Total suspended sediment (TSS) is a water quality parameter that is used to understand sediment transport, aquatic ecosystem health, and engineering problems. The majority of TSS in water bodies is due to natural and human factors such as brought by river runoff, coastal erosion, dredging activities, and waves. It is an important parameter that should be monitored periodically, particularly over the dynamic coastal region. This study aims to monitor spatiotemporal TSS concentration over Teluk Lipat, Malaysia. To date, there are two commonly used methods to monitor TSS concentration over wide water regions. Firstly, field sampling is known very expensive and time-consuming method. Secondly, the remote sensing technology that can monitor spatiotemporal TSS concentration freely. Although remote sensing technology could overcome these problems, universal empirical or semiempirical algorithms are still not available. Most of the developed algorithms are on a regional basis. To measure TSS concentration over the different regions, a new regional algorithm needs to develop. To do so, two field trip was conducted in the study area concurrent with the passing of Landsat 8. A total of 30 field samples were collected from 30 sampling points during the first field trip and 30 samples from 30 samplings from the second field trip. The samples were then analyzed using an established method to develop the TSS algorithm. The data obtained from the first field trip were then used to develop a regional TSS algorithm using the regression analysis technique. The developed algorithm was then validated by using data obtained from the second field trip. The results demonstrated that TSS in the study area is highly correlated with three Landsat 8 bands, namely green, near-infrared (NIR), and short-wavelength (SWIR) bands, with R2 = 0.79. The TSS map is constructed using the algorithm. Analyses of the image suggest that the highest TSSs are mainly observed along the coastal line and over the river mouth. It suggested that the main contributing factors over the study area are river runoff and wave splash.

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Objective - COVID-19 is the worst in the history of pandemics. Small business survival has been jeopardized in this challenging situation, although entrepreneurs desire to strategize their plans to sustain their business. Other than strategies, psychological characteristics were found to be significant factors for sustaining business among entrepreneurs. Research on the psychological characteristics of entrepreneurs has long been conducted. However, the information is scarce in terms of the main psychological characteristics of entrepreneurs, especially during the COVID-19 pandemic. Therefore, this study explores the Bumiputera women entrepreneurs' psychological characteristics that enable the business's survival. Methodology/Technique – Using purposive sampling, a semi-structured interview was conducted with Bumiputera women entrepreneurs in the food business located in Penang. Out of 60, only 17 agreed to participate. Finding – The result of the thematic analysis revealed that self-confidence, creativity, and proactivity were identified as the primary key to sustaining their business. Surprisingly, the entrepreneur's creativity highlighted a new shed to hybrid Malay and Japanese cuisine to produce lemang sushi. Additionally, the study's findings have few consequences for entrepreneurs, societies, and the government. Although the pandemic has had a disastrous effect on health and lifestyle activities, there is always a spark of hope for introducing considerable ways to fulfill entrepreneurial desires and serve the community. Novelty – As a result, entrepreneurs are incentivized to boost the economy as a person in society by delivering sustainable services to the community. Type of Paper: Empirical JEL Classification: Q01, Q18, Q19. Keywords: Bumiputera; Women, Entrepreneur; Psychological characteristics; Proactive and Creative Reference to this paper should be referred to as follows: Din, N; Tahir, M.S; Othman, N; Joremi, L. (2022). Personality traits of women entrepreneurs for sustainable food businesses, GATR-Global J. Bus. Soc. Sci. Review, 10(3), 121–131. https://doi.org/10.35609/gjbssr.2022.10.3(2)