Persepsi Budaya Pembelajaran dan Penggunaan Inovasi di Institut Penilaian Negara (INSPEN)

The purpose of this study is to determine the relationship between organisational members’ perception of the learning culture and its influence on the use of innovation via MS IS0 9000 in INSPEN, which is the subject of the study. INSPEN has implemented MS IS0 9000 and has obtained certification from SIRIM. The Dimension of the Learning Organization Questionnaire (DLOQ) by Watkins and Marsicks (1993, 1996) is used to assess the learning culture. The questions in this study were based on the translation and adaptation of the questions in DLOQ and in the Level of Use by Rebecca (2000) in her study of the Malaysian public sector. The study found that a relationship is positive medium and significance in the seven dimensions in the learning culture ad the use of innovation but it was observed that there was no particular leading factor that showed strong support of such influence. The study also showed that the learning culture in INSPEN is at average level although the use of innovation is at high level. From the aspect of demography, there were no significant differences for the use of innovation and the learning culture. However, for the team learning factor, it was found that there was a difference as to the length of service in which staff with 11 to 15 years of service have a lower team learning culture compared with staff who have served between 1 to 5 years and those with more than 16 years of service. Based on this study several implications can be drawn for submission as an effort towards upgrading the level of the learning culture of the staff of the Valuation and Property Services Department

Changes in Sarcoplasmic and Myofibrillar Proteins of Spent Hen and Broiler Meat during the Processing of Surimi-like Material (Ayami)

Spent hens (Rhode Island Red), aged 18 months and broilers (White Leghorn) aged 2 months were processed into a surimi-like material called Ayami. The processing method includes grinding the material twice through a 5mm grinder plate, followed by three steps of washing with ice cold water, after which the washed meat is mixed with cryoprotectants and stored in polythylene bags at - 15°C. Changes in sarcoplasmic and myofibrillar proteins during the processing stages were monitored using the snS-PAGE method. The electrophoretic pattern showed a decrease in intensity in the components of myofibrillar proteins after the first wash, with little changes after the second and third wash. For sarcoplasmic proteins, the intensity of components with molecular weights lower than 100,000 Dalton decreased, whereas the components with molecular weights higher than 100,000 Dalton increased. Washing has significant effects on the sarcoplasmatic and myofibrillar proteins of both spent hen and broiler meat. Such results could explain the gelation properties of surimi-like materials like Ayami

Taste Panel Evaluation and Acceptance of Soy-beef Bur~er

This study was conducted to investigate the effect of the addition of textured soy protein (TSP) at 0%, 20%, 30%, 40% and 50% levels on the quality and general acceptance of soy-beef burgers by trained taste panels as well as the consumer. Analyses carried out at three-week intervals include TBA values, water holding capacity, cooking loss, sensory evaluation and consumer acceptance. The increase of textured soy protein levels in beef burger resulted in significant decrease in TBA values and cooking loss. The addition of textured soy protein also increased the water holding capacity of the products. Generally, storage time reduced the quality of these products. Sensory properties showed that the substitution of meat with textured soy protein increased the intensity of beany flavour and taste. The addition of textured soy protein decreased the colour acceptance but had no specific effect on the quality attributes such as appearance, texture, saltiness and juidness of the product. Results of the consumer acceptance test showed that there were no significant differences in preference for the 0%,20% and 30% levels of textured soy protein in beef burger

Detection of Oxacillinase Genes that confers Carbapenem Resistance in Acinetobacter Baumannii, in Hospital Acquired Infections.

INTRODUCTION : Acinetobacter calcoaceticus-baumannii is a non fermenting gram negative bacilli or cocco bacilli belonging to the family Moraxellaceae. It is a ubiquitous organism found in soil, sewage, and dry surfaces. They can be readily isolated from areas of moist skin such as toe webs, groin, and the axilla. The organism can be identified from hospital equipment such as ventilators, curtains, telephones, door handles. It was until recently, dismissed as a non pathogen, contaminating clinical specimens. Of late the organism has been recognized as a nosocomial pathogen and has been, increasingly so, in patients admitted in intensive care units, on mechanical ventilation and on central venous catheters. It has emerged as a leading cause of Ventilator Associated pneumonia (VAP). The organism has low virulence potential, but with the emergence of multidrug and pan drug resistant strains, this organism has emerged as a leading cause of mortality, morbidity, and increased hospital cost and duration of hospitalization. In the year 1984, Acinetobacter spp. was classified in the family Neisseriaceae, but more recently the molecular taxonomic studies have resulted in the reclassification of the organism in the new family of Moraxellaceae in 1991. AIM & OBJECTIVES : Aim: To detect the various genes those encodes for carbapenem resistance in clinical isolates of A.baumannii and ascertain the molecular marker for rapid detection for the same. Objectives: 1. To identify A.baumannii phenotypically. 2. To evaluate OXA-51 for identification of A.baumannii. 3. To determine the gene encoding for carbapenem resistance (OXA-51 and OXA-23). 4. To determine the prevalent antimicrobial susceptibility profile among our study isolates. 5. To determine the susceptibility of carbapenem resistant A.baumannii to Tigecycline by disc diffusion method. 6. To determine the baseline MIC value for drugs of renewed interest (Polymyxins, Sulbactam) against carbapenem resistant nosocomial A.baumannii. 7. To investigate for presence of other resistance genes in representative isolates. 8. To correlate the outcome in patients infected with carbapenem and Tigecycline Resistant strains. 9. To correlate clinically the outcome using Clinical Pulmonary Infection Score (CPIS) and Charlson Co-morbidity Index (CCI). MATERIALS AND METHODS : A total of 100 isolates of Acinetobacter calcoaceticus-baumannii complex were enrolled in this study. The isolates were from various clinical materials sent to the Clinical Microbiology department for bacteriological culture, biochemical identification, and antibiotic susceptibility testing. Isolates included in this study were obtained from blood, sputum, Endo tracheal aspirate, tracheal aspirate, central lines, cerebrospinal fluid, wound swabs, infected tissue. The isolates were collected form patients, who were diagnosed to have nosocomial infections defined as infections developing 48 hours after hospital admission. Samples collected for a period of 1 year, i.e. samples coming during the time period from, December 2006 to December 2007 were included in this study. CONCLUSIONS : Conclusions and summary The total number of nosocomial A.baumannii isolates included in this study was one hundred. 78% of the isolates included in this study were isolated from nosocomial pneumonia. This indicates that A. baumannii is a leading cause of nosocomial pneumonia. The resistance to β-lactam agents was 100%, to amino glycosides and fluoroquinolones was 85% and to the β-lactam +β-lactamase inhibitor combination was 79%. The number of PDR A.baumannii was 57% and MDR A.baumannii was 43%. The number of isolates being resistant to so many anti microbial agents is indeed concerning. Efficacy of the newer drug being advocated as a treatment option for carbapenem resistant A.baumannii - Tigecycline was evaluated in our study isolates. None of the isolates tested, were susceptible to Tigecycline with only seven of the isolates being intermediately susceptible. The lack of standard break points for defining susceptibility or resistance has also partially lead to varied results across the world

Added Soy Proteins in Processed Meats in Malaysia

Two methods were used to determine the amount of soya protein added in some local processed meat products. The use of soya protein in processed meat formulation is increasing because of the high cost of meat. At present there are no strict measures to ensure the proper use of food extenders in meat and other products. Results from this study indicate that most meat products such as burgers and frankfurters produced locally contain between 5 - 25% added soya protein. The enzymatic method of determining soya protein was found to be more sensitive than the centrifugation method. However, for routine quality control work, the AOAC (1980) centrifugation method would be more practical and economical

Determination of Meat Content in Processed Meats Using Currently Available Methods

Four methods were used in the determination of meat content in local meat and meat products. Current methods available are not reliable and applicable to routine monitoring and quality control by the regulating laboratories as well as the meat processing industry. A reliable and practical method is needed to monitor meat Introductions and ensure that they are meeting the minimum requirement of sixty five (65 %) percent meat content. The total pigments and hemoglobin technique was found to be applicable for determination of meat content in locally Inocessed beef burgers, when compared to the Modified Method of Stubbs & More (1919), and Pearson Method (1975

Foundational Models for Fault Diagnosis of Electrical Motors

A majority of recent advancements related to the fault diagnosis of electrical motors are based on the assumption that training and testing data are drawn from the same distribution. However, the data distribution can vary across different operating conditions during real-world operating scenarios of electrical motors. Consequently, this assumption limits the practical implementation of existing studies for fault diagnosis, as they rely on fully labelled training data spanning all operating conditions and assume a consistent distribution. This is because obtaining a large number of labelled samples for several machines across different fault cases and operating scenarios may be unfeasible. In order to overcome the aforementioned limitations, this work proposes a framework to develop a foundational model for fault diagnosis of electrical motors. It involves building a neural network-based backbone to learn high-level features using self-supervised learning, and then fine-tuning the backbone to achieve specific objectives. The primary advantage of such an approach is that the backbone can be fine-tuned to achieve a wide variety of target tasks using very less amount of training data as compared to traditional supervised learning methodologies. The empirical evaluation demonstrates the effectiveness of the proposed approach by obtaining more than 90\% classification accuracy by fine-tuning the backbone not only across different types of fault scenarios or operating conditions, but also across different machines. This illustrates the promising potential of the proposed approach for cross-machine fault diagnosis tasks in real-world applications.Comment: 7 pages, 1 figure, 5 tables, submitted to IEEE PESGRE 202

Penilaian Kualitas Fisika Dan Kimia Gelatin Ekstrak Dari Kaki Ayam Tua (Kat)

This study aims to examine the physico chemical properties of gelatin extracted from spent hen with HCl pretreatment with immersion for 5 and 10 days. With extraction stages E1 temperature (45°C), E2 (65°C), and E3 75°C. Analysis results show there is significant difference (p<0.05) on the strength of bloom, the attribute color (b*has a negative value), and solubility. Respective is in the range ash content 1,10-2,26%, protein (68.91-79.86%), fat (1:10 to 2:26%), moisture (5.0-10.3%) and carbohydrate (10.1-20.84% ) for SCF 5, while the SCF 10. Ash (1.99-2.27%), protein (77.81-80.80%), fat (1:00 to 2:00%), moisture (5.0-7.0%), carbohydrate (9.58-12.60%)

Functional Properties of Gelatin Hydrolysate from Salmon Skin (Salmo salar)

Gelatin hydrolysate is derived from a hydrolysis of gelatin (denatured collagen) to expose the functional properties of the hydrolysate obtained. This study was carried out to determine functional properties of gelatin hydrolysate from salmon skin as influenced by the degree of enzymatic hydrolysis. Aqueous extraction of gelatin from salmon skin was done at 45oC for 60 minutes. The extracted gelatin was then hydrolysed using 1% alcalase at 54.5oC and pH 8. The functional properties determined were molecular weight, solubility, foaming capacity and stability, emulsifying activity and stability index were analysed. It was found that different time of hydrolysis (5, 15, 45 and 180 minutes) resulted in different degree of hydrolysis (DH) (10, 20, 30 and 40%, respectively). The gelatin hydrolysate at 40% DH showed the highest solubility (p&lt;0.05). However, the foaming and emulsifying properties were the highest at 10% degree of hydrolysis (p&lt;0.05)