scholarly journals Evaluasi Produk Multivitamin Baru Berdasarkan Penilaian Responden

2021 ◽  
Vol 10 (2) ◽  
pp. 167-181
Author(s):  
Noer Endah Islami ◽  
Utami Dyah Syafitri ◽  
Cici Suhaeni
Keyword(s):  
Bitter Taste ◽  
Social Economic ◽  
Marketing Research ◽  
New Product ◽  
Sweet Taste ◽  
Point Of View ◽  
Sour Taste ◽  
Biplot Analysis ◽  
Innovation Product ◽  
And Performance

In order to lead in the market, companies should have an innovation product. Before the innovation product lauch to the market, the marketing research should be done. The goal of the reasearch is to determine whether the new product is accepted or rejected in the market. This study was to identify the characteristics of the new product based on organoleptic point of view and performance the three type of new multivitamin products based on location and social economic classes (SEC) of respondents. MANOVA and biplot analysis were used in this research. Based on MANOVA, there were differences on the organoleptic point of view of respondents among three type of new multivitamin products. The three products had differences on the assessment of aroma, sour taste, and sour after taste. In addtion with biplot analysis, it was concluded that each product had different location for sale and the target of respondents based on sosial economic classes. According to respondents, product A was too sweet taste and too sour after taste in the mouth compared to others. This product was preferred by respondents who reside in South Jakarta with social economic classes (SEC) A2 and C1. Unlike product A, product B was too hard with a bit of bitter after taste in the mouth. This product was relatively preferred by respondents in various residential with social economic classes (SEC) B. Product C was strong aroma with smooth texture and more bitter taste than others. This product was preferred by respondents who reside in North Jakarta and Depok with social economic classes (SEC) A1. Overall, product B was preferred by respondents compared to other products.

AKTIVITAS ANTIOKSIDAN BLACK GARLIC DENGAN VARIASI JENIS BAWANG (Allium sp) DAN LAMA PEMERAMAN

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Suwarsih Suwarsih ◽  
Yustina Wuri Wulandari ◽  
Yannie Asrie Widanti
Keyword(s):  
Antioxidant Activity ◽  
Bitter Taste ◽  
New Product ◽  
Sweet Taste ◽  
Temperature Treatment ◽  
The Body ◽  
Total Phenol ◽  
Second Variation ◽  
A Value ◽  
The Second Variation

Black garlic adalah produk fermentasi dari bawang putih yang dipanaskan dengan suhu antara 65 – 80ºC dan kelembapan 70 – 80% dari suhu kamar selama satu bulan. Black garlic  telah diketahui memiliki kandungan antioksidan yang cukup tinggi sehingga bisa menjadi produk baru dari jenis bawang putih yang berfungsi menghambat radikal bebas dalam tubuh. Menentukan jenis bawang yang menghasilkan aktivitas antioksidan lebih tinggi setelah melalui proes pemanasan black garlic. Penelitian ini menggunakan metode rancangan acak lengkap 2 faktorial, dengan faktor pertama adalah waktu perlakuan pemanasan dengan suhu 65-850C, selama 8 hari, 12 hari, 16 hari dan faktor kedua variasi jenis bawang, bawang garlic, bawang kating, bawang lanang. Analisis kimia yaitu aktivitas antioksidan, kadar air, total fenol, gula total dan uji sensoris yaitu tekstur lembut, rasa manis, rasa pahit, flavour bawang, after taste rasa pahit, serta kesukaan keseluruhan. Black garlic yang diperoleh dari penelitian ini memiliki aktivitas antioksidan tertinggi pada perlakuan lama pemeraman 16 hari dengan variasi bawang garlic yaitu memiliki aktivitas antioksidan 69,87%, kadar air sebesar 19,61%, kadar total fenol sebesar 2,67%, kadar gula total sebesar 19,58%, dan dengan uji sensoris tekstur lembut memiliki nilai 2,80, rasa manis 1,96, rasa pahit 2,39, flavour bawang 2,25, serta after taste rasa pahit 1,96, hasil yang banyak disukai oleh konsumen yaitu pada perlakuan lama pemeraman 8 hari menggunakan variasi jenis bawang lanang dengan nilai 2,13.Kata kunci: Antioksidan, black garlic, bawang. ABSTRACT Black garlic to research this alleged to have antioxidant content a high so that it can become new product of a kind of garlic that serves hinder free radicals in the body. Determine kinds of onion that produces antioxidant activity higher after going through proes warming black garlic. This study design random use of complete two factorials, by a factor first long warming 65-850c, with the temperature treatment as long as 8, 12, 16 day and the second variation kinds of onion, onions garlic, onions kating, whole onions. Chemical analysis, the antioxidant activity, water level, total phenol, sugar total and the sensory a creamy texture, sweet taste, bitter taste, berlainan onions, after taste bitter, and the favorite. The yield black garlic of the study these that have the highest antioxidant activity obtained from old treatment being handed out warm 16 day with the variation of onions garlic having the same antioxidant activity 69,87% , the moisture content of as much as 19,61% , the nature of all that the total phenol as much as 2,67 % , the action of sugar the total as much as 19,58 % , and by test sensory a creamy texture having the value of the 2,80, a sweet taste 1,96 , a bitter taste 2,39 , flavour onions 2,25 , as well as after taste was a bitter taste 1,96 , a series of poor results much liked by the consumer such it will be on a treatment long warm 8 day employing variations kinds of whole onion with a value of up 2,13.Keywords: Antioxidant, black garlic, onions

The marketing research curriculum: Closing the practitioner–academic gaps

2019 ◽  
Vol 61 (5) ◽  
pp. 492-501
Author(s):  
Marco Vriens ◽  
Stephen Brokaw ◽  
Douwe Rademaker ◽  
Rogier Verhulst
Keyword(s):  
New Product Development ◽  
Marketing Research ◽  
New Product ◽  
Research Problem ◽  
Development Research ◽  
Research Curriculum ◽  
Return On Marketing ◽  
Research Investments ◽  
Us University ◽  
Analyze Data

As an industry, marketing research has enjoyed decades of systemic growth. Unfortunately, dissatisfaction with the return on marketing research investments has also been consistently voiced. Part of this complaint may be due to the inadequate way marketing research is being taught. In this article, we review what practitioner–academic gaps have been found in the literature and also present the results of a survey among alumni of a US university. We identify several key gaps including (1) understanding of business issues, (2) ability to define a marketing research problem, (3) ability to design marketing research, (4) ability to analyze data, (5) ability to interpret the results, (6) ability to translate results into actions, (7) ability to effectively interact with clients, and (8) expertise on specific research studies such as customer satisfaction research, branding, and new product development research.

scholarly journals The Sensory Quality and the Textural Properties of Functional Oolong Tea-Infused Set Type Yoghurt with Inulin

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1242
Author(s):  
Katarzyna Świąder ◽  
Anna Florowska ◽  
Zuzanna Konisiewicz
Keyword(s):  
Sensory Quality ◽  
Bitter Taste ◽  
Profile Analysis ◽  
Textural Properties ◽  
Sweet Taste ◽  
Oolong Tea ◽  
Quantitative Descriptive ◽  
Semi Solid ◽  
Positive Effect

Set type yoghurts are characterised by a semi-solid texture, which is created during the fermentation process. The tea infusion in this type of yoghurt production can influence the quality of the final product. Therefore, the aim of the experiment was to evaluate the influence of the addition of 3, 6 and 9% inulin to oolong tea-infused yoghurts on the sensory quality. It has been evaluated by trained experts using a Quantitative Descriptive Profile analysis and by consumers using hedonic scaling, as well as on instrumentally evaluated features such as texture, stability and visual parameters. The addition of oolong tea to yoghurt resulted in positive changes in the perception of sweet, peach and nectar odours and flavours, and also creaminess, as well as negative changes in the presence of a bitter taste, the whey presence and a colour intensification towards dark cream (p ≤ 0.05). The addition of inulin to the tested oolong tea yogurts caused a decrease in the whey presence and brightened the yoghurt’s colour (6% and 9%, p ≤ 0.05, respectively), as well as an improved creaminess and an increase in the sweet taste of the yoghurt. It was also observed that the addition of oolong tea deteriorated the instrumentally evaluated texture of the set yoghurts, while inulin at a higher concentration (9%, p ≤ 0.05) increased the firmness and adhesiveness. Moreover, the addition of inulin also had a positive effect on the yoghurt’s stability. The addition of inulin to oolong tea-infused set yoghurts may be valuable both as a source of prebiotic fibre in functional products and as a factor improving the quality of these products.

scholarly journals Comprehensive Thermodynamic Analysis of the Humphrey Cycle for Gas Turbines with Pressure Gain Combustion

Energies ◽  
2018 ◽  
Vol 11 (12) ◽  
pp. 3521 ◽  
Author(s):  
Panagiotis Stathopoulos
Keyword(s):  
Gas Turbine ◽  
Gas Turbines ◽  
Combustion Process ◽  
Ideal Gas ◽  
Point Of View ◽  
Pressure Gain Combustion ◽  
Combustion Technology ◽  
Secondary Air ◽  
And Performance ◽  
The Impact

Conventional gas turbines are approaching their efficiency limits and performance gains are becoming increasingly difficult to achieve. Pressure Gain Combustion (PGC) has emerged as a very promising technology in this respect, due to the higher thermal efficiency of the respective ideal gas turbine thermodynamic cycles. Up to date, only very simplified models of open cycle gas turbines with pressure gain combustion have been considered. However, the integration of a fundamentally different combustion technology will be inherently connected with additional losses. Entropy generation in the combustion process, combustor inlet pressure loss (a central issue for pressure gain combustors), and the impact of PGC on the secondary air system (especially blade cooling) are all very important parameters that have been neglected. The current work uses the Humphrey cycle in an attempt to address all these issues in order to provide gas turbine component designers with benchmark efficiency values for individual components of gas turbines with PGC. The analysis concludes with some recommendations for the best strategy to integrate turbine expanders with PGC combustors. This is done from a purely thermodynamic point of view, again with the goal to deliver design benchmark values for a more realistic interpretation of the cycle.

FACTORS AFFECTING ORGANISATIONAL ACCEPTANCE OF FORMAL NPD PROCESSES

2017 ◽  
Vol 21 (02) ◽  
pp. 1750011 ◽  
Author(s):  
KAI HOLZWEISSIG ◽  
JONAS RUNDQUIST
Keyword(s):  
New Media ◽  
New Product Development ◽  
New Product ◽  
Ease Of Use ◽  
Perceived Ease Of Use ◽  
Commercial Vehicles ◽  
Factors Affecting ◽  
Process Implementation ◽  
Organisational Structures ◽  
And Performance

Formal new product development (NPD) processes have become an important tool in NPD management. However, our understanding of what makes formal NPD process implementation successful in terms of acceptance and performance is still limited. This paper contributes to an improved understanding of factors affecting the acceptance and use of formal NPD processes. Our results show that acceptance of formal NPD processes is determined by several factors, such as ease of use, transparency of discourse, continuous improvement, involvement of NPD actors, and the ability to bridge differences in thinking. Furthermore, that acceptance of formal NPD processes affects NPD performance positively. These results draw on data from a survey posted to employees working for nine large manufacturers of commercial vehicles worldwide. The results should encourage managers to consider and enhance the factors affecting acceptance. This could be done through using new media for publication to increase transparency and perceived ease of use of the NPD process. Further acceptance of the formal NPD process is increased if it mirrors an operative reality and if organisational structures for improvement of the process are implemented and inclusive to employees involved in NPD.

Fixture Reusability and Reconfigurability Analysis Using Similarity Index

2000 ◽  
Author(s):  
Arlene G. Smithson ◽  
Zhenyu Kong ◽  
Dariusz Ceglarek
Keyword(s):  
Manufacturing System ◽  
Formal Method ◽  
Similarity Index ◽  
New Product ◽  
Fixture Design ◽  
Production Lines ◽  
Product Lines ◽  
Future Production ◽  
Manufacturing System Design ◽  
And Performance

Abstract Currently there is a lack of a formal method to utilize previous fixture information into the design of future product and production lines. The utilization of knowledge gained in the design of prior fixtures and the capability assessment of existing reconfigurable fixtures on the design of new product lines allow manufacturing system design for time and cost reductions. This paper presents the evaluation of a fixture design similarity index developed to assess the relevance of current fixtures design information for multi-model production (reconfigurability) or for future production lines design (reusability). The index developed decomposes N-2-1 fixture information into X, Y, and Z data with applicable constrains and part deflection requirements in the X, Y, and Z directions. This allows the evaluation and comparison of physical and performance attributes of any given fixture. An example demonstrating the methodology implementation to single fixture case analysis and conclusions are provided as part of the presentation.

scholarly journals The Intensity of Knowledge Capital Investment in Kenya: Evidence from Manufacturing and Service Sectors

2017 ◽  
Vol 9 (10) ◽  
pp. 179
Author(s):  
Simon Ndicu ◽  
Lucy Wacuka
Keyword(s):  
Capital Investment ◽  
New Product ◽  
Knowledge Capital ◽  
Firm Level ◽  
Product Innovativeness ◽  
Service Sectors ◽  
Innovation Output ◽  
And Performance ◽  
Product Output ◽  
Combined Data

The study investigates the extent to which firms in Kenya manufacturing and service sectors invest in knowledge capital leading to innovations. 534 firms were included in the analysis. This was the combined data from the first Kenya innovation survey data of 2012, which covered 158 firms, (2008-2011) and the second Kenya innovation survey of 2015 which covered 376 firms (2012-2014). The Crépon, Duguet, and Mairessec (CDM) (1998) model, which considers a system of four equations: innovation propensity, innovation investment, innovation output and performance equations, was used as the estimation technique. The results revealed that, a firm’s decision to spend on R&D was significantly influenced by firm ownership, financial turnover and product innovativeness. A firm’s R&D intensity was significantly determined by its financial turnover and ownership. A firm’s activity and financial turnover were also significant in determining whether it introduced a new product in the market or not. The results of this paper suggest that a firm’s financial turnover was significant in R&D decisions but R&D intensity did not significantly matter to a firm’s product innovativeness. Further, a firm’s level of innovativeness was a significant determinant of its productivity. In addition, the results suggest that, innovations among the Kenyan firms in the manufacturing and service sectors were heavily reliant on financial capital and were struggling to convert knowledge inputs into product output. This study thus recommends a policy that incorporates the academia and firm level innovation with national innovation systems to enhance knowledge and skill intensive innovations that are new to the world.

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