scholarly journals STRATEGI TEKNOLOGI DAN MANAJEMEN INOVASI INDUSTRI TEPUNG KASAVA FERMENTASI

2013 ◽  
Vol 3 (1) ◽  
Author(s):  
Misgiyarta Misgiyarta ◽  
M. Syamsul Maarif ◽  
Yandra Arkeman
Keyword(s):  
Innovation Management ◽  
Management Strategies ◽  
Cassava Starch ◽  
Appropriate Technology ◽  
Added Value ◽  
Composite Flour ◽  
Technology Strategy ◽  
Cassava Flour ◽  
Starch Fermentation ◽  
Management Of Innovation

<p>Many technology research institutes and university research and development can not be<br />applied by the user community and industry. The result is less a role in improving the welfare of<br />society. Required critical reviews of technology and innovation management strategies to<br />generate technologies relevant to the needs of society and industry. The study was conducted by<br />taking the case of the cassava starch fermentation industry. The purpose of this study is (a)<br />acquired technology strategy to improve the quality of fermented cassava flour, added value,<br />competitiveness, and usability, as well as (b) obtained by way of management or management of<br />technological innovation that fermented cassava flour can be applied to the industry, providing<br />benefits , benefits and further foster innovation. Technology strategy fermented cassava flour<br />industry in the form of: (1) the development of cassava starch fermentation, (2) development of<br />product diversity flour as necessary to market the composite flour technology, (3) flour over the<br />dough expands when made, (4) development of a product of high nutritional value with<br />fortification technology, (5) the development of a more rapid fermentation technology, (6) the<br />development of fermented cassava flour production technology zero waste. Management or<br />management of innovation is done by: (a) search technology required product market (easy,<br />cheap, fast), (b) selecting appropriate technology industry capacity, (c) development of<br />technology that can be controlled, (d) select technology products required penndek term and long<br />term. Innovation management needs to be done properly so that the resulting innovation can<br />diindustrikan, generate benefits, maximum and sustainable benefits. Management of innovation<br />that will either encourage the birth of new innovations that can applied in industry and provide<br />greater benefits.</p>

scholarly journals OPTIMASI ERMENTASI TEPUNG SINGKONG DAN APLIKASINYA PADA PEMBUATAN MAKANAN STIK

2019 ◽  
Vol 2 (1) ◽  
pp. 61-68
Author(s):  
Made Suladra
Keyword(s):  
Water Content ◽  
Room Temperature ◽  
Cassava Starch ◽  
Fiber Content ◽  
Crude Fiber ◽  
Total Acid ◽  
Fermentation Time ◽  
Cassava Flour ◽  
Crude Fiber Content ◽  
Starch Fermentation

The research was designed to determine the optimal fermentation time and the amount of cassava flour which can be used to produce sticks food crispy cassava flour. This research was done in two stages; The first stage, the optimization of fermentation used completely randomized design (CRD) with time at room temperature for fermentation; 1 day, 2 days 3 days and 4 days. The water content, total acid content and fiber content were analyzed. The second stage, cassava starch fermentation time selected was used for production of food sticks using a CRD with 4 treatments of cassava flour; 0%, 25%, 50%, 75%. baking testing, moisture, reducing sugar, crude fiber content, and organoleptic tests were analyzed. Data were analyzed by using ANOVA and the differences among treatments were tested by the method Duncan`s Multiple Ranges Test (DMRT) at the level of 5%. The results showed shredded cassava fermentation by R. oryzae AT3 at room temperature for 3 days in a sealed plastic to produce cassava flour that have; the water content of 13.10%, total acid 1.01%, crude fiber 3.08%, and white flour. Stick dough composition consisting of 50% flour and 50% of cassava starch fermented for 3 days were the best sticks food, preferred, and have organoleptic properties; crisp texture, light brown and slightly savory taste tasted cassava flour. Stick food with the addition of 50% cassava flour has a water content of 2.24%, crude fiber of 2.23%, reduced sugar of 2.27%, and fried after baking of 77.50%.

scholarly journals WAYS OF EFFECTIVE DEVELOPMENT OF JOINT STOCK COMPANIES ON THE BASIS OF INNOVATIVE ACTIVITY

2020 ◽  
pp. 32-37
Author(s):  
Shakirova Yulduz Saidalievna
Keyword(s):  
Innovation Management ◽  
Management Strategies ◽  
Management Innovation ◽  
Economic Management ◽  
Economic Context ◽  
Strategic Factor ◽  
Innovation Potential ◽  
Management Of Innovation ◽  
Innovative Potential ◽  
Effective Development

At a time when the world innovation management system was considered a strategic factor of economic development, conceptions and programs were adopted on the organization of infrastructure of innovative activities, development of organizational and economic context of innovative processes, improvement of management of innovation centers, development of innovation strategies of the region. However, in the practice of Innovation Management, little attention is paid to the development of organizational and economic management strategies for Innovation Management in the regions. KEYWORDS: Innovative potential, modern problems, innovation potential management, innovation aims, resources.

INTERDISCIPLINARY LINKS, INTEGRATIVE APPROACH,HEURISTIC METHODS AND ARTIFICIAL INTELLIGENCE IN THE MANAGEMENT OF INNOVATION - PART 1

2018 ◽  
Vol 28 (5) ◽  
pp. 1527-1532
Author(s):  
Hristo Patev
Keyword(s):  
Artificial Intelligence ◽  
Production Systems ◽  
Innovation Management ◽  
Integrative Approach ◽  
Heuristic Methods ◽  
Organizational Renewal ◽  
Innovation Activities ◽  
Management Of Innovation ◽  
Inventive Activity ◽  
High Degree

In this first work, out of the total of twenty-four, are considered: Integrative approach, interdisciplinary relations and transnational language in the technical and economic fundament of engineering and management, for the purpose of competitive innovation and successful business. Approaches to develop the innovation with a high degree of complexity. Interactive heuristic methods and algorithms for inventive activity, for inspiring and developing new industrial products and services for households and production systems. Implementing an effective business vocabulary for organizational renewal. Introduction of gaming and "art" methods in innovation management. Intensifying innovation activities through an attempt to introduce artificial intelligence into teamwork, with simultaneous implementation of an engineering and non-engineering approach.

Lactic acid bacteria of the sour cassava starch fermentation

1995 ◽  
Vol 21 (2) ◽  
pp. 126-130 ◽  
Author(s):  
C. Figueroa ◽  
A.M. Davila ◽  
J. Pourquié
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cassava Starch ◽  
Starch Fermentation

Cassava starch fermentation wastewater: Characterization and preliminary toxicological studies

2007 ◽  
Vol 45 (11) ◽  
pp. 2273-2278 ◽  
Author(s):  
S.R.P. Avancini ◽  
G.L. Faccin ◽  
M.A. Vieira ◽  
A.A. Rovaris ◽  
R. Podestá ◽  
...  
Keyword(s):  
Cassava Starch ◽  
Starch Fermentation ◽  
Toxicological Studies

Complexity, Networks & Learning: Integrative Themes for Research on Innovation Management

1997 ◽  
Vol 01 (01) ◽  
pp. 1-21 ◽  
Author(s):  
Joe Tidd
Keyword(s):  
New Product Development ◽  
Innovation Management ◽  
Innovation Process ◽  
New Product ◽  
Innovation Network ◽  
Comprehensive Model ◽  
Market Knowledge ◽  
Management Of Innovation ◽  
Organisational Factors ◽  
Process Complexity

Research on the management of innovation has been highly fragmented, and to a large extent non-cumulative. Much of the research has been conducted within three separate disciplines, with relatively little overlap or interaction: the management of research and development or technology; new product development and marketing; and organisational development and change. In this paper, we identify a number of emergent themes which have the potential to integrate these diverse streams of research, and result in a more comprehensive model of the innovation process: complexity, networks and learning. We argue that the innovation process is inherently complex, and therefore we need better characterisations of the technological, market and organisational contingencies which affect the opportunity for innovation. With growing complexity, the focus shifts from competencies based on internal assets such as R&D activities and intellectual property, to the position of a firm within an innovation network and competencies based on its relationships with other organisations. Finally, too much research has been pre-occupied with how firms develop and exploit narrow competencies based on prior experience, rather than how firms acquire new competencies. A focus on organisational learning may provide a richer explanation of the organisational factors which affect the acquisition of new technological and market knowledge.

scholarly journals Limits to Change

2016 ◽  
Vol 37 (2) ◽  
pp. 99-113
Author(s):  
Roel Puijk
Keyword(s):  
Public Service ◽  
Innovation Management ◽  
Management Strategies ◽  
Production Studies ◽  
The Enlightenment ◽  
External Pressures ◽  
The Usa ◽  
The Uk ◽  
Main Programme ◽  
New Situation

Abstract Production studies have become popular over the past decade. Recent studies have analysed, amongst other things, innovation, management strategies and the effects of convergence on editorial processes. There have only been a few studies that have analysed what happened inside media organisations in the earlier transformative stages (outside the UK and the USA). This paper analyses how the Norwegian public service broadcaster (NRK) adapted to the loss of its monopoly and the beginning of competition during the mid-1980s. It provides a window into how the flagship of public service, the Enlightenment Department, dealt with the new situation. If one follows the production process of the main programme of the department (with the revealing working title ‘Flagship’) from its conception to its realisation as a weekly programme broadcast in prime time, this reveals how innovation at the time was restricted by organisational arrangements, internal values and external pressures. The programme makers included many elements that are still today considered to be advantageous in factual programming (humour, dramatization, popularisation, serialization, recognition, and even interactivity). Along the way several of these were changed: what had started as a proposal for a documentary series turned into something that was predominantly a discussion programme.

scholarly journals Risk transfer beyond reinsurance: the added value of CAT bonds

2021 ◽  
Author(s):  
Tobias Götze ◽  
Marc Gürtler
Keyword(s):  
Risk Management ◽  
Default Risk ◽  
Management Strategies ◽  
Added Value ◽  
Insurance Companies ◽  
Data Set ◽  
Basis Risk ◽  
Cat Bonds ◽  
Risk Characteristics ◽  
Risk Management Strategies

AbstractReinsurance and CAT bonds are two alternative risk management instruments used by insurance companies. Insurers should be indifferent between the two instruments in a perfect capital market. However, the theoretical literature suggests that insured risk characteristics and market imperfections may influence the effectiveness and efficiency of reinsurance relative to CAT bonds. CAT bonds may add value to insurers’ risk management strategies and may therefore substitute for reinsurance. Our study is the first to empirically analyse if and under what circumstances CAT bonds can substitute for traditional reinsurance. Our analysis of a comprehensive data set comprising U.S. P&C insurers’ financial statements and CAT bond use shows that insurance companies’ choice of risk management instruments is not arbitrary. We find that the added value of CAT bonds mainly stems from non-indemnity bonds and reveal that (non-indemnity) CAT bonds are valuable under high reinsurer default risk, low basis risk and in high-risk layers.

Enhancing the Steel Tube Manufacturing Process With a Zero Defects Approach

2020 ◽  
Author(s):  
João Sousa ◽  
José Ferreira ◽  
Carlos Lopes ◽  
João Sarraipa ◽  
João Silva
Keyword(s):  
Manufacturing Process ◽  
Manufacturing Industry ◽  
Service Oriented Architecture ◽  
Continuous Process ◽  
Management Strategies ◽  
Steel Tube ◽  
Added Value ◽  
Case Scenario ◽  
Worst Case ◽  
Inspection Systems

Abstract The continuous thrive for working safety, customer satisfaction and increasing profits for companies has led to numerous manufacturing and management strategies. One of the most promising strategies nowadays is Zero Defects that focuses on the elimination of defected parts in the manufacturing processes. The benefits of Zero Defect implementation in the manufacturing industry are mainly related to the reduction of scrap material, and everything that does not bring any added value to the product. The result is a reduction of the company’s expenditure for dealing with defective products. In spite the concept not being new, the practical application of such strategies were limited by technological constraints and high investment costs. With the Industry 4.0 evolution, some Zero Defects concepts are more accessible due to the availability of sensors and data related techniques such as Machine Learning and Big Data although a lot of work is still required for component integration to enhance the capability of the heterogeneous technologies. The quality of the steel tubes is evaluated by sampling and relies on the expertise of the operators for checking for nonconformities. When a defect is detected, the process parameters are adjusted based on prior experience. However, since this is a continuous process, the delay between the appearance of a defect in the process and its awareness leads to a considerable amount of produced scrap material. Worst-case scenario, the defective product can be delivered to the customer damaging the customers trust and leading to additional replacement costs. This paper addresses the application of the Zero Defects approach to the steel tube manufacturing industry. This approach is part of the Zero Defects Manufacturing Platform EU project that is based around a Service Oriented Architecture and microservices approach capable of building, running and managing specific use-case oriented software applications called zApps. The Zero Defects methodology to design a zApp based on key criteria for the steel tube industry is described. Additionally, the envisioned zApps to monitor all the produced steel tube during the manufacturing process are detailed. The inspection systems uses a scanning camera and a laser profile scanner to capture the steel tube defects during manufacturing and prior to packaging. Although the ultimate goal is to eliminate the cause of the defective products, the objective of the zApp is to increase the number of detections of defective products based on industry standards and reduce the amount of generated scrap material.

Usaha Produksi Bibit Bawang Merah Melalui Peningkatan Ketahanan Tanaman Dari Serangan Hama Dan Infeksi Penyakit Di Desa Taman Ayu Lombok Barat

2020 ◽  
Vol 1 (1) ◽  
pp. 47-57
Author(s):  
I Ketut Ngawit ◽  
Ahmad Zubaidi ◽  
Wayan Wangiyana ◽  
Ni Wayan Sri Suliartini
Keyword(s):  
Seed Tuber ◽  
Organic Soil ◽  
Soil Improvement ◽  
Appropriate Technology ◽  
Added Value ◽  
Cropping Patterns ◽  
Legume Crop ◽  
Ecological Farming ◽  
Onion Seed ◽  
Normal Seed

Due to the increasing use of inorganic fertilizers and pesticides, the prototype of the onion seed bulb known as the Ampenan Cultivar, its superiority has been declining from year to year. This phenomenon is characterized by the increasing size of the seed bulbs reaching 400-500 cloves kg-1 (while the size of normal seed tubers is 700-800 cloves kg-1), is less dense, has no breath, and grows less than 95%. Actions taken to overcome these problems are, training and direct field guidance through demonstration plots on efforts to increase the quantity and quality of onion seed tuber production by applying repeated clone selection techniques, optimal application of organic soil improvement materials and regulation of intercropping cropping patterns between shallots with peanut plants as an antidote to pest and disease infections. Based on the evaluation of all activities, the results obtained from the implementation of this program are: The target farmers attending the training and demonstration plot implementation were very enthusiastic. The appropriate technology that was introduced can be well received because it gives higher results and benefits compared to conventional businesses that have been undertaken so far. More benefits are gained by applying this integrated ecological farming model because, very little is needed for fertilizers and pesticides, weeding is easier, irrigation is efficient and farmers get additional products from peanut products. Besides being able to provide added value economically, agronomically the legume crop is very beneficial because it can protect plants from pest, weeds and diseases and restore soil fertility for sustainable farming.

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