG and DAG as "fatty emulsion" from a mixture of

mutton tallow and rapeseed oil through a combination of

interesterification and partial hydrolysis reactions in one

reaction system. Subroto et al. (2019) synthesized

structured lipids rich in MAG and DAG through

glycerolysis-interesterification of a mixture of palm

stearin and palm olein. It obtained structured lipids

which had better emulsion capacity and stability and

higher melting point than physical blending.

5.2 Shortening and margarine

Various types of modifications to shortening and

margarine have been successfully produced by making

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various types of fats/oils and using acylglycerol (MAG

and DAG). DAG is suitable for use in making fat

products in the form of water-in-oil emulsions. Stearin

fraction of palm-based diacylglycerol (PDAGS) used for

the production of bakery shortening obtained that a

mixture of PDAGS and palm mild fraction (PMF)

produced bakery shortening with characteristics of better

structural compatibility and full miscibility with mixed

crystals β + β΄ polymorphs (Latip et al., 2013). The

saturation of fatty acids in MAG and DAG also affects

the storage stability of the resulting shortening. MAG

and DAG which are rich in unsaturated fatty acids are

known to decrease the crystallization rate, improved

stability of β′ crystals, and produce a more stable

hardness (Zhang et al., 2017). DAG can also be used for

making margarine. Saberi et al. (2012) produced palm-

based diacylglycerol-enriched soft tube margarine from a

mixture of palm-based diacylglycerol, sunflower oil, and

palm kernel olein with a ratio of 50/35/15. It obtained

margarine with a similar SFC profile, but saturated fatty

acids are lower compared to commercial margarine.

Naderi et al. (2018) utilizing MAG in making liquid

margarine and shortening from canola oil obtained

products suitable for use in bakery. MAG from palm oil

can also be mixed with chicken fat to get structured

chicken fats that can be applied to produce soft tub

margarine and Iranian vanaspati (Naderi et al., 2016)

5.3 Surfactant/emulsifier

MAG and DAG are compounds containing

hydrophilic and hydrophobic groups making them

emulsifiers that can form stable and homogenous

emulsions (Devi et al., 2008). MAG and DAG supply

about 75% of the world's emulsifier production for food

(Feltes et al., 2013). MAG is widely used in bakery,

margarine, milk and confectionery products, especially

as an emulsifying agent and stabilizer (Damstrup et al.,

2005). For applications as food emulsifiers, MAG should

have a high purity because MAG has better

emulsification properties compared to mixtures of

different acylglycerols (Bornscheuer, 1995). MAG is

often used as an emulsifier, where the use of 0.5% by

weight of the material is usually obtained by a stable

emulsion (Feltes et al., 2013). Fu et al. (2018) using

MAG and DAG as emulsifiers in shortening for cake

making, found that MAG and DAG encourage inclusion

and retention of air in cake dough, thereby increasing the

volume and structure of cake crumbs. Emulsifiers, in

general, can improve the hardness, compactness,

suppleness, and the level of staling in cakes

(Paraskevopoulou et al., 2015). MAG, as an emulsifier

also has the ability to form complexes with starch, which

can improve the quality of bread, such as firmness and

hardness (Hattori et al., 2015). MAG and DAG act as

emulsifiers, which can inhibit fat bloom, as it is known

that emulsifiers can prevent susceptibility to fat bloom

that often occurs in chocolate products (Dhonsi and

Stapley, 2006; Smith et al., 2011).

5.4 Organogels

Lipid organogels are an alternative to getting semi-

solid fat by reducing the proportion of saturated fatty

acids, making them safer for health (Chaves et al., 2018).

MAG and DAG can improve organogel microstructure

of vegetable oil with better intermolecular forces (Rocha

-Amador et al., 2014). The use of MAG in the form of

glyceryl monostearate has been proven to be able to

improve the crystals and texture of oleogels (Ferro et al.,

2019). Lopez-Martínez et al. (2015) developed MAG-

organogel with and without ethylcellulose from

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Products Source of MAG/DAG References

MAG-DAG Fats/Oils

Corn oil (Zhang et al., 2017)

Vegetable oils (Ferretti et al., 2018)

Palm olein (Yeoh et al., 2014; Cheong et al., 2007)

Palm-based oils (Saberi et al., 2011)

Mutton tallow and rapeseed oil (Kowalska et al., 2014)

Palm stearin and palm olein (Subroto et al., 2019)

Margarine/shortening

Palm mild fraction (Latip et al., 2013)

Sunflower oil, palm kernel olein (Saberi et al., 2012)

Canola oil (Naderi et al., 2018)

Chicken fat (Naderi et al., 2016)

Surfactant/emulsifier

Palm based oils/fats (Fu et al., 2018)

Palm oils (Hattori et al., 2015)

Vegetable oil (Maruyama et al., 2014)

Organogels

Monostearate (Ferro et al., 2019)

Monostearate and monopalmitate (Rocha-Amador et al., 2014; Lopez-Martínez et al., 2015)

Saturated fat (Yilmaz and Öǧütcü, 2014; Pérez-Martínez et al., 2019)

Table 2. MAG and DAG applications in various fat-based products.

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vegetable oil. The results showed that there was a

synergistic interaction between MAG and ethylcellulose,

which resulted in organogels with lower oil loss and

better viscoelastic properties than without ethylcellulose.

Yilmaz and Öǧütcü (2014) developed hazelnut oil

organogels with beeswax and MAG as organogelators. It

was found that the higher the organogelators, the faster

the formation of crystals and SFC increased. The

organogels obtained are also more resistant to oxidation

and can be used as a basis for margarine and shortening.

Pérez-Martínez et al. (2019) also showed that MAG can

act as nucleation sites but does not affect the

thermodynamic stability of candelilla wax oleogels.

Thus, MAG and DAG have the potential to improve

oleogel and organogel products

6. Conclusion

MAG and DAG can improve various

physicochemical properties of fats/oils for various

purposes that require higher melting and crystallization

temperatures, fat crystals in the form of β, smaller and

homogeneous crystallite sizes, and harder textures or

higher viscosities. MAG and DAG have been widely

applied in various fat-based products and improve the

characteristics of products such as MAG/DAG-enriched

fats/oils, margarine/shortening, surfactants, and

organogels.

Conflict of Interest

The author declares no conflict of interest.

Acknowledgments

The author would like to thank the Rector of

Universitas Padjadjaran for the support provided; as well

as The Ministry of Education and Culture of the

Republic of Indonesia.

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thermomyces lanuginosa. Journal of the American

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Tripathi, V., Trivedi, R. and Singh, R.P. (2006). Lipase-

Catalyzed synthesis of Diacylglycerol and

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(2), 65–69. https://doi.org/10.5650/jos.55.65

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Oliveira, D., Vladimir Oliveira, J. and Corazza, M.L.

(2009). Kinetics of solvent-free lipase-catalyzed

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https://doi.org/10.1016/j.foodchem.2014.09.155

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Kumpulan Penyelidikan

Model Imarah Masjid

MIMAS

DARI KIRI (GAMBAR):

DR. ABDULLAAH JALIL

PROF. MADYA DR. ASMADDY HARIS

EN. NORMAN HAMDAN

DR. ASHARAF MOHD RAMLI

EN. MOHD AIZUDDIN ABD. AZIZ

Universiti Sains Islam Malaysia (USIM)
“Masjid Hati Ummah”

http://www.usim.edu.my/

http://www.usim.edu.my/

http://www.gov.my/

LATAR BELAKANG
2009

[PENYELIDIKAN]

“Isu-Isu Permasalahan Pengurusan
Ekonomi dan Kewangan Masjid Di Daerah

Hulu Langat”

[PROSIDING/ SEMINAR]

* Fatwa-fatwa Berkaitan Pengurusan
Ekonomi dan Kewangan Masjid

*Kerangka Pengurusan Ekonomi Dan
Kewangan Masjid: Satu Analisa.

2011

[PROSIDING/ SEMINAR]

*Transformasi Pengurusan Kewangan Masjid: Konsep Dan Realiti Di
Malaysia

*Masjid Sebagai Sebuah Institusi Ijtimai’i: Satu Kajian di Daerah
Hulu Langat, Selangor

2012

[BUKU]

“Pengurusan Kewangan Masjid: Model Imarah
Masjid”

2012

[RUNDINGAN]

Perundingan Model Imarah Masjid di WP Labuan

2013

[PEMBANGUNAN SISTEM]

Sistem e-MIMAS

Okt 2013

[PAMERAN I-INOVA]

“e-MIMAS: Inovasi Masjid”

Pingat Emas

2007

[BENGKEL]

Pengenalan Pengurusan Kewangan Masjid.
Bendahari Masjid-masjid Terpilih oleh

MAINS.

Nov 2013

[PECIPTA]

“e-MIMAS: Inovasi Masjid”

Pingat Perak

Nov 2013

[WIFKL]

“e-MIMAS: Inovasi Masjid”

Terpilih Mewakili USIM dan Akademi Sains
Malaysia

2013 [Manuskrip Buku] Pengurusan Masjid

2014 [Jurnal] Fatwa-fatwa Berkaitan Pengurusan Ekonomi dan Kewangan

Masjid. Jurnal Pengurusan dan Penyelidikan Fatwa.

2014 [Lawatan dan Perbincangan] Yayasan Semesta/ Masjid Bulat

2014 [Bengkel] Bengkel Pemurnian Organisasi Lembaga Masjid Negeri Sembilan

2014 Pendaftaran Hak Cipta Sistem e-MIMAS Di MyIPO

2015 [Bengkel] Bengkel Percambahan Idea Transformasi Masjid Negeri

Sembilan

2015 [Bengkel] Pengurusan Kewangan Masjid, Masjid Pristina

2016 [Ceramah] Jihad Ekonomi. Pembentangan di Konvensyen Koperasi Kariah

Masjid Peringkat Kebangsaan 2016. 8.30 malam – 10.30 malam. Hotel Tabung Haji

Kelana Jaya, Petaling Jaya Selangor. Anjuran: ANGKASA. [*Dr. Abdullaah Jalil]

2016 [Ceramah] Jihad Ekonomi Bermula di Masjid. Tazkirah Khas Maulidur Rasul.

Masjid Nurul Yaqin, SS7 Kelana Jaya. [*Dr. Abdullaah Jalil]

2007

Bengkel
Pengurusan
Kewangan

Masjid

(2007, 10 Oktober). Pengenalan Pengurusan Kewangan Masjid dan

Konsep Asas. Bengkel Pengurusan Kewangan Masjid. FEM. Peserta:

Bendahari Masjid dan Surau terpilih dari Negeri Sembilan.

(2007, 10 Oktober). Pengurusan Pendapatan/Hasil Masjid. Bengkel

Pengurusan Kewangan Masjid. FEM. Peserta: Bendahari Masjid dan

Surau terpilih dari Negeri Sembilan.

(2007, 10 Oktober). Penggunaan Dana Masjid . Bengkel Pengurusan

Kewangan Masjid. FEM. Peserta: Bendahari Masjid dan Surau terpilih

dari Negeri Sembilan.

https://penuntutilmu.files.wordpress.com/2017/05/2007-pengurusan-kewangan-masjid-1.pdf

https://penuntutilmu.files.wordpress.com/2017/05/2007-pengurusan-kewangan-masjid-1.pdf

https://penuntutilmu.files.wordpress.com/2017/05/2007-pengurusan-kewangan-masjid-1.pdf

https://penuntutilmu.files.wordpress.com/2017/05/2007-pengurusan-kewangan-masjid-1.pdf

https://penuntutilmu.files.wordpress.com/2017/05/2007-pengurusan-kewangan-masjid-1.pdf

https://penuntutilmu.files.wordpress.com/2017/05/2007-pengurusan-kewangan-masjid-1.pdf

https://penuntutilmu.files.wordpress.com/2017/05/2007-pengurusan-kewangan-masjid-1.pdf

https://penuntutilmu.files.wordpress.com/2017/05/2007-pengurusan-kewangan-masjid-1.pdf

https://penuntutilmu.files.wordpress.com/2017/05/2007-pengurusan-kewangan-masjid-1.pdf

https://penuntutilmu.files.wordpress.com/2017/05/2007-pengurusan-kewangan-masjid-1.pdf

https://penuntutilmu.files.wordpress.com/2017/05/2007-pengurusan-kewangan-masjid-1.pdf

https://penuntutilmu.files.wordpress.com/2017/05/2007-pengurusan-kewangan-masjid-1.pdf

https://penuntutilmu.files.wordpress.com/2017/05/2007-pengurusan-kewangan-masjid-1.pdf

https://penuntutilmu.files.wordpress.com/2017/05/2007-pengurusan-kewangan-masjid-2.pdf

https://penuntutilmu.files.wordpress.com/2017/05/2007-pengurusan-kewangan-masjid-2.pdf

https://penuntutilmu.files.wordpress.com/2017/05/2007-pengurusan-kewangan-masjid-2.pdf

https://penuntutilmu.files.wordpress.com/2017/05/2007-pengurusan-kewangan-masjid-2.pdf

https://penuntutilmu.files.wordpress.com/2017/05/2007-pengurusan-kewangan-masjid-2.pdf

https://penuntutilmu.files.wordpress.com/2017/05/2007-pengurusan-kewangan-masjid-2.pdf

https://penuntutilmu.files.wordpress.com/2017/05/2007-pengurusan-kewangan-masjid-2.pdf

https://penuntutilmu.files.wordpress.com/2017/05/2007-pengurusan-kewangan-masjid-3.pdf

https://penuntutilmu.files.wordpress.com/2017/05/2007-pengurusan-kewangan-masjid-3.pdf

https://penuntutilmu.files.wordpress.com/2017/05/2007-pengurusan-kewangan-masjid-3.pdf

Asharaf Mohd. Ramli, Abdullaah Jalil, Norman Hamdan, Asmaddy Haris, & Mohd. Aizuddin Abdul Aziz.

(2009). Kerangka Pengurusan Ekonomi Dan Kewangan Masjid: Satu Analisa. Dibentangkan di

Seminar “Islamic Economics System (iECONS 2009) Conference”.

2009

Kerangka

Pengurusan

Ekonomi Dan

Kewangan

Masjid: Satu

Analisa

https://comaif.files.wordpress.com/2014/02/2009-07-13-usim-iecons-kerangka-pengurusan-masjid.pdf

https://comaif.files.wordpress.com/2014/02/2009-07-13-usim-iecons-kerangka-pengurusan-masjid.pdf

https://comaif.files.wordpress.com/2014/02/2009-07-13-usim-iecons-kerangka-pengurusan-masjid.pdf

https://comaif.files.wordpress.com/2014/02/2009-07-13-usim-iecons-kerangka-pengurusan-masjid.pdf

https://comaif.files.wordpress.com/2014/02/2009-07-13-usim-iecons-kerangka-pengurusan-masjid.pdf

https://comaif.files.wordpress.com/2014/02/2009-07-13-usim-iecons-kerangka-pengurusan-masjid.pdf

https://comaif.files.wordpress.com/2014/02/2009-07-13-usim-iecons-kerangka-pengurusan-masjid.pdf

https://comaif.files.wordpress.com/2014/02/2009-07-13-usim-iecons-kerangka-pengurusan-masjid.pdf

https://comaif.files.wordpress.com/2014/02/2009-07-13-usim-iecons-kerangka-pengurusan-masjid.pdf

https://comaif.files.wordpress.com/2014/02/2009-07-13-usim-iecons-kerangka-pengurusan-masjid.pdf

https://comaif.files.wordpress.com/2014/02/2009-07-13-usim-iecons-kerangka-pengurusan-masjid.pdf

https://comaif.files.wordpress.com/2014/02/2009-07-13-usim-iecons-kerangka-pengurusan-masjid.pdf

https://comaif.files.wordpress.com/2014/02/2009-07-13-usim-iecons-kerangka-pengurusan-masjid.pdf

https://comaif.files.wordpress.com/2014/02/2009-07-13-usim-iecons-kerangka-pengurusan-masjid.pdf

https://comaif.files.wordpress.com/2014/02/2009-07-13-usim-iecons-kerangka-pengurusan-masjid.pdf

https://comaif.files.wordpress.com/2014/02/2009-07-13-usim-iecons-kerangka-pengurusan-masjid.pdf

Asharaf Mohd. Ramli, Abdullaah Jalil, Norman Hamdan, Asmaddy Haris, & Mohd. Aizuddin Abdul Aziz.

(2009, 23-25 Julai 2009). Fatwa-fatwa Berkaitan Pengurusan Ekonomi dan Kewangan

Masjid. Presented at di Seminar Pengurusan Masjid Peringkat Asia 2009, EDC Hotel, Sintok, Kedah.

2009

Fatwa-fatwa

Berkaitan

Pengurusan

Ekonomi dan

Kewangan

Masjid

https://comaif.files.wordpress.com/2014/02/2009-07-23-25-kertas-kerja-fatwa-masjid-seminar-uum-2-2009.pdf

https://comaif.files.wordpress.com/2014/02/2009-07-23-25-kertas-kerja-fatwa-masjid-seminar-uum-2-2009.pdf

https://comaif.files.wordpress.com/2014/02/2009-07-23-25-kertas-kerja-fatwa-masjid-seminar-uum-2-2009.pdf

https://comaif.files.wordpress.com/2014/02/2009-07-23-25-kertas-kerja-fatwa-masjid-seminar-uum-2-2009.pdf

https://comaif.files.wordpress.com/2014/02/2009-07-23-25-kertas-kerja-fatwa-masjid-seminar-uum-2-2009.pdf

https://comaif.files.wordpress.com/2014/02/2009-07-23-25-kertas-kerja-fatwa-masjid-seminar-uum-2-2009.pdf

https://comaif.files.wordpress.com/2014/02/2009-07-23-25-kertas-kerja-fatwa-masjid-seminar-uum-2-2009.pdf

https://comaif.files.wordpress.com/2014/02/2009-07-23-25-kertas-kerja-fatwa-masjid-seminar-uum-2-2009.pdf

https://comaif.files.wordpress.com/2014/02/2009-07-23-25-kertas-kerja-fatwa-masjid-seminar-uum-2-2009.pdf

https://comaif.files.wordpress.com/2014/02/2009-07-23-25-kertas-kerja-fatwa-masjid-seminar-uum-2-2009.pdf

https://comaif.files.wordpress.com/2014/02/2009-07-23-25-kertas-kerja-fatwa-masjid-seminar-uum-2-2009.pdf

https://comaif.files.wordpress.com/2014/02/2009-07-23-25-kertas-kerja-fatwa-masjid-seminar-uum-2-2009.pdf

https://comaif.files.wordpress.com/2014/02/2009-07-23-25-kertas-kerja-fatwa-masjid-seminar-uum-2-2009.pdf

https://comaif.files.wordpress.com/2014/02/2009-07-23-25-kertas-kerja-fatwa-masjid-seminar-uum-2-2009.pdf

https://comaif.files.wordpress.com/2014/02/2009-07-23-25-kertas-kerja-fatwa-masjid-seminar-uum-2-2009.pdf

2009

[PENYELIDIKAN]

“Isu-Isu
Permasalahan

Pengurusan
Ekonomi dan

Kewangan
Masjid Di

Daerah Hulu
Langat”

2011

“Transformasi

Pengurusan

Kewangan

Masjid:

Konsep dan

Realiti di

Malaysia”

2011

“Masjid

Sebagai

Sebuah

Institusi

Ijtimai’i: Satu

Kajian di

Daerah Hulu

Langat,

Selangor”

iECONS 2011

2012

[BUKU]

“Pengurusan
Kewangan

Masjid: Model
Imarah Masjid”

2012

[KTP]

Perundingan
Model
Imarah

Masjid di WP
Labuan

2012

[LAWATAN]

Penerangan
dan

Pembentangan
Sistem e-
MIMAS di

Masjid Bulat
Seksyen 14

Petaling Jaya

2013

[SEMINAR]

Accounting for
Waqf Institutions:
A Review on the

Adaptation of Fund
Accounting in

Developing the
Shariah-compliant
Financial Reports

for Mosque

2013
[PEMBANGUNAN SISTEM]

Sistem e-MIMAS

MIMAS

e-MIMAS

Hakcipta Cap Dagangan

TM

TM

TM

PATUH
SHARIAH

Oktober 2013
[PAMERAN I-INOVA]
“e-MIMAS: Inovasi Masjid”
Pingat Emas

Nov 2013
[PECIPTA]

“e-MIMAS: Inovasi Masjid” - Pingat Perak

Nov 2013
[WIFKL]

“e-MIMAS: Inovasi Masjid”
Terpilih Mewakili USIM dan Akademi Sains

Malaysia

2013

[MANUSKRIP
BUKU]

“Pengurusan

Masjid”

Asharaf Mohd Ramli, Abdullaah Jalil, Norman Hamdan, Asmaddy Haris, & Mohd Aizuddin Abd. Aziz.

(2014). Fatwa-fatwa Berkaitan Pengurusan Ekonomi dan Kewangan Masjid. Jurnal Pengurusan dan

Penyelidikan Fatwa, 4, 91-111.

2014

Fatwa-fatwa
Berkaitan

Pengurusan
Ekonomi dan

Kewangan Masjid.

Jurnal Pengurusan
dan Penyelidikan

Fatwa.

2014

Pendaftaran Hak
Cipta Sistem e-

MIMAS

Di
MyIPO

2014 Bengkel Pemurnian Organisasi Lembaga Masjid Negeri Sembilan

2015 Bengkel Percambahan Idea Transformasi Masjid Negeri Sembilan

2015
MASJID

PRISTINA

Penerangan
berkenaan
pengurusan
kewangan dan
perakaunan
masjid Patuh
Shariah.

2016

“Jihad
Ekonomi”

*Dr. Abdullaah

Jalil

2016

“Jihad Ekonomi
Bermula di

Masjid”

*Dr. Abdullaah
Jalil

BEBERAPA PERKEMBANGAN
TERKINI AHLI KUMPULAN

PENYELIDIKAN MIMAS

Penolong
Naib

Canselor
 (Pengurusan

Infrastaruktur dan
Perancangan

Pembangunan)

*Prof. Madya Dr.
Asmaddy Haris

Pengarah
Pusat
Islam
USIM

Kompleks Islam

Tuanku
Mukhriz

*En Mohamad
Aizuddin Abdul

Aziz

AJK

Lajnah Pakar
Rujuk

Masjid al-
Hasanah,

Bandar Baru
Bangi

*Dr. Abdullaah Jalil

Kumpulan Penyelidikan

Model Imarah Masjid MIMAS

FB Page: Masjid Hati Ummah