Search results for: H. Firdaus

Authors: Abu Bakar Munir, Siti Hajar Mohd Yasin, Firdaus Muhammad-Sukki

Abstract:

This paper seeks to analyse the benefits of big data and more importantly the challenges it pose to the subject of privacy and data protection. First, the nature of big data will be briefly deliberated before presenting the potential of big data in the present days. Afterwards, the issue of privacy and data protection is highlighted before discussing the challenges of implementing this issue in big data. In conclusion, the paper will put forward the debate on the adequacy of the existing legal framework in protecting personal data in the era of big data.

Keywords: Big data, data protection, information, privacy.

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Authors: Flora Elvistia Firdaus

Abstract:

Polyurethane foam (PUF) were prepared by reacting polyols synthesized from soy-oil into mixture of 2,4- Toluene diisocyanate (TDI) with 4,4--Methylene Diamine Isocyanate (MDI) with ratio of 70:30. The polyols obtained via esterification reaction were categorize into different temperature of reaction and by used of varied concentration of phosphoric acid catalyst. The purpose of catalysts is to shifting selectivity to a desired and value added of product. The effect of stoichiometric balance (molar ratio of epoxide/ethylene glycol) to the concentration of the catalyst on the final properties was evaluated.

Keywords: temperature, phosphate, soy polyurethane

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Authors: Flora E. Firdaus

Abstract:

Polyurethane foam (PUF) is formed by a chemical reaction of polyol and isocyanate. The aim is to understand the impact of Silicone on synthesizing polyurethane in differentiate volume of molding. The method used was one step process, which is simultaneously caried out a blending polyol (petroleum polyol and soybean polyol), a TDI (2,4):MDI (4,4-) (80:20), a distilled water, and a silicone. The properties of the material were measured via a number of parameters, which are polymer density, compressive strength, and cellular structures. It is found that density of polyurethane using silicone with volume of molding either 250 ml or 500 ml is lower than without using silicone.

Keywords: soybean, petro, silicone, polyurethane

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Authors: Flora Elvistia Firdaus

Abstract:

Soy polyol obtained from hydroxylation of soy epoxide with ethylene glycol were prepared as pre-polyurethane. The two step process method were applied in the polyurethane synthesis. The blending of soy polyol with synthetic polyol then simultaneously carried out to TDI (2,4): MDI (4,4-) (80:20), blowing agent, and surfactant. Ethylene glycol were not taking part in the polyurethane synthesis. The inclusion of ethylene glycol were used as a control. Characterization of polyurethane foam through impact resillience, indentation deflection, and density can visualize the polyurethane classifications.

Keywords: Ethylene glycol, polyurethane foam, soy polyol, synthetic polyol

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Authors: Flora Elvistia Firdaus

Abstract:

Polyurethane foams (PUF) were formed by a chemical reaction of polyol and isocyanate. The polyol was manufactured by ring-opening hydrolysis of epoxidized soybean oil in the presence of phosphoric acid under varying experimental conditions. Other factors in the foam formulation such as water content and surfactant were kept constant. The effect of the amount of solvents, phosphoric acid, and their derivates in the foam formulation on the properties of polyurethane foams were studied. The properties of the material were measured via a number of parameters, which are water content of prepared polyol, polymer density and cellular structures.

Keywords: soy, polyurethane, phosporic acid

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Authors: Flora Elvistia Firdaus

Abstract:

The epoxidation of soybean oil at temperature of 600C was provided the best result in terms of attaching the –OH functionality. Temperatures below and above 600C it is likely the attaching reaction did not proceed sufficiently fast. The considerable yield below 40%, implies the oil is not completely converted, it is not possible by conventional methods, because the epoxide decomposes at the temperature required. The objective of this work was the development of catalyst toward the conversion of epoxide and polyol with reaction temperature at 50,60, and 700C. The effect of different type of catalyst were studied, the effect of alcohols with different molecular configuration was determined which leads to selective addition of alcohols to the epoxide oils.

Keywords: optimization, epoxide, soybean, catalyst

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Authors: Dyah P. Srirahayu, Esti Putri Anugrah, Amelia Firdaus

Abstract:

The existence of the current library has met the complex needs of users. However, human resources in the library are often a source of problems in service. This is influenced by the leadership style in each library. This study aims to analyze the impact of leadership style on innovative work behavior. The research method used is a quantitative approach to analyze using SPSS. The findings in this study illustrate that leadership style has an influence on innovative work behavior which is certainly influenced by various existing factors.

Keywords: Leadership, public libraries, innovative behavior, Transactional leadership.

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Authors: Rosita Suhaimi, Firdaus Abdullah, Chong Fen Nee, Nurhani Aba Ibrahim

Abstract:

This paper attempts to identify the significance of Information and Communications Technology (ICT) and competitiveness to the profit efficiency of commercial banks in Malaysia. The profit efficiency of commercial banks in Malaysia, the dependent variable, was estimated using the Stochastic Frontier Approach (SFA) on a sample of unbalanced panel data, covering 23 commercial banks, between 1995 to 2007. Based on the empirical results, ICT was not found to exert a significant impact on profit efficiency, whereas competitiveness, non ICT stock expenditure and ownership were significant contributors. On the other hand, the size of banks was found to have significantly reduced profit efficiency, opening up for various interpretations of the interrelated role of ICT and competition.

Keywords: Competitiveness, Profit Efficiency, Stochastic Frontier Analysis

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Authors: Flora Elvistia Firdaus

Abstract:

Polyurethane foams (PUF) has been prepared from vegetable; soybean based polyols. They were characterized into flexible and semi rigid polyurethane foam. This work is directed to production of flexible polyurethane foams by a process involving the reaction of mixture of 2,4- and 2,6-Toluene di Isocyanate isomers, with portion of to blends of soy polyols with petroleum polyol in the presence of other ingredients such as blowing agents, silicone surfactants and accelerating agents. Additon of chain extender improves the property then further decreases the properties on further addition of the same. The objective of this work was to study the effect of chain extender and role of phosphoric acid catalyst to the final properties and correlate the morphology image with mechanical properties of these foams.

Keywords: polyurethane, soy polyol, chain extender

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Authors: Sugiono, W. Ardiatna, H. Firdaus, N. Kusnandar, B. Utomo, J. A. Kadar

Abstract:

It is desirable that most human food is warm when eaten, including when food is obtained by taking it away from the point of sale in disposable food packaging. However, such packaging does not retain heat for a long time, which is necessary to ensure the food remains warm when eaten. The study looked for single-use food packaging that could retain the heat of the food for a long time. The methodology for obtaining such packaging is either by modifying available packages on the market or by making new ones with materials that are easily obtained locally, then testing by loading the local food and measuring its temperature and the length of time until it reaches the lowest acceptable temperature for hot food (56°C). Packages made of plastic boxes lined with thin aluminum foil on the inside are the best way to keep food warm for up to 44 minutes from the time it is put in the package to the time the required temperature is reached. Moreover, packaging made of local common food paper, where the food was put in a transparent plastic bag inside the package, was found to be the simplest package that could retain heat for 82.31% as long as the best packaging could, in this study. Plastic boxes with thin aluminum foil inside were the best single-use food packaging in this study that served to keep hot food warm and fit for consumption.

Keywords: Aluminum foil, hot food, local food, packaging.

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