Naresuan University Journal
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Development of Indicators and Content Validity for School Administrators’ Cultural Competency
No full text Cultural competency of school administrators is a success factor for school administration in cultural diversity context. Even during the COVID 19 crisis, this competency is highly valued. The research objectives are developing cultural competency indicators for school administrators and verifying content validity of these indicators. This research process divided into two main steps. First was tool development by literature review and the second was tool testing by content validity verifying.
The cultural competency indicators were cultural awareness, cultural knowledge, cultural skill, and cultural sensitivity. There were 56 items having item content validity index at 1 and two items at .8. The content validity for scale index were tested by S-CVI/UA and S-CVI/Ave and the scores were .97 and .99 respectively. These developed indicators have validity and can be used to measure school administrators’ cultural competency. In addition, these indicators should be tested to find the reliability and should be used to conduct an empirical research with sample groups.
Keywords: Indicator, Content Validity, School Administrator, Cultural Competenc
Knowledge Translation Process of the Sustainable Rice Platform (SRP) Standard in Thailand
No full text The rice sector in Thailand is in the process of introducing the Sustainable Rice Platform (SRP) Standard for Sustainable Rice Cultivation. A pilot implementation of the SRP standard was first conducted at Ubon Ratchathani province in the Northeast in 2013-2017 and has been extended to other provinces. This study describes the process of knowledge translation in the out-scaling implementation of the SRP Standard in Thailand and identifies the success factors of the SRP Standard’s implementation. Data was collected by conducting in-depth interviews with 15 stakeholders from the Rice Department of Thailand and from the study site, Ubon Ratchathani province. Data analysis was done by employing the Knowledge to Action (KTA) framework, consisting of knowledge creation and an action cycle. SWOT analysis and TOWS Matrix were used to analyse the success factors of the SRP Standard implementation. This study supports an evidence-based explanation and systematic approach to translate agricultural knowledge into action and promote behavior changes for sustainable rice cultivation.
During knowledge creation, the main mechanisms of knowledge inquiry were stakeholder workshops and public consultation. The knowledge was then synthesised according to the suitability of the knowledge with the local context and knowledge needs of the farmers. In the action cycle, a baseline study along with pre- and post- assessments of farmer trainings were done to identify existing problems. Creating farmer participation and ownership of the knowledge helped to obtain more acceptance and usage of the knowledge. Moreover, knowledge use and knowledge outcomes were monitored and evaluated through farmer diaries which were mechanisms for encouraging record keeping by the farmers. The success factors of the SRP Standard implementation are feedback from the farmers, criteria for selecting the proper knowledge products and knowledge transfer methods, the development of the farmers’ knowledge network and participation of the relevant stakeholders.
Keywords: Knowledge Translation, Knowledge to Action, Sustainable Rice Platform, SWOT, TOWS Matri
Effects of Thermal Treatments on Physico-Chemical Properties and Antinutritional Factor Reductions of Sacha Inchi (Plukenetia volubilis L.) Meal
No full textSacha inchi seeds are normally used for the extraction of oil due to its high content of oil. The main by-product of the oil extraction process is the seed residue or meal, which is highly nutritious. However, the presence of naturally-occurring anti-nutritional factors (ANFs) especially phytate, tannins and trypsin inhibitors could limit the utilization of sacha inchi seed meal in foods and feeds. The aim of this study is to study the effects of thermal treatments including extrusion process (barrel temperature of 80, 90, 100°C and feed moisture of 61.8 %) and autoclaving (sterilizing temperature of 105, 110, 121°C for 30 min) of reduction of ANFs (tannins, phytic acid contents and trypsin inhibitor) and physico-chemical properties (water absorption index (WAI), water solubility index (WSI), protein solubility (PS), foam capacity (FC), emulsifying capacity (EC), emulsion stability (ES) and oil binding capacity (OBC)), antioxidant activities (ABTS•+, FRAP assays and total phenolic content (TPC)) and in vitro protein digestibility of sacha inchi meal. The results show that autoclaving at 121°C for 30 min caused a significant (p<0.05) reduction in tannins (7.40 mg/g) and trypsin inhibitor (1.76 mg/g) compared to non-thermal treatment sample (control) (tannins =94.4 mg/g and trypsin inhibitor=8.52 mg/g). The phytic acid of non-thermal treatment sample (control) was significantly (p<0.05) decreased by extrusion at high barrel temperature of 100°C (0.43 mg/g). Furthermore, extrusion at barrel temperature of 100°C was the most effective in improving protein digestibility (55.8%). With an increase in temperature process of extrusion cooking and autoclaving, the WSI of treatment sample increased while the WAI decreased. An increase in barrel temperature enhanced the hydrophobicity of proteins as observed from the improvement of EC, ES, PS, FC and OBC values of the extruded samples. The barrel temperature of 100°C yielded highest EC (60.0%) ES (60.7%), PS (16.53%), FC (13.6%) and OBC (16.3%) in comparison with those of non-thermal treatment (control) (EC=46.5%, ES=37.0%, PS=5.48%, FC=4.90% and OBC=2.1%, respectively). The sample with extrusion at a lower temperature of 80°C possessed highest antioxidant activities indicated by ABTS•+ (2.34 mg Trolox /g powder), FRAP (1.07 mg FeSO4 /g powder) and TPC (2.16 mg gallic acid/g powder). Overall, in vitro protein digestibility, antioxidant activities, antinutritional factor reduction and functional properties of sacha inchi meal was improved by thermal processes. The autoclaving might serve as a tool for ANFs reduction. While, extrusion cooking could improve in vitro protein digestibility, antioxidant activities and functional properties of sacha inchi meal. The sacha inchi meal through thermal processes might be helpful to produce highly nutritious foods, alternative protein related products and enhance its suitability as novel functional ingredients for the food system for industrial applications
The Optimization of transport route from Chon Buri, Thailand to Kunming, China by using AHP and TOPSIS
No full text This research paper studies the optimal routes in intermodal transportation between Chonburi, Thailand to Kunming, China since Kunming has become one of the trade centers in China and located close to Thailand. Also both countries have a challenging development in transport network connectivity. Currently, the route between Thailand and China have been limited because the route still lack the missing link, some routes are under construction, and routes in the future of national transportation plan. However, this study will assume for the future transport route that the missing links have been connected, the under construction routes have been completed This actions will increase the number of alternatives. Then this paper will consider the ideal route for transporting the freight. The route selection process examines 5 current routes and also considers 5 future routes to determine optimal of intermodal transport route which only road and rail transportation are analyzed. Regarding the criteria on there are quantitative factors (Transportation time, Transportation distance, Transportation cost) and the qualitative factors (Level of difficulty for transportation, Transport congestion, Opportunity for revenue) of with total 6 main criteria and 7 in sub-criteria, the most efficient transport route should be at the lowest cost, shortest distance and least transport time. Also Transportation belong this route should consider a good infrastructure, smooth transport flow and less congestion also it have a good change to making a business and revenue. On the other hand, the criteria have been weighed and selected by establishment with a mathematic model based on Analytical Hierarchy Process (AHP). The final phase using TOPSIS to optimize the route based on the weight. The results showed that route number 2, from Chonburi to Mae Sai, Chiang Rai in Thailand then to Xishuangbanna direct to Kunming, have a total distance in 1610 km with the travel time of 32 hours and the total cost is 13497.38 Baht. Therefore, is the ideal route for transportation with the highest TOPSIS score 0.876.
Keywords: Route selection, TOPSIS, Multicriteria decision, AH
In Vitro Assessment of Probiotic Properties in Lactobacillus Strains Isolated from Traditionally Fermented Thai Foods
Get PDF Traditionally fermented Thai foods are good sources for Lactobacilli isolation due to these food types include a wide variety of ingredients. A total of 82 Lactobacillus strains were preliminarily isolated from Pla-Som, Pla-Duk-Ra, Pla-Pang-Dang, Kung-Som, and Nham-Hed-Nang-Fa. Their 16S rDNA sequences showed homology to L. plantarum, L. lactis, L. amylovorus, L. casei, L. acidophilus, L. farciminis, and L. graminis. Gastrointestinal tract experimental found 10 isolates that can survive at pH 2.5 and 0.9% bile salt concentration. Remaining 4 isolates of L. plantarum (LpWP48/12, LpNH48/12) and L. acidophilus (LacKS48/15, LacWP48/22) had antagonistic activity against human pathogens including Staphylococcus aureus (TISTR 746), Escherichia coli (TISTR 527), Pseudomonas aeroginosa (TISTR 357), Salmonella Typhi, and Shigella dysentery. All four isolates were resistant to streptomycin, cefotetan, nalidixic acid, vancomycin, kanamycin, and methicillin. PCR analysis revealed positive identification of the bsh, atpD and mapA genes. The virulence-related genes cylA, ace, esp and gelE were found to be absent. As a result, L. plantarum (LpWP48/12 and LpNH48/12) and L. acidophilus (LacKS48/15 and LacWP48/22) showed potential as probiotic candidates and were safe to use as starter culture.
Keywords: Lactic acid bacteria, Probiotics, Lactobacillus plantarum, Lactobacillus acidophilus, Traditionally fermented Thai foo