M.A. Lazim

Publications

2 Measuring Teachers- Beliefs about Mathematics: A Fuzzy Set Approach

Authors: M.A. Lazim, M.T.Abu Osman

Abstract:

This paper deals with the application of a fuzzy set in measuring teachers- beliefs about mathematics. The vagueness of beliefs was transformed into standard mathematical values using a fuzzy preferences model. The study employed a fuzzy approach questionnaire which consists of six attributes for measuring mathematics teachers- beliefs about mathematics. The fuzzy conjoint analysis approach based on fuzzy set theory was used to analyze the data from twenty three mathematics teachers from four secondary schools in Terengganu, Malaysia. Teachers- beliefs were recorded in form of degrees of similarity and its levels of agreement. The attribute 'Drills and practice is one of the best ways of learning mathematics' scored the highest degree of similarity at 0. 79860 with level of 'strongly agree'. The results showed that the teachers- beliefs about mathematics were varied. This is shown by different levels of agreement and degrees of similarity of the measured attributes.

Keywords: Conjoint analysis, belief, membership function, degree of similarity

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1 Sensory Evaluation of the Selected Coffee Products Using Fuzzy Approach

Authors: M.A. Lazim, M. Suriani

Abstract:

Knowing consumers' preferences and perceptions of the sensory evaluation of drink products are very significant to manufacturers and retailers alike. With no appropriate sensory analysis, there is a high risk of market disappointment. This paper aims to rank the selected coffee products and also to determine the best of quality attribute through sensory evaluation using fuzzy decision making model. Three products of coffee drinks were used for sensory evaluation. Data were collected from thirty judges at a hypermarket in Kuala Terengganu, Malaysia. The judges were asked to specify their sensory evaluation in linguistic terms of the quality attributes of colour, smell, taste and mouth feel for each product and also the weight of each quality attribute. Five fuzzy linguistic terms represent the quality attributes were introduced prior analysing. The judgment membership function and the weights were compared to rank the products and also to determine the best quality attribute. The product of Indoc was judged as the first in ranking and 'taste' as the best quality attribute. These implicate the importance of sensory evaluation in identifying consumers- preferences and also the competency of fuzzy approach in decision making.

Keywords: Fuzzy decision making, sensory evaluation, membership function, fuzzy linguistic

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