This study reported the extraction optimization and characterization of cobia (Rachycentron canadum) skin gelatin. Optimization study was carried out to determine the effect of CH3COOH concentration, skin to water ratio, extraction temperature and extraction time on gelatin yield (GY) and gel strength (GS) using Response Surface Methodology (RSM). The optimum conditions were 0.15mol/L for CH3COOH concentration, 82.4oC of extraction temperature, 6 h of extraction time and 1:6 of skin to water ratio, which produced cobia gelatin with GY of 20.10% and GS of 205.6 g. Characteristics of cobia skin gelatin (CG) were then compared to that of commercial bovine gelatin (BG). It was found that the most dominant amino acid in CG was glycine, proline and alanine. There was no difference in foaming and emulsifying properties of CG and BG at 1% concentration, but at 2% and 3% concentration, BG performed better. CG was found to have higher fat binding capacity but lower water holding capacity than BG. Least gelling concentration for CG was recorded at 2% while for BG at 1%. CG and BG had a pI at pH 6.05 and 4.82, respectively. This study shows that cobia skin gelatin has potential as halal alternative to bovine gelatin in food industry.
Background : Two of the most common indicators of institutional healthcare quality are Hospital Accreditation Status and Patient Satisfaction. However, the relationship between them is not well understood. In Malaysia, only 20.48% hospitals have been accredited. This is very much less compared to hospitals in America, Europe, Australia and certain Asian countries whereby 90% of their hospitals have already been accredited.
Objective : The objective of this study was to compare the extent to which a patient’s satisfaction is related to hospital accreditation status, to examine the relationship between patient satisfaction and hospital work load and to determine factors that influence patients’ satisfaction.
Methodology : A cross-sectional study was conducted whereby 150 patients from each accredited and non-accredited hospital involved in this study group giving a total of 300 samples. `SERVQUAL’ instrument was used in this study. Patients were interviewed at 2 different times - during admission and upon discharge.
Result : Results showed 34.7% patients were satisfied with services in accredited hospital and 30.6% patients were satisfied with services in non-accredited hospital. `Corporate Culture’ component showed the lowest satisfaction score among the entire dimension in both categories hospitals. Patient satisfaction was noted to be reduced with increase in hospital work load. Other factors which significantly influence patient satisfaction include level of education, employment status and patient income. There was no significant difference in patient satisfaction between accredited and non-accredited hospital in all dimension measured.
Conclusion : Therefore there is no difference of patients’ satisfaction with regards to services provided by accredited and non-accredited hospitals.
Anhydrous milkfat (AMF) was fractionated to obtain a series of high-melting milkfat fractions (HMF). Solid fat content (SFC) of HMF as determined by nuclear magnetic resonance (NMR) was in the range 37.6-43.6% and 21.2-27.5% measured at 20 and 30 degrees C, respectively. The HMF have a higher melting characteristic compared to AMF as analyzed by differential scanning calorimetry (DSC) with melting enthalpies of 92.2-105.0 J/g and melting peak temperatures of 39.3-41.5 degrees C. The AMF was also blended with soft palm stearin (SPOs and/or hard palm stearin (HPOs)) according to a three conventional component mixture design which providing suitable formulations for HMF. This represented three selected blends of AMF:SPOs:HPOs at three different proportions (70:15:15, 60:30:10 and 50:45:5), having SFC and DSC melting characteristics of HMF. The study revealed that higher-melting characteristics of AMF could be achieved equally well by using both fractionation and blending techniques.