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All Journal Matrik: Jurnal Manajemen, Strategi Bisnis dan Kewirausahaan Jurnal Pengabdian Masyarakat Charitas
Melany .
Universitas Ma Chung
Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Industrial & Manufacturing Engineering Social Sciences

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Disruptive Innovation-Based Model of Sustainable Competitiveness Development in Small and Medium Food Industries Stefanus Yufra M. Taneo; Sunday Noya; Etsa Astridya Setiyati; Melany .
Matrik : Jurnal Manajemen, Strategi Bisnis dan Kewirausahaan Volume 13 Nomor 2 Tahun 2019
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (788.164 KB) | DOI: 10.24843/MATRIK:JMBK.2019.v13.i02.p03

Abstract

Small and Medium Food Industries (SMFIs) play an important role in the national economy but its competitiveness is low due to the limited innovation applied by business managers. Current innovation research is partial and excludes disruptive innovation and sustainable competitiveness. This research fills the gap by developing a model for increasing the competitiveness of SMFIs based on disruptive innovation and identifying constraints faced by SMFIs if the model is implemented. Data was collected through Focus Group Discussions and surveys using questionnaires. With a model framework approach, the model is composed of six subsystems, namely input, production process, post production, marketing, and supporting institutions. The potential for disruptive innovation lies in the quality of functional food products and low production costs because resources are available locally. However, the potential for disruptive innovation has not been utilized optimally by SMFI due to various obstacles. The role of government is very important to optimize the competitiveness potential of SMFI.
PENINGKATAN KUALITAS PRODUK MINUMAN IKM MELALUI PENGENDALIAN PROSES PRODUKSI DAN HIGIENITAS Sunday Noya; Stefanus Yufra. M. Taneo; Melany .
Jurnal Pengabdian Masyarakat Charitas Vol. 2 No. 01 (2022): Jurnal Pengabdian Masyarakat Charitas
Publisher : Program Studi Teknik Industri, Fakultas Teknik, Universitas Katolik Indonesia Atma Jaya Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/charitas.v2i01.3048

Abstract

Small and Medium Enterprises (SMEs) are the largest business entities in Indonesia. Of this very large number, the largest proportion of SMEs is engaged in food and beverage production. Unfortunately, with such a large number, the awareness to apply food safety and hygiene standards in the SME production process is still considered very low. The results of our study found that one of the factors that affect product quality and competitiveness of SME is production process control and hygiene. The results of this research were then applied to a community service program for beverage SMEs in Malang Regency in the form of training on good and hygiene processed food production methods. The results of statistical tests and further observations carried out on the training participants found that this community service program was effective in increasing SMEs knowledge about good production methods, hygiene, and sanitation as well as bringing positive changes to their production systems which are expected to further improve product quality and competitiveness of SMEs.
Co-Authors Etsa Astridya Setiyati Stefanus Yufra M. Taneo Sunday Noya