Target Market Determination for Information Distribution and Student Recruitment Using an Extended RFM Model with Spatial Analysis

ERNAWATI,BAHARIN Safiza Suhana Kamal,KASMIN Fauziah 한국유통과학회 2022 유통과학연구 Vol.20 No.6

Purpose: This research proposes a new modified Recency-Frequency-Monetary (RFM) model by extending the model with spatial analysis for supporting decision-makers in discovering the promotional target market. Research design, data and methodology: This quantitative research utilizes data-mining techniques and the RFM model to cluster a university's provider schools. The RFM model was modified by adapting its variables to the university's marketing context and adding a district's potential (D) variable based on heatmap analysis using Geographic Information System (GIS) and K-means clustering. The K-prototype algorithm and the Elbow method were applied to find provider school clusters using the proposed RFM-D model. After profiling the clusters, the target segment was assigned. The model was validated using empirical data from an Indonesian university, and its performance was compared to the Customer Lifetime Value (CLV)-based RFM utilizing accuracy, precision, recall, and F1-score metrics. Results: This research identified five clusters. The target segment was chosen from the highest-value and high-value clusters that comprised 17.80% of provider schools but can contribute 75.77% of students. Conclusions: The proposed model recommended more targeted schools in higher-potential districts and predicted the target segment with 0.99 accuracies, outperforming the CLV-based model. The empirical findings help university management determine the promotion location and allocate resources for promotional information distribution and student recruitment.

Maillard Reaction of Pidan White as Inhibited by Chinese Black Tea Extract (Camellia sinensis) in the Pickling Solution

Ganesan, Palanivel,Benjakul, Soottawat,Baharin, Badlishah Sham Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.4

Changes in Maillard reaction of pidan white were monitored with $A_{294}$, fluorescence intensity, and browning intensity during pickling in the absence and presence of Chinese black tea extract (Camellia sinensis) at levels of 2% and 5% together with 0.2% $ZnCl_2$ or 0.2% $CaCl_2$ up to 3 wk, followed by ageing for another 3 wk. Browning intensity and $A_{294}$ of pidan white increased with increasing pickling/ageing, while fluorescence intensity decreased during ageing (p<0.05), irrespective of treatments. At wk 6, pidan white treated with 0.2% $ZnCl_2$ and 0.2% $CaCl_2$ showed slightly higher browning intensity, fluorescence intensity and $A_{294}$ than those treated with divalents together with Chinese black tea (p<0.05). Free amino group and sugar contents showed continuous decrease during pickling and ageing irrespective of tea and cations used. However, pidan treated without Chinese black tea extract showed significantly lower free amino group and sugar during the ageing of 6 wk (p<0.05). Thus, Chinese black tea extract had an inhibitory effect on the Maillard reaction during ageing of pidan white.

Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg

Ganesan, P.,Kaewmanee, T.,Benjakul, S.,Baharin, B.S. Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.1

Pidan and salted duck eggs are of nutritional rich alternative duck egg products which are predominantly consumed in China, Thailand, South Korea and other Chinese migrated countries. Both eggs are rich in proteins, lipids, unsaturated fatty acids and minerals. A Pidan whole egg contains 13.1% of protein, 10.7% of fat, 2.25% of carbohydrate and 2.3% of ash, whereas the salted duck egg contains 14% of protein, 16.6% of fat, 4.1% of carbohydrate and 7.5% of ash. The fresh duck egg contains a range of 9.30-11.80% of protein, 11.40-13.52% of fat, 1.50-1.74% of sugar and 1.10-1.17% of ash. Proteins, lipids, and ash contents are found to be greatly enhanced during the pickling and salting process of pidan and salted duck eggs. However, the alkaline induced aggregation of pidan leads to degradation and subsequent generation of free peptides and amino acids. Very few amino acids are found to be lost during the pickling and storage. However, no such losses of amino acids are reported in salted duck eggs during the salting process of 14 d. Phospholipids and cholesterol contents are lower in pidan oil and salted duck egg yolk oil. Thus, the pidan and salted duck eggs are nutritionally rich alternatives of duck egg products which will benefit the human health during consumption.

Maillard Reaction of Pidan White as Inhibited by Chinese Black Tea Extract (Camellia sinensis) in the Pickling Solution

Palanivel Ganesan,Soottawat Benjakul,Badlishah Sham Baharin 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.4

Changes in Maillard reaction of pidan white were monitored with A294,fluorescence intensity, and browning intensity dur-ing pickling in the absence and presence of Chinese black tea extract (Camellia sinensis) at levels of 2% and 5% togetherwith 0.2% ZnCl2 or 0.2% CaCl2 up to 3 wk, followed by ageing for another 3 wk. Browning intensity and A294 of pidan whiteincreased with increasing pickling/ageing, while fluorescence intensity decreased during ageing (p<0.05), irrespective oftreatments. At wk 6, pidan white treated with 0.2% ZnCl2 and 0.2% CaCl2 showed slightly higher browning intensity, fluo-rescence intensity and A294 than those treated with divalents together with Chinese black tea (p<0.05). Free amino group andsugar contents showed continuous decrease during pickling and ageing irrespective of tea and cations used. However, pidantreated without Chinese black tea extract showed significantly lower free amino group and sugar during the ageing of 6 wk(p<0.05). Thus, Chinese black tea extract had an inhibitory effect on the Maillard reaction during ageing of pidan white.

Selective extraction, separation and recovery of Cu(II) in presence of Zn(II) and Ni(II) from leach liquor of waste printed circuit board using microcapsules coated with Cyanex 272

Md. Sohrab Hossain,Md. Fazlul Bari,Samsul Baharin Jamaludin,Kamarudin Hussin,Mohd. Omar Ab. Kadir 한국화학공학회 2012 Korean Journal of Chemical Engineering Vol.29 No.5

The study was conducted to optimize the selective extraction and recovery of Cu(II) in the presence of Zn(II) and Ni(II) from the leach liquor of waste printed circuit boards (PCBs). The extraction experiments were carried out according to 24 factorial design of experiment to optimize the extraction factors. The design was analyzed using MINITAB to determine the main effects and interactions of the chosen extraction factors. The factors chosen were:extraction pH, amount of Cyanex 272 in dispersed phase during MC-Xs preparation, amount of MC-Xs and temperature. The pH, amount of MC-Xs and temperature were found to be statistically significant. The optimized experimental conditions for the Cu(II) extraction in presence of Zn(II) and Ni(II) were extraction pH 6.0, amount of Cyanex 272in dispersed phase 3 g, amount of MC-Xs 2.5 g and Temperature 45 oC. Factorial design of experiment was also carried out to determine the Cu(II) stripping factors from the loaded MC-Xs using H2SO4 solution. The liquid-liquid extraction Cu(II) was conducted with the prime aim to evaluate the nature of Cu(II) complex extracted by Cyanex 272. Results showed that the extraction species is [Cu(HA2)(Ac)·2HA]. Finally, a complete process for the separation and recovery of Cu(II), Zn(II) and Ni(II) from the leach liquor of waste PCBs was conducted based on the optimized experimental condition and effect of pH on extraction.

Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg

ganasan palanivel,T. Kaewmanee,S. Benjakul,B. S. Baharin 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.1

Pidan and salted duck eggs are of nutritional rich alternative duck egg products which are predominantly consumed inChina, Thailand, South Korea and other Chinese migrated countries. Both eggs are rich in proteins, lipids, unsaturated fattyacids and minerals. A Pidan whole egg contains 13.1% of protein, 10.7% of fat, 2.25% of carbohydrate and 2.3% of ash,whereas the salted duck egg contains 14% of protein, 16.6% of fat, 4.1% of carbohydrate and 7.5% of ash. The fresh duckegg contains a range of 9.30-11.80% of protein, 11.40-13.52% of fat, 1.50-1.74% of sugar and 1.10-1.17% of ash. Proteins,lipids, and ash contents are found to be greatly enhanced during the pickling and salting process of pidan and salted duckeggs. However, the alkaline induced aggregation of pidan leads to degradation and subsequent generation of free peptidesand amino acids. Very few amino acids are found to be lost during the pickling and storage. However, no such losses ofamino acids are reported in salted duck eggs during the salting process of 14 d. Phospholipids and cholesterol contents arelower in pidan oil and salted duck egg yolk oil. Thus, the pidan and salted duck eggs are nutritionally rich alternatives ofduck egg products which will benefit the human health during consumption.

Carbonization of Elaeis guineensis frond fiber: Effect of heating rate and nitrogen gas flow rate for adsorbent properties enhancement

Ling Wei Low,Tjoon Tow Teng,Abbas F.M. Alkarkhi,Norhashimah Morad,Baharin Azahari 한국공업화학회 2015 Journal of Industrial and Engineering Chemistry Vol.28 No.-

Heating rate and nitrogen gas flow rate were found to be influencing carbonization process. Lowering theheating rate from 30 to 10 8C/min has resulted in the increase of Brunauer–Emmett–Teller (BET) surfacearea of the adsorbent from 398.23 to 555.53 m2/g; the percentage of color removal and COD reduction ofRhodamine B dye have also increased from 27.59 to 99.11% and 25.77 to 98.62%, respectively. Theadsorbent prepared under 100 cm3/min nitrogen flow rate exhibits higher efficiency than that at500 cm3/min. The carbonization process has efficiently increased the BET surface area of the rawadsorbent by 99.35%.