Modularity, Product Innovation, and Consumer Satisfaction: An Agent-Based Approach

2007 ◽  
pp. 1053-1062 ◽  
Author(s):  
Shu-Heng Chen ◽  
Bin-Tzong Chie
Keyword(s):  
Product Innovation ◽  
Consumer Satisfaction ◽  
Agent Based

C. Tingkat Kepuasan Konsumen Pada UD Mulya Jaya Menggunakan Metode Kuisioner

2019 ◽  
Vol 4 (1) ◽  
pp. 22
Author(s):  
Adhitia Prasetia ◽  
Tri Rahmad Wijadmico ◽  
Sutikno . ◽  
Ika Fauzia ◽  
Asmaul Chusna ◽  
...  
Keyword(s):  
Customer Satisfaction ◽  
Market Share ◽  
Product Innovation ◽  
Consumer Satisfaction ◽  
Satisfaction Questionnaire ◽  
Consumer Interest ◽  
The Public ◽  
Duck Egg ◽  
Questionnaire Method

Abstrak Berdiri sejak 1996, UD Mulya Jaya berlokasi di Desa Kebonsari Kecamatan Candi Kabupaten Sidoarjo merupakan UMKM yang bergerak pada bidang usaha dagang telur asin dengan bahan pokok telur bebek berkualitas dari hasil peternakan sendiri. Pada tahun 2010 munculah inovasi dengan beberapa varian pembuatan telur asin yang tidak seperti umumnya dengan varian baru dan unik seperti telur asin original, telur asin goreng, telur asin oven, dan telur asin asap. Inovasi tersebut yang di andalkan oleh UD Mulya Jaya, karena dengan adanya inovasi tersebut menjadikan UD Mulya Jaya bisa bertahan  sampai sekarang dan semakin diterima oleh masyarakat. Jurnal ini akan membahas tentang tingkat kepuasan konsumen pada produk UD Mulya Jaya dengan menggunakan metode kuisioner agar produsen dapat menyusun strategi inovasi produk, pemasaran dan kelayakan bisnis pada komiditi pasarmikro menengahdan  dapat bersaing dengan UMKM lainnya. Inovasi varian pembuatan telur menjadi tolak ukur produsen agar minat konsumen semakin meningkat, oleh sebab itu perhatian kami adalah produk varian yang mempunyai tingkat kepuasan tertinggi terhadap konsumen. Kata Kunci : Kepuasan, Kuisioner, Abstract Since 1996, UD Mulya Jaya is located in Kebonsari Village, Candi District, Sidoarjo Regency. It is a UMKM that is engaged in the business of salting egg business with quality duck egg staples from its own farms. In 2010, innovations emerged with several variants of making salted eggs that are not as common with new and unique variants such as original salted eggs, fried salted eggs, oven salted eggs, and smoked salted eggs. That innovation was relied on by UD Mulya Jaya, because with these innovations, UD Mulya Jaya has survived until now and is increasingly accepted by the public. This journal will discuss the level of consumer satisfaction with UD Mulya Jaya products using a questionnaire method so that producers can develop product innovation, marketing and business feasibility strategies in the micro and medium market share and can compete with other UMKM. Innovation in making egg variants is a benchmark for producers to increase consumer interest, therefore our concern is which variants product have the highest level of customer satisfaction. Keywords: Satisfaction, Questionnaire

Coordination in Collective Product Innovation

2010 ◽  
Author(s):  
Jitesh H. Panchal
Keyword(s):  
Conceptual Framework ◽  
Product Innovation ◽  
Organizational Structures ◽  
Self Organization ◽  
Coordination Mechanisms ◽  
Agent Based Model ◽  
Agent Based ◽  
Limited Applicability ◽  
Collective Innovation ◽  
Key Aspects

Collective innovation is based on connected, open, and collaborative processes to generate, develop, prioritize, and execute new ideas. While collective innovation is gaining significant attention by organizations, research on fundamental understanding of mechanisms enabling collective innovation is still in its infancy. One of the questions in enabling successful collective product innovation is: “How can activities of a large number of independent participants be coordinated?” Various researchers have studied coordination problems in traditional product realization processes, where the emphasis is on managing the dependencies between activities and resources. However, existing approaches for coordinating product development have limited applicability for collective product innovation because they are based on self-organizing communities as opposed to traditional hierarchies. To address this limitation, there is a need to understand how self-organization based coordination can be achieved in collective product innovation. In this paper, two key aspects of self-organization based coordination are highlighted: decentralization and evolution. A conceptual framework for understanding self-organization based coordination in collective product innovation is discussed. The framework highlights the dependencies between products, processes, individuals and organizational structures, which are important for coordination in collective product innovation. Various coordination mechanisms are required to manage these dependencies, thereby achieving decentralized, evolutionary coordination. For illustrative purposes, examples of such mechanisms used in open-source software development are discussed. Finally, an agent-based model is presented to quantitatively study the mechanisms for achieving decentralized evolutionary coordination. The conceptual framework and the agent-based model are used to derive insights for designing novel coordination mechanisms.

scholarly journals The Effect of Product Innovation on Interest with Satisfaction as Mediation

2021 ◽  
Vol 5 (1) ◽  
pp. 45-58
Author(s):  
Auditia Setiobudi
Keyword(s):  
Customer Satisfaction ◽  
Product Innovation ◽  
Consumer Satisfaction ◽  
Food Industry ◽  
Mediating Effect ◽  
Frozen Food ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Sampling Approach

In the future, the food and beverage industry is very promising for industry players due to the trend growth of the food and beverage industry in Indonesia. The food and beverage business is starting to grow rapidly in Indonesia so that it attracts many people to innovate. One form of innovation is the frozen food industry. This study aims to determine the effect of product innovation on repurchase interest by looking at consumer satisfaction as a mediating effect on the frozen food industry. The population in this study were 147 people who were frozen food consumers. Sei. By using a purposive sampling approach and using the Slovin formula, it was determined that the number of samples in this study were 108 respondents. The results of this study indicate that product innovation has a positive and significant effect on customer satisfaction. Product innovation and customer satisfaction have a significant effect on repurchase interest. Consumer satisfaction can mediate the effect of product innovation on consumer repurchase interest. Keywords: Product Innovation; Consumer Satisfaction; Repurchase Interest; Mediation; frozen food.

scholarly journals Pengaruh Desain dan Inovasi Produk Terhadap Kepuasan Konsumen dan Dampaknya pada Loyalitas Konsumen (Studi Kasus pada Konsumen Lipstik Wardah Kosmetik Jabodetabek)

Media Ekonomi ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 26
Author(s):  
Melani Quintania ◽  
Sasmitha Sasmitha
Keyword(s):  
Customer Satisfaction ◽  
Product Design ◽  
Product Innovation ◽  
Consumer Satisfaction ◽  
Substantial Effect ◽  
Primary Data ◽  
Consumer Loyalty ◽  
Analysis Method ◽  
Final Sample ◽  
The Social

This study aims to determine the effect of the design, product innovation on consumer satisfaction and its impact on consumer loyalty to Wardah cosmetic lipstick products in region of Jabodetabek. This research is an explanatory type of research that uses a quantitative approach in the form of observation. The results use primary data in the way of surveys to consumers. Sampling determines using conditions for consumers, namely at least three purchases in the last five months, 17 years old, and can understand and fill out the questionnaire applied to obtain a final sample of 200 respondents. The data analysis method uses path analysis and uses the SPSS (Statistical Package for The Social Science) program. The results of this study prove that product design and innovation have a positive and significant effect on customer satisfaction and customer satisfaction has a positive and significant impact on customer loyalty. Product design and innovation have a direct influence on consumer loyalty while not having a substantial effect on consumer loyalty through customer satisfaction.

scholarly journals Pengaruh Desain dan Inovasi Produk Terhadap Kepuasan Konsumen dan Dampaknya pada Loyalitas Konsumen (Studi Kasus pada Konsumen Lipstik Wardah Kosmetik Jabodetabek)

Media Ekonomi ◽  
2020 ◽  
pp. 26
Author(s):  
Melani Quintania ◽  
Sasmitha Sasmitha
Keyword(s):  
Customer Satisfaction ◽  
Product Design ◽  
Product Innovation ◽  
Consumer Satisfaction ◽  
Substantial Effect ◽  
Primary Data ◽  
Consumer Loyalty ◽  
Analysis Method ◽  
Final Sample ◽  
The Social

This study aims to determine the effect of the design, product innovation on consumer satisfaction and its impact on consumer loyalty to Wardah cosmetic lipstick products in region of Jabodetabek. This research is an explanatory type of research that uses a quantitative approach in the form of observation. The results use primary data in the way of surveys to consumers. Sampling determines using conditions for consumers, namely at least three purchases in the last five months, 17 years old, and can understand and fill out the questionnaire applied to obtain a final sample of 200 respondents. The data analysis method uses path analysis and uses the SPSS (Statistical Package for The Social Science) program. The results of this study prove that product design and innovation have a positive and significant effect on customer satisfaction and customer satisfaction has a positive and significant impact on customer loyalty. Product design and innovation have a direct influence on consumer loyalty while not having a substantial effect on consumer loyalty through customer satisfaction.

scholarly journals Capability accumulation and product innovation: an agent-based perspective

2021 ◽  
Author(s):  
Claudius Gräbner ◽  
Anna Hornykewycz
Keyword(s):  
Product Innovation ◽  
Price Setting ◽  
Product Spaces ◽  
Product Complexity ◽  
Agent Based ◽  
Macroeconomic Models ◽  
Final Consumption ◽  
Good Sector ◽  
Innovation Dynamics ◽  
Innovation Processes

AbstractThis paper studiesthe relevance of productheterogeneity and relatedness for the accumulation ofcapabilities in firms, as well as their implications for innovation dynamics. The existing literature has produced extensive evidence on the relevance of capability accumulation for innovation processes. Yet, an assessment of prior attempts to model these processes indicates that when it comes to the final consumption good sector, the evolutionary macroeconomic literature has focused on process rather than product innovation. To facilitate the consideration of empirical and microeconomic insights on product innovation in these models, this paper introduces a simple agent-based model, which may later serve as an innovation module in macroeconomic models. In the model, firms accumulate capabilities to produce final consumption goods that are heterogeneous in terms of their complexity and differ in their relatedness to each other. The model is used to study theoretical implications of different topological structures underlying product relatedness by conducting simulations with different ‘product spaces’. The analysis suggests that the topological structure of the product space, the assumed relationship between product complexity and centrality, as well as the relevance of product complexity in price setting dynamics have significant but nontrivial implications and deserve further attention in evolutionary macroeconomics.

scholarly journals PERAN KEPUASAN PELANGGAN DALAM MEMEDIASI PENGARUH INOVASI PRODUK TERHADAP LOYALITAS PELANGGAN (Studi pada Konsumen Warunk Upnormal)

2019 ◽  
Vol 8 (12) ◽  
pp. 7177
Author(s):  
Dinda Sukma Rangga Wati ◽  
I.G.A.K Sri Ardani
Keyword(s):  
High School ◽  
Customer Satisfaction ◽  
Path Analysis ◽  
Customer Loyalty ◽  
Product Innovation ◽  
Consumer Satisfaction ◽  
Sampling Method ◽  
Purposive Sampling ◽  
Analysis Technique ◽  
The City

As the development of the culinary business is quite rapid, it requires businesses to develop and innovate a product that suits the needs and tastes of consumers. One of the products that is currently superior is Warunk Upnormal. The purpose of this study is to examine the effect of Product Innovation on Customer Loyalty through customer satisfaction Warunk Upnormal.The variables studied in this study were product innovation, customer satisfaction and customer loyalty. The number of samples taken is 100 consumers of Warunk Upnormal with a purposive sampling method that has the criteria of ever buying a product and visiting the Warunk Upnormal, domiciled in the city of Denpasar, and educated last high school. Data was collected through questionnaires. The analysis technique used is path analysis and supported by the sobel test.Based on the results of the analysis found that product innovation variables have a positive and significant effect on Warunk Upnormal customer satisfaction, product innovation variables have a positive and significant effect on Warunk Upnormal customer loyalty, customer satisfaction variables have a positive and significant effect on Warunk Upnormal customer loyalty, and customer satisfaction variables mediate influence product innovation towards customer loyalty in the City of Denpasar.   Keywords: product innovation; consumer satisfaction; customer loyalty; warunk upnormal.

scholarly journals PENGARUH KREATIFITAS PRODUK DAN INOVASI PRODUK TERHADAP KEPUASAN KONSUMEN DI STEAK HOUSE NOODLES

2020 ◽  
Vol 4 (1) ◽  
pp. 112
Author(s):  
Sri Ernawati ◽  
Uty Kurniawati
Keyword(s):  
Data Analysis ◽  
Linear Regression ◽  
Data Collection ◽  
Competitive Advantage ◽  
Multiple Linear Regression ◽  
Survey Research ◽  
Product Innovation ◽  
Consumer Satisfaction ◽  
Validity And Reliability ◽  
Product Creativity

With the increasing number of restaurants, there is also increasing competition among restaurant entrepreneurs, they jointly compete in producing, gaining competitive advantage and providing value to their customers, wherever possible in accordance with the value expected by consumers. This study aims to analyze and test the effect of Product Creativity and Product Innovation both partially and simultaneously on Consumer Satisfaction at Steak House Noodles. This research was conducted in Bima City. This research is a survey research by distributing questionnaires with Likert scale measurement to 96 people who have visited Steak House Noodles. Data collection techniques using questionnaire, observation and study of literature, questionnaire distributed will be tested for validity and reliability then processed with SPSS 20. Data analysis using multiple linear regression. The results showed that product creativity affected Consumer Satisfaction at Steak House Noodles, Product Innovation affected Consumer Satisfaction at Steak House Noodles, and Product Creativity and Product Innovation significantly affected Consumer Satisfaction at Steak House NoodlesKey Word: Product Creativity, Product Innovation, Consumer Satisfaction

Total etch dentin bonding systems: scanning electron microscopy of the resin-dentin hybrid layer

1992 ◽  
Vol 50 (2) ◽  
pp. 1092-1093
Author(s):  
Jorge Perdigao
Keyword(s):  
Composite Resin ◽  
Mechanical Interlocking ◽  
Hybrid Layer ◽  
Agent Based ◽  
Dentin Bonding ◽  
Acid Agent ◽  
Bond Strengths ◽  
Main Component ◽  
Bonding Systems ◽  
New Generation

In 1955, Buonocore introduced the etching of enamel with phosphoric acid. Bonding to enamel was created by mechanical interlocking of resin tags with enamel prisms. Enamel is an inert tissue whose main component is hydroxyapatite (98% by weight). Conversely, dentin is a wet living tissue crossed by tubules containing cellular extensions of the dental pulp. Dentin consists of 18% of organic material, primarily collagen. Several generations of dentin bonding systems (DBS) have been studied in the last 20 years. The dentin bond strengths associated with these DBS have been constantly lower than the enamel bond strengths. Recently, a new generation of DBS has been described. They are applied in three steps: an acid agent on enamel and dentin (total etch technique), two mixed primers and a bonding agent based on a methacrylate resin. They are supposed to bond composite resin to wet dentin through dentin organic component, forming a peculiar blended structure that is part tooth and part resin: the hybrid layer.

Sign in / Sign up

Export Citation Format

Share Document