Asian Health, Science and Technology Reports

Content

2026-01-23T10:52:28+07:00

Content

Editorial Board

2026-01-23T10:53:39+07:00

Editorial Board

Editorial Notes

2026-03-26T16:18:08+07:00

Editorial Notes

The Efficiency of the Three Data Transformation Methods for Converting Beta-Distributed Data to Normal-Distributed Data

2025-12-15T09:58:12+07:00

The beta distribution is widely used to model rates and proportions in fields such as epidemiology, ecology, and quality control. However, relatively few studies have systematically compared data transformation methods specifically for beta-distributed data under different shapes and sample sizes. The research aimed to study and compare the efficiency of three data transformation methods: the Johnson transformation method, the Box-Cox transformation method, and the Yeo-Johnson transformation method for transforming beta-distributed data to normally distributed data. The study was conducted using the Monte Carlo simulation technique with 1,000 replications for each situation. In each scenario, the two shape parameters and of the beta distribution were defined as 5, 10, and 20 in combinations that generated three types of distributions: right-skewed , left-skewed , and symmetric respectively; the 3 levels of sample size (n) were: small (n = 10), medium (n = 30, 50), and large (n = 70) and the power transformation were 0.2, 0.8, 1, and 2. The Anderson-Darling statistic was employed to examine the data distribution. The evaluation criterion was based on the percentage of acceptance (POA) of the null hypothesis for the transformed data to follow a normal distribution. A higher POA indicated a more effective transformation method. The results showed that, for right-skewed beta distributions, the Johnson transformation yielded the POA of normality, especially when the sample size was small. In contrast, the Box–Cox transformation became competitive for medium-sized samples. For left-skewed beta distributions, the Johnson transformation also performed best overall, with Box–Cox yielding comparable results as the sample size increased. For symmetric beta distributions, the Yeo–Johnson and Box–Cox transformations usually performed better than the Johnson transformation when the sample size was large. These findings suggest that selecting the appropriate transformation method based on the shape of the distribution and sample size is critical for improving the accuracy and validity of statistical analyses, especially when normality is a key assumption in methods such as ANOVA. Failure to apply the correct transformation may lead to mistakes or misunderstandings, which can ultimately result in inaccurate conclusions and compromise the validity of statistical tests.

The Influence of Information Security Management and Digital Intensity on Firm Performance in Thai Listed Companies

2026-03-05T16:19:55+07:00

The adoption of digital technologies in organizational processes varies according to strategic objectives, while simultaneously introducing potential risks and security vulnerabilities. Consequently, effective information and technology security management has become increasingly critical. In parallel, organizations that recognize the strategic value of digital technologies are more likely to invest appropriately in technological resources to enhance performance and sustain long-term organizational competitiveness. This study aims to (1) examine the effect of information security management on firm performance, (2) investigate the influence of digital intensity on firm performance, and (3) explore the impact of perceived digital usefulness on digital intensity. A structured questionnaire was employed as the primary data collection instrument. The sample comprised 768 firms listed on the Stock Exchange of Thailand, from which 191 valid responses were obtained, representing a response rate of 24.87%. The results indicate that information security management positively influences firm performance (p < .05), digital intensity has a significant positive effect on firm performance (p < .01), and perceived digital usefulness positively affects digital intensity (p < .05). These findings suggest that firms with well-established information security management systems are more likely to achieve superior performance outcomes. In addition, organizations that perceive digital technologies as beneficial tend to adopt a broader range of digital tools and integrate them more deeply into operational processes, thereby improving efficiency and strengthening overall firm performance. Collectively, the results highlight the strategic role of digital capability and security governance in driving organizational value creation.

Effects of Fermentation Additives on Silage Quality, Chemical Composition, and Cyanide Residues of Ensiled Durian Peel as a Roughage Source for Ruminants

2026-03-18T13:16:05+07:00

To assess durian peel as a potential ruminant feed resource, this study investigated the effects of various fermentation additives on silage quality, nutrient composition, and feed safety. The experimental design followed a completely randomized design (CRD) with three treatments: yeast, salt, and sodium nitrate. Each additive was applied at 1% of the fresh matter. The experiment was conducted in triplicate, with each replicate serving as an independent fermentation unit prepared in an individual 20-L plastic container. Fresh durian peel was manually chopped into 2–3 cm pieces, thoroughly mixed with the specified additives, and stored under anaerobic conditions for 21 days. Fermentation quality was assessed based on physical characteristics, pH, and residual hydrocyanic acid concentration. Chemical composition was analyzed using standard proximate and fiber analysis. The results showed that all treatments produced silage of acceptable quality, characterized by a favorable fermented aroma and desirable pH values. Residual hydrocyanic acid levels in across ensiled durian peel treatments remained well within safe limits for ruminant feeding. Yeast supplementation yielded the highest crude protein content and enhanced palatability, whereas salt improved physical characteristics, color stability, and gross energy. Notably, sodium nitrate was the most effective additive for reducing fiber fractions and further minimizing cyanide residues. The results indicate that durian peel can be effectively preserved and its nutritional value enhanced through ensiling with appropriate additives. Overall, yeast supplementation yielded in the highest crude protein content, while salt treatments enhanced silage physical quality and energy value. Conversely, sodium nitrate was most effective in treatment reducing fiber fractions and mitigating cyanide residues. The selection of fermentation additives should be tailored to specific production goals, such as maximizing protein content, ensuring feed safety, and optimizing cost-effectiveness. These findings suggest the potential of ensiled durian peel as a sustainable and low-cost potential roughage source for ruminants in tropical regions.

AI Augmented Mascot Design Workflow for Digital Learning Media with Collaborative Intelligence

2026-03-18T13:18:00+07:00

Mascot characters are increasingly central to digital communication and learning environments, yet their creation remains dominated by labor-intensive manual workflows. This study investigates whether generative AI can enhance mascot design while preserving coherent character identity. A traditional manual workflow was compared with an AI-assisted collaborative workflow that employed Gemini AI, a structured prompting protocol. This model utilized clear role separation, where AI supported ideation while humans retained identity control and final decision-making. Ten evaluators rated outputs from both workflows on identity coherence, emotional clarity, visual appeal, and variation richness. Results showed that AI assistance substantially increased exploratory breadth and stylistic diversity, yielding significantly higher scores for variation richness and near-significant gains in visual appeal, while identity coherence and emotional clarity remained comparable to the manual condition. Correlation analyses further indicated that greater variation was positively associated with visual appeal. However, it was only weakly related to identity stability, suggesting that AI-generated diversity did not fragment character meaning under human oversight. Overall, the findings support a human-centered collaborative-intelligence framework in which generative AI functions as an exploratory partner rather than a replacement for designers. The proposed workflow offers practical guidance for integrating AI into character and mascot development, with promising implications for branding and educational media.

Development and Evaluation of Sugar-Free Bengal Currant (Carissa carandas L.) Instant Beverage Powders: Physicochemical Properties, Total Phenolic Content, Antioxidant Activity, and Nutritional Composition

2026-03-26T11:19:47+07:00

This study details the formulation of a sugar-free instant beverage powder derived from Bengal currant (Carissa carandas L.), with a comprehensive evaluation of its physicochemical characteristics and reconstitution properties. Fresh Bengal currant pulp was homogenized with 10% (w/w) maltodextrin, oven-dried at 60 °C for 8 h, milled, and sieved to produce powder (yield 13.3% w/w). Three sucralose-sweetened formulations containing 10–20% fruit powder were compared with a sucrose-sweetened control to investigate the effects of fruit concentration and sweetener type. Physicochemical analyses included color, water activity (a_w), pH, and water solubility index (WSI). Total phenolic content was quantified using the Folin-Ciocalteu assay, while antioxidant capacity was evaluated via the DPPH free-radical scavenging assay. Nutritional composition was calculated using INMUCAL-Nutrients. All formulations exhibited low water activity (0.40–0.48) and acidic pH (2.93–2.99), indicating favorable microbiological stability. The powders exhibited a reddish-yellow color. The WSI ranged from 60.08 to 66.01%, with higher values observed in formulations with lower fruit powder content. Total phenolic content ranged from 10.07 to 14.07 mg GAE/g, with the 15% fruit formulation (F2) showing the highest phenolic retention. Antioxidant activity, determined by the DPPH assay, ranged from 43.20 to 53.97% inhibition, with the 20% fruit formulation (F3) exhibiting the highest activity. Replacement of sucrose with sucralose markedly reduced energy and available carbohydrate compared with the control. Increasing the proportion of fruit powder enhanced the mineral and provitamin A content. Formulation F2 is recommended for further development due to its high phenolic retention and potential cost-effectiveness. These results suggest that Bengal currant powder can be effectively utilized to produce health-oriented, low-calorie functional beverages. The product shows potential as a convenient, low-sugar fruit-based beverage alternative, while further studies on sensory acceptability and storage stability are recommended to support commercialization.