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All Journal Jurnal Manajemen dan Agribisnis Indonesian Journal of Business and Entrepreneurship (IJBE) Business Review and Case Studies
Andina Oktariani
School of Business, IPB University
Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences

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CRITICAL FACTORS IN DEVELOPING SUSTAINABLE FOOD PACKAGING Nyayu Lathifah Tirdasari; Andina Oktariani; Dikky Indrawan; Nur Hasanah
Jurnal Manajemen & Agribisnis Vol. 18 No. 1 (2021): JMA Vol. 18 No. 1, March 2021
Publisher : School of Business, Bogor Agricultural University (SB-IPB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17358/jma.18.1.45

Abstract

The sustainability issue has pushed the food industry, continually looking for new materials to reduce and replace plastics in their packaging. However, the recent development of novel materials is still less satisfactory due to different involvement from different vital players such as government, society, and industry. This paper analyzed the critical success factors of new material development for food packaging based on different key players, involvements, and interests. A survey was conducted by the authors to gather information related to the development factors and the participation factors based on the three key players. This research employed descriptive quantitative design. This design allows research to collect and describe the found clusters and factors. The results revealed that the critical success factors are classified into five clusters, namely technical substitution, technical drivers/barriers, application barriers, cost barriers, and raw material supply barriers. Differently from developed countries, the critical vital players' participation, especially from the government, was essential in developing new material for food packages. Keywords: critical success factor, descriptive quantitative, food industry, food packaging, sustainability development goals
SETTING UP A BUSINESS ENVIRONMENT TO INTRODUCE A NEW MATERIAL FOR PACKAGING IN INDONESIA Andina Oktariani; Nyayu Lathifah Tirdasari; Nur Hasanah; Dikky Indrawan
Indonesian Journal of Business and Entrepreneurship (IJBE) Vol. 6 No. 3 (2020): IJBE, Vol. 6 No. 3, September 2020
Publisher : School of Business, IPB University (SB-IPB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17358/ijbe.6.3.302

Abstract

Along with the development of consumer behavior that focus on environment, it encourages company to use eco-friendly as attribute to the value preposition on generated product. Although Indonesian consumer aware of environment issues, still they prefer to choose another aspect instead of environmentally friendly on the product that bought by consumer. The aim of this research was to study the factors of environment business that able to support the success of new material development on the environmentally friendly packaging. The method that used in this research is factor analysis. The result of this research show that there are 2 (two) cluster of factors which supported the success of new material development on the environmentally friendly packaging, first factor is advocacy factor towards the innovation of using new material that competitive and logistic infrastructure factor of new material which supported by institutional network. The study is useful for policy maker to organize the right strategy formulation to be implemented on the development of new resource for the environmentally friendly packaging. Keywords: new material, packaging, eco-friendly, factor analysis
TROPHY SMOOTHIES FOR TEEN BREAKFAST: A BUSINESS MODEL CANVAS APPROACH Novsa Fakhira; Andina Oktariani; Nimmi Zulbainarni
Business Review and Case Studies Vol. 1 No. 2 (2020): BRCS, Vol 1 No 2, August 2020
Publisher : School of Business, IPB University (SB-IPB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17358/brcs.1.2.77

Abstract

Most teenagers in Indonesia ignore breakfast as an important activity and fulfill breakfast with a low quality. Consumption patterns on teenagers today also like practicality and type of food is not monotonous. The aim of this study is to provide solutions to overcome breakfast for teenagers who like practicality with smoothies. The solution offered by a smoothie’s business model is right to be used as a business opportunity in fulfilling the need for breakfast. This study uses a customer discovery approach with the Business Canvas model. The results of this study found that 100% of teenagers claimed to be interested in buying smoothies for breakfast with the value proposition of smoothies offered, which is a practical breakfast made from tropical fruits and vegetables mixed with milk and without artificial sweeteners. With positive responses from teenagers, the sale of smoothies can be done through collaboration with schools and colleges for the availability of smoothies for students and college students. The financial results of the smoothie’s business show that this business is profitable. Keywords: breakfast, business model canvas, customer discovery, smoothies
Co-Authors Nimmi Zulbainarni Novsa Fakhira Nur Hasanah Nyayu Lathifah Tirdasari Raden Dikky Indrawan