The results of studies on the relationship between work team cohesiveness and team performance are still not conclusive. Inconsistencies in the results, caused by a shifting conceptual definition, ...have become a problem in cohesiveness measurements. This inconsistency in a conceptual definition exists in the literature and is based on the antecedents or the consequences of team cohesiveness. This study aimed to test the conceptual definition of work-team cohesiveness that had been proposed and to build a measurement for work-team cohesiveness. The respondents of this study were work teams from manufacturing and services companies. The results of this study support the conceptual definition proposed by the author.
Purpose: This study aims to determine the effectiveness of the influence of team building training to increase cohesiveness in Psychology students at Mulawarman University.
Theoretical framework: ...Cohesiveness is one part that can increase the sense of attachment between individuals as members and the team and organization that oversees them. Team building training is carried out so that members of student organizations can have an interest in wanting to continue to be with the organization in achieving common goals as a whole team
Design/methodology/approach: The research design used was a pre-test and post-test on 20 students divided into 10 experimental groups and 10 control groups. Cohesiveness scale adapted by researchers from Data analysis using Wilcoxon and Mann-Whitney U Test using SPSS 26 Software for Windows.
Findings: The results of the analysis used the Wilcoxon test which compared the cohesiveness scores in the experimental group before and after training showed a value of Z = -2.810, = p 0.005 (p < 0.05) meaning that there was a difference in the cohesiveness scores before and after being given the team building training treatment, so that there was an increase in cohesiveness significantly after giving the team building training treatment. The results of the analysis using the Mann-Whitney U Test showed a value of Z = -1.288, p = 0.198 (p > 0.05) meaning that there was no difference in the level of cohesiveness between the experimental group that was given the team building treatment and the control group that was not given the team building training treatment.
Research, Practical & Social implications: The study is useful for organizational activities are also expected to continue to make their best contribution to the organization and the wider community.
Originality/value: The value of the study based on the analytical data discussed in the previous sub-chapter, it can be concluded that team building training is able to provide changes and increase cohesiveness in organizational students. That is, if training is given to students of the organization regularly and followed by consistent supervision and evaluation, then cohesiveness in the student organization can increase.
Under what conditions does the internal cohesiveness of the European Union (EU) determine its external effectiveness? In a first step, this introduction probes the frequent assumption that the more ...cohesive the EU presents itself to the world, the more effective it is in achieving its goals. The empirical contributions to this collection, which range from trade to foreign policy, highlight instead three configurations of internal cohesiveness and external effectiveness: internal cohesiveness has a positive impact on external effectiveness; internal cohesiveness has no impact on external effectiveness; and internal cohesiveness has a negative impact on external effectiveness. The international context in which the EU operates, including the bargaining configuration and the policy arena, functions as an intervening variable in these causal links. In a second step, this introduction launches a research agenda aimed at explaining these patterns more systematically and determining the impact of cohesiveness on effectiveness.
The gelling of two commercial pea protein isolates (PPI) at 20% and 23% PPI concentration, and the effect of microbial transglutaminase (-0- and -5- U/g protein), were analysed. The final aim was to ...get PPI gels with textural properties enough to make meat and seafood analogues. The first PPI (-A-), was made by alkaline solubilization and isoelectric precipitation from pea flour. The second one (-B-), was obtained by aqueous dispersion of the pea flour and concentration of the soluble protein. The water and oil holding capacities of PPI-A suggested a higher degree of protein denaturation which was assessed by Dynamic thermo mechanical analysis (DMTA) and Fourier transform infrared spectroscopy (FTIR). FTIR data showed lower intermolecular β-sheet aggregates in PPI-B gels than in PPI-A. This result was consistent with the reticulated and well-interconnected network from scanning electron microscopy (SEM) of PPI-B gels in line with the higher strain amplitude (γmax), and the lower loss factor (tanδ) in PPI-B gels vs PPI-A gels. The MTGase enzyme significantly improved the structural quality of the PPI-B gels (high Q-factor) at 20% and 23% PPI. For all these reasons PPI B is more suitable for achieving consistent gels as bases for meat and seafood analogues.
Thermal profiles of the raw doughs of pea protein isolates PPI-A (20-0-A) and PPI-B (20-0-B) at 20% concentration of PPI. Angular frequency (ω = 12.6 rad/s). Strain (γ = 0.5%). Heating rate (1 °C/min) from T = 20 °C–90 °C. Display omitted
•PPI-B produced more flexible, solid-like and cohesive gel network.•Gels made with PPI-A have coarse network and higher strength.•MTGase addition at PPI solution at 20% improved the rheological gel properties.•PPI-B had similar protein but higher fat, carbohydrates and starch content than PPI-A.
Kohesivitas Pada Kelompok Jamaah Tabligh Ikbar, Ikbar; Nurrahmi, Febri; Syam, Hamdani M.
Jurnal komunikasi global,
12/2020, Letnik:
8, Številka:
2
Journal Article
Recenzirano
Odprti dostop
The Jamaah Tabligh is a very unique group in their da’wah efforts involving each member of the group. This study aims to find out how the cohesiveness of such a group by studying the Jamaah Tabligh ...in Mesjid Cot Goh, Gampong Lamme Garot, Aceh Besar. The theory used in this study is the theory of Groupthink by focusing on the concept of cohesiveness. This study used a descriptive qualitative method. Data collection techniques were carried out using structured interviews on five members of the Tabligh Jamaah and participatory observation. The results showed a high level of individual cohesiveness within the Jamaah Tabligh group measured by four dimensions of cohesiveness including social strength, unity in groups, attractiveness and group collaboration. The cohesiveness was based on the similarity of purpose in da'wah. This cohesiveness has indicated the symptoms of groupthink that appeared in deliberation for decision making in the group.
The behavior of a raw carrot bolus through a vertical pipe was investigated with a laser detector. To investigate the effect of cohesiveness, samples were pre-processed in various stages, as follows: ...no compression, 50 % and 80 % compression, and blending with xanthan gum. First, the transit time of the bolus was measured from the time series signal of the voltage drop corresponding to the density of the food fragments. The results showed that the transit time was shorter for the bolus with greater assumed cohesiveness. Next, we analyzed the structure of the bolus flow by obtaining the power spectrum of the time series signal, which exhibited a power-law relationship of the form 𝑃 (𝑓) ∼ 𝑓 −𝛼. The value of the exponent α, reflecting the structure of the bolus flow, was also shown to be correlated with the assumed cohesiveness. Therefore, we propose that α can be used as an index to evaluate bolus cohesiveness under shear conditions.
PurposeThe COVID-19 pandemic has, besides the health concerns, caused an unprecedented social and economic crisis that has particularly hit service industries hard. Due to extensive safety measures, ...many service employees have to work remotely to keep service businesses running. With limited literature on leadership and virtual work in the service context, this paper aims to report on leadership effectiveness regarding employees' work performance in virtual settings brought on by the COVID-19 pandemic.Design/methodology/approachDrawing on the input–process–outcome (IPO) framework, this research investigates the effectiveness of leadership on service employees' work performance mediated by work-related tension, autonomy, and group cohesiveness. Furthermore, this study explores moderating effects of the service provider's digital maturity. To test the derived model, the authors collected survey data from 206 service employees who, due to the COVID-19 pandemic, unexpectedly had to transform to a virtual work environment. The authors analyzed the data using partial least squares structural equation modeling (PLS-SEM).FindingsThe results indicated that it took task- and relation-oriented leadership behavior to maintain service employees' work performance in a virtual environment during crisis situations. Further, results indicated mediating effects of service employees' individual job autonomy and team cohesiveness; surprisingly, work-related tension did not impact employees' work performance. Results offered service businesses guidance on how to effectively lead in times of crisis when service employees predominantly work in virtual environments.Originality/valueThis is the first empirical study to show how leadership affects service employees' work performance in a virtual work environment during crisis times. Thus, the study contributes to the scarce literature on the impact of leadership in service firms that have to operate in such a setting.
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•Starch digestibility of rye flour is affected by flour size and cell wall integrity.•Cell wall integrity in large and medium rye flour was maintained during baking.•Large particles ...decreased drastically the overall quality of bread model system.•Bread made with large rye flour was the least cohesive and the hardest.•Bread, which easily disintegrated during digestion, was the most digestible.
In cereal products, the use of flour containing clusters of intact cells has been indicated as a potential strategy to decrease starch digestion. Rye possesses more uniform and thicker cell walls than wheat but its protective effect against starch digestion has not been elucidated. In this study, rye flours with three different particle sizes, large (LF) (∼1700 μm), medium (MF) (∼1200 μm), and small (SF) (∼350 μm), were used to produce model bread. The textural properties of these breads were analysed using Textural Profile Analysis (TPA). The starch digestibility of both the flour and the bread was measured using Englyst’s method, while the presence of intact cell clusters was examined using Confocal Laser Scanning Microscopy (CLSM). Additionally, the disintegration of bread digesta during simulated digestion was assessed through image analysis. CLSM micrographs revealed that bread made with MF and LF retained clusters of intact cells after processing, whereas bread made with SF showed damaged cell walls. Starch digestibility in LF and MF was lower (p ≤ 0.05) than that in SF. Bread produced with MF and LF exhibited the least (p ≤ 0.05) cohesive and resilient texture, disintegrated more during digestion, and exhibited higher starch digestibility (p ≤ 0.05) than bread made with SF. These results highlight the central role of bread texture on in vitro starch digestibility.
Based on the flow theory from positive psychology, we propose that flow could be generated by brand community characteristics and plays an important role in influencing brand community members' ...attitudes toward a brand. Specifically, we propose a model that identifies brand community characteristics (i.e., community cohesiveness and information quality) that produce flow and explore how flow impacts brand identification and brand loyalty. Members from 31 automobile brand communities participated in this survey study, and 580 validated questionnaires were returned. Structural Equation Model was used to test the research hypotheses. The results show that community cohesiveness and information quality positively influence flow. Flow positively influences members' brand identification and, subsequently, impacts brand loyalty. The mediating role of flow in building brand identification is also demonstrated.
•Community cohesiveness and information quality positively influences flow.•Flow plays a mediating role in building brand identification.•Brand identification positively impacts brand loyalty.
Community search (CS) is an important research topic in network analysis, which aims to find a subgraph that satisfies the given conditions. A dynamic attribute heterogeneous information network ...(DAHIN) is a sequence of attribute heterogeneous information network (AHIN) snapshots, where each snapshot consists of multiple types of vertices as well as edges, and each vertex is associated a set of attribute keywords. CS over DAHIN faces many challenges. In this paper, we study the CS problem over DAHINs, aiming to search for cohesive subgraphs containing query vertex and simultaneously satisfying the connectivity, attribute cohesiveness and interaction stability. To this end, we propose a deep learning model with a three-level attention mechanism and the concept of interaction frequency with respect to multiple semantic relationships to measure the similarity of attributes and the stability of interactions between vertices respectively. In addition, we design three search algorithms to locate the target community by optimizing the degree of interaction stability and attribute similarity between vertices. Extensive experiments, including comparison with existing algorithms, ablation analysis, parameter sensitivity examination, and case studies, are conducted on four real-world datasets to validate the effectiveness and efficiency of the proposed model and search algorithms. The code and model of CS-DAHIN will be open source on GitHub.
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