PD - our last memory before "it's" end

mahap kerna setelah sekian lama tidak menghupdate...

madhu sila jgn bajet blog anda ni ramai peminat yer

seminggu pulun menyaipakan first draft thesis

aku sorang je yang tak hantar first draft lagi when all my 'sibling' dah submit to Prof las friday.

cuak weh.aku sorg je tak submit.

at last, friday morning aku submit...*sigh* Alhamdulillah~

yesterday, 9th of April 2011

I will never forget this date. It was very wonderful day

Our last day for having fun and joy together with Fostech final year cosmate

Chinese-Malay : last time we're having like dis during first year

we when to PD, with bus and have a Beach party...

same like formal dinner but in informal way

arranged by our junior in FOSTECH 

so this is our several picture....

It was the very best ever party...

It's hard to let all of you to let go....

only 3 weeks...te be together

rase cm taknak balik umah..nk spend the last time together

bcz after this its hard to be together...

 sedeyh ok...

Cheese dan yoghurt- halal ke tak?

isu ni same je macam yogurt masa di awal perkenalannya kat Malaysia. pe yang menyebabkan dia haram ialah bila enzyme rennet yang digunakan dalam penghasilan cheese di ambil dari bovine stomach. bovine stomach ni ialah anak lembu yang baru berumur 6bulan. lembu tu di sembelih bukan di cucuk perut die tuk keluarkan enzyme atau menggunakan enzyme pepsin dari babi. So ramai yang persoalkan, lembu tu di sembelih oleh sape kan? buakn sebab susu yang menjadi isu sebab susu lembu halal je kan. kalau dah letak haram, susu yang diimport dr new zealand, takkan nak letak haram pulak kan?hehe

kalau yoghurt pulak, dedulu, nak cari starter culture yoghurt ni hanya ade pada najis baby. sebab dalam najis baby ni kaya dengan probiotic bacteria untuk bantu penghadaman bayi. So, bila probiotic bacteria di ambil dari najis baby, jadik la haram..kan?

so camne sekarang nye situasi?kalau sekarang, both rennet and probiotic bacteria produced by using genetical technology by yeast or other bacteria...mean kalau kat packaging tu die claim chymosin or microbial rennet, it can be consider halal.yoghurt pon, tak dak dah yang di extract from baby faeces...

tapi still kene hati-hati ila beli tu.tengok ingredient die ok =)

masa berlalu

"Masa berlalu tanpa ku menyadari

percintaan yang kita bina hampir terlerai

Apa salahku kau buat ku begini

dalam dilema di antara jalan derita

tidak pernah kuduga ini semua terjadi"

jangan salah anggap eh..lirik ni takda kene mengena langsung dgn topic yang aku nak citer ni...aku cuma nak quote pasal lirik yang pertama je...hehe

dah 4 tahun aku belajar, dan lagi 6 minggu je nak menamatkan pengajian sebagai degree holder bachelor in food science and technology, UPM. apa yang aku dah belajar? macam-macam...pengalaman semasa jadi student pon banyak.tak kira la yang bermanfaat ke, yang waste my time ke sume ade la.lengkap pakej...

tadi baru sudah second test dairy technology. dalam belajar dairy ni, aku belajar, how to make yogurt, ice-cream, cheese, condensed milk, milk powder dan pasteurize milk.perah tetek lembu pon aku dah belajar..hehehe

kalau nak buat yogurt, kita guna dua jenis starter culture, yakni bakteria yang elok tuk usus kita. usually kita guna, Lactobacillus Bulgaricus dan Stretococcus Thermophilus. LB dgn ST ni idop derang sangat la tolong-menolong dan bermuafakat. bila kita masukkan LB dan ST ni, LB akan idup dulu dan membiak dgn jayanya sbb optimum pH die 6.so dia akan produce simulatory peptides dan amino acids untuk digunakan oleh ST. Hasilan yang dihasilkan LB tu menyebabkan susu tu trun la pH kepada 5.

bila pH 5 dah dicapai, mula la ST pulak growth...sampai la pH 4 by producing lactic acid...jadila yogurt..

tengokla, bacteria pun bleyh co-operate each other untuk jadikan makanan..kenapa kita tak boleh kan?shud b more better cz Allah gv us mind..we can be better than them...

plastic in our daily life

tak pernah sekali pun dalam seharian kite, kite tak guna plastik?

tak percaya?btol ape....cube cek balik

hari-hari mesti mandi kan, dan guna berus gigi. teruknya la kan kalau tak gosok gigi. berus gigi tu buat dari plastik dan ubat gigi punya tube tu pun pakai plastik jugak.unless la uolz pakai siwak.

hari-hari mesti makan kan?tak kira la makan nasi ke, pasta ke, mee goreng ke, meggi ke, mesti punya guna plastik...plastik bungkus beras tu plastik jugak kan?

hari-hari naik kereta, jalan-jalan dan bersiar-siar....korang punya dashboard kereta tu plastik jugak kan.

kesimpulannya, hari-hari mesti punya guna plastik.no matter wut...

tapi jenis plastik yang korang guna tu ape eh?bahaya ke tak?

ce tengok gambar ni...

biasakan tengok simbol-simbol ni belakang pape plastik container kan? mesti tak paham pe maksudnya...so from this picture, lepas dah tau la ape maksud no-no ni...

These are the information about those plastic..

Number 1 Plastics

PET or PETE (polyethylene terephthalate)
Found in: Soft drink, water and beer bottles; mouthwash bottles; peanut butter containers; salad dressing and vegetable oil containers; ovenable food trays.
Recycling: Picked up through most curbside recycling programs.
Recycled into: Polar fleece, fiber, tote bags, furniture, carpet, paneling, straps, (occasionally) new containers

PET plastic is the most common for single-use bottled beverages, because it is inexpensive, lightweight and easy to recycle. It poses low risk of leaching breakdown products. Recycling rates remain relatively low (around 20%), though the material is in high demand by remanufacturers.

Number 2 Plastics

HDPE (high density polyethylene)
Found in: Milk jugs, juice bottles; bleach, detergent and household cleaner bottles; shampoo bottles; some trash and shopping bags; motor oil bottles; butter and yogurt tubs; cereal box liners
Recycling: Picked up through most curbside recycling programs, although some allow only those containers with necks.
Recycled into: Laundry detergent bottles, oil bottles, pens, recycling containers, floor tile, drainage pipe, lumber, benches, doghouses, picnic tables, fencing

HDPE is a versatile plastic with many uses, especially for packaging. It carries low risk of leaching and is readily recyclable into many goods.

Number 3 Plastics

V (Vinyl) or PVC
Found in: Window cleaner and detergent bottles, shampoo bottles, cooking oil bottles, clear food packaging, wire jacketing, medical equipment, siding, windows, piping
Recycling: Rarely recycled; accepted by some plastic lumber makers.
Recycled into: Decks, paneling, mudflaps, roadway gutters, flooring, cables, speed bumps, mats

PVC is tough and weathers well, so it is commonly used for piping, siding and similar applications. PVC contains chlorine, so its manufacture can release highly dangerous dioxins. If you must cook with PVC, don’t let the plastic touch food. Also never burn PVC, because it releases toxins.

Number 4 Plastics

LDPE (low density polyethylene)
Found in: Squeezable bottles; bread, frozen food, dry cleaning and shopping bags; tote bags; clothing; furniture; carpet
Recycling: LDPE is not often recycled through curbside programs, but some communities will accept it. Plastic shopping bags can be returned to many stores for recycling.
Recycled into: Trash can liners and cans, compost bins, shipping envelopes, paneling, lumber, landscaping ties, floor tile

LDPE is a flexible plastic with many applications. Historically it has not been accepted through most American curbside recycling programs, but more and more communities are starting to accept it.

Number 5 Plastics

PP (polypropylene)
Found in: Some yogurt containers, syrup bottles, ketchup bottles, caps, straws, medicine bottles
Recycling: Number 5 plastics can be recycled through some curbside programs.
Recycled into: Signal lights, battery cables, brooms, brushes, auto battery cases, ice scrapers, landscape borders, bicycle racks, rakes, bins, pallets, trays

Polypropylene has a high melting point, and so is often chosen for containers that must accept hot liquid. It is gradually becoming more accepted by recyclers.

Number 6 Plastics

PS (polystyrene)
Found in: Disposable plates and cups, meat trays, egg cartons, carry-out containers, aspirin bottles, compact disc cases
Recycling: Number 6 plastics can be recycled through some curbside programs.
Recycled into: Insulation, light switch plates, egg cartons, vents, rulers, foam packing, carry-out containers

Polystyrene can be made into rigid or foam products — in the latter case it is popularly known as the trademark Styrofoam. Evidence suggests polystyrene can leach potential toxins into foods. The material was long on environmentalists’ hit lists for dispersing widely across the landscape, and for being notoriously difficult to recycle. Most places still don’t accept it, though it is gradually gaining traction.

Number 7 Plastics

Miscellaneous
Found in: Three- and five-gallon water bottles, ‘bullet-proof’ materials, sunglasses, DVDs, iPod and computer cases, signs and displays, certain food containers, nylon
Recycling: Number 7 plastics have traditionally not been recycled, though some curbside programs now take them.
Recycled into: Plastic lumber, custom-made products

A wide variety of plastic resins that don’t fit into the previous categories are lumped into number 7. A few are even made from plants (polyactide) and are compostable. Polycarbonate is number 7, and is the hard plastic that has parents worried these days, after studies have shown it can leach potential hormone disruptors.

Source: http://www.thedailygreen.com/

lepas dah tau ni...jangan la buang plastik merata-rata.buang la elok-elok dalam tong sampah atau pun tong recycle.sebab kita tau kan plastik ni non biodegradabla and takes thousand years to degrade..

ni info about plastic waste kat US....ni baru dekat US dan ni data 10 tahun dulu...kalau satu dunia punye use, lagi la berjuta-juta kan...nak ke laut kita di penuhi dengan plastik macam ni??

uish...ni dah jadi lautan plastik....tak nampak air dah ni....

jadi, sama-sama la kita menjaga alam kita ni....binasanya alam ni sebab tangan kita sendiri...

dinner tonite~

wee wee dinner tonite is chicken porridge cooked by my beloved fren, nisyah...die memang pakar bubur ayam yang sgt sedap.kalau bulan pose, mesti die jual seminggu sekali...sedap wo...meleleyh dah tgk tadi.tp aku tak tolong la die masak.tak larat tadi,aku tidur...

tadi tengah hari lepas lunch, aku bantai makan aiskrim...actually buiat aiskrim ni during lab yesterday.but then aku terlupe pulak.aku pegi pose ganti.nak batalkan, tak leh la kan sebab pose ganti.memang terliur sesangat tengok derang makan eskem, tapi aku pose.huh~hari aku bantai ler makan sepua-puas nya sebab sedap yang amat.macam haagen dazs.siriyes, tak tipu.sebab nya haagen dazs ni guna milk fat.kalau eskem murah-murah ni pakai fat tiruan dari palm oil...pastu die punya percentage over-run (amount of air trapped in ice-cream) is similar macam haagen dazs...

memang sangat marvellous la eskom nye...susu yang digunakan adalah sebanyak 55liter! dan bile dah over-run, sangat la berganda-ganda banyaknya....haha mesti tak paham.susu tu, 55kg jugak tapi bile da beat, so ade air trapped , die jadi smooth.dan jadi bertambah banyak la.macam white egg bile dipukul sampai kembang, kan nampak cam banyak..hehe

eskem ni ade 2 type.satu soft ie-cream another on hard ice-cream....soft ice-cream ni macam mcd nye.directly consume...

siriyes memang kitorang makan camni.dan camni la jugak derang makan depan aku semalam...pergh memang terliur gile..tapi sabar je....hari ni memang bantai abes la.bape round aku layan.almost sejam gak la mengulang makan eskem ni...hehe dah habes top cone tu, refill..hehe

kalau hard ice-cream adalah dalam tub.bukan bath tub yer...bekas-bekas ice-cream tu la tub...

ha yang ni hard ice-cream.tuk jual kat market...

beza die, texture soft ice-cream lagi sedap sebab over-run die tinggi, banyak angin la dalam tu.so eskem tu ringan je sebenanya.sebab tu la mcd boleh jual sundae cone tu singgit.kos murah, because over-run tinggi...

tapi, hard eskem ni lagi compact la rase die.dan sedap jugak kalau dah memang gila ice-cream kan...hahah..and the pure ice-cream use more than 20% milk fat in it..

eskem ni tak guna pape chemical untuk preserve because freezing is enough to extend its shelf-life.eskem yang kitorang buat tahan untuk 2minggu.en azhar kate, selagi eskem tu ade, korang makan la sampai abes...haha so memang akan hari-hari la aku pegi makan eskem...hehe sedap sgt ok....

paper usually used for food packaging

glassine paper

grease proof paper

kraft paper

sulphite paper

tissue paper

parchment paper

plastic coated

waxed paper

laminated paper

this is wut i learn from packaging class and ill having a test on this subject tonite...so tired owready cz we just finished one paper and came back from Fonterra for industrial visit just now.and now it is raining.....huwargh...feel like wanna sleep

salmon contain high amount mercury???

Juice Detox and Fasting

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www.HealthyJuiceCentral.info

Many of us love eating fish, be it the sushi or the shark; however, while we enjoy the meat of these marine animals, there is a hidden threat in their fat cells and muscles. We don't realize it (or even if we do, we eat anyway) that the body of the fish absorbs a toxic substance that is equally poisonous for both, humans and the fish. Yes, methylmercury is the poisonous substance that is mostly absorbed by the fish. The increasing mercury in seas and rivers due to water pollution has raised serious health concerns. Some scientists believe that the doses of mercury in fish are not harmful whereas few others have claimed that the higher levels of mercury in fish, are for sure, harmful.

Though no one has been able to come out with conclusions that can correctly state the threshold level of mercury doses in fish, the Bureau of Health Environmental Toxicity Program has collected data and has categorized the fish in two levels; one that contain high levels of mercury and the other containing very less levels of mercury. Fish that are low in mercury content are recommended for eating. Some fish, like tilefish, swordfish, king mackerel and shark come under the category of high mercury containing fish. Various other shellfish and fish containing lower levels of mercury are tuna, halibut, catfish, oysters, shrimps, crab king etc.

The research carried out was based on a certain number of samples of the fish collected from various sources. This research was just from a sample of hundreds of fish, so we can't confidently say that if we eat the fish of low mercury content, we are saved from the threat of mercury poisoning. It's all just a possibility. However, preferring fish low in mercury content is the safest route to take, in case you include fish very often in your diet.

Mercury Poisoning from Fish: Symptoms
Levels of mercury in the environment increase due to the discharge of gases from chemical and power plant industries. The mercury from the air is deposited into water and there the bacteria convert the element mercury into a dangerous compound methylmercury. The chief reason behind mercury poisoning from fish consumption is the presence of toxic methylmercury. The effects of mercury poisoning depend on the extent of mercury consumed and the time for which the person has been exposed to mercury. Read more on mercury poisoning symptoms.

Mercury poisoning from fish can cause permanent damage to the brain and kidneys. When absorbed by the skin, mercury and its compounds can trigger allergic reactions. If ingested in the body, mercury causes severe renal and gastrointestinal disorders. Pregnant women, infants and children have adverse affects of mercury poisoning from fish, as it hampers the neurological development of the brain. During the pregnancy period, if the mother suffers from mercury poisoning then it can lead to the poor development of the child and he may be born with some defects like poor memory and damaged brain cells. Some more symptoms of mercury poisoning from fish consumption are as follows:

• Vision impairment.
• Numbness in hands and feet.
• Poor coordination of muscles.
• Problems related to speech, walking and the neurological system.
• Muscle weakness.
• Mood swings and erratic behavior.
• Mental imbalance.

Mercury Poisoning from Fish: Treatment
In urgent cases of mercury poisoning, it is best to seek hospital care or consult a doctor. The medical experts will perform diagnostic tests and try to expel the poison from the body, by providing various treatments. Some of the treatment methods for mercury poisoning are chelation therapy, activated charcoal, gastric lavage etc. It is to be understood that higher doses of mercury consumption can lead to death, so it is important to take precautions. It is important that we use water filters in our home, for drinking and cooking purposes. Besides mercury spills, consuming freshwater fish is the leading cause of mercury poisoning. Pregnant women and children must especially limit the consumption of fish in their diet. According to experts, a child under 6 years of age must not be fed a little tuna fish more than once a month. For children between 6 to 12 years old, the limit of consumption is twice a month. Even adults must follow a strict regime of one fish meal per week. Identifying the possible sources of mercury poisoning and taking adequate precautionary measures can go a long way in reducing the risk of mercury poisoning.

You may read more on

• Mercury Poisoning Treatment
• Causes and Effects of Mercury Poisoning

Many states in the US collect data about local fish and provide information about the safety levels of mercury consumption in fish. With the increasing amount of toxicity in the air and water, scientists are worried about the rising concentration of mercury in the fish. The world has seen the threats of Minamata disease in Japan in the past few decades. Minamata disease, a severe mercury poisoning case, first affected Japan in 1956 and has been the cause of deaths of several people. While the US government takes adequate measures to prevent the threats of mercury poisoning, we should exercise control over our diet and possibly avoid consuming too much fish in our diet.

http://www.buzzle.com/articles/mercury-poisoning-from-fish.html

visiting RBD oil factory

Palm Oil is very precious plant in Malaysia where Malaysia is the largest exporter of Refining, bleaching, deodorizing (RBD) oil in the world. Due to it's fraction 50 saturated (stearin) and 50 unsaturated (olein), it is the most stable oil in the world and very suitable for deep frying.

Just came back from north port for having visited to Sime Darby Jomalina Sdn. Bhd. at north port, Port Klang....after one hour and 15minutes traveled by bus guided by me (no one know to reached there include Dr. Azis because the factory is new set up and everybody was first time been there), we arrived there...The factory still under construction. The refining place and half of administration building is already set up but not completely furnished.

Then we having a talked by the staffs about safety during visiting later on, building, all about tanks, valve, the process- refining, bleaching, deodorizing, pre-stipping and etc, and cost to established the factory. We also were not allowed to took a picture and used cellular phone during the visit. Then, we have a break with curry puff and pulut panggang...

After having a meal, we chose provided shoes suited with our feet and take safety helmet for our safety. We start our journey from initial place where the tanker (lorry) that bring Crude Palm Oil (CPO) from crushing palm oil factory being weight their capacity. At this point, the tanker will be weigh and collect sample from their tank to ensure the quality of the product. Then went to sum tank where all CPO will be collect before transfer to CPO tank.This to ensure moisture content of CPO is followed the SOP.

After that, we see boiler house where the boilers are placed. Three certified boiler man are in-charge. They used Diesel (forget already what type of diesel) instead of gases. The boilers will provide steam for all process in the factory. A lot of steam will be used to heat up the temperature during the process in the HUGE factory with a HUGE tank!!

Then, we walked and climbed a stairs to control room. All the process is fully automatic. They control the process by using computer and only four person maximum per shift will in-charge. There, we were explained by the personal in-charge there about the process.

Finally, we see very high deodorizer tank about six story house, the Niagara tank during filtration process and fractionation machine. This fractionation machine can alter the fraction between olein and stearin depend on what we desire. If we want to make the palm oil is similar to soft oil-olive oil, sunflower oil, canola oil which has 20 saturated and 80 unsaturated, you can make it by changing the oil fraction. see, how's good was palm oil!!

Next week, we will visit CPO factory at Dengkil....

ini adalah cereal

normally yang cereal yang kite always get used wheat, rice, barley, maize (corn) and oat kan? tapi bile saya sebut acha, buckwheat ataupun emer, penah tak dengar? mesti tak penah nye...

meh saye introduce satu-satu...

first of all....

tada...

ini adalah buckwheat....

ini pun buckwheat jugak...

ni yang dah undergo processed

ni salah satu resepi...leah amek dari sini

tau tak yang hijau tu pe..sayur tu la...tu name die romanesco cauliflower...

macam bunga...tapi kat malaysia macam tak penah nampak je...kan?

ia juga boleh dimakan manis...huh cam pelik je ayat...

nak tau lebih lanjut pasal buck wheat??tanye la lebai google...banyak je info...

yang kedua kali nya..... jengjengjeng

cube teka ni ape??bukan padi yer...tapi ni acha...atau name scientific nye Digitaria exilis...

macam ni la bentuk die lepas detached....ia juga dipanggil Fonio

ni cara proses die

boleh digunakan untuk buat roti for those yang gluten intolerance...

more information...

Ade banyak lagi ceral yang kite tak tahu....macam Amaranth ni

macam pokok balung ayam je kan?

Millet

Teff

sorghum

tapi kan...

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tak tau la ade kat malaysia tak bende-bende ni....kalau nak cari, Cold Storage ade kot....

beautiful scenery at ladang upm

ini adalah rusa...bila kami sampai mereka seperti jakun, tidak pernah tengok orang...hehehe atau kami ni sangat cantek sehingga mereka terpegun?? hahaha....tapi kat kandang rusa ni tak leh buat bsing nanti derang lari...dari jauh kelihatan seperti batu sebab batu-batu kat situ kaler brown...dah dekat baru nampak...la rusa rupanya....

bila kami nak 'chow' baru mereka datang dekat..lame jugak la nak bagi mereka ni jinak...tapi kami nak pegi dah....nak tengok kambing pulak...hehe next week kite tengok lagi ok?

ini kandang kambing tapi kambing yang tinggal hanya tinggal 7 ekor sahaja..nak tau kenapa?banyak kambing yang mati sebab kene penyakit.dan ade yang sedang dirawat di fakulti veterinar...so yang selamat hanya tinggal 7 ekor.kami tak naik sebab pemandangan die lagi memukau dari kambing-kambing tersebut..hehe

lembu-lembu yang sedang meragut rumput bagaikan di New Zealand!

yang ni kalau anda perasan ia adalah pokok dalam movie lagenda budak setan dan dalam iklan milo?perasan tak?? pegi tengok sekarang, same ke tak same...

Wakaf pastura at the hill top...from here you can see the whole area of ladang UPM. My friend said, before this Che Det always 'lepaking' here after riding horse,,,but now this 'wakaf tak dijaga'...the wood also dah pudar warnanya...

Malaycular Gastronomy

Juadah dari makmal

Oleh Diyanah Anuar
diyanah@bharian.com.my
2010/07/24

Sains pemakanan hasilkan menu lebih kreatif, unik

BAYANGKAN, rupa dan teksturnya umpama puding, namun apabila dijamah, rasanya saling tidak tumpah nasi lemak. Bagaimana agaknya, biarpun tanpa nasi ditanak dengan santan dan sambal power, juadah ini tetap memberikan rasa nasi lemak yang menjadi juadah sarapan popular rakyat Malaysia? Namun, semua ini tidak menghairankan dalam dunia sains pemakanan atau lebih tepat, gastronomi molekular.

Sebelum ini, apabila diperkatakan mengenai hubungan sains dengan makanan, ia lebih dikaitkan dengan pemprosesan, pengawetan dan pembungkusan makanan. Ramai yang tidak tahu bahawa sains dan teknologi (S&T) turut digunakan dalam proses penyediaan makanan atau masakan.

Dari sudut pemahaman yang ringkas, gastronomi molekular ialah kaedah penyediaan dan masakan menggunakan beberapa teknik baru atau pelbagai bahan.
Dalam hal ini, prinsip saintifik digunakan untuk memahami dan mempertingkatkan penyediaan sesuatu masakan. Melaluinya, proses fizikal dan kimia yang berlaku dalam proses penyediaan masakan dapat diketahui.

Antara aspek yang dikaji dalam bidang gastronomi molekular ialah bagaimana sesuatu kaedah pengeluaran makanan mempengaruhi rasa dan tekstur asal bahan dalam makanan. Turut dikaji, bagaimana bahan makanan boleh berubah melalui kaedah masakan yang berlainan atau bolehkah kita memikirkan kaedah baru dalam menghasilkan tekstur dan rasa yang berbeza serta dipertingkatkan? Bagaimana pula aspek keseronokan menikmati makanan boleh dipengaruhi faktor lain - misalnya suasana tempat kita menjamu selera atau mood ketika itu?

Dalam cabang gastronomi molekular, Perancis dikatakan negara paling maju mengembangkan bidang ini. Manakala Argentina, Switzerland dan Sepanyol sudah mempunyai organisasi khusus untuk memajukan bidang ini di negara masing-masing.

Ternyata, gabungan sains dan kulinari dalam gastronomi molekular penuh dengan keseronokan dan kejutan. Baru-baru ini, sisipan Sabtu dipelawa menikmati hidangan gastronomi molekular, hasil gabungan kemahiran dan kreativiti dua penuntut bidang sains dan teknologi pemakanan, Universiti Putra Malaysia (UPM), Nurnisyah Kamaruzzaman, 22 dan Ainul Husna Halim, 21, bersama empat kakitangan Kokopelli Travellers Bistro, Petaling Jaya. Kakitangan terbabit ialah Nurhafizah Nasir, 24, Syed Ubayd Al Edrus, 23, Nadiahanim Isa, 24, dan Sperico Alden, 23.

Berbeza dengan rakan sekuliah yang memilih menjalani latihan industri di kilang atau makmal, Nurnisyah dan Ainul Husna memilih menjalani latihan industri di Kokopelli bagi memperoleh pengalaman berbeza. Selain itu, peluang yang diberi membolehkan mereka mempraktikkan teori sains pemakanan yang dipelajari.

Keputusan yang diambil dua rakan ini tidak sia-sia kerana mereka bukan saja diberi latihan pengendalian makanan, malah berpeluang melakukan eksperimen dengan pengetahuan mereka dalam bidang sains dan teknologi pemakanan. Bertolak dari sini, lahirnya projek akhir bagi kursus pengajian iaitu hidangan Malaycular Gastronomy hasil kerjasama dengan kakitangan serta pemilik Kokopelli, Ariff Awaluddin, 55, dan isterinya, Soraya Yusof Talismail.

Bukan saja penuntut dan kakitangan saja yang berbangga dengan kejayaan Nurnisyah dan Ainul Husna hasil usaha enam bulan mereka, malah Ariff juga teruja dengan kehadiran penuntut UPM menjalani latihan amali di restoran miliknya.

“Saya percaya, tidak ramai yang tahu apa itu gastronomi molekular kecuali mereka yang mempelajari bidang ini.

“Apabila Nurnisyah dan Ainul Husna bercerita mengenai bidang pengajian mereka, kami jadi teruja untuk melihat bagaimanakah rupanya makanan yang dihasilkan menggunakan teknik S&T.

“Kami cukup gembira menerima mereka di restoran ini kerana bukan Nurnisyah dan Ainul Husna saja yang memperoleh pengalaman praktikal, malah kami juga banyak perkara baru daripada mereka,” katanya.

Bagi Ariff, gastronomi molekular sangat menarik dan boleh mewujudkan pengalaman baru dalam bidang penyediaan pemakanan. Selain itu, beliau berpendapat bidang ini boleh berkembang maju di Malaysia.

“Gastronomi molekular membuatkan kita seronok menikmati makanan yang dihasilkan dengan teknik ini malah sentiasa menanti untuk dikejutkan dengan rasanya,” katanya.

Apabila 'puding' rasa nasi lemak

RANGKAIAN hidangan istimewa dikenali sebagai Malaycular Gastronomy kerana ia berteraskan cita rasa juadah asal Asia tetapi kaedah penghasilannya berpandukan prinsip sains dan teknologi (S&T).

Ketika sesi menjamu ‘juadah makmal’ ini dianjurkan, tetamu rata-ratanya belum mempunyai gambaran jelas mengenai gastronomi molekular. Tidak hairanlah, sebelum menjamah makanan, beberapa soalan diajukan kepada pemilik bistro, Ariff Awaluddin, 55. Antara soalan yang ditanya termasuk jenis hidangan dan paling lucu, tetamu mahu kepastian apakah juadah ini selamat dimakan selepas diberitahu ia disediakan mengikut kaedah sains. Berkali-kali Ariff meyakinkan tetamu semua makanan yang disaji selamat dimakan.

Tibalah masa dinanti-nantikan, juadah pembuka selera disajikan. Rupa hidangan persis ulat sutera bersama hirisan salad. Sebelum merasainya, ada yang meneka, ‘ulat’ diperbuat daripada isi ikan dan ayam. Rasa ‘ulat’ ini manis dan lemak manakala hirisan salad masam dan rangup bagai melengkapi rasa ‘ulat’.

Kemudian, antara setiap hidangan, kami diberi minuman dalam gelas kecil untuk ‘mencuci’ rasa makanan di lidah sebelum mencuba juadah seterusnya. Minuman ini dihasilkan daripada campuran limau kasturi, serai, madu, ais dan jus sparkling.

Selepas itu, kakitangan Kokopelli membawa beberapa biji ‘kek cawan’ yang tampuknya berwarna kuning keemasan manakala pastri berona coklat. Masing-masing cukup tertarik dengan kek cawan ini, apatah lagi aroma yang dihidu memikat selera. Apabila bahagian atas kek cawan ini dirasa, serta-merta rasa gulai lemak terbit di fikiran dan apa yang menarik, pastri yang menjadi cawan kepada kek ini saling tak tumpah mempunyai rasa seperti daging.

Turut dihidangkan, burger kecil iaitu lapisan adunan tepung yang anjal di bahagian paling bawah, diikuti ‘sayuran’ dan ‘jeruk’ di tengah-tengah serta ‘daging’ di bahagian paling atas.

Namun, hidangan paling mengujakan pada sesi jamuan itu ialah sepotong makanan umpama puding berwarna merah dan putih, dilengkapi taburan kacang yang ditumbuk dan beberapa keping ikan bilis rangup dicucuk di atas juadah ini. Turut dihias bersama ‘puding’ ini ialah jalur seperti tekstur sos berwarna biru serta timbunan bijian kenyal kecil berwarna hijau serta telur rebus bersaiz ibu jari. Cukup mengagumkan, sebaik secuit ‘puding’ ini dimasukkan ke mulut, rasa sarapan paling popular rakyat Malaysia iaitu nasi lemak begitu terasa. Malah, sambalnya cukup pedas biarpun tiada dilihat secalit sambal atau cili dihidangkan.

Rasa pedas dari ‘puding’ tadi kemudian diredakan dengan hidangan pencuci mulut pertama. Juadah ini secara kasarnya tampak seperti buih berkrim berperisa coklat. Namun apabila dirasa, buih krim ini memberikan rasa seperti minuman kegemaran ramai, teh tarik manakala di bahagian dasarnya ais kisar berperisa teh.

kokopelli cupcake, gmbr kecil - tapai sorbet

Pencuci mulut kedua yang menutup sesi jamuan istimewa pada mulanya disangka ais krim berperisa vanila. Namun, sebaik sesudu kecil ‘ais krim’ dimasukkan ke mulut, begitu jelas terasa pulut tapai dengan gula-gula pop berwarna merah jambu ditabur di atasnya.

Sambil menikmati pencuci mulut ini, Ariff memanggil keenam-enam tenaga kerja Kokopelli dan penuntut UPM yang bertungkus-lumus menyediakan set hidangan gastronomi molekular yang diberi gelaran Malaycular Gastronomy ini. Ketika ini, setiap daripada mereka membuka rahsia, apa sebenarnya hidangan yang dinikmati serta bahan dan teknik yang digunakan untuk menyiapkannya.

Nurnisyah mewakili rakannya yang lain menjelaskan, ‘ulat’ yang dihidang rupa-rupanya isi ikan dory dengan salsa bruschetta. Manakala salad di atasnya ialah hirisan mangga dan lobak merah yang disejuk beku untuk memberi rasa rangup dan segar. Tampuk kek cawan pula sebenarnya kentang lecek yang dimasak gulai lemak daging salai. Manakala pastrinya diperbuat daripada daging salai yang dibentuk seperti pastri kek cawan.

Untuk hidangan burger kecil pula, Nurnisyah berkata, mereka menghasilkan lapisan paling bawah burger menggunakan tepung pulut. Sayuran hijau di atasnya diperbuat daripada daun pegaga. Pada lapisan yang satu lagi, mereka meletakkan hirisan tomato dan bagi mencipta ‘daging’ burger ini, mereka menggunakan isi cendawan. Satu lapis keju turut diletakkan di bawah cendawan ini.

Tambah Nurnisyah, hidangan ‘puding’ yang memberi rasa nasi lemak, sebenarnya juadah yang sama tetapi dalam versi tanpa nasi dan sambal. Mereka menghasilkan lapisan gel yang disangka puding menggunakan santan dan sambal cili yang dicampur beberapa bahan kimia untuk membentuk tekstur. Bijian kenyal yang diperbuat daripada timun juga dihasilkan dengan kaedah saintifik, iaitu menggunakan bahan kimia. Atas daya kreatif mereka, hidangan ini menggunakan warna bendera Malaysia dan diberi nama Jalur Gemilang.

Pasangan pelajar kreatif Nurnisyah dan Ainul Husna mengakhiri cerita, krim buih berperisa teh tarik serta ‘ais krim’ tapai sebenarnya mousse tapai. Ia juga dihasilkan melalui kaedah dan prinsip sains bagi menjadikan bentuk asal makanan ini berbeza daripada biasa namun rasa aslinya kekal.

----> both are my coursemate...and i'm proud with them! and Nisyah wanna start her new molecular gastronomy project soon with another new Kokopelli practical students.