 *Corresponding author.

Email: idamsah@ums.edu.my

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

  Food Research 4 (4) : 991 - 999 (August 2020)
  Journal homepage: http://www.myfoodresearch.com

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Physicochemical and functional properties of cassava flour grown in different

locations in Sabah, Malaysia

1*Hasmadi, M., 1Harlina, L., 1Jau-Shya, L., 1Mansoor, A.H., 1Jahurul, M.H.A. and
2Zainol, M.K.

1Food Technology and Bioprocessing Program, Faculty of Food Science and Nutrition, Universiti Malaysia

Sabah, 88400 Kota Kinabalu, Sabah
2School of Food Science and Technology, Universiti Malaysia Terengganu, 21030 Kuala Terengganu,

Terengganu, Malaysia

Article history:

Received: 11 December 2019

Received in revised form: 12

February 2020

Accepted:  14 February 2020

Available Online: 9 March

2020

Keywords:

Cassava,

Flour,

Proximate analysis,

Functional properties,

Thermal properties

DOI:
https://doi.org/10.26656/fr.2017.4(4).405

Abstract

The tuber of cassava is used as raw materials in the bakery, food, pharmaceutical and

garment industries. The nutritional value of cassava roots is important because they are the

main part of the plant consumed in developing countries. However, there is much

variation in the nutrient quality of the cassava root depends on the several factors, such as

geographic location, variety, age of the plant, and environmental conditions. This study

was performed to compare and provide information on physicochemical and functional

properties of cassava flour planted in two different districts in Sabah, Malaysia, namely

Tawau and Semporna.  Proximate analysis showed significant differences (p<0.05) in

crude protein (2.07 and 2.69%), crude fat (0.55 and 0.68%) and dietary fibre contents

(2.38 and 2.09%). Determinations on physicochemical and functional characteristics of

the cassava flour showed significant differences (p<0.05) in bulk density (0.57 and 0.79 g/

cm3), pH (6.75 and 6.72), colour and foam capacity (3.66 and 7.33%) while there was no

significant difference shown in water and oil absorption capacities as well as emulsion

capacity. Cassava planted in Semporna was observed to have high values of all pasting

property parameters relative to the one planted in Tawau except for the setback viscosity.

Gelatinization properties of flours showed significant differences (p<0.05) in onset (70.59

and 68.99°C) and end temperatures (79.81 and 80.03°C).

1. Introduction

Cassava or tapioca also called ‘ubi kayu’ in local

Malay is a tropical root or tuber crop under family of

Euphorbiaceae. The cassava (Manihot esculenta Crantz)

is cultivated mainly in the tropic and sub-tropic regions

of the world, over a wide range of environmental and

soil conditions (Chávez et al., 2005). It is tolerant of

insect pests and diseases and is very tolerant of drought

and heat stress. Cassava is a perennial, subtropical,

woody shrub, grown as annual and is valued for its

underground starchy tubers (roots). Cassava is an

important source of energy as the staple food for more

than 500 million people in Africa, Latin America and

Asia. Cassava is a mesophyte and can be grown in the

fallow high land, hill slope, rice field and other

unutilized high lands. It can be grown in poor soils and

produce fairly good yield where other crops almost fail

and provide food security (Siritunga et al., 2004).

The cassava is not a labour-intensive crop and

produces well on marginal soils. In many of the cassava

growing regions of the world, however, the cassava does

not achieve its yield potential, due primarily to disease

and limited inputs such as fertiliser and irrigation

(Siritunga and Sayre, 2004). Estimates of the Food and

Agriculture Organisation of the United Nations

(FAOSTAT, 2011) put world production of cassava at

more than 230 million metric tonnes annually. Major

producers of cassava include Nigeria (37.5 million

tonnes per annum), Brazil (24.5 million tonnes) and

Thailand (22.0 million tonnes). Malaysia Department of

Agriculture recorded about 2,385 hectares cassava grown

in Malaysia in 2018 producing about 34,996 metric

tonnes valued at more than RM31 million. Estimated

area of cassava planting area in Sabah for the year 2018

about 444 hectares with a potential yield of 3,750 metric

tonnes (Jabatan Pertanian Malaysia, 2019).

In Malaysia, two types of cassava have been

introduced to farmers and also to the small and medium-

https://orcid.org/0000-0001-8637-5257

https://orcid.org/0000-0002-0249-7749

https://orcid.org/0000-0001-7432-1542

https://orcid.org/0000-0002-6387-9927

992 Hasmadi et al. / Food Research 4 (4) (2020) 991 - 999

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

sized industry. Several varieties are grown in Malaysia

which are Sri Pontian, white, yellow, Medan, SM1562-

19, black twig, Perintis and MM92, to name a few. The

‘bitter’ type such as Sri Kanji 1 and Sri Kanji 2 are

varieties with high cyanide content, but they have high

starch contents and are thus used in starch processing.

The ‘sweet’ or edible varieties are mainly used for food

and food products. The edible varieties such as Medan

and Sri Pontian are used to make traditional Malay and

Nyonya cakes and snacks such as bingka, kerepek,

keropok and opak (Tan and Engku Ismail, 2010). None

of the previous studies examined cassava grown in

Sabah, particularly in the district of Tawau and

Semporna.

The cassava is an important component in the diets

of more than 800 million people around the world (FAO,

2007) and is the third-largest carbohydrate food source

within the tropical regions, after rice and corn (Ceballos

et al., 2004; Ceballos et al., 2006). Cassava is referred to

as a food security crop (Barratt et al., 2006), which can

be left in the ground for extended periods of up to two

years until required. It is used mainly as a fresh food

item but is also processed into various food and non-food

products, such as starch, flour, beverages, animal feeds,

biofuels and textiles (Grace, 1977; Tewe and Lutaladio,

2004).

In the tropical regions, cassava is the most important

root crop and, as a source of energy, the calorific value

of cassava is high, compared to most starchy crops

(Okigbo, 1980). The protein content is extremely low,

however, and ranges between 1-3% (Buitrago, 1990;

Salcedo et al., 2010). The cassava root contains a

number of mineral elements, in appreciable amounts,

that are useful in the human diet. The root contains

significant amounts of iron, phosphorus and calcium, and

is relatively rich in vitamin C (Enidiok et al., 2008).

The nutritional value of cassava roots is important

because they are the main part of the plant consumed in

developing countries. However, there is much variation

in the nutrient quality of the cassava root depends on the

several factors, such as geographic location, variety, age

of the plant, and environmental conditions (Benesi et al.,

2007; Sanni et al., 2008; Montagnac et al., 2009). From

the literature search, we found that no research has been

reported and discussed associated with the proposed

study. Most of the research related conducted in other

regions especially Africa and other parts of tropical

countries.

To the best of our knowledge, there is scanty of

information on chemical, functional and pasting

properties for locally grown cassava. Such data can

benefit the food industry where it could be used in food

formulations as well as improving the functionality of

cassava starch when used as a supplement ingredient in

food production or to be used as biopolymer components

in edible film preparations. It was necessary to determine

the nutrient composition of cassava obtained in Sabah

and to study its physicochemical and functional

characteristics of cassava flour.

2. Materials and methods

2.1 Raw materials

Matured cassava (9 months of age) was collected

from Tawau and Semporna, Sabah, Malaysia was

harvested in February to March 2017.

2.2 Flour preparation

The method used as described by Bankole et al.

(2013) with several modifications. The drying process

was conducted at 65°C for 48 hrs. Dried cassava chips

were then ground and sieved using 500 µm sieve then

stored for further analysis.

2.3 Proximate analysis

Total moisture content, total ash, crude lipid, crude

protein, total dietary fibre and total carbohydrates were

determined using AOAC (2000) (Method 952.10,

900.02, 934.01, 991.43, 960.52).

2.4 Bulk density

Bulk density of the flours was determined according

to the method of Danbaba et al. (2014) with

modifications. The sample (100.00±0.05 g) was weighed

and gently filled in 250 mL graduated cylinder. The

bottom of the cylinder was gently tapped ten times until

there was no further diminution of the sample level. Bulk

density was expressed as the weight of sample per unit

volume of sample (g/mL). Measurements were made in

triplicate.

2.5 Colour

The colour of cassava flour was determined using

Hunter Colour Meter based on the method described by

Siddiq et al. (2010). Results were expressed in the CIE

L* a* b* colour space.

2.6 pH

The pH of the cassava flour was determined using

pH-meter based on the method described by Eriksson

(2013).

2.7 Water absorption capacity

Water absorption capacity was determined using the

method described by Mustapha et al. (2015). Distilled

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water (40 mL) was added to 2.00±0.05 g of cassava flour

in a pre-weighed centrifuge tube. The dispersions were

stirred occasionally, held for 30 mins, followed by

centrifugation for 15 mins at 1000×g. The supernatant

was decanted, excess moisture was removed by draining

for 24 hrs at 50°C, and the sample was reweighed. The

amount of water bound by the flour was determined by

difference and expressed as weight of water bound by

dry flour (100 g).

2.8 Foaming capacity

The method used to determine foam capacity of

samples is as described by Mustapha et al. (2015) with

several modifications. During the homogenization

process, the speed used was 160 rpm for 10 mins. Foam

capacity of samples then calculated by using the formula

as follow:

Foam capacity (%) = (B-A)/A x 100

Where A = volume before homogenization (mL), B =

volume after homogenization (mL).

2.9 Emulsion capacity

The method used to determine the emulsion capacity

of samples is as described by Mustapha et al. (2015)

with slight modifications. Samples (1.00±0.05 g) were

mixed with 10 mL of vegetable oil in pre-weighed

centrifuge tubes. The contents were stirred for 1 min

with thin brass wire to disperse the sample in the oil.

After a holding period of 30 mins, the tubes were

centrifuged for 20 mins at 3000×g at room temperature

(27°C). The oil absorption capacity was expressed as

grams of oil bound per gram of the sample on a dry

basis.

2.10 Pasting properties

The pasting properties of samples were determined

by using Rapid Visco Analyzer (RVA) as describe by

Chandanasree et al. (2016). Several parameters recorded

which included peak viscosity (PV), trough viscosity

(TV), breakdown viscosity (BV), final viscosity (FV),

setback viscosity (SV), pasting temperature (Pt) and peak

time (PT).

2.11 Gelatinization properties

Gelatinization properties of samples were

determined by using Differential Scanning Calorimeter

(DSC) based on the method described by Chandanasree

et al. (2016). Several parameters such as onset

temperature (To), peak temperature (Tp), end temperature

(Tc) and gelatinization enthalpy (ΔH) was calculated and

recorded.

2.12 Statistical analysis

All experiments were conducted in triplicate. Data

reported are averages of three determinations. The

significance of differences (p<0.05) was assessed using

independent t-test performed by SPSS software version

23.0.

3. Results and discussion

3.1 Proximate analysis

The proximate composition of the cassava is

presented in Table 1. Moisture content showed no

significant difference (p>0.05) for both locations. Based

on the study conducted by Chandra and Samsher (2013),

moisture content of wheat, rice, green gram and potato

flour were 13%, 11%, 8% and 9% respectively. This

shows that cassava flour has a very low moisture content

compared to other types of flour. Low moisture content

in cassava flour is desirable since this will be decreasing

hydrogen cyanide content as well as improves the

palatability of cassava flour produce (Cumbana et al.,

2007). Hsu et al. (2003) reported that high-quality flour

usually contains moisture content range from 9.0% to

12.0%. Apea-Bah et al. (2011) reported that cassava

flour sold in the market showed that moisture content

was the range from 6.34% to 14.58%. Moisture is an

important parameter in the storage of cassava flour, very

high levels greater than 12% allow for microbial growth

and thus low levels are favourable and give relatively

longer shelf life. All the samples had good moisture

levels and hence have the potential for better shelf life.

No significant different (p>0.05) observed for ash

content. However, values recorded were higher

compared to results obtained by Rodríguez-Sandoval et

al. (2008) in which ash content ranged from 0.1% to

0.7%. This suggests that cassava grown in Tawau and

Semporna contain high in minerals. Niba et al. (2001)

reported that the composition of ash in cassava is

influenced by mineral content in the soil where the

cassava grows.

Cassava flour planted in Semporna contains high

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Analysis Tawau  Semporna

Moisture content (%) 6.33±0.58a 5.97±1.16a

Ash (%) 2.43±0.30a 2.19±0.16a

Crude protein (%) 2.07±0.11b 2.69±0.02a

Crude fat (%) 0.55±0.04b 0.68±0.01a

Total dietary fibre (%) 2.38±0.16a 2.09±0.01b

Carbohydrate (%) 26.39±0.80a 27.02±1.14a

Table 1. Proximate analysis of cassava flour grown in Tawau

and Semporna

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protein (2.69%) content compared to cassava from

Tawau (2.07%) and they were significantly different

(p<0.05). However, protein content from both locations

was high as compared to the value reported by

Nuwamanya et al. (2010), Rodríguez-Sandoval et al.

(2008) and Ceballos et al. (2008). Buitrago, (1990)

reported that protein content of cassava roots in the range

of 1–3% on a dry basis.

Result obtained from the determination of fat content

of cassava flour from Tawau and Semporna were 0.55%

and 0.68% respectively with a significant difference

(p<0.05). This value falls within the range based on a

study conducted by Moorthy (2002) which is between

0.19% to 0.98%. Fat content in flour influenced paste

texture in which fat favour to obtain a stable viscosity

(Moorthy, 2002). However, high-fat content in cassava

flour is an undesirable attribute since too much fat will

lead to the high possibility for rancidity and increase

cloudiness in flour (Mishra and Rai, 2006). Roa et al.

(2014) stated that high-fat content is the causes of low

swelling power and solubility in flour.

Total dietary fibre of cassava flour planted in Tawau

and Semporna was 2.38% and 2.09% respectively with

significant difference (p<0.05). Result obtained from this

study is as expected based on literature review in which

study conducted by Fakir et al. (2012) shows that crude

fibre in cassava flour falls between the ranges 1.66% to

4.27%. Carbohydrate content in cassava flour showed no

significant difference (p>0.05) for samples obtained

from Tawau and Semporna.

3.2 Functional properties of cassava flour

The functionality of foods is the properties of food

ingredient other than a nutritional attribute, which has a

great impact on its application. The functional

characteristic determines the utilization and use of food

material for various food products. Table 2 shows the

results of various functional properties of cassava

determined.  Bulk density value for both samples (Tawau

and Semporna) was 0.57 g/cm3 and 0.79 g/cm3,

respectively (p>0.05).  The values obtained were higher

than brown tiger flour (Cyperus esculentus) as reported

by Oladele and Aina (2007). Bulk density is a measure

of the heaviness of a flour sample. Karuna et al. (1996)

and Jones et al. (2000) reported that bulk density is

generally affected by the particle size and density of the

flour and it is one of the essential parameter in

determining the type of packaging material, handling and

application in the food industry.

pH results recorded for pH of Tawau was higher than

for Semporna, 6.75 and 6.72, respectively (p<0.05).

Typical pH of cassava flour falls in the range between

5.5 to 8.5 (Aryee et al., 2006). Apea-Bah et al. (2011)

reported that the pH value of cassava flour obtained in

Ghana, ranging between 5.07 and 6.65. Higher pH value

(6.22) was reported for cassava flour analyzed in

Tanzania (Muzanila et al., 2000). pH is one of the

important attributes in order to maximize the application

of cassava flour in food industries especially in the

making of bakery products (Aryee et al., 2006). Since

both cassava flour that grows from Tawau and Semporna

have a neutral pH value, it makes the process to apply it

into food industry much easier.

Water and oil absorption capacity results are shown

in Table 2. The water absorption capacity was 1.30 and

1.12 mL/g for Semporna and Tawau, respectively,

indicating that sample from Semporna has higher water

absorption capacity. The difference may be attributed to

the difference in their carbohydrate contents. Water

absorption capacity describes flour–water association

ability under limited water supply. Water absorption

capacity recorded is in line with past findings where

typical water absorption capacity of cassava flour falls

between the range of 1.13 mL/g to 2.01 mL/g (Aryee et

al., 2006). Mbougueng et al. (2008) found that water

absorption capacity for cassava starch 1.82 mL/g.

According to Aryee et al. (2006), the water

absorption capacity of cassava flour is depending on the

power of aggregation between starch molecules. Weak

aggregation power between starch molecules causes the

surface of its molecular to form a bond with water

molecules become easier thus increase the rate of water

absorption capacity. Water absorption capacity of flour is

an important feature in order to increase its application in

ready-to-eat food such as instant noodles and soup

(Singh, 2001).

The oil absorption capacity is the flavour retaining

capacity of flour which is an important element in food

formulations. Oil absorption capacity showed no

significant difference (p>0.05) between both samples.

Oil absorption capacity is highly related to lipophilic

properties of the starch molecule in cassava flour

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Analysis Tawau  Semporna

Bulk density (g/cm3) 0.57±0.05b 0.79±0.13a
pH 6.75±0.07a 6.72±0.11b
Water absorption capacity (mL/g) 1.12±0.05a 1.30±0.11a
Oil absorption capacity (mL/g) 1.31±0.26a 1.31±0.17a
Foam capacity (%) 3.66±0.58b 7.33±3.21a
Emulsion capacity (%) 10.67±1.15a 10.33±1.52a

Table 2. Functional properties of cassava flour grown in

Tawau and Semporna

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(Danbaba et al., 2014). Mbougueng et al. (2008) stated

that the variation values show weather in water or oil

absorption capacity is depended on the degree of

probability of hydroxyl group to form hydrogen and the

covalent bond between the starch granule network.

Furthermore, water and oil absorption capacity also

depend on the intrinsic factors such as the composition

of amino acid, protein conformation and surface polarity

of protein hydrophobicity (Chandra and Samsher, 2013).

The foaming capacity of cassava flour from

Semporna was higher than that of Tawau, 7.33% and

3.66%, respectively. Kaushal et al. (2012) reported that

foaming capacity is related to protein content in cassava

flour in which high protein content will increase foaming

capacity and vice versa. Data obtained from proximate

analysis supporting the idea from Kaushal et al. (2012)

where protein content in cassava flour from Semporna is

higher comparatively with Tawau in which both with

2.69% and 2.07%. In a system, the protein that is

distributed randomly will lower down the water surface

tension lead to the situation in which protein will form a

cohesive film that continuous between each other

between the airwave and formed foam (Chandra and

Shamser, 2013).

No significant difference (p>0.05) was observed for

emulsion capacity between cassava flour from Tawau

and Semporna in which both with 10.67% and 10.33%

respectively. Kaushal et al. (2012) stated that the

emulsion capacity of flour is influence by the

hydrophobicity of protein. Furthermore, Chandra and

Samsher (2013) reported that emulsion capacity is

influenced by three main factors which are solubility, pH

value and viscosity. Protein content to increase the

formation of the emulsion, as well as stabilized formed

emulsion in a system, is very important in order to apply

the flour into bakery product such as cake and frozen

desert. This is because most all of the bakery product

needs an emulsifier to stabilize emulsion during the

processing and storage of the final product (Adebowale

et al., 2005).

Colour is an important quality attribute of flour

which affects the appearance and consumer acceptability

of food products. Results of colour analyses are shown in

Table 3. Statistical analysis shows that all values (L*, a*

and b*) are significantly different (p<0.05) between

samples from Tawau and Semporna. Flour from Tawau

was whiter (94.06) compared to flour from Semporna

(92.45), which was slightly more yellowish with b*

values of 9.86 and 8.44, respectively. The colour of flour

from Tawau was more intense with a* values of -0.11 as

compared to flour from Semporna (0.63). Sun et al.

(2006), reported that the difference of colour in flour is

due to the composition of the cassava such as ash

content, protein, pigment, and starch.

According to Ayetigbo et al. (2018), cassava flour

made from cassava root retains the colour of the root

flesh. The reason behind could be that carotenoids are

colour-active compounds that are lipid-soluble and the

colour retention in flour could be due to the complex

with mucilage and latex as well as starch–lipid, fiber–

lipid, and protein–lipid interactions. Hence, cassava flour

retains a more intense colour, while cassava starch made

from cassava root is relatively purer in state and has less

intense colour.

3.3 Thermal properties

Pasting, gelatinization and retrogradation properties

are shown in Tables 4, 5 and 6, respectively. Pasting

properties of flour is important in order to determine its

suitability for application in the food industry.  There is a

significant difference (p<0.05) showed between cassava

flour from Tawau and Semporna in several parameters of

pasting properties such as peak viscosity, trough

viscosity and breakdown viscosity were observed. It is

also revealed that value for peak viscosity for both

samples are higher than the final viscosity. The higher

the peak viscosity the higher the swelling index, while

low paste viscosity is indicative of higher solubility as a

result of starch degradation or dextrinization (Shittu et

al., 2001). According to Moorthy (2002), low values of

final viscosity compared to peak viscosity indicate that

probability of cassava starch contained in the flour to

retrograde is low. No significant different (p>0.05)

showed for both sample in terms of final viscosity,

setback viscosity, pasting temperature and peak time.

Values obtained from this study are lower than the

findings reported by Cameron et al. (2007) on pasting

properties of potatoes and rice. Moorthy (2002) stated

that cassava flour has a low pasting property compared

to other types of flour made from tubers. However, low

pasting temperature causes the process of making flour-

water solution into a paste is easier compared to flour

that has high pasting temperature such as in potatoes and

rice. This is due to the stabilization of starch granule

towards heat are low causes its molecular structure to be

easily interrupted (Cameron et al., 2007).

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Parameter Tawau  Semporna

L* 94.06±0.03a 92.45±0.06b
a* - 0.11±0.01b 0.63±0.05a
b* 8.44±0.00b 9.86±0.03a

Table 3. L*, a* and b* value of cassava flour grown in Tawau

and Semporna

* In a row, numbers followed by different letters differ signifi-

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Onset (To), peak (Tp) and end temperature (Tc) as

well as enthalpy values (ΔH) were obtained from DSC

measurements. DSC results revealed that sample from

Tawau had higher onset and peak temperature as

compared to Semporna. Gelatinization temperature of

both cassava flours shows a high value compared to

study conducted by Sandoval and Fernadez (2013) in

which the range of temperature for To, Tp and Tc falls

between 60.99°C to 66.01°C, 66.14°C to 71.00°C and

69.91°C to 77.22°C respectively. However, ΔH in this

study exhibit low value compared to the past study

conducted by Sandoval and Fernandez (2013) in which

ranged value falls between 7.75 J/g to 8.11 J/g.

Sandoval and Fernandez (2013) stated that the

gelatinization parameter of cassava flour is higher

compared to cassava starch. This is due to cassava flour

contained other components such as protein, fat and fibre

that compete for water between each other lead to

interruption for gelatinization process. Furthermore,

Aryee et al. (2005) reported that cassava that grows at

the dry area will have high gelatinization temperature

compared to cassava that grows at area high in humidity.

Cassava flour has high gelatinization temperature is

suitable to be applied in the food industry that used high

temperature during processing such as in the canned food

industry (Betancur-Ancona et al., 2001).

There were no significant differences for all

retrogradation properties of cassava starch planted in

both locations. However, Tp value obtained from this

study show higher value with 55.54°C and 55.62°C

compared to study conducted by Raphael et al. (2011)

that is ranged from 51.01°C until 53.35°C whereas

enthalpy value in this study is lower with just 0.40 and

0.79 J/g compared to study conducted by Raphael et al.

(2011) that is ranged from 1.60 to 5.25 J/g.

4. Conclusion

Cassava planted in both location which is Tawau and

Semporna eventually have high potential to be applied in

the food industry. Several analyses on physicochemical

and functional properties of cassava flour and starch

show positive results. This study found that different

locations influenced proximate compositions of cassava

flour, where significant differences were observed for

crude protein, crude fat and dietary fibre contents.

Besides, significant differences were also observed for

bulk density, pH, colour and foaming capacity. Pasting

profiles revealed that cassava grown in Semporna

showed better properties as compared to cassava from

Tawau. This data suggests a weak associative force

between starch granules will favour the process of

hydrolysis in manufacturing of high glucose syrup.

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Food Control, 17(11), 916-922. https://

doi.org/10.1016/j.foodcont.2005.06.013

Ayetigbo, O., Latif, S., Abass, A. and Joachim, M.

F
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Parameter Tawau  Semporna

Peak Viscosity (cP) 2697.67±885.07a 3667.00±125.42b
Trough Viscosity (cP) 1390.00±218.25b 1549.00±51.29a
Breakdown Viscosity (cP) 1550.00±474.93b 2072.00±89.35a
Final Viscosity (cP) 2166.00±19.00a 2243.00±63.00a
Setback Viscosity (cP) 676.00±27.07a 654.00±45.10a
Pasting Temperature (°C) 75.07±0.05a 75.13±0.06a
Peak Time (min) 4.36±0.08a 4.40±0.04a

Table 4. Pasting properties of cassava flour grown in Tawau

and Semporna

* In a row, numbers followed by different letters differ signifi-

cantly at p<0.05

Parameter Tawau  Semporna

Onset (°C) 70.59±0.27a 68.99±0.05b
Peak (°C) 74.94±0.06a 74.06±0.03a
End (°C) 79.81±0.44b 80.03±0.06a
Enthalpy (J/g) 2.96±0.07a 2.41±0.02a

Table 5. Gelatinization properties of cassava flour grown in

Tawau and Semporna

* In a row, numbers followed by different letters differ signifi-

cantly at p<0.05

Parameter Tawau  Semporna

Onset (°C) 50.17±0.22a 50.97±0.09a
Peak (°C) 56.58±0.37a 57.44±0.23a
End (°C) 63.08±0.10a 62.26±0.34a
Enthalpy (J/g) 0.21±0.03a 0.09±0.04a

Table 6. Retrogradation properties of cassava flour grown in

Tawau and Semporna

* In a row, numbers followed by different letters differ signifi-

cantly at p<0.05

https://doi.org/10.1016/j.foodcont.2005.06.013

 Hasmadi et al. / Food Research 4 (4) (2020) 991 - 999 997

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

(2018). Comparing characteristics of root, flour and

starch of biofortified yellow-flesh and white-flesh

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Eriksson, S., Guma, L., Haggblade, M., Haggblade,

S., Henn, T.O., Locke, F.R., O’Donnell, C., Smith,

C. and Stevens, T. (2006). Cassava as drought

insurance: Food security implications of cassava

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Mahungu, N.M. and Saka, J.K. (2007). The effect of

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Matos, R.I. and Ortiz-Davila, G. (2001).

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

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Comparative study of physico-chemical, functional,

anti-nutritional and pasting properties of taro

(Colocasia esculenta), rice (Oryza sativa), pegion

pea (Cajanus cajan) flour and their blends. LWT-

Food Science and Technology, 48(1), 59-68. https://

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Mbougueng, P.D., Tenin, D., Scher, J. and Tchiengang,

C. (2008). Physichochemical and functional

properties of some cultivar of irish potato and

cassava starches. Journal of Food Technology, 6(3),

139-146.

Mishra, S. and Rai, T. (2006). Morphology and

functional properties of corn, potato and tapioca

starches. Food Hydrocolloids, 20(5), 557-566.

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Montagnac, J.A., Davis, C.R. and  Tanumihardjo, S.A.

(2009). Nutritional value of cassava for use as a

staple food and recent advances for improvement.

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Moorthy, S.N. (2002). Physicochemical and functional

properties of tropical tuber starches: A review.

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Mustapha, S., Mohammed, U.M., Adeosun, N.O.,

Mathew, T.J., Muhammed, S.S. and Ibn-Aliyu, A.

(2015). Nutritional and functional characterization of

undecorticated groundnut (Arachis hypogaea L.)

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cyanogens, chemical composition and aflatoxins in

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Bahagian I: 0830-1030

Dibentangkan oleh:

Abdullaah Jalil

Universiti Sains Islam Malaysia (USIM)

6/21/2010 1

Definisi Kaedah

Makna Umum bagi Kaedah

Dalil-dalil Asas bagi Kaedah

 Jenis-jenis al-’Adah

 Peranan ‘Urf di dalam Hukum Shara’

6/21/2010 2

 Kaedah:

 العادة محكمة
 Adat: Sesuatu berkara yang dilakukan secara

terus-menerus oleh manusia berdasarkan

hukum aqal dan perkara tersebut dilakukan

berulang-ulang.

Muhakkamah: Dijadikan sumber bagi

penyelesaian masalah atau hukum.

6/21/2010 3

Al-
’Adah

Al-Urf

Al-
Da’b

Al-
Sunnah

6/21/2010 4

 Adat sama umum atau khusus dijadikan

sebagai sumber hukum bagi penentuan

hukum Shara’ bagi sesuatu perkara yang

tidak dinaskan oleh Shara’ tentang

pengharamannya.

6/21/2010 5

Dalil

Al-Quran

Al-Sunnah

Al-Athar

Al-Ijma’

Al-Ma’qul

6/21/2010 6

Al-Adah

Skop

Umum

Khusus

Bentuk

Qawli

Amali

Kesahihan

Sahih

Fasid

6/21/2010 7

Tafsir

• Mentafsirkan nas yang datang dalam
bentuk multaq

Sandaran

• Menjadi sandaran hukum bagi perkara-
perkara yang tiada nas khusus daripada
Shara’.

Perbaharu

• Memperbaharui hukum ahkam Shariah
yang terbina di atas adat dan uruf.

6/21/2010 8

Bahagian II: 1100-1300

6/21/2010 9

 Syarat-syarat Untuk Beramal dengan al-’Urf

Hikmah di Sebalik Kaedah

 Aplikasi Kaedah

 Kaedah-kaedah Lain Berkaitan Kaedah “Al-

’Adah Muhakkamah”

 Furu’

 Qayd

 Kesimpulan

6/21/2010 10

 Tidak bertentangan dengan nas-nas al-Quran

dan al-Sunnah atau prinsip-prinsip Shariah.

Merupakan adat yang “dominant”: dilakukan

pada setiap urusan atau kebanyakannya.

 Telah wujud ketika sesuatu perkara itu

dilakukan.

 Tidak bertentangan dengan syarat yang

ditetapkan oleh pihak-pihak yang melakukan

kontrak/urusan tersebut.

6/21/2010 11

 Salah satu bentuk “al-Taysir” di dalam

Shariat Islam.

Meraikan keperluan manusia mengikut

perubahan dan keadaan yang berubah-ubah.

6/21/2010 12

 Tempoh

Nisbah

 Konsep Harta

 Akad Jual-beli

 Pertunangan

 Perkahwinan

Hukuman Ta’zir

 Fatwa

6/21/2010 13

Furu’/Cabang Qayd/Syarat

المعروف عرفا كالمشروط شرطا
المعروف بين التجار كالمشروط بينهم
الحقيقة تترك بداللة العادة
الكتاب كالخطاب
 اإلشارة المعهودة لألخرس كالبيان

 باللسان
الممتنع عادة كالممتنع حقيقة

 ال ينكر تغير األحكام بتغير األزمان

 إنما تعتبر العادة إذا اضطردت أو
 غلبت

العبرة للغالب الشائع ال للنادر

6/21/2010 14

 Al-’adah adalah salah tunjang hidup manusia

dan ia perlu diambil kira dalam pembentukan

hukum Shara’ dan dakwah.

 Al-’Adah yang diterima pakai bukanlah

bersifat mutlaq, tetapi ber

6/21/2010 15

Allah Maha Mengetahui

6/21/2010 16


 *Corresponding author.

Email: yuhaslizaabdrashid@gmail.com

eISSN: 2550-2166 / © 2018 The Authors. Published by Rynnye Lyan Resources

  Food Research 3 (2) : 133 - 137 (April 2019)
  Journal homepage: http://www.myfoodresearch.com

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Quantification of phenolic compounds changes by Aspergillus oryzae on rice

bran fermentation

*Rashid, N.Y.A., Jamaluddin, A., Ghani, A.A., Razak, D.L.A., Jonit, J., Mansor, A. and

Manan, M.A.

Enzyme and Fermentation Technology Programme, Biotechnology and Nanotechnology Research Centre,

MARDI Headquarters, Persiaran MARDI-UPM, 43400 Serdang, Selangor.

Article history:

Received: 22 June 2018

Received in revised form: 18

October 2018

Accepted: 24 October 2018

Available Online: 6

November 2018

Keywords:

α-amylase activity,

Aspergillus oryzae,

β-glucosidase activity,

Phenolic acids,

Rice bran,

Total phenolic content

DOI:
https://doi.org/10.26656/fr.2017.3(2).122

Abstract

This research highlights the quantification of phenolic compounds of rice by-products

(namely rice bran), by solid-state fermentation (SSF) with Aspergillus oryzae through

assessment of its total phenolic content (TPC) and phenolic acids. The analyses were

carried out by comparing fermented extracts of rice bran extracted using water extract

according to their fermentation time and uninoculated samples. Alpha-amylase and beta-

glucosidase assays were used to identify the differences in their expression levels during

fermentation. The results show that fermentation with A. oryzae improved the extractable

TPC of rice bran by up to 3.8-fold higher in comparison to its unfermented counterpart. A

total of three types of phenolic acids (protocatechuic, coumaric and ferulic acids) were

detected in unfermented rice bran by HPLC/PDA. SSF with A. oryzae on rice bran

significantly influenced the free phenolic content i.e. the five phenolic acids p-coumaric,

protocatechuic, ferulic, caffeic and sinapic acids detected in the rice bran extracts upon

fermentation. The highest concentration of coumaric, ferulic and protocatechuic acids in

the fermented extracts increased by up to 3.2-fold, 52-fold and 3.2-fold, respectively, in

comparison to its unfermented counterpart obtained at the initial phase of fermentation

period on day 8 of fermentation. The present investigation demonstrated that SSF

enhanced the rice bran by increasing the free total phenolic content as well as phenolic

acids concentration with better nutritional and functional properties.

1. Introduction

Milling of paddy yields 70% of rice (endosperm) as

the major product and the by-products consist of 20%

rice husk, 8% rice bran, 3% broken rice and % brewer’s

rice. A large amount of these by-products produced by

the rice processing industry, in addition to the loss of

valuable materials, raises the issue of management

problems, both from the economic and environmental

point of view. Their utilisation in the food system is very

limited despite them being a good source of secondary

metabolites.

In nature, most of the phenolic compounds

associated with rice bran are in insoluble forms. Phenolic

compounds in insoluble form are covalently bound to

cell wall components such as indigestible

polysaccharides (hemicellulose and cellulose), and thus

should be liberated from the cell wall in order to measure

the phenolic contents. Bound forms of phenolic

compounds can be released from cell wall structures by

acid/alkaline hydrolysis (Nenadis et al., 2013),

enzymatic treatment (Lei et al., 2017) or fermentation

(Bhanja et al., 2014). Solid state fermentation (SSF) has

been widely used to enhance levels of phenolic

compounds. It has the advantages of being

environmentally friendly, higher efficiency and lower

cost.

The solid-state fermentation uses fungus to increase

nutrients and bioactive compounds in rice bran. The

fermentation process with different species

microorganisms can result in different secretion of

enzymes, followed by a diversity in the liberation of

phenolic compounds from the cell wall matrix of

substrates. Aspergillus oryzae has a long historical

application as cell factories in the fermented food

products and food industries. It is a filamentous fungus

commonly used in the fermentation process of Asian

foods such as tempeh, soy sauce, miso and rice vinegar.

Characteristically, this genus of fungi does not produce

mycotoxins and is Generally Recognized as Safe

134 Rashid et al. / Food Research 3 (2) (2019) 133 - 137

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(GRAS) by the Food and Drug Administration (FDA).

This fungus is also used to produce various hydrolytic

enzymes such as α-amylase (Francis et al., 2003) and

xylanase (Szendefy et al., 2006).

This study focused on the application of rice by-

products rice bran (RB) using bioprocesses technology

(i.e. fermentation) as an alternative way to enhance total

free phenolic content. The evaluation will be made on

how the phenolic compounds are altered by A. oryzae

fermentation and these changes will be assessed in

comparison to the unfermented substrate. During

fermentation, A. oryzae secretes a variety of extracellular

enzymes such as α-amylase, β-glucosidase, and cellulase,

leading to the liberation of the insoluble bound phenolic

acids. To the best of our knowledge, no study has

investigated the effect of SSF on the content of phenolic

compounds and to understand the changes of phenolic

acid caused by A. oryzae during rice bran fermentation.

High-performance liquid chromatography (HPLC) with

PDA detector was used to identify and quantify phenolic

acids changes. The involvement of the enzymatic

activities such as α-amylase and β-glucosidase in the

changes of phenolic content was also investigated during

fermentation.

2. Materials and methods

2.1 Culture preparation

Aspergillus oryzae was obtained from the Collection

of Functional Food Cultures (CFFC), MARDI,

maintained on potato dextrose agar media (PDA) and

kept at 4°C. The same medium was used at their

sporulating stage, which was incubated for 7 days at 30°

C. The spore suspension was dissolved in Tween 80

(0.01%) and adjusted to approximately 1 x 106 spore/mL

in this study.

2.2 Fermentation process

Fermentation was carried out in 250 mL Erlenmeyer

flask. Rice bran substrate (30 g) was added to 35 mL of

distilled water, covered and sterilized at 120°C for 20

mins. The spore suspension was added into a flask,

mixed well using a sterile spatula and incubated at 32°C

for 18 days. For enzyme activity assays and extraction of

phenolic compounds, the samples were collected every 2

days and dried at 50°C for 24 hrs.

2.3 Glucosamine activity

Dried sample (0.5 g) was hydrolysed in 6 mL of

concentrated hydrochloric acid (10N) at 100°C for

16 hrs. Then, it was neutralised with natrium hydroxide

(NaOH) to pH 7 and further diluted to 50 mL. Next,

1 mL of the sample was transferred into a test tube and

1 mL acetyl acetone reagent was added before being

incubating at 100°C for 20 mins. After cooling down to

room temperature, 6 mL of absolute ethanol and 1 mL of

Ehrlich reagent were added into 60 mL of the solution.

The mixture was incubated at 65°C for 10 mins and the

absorbance value was determined at 530 nm.

2.4 α-Amylase activity assay

The crude extract of the sample (0.5 mL) was mixed

with 0.5 mL starch solution prepared in 0.02M phosphate

buffer (pH 6.9). After 3 mins of incubation, 1 mL of

dinitrosalicylic acid (DNS) colour reagent was added to

the mixture. The mixture was immersed in a water bath

for 5 min, followed by the addition of 10 mL of distilled

water. Absorbance was measured at 540 nm.

2.5 β-Glucosidase activity assay

 The crude enzyme extract of the sample (0.1 mL)

was mixed with 0.1 ml of 9 mM p-nitrophenol β-D

glucopyranoside (pNPG) and 0.8 mL of 200 mM sodium

acetate buffer (pH 4.6). The mixture was incubated at

50°C for 15 min. Then, the reaction was stopped by

adding 1 mL of 0.1M NaOH. Absorbance was measured

at 400 nm using a 4-nitrophenol as the standard curve.

2.6 Total reducing sugar assay

Fermented samples were centrifuged at 10,000 rpm,

30°C for 5 mins.  A total of 1 mL of the supernatant was

aliquoted and mixed with 1 mL DNS and 2 drops of

NaOH was added. The mixture was incubated at 90°C in

a water bath for 15 mins. The reducing sugar was

measured by monitoring absorbance at 540 nm. A

standard (glucose) and blank were prepared in the same

way as the analysed samples.

2.7 Extraction of phenolic compounds

The extraction of TPC and phenolic acids was

carried out using distilled water. The sample and water

were mixed at a ratio of 1 g: 5 mL in an incubator shaker

at 150 rpm, 30°C for 2 h. The mixture was centrifuged at

10,000 rpm for 20 mins.

2.8 Detection and quantification of phenolic acids using

HPLC/PDA

2.8.1 Standard and quantification

The standards with different concentrations were

prepared and filtered using 0.2 μm nylon membrane

filter. Individual standards of 12 types of phenolic acids

(gallic, protocatechuic, 4-hydroxybenzoic, 2,5-

dihydroxybenzoic, vanilic, syringic, benzoic, ferulic,

caffeic, cinnamic, salycylic and p-coumaric acids) were

used. The retention time for each individual standard was

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compared with the retention time of the mixed standard

solutions for identification purposes. The calibration

standard was prepared by injecting different

concentrations of mixed standard solutions performed in

serial dilution. To determine the contents of the phenolic

acids in unfermented and fermented rice bran, the mixed

standard solution stock solution was analysed together

with the samples. The quantifications of phenolic acids

were performed by generating calibration curves, where

X = concentration of each standard expressed as

microgram per mL samples for phenolic acids; Y =

measured peak area of the chromatogram. All the

samples were analysed in triplicates.

2.8.2 Chromatographic analysis of phenolic acids

For the identification and quantification of phenolic

acids, a reversed phase (4.6 x 100 mm, 3.5μm) column

was used and the detector was set at ʎ= 280 nm, and ʎ=

306 nm. The separation of phenolic acid was made in

gradient condition at 30°C, using methanol and acid

water (0.1% acetic acid) as the mobile phase at a flow

rate of 0.7mL/min.

3. Results and discussion

Table 1 shows the rice bran chemical composition

before and after the fermentation process by A. oryzae.

Chemical composition analysis showed that rice bran is

particularly rich in carbohydrate. The growth of A.

oryzae on rice bran can change its chemical composition

by the production of enzymes to obtain nutrients. This is

an enzyme that breaks down carbohydrate into simple

sugar for utilisation by the growth fungus. A. oryzae

growth caused a decrease in the carbohydrate content

and an increase in protein, fat, crude fibre and ash

contents. Amylase has been derived from several fungi

such as Aspergillus and Rhizopus species (Pandey et al.,

2005). The degradation of carbohydrate after

fermentation and the increase in total reducing sugar

during fermentation could be an indicator of A. oryzae

growth.

Determination of fungal growth in SSF can be

assessed through biochemical methods such as

measuring the glucosamine, ergosterol and total sugar

content (Bhargav et al., 2008). The growth of the A.

oryzae in this study was monitored by the glucosamine

content and total reducing sugar. During the fermentation

of rice bran by A. oryzae, the growth of the fungus was

rapid from day 6 of inoculation and efficiently colonised

the entire substrate by day 10 (Figure 1). The

glucosamine content increased up to 6-fold during the

growth phase in comparison to its initial fermentation. α-

amylase, which is involved in the formation of simple

sugar, is likely to be produced concomitantly in A.

oryzae growth. A. oryzae started to produce α-amylase

during the first days of fermentation and prominently

after 2 days of incubation time, α-amylase activity and

total reducing sugar increased by 614% of the total sugar

content from 7.19 mg/g glucose initially, to 50.73 mg/g

glucose. Interestingly, α-amylase activity and the total

reducing sugar content remained unchanged until after

18 days of incubation. The results showed that A. oryzae

has the ability to hydrolyse the rice bran carbohydrates to

glucose for its own metabolic activity.

β-glucosidase is well known to play an important

role in the mobilisation of phenolic compounds during

fungal fermentation (Randhir et al., 2004). The changes

in total phenolic content due to mobilisation by A.oryzae

and production of enzyme β-glucosidase on the rice bran

are shown in Figure 2. The total soluble phenolic content

of fermented rice bran samples increased by 289% from

3.20±0.68 mg gallic acid equivalent (GAE)/g of rice bran

samples to 12.46±0.28 mg GAE/g after 10 days of

incubation time. However, after 12 days of incubation,

the TPC of fermented rice bran decreased to 8.91±0.41

mg GAE/g, a decrease of nearly 28%. The fluctuation in

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Analysis
Unfermented

rice bran

Fermented rice bran

with A. oryzae

Moisture 6.83±0.10a 4.24±0.77a

Protein 13.72±0.03a 19.48±0.50a

Fat 0.86±0.05a 19.78±1.11b

Carbohydrate 55.84±0.53b 32.85±0.91a

Crude fibre 6.43±0.46a 13.24±0.69b

Ash 7.21±0.13a 10.41±0.09a

Table 1. Chemical composition of unfermented and fermented

rice bran (%)

 Values followed by the same letter superscript in the same

row are not significantly different from each other (p>0.05).

Figure 1. Glucosamine activity, α-amylase activity and total

reducing sugar of rice bran during fermentation

Figure 2. β-glucosidase activity and total phenolic content of

uninoculated and fermented rice bran with A. oryzae

136 Rashid et al. / Food Research 3 (2) (2019) 133 - 137

eISSN: 2550-2166 © 2018 The Authors. Published by Rynnye Lyan Resources

the TPC suggested that the glucosidase activity may be

capable for catalysing the hydrolysis of β-glucosidic

linkages, generating high amounts of free phenolics and

phenolic polymerisation activities that may aid phenolic

degradation.

This study was carried out to study the modification/

bioconversion of phenolic acids profile resulted from the

SSF with the A. oryzae by HPLC/PDA. Phenolic acids

listed in Table 2 were identified based on the retention

time of standards. The performed analyses revealed that

three types of phenolic acids were detected in the

unfermented rice bran (coumaric protocatechuic and

ferulic acids) and five types of phenolic acid were

identified in fermented rice bran (coumaric,

protocatechuic, ferulic, sinapic and caffeic acids).

Generally, SSF with A. oryzae on rice bran had

significantly (p<0.05) influenced the evolution of free

phenolic acids amounts, by increasing all the phenolic

acids concentration on day 8 of fermentation, in

comparison to its unfermented counterpart.

It is important to mention that the highest

concentration of phenolic acids for rice bran substrate

were obtained at the initial phase of fermentation period,

particularly for ferulic acid. The highest concentrations

for coumaric, ferulic and protocatechuic acids were

obtained on the 8th day of the incubation time, with the

increase of up to 3.2-fold, 52-fold and 3.2-fold,

respectively, in comparison to its unfermented

counterpart. Nevertheless, a reduction in these

concentrations was observed from the 10th to the 18th day

of incubation, indicating that the fermentation period

influenced the conversion of the conjugated phenolic

acids.

The most significant finding of this research is the

presence of caffeic and sinapic acids in all of the extracts

upon fermentation, which indicates that the inter-

conversion of phenolic acids has occurred (Huynh et al.,

2014). During the fermentation processes, enzymes are

produced and simultaneously utilised for the release of

phenolics from the matrix substrates, along with the

production of new phenolic compounds on the rice bran

by the secondary metabolism of A. oryzae (Bhanja et al.,

2014).

4. Conclusion

SSF treatment has a positive effect on the release of

free phenolic compounds and the production of new

phenolic acids on the rice bran substrate. Fermentation of

rice bran with A. oryzae is a good strategy to improve the

total phenolic content and phenolic concentration, as

well as for enhanced functionality value of the rice bran

substrate. The present study has provided useful

information on the increase of free phenolic acids in rice

bran through fermentation with A. oryzae. Further

studies are necessary to optimise the fermentation

process to produce a higher level of free phenolic

compounds that are useful for value addition of rice bran.

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UNF RB 2.78±0.1a nd 3.99±0.2a 0.62±0.1a nd

FRB Day 4 8.83±3.3b   3.98±2.5a 10.23±1.5b 6.70±1.6a 5.21±1.2a

FRB Day 8 8.84±4.2b   9.77±0.3b 12.83±0.3b 32.62±3.8b 13.32±1.7b

FRB Day 10 8.08±5.3b   6.18±1.0b 12.70±0.1b 27.49±4.3b 8.45±2.6a

FRB Day 12 7.99±3.5b 2.64±0.1a 4.92±0.7a 3.02±0.5a nd

FRB Day 14       8.59±2.1b    2.65±0.2a 5.57±0.1a 1.19±0.3a nd

FRB Day 16 7.86±1.3b 2.58±0.5a 4.63±0.4a 2.55±0.9a nd

FRB Day 18 7.60±2.3b 2.55±0.3a 4.16±0.4a 1.04±0.1a nd

Table 2. Concentrations of phenolic acid in unfermented and fermented rice bran with A. oryzae

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Memperbaiki Kefahaman dan Amalan Agama
2016, 29 April. Diskusi Kitab/Risalah “al-Qira’ah ‘inda al-Qabr”/ “Pembacaan al-Qur’an di sisi Kubur” oleh al-Imam al-Hafiz Abu Bakr al-Khallal (234H-311H). Ahmad Ibn Muhammad Ibn Harun Ibn Yazid. Masjid al-Amin, Shah Alam. Kuliah Maghrib. (
Modul
)
2017, April 11. (Selasa). Kenapa Perlu Bermazhab?. Selepas Maghrib. Masjid Sirajul Islam, Kg Tanjung Aru, Labuan. (
Poster
)
2016, 20 Mei. Diskusi Kitab/Risalah “al-Qira’ah ‘inda al-Qabr”/ “Pembacaan al-Qur’an di sisi Kubur” oleh al-Imam al-Hafiz Abu Bakr al-Khallal (234H-311H). Ahmad Ibn Muhammad Ibn Harun Ibn Yazid. Surau al-Raudhah, Seri Bangi. Kuliah Maghrib.(Slides)
7 Kaedah (Adab-adab) Salafus Soleh dengan Nas-nas Mutashabihat oleh Imam Hujjat al-Islam Abu Hamid al-Ghazali al-Shafi’i Al-Ash’ari. Masjid Nilai. (
PDF Slides
)
Tasawwuf
2017, 26 Mac. (Ahad). Tarekat Tasawuf Dalam Kehidupan Semasa. Selepas Maghrib. Sahah Syeikh Soleh al-Ja’fari, Mukim Pantai, Jalan Sikamat, N9. (
Poster
)
Aqidah ASWJ & Menolak Ekstrimism
2021, 16 Jun. Rabu.
Siapakah Ahli Sunnah dan Jama’ah
?. Anjuran: Unit Hal Ehwal Islam, UiTM Kuala PilahMasa: 9 malam – 11 malam
2021, 5 Februari. Jumaat. Ancaman Aqidah di Luar Negara. Kolej MARA Seremban
2017, 5 Ogos. Sabtu. Wahhabi Menurut Ahli Sunnah dan Jama’ah. Seminar Pemikiran Ahli Sunnah wal Jamaah. Dewan Eksperimental, Koleh Universiti Insaniah Kuala Ketil, Kedah. 8.30 pg – 5.30 ptg. Anjuran: Kulliyyah Usuluddin Student Society – KUDSY. (
Poster
)
2017, 26 Julai.
2017, Me
2017, 16 Julai. Konsep Ilmu Eskatologi Islam: Penyalahgunaan oleh Golongan Ekstrimis/ Radikal. Dewan Hadhari. 8.00 mlm – 10.30 mlm. JAWI.
2017, 23 April (Ahad). Ancaman ISIS & DAESH. Simposium Ahli – Sunnah wal – Jamaah. 8.45 pagi – 10.30 pagi. Anjuran SEKREFIFA, PMFKP dan JAKSA KK1.
2017, April 11. (Selasa). Salafi Wahhabi. 10.30 pg – 12.00 tgh. Program Mendepani Cabaran Aqidah Umat Peringkat Wilayah Persekutuan Labuan. Anjung Budaya Taman Damai Layang-Layangan, Labuan. Anjuran bersama: Kementerian Pendidikan Malaysia, Yayasan Murni Aqidah dan Pertubuhan Kegiatan Dakwah Islamiah Sekolah-sekolah Malaysia.
2017, April 11. (Selasa). Mendepani Cabaran Akhir Zaman. 2.30 ptg – 4.00 ptg. Labuan Authority, Labuan.
2017, 29 Mac. (Rabu). Virus Ideologi: Ancaman Terhadap Kedaulatan Islam. 8 – 10 mlm. Anjuran Sahabat YADIM USIM. (Isu Ekstrimism & Liberalism). (
Poster
)
2017, 11 Februari. (Sabtu). ISIS: Pejuang Jihad atau Pengganas?. Bicara Siswa Sahabat YADIM Kolej Matrikulasi Labuan 2017. 8.00 mlm – 10.00 mlm. Dewan Mutiara, Koleh Matrikulasi Labuan. Anjuran Sahabat YADIM. (
Poster
)
2016, 27 Disember (Selasa). Ahli Sunnah wal Jama’ah. 9 pagi – 10.30 pagi. Anjuran: Bahagian Pemulihan Al-Riqab, Majlis Agama Islam Selangor (MAIS), sempena Majlis Penyerahan Geran Tahunan dan Sumbangan Van Pemulihan Riqab MAIS 2016. Tingkat 1, Hotel Aliya, Klang.
2016. 13 Disember.(Selasa). Kepentingan Mengikut Ulama’ Mu’tabar. Surau (Jumaat) Al-Husna, Taman Medan Baru, Petaling Jaya. Kuliah Maghrib. (Modul)
2016, 12 Disember. 12 Rabi’ul Awwal 1438H. Isnin. Jihad Ekonomi Bermula di Masjid. Selepas Maghrib. Tazkirah Khas MaulidurRasul. Masjid Nurul Yaqin, SS7 Kelana Jaya. (
Link
) (Slides)
2016, Disember 6. Fiqh Maulid: Antara Adat & Ibadat. DKP3. 8.00 pm – 10.30 pm. Anjuran: Sekretariat Fiqh dan Fatwa FSU, USIM.
2016, 28 November (Isnin). Ancaman Terhadap Aqidah Ahli Sunnah dan Jama’ah. Multaqa Guru-guru Takmir Peringkat Negeri Perak 1438H/2016M. Anjuran: Unit Takmir, Bahagian Pengurusan Masjid, Jabatan Agama Islam Perak Darul Ridzuan. Hotel Seri Malaysia, Ipoh, Perak.
2016, November 24. Forum “MLM”: Fantasi atau Realiti. Forum. Salah seorang daripada panel. 8.30 pm – 10.30 pm. Anjuran: Sekretariat Gerakan Pengguna Siswa (GPS), USIM. (
Link
)
2016, 11 November. Jumaat. Penerangan tentang Anti ISIS atau Daesh. UMP Gambang. 9 mlm – 11 mlm.
2016, 14 November (Isnin). Berlapang Dada Mendepani Perbezaan Pandangan ‘Ulama’ Muktabar. Surau MBSB, Petaling Jaya. Kuliah Zohor. (Modul)
2016, 6 November (Ahad). Keberkatan Dalam Pembelajaran (Barakah in Learning). Peneraju Professional CFA Group 5 Induction Program. Hotel Istana, Kuala Lumpur. Yayasan Peneraju Pendidikan Bumiputera. Sesi Pagi. (
Modul
)
2016, September 29. Khamis. Diskusi Fiqh dan Hadith: Kedudukan dan Aplikasi dalam Hukum – Satu Penjernihan Terhadap Golongan Yang Terus Berhukum Melalui Hadith. DKP 3. 8.00 pm – 10.00 pm. Peranan: Salah seorang panel forum. Anjuran: SekreFiFa & Syariah and Law Club.(
Link
)
2016, 7 September. Implikasi Pengamalan Tauhid 3 (Tauhid Uluhiyyah, Tauhid Rububiyyah dan Tauhid Asma’ wa Sifat). Program Multaqa Penerima Tauliah (Negeri Sembilan) Siri II/2016. Dewan Besar Pusat Dakwah Islamiah, Negeri Sembilan, Paroi.
2016, 7 September. Ahli Sunnah wal Jama’ah dan Permasalahan Khilafiah. Program Multaqa Penerima Tauliah (Negeri Sembilan) Siri II/2016. Dewan Besar Pusat Dakwah Islamiah, Negeri Sembilan, Paroi.
2016, 27 Ogos. Sabtu. Ciri-ciri Ajaran Yang Menyalahi Pegangan Ahli Sunnah wal Jamaah. Dewan Syura, Masjid Annur, WP Labuan. 10.30 pagi – 12 tengahari. Majlis Penjelasan Fatwa 2016.
2016, 18 Ogos. Khamis. Ciri-ciri Ajaran Yang Menyalahi Pegangan Ahli Sunnah wal Jamaah. Dewan Serbaguna Masjid Wilayah Persekutuan. 10.30 pagi – 12 tengahari. Majlis Penjelasan Fatwa 2016.
2016, 19 Ogos. Penerangan tentang ISIS. UiTM Perak.
2016, 3 Jun. Roundtable Discussion. Siri 2/2016. Topik: Sekularisme, Liberalisme, Pluralisme dan Jihad Salafi. 9 pagi – 12.30 tengahari. Bilik Mesyuarat Senat, Bangunan Canselori, UPM. Anjuran: Fakulti Pengajian dan Pengurusan Pertahanan, Universiti Pertahanan Nasional Malaysia (UPNM). Peranan: Salah seorang ahli panel.(
PDF
)
2016, 4 Mei/ 26 Rejab 1437H. Menangani Fahaman Syiah dan IS/ Daesh. Dewan Tuanku Canselor USIM.
2016, 21 April. Selepas Maghrib. Masjid UiTM: Penjelasan Tentang Ahli Sunnah dan Jama’ah.
2016, 7 Mac. Isnin. Tarbiah DAESH: Satu Pengalaman. 11-11.45 pagi. Seminar Aqidah dan Keselamatan Negara. Dewan Astaka UMP Kampus Gambang.
2016, 26 Februari/ 17 Jamadil Awwal 1437. Wacana Pemahaman dan Pemantapan Akidah Ahli Sunnah wal Jamaah: Liberal Esktrem Menggugat Akidah dan Kedaulatan Negara Islam. Dewan Kuliah Ishak Baharom – DK A1, KUIS.
2016, 21 Februari/ 14 Jamadil Awwal 1437H. Selasa. Taklimat Kesedaran Ancaman Ideologi Militan Daesh:Punca, Kesan dan Akibat Pengaruhnya terhadap Individu, Keluarga, Organisasi dan Negara. Auditorium Tun Dr. Siti Hasmah, Suruhanjaya Syarikat Malaysia.
2015, 29 Mei (Jumaat). Ceramah (Selepas Solat Isya’). 9.30 pagi – 12 tghari. UTHM, Batu Pahat. Tajuk: : Siapakah Ahli Sunnah dan Jama’ah?.
2015, 6 Mei (Rabu). Ceramah (Selepas Solat Isya’). 8.45 malam – 10.45 malam. Surau UiTM Kuala Pilah. Tajuk: : Siapakah Ahli Sunnah dan Jama’ah?.
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