The purpose of this paper is to investigate the state of creativity and innovation on product development among students who participated in the Islamic Innovation Student Competition (i-REKA) 2017 at Universiti Sains Islam Malaysia (USIM). The study employed the quantitative approach through a survey instrument design. Data were collected using questionnaires, and the constructs used were developed from prior research and previously tested for reliability. A total of 147 questionnaires were analyzed from the respondents in this study. Descriptive statistics were used to analyze the characteristics of the respondents including frequency, percentage, mean, and standard deviation, while the multivariate technique that was employed was regression. The findings revealed that significant relationships exist between the state of creativity and innovation among students of products development competition. These findings may provide a distinctive perspective on the concept of creativity and innovation and its necessity in the Islamic educational system for the contemporary modern era.
The objective of this paper is to revisit the concept of thinking and innovation in Islam from the examples shown by Muslim scholars. This article also highlights the significance and the need to apply the Muslim scholars’ model of Islamic thinking and innovation culture to the present day educational system. The study is descriptive in nature, showcasing the scholarly contributions of great Muslim men from the past, as well as the opinions of contemporary scholars of Islam on thinking and innovation. This preliminary paper may provide a distinctive perspective on the concept of thinking and innovation and its necessity in the contemporary Islamic educational system. It should also be considered as a crucial tool to be mastered by youngsters during the present age in the era of science and technology.Key Words: Thinking, Innovative culture, Creativity, Culture, Muslim scholars.
Gastronomi secara mudahnya difahami sebagai suatu bidang yang membicarakan tentang makanan dan pemakanan dalam kehidupan manusia. Tafsiran umum para pengkaji merumuskan gastronomi sebagai “food Knowledge”. Oleh kerana tanggapan umumnya adalah pengetahuan tentang makanan, maka gastronomi sering dikaitkan dengan bidang kulinari atau masakan. Perspektif sejarah merumuskan gastronomi sebagai suatu fenomena sosial yang mendapat perhatian para pemikir, pengamal kulinari dan juga masyarakat umum bermula pada awal abad ke 19. Perspektif akademik mengembangkan pemahaman gastronomi sebagai cabang ilmu yang boleh diteroka melalui penyiasatan secara saintifik. Banyak lagi pandangan dan justifikasi yang berbeza tentang bidang ini. Jean Anthelme Brillat-Savarin (1755-1826) memulakan usaha formal terhadap bidang gastronomi yang kemudian telah membuka jalan untuk kajian seterusnya. Pendekatan pelbagai disiplin ilmu dalam kajian gastronomi yang diperkenalkan oleh beliau telah menyebabkan bidang tersebut semakin mendapat perhatian. Kepentingan bidang tersebut mula dilihat dalam bentuk yang lebih dinamik serta tidak terhad kepada kajian kulinari semata-mata. Kajian kontemporari bidang ini lebih cenderung meneroka ilmu gastronomi dalam perspektif saintifik. Penulisan ringkas ini cuba membawa sorotan perkembangan bidang kajian gastronomi berdasarkan perbincangan dan wacana akademik yang lepas serta berdasarkan perkembangan semasa. Gastronomy is easily understood as the field of studies discussed about food and nutrition in human life. Through general interpretation most researchers considerate that gastronomy as "food knowledge". Since the interpretation is generally about knowledge of food, gastronomy is also associated with the culinary or cooking activities. Historical perspective observed that gastronomic field is also as a social phenomenon that assist thinkers, culinary practioner and even the general public attention begun in the early 19th century. An Academic view has developed perspective that gastronomy as a branch of knowledge which aslo could be explored through scientific investigation. As a researcher in this field, Jean Anthelme Brillat-Savarin (1755-1826), has started a formal study in this field and eventually lead the way to the next studies by other reseacher. Savarin has explored, combined the scientific approach in exploring culinary and cooking activities. The new approach has been widely accepted by others. This new approach is significant, dynamic and not limited to the conventional approach in understanding the potential in gastronomic and culinary activities. Contemporary studies are more likely to explore the scientific approach in this field. This short writing is attempted to highlight the development and progress in this field. The analysis of the study is based on past academic discussions and discourses, besides current writings related to the field. Based on the highlights of past and current writings, the studies and practice of gastronomy has gradually widening in various scope and disciplines. The combination of science and technology in current progressing approach, not only affects the culinary and cooking activities but also brings the good turn up the economic aspects such producing large scale of food product. Apart from that, the combination of science and technology in the field of gastronomy also brings social impact where eating and nutrition is associated with trends, lifestyle of modern society (how to eat, what to eat, where to eat, food eaten and so on.
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