Al-Khubara' : Directory of Expert

ACADEMIC QUALIFICATIONS

PhD in Sains Makanan Dan Pemakanan (2004)
Master in Sains Makanan Dan Pemakanan (2000)
Bachelor in Sains Hayat Dengan Pengurusan (1996)

EXPERTISE

Nutraceuticals
Food Analysis
Halal Products
Product Development

Resume Curriculum Vitae

Scopus H-Index : 6

PROF. MADYA DR. ALINA BINTI ABDUL RAHIM

PENSYARAH UNIVERSITI DS14

Faculty

Fakulti Sains Dan Teknologi

Usim Expert: https://iinova-registration.usim.edu.my/alina

Phone: 06-7988777

E-mail: alina@usim.edu.my

RESEARCHER ID

Scopus ID Orcid ID Google Scholar

16. PHYSICO-CHEMICAL STABILITY OF BANANA AND CASSAVA CHIPS DURING STORAGE UNDER DIFFERENT PACKAGING CON

2011 GERAN PENYELIDIKAN FUNDAMENTAL COMPLETED CO-RESEARCHER
17. OXIDATIVE STABILITY OF FAT MODEL SYSTEMS IN SELECTED MALAYSIAN FOOD INDUSTRY BY PRODUCTS

2010 GERAN KPT COMPLETED MAIN RESEARCHER
18. THE DEVELOPMENT OF HALAL TRACEABILITYPROCEDURES FOR LOCAL AND EXPORT MARKET OF HALAL PRODUCTS

2009 GERAN KPT COMPLETED CO-RESEARCHER
19. DEVELOPMENT OF METHODS IN DETECTION OF CHOLESTEROL OXIDISED PRODUCTS

2007 GERAN KPT COMPLETED MAIN RESEARCHER
20. ANALISIS KOLESTEROL OKSIDA DI DALAM PRODUK DAGING TERPROSES YANG MENGGUNAKAN STEARIN SAWIT MERAH SEBAGAI GANTIAN LEMAK HAIWAN

2007 GERAN PENYELIDIKAN FUNDAMENTAL COMPLETED MAIN RESEARCHER

Research Progress Type of Grant

Completed: 20 (91%)

Ongoing: 2 (9%)

Al-Khubara' : Directory of Expert

ACADEMIC QUALIFICATIONS

EXPERTISE

Scopus H-Index : 6

PROF. MADYA DR. ALINA BINTI ABDUL RAHIM

16. PHYSICO-CHEMICAL STABILITY OF BANANA AND CASSAVA CHIPS DURING STORAGE UNDER DIFFERENT PACKAGING CON

17. OXIDATIVE STABILITY OF FAT MODEL SYSTEMS IN SELECTED MALAYSIAN FOOD INDUSTRY BY PRODUCTS

18. THE DEVELOPMENT OF HALAL TRACEABILITYPROCEDURES FOR LOCAL AND EXPORT MARKET OF HALAL PRODUCTS

19. DEVELOPMENT OF METHODS IN DETECTION OF CHOLESTEROL OXIDISED PRODUCTS

20. ANALISIS KOLESTEROL OKSIDA DI DALAM PRODUK DAGING TERPROSES YANG MENGGUNAKAN STEARIN SAWIT MERAH SEBAGAI GANTIAN LEMAK HAIWAN

1. LOOKING AT THE BEAUTY OF HALAL THROUGH THE STIMULUS-ORGANISM-RESPONSE MODEL AND GENDER PERSPECTIVES: THE CASE OF INDONESIAN MUSLIM

JOURNAL OF ISLAMIC MARKETING

2. A SHORT REVIEW OF MULTIFUNCTIONAL ROLES OF BACTERIOCINS

INNOVATIONS IN STEAM: RESEARCH & EDUCATION

3. PENGESANAN RESIDU NAJIS DAN BULU DALAM GLIKOPEPTIDA DARIPADA PRODUK SAMPINGAN SARANG BURUNG WALIT DAN IMPLIKASNYA TERHADAP STATUS HALAL

SAINS MALAYSIANA

4. CONSUMER EMOTIONS AND BEHAVIORS: DOUBLE MODERATION OF SIGN VALUE AND SOURCE MARKET

CROSS CULTURAL & STRATEGIC MANAGEMENT

5. HALAL COSMETICS INDUSTRY FOR SUSTAINABLE DEVELOPMENT: A SYSTEMATIC LITERATURE REVIEW

INTERNATIONAL JOURNAL OF BUSINESS AND SOCIETY

1. MICROBIAL AND ANTIOXIDANT ANALYSIS OF MINT CHEWABLE GUMMIES INCORPORATED WITH MORINGA OLEIFERA, SYZYGIUM AROMATICUM AND PLECTRANTHUS AMBOINICUS

THE 5TH INTERNATIONAL ELECTRONIC CONFERENCE ON FOODS

2. ADDRESSING HALAL INDUSTRY SUSTAINABILITY THROUGH HALAL CERTIFICATION BODIES AND IR.4.0 TECHONOLOGY ADLIN MASOOD & ALINA ABDUL RAHIM

THE 3RD INTERNATIONAL HALAL MANAGEMENT CONFERENCE (3RD IHMC 2021)

3. HALAL CERTIFICATION OF KOREAN FOOD IN MALAYSIA: THE CHALLENGES AND STEP AHEAD

E-PROCEEDINGS 8TH INTERNATIONAL ISLAMIC ECONOMIC SYSTEM CONFERENCE 2019 (I-IECONS 2019) ?SUSTAINABLE SOCIAL AND ECONOMIC WELL-BEING? ORGANIZED BY FACULTY OF ECONOMICS

4. SYNERGISING HALLYU AND HALAL ECONOMY FOR WEALTH CREATION

E-PROCEEDINGS 8TH INTERNATIONAL ISLAMIC ECONOMIC SYSTEM CONFERENCE 2019 (I-IECONS 2019) ?SUSTAINABLE SOCIAL AND ECONOMIC WELL-BEING? ORGANIZED BY FACULTY OF ECONOMICS

5. AN EMERGING FRONTIER IN WEALTH CREATION FROM ISLAMIC KNOWLEDGE AND UNDERSTANDING THROUGH HALAL ECONOMY AND K-POP CULTURE

THE MIDDLE EAST IN AN ERA OF TRANSITION, REORGANIZATION OF REGIONAL ORDER AND SEARCH FOR PARTNERSHIP

1. MEMANAFAATKAN TEKNOLOGI IR4.0 MELALUI HASILAN SAWIT UNTUK MENCAPAI KESELAMATAN MAKANAN

INOVASI DALAM PENGURUSAN MINYAK SAWIT MALAYSIA

2. APPLICATION OF NANOTECHNOLOGY IN THE PACKAGING OF EDIBLE MATERIALS

PREPARATION OF PHYTOPHARMACEUTICALS FOR THE MANAGEMENT OF DISORDERS THE DEVELOPMENT OF NUTRACEUTICALS AND TRADITIONAL MEDICINE

3. THE BENEFITS OF COFFEE AND CAFFEINE TO THE UMMAH ALINA ABDUL RAHIM

FOODS & BEVERAGES IN ISLAMIC & SCIENCE PERSPECTIVES

4. IHRAM-USIM�S EXPERIENCES IN ESTABLISHING PROFESSIONAL HALAL ANALYST PROGRAM: TRAINING AND SERVICES FOR HALAL RELATED INDUSTRIES

PIONEERING ISLAMIC SCIENCE, SPEARHEADING KNOWLEDGE

5. PENJENAMAAN HALAL: SATU PARADIGMA BARU

PERKEMBANGAN DALAM INGREDIEN MAKANAN: CABARAN MALAYSIA DALAM MENANGANI ISU HALAL

1. BEST PRACTICES FOR HALAL INDUSTRY: INGREDIENTS

2. PEMAKANAN ISLAM PENJANA KANAK-KANAK PINTAR

3. THE DEVELOPMENT OF ECONOMICS AND MUAMALAT PRACTISES

4. SAINS ISLAM MERENTASI ZAMAN

5. ISSUES IN LAW AND SYARIAH

1. PROGRAMME STANDARDS: HALAL STUDIES, FIRST EDITION 2020, MALAYSIAN QUALIFICATIONS AGENCY, MERCU MQA NO. 3539, JALAN TEKNOKRAT 7, CYBER 5, 63000 CYBERJAYA, SELANGOR

2. PROTOCOL FOR SAMPLING AND METHOD OF ANALYSIS FOR MALAYSIAN FOOD COMPOSITION DATABASE

1. NUR AMERA SHAHIRAH BINTI MOHAMAD ZARINI

PRODUCTION OF FERMENTED READY-TO-DRINK (RTD) BEVERAGE, CULTURE DRINK AND ICE CREAM FORTIFIED OF FUNCTIONAL INGREDIENT ISOLATED FROM EDIBLE BIRD'S NEST AND DUCKWEED

2. NURUL IZZATI BINTI BAHRIN

TO STUDY THE DEVELOPMENT OF HALAL COSMETIC AND ROLE OF RELEVANT AUTHORITY THAT MONITOR THE OVER CLAIM BY ENTREPRENEUR IN MALAYSIA

3. WAN AINAA MARDHIAH BINTI WAN ZAHARI

DEVELOPMENT OF FEQH LABORATORY FRAMEWORK IN MALAYSIAN PUBLIC UNIVERSITIES

4. MUHAMMAD ZHAFIR BIN MOHD HISHAMUDDIN

ANTIOXIDANTS ACTIVITIES AND BIOACTIVE COMPOUND OF PHYLLANTHUS ACIDUS FRUIT

5. SHAZAMAWATI BINTI ZAM HASHARI

DETERMINATION OF CHOLESTEROL OXIDATION PRODUCTS (COPS) IN MEAT PRODUCTS USING GAS CHROMATOGRAPHY - MASS SPECTROMETRY TRIPLE QUADRUPOLE (GC-MS-MS)

1. DEVELOPING HALAL INDUSTRY IN ASEAN

UNIVERSITAS INDONESIA THE INDONESIAN MINISTRY OF HIGHER EDUCATION UNDER THE SCHEME OF PENELITIAN DASAR UNGGULAN PERGURUAN TINGGI

2. INTERNATIONAL HALAL CONSULTATION FOR SEJONG HALAL AUTHORITY

SEJONG HALAL AUTHORITY, SEOUL KOREA

3. HALAL FOUNDATION TRAINING ZHENGZHOU CHINA

LONGMAI (HK) GLOBAL HALAL RESOURCE CENTRE AND ARA HALAL CERTIFICATION SERVICES CENTER

4. VISIT OF 4 ORGANIZATIONS FROM GANGSU PROVINCE TO USIM

NORTWEST MINZY NATIONALITIES UNIVERSITY

5. 1.CURRENT ISSUES OF FOOD ADULTERANTS/ CONTAMINANTS 2. FOOD ADDITIVES

IHRAM

1. Nachos Masak Lemak Cili Padi

2. Milk Bun-Nana

3. A NEW INTEGRATED FRAMEWORK FOR DIAGNOSING VIABILITY OF THE HALAL COSMETIC CERTIFICATION SYSTEM IN MALAYSIA

4. BURGER NUSANTARA

5. KIUB BUNGA KANTAN

1. ACADEMIC ADVISOR

MQA

2. ACADEMIC ADVISOR

MQA

3. ACADEMIC ADVISOR

ICOE BIOTECHNOLOGY,FACULTY OF INDUSTRIAL SCIENCES & TECHNOLOGY, UNIVERSITI MALAYSIA PAHANG.

4. ACADEMIC ADVISOR

UNIVERSITI KEBANGSAAN MALAYSIA-EXTERNAL ASSESSOR