Persepsi Pelajar Terhadap Pendidikan Keusahawanan: Kajian Terhadap Pelajar Program Keusahawanan

Faktor kesukaran mendapatkan pekerjaan dalam kalangan graduan merupakan satu permasalahan pada masa kini. Saban tahun, masalah pengangguran ini telah menjadi satu isu yang kritikal kepada negara dengan peningkatan jumlah graduan yang tidak mendapat pekerjaan selepas menamatkan pengajian. Justeru itu, pengenalan kepada pendidikan keusahawanan di universiti Malaysia telah dilakukan oleh kerajaan untuk mendedahkan pelajar kepada peluang kerjaya dalam perniagaan sekaligus mengurangkan masalah pengangguran di negara ini. Oleh itu, kajian ini dijalankan untuk mengkaji persepsi pelajar terhadap pendidikan keusahawanan dalam membentuk niat keusahawanan. Persepsi pelajar terhadap pendidikan keusahawanan ini diukur berdasarkan tiga pembolehubah iaitu kurikulum keusahawanan, kaedah pengajaran dan peranan universiti. Rekabentuk kajian adalah berbentuk kajian tinjauan dimana data dikumpul melalui pengedaran borang soal selidik. Borang soal selidik yang diedar adalah berbentuk soalan tertutup dengan skala Likert 5 mata. Seramai 114 orang pelajar yang mengambil bidang Ijazah Sarjana Muda Perniagaan (Keusahawanan) telah dipilih menerusi kaedah persampelan bertujuan. Data kajian dianalisis dengan menggunakan perisian Statistical Package for Social Science (SPSS) versi 23.0. Dapatan kajian menunjukkan bahawa kurikulum keusahawanan dan kaedah pengajaran menunjukkan hubungan yang signifikan terhadap niat keusahawanan. Namun, bagi pembolehubah peranan universiti pula menunjukkan sebaliknya iaitu tidak mempunyai hubungan yang signifikan terhadap niat keusahawanan. Secara kesimpulannya, kurikulum dalam pendidikan keusahawanan dan kaedah pengajaran oleh pensyarah dapat membantu meningkatkan niat pelajar untuk menceburi bidang keusahawanan

Leadership, task load and job satisfaction: A review of special education teachers perspective

There are studies that prove that, leadership affects every thing in an organization. There are even opinions stating that leadership is a mirror to the organization it leads. In determining the success or failure of an organization, leadership is also one of the key factors. So it is undeniable that, leadership is also what determines the workload and also the job satisfaction of a staff in the organization. Discussions on leadership do not stop in a large organization, but are also widely discussed within the scope of a school. Previous studies have shown that the influence of leadership is very large in determining the climate of a school. There are also studies that lead to a more focused part of the school that is special education. This survey was conducted to examine the influence between the leadership of head teachers, workload and job satisfaction of special education teachers. The findings of this study are expected to provide a more focused picture of special education

The Mediating Role of Institutional Support on Relationship between Technology Acceptance Model (TAM) and Student Satisfaction to Use eLearning during Covid-19 Pandemic: The Study of Private University in Malaysia

In these two years, E-learning system has fully become the teaching tools of higher education institutions in Malaysia after lockdowns due to Covid-19 pandemic. Universities strive hard to work with E-learning platforms in providing an effective learning environment and rich online courses for university’s students, but many research findings show that the e-learning teaching outcome is not up to expectation. This study aims to assess the role of institutional support as a mediator on the relationship between variables of Technology Acceptance Model (TAM) and satisfactions of university’s student to use e-learning during COVID-19 pandemic period. Respondents are among 344 students from different study major who had to study through e-learning education amidst pandemic in private university in Malaysia. The data collected used structures questionnaire and are analyzed by using SPSS. The result of this study reveals that institutional support has partially been mediated on the relationship between satisfaction of student and variables from TAM model namely perceive usefulness and perceive ease of use. The result of this study provides an idea for higher education institution to develop successful online platform in enhancing student’s learning satisfaction

Utilization of milkfish bone flour (chanos Chanos forskal) as complementary health Foods

Background: Milkfish (Chanos chanos, Forskal) is one of the strategic commodities to fulfill protein needs that are relatively inexpensive and favored by consumers in Indonesia. The use of milkfish bones (solid waste) is a natural source of Ca for food and supplements. This research is a strategy to maximize the utilization of milkfish resources while effectively reducing waste from the fishing industry. Objectives to find out the content of milkfish bone extract as a complementary health foods. Methods: Experimental laboratory design with a post test only with control group design, this research was conducted at the Biopharmaca Laboratory of the Faculty of Pharmacy, Hasanuddin University. Sampling was done using convenience sampling method. The location of sampling and research in the milkfish aquaculture Barru Regency South Celebes, Pharmacy Laboratory of Alauddin State Islamic University of Makassar and Makassar Health Laboratory Center. Determination of the mineral and vitamin contents of milkfish uses three stages of analysis namely mineral analysis and vitamin analysis. Result: The results of the analysis of milkfish bone extract it was found that the milkfish bone extract the highest content in calcium with a content as many as 4820,06 µg/g and the highest content in milkfish bone flour were found in calcium with a content as many as 76752,55 µg/g. Conclusion: Milkfish bone extract and milkfish bone flour positively contain minerals and vitamins that can be used as complementary health foods

Women’s business survival: challenges and strategies for single mother entrepreneurs / Salmah Topimin, Noor Fzlinda Fabeil and Ahmad Shakani Abdullah

The entrepreneurial experience of single mother entrepreneurs remains largely unexplored. This paper addresses this issue by investigating the strategies used by single mother entrepreneurs in ensuring the survival of their businesses. The data for this study was collected based on a qualitative approach. An in-depth interviews were conducted with 27 single mother entrepreneurs who operate their entrepreneurial activities in Kota Marudu, Sabah. The findings revealed that the main challenges faced by the majority of the single-mother entrepreneurs in this study were closely related to the lack of entrepreneurial skills and business resources, the issue of stigmatisation by society as well as issue in balancing their domestic and business responsibilities. To ensure the survival of their businesses, single mother entrepreneurs are mostly dependent on their informal support system and inner strengths. Although useful, the informal support system is unable to support the business survival of their businesses and strengthen their personal financial position

Women’s business survival: Challenges and strategies for single mother entrepreneurs

The entrepreneurial experience of single mother entrepreneurs remains largely unexplored. This paper addresses this issue by investigating the strategies used by single mother entrepreneurs in ensuring the survival of their businesses. The data for this study was collected based on a qualitative approach. An in-depth interviews were conducted with 27 single mother entrepreneurs who operate their entrepreneurial activities in Kota Marudu, Sabah. The findings revealed that the main challenges faced by the majority of the single-mother entrepreneurs in this study were closely related to the lack of entrepreneurial skills and business resources, the issue of stigmatisation by society as well as issue in balancing their domestic and business responsibilities. To ensure the survival of their businesses, single mother entrepreneurs are mostly dependent on their informal support system and inner strengths. Although useful, the informal support system is unable to support the business survival of their businesses and strengthen their personal financial position

Zea Mays Flour

In today’s society, there is a great demand for appreciating nutritional standards in which characterized by rising costs and often decreasing availability of raw material together with concern about environmental pollution. Consequently, there is a considerable emphasis on their recovery, recycling and upgrading wastes. The food industry produces large volumes of wastes, both solids and liquids, resulting from the production, preparation and consumption of food. Due to legislation and environmental reasons, the food and beverage industry is highly enforced to find an alternative use for the residual matter. The latest trends impacting the food industry include moves to reduce the huge amount of food waste, as consumers simultaneously adapt their habits in times of continuing austerity. In the last decades, consumers demands in the field of food production has changed considerably. Consumers believe that food contribute directly to their health. Therefore, the idea of using underutilized and waste food products was triggered, where the main ingredient is made of plants waste which is corn silk. It is an invention to transform plant waste to corn silk flour – Zea Mays Flour ( ZMF) that benefit the society through its help of increasing food for the world. Furthermore, it can help to enhance global efforts towards food security, nutrition, dietary needs, as well as foster health and income generation. Recycling products using underutilized and waste food products also could help to sustain the environment. There is one fact that must be beared in inventors’ mind that scientific research alone does not guarantee for a product to be successful in the market. The product invented should fit the taste and needs for the consumers as the market success rate is influenced by the degree of familiarity and acceptance toward the product being sold. Many of the today’s food and beverage products are not intended merely to satisfy hunger and provide humans with necessary nutrients, as they aim to prevent nutrition related diseases and increase physical and mental well-being of consumers. Therefore, it is necessary for product development to explore which need that consumers are concerned about, so that the product could achieve success and market acceptance. The idea using food product using underutilized/waste product, corn silk become Zea Mays Flour ( ZMF), is hoped will support the idea of sustainability, specifically ins steadily gaining more attention from many food producers worldwide, to save the environment while at the same time boost the business through reduction of costs and considerable amount of waste

Food Safety, Emotional Experience and Health Behaviour Influence on purchase Intention of Nasi Lemak Among Malaysians

Nasi lemak is one of the traditional foods that has a significant role in the life of Malaysian society. This paper investigated the factors (food safety, emotional experience, health behaviour) that influence the purchase intention of nasi lemak among Malaysians. Survey method was applied in this study. The theoretical framework is based on the Theory of Planned Behavior (TPB). The data were collected from 718 convenience sample using 5-pointLikert scale items. Smart PLS was applied to analyse the data. The study revealed the existence of a positive and significant relationship between Emotional experience and health behaviour towards the purchase intention of nasi lemak. It also shows that food safety does not have a significant influence on the purchase intention of nasi lemak. This study adds to the body of knowledge on nasi lemak purchase intent by improving our understanding of consumers' emotional experiences and health behaviours. Only emotional experience and health behaviour were found to have a substantial favourable effect on nasi lemak purchasing intention in Malaysian culture in this study. These findings suggest that by stressing their distinctive benefits and environmentally friendly method, nasi lemak may better match the emotional value and health behaviour of consumers. We also found that food safety has no bearing on nasi lemak buying intent in this study. Other traditional meals should be studied in the future to understand what aspects influence Malaysians' purchasing intentions. Furthermore, this study adds to the knowledge of consumer intent to purchase nasi lemak in developing and rising countries by contributing to the literature on food consumption. In the developing Malaysian scenario, it enables an enlarged TPB model for forecasting nasi lemak purchasing intent