scholarly journals SUPPORTING THE SUSTAINABILITY OF REGIONAL INDUSTRY CORE COMPETENCE IN SALATIGA

2019 ◽  
Vol 7 (6) ◽  
pp. 165-177
Author(s):  
Sri Widiyati ◽  
Edi Wijayanto ◽  
Prihatiningsih
Keyword(s):  
Small Business ◽  
Financial Institutions ◽  
Core Competence ◽  
Food Industry ◽  
Information Access ◽  
Primary Data ◽  
Processed Food ◽  
Payment Credit

A lot of small business activities become unbanked. The constraints faced related to knowledge limitations, limitations of information access and difficult requirements. The existence of branchless banking (BB) will help small business activities. They can easily to access formal financial institutions such as saving, payment, credit and insurance. The research aims to determine the regional industry core competence (RICC) in Salatiga, to find out the designing factors of BB and to choose the model of BB. The data used are secondary and primary data. Primary data obtained through interview and questionnaire from 200 small business activities. Scoring analysis based on OVOP criteria are used to determine RICC and to select branchless banking model used validity, reliability, factoring test and distribution of frequency. The study concluded that there are three superior products in Salatiga and one of them is processed food industry to be RICC and the corresponding BB model is the Bank Based Model.

Effects of Financial Innovations on Profitability for Deposit Taking Microfinancing Institutions in Kenya

2018 ◽  
Vol 9 (6) ◽  
pp. 529-536
Author(s):  
Martin Khoya Odipo ◽  
Keyword(s):  
Financial Institutions ◽  
Positive Relationship ◽  
Financial Institution ◽  
Secondary Data ◽  
Financial Statements ◽  
Descriptive Statistics ◽  
Primary Data ◽  
Microfinance Institutions ◽  
Financial Innovations ◽  
Strong Positive Relationship

Recent studies have documented that innovations improve profitability of firms. This article documents that deposit taking micro financial institutions that have adopted financial innovations have increased their profitability. The study covered five years between 2009-2013. Both primary and secondary data were used in the study. Primary data was obtained through administration of drop and pick questionnaires to selected employees of the institutions. Secondary data was obtained from financial statements and management reports of these deposit taking microfinance institutions. Data was analyzed using descriptive statistics, return on asset and multi-liner regression model to determine the effect of each financial innovation applied on profitability on the micro-financial institution. The results showed that most deposit taking microfinance institutions adopted these financial innovations in their current operations. There was strong positive relationship between individual innovations and profitability. In line with profitability ROA also showed improvement each year after the adoption of these financial innovations.

A Study on the Benefits of Convenience Foods to Working Women

2015 ◽  
Vol 1 (1) ◽  
Author(s):  
Sunder Srinivasan ◽  
Kiran Murlidhar Shende
Keyword(s):  
Literature Review ◽  
Food Industry ◽  
Working Women ◽  
Secondary Data ◽  
Primary Data ◽  
Graphical Form ◽  
Clear Understanding ◽  
Research Papers ◽  
Convenience Food ◽  
Women In India

The last decade and half has seen a remarkable growth in the working women segment in India and so has the manufacture of convenience food industry grown in the last decade. The working women in India who today are not only just seeking jobs but also are career oriented. Apart from their jobs, career, meetings and targets they are also a part of a family where a working woman needs to care of their meals too. This study aims at finding out about the use of convenience food by working women and of their need to choose, the type of convenience food they generally prefer and what benefits they see by using such a convenient product. The primary data for this study has been collected through questionnaire from women of various working segments and the same has been presented in graphical form for clear understanding while the secondary data has been collected through literature review of various research papers, articles and books.

EXPRESS: The Gift of Data: Industry-Led Food Reformulation and the Obesity Crisis in Europe

2020 ◽  
pp. 074391562098384
Author(s):  
Norah Campbell ◽  
Sarah Browne ◽  
Marius Claudy ◽  
Melissa Mialon ◽  
Hercberg Serge ◽  
...  
Keyword(s):  
Public Health ◽  
Food Industry ◽  
Processed Food ◽  
Policy Makers ◽  
Intelligence System ◽  
Gift Economy ◽  
Nutrition Policies ◽  
The Gift ◽  
Marketing Intelligence ◽  
The Impact

Ultra-processed food manufacturers have proposed that product reformulation should be a key strategy to tackle obesity. In determining the impact of reformulation on population dietary behaviours, policy makers are often dependant on data provided by these manufacturers. Where such data are “gifted” to regulators there may be an implicit expectation of reciprocity that adversely influences nutrition policies. We sought to assess Europe’s industry-led reformulation strategy in five countries deploying critical policy studies as an approach. We found that interim results on industry-led food reformulation did not meet their targets. Information asymmetries exist between food industry and policy makers: the latter are not privy to marketing intelligence and must instead rely on data that are voluntarily donated by food industry actors. These data represent a distorted snippet of the marketing intelligence system from whence they came. Because these data indeed bear all the hallmarks of a gift, regulatory and public health authorities operate within a gift economy. The implications of this “data gift economy” are strategic delay and goal-setting when the field is not visible. Ultimately, this could diminish the implementation of public health nutrition policies that are contrary to the commercial interests of ultra-processed food producers.

scholarly journals Capsaicinoids and pungency in Capsicum chinense and Capsicum baccatum fruits1

2018 ◽  
Vol 48 (3) ◽  
pp. 237-244 ◽  
Author(s):  
Narda Gavilán Guillen ◽  
Richard Tito ◽  
Norma Gamarra Mendoza
Keyword(s):  
Food Industry ◽  
Dry Weight ◽  
Market Condition ◽  
Processed Food ◽  
Capsicum Chinense ◽  
Lower Content ◽  
Dried Fruits ◽  
Edible Seeds ◽  
Edible Parts ◽  
Fruit Part

ABSTRACT Capsicum chinense Jacq. and C. baccatum var. pendulum fruits are widely used in the food and processed food industry, in Peru, but their seeds and placentas are discarded as residues. This study aimed to quantify the proportion of edible (pericarp) and non-edible (seeds, placenta and interlocular septa) parts of the fruits, in market condition (semi-dried fruits of C. chinense and fresh fruits of C. baccatum), as well as to quantify the capsaicinoids and their pungency, in extracts of each fruit part previously dried. The pericarp represents 63 % and 85 % of the fruit, respectively for C. chinense and C. baccatum. The placenta stands for ~10 % of the fruit in both species, whereas, for the seeds, the index is 23 % in C. chinense and 5 % in C. baccatum. The content of capsaicinoids and pungency vary among the fruit parts and the species. High contents of capsaicinoids and pungency are found in non-edible parts of the fruit, mainly in the placenta (79 % in C. chinense and 51 % in C. baccatum). Regardless of the fruit part and species, the capsaicin was the major component of capsaicinoids (4,399 ug g-1 and 1,582 ug g-1 of the dry weight in C. chinense and C. baccatum, respectively), while dihydrocapsaicin and nordihydrocapsaicin reached a lower content. C. chinense contains more capsaicinoids and, thus, a much higher level of pungency than the C. baccatum fruits.

scholarly journals Ada Apa dengan Dewan Pengawas Syariah di Koperasi Simpan Pinjam dan Pembiayaan Syariah?

2019 ◽  
Vol 3 (2) ◽  
pp. 155
Author(s):  
Choirul Absor ◽  
Kharis Fadlullah Hana ◽  
Fatikha Rizqya Nur
Keyword(s):  
Financial Institutions ◽  
Supervisory Board ◽  
Secondary Data ◽  
Primary Data ◽  
Office Visits ◽  
Moral Principles ◽  
Savings And Loan ◽  
Data Source ◽  
Feasibility Test

<p><em>This study aims to determine the role of the Sharia Supervisory Board in supervising Sharia Savings and Loan Cooperatives (KSPPS) so that operations do not come out of sharia provisions. Sharia Supervisory Board includes legal assistants who have the duty to ensure and conduct supervision so that Sharia Financial Institutions are in sharia provisions. Savings and Loan Cooperatives and Sharia Financing are financial institutions that are socially based and in their activities are based on moral principles by considering haram and lawfulness of a business that is run in accordance with Islamic regulations. The method used to conduct this research is qualitative. The data source uses secondary data and primary data by collecting data in the form of interviews and documents. Based on the results of observations on KSPPS Berkah Abadi Gemilang that Supervision conducted by DPS there is still an obstacle that causes less optimal supervision, namely members of sharia supervisors who do not understand muamalah fiqh, mastery of economics and DPS rarely make office visits. In addition, one member of the DPS also does not yet have a certificate of proof of passing the exam from DSN-MUI or other standard certificates, in this case at least the results of the certificate provide a guarantee that the Sharia Supervisory Board has passed the feasibility test to become the Sharia Supervisory Board. KSPPS Berkah Abadi Gemilang in practice also still has errors, the Ba'I Bi'saman Ajil contract which is supposed to be a sale and purchase agreement but made as a financing and error in determining the margin based on the presentation of the money lent.</em></p>

scholarly journals The Use of Essential Oils in Active Food Packaging: A Review of Recent Studies

2019 ◽  
Vol 7 (11) ◽  
pp. 1799
Author(s):  
Muhammad Zeeshan Akram ◽  
Sema Yaman Fırıncıoğlu ◽  
Hassan Jalal ◽  
Sibel Canoğulları Doğan
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Food Industry ◽  
Food Packaging ◽  
Biological Activities ◽  
Food Additives ◽  
Biodegradable Films ◽  
Processed Food ◽  
Active Food Packaging

Public concern on the excessive use of synthetic food additives has raised a great interest to use natural products due to their potential in food and pharmacological industries. Nowadays, chemical food additives are questioned due to their contribution to the health risks and environmental impacts. Among natural additives, essential oils (EOs) are extracted from aromatic compounds and responsible for their biological activities namely antimicrobial and antioxidant capacity. Incorporation of bio-active compounds particularly EOs directly in food or edible/biodegradable food packaging seems to enhance the shelf life and quality characteristics of processed food and protect the consumers against oxidative and bacterial deterioration effects. However, inclusion of EOs in films/coatings for food packaging may put some effects on various properties (optic, tensile and etc.), which can affect the consumer acceptability. Their addition in food can cause some allergic and hypersensitivity reactions to the individuals who use them often. This paper aims to review the latest findings on the use of EOs incorporated with edible/biodegradable films and coatings to enhance the shelf life and quality of the food. Further investigations about essential oils are expected to clarify their exact action and build up their standard use in food industry.

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