Crystal Presents “Malaysiaku: a Reimagined Malay Heritage Menu”

Total Page：16

File Type：pdf, Size：1020Kb

Crystal Presents “Malaysiaku: A Reimagined Malay Heritage Menu” Crystal, The St. Regis Kuala Lumpur’s rooftop restaurant, celebrates Merdeka, Malaysia Day and Visit Malaysia 2020 with "Malaysiaku: A Reimagined Malay Heritage Menu". This exclusive 6-course culinary journey through all 14 states of Malaysia is an extension of our popular "Warisan Melayu" dinner. Complementing Crystal's a la carte menu which features reinvented classic Malaysian recipes, the "Malaysiaku" degustation commemorates the country's gastronomic ingredients, flavours and legacy. Malaysiaku A Reimagined Malay Heritage Menu October 10th, November 14th, December 12th and once a month thereafter MYR322+ per person (15% discount applies to Marriott Bonvoy members, all CIMB, HSBC and Maybank card holders) Terengganu Wagyu Beef Kerabu Top Hat Johor Smoked Crab Otak-Otak Penang Sup Mamak Ayam Kampung Selangor Chicken Skewers Sarawak Lobster Umai-Umai Daun Kaduk Perak Beef Short Ribs Rendang Tok Melaka Gula Melaka Onde-Onde Kedah Compressed Caramel Peanut Negeri Sembilan Mambau Smoked Lamb Sabah Crunchy Peanut Candy Perlis Pekasam Red Mullet Kelantan Asam Boi Ice Pahang Honey Jackfruit Mousse About Crystal Crystal, The St Regis Kuala Lumpur's rooftop restaurant located on Level 6 of the hotel, showcases Malaysia’s gastronomic ingredients, flavours and heritage. The restaurant and bar spans two floors, serving reimagined Malaysian cuisine, with signature dishes such as Sambal Crab Cakes, Soft Tacos ‘Ikan Bakar’, Kunyit Fish and Chips, 6-hour Braised Beef Short Ribs Rendang, Chicken Rendang Panini and more. Reimagined classic Malaysian desserts like the Onde Onde Crème Brûlée, the Milk Chocolate, Cameron Highlands Tea and Ginger Cake take centerstage. Over-looking the 131-year-old Perdana Botanical Gardens and Kuala Lumpur’s city skyline, with stunning sunset views and the cool evening breeze, the venue's large outdoor LED screen makes Crystal the perfect choice for live-broadcasted sports events. For more information follow @stregiskl on Instagram and Facebook, call +603 2727 6666 or email [email protected] for more details. Crystal À La Carte Menu Kunyit Fish & Chips Sambal Crab Cakes Daging Masak Hitam Nachos Crystal .

Copy Link

Recommended publications

Hibridisasi Masakan Melayu: Kajian Kes Di Kuala Lumpur
HIBRIDISASI MASAKAN MELAYU: KAJIAN KES DI KUALA LUMPUR ABD. RAZAK BIN AZIZ Malaya of AKADEMI PENGAJIAN MELAYU UniversityUNIVERSITI MALAYA KUALA LUMPUR 2018 HIBRIDISASI MASAKAN MELAYU: KAJIAN KES DI KUALA LUMPUR ABD. RAZAK BIN AZIZ Malaya of TESIS DISERAHKAN SEBAGAI MEMENUHI KEPERLUAN BAGI IJAZAH DOKTOR FALSAFAH UniversityAKADEMI PENGAJIAN MELAYU UNIVERSITI MALAYA KUALA LUMPUR 2018 UNIVERSITI MALAYA PERAKUAN KEASLIAN PENULISAN Nama: ABD. RAZAK BIN AZIZ No. Matrik: JHA080003 Nama Ijazah: Ijazah Doktor Falsafah Tajuk Kertas Projek/Laporan Penyelidikan/Disertasi/Tesis (“Hasil Kerja ini”): HIBRIDISASI MASAKAN MELAYU: KAJIAN KES DI KUALA LUMPUR Bidang Penyelidikan: SOSIO-BUDAYA MELAYU Saya dengan sesungguhnya dan sebenarnya mengaku bahawa: (1) Saya adalah satu-satunya pengarang/penulis Hasil Kerja ini; (2) Hasil Kerja ini adalah asli; (3) Apa-apa penggunaan mana-mana hasil kerja yang mengandungi hakcipta telah dilakukan secara urusan yang wajar dan bagi maksud yang dibenarkan dan apa- apa petikan, ekstrak, rujukan atau pengeluaran semula daripada atau kepada mana-mana hasil kerja yang mengandungi hakcipta telah dinyatakan dengan sejelasnya dan secukupnya dan satu pengiktirafanMalaya tajuk hasil kerja tersebut dan pengarang/penulisnya telah dilakukan di dalam Hasil Kerja ini; (4) Saya tidak mempunyai apa-apa pengetahuan sebenar atau patut semunasabahnya tahu bahawa penghasilanof Hasil Kerja ini melanggar suatu hakcipta hasil kerja yang lain; (5) Saya dengan ini menyerahkan kesemua dan tiap-tiap hak yang terkandung di dalam hakcipta Hasil Kerja
[Show full text]
Bab 9 : Mempromosikan Produk Agropelancongan
106 DASAR AGROMAKANAN NEGARA (2011 – 2020) BAB 9 Mempromosikan Produk Agropelancongan 2011-2020 Bab 9: Mempromosikan Produk Agropelancongan Industri pelancongan di Malaysia semakin Agropelancongan merupakan aktiviti pelancongan berkembang sejak tahun 2000, sepertimana yang berkaitan sektor pertanian berasaskan tanaman, ditunjukkan melalui peningkatan pendapatan dan ternakan, perikanan dan IAT. Fokus negara jumlah kedatangan pelancong ke Malaysia. Kini kepada pembangunan aktiviti pertanian telah industri pelancongan menjadi salah satu pemangkin membuka lembaran baru bagi sektor pelancongan kepada pertumbuhan dan penyumbang utama khususnya aktiviti agropelancongan. Keadaan ini kepada KDNK. Dalam tempoh 2000 sehingga 2009, telah menyediakan peluang pekerjaan di samping jumlah kedatangan pelancong meningkat daripada menambah pendapatan petani dan penduduk luar 10.2 juta kepada 23.6 juta iaitu peningkatan bandar. Antara aktiviti yang mendapat sambutan sebanyak 131%. Jumlah pendapatan daripada dalam agropelancongan ialah lawatan ke dusun industri pelancongan turut meningkat daripada buah-buahan dan ladang ternakan, pusat pertanian RM17 bilion kepada RM53 bilion dalam tempoh dan penyelidikan, homestay dan sebagainya. yang sama. (Carta 9-1) (Carta 9-2) Carta 9-1: Jumlah Pendapatan Berdasarkan Kedatangan Pelancong ke Malaysia Juta Orang RM Bilion 25 60 50 20 40 15 30 10 20 5 10 - - 2000 2005 2009 Pendapatan (RM Bilion) Jumlah Kedatangan Pelancong (Juta Orang) Sumber: Kementerian Pelancongan MEMPROMOSIKAN PRODUK 109 AGROPELANCONGAN Carta 9-2: Produk-produk
[Show full text]
Pencirian Bakteria Asid Laktik Dan Sebatian Aroma Ikan Pekasam (Characterisation of Lactic Acid Bacteria and Aromatic Compounds in Fermented Fish Pekasam)
Sains Malaysiana 46(3)(2017): 439–448 http://dx.doi.org/10.17576/jsm-2017-4603-11 Pencirian Bakteria Asid Laktik dan Sebatian Aroma Ikan Pekasam (Characterisation of Lactic Acid Bacteria and Aromatic Compounds in Fermented Fish Pekasam) WEI CHI TAN, SENG JOE LIM & WAN AIDA WAN MUSTAPHA* ABSTRAK Dalam kajian ini, bakteria asid laktik (LAB) serta sebatian aroma ikan pekasam daripada spesies yang berbeza ditentukan. Persampelan ikan pekasam iaitu tilapia, loma, lampam, sepat dan gelama diperoleh daripada pembekal Perusahaan Ikan Pekasam Kiah di Kuala Kangsar, Perak. Penentuan spesies LAB dijalankan melalui kaedah pencairan bersiri, pengkulturan LAB, ujian katalase, ujian pewarnaan spora serta ujian pengesanan Gram bakteria dan morfologi. Pengesahan spesies LAB dijalankan melalui pengekstrakan asid deoksiribonukleik (DNA), amplifikasi dengan tindak balas rantaian polimerasi (PCR), analisis elektroforesis gel dan penjujukan DNA. Hasil jujukan DNA yang diperoleh dibandingkan dengan jujukan dalam pangkalan data GenBank di NCBI menggunakan BLAST. Didapati Lactobacillus brevis KB290 DNA dan Lactobacillus casei W56 wujud dalam pekasam tilapia, Lactobacillus plantarum 16 dalam pekasam lampam, Lactobacillus casei BD-II kromosom dan Lactobacillus plantarum WCFS1 dalam pekasam sepat, Corynebacterium vitaeruminis DSM 20294 dan Streptococcus anginosus C1051 dalam pekasam gelama. Manakala Staphylococcus carnosus subsp. carnosus TM300 kromosom adalah LAB dominan dalam pekasam loma. Sementara itu, sebatian aroma ditentukan melalui kaedah pengekstrakan cecair menggunakan pelarut metanol dan heksana. Pemprofilan sebatian aroma dijalankan dengan kromatografi gas-spektometer jisimGC-MS ( ). Sebatian aroma dalam ekstrak metanol dan heksana daripada lima jenis ikan pekasam dibandingkan. Bilangan sebatian aroma yang diekstrak menggunakan metanol adalah lebih banyak berbanding dengan yang menggunakan heksana. Sebatian aroma yang paling banyak dikesan adalah daripada pekasam loma.
[Show full text]
1. PENDAHULUAN 1.1 Latar Belakang Buah Durian Dikenal Sebagai Buah Musiman, Sama Dengan Buah Musiman Lainnya, Buah Durian Sering
1 1. PENDAHULUAN 1.1 Latar Belakang Buah durian dikenal sebagai buah musiman, sama dengan buah musiman lainnya, buah durian sering terdapat dalam keadaan melimpah pada waktu musim panen dan sangat sulit diperoleh jika bukan pada waktu musim panennya. Pada daerah-daerah penghasil durian yang mempunyai prasarana (fasilitas) yang bagus maka, distribusi hasil panennya akan cepat. Sedangkan pada daerah-daerah penghasil durian yang mempunyai prasarana (fasilitas) yang tidak memungkinkan untuk mendistribusikan hasil panen buah durian secara cepat, maka hasil panen akan sulit dimanfaatkan secara optimal. Kondisi di atas mendorong penduduk untuk melakukan usaha pengoptimalan nilai produk buah durian dengan cara melakukan pengolahan (pengawetan) antara lain yaitu ; (1) membuat lempok, semacam dodol yang mempunyai daya simpan yang relatif baik, (2) sari buah, dan (3) membuat tempoyak atau asam durian dan lainnya. Hasil pengawetan tersebut akan dapat dimanfaatkan dengan baik untuk di pasarkan atau dikonsumsi sendiri, dan dapat meningkatkan nilai tambah pada buah durian (Irianti, 1986 cit Irvani, 2010). Pengolahan daging durian dapat dikategorikan sebagai pengolahan yang melibatkan mikroba atau diproses secara fermentasi dan pengolahan secara fisika kimia non-fermentasi (Yuliana dan Garcia, 2009). Pengolahan durian secara fermentasi umumnya dibuat secara industri rumahan, di mana memanfaatkan kelebihan durian atau durian yang berkualitas rendah untuk dikonsumsi segar. Pengolahan durian yang dilakukan secara fermentasi tersebut menghasilkan produk yang dikenal dengan nama tempoyak, pekasam atau asam durian. Durian fermentasi atau tempoyak digunakan sebagai bumbu masakan di beberapa daerah beretnis Melayu seperti Lampung, Jambi, Sumatera Selatan, Sumatera Barat (juga dikenal sebagai asam durian), Aceh (disebut Pekasam) dan Kalimantan Barat. Umumnya pembuatan asam durian oleh masyarakat dilakukan secara tradisional dan sifatnya spontan tanpa penambahan inokulum atau kultur murni (Andayani, 2011).
[Show full text]
PREPARED by ROYAL MALAYSIAN CUSTOMS DEPARTMENT for Further Enquiries, Please Contact Customs Call Center
PREPARED BY ROYAL MALAYSIAN CUSTOMS DEPARTMENT For further enquiries, please contact Customs Call Center : 1 300 88 8500 (General Enquiries) Operation Hours Monday - Friday (8.30 a.m – 7.00 p.m) email: [email protected] For classification purposes please refer to Technical Services Department. This Guide merely serves as information. Please refer to Sales Tax (Goods Exempted From Tax) Order 2018 and Sales Tax (Rates of Tax) Order 2018. Page 2 of 130 NAME OF GOODS HEADING CHAPTER EXEMPTED 5% 10% Live Animals (Subject to an import/export license from the relevant authorities) Live Bee (Lebah) 01.06 01 ✔ Live Boar (Babi Hutan) 01.03 01 ✔ Live Buffalo (Kerbau) 01.02 01 ✔ Live Camel (Unta) 01.06 01 ✔ Live Cat (Kucing) 01.06 01 ✔ Live Chicken (Ayam) 01.05 01 ✔ Live Cow (Lembu) 01.02 01 ✔ Live Deer (Rusa) 01.06 01 ✔ Live Dog (Anjing) 01.06 01 ✔ Live Duck (Itik) 01.05 01 ✔ Live Elephant (Gajah) 01.06 01 ✔ Live Frog (Katak) 01.06 01 ✔ Live Geese (Angsa) 01.05 01 ✔ Live Goat (Kambing) 01.04 01 ✔ Live Horse (Kuda) 01.01 01 ✔ Live Oxen 01.02 01 ✔ Live Pig 01.03 01 ✔ Live Quail (Puyuh) 01.06 01 ✔ Live Rabbit (Arnab) 01.06 01 ✔ Live Sheep (Biri-biri) 01.04 01 ✔ Live Turkey (Ayam Belanda) 01.05 01 ✔ Meat & Edible Meat Offal (Subject to an import/export license from the relevant authorities) Beef Bone (Tulang Lembu) (Fresh/ Chilled) 02.01 02 ✔ Beef Bone (Tulang Lembu) (Frozen) 02.02 02 ✔ Belly (Of Pig) (Fresh/ Chilled/ Frozen) 02.03 02 ✔ Boneless Ham (Of Pig) (Fresh/ Chilled/ 02.03 02 ✔ Frozen) This Guide merely serves as information.
[Show full text]
Local Heritage Food As a Significant Factor in Malaysia Gastronomy Tourism
Special Issue: Sustainability, Safety and Security (3S)- Crunch Time Ahead for Hospitality, Tourism, and Travel Industry Hospitality and Tourism Conference 2019 31 October 2019, Malaysia Research Article _______________________________________________________________________ Journal of Tourism, Hospitality & Culinary Arts (JTHCA) Local heritage food as a significant factor 2020, Vol. 12 (1) pp 377-395 © The Author(s) 2020 in Malaysia gastronomy tourism Reprints and permission: UiTM Press Submit date: 29th September 2019 th Accept date: 09 October 2019 Publish date: 29th February 2020 Hafizan Mat Som*1 Nani Masnida Nordin2 Amzari Jihadi Ghazali3 1University College of Yayasan Pahang 2KYP Advanced Skill Centre 3Kolej Professional MARA Indera Mahkota *[email protected] Proposed citation: Som, H. M., Nordin, N. M., & Ghazali, A. J. (2020). Local heritage food as a significant factor in Malaysia gastronomy tourism. Journal of Tourism, Hospitality & Culinary Arts, 12(1), 377-395. Abstract Food has been recognized as an effective promotional and positioning tool for a destination. Similarly, with the increasing interest in local cuisine, more destinations are focusing on food as their core tourism product. For example, France, Italy, and Thailand have been known for their cuisine. The importance of the connection between food and tourism cannot be ignored. Each destination has different levels of attractiveness that can draw tourists from different countries. Malaysia offers various kinds of food, including traditional and modern cuisines.
[Show full text]
Exploring Tourist Experiences in Kampung Beng Homestay Programme 21 Asia-Pacific Journal of Innovation in Hospitality and Tourism APJIHT Vol
DOI 10.7603/s40930-014-0002-2 Exploring Tourist Experiences in Kampung Beng Homestay Programme 21 Asia-Pacific Journal of Innovation in Hospitality and Tourism APJIHT Vol. 3 No. 1 March 2014 pp. 21–40 ISSN 2289-1471 Research Paper Exploring Tourist Experiences in Kampung Beng Homestay Programme Nur Izwani Abdul Aziz, Fatimah Hassan & Mastura Jaafar Universiti Sains Malaysia, Malaysia © The Author(s) 2014. This article is published with open access by Taylor’s Press. Abstract: Throughout the course of any tour, the tourist invariably accrues a range of experiences. Such experiences constitute a perpetual flow of thoughts and feelings that occur during moments of consciousness. The outcome of an experience depends on how an individual, in a specific mood and state of mind, reacts to his or her interactions with the destination. Therefore, tourism service providers must know how a destination enhances the experiences of a tourist, thereby leaving a positive impression and encouraging consumption of all that a destination has to offer. This study used Schmitt’s (1999) experiential modules to elucidate attractions in Kampung Beng, Lenggong, a well-known homestay destination in the state of Perak, Malaysia. Based on a qualitative analysis of the experiences of tourists, we found them amenable to Schmitt’s (1999) classification of experience which includes sensory experiences (sensing), emotional experiences (feeling), thinking experiences (thought), operational experiences (action), and related experiences (belonging). Our findings indicate that Kampung Beng has the potential to become a prestigious tourist attraction, given enough investment, as its natural resources and value- added elements can produce memorable tourist experiences, thereby motivating tourists to return.
[Show full text]
O Rigin Al a Rticle
International Journal of Food Science and Technology (IJFST) Vol. 7, Issue 4, Dec 2017, 11-16 ©TJPRC Pvt. Ltd RUSIP: AN AUTHENTIC FISH FERMENTED PRODUCT FROM BANGKA BELITUNG ISLAND, INDONESIA MICHELLE TAMARA PUTRI, KEZIA JANICE HARIMADI, VIRGIN, FELISHA MELINDA & ANASTASIA VIRGINIA Nutrition and Food Technology Study Program, Faculty of Life Science, Surya University, Tangerang, Banten, Indonesia ABSTRACT The acculturation in Bangka Belitung Island has affected many traditional aspects, including foods. Rusip is a traditional fermented food from Bangka Belitung Island, which is made of anchovy (Stolephorus sp) or known as bilis fish, palm sugar, and salt. This study is conducted to gain knowledge, about the impacts of several ethnics in rusip making and its history in Bangka Belitung Island. In general, Rusip is made by mixing the bilis fish with 7% (w/w) of salt and 5% (w/w) of palm sugar, and then, it is stored in an anaerobic condition. Rusipwas originally made to preserve fish from microbial decay. The abundant amount of perishable fish during fishing time and limitation of transportation in centuries ago have led a simple fermentation technique became a solution for preserving the fish. Bilis fish were used as the main ingredient of rusip due to its abundance in coastal area. The use of palm sugar is influenced by Javanese Article Original culture. Arrack is used as additional ingredients of rusip, by The Chinese, while Malay is prohibited, due to their beliefs. Rusipcan be consumed raw as condiment or cooked as mixture, for sambal and considered as an appetite stimulant, by the people of Bangka Belitung Island.
[Show full text]
Mapping of Touristic Assets for Community Involvement in Rural Tourism of Beriah Valley, Malaysia
MAPPING OF TOURISTIC ASSETS FOR COMMUNITY INVOLVEMENT IN RURAL TOURISM OF BERIAH VALLEY, MALAYSIA HAMZAH JUSOH & HABIBAH AHMAD Social, Environmental and Developmental Sustainability Research Centre (SEEDS) Faculty of Social Sciences and Humanities UNIVERSITI KEBANGSAAN MALAYSIA 43600 BANGI, MALAYSIA Correspondence: [email protected] (Prof. Dr. Hamzah Jusoh) Abstract The tourism sector has become one of the fastest growing economies in both developed and developing countries. As such, tourism is also a key driver of rural development, especially in a marginalized yet endowed with huge potentials for tourism development. In Malaysia, the Beriah Valley has been identified for rural tourism development. However, as of 2016, there is still little effort made in exploring the availability of touristic assets and community involvement in tourism of the entire valley. Taking the perspective of touristic assets comprising nature and cultural factors, this study aims at uncovering the touristic assets and community involvement in making the rural tourism a practical action among the villagers. With a survey carried out in 9 villages and 300 village members of Beriah Valley, this study found that many touristic assets have yet to be developed. The findings revealed that the overall attraction is deemed at the village-sphere of Beriah Valley. The natural touristic asset dominated several villages whereby paddy fields, landscape, scenic hills, lakes and streams of rivers are across villages. Apart from that, the cultural touristic assets comprised the traditional baby crading, ‘berpokong bayi’ and ‘silat’. In fact many of their SME products have been dominating in the tourism circuit of rural gastronomic without their actual consent, and these include ‘ikan pekasam’, ‘kuih tradisional bahulu’ and Banjar traditional foods such as ‘wadai kiping’, ‘kalakatar’ and ‘dodol’.
[Show full text]
Physico-Chemical and Microbial Characteristics and Antibacterial
cess Pro ing & od o T F e c f h o n l o a l o Journal of Food Processing and n r g u y o J ISSN: 2157-7110 Technology Research Article Characteristics of Physicochemistry, Microbiology and Antibacterial Activities from Fermentation of Viscera Fish Sauce Martha Loana Wattimena1, Johanna Louretha Thenu2, Max Robinson Wenno1*, Dessyre M. Nandissa dan1, Dwight Soukotta1 1Department of Fishery Product Technology, Pattimura University, Ambon, Indonesia; 2Fishery Training and Extension Center, Ambon, Indonesia ABSTRACT The fermentation process involved the hydrolysis of lactic acid bacteria, single amino acid and peptide were produced and were accounted for their antibacterial activity. This study aims to determine the physical and chemical characteristics, total lactic acid bacteria, total plate count, and antibacterial activity of tuna viscera sauce. The research results showed physicochemical characteristics including color (L* 8.3, a* 1.3 and b* 5.7), viscosity of 10.38 cP, pH 5.00, salt content of 13.21%, total acid 0.74% and TVBN 28.00 mgN/gr) Proximate analysis were also identified, resulting in moisture 62.87%, ash 1.37%, protein 23.18% and carbohydrate 0.42%. The total lactic acid bacteria and total plate count respectively were 2.3 log CFU/gr and 2.3 × 101 CFU/gr. The results of the antibacterial activity tested on three pathogenic bacteria, Vibrio pharahaemolyticus, Salmonella typhimurium, and Escherichia coli, showed inhibition with the presence of clear zones. Keywords: Tuna fish sauce; Viscera; Fermentation; Physicochemistry; Microbiology; Peptides; Antibacterial activity INTRODUCTION is one of the processed food products through a fermentation process made from fish meal and fish by-products in the form of Tuna is one of the favorite foods in Indonesia.
[Show full text]
Consumption Intention Towards Ethnic Food: Determinants of Dayak Food Choice by Malaysians
Accepted Manuscript Consumption intention towards ethnic food: determinants of dayak food choice by malaysians Hiram Ting, Sharon Tan, Alexandra Nastassia John PII: S2352-6181(17)30007-0 DOI: 10.1016/j.jef.2017.02.005 Reference: JEF 102 To appear in: Journal of Ethnic Foods Received Date: 23 January 2017 Revised Date: 23 February 2017 Accepted Date: 23 February 2017 Please cite this article as: Ting H, Tan S, John AN, Consumption intention towards ethnic food: determinants of dayak food choice by malaysians, Journal of Ethnic Foods (2017), doi: 10.1016/ j.jef.2017.02.005. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. ACCEPTED MANUSCRIPT CONSUMPTION INTENTION TOWARDS ETHNIC FOOD: DETERMINANTS OF DAYAK FOOD CHOICE BY MALAYSIANS Hiram Ting* Institute of Borneo Studies, Universiti Malaysia Sarawak Kota Samarahan, Malaysia [email protected] Sharon Tan Faculty of Accountancy, Finance and Business, Tunku Abdul Rahman University College, Penampang, Malaysia [email protected] Alexandra Nastassia John MANUSCRIPT Institute of Borneo Studies, Universiti Malaysia Sarawak Kota Samarahan, Malaysia [email protected] *Corresponding Author ACCEPTED ACCEPTED MANUSCRIPT CONSUMPTION INTENTION TOWARDS ETHNIC FOOD: DETERMINANTS OF DAYAK FOOD CHOICE BY MALAYSIANS ABSTRACT The awareness and trying of ethnic cuisine have increased due to the developing exchange of trade, movement of ethnicities across the globe, and tourist travelling opportunities.
[Show full text]
AGGREGATION ACTIVITY of LACTIC ACID BACTERIA (LAB) ISOLATED from MALAYSIAN FERMENTED FOODS. 1Ismail, S.N., *2Azmi, N.S., 3Essam
AGGREGATION ACTIVITY OF LACTIC ACID BACTERIA (LAB) ISOLATED FROM MALAYSIAN FERMENTED FOODS. 1Ismail, S.N., *2Azmi, N.S., 3Essam A.M. 1Food Technology Department, Polytechnic Sultan Haji Ahmad Shah, 25350 Kuantan, Pahang 2,3Faculty of Industrial Science and Technology, Universiti Malaysia Pahang, Lebuhraya Tun Razak, 26300, Pahang, Malaysia Abstract One of important probiotic properties of Lactic Acid Bacteria (LAB) is the ability to adhere on intestinal epithelial cells. It is shown as aggregation activity of LAB. However, the probiotic properties of LAB naturally occurring in Malaysian fermented foods still remains unexplored. The aims of this study were to investigate the aggregation activity of isolated LAB from Pekasam (fermented fish), jeruk maman (fermented vegetable), tapai (fermented glutinuous rice) and tempoyak (fermented durian). Twenty isolates were identified their colony morphology, physiological and biochemical test to confirm their genus. All isolates were matched with characteristics of LAB by showing a negative catalase test, gram positive and rod shaped bacteria. They were mesophilic bacteria and survived at 1.5, 2.5, 5, 7.5 and 10 % of salt concentration. Aggregation activity of isolates was determined. Aggregation activity was increased when the incubation time increased. All isolated LAB showed best potential as probiotic. It was concluded that the results obtained from this study could contribute to the potential use of isolated LAB as a probiotic in the food and pharmaceutical industries. Keywords: Aggregation activity, Lactic Acid Bacteria, Probiotic, Fermented food 1. Introduction Probiotics are live microorganisms, when ingested in an adequate amount will contribute to a positive effect on the health (Hotel & Cordoba, 2001). They are recognized as “generally regarded as safe” and desirable micro flora in the gastrointestinal tract (Tannock, 1997).
[Show full text]