Syawal di kampung

Alhamdulillah, untuk ke sekian kalinya Allah masih mengizinkan kita untuk menikmati nikmat berpuasa, beribadah dan meraikan hari kemenangan di Aidilfitri.

Cakap pasal raya ni, berapa kali saya sakit perut disebabkan oleh angin. Mungkin penangan halia dalam rendang mak mungkin, ataupun disebabkan oleh cara pemakanan yang salah. Yelah, namapun raya kan.. Bila Datang rumah saudara-mara pasti akan dijamu dengan bermacam2 kuih-muih, ketat, burasak, rendang dan macam2 lagi. Maka, tidak hairanlah kalau perut sakit angkara kejutan budaya.. Betul tak? Lepastu semalam tengok iklan ENO di TV mengenai masalah ketidakhadaman dan kekembungan.. Terasa nak cuba satu, tapi masih belum berkesempatan lagi. Huhu

Ok, cukuplah cerita tentang masalah angin. Sebenarnya sekarang ni saya dalam perjalanan untuk ke kampung kakak ipar di melaka. Boring2 duduk belakang ni, kak ipar pun hulur ipad untuk dikerjakan oleh saya... Hehe.. Makaseh ya kak iman=)
Ok, saya rasa post kali ini agak kurang ilmiahnya kan? Maaflah ye.. InsyaAllah nanti saya t unaikan janji untuk share tentang food additive tu ye.. Contohnya macam bahan pengawet, bahan pewarna, emmulsifier dan lain2.

Ok, doakan kami selamat saya sampai ye..

Bakery Lab Test- Chocolate Cake

OBJECTIVES           :

To compare the final product of two different method and ingredient and investigate the factor contributed with the final product’s appearance.

A)   BASIC FORMULA FOR SPECIAL CHOCOLATE CAKE (TREATMENT 1)

NO	Ingredients	Metric
1	Cocoa powder	1 cup
2	Water	1 cup
3	Coarse sugar	½ cup
4	Butter	250 g
5	Self rising flour	250 g
6	Eggs	6 eggs
7	Castor sugar	360 g
8	Vanilla essence	1 teaspoon

METHODS

1.     The chocolate paste was made by heating 1 cup of cocoa powder, 1 cup of water and ½ cup of coarse sugar.

2.     The butter and sugar were mixed by electrical mixer until become light and fluffy.

3.     The vanilla essence and egg was added one at a time which alternate with the flour (it was folded and not mixed).

4.     The cocoa paste and  the mixture were mixed together.

5.     The mixture was divided into 2 tins and baked in a moderate oven 175^oC.

B)    BASIC FORMULA FOR CHOCOLATE CAKE TREATMENT 2

NO	Ingredients	Metric
1	Self rising flour	½ Cup
2	Superfine Sugar	½ Cup
3	Cocoa	2 level tablespoon
4	Salt	A pinch
5	Melted Butter	¼ cup
6	Milk	½ cup
7	Egg	1 unit
8	Vanilla	A little

METHODS

1.     The oven was preheated, and the pan was greased and floured.

2.     All ingredients were placed into a mixing bowl in the above order.

3.     Then they were beaten well for 2 minutes

4.     After that, the batter was poured into a prepared pan.

5.     In preheated oven, the batter was baked at 350^oC for 40 minute until the test cake was done using the toothpick.

RESULTS

NOTES: 

LEFT:  T1

RIGHT: T2

EVALUATIONS

	CRUMB	CRUST
TREATMENT 1	Fine texture, smooth, and even pores	Thin crust
TREATMENT 2	Has tunnel at the centre, dark brown. Soggy	Thick, Tough and harden

  

DISCUSSIONS

Chocolate cake from first recipe gives great texture of crumb and crust of the cake. In contrast, the second cake give a worse texture of the crumb and crust. Both cakes have distinct different in their attributes. This differences can be evaluated from their ingredients itself. Table below shows the baker’s percentage of both cakes. The first cake is denoted as T1, while the second one is denoted by T2.

NO	Ingredients	T1	T2
1	Cocoa powder	86%	28%
2	Water	96%	-
3	Coarse sugar	39.2%	-
4	Butter	100%	112%
5	Self rising flour	100%	100%
6	Eggs	144%	120%
7	Castor sugar	144%	200%
8	Vanilla essence	1 teaspoon	A little
9	Salt	-	4%
10	Milk	-	240%

T1’s recipes shows contained higher percentage of cocoa powder (86%) and eggs (144%). While T2’s recipes give higher concentration of liquid (240%), butter (112%), sugar (200%) and self rising flour. The different amount of liquid contributes to distinct attributes of final product.

Regardless of the richness or ratio of tenderizers and tougheners, all ingredients must be balanced according to their function in a cake batter. For example the structural or toughening ingredients such as eggs and flour should be equalized with tenderizing ingredients like fat and sugar. Likewise the liquid ingredients should be balanced with the dry ingredients. The formation of the starch-protein matrix is important for the support and strength of the cake crumb. When these two ingredients are varied it affects the matrix. The varying sugar concentration will affect the extent of starch gelatinization and denaturation of protein. The addition of increasing levels of sugar in a recipe inhibits these phenomena and thus the matrix is weaker. The weakening of the matrix may make a fluffier, lighter product or make a product that will collapse depending on the ratio used.

Traditional recipes call for the weight of the sugar never to exceed 100% of the weight of flour. However, commercial recipes containing higher levels of sugar (30% or more) are becoming popular. These improve the quality of the cake by increasing the volume, tenderness and softness of the cake. This is possible commercially because of additives currently available. The weight of fat is generally less than 50% of the amount of sugar. The closer to the 50% weight of fat, the better the quality of the cake due to an improvement in tenderness, flavor, grain, texture and moisture. The correct amount of liquid in relation to other ingredients in the cake is essential for a high quality product. The weight of the liquid (liquid: milk, eggs) should be approximately equal to the weight of flour. When the liquid or sugar is too high in relation to the flour, the resultant batter is very fluid and the finished cake will lack structure.

During the heating of the batter several basic phenomena occur. The leavening action of both carbon dioxide and steam, gelatinization of the starch granule and coagulation or denaturation of the egg and flour proteins are three primary phenomenon. The fat melts and moves along the convection currents which arise due to the heat action. As the fat melts, it releases the air it trapped during mixing to the flour-water medium. Enlargement of these air spaces occur in the batter during the latter part of baking. The gas is given off by this batter system as it is heated along with some expansion of the batter.  The gas cells are surrounded by a thin layer of batter which expand with the cells when they are heated. Expansion of the cells increases the pressure within them and also increases the movement of the batter. These bubbles rupture when a maximum pressure inside is reached and the film surrounding the cell resists further expansion. The coagulation of the egg and flour protein and gelatinization of starch causes the resistance to expansion of the cells. at this point the batter becomes set.

 

DISCUSSIONS

Baking involve the gradual transfer of heat from the surface of cakes to their center. As heat travels through, it transforms batter and doughs into baked goods with a firm, dry crust and a softer center. The soft center of baked good consist of air cells surrounded by porous cell walls. These cell walls consist of a network of egg and gluten proteins embedded with starch granules.

In order for a cake to rise, it must have a leavening agent to make the batter increase in volume. Most of the cakes use carbon dioxide, which is released from the baking soda or baking powder in the recipe. This carbon dioxide needs a place to go, so that’s where the sugar comes in. The first step in making a pound cake is to take a fat, such as butter or shortening, or a combination of the two, and beat it with an electric mixer. This incorporates air bubbles. Then, sugar is sprinkled slowly into the butter. As the sharp sugar crystals cut into the butter, tiny pockets are formed and fill with air as the mixer blades pull more butter over the top of the hole to close it. This makes the butter double in volume and become creamy in texture, which is why this procedure is called “creaming.”

If the crystals of the store brand sugar are smaller than the old favorite, or the edges of the crystals aren’t as sharp, they won’t cut into the butter as deeply. This makes a smaller hole, so less air can be pulled through. Then, the eggs are usually added, which adds more volume and allows the mixture to hold even more air. The dry ingredients, including the baking powder, are then added, usually alternating with liquid. When the baking soda or powder comes into contact with liquid, carbon dioxide is released. As the batter heats up, bubbles form and the batter rises. As the carbon dioxide breaks down, the moisture in the cake forms steam, which fills the air pockets our sugar made. Eventually, the steam evaporates, but by this time the protein in the flour has had enough time to set, thus making the cake hold its shape.

 Huda Sakinah

Oh my English! ^0^

 Terjumpa assignment masa tahun 3 dulu.. rasa macam nak share.. Ohh.. My English! ^0^

Describe the physical and emotional environment that typically surrounds your meals, including how it affects you and how it might be improved?

I live in a rent house at Desa Anggerik, Nilai with the capacity of 11 peoples in a house. My house mate come from variety states and most of them are from Kedah and Kelantan. Living with other friends from different states have influenced a little bit of my eating habits nowadays. Before this, I did never taste ‘Budu’ and ‘Tempoyak’, but when I lived in Nilai now, I did love to eat ‘Budu’ after being introduced with my friend from Kelantan. However, I still cannot adapt with ‘Tempoyak’ until now as it taste very awful.

Living in rent house gives me an opportunity to eat in tray with my friends. Although I know that eating in tray can spread the bacteria and so on, but I did find out that eating in tray can improve our relationship.

Living in a rent house also teaches me to cut off my meal. I did learn how to saving money, how to eat in a little amount as we have to share our dishes together. In fact, we did put the limitation prices in order to spend our money for our meals every day.

In campus, there are many foods to be choose. However, I didn’t like the food served without enclosed and being exposed with air and environment in the café as it is highly in risk being contaminated. Thus, I rather preferred to buy food that is served in polystyrene though it is very hard to believe that the polystyrene is not friendly environment and it cannot be denied that nowadays, our earth are being highly in risk to have a lot of waste that cannot biodegradable. Maybe I should bring my own Tupperware in order to avoid using the polystyrene.

BERUS HARAM vs BERUS HALAL?

Salam Ramadhan.. 

Hari ni saya nak berkongsi topik tentang berus. Saya pernah mendapat pengalaman menyertai Geng CSA (Civil Safety Awareness) dalam 3 siri permainan yang dianjurkan oleh Jabatan Kimia Malaysia, Johor. Dalam kuiz ini, saya telah ditugaskan untuk menyediakan 4 kit-permainan untuk 3 stesen iaitu Stesen Mikrobiologi & Zoologi, Stesen Warna, dan juga Stesen Halal Haram. So, pada hari ini, saya berminat untuk berkongsi ilmu dan pengalaman kepada anda mengenai berus haram vs berus halal.

Dalam siri permainan, soalan pertama yang saya lontarkan adalah, 

"Apakah kegunaan BERUS dalam kegunaan harian kita?"

Dan adik2 ni laju je menjawab:

"Cat rumah, buat apam balik, buat kuih, berus gigi, blusher, dan lain2"

Lalu saya tanyakan lagi, "kalau adik pandai, berus ni biasanya dibuat dari apa?
jawab:

"bulu kuda, bulu kambing, bulu ba**.. eh, bulu khinzir"

BINGGO! 

Ini lah yang saya cuba untuk jadikan isu sekarang ni.. 

Sebenarnya isu berus daripada bulu khinzir ini sudah lama menjadi isu dalam masyarakat kita.Cuma yang jadi masalahnya adalah kurang kesedaran dalam kalangan masyarakat dunia tentang keseriusan isu ini.

Cuba anda bayangkan, apam balik yang anda beli di lorong kaki lima menggunakan berus daripada bulu khinzir dan anda memakannya penuh dengan selera! Dan bagaimana pula sekiranya anda mengecat rumah, atau surau, atau masjid menggunakan berus daripada haiwan ini? Dan bagaimana pula pengilang kitab2 agama, AlQuran yang menyapu gam pelekat tapi menggunakan berus yang diperbuat daripada bulu khinzir?

Ya, saya tahu, hukum itu terangkat seandainya kita tak tahu. Jahil. Tapi RUGI kan seandainya Ilmu tu sudah ada, tinggal nak apply tapi anda masih lagi tak mahu sedar-sedar dan tak mahu ambil tahu. 

Untuk pengetahuan, saya pun sebenarnya bukanlah pakar sangat. Cuma saya telah diberi peluang oleh Allah untuk mempelajari selok-belok bagi mengenalpasti bulu dan juga kulit daripada haiwan istimewa ini. Itupun setelah Allah takdirkan saya untuk berpraktikal di Jabatan Kimia. Kalau tidak, alamatnya sampai bila-bila saya tak tahu tentang ini. Alhamdulillah, syukur sangat sebab Allah bagi saya peluang untuk kuasai bidang ni.

Bagaimana mahu mengenali bulu khinzir?

Baiklah, berbalik kepada subtopik kita 'BAGAIMANA MAHU KENALPASTI BULU KHINZIR?'

Saya cuba untuk jadikan artikel ini mudah untuk di fahami dan diamalkan ye.

Ada 2 kaedah mudah yang boleh anda lakukansebagai awam untuk mengenalpasti bulu tersebut:

1: Cabang Tiga pada hujung bulu.

 Pernah tengok tak rambut bercabang? Untuk pengetahuan sahabat2 sekalian, maha suci ALLAH, hanya khinzir sahaja yang memiliki 'rambut bercabang tiga' yang semulajadi. Sebagai contoh, saya lampirkan gambar bulu khinzir sebagai panduan pembaca sekalian.(sumber: sini) 

Ciri-ciri bulu khinzir:

1-Bulu yang rimbun dihujungnya (lebih tepat hujung bercabang)
2-Boleh diubahsuai dengan bahan kimia untuk menjadi lembut atau keras.
3-Susah tertanggal dan jatuh atau cepat rosak.
4-Senang didapati berbanding bulu haiwan lain.

Antara beberapa maklumat penting tentang penggunaan bulu khinzir ini adalah :

Penggunaan bulu khinzir atau khinzir hutan (dipanggil “Bristle”) kerana bentuk mereka yang keras dan kasar.
Hujung bulu khinzir ini mempuyai sifat yang unik iaitu hujungnya yang bercabang (split ends). Bristle daripada wilayah Chungking China adalah yang terbaik untuk digunakan untuk mengecat.
Dan perbezaan antara berus bulu kambing atau biri-biri yang banyak digunakan untuk kaligrafi adalah bahagian hujungnya tidak bercabang seperti bulu khinzir. Bulu kambing atau biri-biri ini mempunyai hujung yang tajam.

Harus diingat, bercabang tiga disini BUKANLAH bermaksud HARUS SEMUANYA MEMPUNYAI CABANG ye!

Baiklah, analisa yang kedua yang boleh dilakukan ialah ujian pembakaran.

2: Ujian Pembakaran

Ujian ini bagi mengenalpasti samada bulu tersebut adalah bulu daripada haiwan atau bukan. Ini kerana, sesuatu yang hidup dan organik biasanya akan menghasilkan bau rambut terbakar apabila dibakar dengan api. Manakala, bahan yang bukan organik ataupun diperbuat daripada polimer akan menghasilkan bau plastik apabila dibakar. Anda boleh cuba dirumah sendiri. Tapi hati-hati ye menggunakan api. Seandainya anda sukar untuk membezakan bau rambut terbakar dan juga plastik terbakar, sebagai inisiatif, anda boleh cuba untuk mencabut sehelai rambut anda dan cuba bakar dan bau ia. (Bagi saya ia adalah inisiatif yang lebih selamat berbanding anda cuba untuk membakar plastik kerana ia akan menghasilkan gas yang tidak bagus untuk tubuh kita).

Sebenarnya ada banyak lagi kaedah yang perlu dilakukan sebagai penganalisis. Seperti kaedah larutan dan juga kaedah mikroskopik. Tetapi cukuplah sampai di sini ya perkongsian saya..

Berus HALAL

Berkenaan dengan Berus bercop Halal seperti gambar dibawah, sebenarnya saya sungguh teruja apabila menjumpai berus ini di sebuah kedai pengedar cat diperumahan saya. Ini semuanya gara-gara keterujaan saya dan mak untuk mengecat rumah sempena Hari Raya ini. Oleh kerana saya mempunyai sedikit ilmu dan pengalaman dalam membezakan bulu-bulu berus ini, justeru saya nekad untuk menemani mak untuk membeli berus dan cat. Cat sudah dibeli, berus sudah diuji dan seterusnya proses mengecat rumah.. Alhamdulillah, seronok dan penat tak terkata.  So, tema raya kami tahun ini adalah hijau+kuning. Hehe.

Pesanan ringkas, Alternatif sudah ada. Cuma pilihan di tangan anda! Kalau tak jumpa berus yang bercop halal, bolehlah manfaatkan ilmu yang telah dikongsikan ye. Selamat beramal!

Ramadhan tinggal 3 hari setangah sahaja..Sayu rasa hati.. Moga kita istiqomah dengan amalan2 seperti tadarus, qiamullail, solat sunat, dan rajin juga untuk puasa2 sunat selepas melalui madrasah Ramadhan ni. InsyaAllah.

Ok, dikesempatan ini saya ingin mohon maaf ye atas keterlanjuran saya, tak kira lah dari sudut percakapan, perbuatan, atau sebagainya. Mohon dihalalkan ye. InsyaAllah next time saya kongsi tentang ilmu lain pula ye.
Assalamualaikum.

HUDA SAKINAH

Sesaat di dunia luar~

Alhamdulillah.. pejam celik.. pejam celik.. hari ini sudah masuk hari yang ke-17 bulan Ramadhan yang penuh berkah.. Moga kita semua memanfaatkan masa sebaiknya..

Orang-orang yang beriman itu (yang sempurna imannya) ialah
mereka yang apabila disebut nama Allah (dan sifat-sifatNya) gementarlah hati
mereka; dan apabila dibacakan kepada mereka ayat-ayatNya, menjadikan mereka
bertambah iman mereka. (Surah Al-Anfal 8: Ayat 2)

Ahlan wasahlan=)

Bismillahirrahmanirrahim..

Alhamdulillah.. Syukur ke hadrat Ilahi kerana Dia masih sudi meminjamkan nikmat Islam & Iman.. nikmat kesihatan & kasih sayang.. Mudah2an kita semua tergolong dalam golongan yang sentiasa bersyukur.. InsyaAllah..


Alhamdulillah.. Menyedari pada pentingnya penulisan dalam dunia dakwah dan penyebaran ilmu ini membuat saya berazam untuk menulis blog semula... InsyaAllah, melalui laman ini mudah2an dapat mengikat, menyubur dan menghidupkan hati saya pada perjuangan Islam.. dan juga saya berhajat untuk berkongsikan sedikit-sebanyak pengetahuan yang saya ada mengenai ilmu-ilmu berkaitan dengan dunia makanan dan bioteknologi.. InsyaAllah. doakan saya dipermudahkan untuk menguasai bidang yang saya ceburi ini..

Saya bukan penulis yang baik.. tapi InsyaAllah,saya akan cuba belajar untuk menulis secara matang dan cuba untuk memperbaiki skill penulisan saya hari demi hari..

Mohon doa dan tunjuk ajar dari kalian ya.. Barakallahufikum!

Huda Sakinah