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Mansur Afifi,Sitti Latifah 부산외국어대학교 동남아지역원 2017 Suvannabhumi Vol.9 No.1
The Sasaq community in Lombok, Indonesia has been recognized as a peasant community with its unique and strong social capital. Sources of social capital recognition can be derived from common terms or expressions and institutions practiced in community daily life. However, there is a trend of neglecting and ignoring those values by the community, especially the youth. Through action research, we would like to revitalize social capital of the community in supporting social and economic development in the rural level. In this paper, we introduce a Strategic Leadership and Learning Organization (SLLO) approach to build community participation in solving social and economic problems. Through regular dialogue, communities come with common agreements and collective action that are perceived as emergence property. Several common agreements are intended to solve community problems actually in line with the objectives of government designated development.
Fiscal-Monetary Mix and Exchange Rate Movements in the Major Industrial Countries, 1980-84
Mansur, Ahsan 세종대학교 국제경제연구소 1989 Journal of Economic Integration Vol.4 No.1
This paper analyzes the financial policies pursued in the major industrial countries under the flexible exchange rate regime, and links misalignments in policies and their mixes to exchange rate variations among the major currencies. A number of indicators note that misalignments in fiscal policy led to a corresponding divergence of fiscal and monetary policy mix among the industrial countries, and, together, contributed to the rapid appreciation of the dollar during the early 1980s. The continued liberalization of international capital movements and the differences in the savings rate also amplified the effects of policy divergences and their mixes on the exchange rate movements.
Mansur Afifi,Sitti Latifah 부산외국어대학교 아세안연구원 2017 Suvannabhumi Vol.9 No.1
The Sasaq community in Lombok, Indonesia has been recognized as a peasant community with its unique and strong social capital. Sources of social capital recognition can be derived from common terms or expressions and institutions practiced in community daily life. However, there is a trend of neglecting and ignoring those values by the community, especially the youth. Through action research, we would like to revitalize social capital of the community in supporting social and economic development in the rural level. In this paper, we introduce a Strategic Leadership and Learning Organization (SLLO) approach to build community participation in solving social and economic problems. Through regular dialogue, communities come with common agreements and collective action that are perceived as emergence property. Several common agreements are intended to solve community problems actually in line with the objectives of government designated development.
Mansur, Ahmad Rois,Nam, Tae Gyu,Jang, Hae Won,Cho, Yong-Sun,Yoo, Miyoung,Seo, Dongwon,Ha, Jaeho Hindawi Limited 2017 Journal of chemistry Vol.2017 No.-
<P>Ascertaining the authenticity of the unrefined sesame oil presents an ongoing challenge. Here, the determination of 2-propenal was performed by headspace solid-phase microextraction (HS-SPME) under mild temperature coupled to gas chromatography with time-of-flight mass spectrometry, enabling the detection of adulteration of unrefined sesame oil with refined corn or soybean oil. Employing this coupled technique, 2-propenal was detected in all tested refined corn and soybean oils but not in any of the tested unrefined sesame oil samples. Using response surface methodology, the optimum extraction temperature, equilibrium time, and extraction time for the HS-SPME analysis of 2-propenal using carboxen/polydimethylsiloxane fiber were determined to be 55°C, 15 min, and 15 min, respectively, for refined corn oil and 55°C, 25 min, and 15 min, respectively, for refined soybean oil. Under these optimized conditions, the adulteration of unrefined sesame oil with refined corn or soybean oils (1–5%) was successfully detected. The detection and quantification limits of 2-propenal were found to be in the range of 0.008–0.010 and 0.023–0.031 <I>µ</I>g mL<SUP>−1</SUP>, respectively. The overall results demonstrate the potential of this novel method for the authentication of unrefined sesame oil.</P>
Mansur, Ahmad Rois,Song, Eun-Ji,Cho, Yong-Sun,Nam, Young-Do,Choi, Yun-Sang,Kim, Dae-Ok,Seo, Dong-Ho,Nam, Tae Gyu Elsevier 2019 FOOD MICROBIOLOGY Vol.77 No.-
<P><B>Abstract</B></P> <P>Microbial spoilage is a complex event to which different bacterial populations and metabolites can contribute depending on the storage conditions. This study explored the evolution of spoilage and related volatile organic compounds (VOCs) in chilled beef under air and vacuum packaging (VP). The results suggested that different storage conditions affected changes in bacterial communities and metabolites in beef and consequently affected the odor properties of the stored beef, thereby leading to spoilage. Bacterial species belonging to <I>Pseudomonadaceae</I> (<I>Pseudomonas</I> spp.) and lactic acid bacteria (<I>Lactobacillus</I> sp.) dominated the bacterial communities in beef stored under air and VP, respectively, with several VOCs associated with off-odors of the stored beef and most likely produced by both bacteria. Our results suggested several microbial VOCs that could be used as potential spoilage indicators, including acetic acid, butanoic acid, and 2-butanone in VP-stored beef and 3-methylbutan-1-ol, ethyl acetate, acetoin, 2-butanone, and diacetyl in air-stored beef. These findings might provide valuable information regarding the quality monitoring of beef during storage.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Air storage and vacuum packaging differentially affect beef microbial dynamics. </LI> <LI> Storage modality alters volatile organic compound (VOC) production in stored beef. </LI> <LI> Bacterial VOCs correlated with off-odor might be useful for beef quality monitoring. </LI> </UL> </P>
Mansur, Ahmad Rois,Seo, Dong-Ho,Song, Eun-Ji,Song, Nho-Eul,Hwang, Sun Hye,Yoo, Miyoung,Nam, Tae Gyu Elsevier 2019 LWT- Food science and technology Vol.112 No.-
<P><B>Abstract</B></P> <P>Volatile organic compounds (VOCs) associated with spoilage are attracting the attention as potential markers for monitoring meat quality. The objective of the present study was to evaluate the use of spoilage-associated VOCs as marker compounds for the assessment of beef spoilage during storage at 4 °C in air and when vacuum packed. We used headspace solid-phase microextraction coupled with gas chromatography time-of-flight mass spectrometry to determine the levels of VOCs formed during storage. Correlation analysis and multivariate analyses (principal component and hierarchical clustering analysis) were used to select several VOCs that most contribute to sensory changes, and to classify beef samples based on the degree of spoilage assessed by sensory panelists, respectively. Levels of acetic acid, ethanol, 2-methylbutan-1-ol, 3-methylbutan-1-ol, 2,3-butanediol, 2-butanone, diacetyl, 2-heptanone, 3-octanone, and acetoin significantly (<I>p</I> < 0.05, <I>p</I> < 0.01) correlated with the spoilage of air-stored beef, while acetic acid, butanoic acid, pentanoic acid, ethanol, 3-methylbutan-1-ol, and 2,3-butanediol significantly (<I>p</I> < 0.05, <I>p</I> < 0.01) correlated with the spoilage of vacuum-packed beef. The multivariate-analysis results reveal that the aforementioned VOCs can be used as potential marker compounds for evaluating beef spoilage during chilled storage in air or when vacuum packed.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Beef spoilage was evaluated on the basis of volatile organic compounds (VOCs). </LI> <LI> Air and vacuum-package storage affect VOC production in chilled beef differently. </LI> <LI> VOCs associated with sensory changes are useful for the evaluation of beef spoilage. </LI> </UL> </P>
Mansur Ahmad Rois,Lee Hyun Sung,이창주 한국미생물·생명공학회 2023 Journal of microbiology and biotechnology Vol.33 No.4
Ultraviolet C (UV-C, 200–280 nm) light has germicidal properties that inactivate a wide range of pathogenic and spoilage microorganisms. UV-C has been extensively studied as an alternative to thermal decontamination of fruit juices. Recent studies suggest that the efficacy of UV-C irradiation in reducing microorganisms in fruit juices is greatly dependent on the characteristics of the target microorganisms, juice matrices, and parameters of the UV-C treatment procedure, such as equipment and processing. Based on evidence from recent studies, this review describes how the characteristics of target microorganisms (e.g., type of microorganism/strain, acid adaptation, physiological states, single/composite inoculum, spore, etc.) and fruit juice matrices (e.g., UV absorbance, UV transmittance, turbidity, soluble solid content, pH, color, etc.) affect the efficacy of UV-C. We also discuss the influences on UV-C treatment efficacy of parameters, including UV-C light source, reactor conditions (e.g., continuous/batch, size, thickness, volume, diameter, outer case, configuration/arrangement), pumping/flow system conditions (e.g., sample flow rate and pattern, sample residence time, number of cycles), homogenization conditions (e.g., continuous flow/recirculation, stirring, mixing), and cleaning capability of the reactor. The collective facts indicate the immense potential of UV-C irradiation in the fruit juice industry. Existing drawbacks need to be addressed in future studies before the technique is applicable at the industrial scale.