Name:
Khairul Bariah Sulaiman

Current Position:
Research Officer

Area of specialization:
Cocoa post-harvest technology (including harvesting, fermentation and drying), Microbe diversity, Food chemistry, Flavour compounds, Biomarkers, Molecular biology, Biochemistry.

Qualification & University:

PhD in Food Processing & Preservation,
USM, 2014 – 2018

MSc. in Environmental Sciences (Biotechnology), UKM, 2000 – 2002

BSc. (Hons) in Molecular Biology (Biochemistry), UKM, 1996 – 1999

Professional Affiliation:
None

Publications : 

Jurnal

1.      Noraziah Mohamand Zin, Auni Nadzirah Abd Rashid, Nur Asyikin Zulkhairi, Nur Aqilah Ridzman, Khairul Bariah Sulaiman, Nur Faizah Abu Bakar, Asif Sukri. (2022). Isolation of lactic acid bacteria from cocoa bean fermentation as potential antibacterial agent against ESKAPE pathogens. Sains Malaysiana. Accepted.

2.      Khairul Bariah, S. and Husin, S. (2021). Isolation of lactic acid bacteria from cocoa fermentation as the potential starter cultures for enhancing flavour quality. Malaysian Cocoa Journal.13(2): 150 – 157.

3.      Yei‐Kheng Tee, Khairul Bariah, Badrul Hisyam Zainudin, Kian‐Chee Samuel Yap, Ning‐Geng Ong.(2021). Impacts of cocoa pod maturity at harvest and bean fermentation period on the production of chocolate with potential health benefits. Journal of the Science of Food and Agriculture 102(4): 1576-1585. doi: https://doi.org/10.1002/jsfa.11494.

4.      Nur Emalina Zolkopli, Khairul Bariah S, Cahyo Budiman, Azwan Awang.(2021). Effect of Clonal Variety and Fermentation Duration on Cocoa Flavor. Transactions on Science and Technology 8(2): 104-109.

5.      Khairul Bariah, S., Tajul Aris, Y., Fazilah, A., Husin, S., Wan Aidah, W.I. and Abd Manan A.R.(2020). Sensory properties of cocoa liquor from different pods storage and fermentation duration using shallow box. Malaysian Cocoa Journal 2020, Vol.12(1): 103-109.

6.      Khairul Bariah, S., Fazilah A. and Husin, S. (2019). Characterization on the colour of the dried cocoa beans from different fermentation duration using a shallow box. Malaysian Cocoa Journal. Vol.11: 194-201.

7.      Tee, Y. K., Balasundram, S., Ding, P., Mohd Hanif, A. and Khairul Bariah. (2019). Determination of optimum harvest maturity and non-destructive evaluation of pod development and maturity in cacao (Theobroma cacao L.) using a multiparametric fluorescence sensor. Journal of the Science of Food and Agriculture 99(4):1700-1708. doi: 10.1002/jsfa.9359. Epub 2018 Oct 17.

8.      Sauid, S. M., Rabiatul Adawiyah, M. and Khairul Bariah, S.(2018). Effect of pods storage and fermentation duration on proanthocyanidins content in Malaysian cocoa beans. Malaysian Journal of Chemical Engineering & Technology 1(2018):33–37

9.      Khairul Bariah, S., Yang, T.A. and Fazilah A. (2017). Colour and antioxidant properties of cocoa beans from different duration of pods storage and fermentation using shallow box. MATTER: International Journal of Science and Technology 3(2):295-307.

10. Khairul Bariah, S., Fazilah A. and Yang, T.A. (2017). Effect of cocoa pods storage on the temperature and physicochemical changes during shallow box fermentation. International Journal of Innovative Science, Engineering & Technology, Vol: 4(12): 197-203.

11. Teng-Sin, O., Sepiah, M. & Khairul Bariah, S. (2016). Effect of yeast species on total soluble solids, total polyphenol content and fermentation index during simulation study of cocoa fermentation. International Journal of Innovative Science, Engineering & Technology, Vol: 3(7): 477-483.

12. Khairul Bariah, S., Yang, T.A. and Nur Hamizah, S. (2016). Effect of pods storage and fermentation duration on bioconversion of proanthocyanidins in Malaysian cocoa beans. Malaysian Cocoa Journal 9(2): 102-109.

13. Ganeswari, I., Khairul Bariah, S., Amizi, M.A & Sim, K.Y. (2015). Effects of different fermentation approaches on the microbiological and physicochemical changes during cocoa bean fermentation. International Food Research Journal 22(1): 70-76.

14. Khairul Bariah, S., and Tajul A.Y. (2015). Color characteristics of dried cocoa using shallow box fermentation technique. International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering Vol: 9(12):1170-1174.

15. Khairul Bariah, S., Wan Aidah, W.I. and Tajul, A.Y. (2014). Effect of fermentation duration using shallow box on pH, equivalent percent fully brown and flavour attributes of Malaysian cocoa beans. Journal of Applied Science & Agriculture, 9(11):104-108.

16. Khairul Bariah, S. (2014). Impact of Fermentation Duration on the Quality of Malaysian Cocoa Beans Using Shallow Box. KKU Research Journal, 19:74-80.

Chapter in the books

1. Lee, C. H., Albert, L., Khairul Bariah, S., Mohamed Helmi, S., Rozita, O., Mohammad Rizman, N. M., Paulus, L., Mohamad Jaafar, H., Stephen, M. and Raize, S. H. (2014). Manual Latihan: Keselamatan koko – pembangunan modal insan dan perkongsian pengetahuan dalam piawaian sanitari dan fitosanitari (SPS) koko di Asia Tenggara (stdf/pg/381). Lembaga Koko Malaysia, Kota Kinabalu. (Terjemahan).

2. Ahmad Kamil, M. J., Alias, A., Azmi, C. A., Boney, M., Harnie, H., Haya, R., Khairul Bariah, S., Lee, C. H., Meriam, M. Y., Mohd Yusoff, A. S., Mohd Zamri, A. Ghani, Mohamed Helmi, S., Navies, M., Nuraziawati, M.Y., Nurfadzilah, M., Rozita, O., Saripah, B. & Shari Fuddin, S. 2013. Cocoa Planting Manual, Sustainable Cocoa. Sabah, Malaysia: Malaysian Cocoa Board

Conferences
1. Nur Emalina, Z., Azwan, A., Cahyo, B. and Khairul Bariah, S. (2018). Effect of clone and fermentation duration on cocoa flavor of three Malaysian cocoa clonal varieties. International Conference of Sustainable Agriculture (ICSA), Sandakan, Sabah, 20-21 September 2018.

2. Khairul Bariah, S., Fazilah A., Yang, T.A. and Husin, S. (2018). Comparison on flavour attributes and aroma compounds of cocoa beans from different fermentation duration. Malaysian Annual Scientist Workshop (MASW 2018), Santubong, Sarawak, 6th August 2018.

3. Khairul Bariah, S. and Fazilah A. (2018). Effect of different fermentation duration of Malaysian cocoa beans on volatile compounds. Oral presentation at 20th World Congress on Nutrition & Food Sciences, 14-16 May 2018, Radisson Narita, Tokyo, Japan.

4. Khairul Bariah, S., Yang, T.A., Fazilah A., Husin, S., Wan Aidah, W.I. and Abd Manan, A.R. (2017). Sensory properties of cocoa liquor from different pods storage and fermentation duration using shallow box. Oral presentation at Malaysian Cocoa Board Annual Scientific Workshop 2017. Grand Borneo Hotel, Kota Kinabalu, Sabah.

5. Khairul Bariah, S., Yang, T.A. and Fazilah A. (2017). Effect different fermentation duration of Malaysian cocoa beans on colour and antioxidant properties. Oral presentation at 16th International Conference on Researches in Science & Technology (ICRST), 14-15 July 2017, Bali, Indonesia.

6. Khairul Bariah, S. & Tajul, A. Y. (2015). Color Characteristics of Dried Cocoa Using Shallow Box Fermentation Technique. Oral presentation at “ICFND 2015: International Conference on Food, Nutrition and Diagnostics”, Dec 17-18, 2015, Bangkok, Thailand.

7. Khairul Bariah, S. & Tajul, A. Y. (2015). Comparative Study on Sensory Profiles of Liquor from Different Dried Cocoa Beans”. Oral presentation at “ICAFE 2015: International Conference on Agricultural and Food Engineering”, Dec 03-04, 2015 Penang, Malaysia.

8. Khairul Bariah, S. & Tajul, A.Y. (2014). Relative changes in ph and acidity during curing of cocoa beans; A Preliminary Study. Poster presentation at 39th Annual Conference of the Malaysian Society for Biochemistry and Molecular Biology, 25-26thJune 2014, Sama-Sama Hotel, KLIA, Sepang, Malaysia.

9. Khairul Bariah, S. 2013. Impact of fermentation duration using shallow box on the quality of Malaysian cocoa beans. Oral presentation at The 5th International Conference on Fermentation Technology for Value Added Agricultural Products. 21-23 August, 2013. Centara Hotel & Convention Centre, Khon Kaen, Thailand.

10. Khairul Bariah, S. & Tan, S.C. (2013). Rapid extraction of Vicilin (7S)-Class Globulin from cocoa seeds. Poster presentation at Malaysian International Cocoa Conference. 7-8 Oktober, 2013. Sunway Pyramid Convention Centre, Kuala Lumpur.

11. Ooi, T.S., Sepiah, M. and Khairul Bariah, S. 2013. Isolation and Identification of yeast species involved in cocoa shallow box fermentation. Poster presentation at Malaysian International Cocoa Conference. 7-8 Oktober, 2013. Sunway Pyramid Convention Centre, Kuala Lumpur.

12. Khairul Bariah, S. 2012. New fermentation technique to improve slimy fermentation of cocoa beans. Poster presentation at International Conference on Food Science and Nutrition 2012, 2-4th April, Kota Kinabalu.

13. Khairul Bariah, S. (2007). Correlation of cocoa flavour with the concentration of vicilin (7S)-class globulin. Oral presentation at 2007 Conference on Plantation Commodities, 3rd-4th July 2007, PWTC, Kuala Lumpur.

14. Khairul Bariah, S. and Furtek D.B. (2005). Selecting cocoa trees that produce bean with high cocoa flavour. Oral presentation at 2005 Conference on Biotechnology of Plantation Commodities, 9-11 August 2005. MIECC Seri Kembangan, Selangor.

15. Khairul Bariah, S. (2005). Effect of fermentation cover on the quality of Malaysian cocoa beans – A preliminary study. Poster presentation at Malaysian International Cocoa Conference 2005 (MICC’05), 18th – 19th July 2005, Sunway Pyramid Convention Centre, Kuala Lumpur.

16. Khairul Bariah, S. & Douglas, F. (2004). Improving the Flavor of Malaysian Cocoa by Molecularly Fingerprinting Trees for Storage Protein Alleles (MCB Tech 025). Oral presentation at ‘Seminar Komersilisasi’, 13th April 2004, Marriott Hotel, Putrajaya.

17. Douglas, F., Rosmin, K., Tan, C.L., Lea, J., Azhar, M., Meriam, M.Y., Khairul Bariah, S., Kelvin, L. & Lee, M.T. (2003). Biotechnology Research by Malaysian Cocoa Board. Poster presentation at 14th International Cocoa Research Conference, 13th-18th October 2003, Accra, Ghana.

Teaching Experience

1. Co- Supervisor for PhD student Norzulaiha Binti Abd Karim, Universiti Malaysia Sabah. On-going.
2. Co- Supervisor for Master student Nur aziawati Mat Yazik, Universiti Putra Malaysia. On-going.
3. Co- Supervisor for Auni Nadzirah Binti Abd Rashid, Universiti Kebangsaan Malaysia. Final year 2019. (Thesis has been submitted).
4. Co- Supervisor for Ooi Teng Sin, University Malaysia Sarawak. Master student Graduate 2015
5. External Co- Supervisor for Adawiyah Binti Mahmun. Final year research projects I and II Universiti Teknologi Mara. (2016).
6. External Co- Supervisor for Ooi Teng Sin. Final year research project University Malaysia Sarawak. (2012).
7. External Co- Supervisor for Ganeswari A/P Ilankeswaran. Final year research project University Malaysia Sabah. (2012).
8. Industrial Supervisor for more than 10 interns from varies university such as UPM, UTM, UiTM, UMS, UNIZAR, UNISEL, IIUM, UNIMAS, UMK and UPSI
9. Trainer for CocoaSafe: Capacity building and knowledge sharing in SPS and food safety in Southeast Asia project.
10. Lecturer (Penceramah) for ‘Kursus Teknologi Pengurusan Tanaman Koko’ and Kursus Lanjutan Teknologi Koko’ .

Working experience:

1. Research Officer at Malaysian Cocoa Board (April 2002 – till now)
2. Graduated Research Assistant under Faculty of Science & Technology, UKM (Ogos – November 1999).
3. Research Assistant under Department of Biochemisry, Faculty of Life Sciences, UKM (April – July 1999).

Office address:
Peti surat 30, Jalan Sg. Dulang,
36307 Sg. Sumun, Perak Darul Ridzuan.

Tel.:
6-05-6488176

Fax:
6-05-66489151

Email:
kaybee@koko.gov.my

Personal Website: