Innovative Technology and Management Journal 2022-06-09T09:22:44+08:00 Leancel Homeres Open Journal Systems <p>The&nbsp;<strong>INNOVATIVE TECHNOLOGY AND MANAGEMENT JOURNAL (ITMJ)</strong> is a peer-reviewed publication of the Eastern Visayas State University (EVSU). It publishes research articles and review of research literatures (RRL) in the fields of technology innovation, engineering, sciences, educational management, curriculum development and innovations, food and fisheries technology, management and entrepreneurship. It is published annually.&nbsp;</p> Another look at sensory attributes of broiler chickens fed with non-fermented and fermented diets 2022-06-09T09:22:44+08:00 Gerald M. Rivera Leomarich F. Casinillo <p>This study aimed to assess the sensory attributes and general acceptability of steamed meat of broiler chickens fed with non-fermented (control) and fermented diets. The study used water, water + coco vinegar, and water + RPL8+AKE probiotic as fermenting causal agents. A total of thirty (30) breast carcass (steamed at 100<sup>o</sup>C for 10-15 minutes) samples per treatment at five grams (5g) per sample were utilized for evaluation. A group of thirty trained taste panelists composed of Food Technology students assessed the sensory attributes using the quality score and Hedonic scale sheets. Descriptive statistics were used in the sensory evaluation, and analysis of variance (ANOVA), and multiple comparison test using Tukey’s honestly significant difference (HSD) test was used to compare the treatment means of the sensory attributes of the steamed meat samples in terms of skin color, flesh color, aroma, texture, taste, and general acceptability. The rating scores on skin colors (<em>p-</em>value=0.050), and texture (<em>p-</em>value=0.013) of steamed meat of broiler chickens fed with non-fermented and fermented diets were significantly different at a 5% level. Results revealed that the fermented diets have improved the broilers' skin colors (yellowish cream) and improved the texture quality of meat (moderately firm). Based on ANOVA, there is no significant difference observed in the descriptive scores in relation to flesh color (<em>p-</em>value=0.171), aroma (<em>p-</em>value=0.621), taste (<em>p-</em>value=0.723) and general acceptability (<em>p-</em>value=0.491). However, the steamed carcass of broiler-fed fermented diets (coco vinegar and probiotic) is slightly preferred based on ranks. Hence, fermented diets can modify the meat quality of broilers to meet consumers’ expectations.</p> 2022-03-01T00:00:00+08:00 Copyright (c) Improving Students’ Conceptual Knowledge in Online Distance Learning through the Use of Micro-Lectures: A Photosynthesis Example 2022-05-21T09:56:30+08:00 Leonardo M. Francisco Jr. Maricar S. Prudente <p>The shift to online distance learning due to the COVID-19 pandemic presented a challenge to develop instructional materials that could compensate for the limitations of the prevailing learning modality. Micro-lectures are short instructor-made videos that are meant to deliver lessons in ways that do not overwhelm the learners' working memory in understanding conceptually challenging topics such as photosynthesis. This action research used a Quasi-experimental mixed-method approach through micro-lectures in teaching photosynthesis to an intact group of 60 grade 12 STEM students. The instruments and methods used were pre-test and post-test, survey forms, journal entries, and focus group discussions. The results showed that watching micro-lectures positively affected students' test performance and knowledge gain in the different concepts in photosynthesis. Students view micro-lectures as an effective learning material appropriate for online learning due to their ability to declutter and segment the lessons, enhance engagement levels, provide a sense of teacher presence, and encourage flexible learning.</p> 2022-05-01T00:00:00+08:00 Copyright (c) Business Strategies of Micro, Small, and Medium Enterprises in Response to the COVID-19 Pandemic 2022-05-21T10:04:51+08:00 Maria Ilna C. Tabinas Angelita L. Paradero Leomarich F. Casinillo <p>The COVID-19 pandemic health protocols have adversely impacted the economic profit and business operations of micro, small, and medium enterprises (MSMEs). This study aimed to evaluate the business strategies employed by MSMEs as they are facing the public health crisis in Bato, Leyte, Philippines. A random sample of 200 MSMEs were surveyed using a structured questionnaire. Some descriptive statistics and Chi-square test for independence were used to summarize and determine the relationship among variables, respectively. Results showed that dominantly more of the MSMEs are operated by owner-managers during the pandemic. On average, most (97.5%) of the enterprise operating are micro and operates for about 3 years.&nbsp; About 63.5% of the MSMEs during the pandemic has adopted a new strategies to cope with COVID-19’s negative impact and most of them are micro in nature. The major business strategies adopted to survive the adverse impact of the pandemic are as follows: following health protocols (50%), finding suppliers in nearby towns (33.8%), seeking alternative sources (26%), increasing prices of items sold (24.5%), and local outsourcing (22.5%), among others. It is concluded that age is a significant factor in implementing business strategies (p-value&lt;0.019). This implies that owner-managers with higher age (average is 40 years old) are more likely to adopt business strategies. Moreover, as they are experiencing vulnerability to the pandemic such as economic profits being significantly reduced, then they are more likely to implement strategies (p-value&lt;0.001). Short and long term plans are considered in order to survive and sustain its business operations. Hence, the study recommends that the government should help and enhance the capability of enterprises in managing risk as well as ensuring MSME’s continuity amidst the pandemic.</p> 2022-05-01T00:00:00+08:00 Copyright (c)