Understanding of teaching and its manifestation among excellent educators in a selected public university

The research was conducted to explore the understanding of teaching of excellent educators in a selected public university. Three research questions guided the study; first, what do educators believe to be the purposes of education?, second, what facilitated the understanding of teaching development?, and third, how is the understanding of teaching adhered to, manifested in their teaching practice? The study employed qualitative multiple case study approach to answer the research questions. The primary data were collected through in depth interviews and the secondary data were collected through observations in the classroom, laboratory and discussion sessions after lectures. The analyses of this study were done through within-case analysis and cross-case analysis explained the findings from the four excellent educators. The study discovered that the purposes of education were for change, transmitting knowledge, and character building. Respondents’ background as well as understanding of learning and teaching concepts had contributed to the development of the understanding of teaching. The adhered understanding was manifested in their teaching. These can be observed through their preparation and openness to assists students. Their teaching roles as experts and organizers were reflected in their teaching. They have been a major source of reference for their students as well as the society at large

Hubungan di antara Dimensi Budaya dan Gaya Kepimpinan dengan Tahap Amalan Organisasi Pembelajaran di Universiti Teknologi Mara

Learning organization is defined as an organization that provides learning environment towards learning, alleviate learning process and develops continuous and collective learning capacity for the betterment of the organization and the society at large. Related studies revealed that organization that practice learning organization will sustain. However, these studies emphasized only the profit-making organizations and few studies were done for educational organizations. Two main factors that contributed to learning organization were leadership and culture. It is therefore the purpose of this study was to examine the relationships between leadership styles and dimensions of culture and the level learning organization practised at UiTM. UiTM is a public university with branches at all states in Malaysia was promoted its status to university in 1999. The UiTM restructuring plan 2001 – 2010 comprised of three phases namely Phase I (Planning), Phase II (Implementation) and Phase III (Evaluation). Learning organization was given priority for implementation phase with special focus to leadership and culture. This quantitative study incorporated three models namely learning organization models by Watkins and Marsick (1996), Bolman and Deal’s (1997) Leadership Frame and Hofstede (1990) Culture Dimensions. This study employed the Dimensions of the Learning Organization Questionnaires (DLOQ) by Watkins and Marsick (1996), Dorfman and Howell Scales (1988) and Bolman and Deal’s Leadership Orientations(Other) questionnaires . The sample of this study was 200 UiTM lecturers and the data collection as well as data analysis was conducted by the researcher. The research findings revealed that UiTM is an educational organization that practice learning organization. Continuous learning scored highest, followed by enquiry and dialogue respectively. The findings positively indicated that UiTM is moving towards learning organization formation. The study also discovered that highest learning occurred at the individual, group and organizational level respectively that indicated UiTM is positively moving towards learning organization. The dominating leadership styles at UiTM are structure, human resource and symbolic. Overall the study discovered a positive relationship between leadership styles and learning organization that lead towards moderate level for each style. As for Culture Dimensions, the highest mean score obtained was collectivism, power distance, masculinity, and uncertainty avoidance respectively. The findings also discovered that a positive relationship between collectivism culture and learning organization. Nevertheless, there was a negative relationship between power distance, uncertainty avoidance and masculinity and learning organization. The findings of this study were expected to be beneficial to other educational organizations as guidance towards formation of learning organization. This study has added to the richness of literature in the related field especially leadership and culture factors

Intellectual property rights and agro-based natural product: Malaysian legal perspective

Malaysia is a country which has been blessed with plethora of natural resources and product such as plants and animals. It is an established fact that the agriculture sector part of our natural product contributed substantially to the growth and development of the Malaysian economy. At the same time, it falls as part of the property which must be protected to ensure its sustainability. This paper will look into the right and protection of agro-based natural product specifically to the plant varieties and geographical indications from Intellectual Property Rights perspective in Malaysia

The effect of virgin coconut oil loaded solid lipid particles (VCO-SLPs) on skin hydration and skin elasticity

Virgin Coconut Oil is usually extracted from well matured and fresh coconut through specialized processes without damaging its natural nutrition. In this work, formulation, characterization and efficacy of VCO-SLPs have been studied. VCO-SLPs were prepared using ultrasonification of molten stearic acid and virgin coconut oil in an aqueous solution and particles with the size of 0.608 μm have been obtained. 20% concentration of VCO-SLPs of 0.608 μm particle size was added into the base lotion. Sensory study and skin evaluation study was conducted to compare the difference between lotion containing VCO-SLPs and lotion without VCO-SLPs. Moisturizing lotion incorporated with VCO-SLPs was found to increase skin hydration and skin elasticity by 24.8% and 2.60% respectively from day 0 to day 28. This shows that solid lipid particles has the potential to be utilized as a carrier for improved dermal delivery of VCO

Evaluation of cake doughnut with sweet potato as ingredient

The purpose of this study was to develop a product (cake doughnut) utilizing sweet potato as an ingredient and to evaluate certain quality factors including chemical composition, physical and sensory attributes, and caloric content of the product. Three types of sweet potato were prepared: sweet potato flour, baked, and steam cooked sweet potato. Four levels of each type were substituted at 0, 7, 14 and 21% for equal amounts of wheat flour of the doughnut recipe. Consistency of the dough prepared with sweet potato was adjusted to that of the control dough (0% sweet potato). Reducing the amount of water permitted a change in consistency of the dough. Doughs of similar consistency for all treatments were used to prepare doughnuts for evaluation. Proximate composition of raw, cured sweet potato flesh and cooked doughnuts was determined. Generally, the amount of crude fat in the doughnuts increased as the level of steam cooked sweet potato was increased. Crude protein decreased as the level of sweet potato was increased due to lower crude protein content in sweet potato than in wheat flour. Other changes were due to the level of sweet potato. Highest caloric content was found in doughnuts with steam cooked potato. Doughnuts prepared from steam cooked sweet potato were softer and higher in volume than doughnuts prepared with sweet potato flour or baked sweet potato. Type and level of sweet potato had no effect on Hunter L values (lightness) for the crust. The crumb became darker as the level of baked and steam cooked sweet potato was increased. Steam cooked sweet potato produced the darkest crumb in doughnuts, while sweet potato flour produced the lightest crumb. The presence of sweet potato had little or no effect on degree of redness of the crust, but the crumb became more red as the level of sweet potato was increased. Small differences in degree of redness were determined for crust and crumb among types of sweet potato. Yellow coloration of crust was not affected by type or level of sweet potato. Yellowness of the crumb was affected by type and level of sweet potato. Doughnuts with steam cooked sweet potato were more yellow than doughnuts with baked sweet potatoes since baking destroys some of the carotenoid pigments. The doughnuts were evaluated by a sensory panel for 13 attributes: 6 for flavor, 4 for texture, and 3 for surface appearance and color. Type of sweet potato affected the sweet, bready, oily, spicy and sweet potato flavor while level of sweet potato affected all of the flavor attributes except salty and oily. As the level of sweet potato was increased, the doughnuts became sweeter. Increasing the level of the three types of sweet potato produced a progressively greater sweet potato flavor in doughnuts. Doughnuts with steam cooked sweet potato were more oily than the control doughnuts. Increased levels of baked sweet potato made the doughnuts sweeter; increased levels of sweet potato flour, more bready and spicy; increased levels of steam cooked, more oily; and increased levels of flour and baked, exhibit a greater sweet potato flavor. All textural attributes were affected by type and level of sweet potato. Elasticity decreased with increasing levels of baked sweet potato; tenderness decreased with increasing levels of steam cooked sweet potato; and adhesiveness increased with increased levels of sweet potato flour and baked sweet potato. Doughnuts with steam cooked potato were more elastic; with steam cooked sweet potato flavor, most tender; with sweet potato flour and baked sweet potato, more sticky; and with baked sweet potato, more gummy. The sweet potato in the doughnuts affected crumb color, and level of sweet potato affected surface appearance and crumb color. With increasing levels of all types of sweet potato, the yellowness of the crumb increased. Baked sweet potato produced doughnuts with darker crust and steam cooked sweet potato produced doughnuts with more yellow crumb. While doughnuts with sweet potato flour had many desirable attributes, the production cost may make the use of flour uneconomical. Baked or steam cooked sweet potato may be used to produce doughnuts of satisfactory quality. However, a blend of baked and steam cooked sweet potato may be used to take advantage of the higher sweet flavor of the baked and the higher volume development of the steam cooked sweet potato. Since doughnuts with baked sweet potato alone were relatively hard, use of steam cooked sweet potato would counteract this effect, producing a more desirably soft doughnut

Online Homestay Reservation System (OHRS)

Aims of this project are to study the needs of Homestay and to develop a prototype model for Homestay reservation process. This prototype will help the reservation process for the customer and also for the coordinator of the Homestay. By developing this project, it will help the coordinator to accelerate their business information properly either directly or indirectly. The development of this project also brings a big impact to the Homestay industries, where they can start promote their Homestay in an interactive ways. In addition the Object-Oriented System Analysis and Design are use as a methodology to develop the prototype. It is important to follow the step of the methodology to ensure the process of developing the prototype went smooth and the objectives of this project are achieved

Siswa UPM peka

Sekretariat Kebajikan dan Keceriaan Kolej Tun Dr Ismail, Universiti Putra Malaysia (UPM) mengutip derma RM10,371 dalam usaha mengurangkan beban penderitaan rakyat Iraq, baru-baru ini

UPM terus tingkatkan mutu pengajian

Universiti Putra Malaysia (UPM), baru-baru ini, mengumumkan pelancaran beberapa kemudahan terbarunya dalam usaha mempertingkatkan mutu perkhidmatan serta pendidikan bertaraf dunia untuk graduannya

Tujuh Kakitanga UPM Menang Anugerah Fellowship Naib Canselor

Tujuh kakitangan Universiti Putra Malaysia (UPM) memenangani empat Anugerah Fellowship Naib Canselor 2003, baru-baru ini

Kursus berkualiti di MTDC Multimedia

Pengajian dalam bidang Multimedia dan teknologi maklumat semakin mendapat tempat di kalangan pelajar lepasan sekolah berikutan pasaran pekerjaan yang terbuka luas