A Study on Relationship between Customers Demand and Customers Perception on Transition of SOCSO as Shariah Compliance Organization

This study attempts to examine customers demand and its relationship on customers perceptions on the transition of SOCSO (Social Security Organization of Malaysia) as Shariah compliance organization. The objective of this paper is to determine whether customers demand has a significant relationship with customers perception. Data were collected using questionnaire survey method and a total of 132 questionnaires distributed to SOCSO contributors at Alor Setar, Kedah. Data were analyzed by the use of descriptive analysis and correlation analysis that presented in a table. The result shows a significant positive relationship between the independent variable and dependent variable. Therefore, it is important to look into extensive effort on the Islamization of SOCSO so that the demand from the Muslims employees to have Islamic social security program can be achieved

Sago enterprise / Hanani Omar... [et al.]

SAGO ENTERPRISE is a business that focuses on producing products based from the sago palm (Metroxylon sp.). Our products are sago flour and Tebalui and had certificated from Sabah Forestry Department. All of these products are high demand especially in northern Sabah because it is highly used on a tourism sector. Unfortunately, the producers of sago products is very limited suppliers and about only 3 suppliers around Sabah. For the reason, we produce sago products to local people and small holders. According to the Sabah's history (early 1940), sago has saving many of people around Kuala Penyu and Beaufort on Japanese colonization. At that moment, the local people don't have any source of food especially rice because all of food sources has been taken by Japanese soldiers. Nowadays, the sago palm became as a commercial plant that can give better profit for those who involve with these plant. This is because only several areas in our country get benefit from it. As we know, sago is also has a potential to be a substitute product for substituting the starch flour

The significant correlation between self-efficacy and goal orientation with the role of Islamic education teachers as a society change agent

The role of Islamic education teacher (IET) as society change agent (SCA) requires a strong internal motivation factor. It begins with confidence in self-ability, which is self-efficacy (SE) in implementing the trust given to them. In addition, goal orientation (GO) is also important in ensuring that the effort is successful. The study aims to assess the relationshipbetweenSEandGOofIETinMalaysiawiththeroleofSCAinsociety.This studyaimstoassesstherelationshipbetweenSEITEinMalaysiawiththeroleofSCAin society. This quantitative study has involved 1382 IETs in Malaysia. The sampling techniqueusedwasclustersamplingandbasedonrandomsampleselection.Thefindings showthattheSElevelofITEisathighlevel.SamegoestotheGO,theperceptionofIET toward their GO is in good level. But the role of IET as SCA is at less satisfactory level. Furthermore, SE and GO have been identified to have significant correlation with IET's role as SCA but was at low and weak level. The implication is, the study finds that the focus should be on restoring IET's mindset about the community's work and developing the ummah, as well as the 21st century teaching and learning (T&L) skills. In fact, IET needstobegivenpracticalexposuretoengageinsocietythroughNGOs,surau,mosques, da'wah organization and governmentagencies

Optimized supercritical CO2 extraction conditions on yield and quality of torch ginger (Etlingera elatior (Jack) R.M. Smith) inflorescence essential oil

Natural preservatives derived from plant sources have been actively studied as an alternative to synthetic materials. Various extraction methods had been done to utilize the torch ginger plant for food, nutraceutical and pharmaceutical applications. Supercritical carbon dioxide (SC−CO2) extraction is a sustainable green technology to extract high-purity oil with high aromatic compound content. This study aims to optimize the SC−CO2 extraction conditions on high yield and strong antioxidant activity of torch ginger (Etlingera elatior) inflorescence essential oil (TGIEO). Response surface methodology in combination with central composite design was employed and two independent variables, pressure (83.6–366.4 bar) and temperature (34.7–57.3 °C) were analysed to optimize the response variables. Pressure was observed as the most significant parameter affecting the yield and antioxidant activity. The optimized SC−CO2 extraction conditions were pressure 286.4 bar and temperature 57.3 °C. The experimental values of response variables at these SC−CO2 extraction conditions match well with the predicted values which confirm the model validity. The TGIEO showed high diphenyl-2-picryl-hydrazyl and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activity. Antimicrobial activity screening for TGIEO was done via disc diffusion assay and showed inhibition zone (11.5 ± 0.71 to 22.0 ± 2.83 mm) against six pathogenic bacteria (Bacillus subtilis, Staphylococcus aureus, Listeria monocytogenes, Salmonella typhi, Vibrio species and Escherichia coli). Listeria monocytogenes was observed as the most sensitive microorganism with minimal inhibitory concentration (0.16 mg/mL) and minimal bactericidal concentration (0.63 mg/mL) respectively. Compounds 1-dodecanol and lauryl acetate were identified as major constituent in TGIEO

Effect of emulsifier diacetyl tartaric acid ester of mono- and diglycerides (DATEM) and enzyme transglutaminase on quality characteristics of rice bran croissants

Rice bran (RB) is a good source of dietary fibre. Addition of rice bran into croissant interferes with the gluten formation of dough and hence affect the physicochemical properties of croissant. The effect of RB addition on physicochemical properties of croissant were determined by using 0%, 10% and 15% RB. Besides, additives such as emulsifiers and enzymes can be used in pastry to enhance the physicochemical properties of croissant. Diacetyl tartaric acid ester of mono-diglycerides (DATEM) and transglutaminase (TGase) were used respectively on 0%, 10% and 15% RB to investigate the effect of such additives on physicochemical properties of croissant. Increased % RB and DATEM, produced a significant decrease in specific volume, together with a significant increase in colour, hardness and chewiness. With increased % RB, TGase caused significant increase in colour, hardness and chewiness but significant decrease in specific volume. The overall moisture sorption isotherm curves of the croissant belong to the Type III isotherm, also known as Flory-Huggins Isotherm (J-shaped). The critical aw obtained from the Guggenheim-Anderson-de Boer (GAB) equation showed that the shelf life of croissants were not positively impacted by the addition of DATEM and TGase and the addition of RB did not cause any significant positive effects on quality characteristics of croissants

A Study on Relationship between Customers Demand and Customers Perception on Transition of SOCSO as Shariah Compliance Organization

This study attempts to examine customers demand and its relationship on customers perceptions on the transition of SOCSO (Social Security Organization of Malaysia) as Shariah compliance organization. The objective of this paper is to determine whether customers demand has a significant relationship with customers perception. Data were collected using questionnaire survey method and a total of 132 questionnaires distributed to SOCSO contributors at Alor Setar, Kedah. Data were analyzed by the use of descriptive analysis and correlation analysis that presented in a table. The result shows a significant positive relationship between the independent variable and dependent variable. Therefore, it is important to look into extensive effort on the Islamization of SOCSO so that the demand from the Muslims employees to have Islamic social security program can be achieved

Incorporating torch ginger (Etlingera elatior Jack) inflorescence essential oil onto starch-based edible film towards sustainable active packaging for chicken meat

Incorporating torch ginger (Etlingera eliator Jack) inflorescence essential oil (TGIEO) in active packaging could offer protection to enhance safety and extend chicken meat's shelf life. Thus, the study’s objectives were to evaluate the antioxidant, antibacterial and physicochemical activities of TGIEO incorporated into a starch-based edible film (TF) for chicken meat packaging. The films were prepared by casting method and were exposed to light absorption at 200–800 nm for the light barrier and opacity properties. The water aspects, thermal analysis by differential scanning calorimetry, antioxidant activities, antimicrobial activities, and biodegradability of the film in vegetable compost were determined. Next, the coliform count, rancidity test, and 9-point hedonic scale sensory analysis for chicken meat packed with TF were evaluated. Results shows TF with higher opacity value (3.168 ± 0.03–9.024 ± 0.09), lower water solubility (0.070 ± 0.09% - 0.095 ± 0.00%) and can withstood temperatures at < 280 °C. The diphenyl-2-picryl-hydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+) showed antioxidant activity at 67.36 ± 2.48% and 84.78 ± 0.57%, respectively. For antibacterial activities, TF showed positive inhibition towards pathogenic bacteria; Bacillus subtilis, Staphylococcus aureus, Listeria monocytogenes, Salmonella Typhi, and Escherichia coli (6.0 ± 0.01–23.0 ± 0.12 mm) and exhibited significant observation for degradation in vegetal compost after 10 days. At the end of the chilled storage period (3 °C ± 1), the chicken sample TF showed the lowest coliform count (4.98 ± 0.07 CFU/g) and thiobarbituric acid reactive substances (TBARS) value (0.212 ± 0.31 mg MDA/kg). There is no significant difference (p < 0.05) for all the chicken samples for sensory analysis and concluded that the TGIEO does not affect the organoleptic properties. Thus, the TF showed significant antibacterial and antioxidant film properties that potentially extend the quality of chicken meat during the chilled storage period