scholarly journals La innovación como estrategia competitiva de las empresas Flipper S.A. y Fresh Fish

2021 ◽  
Vol 6 (2) ◽  
pp. 62
Author(s):  
Jairo Isacc Mendoza ◽  
Mercedes Noemí Veliz Valencia ◽  
Pamela Nathaly Proaño Tejena
Keyword(s):  
Fresh Fish

La innovación se ha convertido en una necesidad importante para toda empresa, ya que los clientes están cada vez más informados y son cada vez más exigentes, por lo que las empresas se ven obligadas a cambiar para convertirse en una empresa de éxito. Por tanto, el objetivo de esta investigación fue determinar si las empresas Flipper y Fresh Fish utilizan la innovación para proponer estrategias que les permitan crecer y posicionarse mejor en el mercado. La investigación fue documental porque se obtuvo de fuentes bibliográficas; y de campo porque se basó en entrevistas con dos representantes y colaboradores de las empresas; y encuestas de consumidores; el alcance fue exploratorio y el diseño transversal no experimental. Los resultados muestran que el aumento de la competencia en muchos mercados ha llevado a la empresa Fresh Fish a enfocarse en el mercado internacional, mientras que Flipper innova sus líneas de diferentes productos marinos para la satisfacción de sus clientes en el mercado local. Se concluye que ambas empresas se encaminan hacia el crecimiento y desarrollo y utilizan la innovación como una herramienta que les permite generar estrategias competitivas para satisfacer las necesidades de sus clientes.

PEMETAAN RANTAI NILAI IKAN PELAGIS KECIL DI KOTA AMBON

2018 ◽  
Vol 2 (1) ◽  
pp. 15-21
Author(s):  
Yolanda MTN Apituley ◽  
Dionisius Bawole ◽  
Imelda KE Savitri ◽  
Friesland Tuapettel
Keyword(s):  
Value Chain ◽  
Secondary Data ◽  
Pelagic Fish ◽  
Value Chain Analysis ◽  
Small Pelagic Fish ◽  
Fresh Fish ◽  
Chain Analysis ◽  
The Government ◽  
Market Distance ◽  
Role Of The Government

This research was taken in Ambon (Latuhalat and Laha) and in Central Maluku Regency (Waai) in May – July 2018. It was aimed at mapping the value chain of small pelagic fish in Ambon through: 1) mapping of product, financial and information flows and 2). analysis of percentage distribution of small pelagic fish caught. The data used in this study was primary and secondary data, and analyzed by using value chain analysis. The results show that small pelagic fish marketing chain in Ambon consisted of six models with five actors. Each chain is formed due to the conditions and situation of market, resulted by the influencing of catches of fishermen and traders' capital. The broker plays an important role in marketing small pelagic fish in the market and obtaining 10% of the fishermen's catch that can be distributed, both to retailers and cold storage. Fish caught by the fishermen is still fresh in general when arrives in the consumers, because the fishing area is not too far, the market distance with the production centers is also quite close and in general fishermen and traders have understood the importance of maintaining product quality. Even so, the role of the Government in providing marketing facilities and infrastructure is needed so that modern market conditions can be applied in marketing fresh fish in Ambon.

COMPARISON OF METHODS DRYING AND VARIETY FISH OF TESTING APPEARANCE ON DRIEDFISH TYPICAL ACEH (KEUMAMAH)

2014 ◽  
Vol 4 (1) ◽  
pp. 40-47
Author(s):  
Ismail Sulaiman
Keyword(s):  
Food Processing ◽  
Traditional Food ◽  
Drying Method ◽  
Fish Processing ◽  
Fresh Fish ◽  
Long Time ◽  
Dried Fish ◽  
Processing Differences ◽  
Taste And Smell ◽  
Test Color

Fresh fish processing into a dried fish is a fish processing has been done a long time, the processing of fish based traditional food processing becomes important to preserve cultural heritage in fish processing. Differences drying method in the processing can affect the taste and texture of the fish produced timber. Types of tuna used significantly different to the color produced on the dried fish . The water content produced in this study is 15:57 (w/w %), ash content 1 , 58 ( % ), mean organoleptic test (color: 3.3, taste and smell 3:35, aroma : 3:34). Preferred types of fish are tuna and the most preferred method oven method.Keyword : 

Design System Energy Sustainable Using Wind Turbine For Public Fish Cages Lightning at Belang Village in Southeast Minahasa

2019 ◽  
Vol 1 (2) ◽  
pp. 137-142
Author(s):  
Verna Y.P. Bokau ◽  
Kristian Dame ◽  
Victory Polly ◽  
Steven Pandelaki
Keyword(s):  
Wind Turbine ◽  
Design System ◽  
Fresh Fish ◽  
North Sulawesi ◽  
System Energy ◽  
Arduino Uno ◽  
Fish Cages ◽  
Research Studies

These paper present the designing system of wind turbine for public fish cages lighting at Belang Village in Southeast Minahasa. Belang is one of popular destination to find a fresh fish in north sulawesi, but the problem is the efficiency of electricity is not sufficient for the fish farmer. Propeller helps in the motor to generating electricity. Comprehensive research studies are carried out in order to measure the lighting resistances. The generated data from wind turbine can be seen using LCD 2x16 which connected with microcontroller Arduino Uno. Finally, conclusions are fully drawn.

Bahaya Penggunaan Formalin Sebagai Pengawet Bahan Makanan

2020 ◽  
Vol 4 (1) ◽  
pp. 39
Author(s):  
Hasnidar Hasnidar ◽  
Andi Tamsil ◽  
Andi Akram
Keyword(s):  
Food Products ◽  
Target Group ◽  
Training Methods ◽  
Food Ingredients ◽  
Fresh Fish ◽  
The Public ◽  
Inappropriate Use ◽  
Salted Fish ◽  
Extension Activity ◽  
And Training

Fishery products are one of the products that have very limited durability and perishable so that the community, especially fishermen, preserve the product so that its freshness can last longer. One of the preservatives used is formalin, although it is very dangerous to human health. Some food products that contain formalin include: fresh fish, salted fish, tofu, wet noodles. Counseling on food safety needs to be continued widely to the public in various forms. This activity aims to educate and train partner groups on: 1) the dangers of formaldehyde on health; 2) characteristics of formalin food ingredients; 3) how to detect formalin foods; 4) eliminate / reduce formaldehyde levels in food products; 5) safe preservatives. The activities was carried out on February 7, 2019, in Desa Untia, Kecamatan Biringkanaya, Kota Makassar. The target group is fishermen and fisheries processors, as many as 23 people. The method used in service is counseling and training methods through lectures, discussions, and practice/training. The extension activity was attended by Untia village chiefs, local fisheries instructors, administrators of the All-Indonesian Fishermen Association (HNSI) and the target group. The activities went on smoothly and the target group enthusiastically attended counseling and training, because the knowledge/skills were needed to protect their families from the dangers of disease that could be caused by inappropriate use of formalin.

STUDY OF RISK FROM RISING TEMPERATURE TO FRESH FISH AND CONSTRUCTION PLAN OF FISHING PORT FACILITIES

2019 ◽  
Vol 75 (2) ◽  
pp. I_1007-I_1012
Author(s):  
Hiroshi HAYASHI ◽  
Yusuke YAMAMOTO ◽  
Naoko HAMADA
Keyword(s):  
Fresh Fish ◽  
Port Facilities

An Almost Ideal Demand System Analysis of Fresh Fish in Semarang, Indonesia

1994 ◽  
Vol 6 (3) ◽  
pp. 19-28 ◽  
Author(s):  
Nik Mustapha R. Abdullah ◽  
Roslan A. Ghaffar ◽  
Dwisetia Poerwono
Keyword(s):  
System Analysis ◽  
Demand System ◽  
Almost Ideal Demand System ◽  
Fresh Fish

Fisheries Development and Management in Indonesia

1973 ◽  
Vol 30 (12) ◽  
pp. 2335-2340
Author(s):  
N. Zachman
Keyword(s):  
Large Scale ◽  
Training System ◽  
Fish Distribution ◽  
Cold Chain ◽  
Artisanal Fisheries ◽  
Commercial Fisheries ◽  
Fresh Fish ◽  
System Establishment ◽  
Fishery Products ◽  
Quality Of Products

Before 1968, fishery development in Indonesia concentrated on the artisanal fisheries. No significant progress was made until the emphasis changed to the commercial fisheries, as part of the first 5-year development plan of 1969–74. The new approach was on economics and marketing instead of on production. A long-term plan over 25 years has been prepared, divided into 5-year operational plans.Indonesia has important fishery resources, especially pelagic stocks. Large extents of continental shelves also provide the possibility of increased trawl fishing, especially for shrimp. Conditions are also favorable for aquaculture. The position of the country between two oceans and two continents locates it favorably to exploit the tunas of both the Indian Ocean and the Pacific Ocean, and to maintain a flow of fishery products to international markets. Manpower is abundant and relatively cheap.The program to develop artisanal fisheries concentrates on increasing the income per capita of fishermen through developing fish marketing and production. Commercial fisheries are concentrating on production of export products, especially shrimp, skipjack, and tuna, to earn foreign exchange. Effective and efficient administration is being formed to carry out fisheries development, involving the reorganization of the Central and Regional Fisheries agencies. Staff are being upgraded, training and education are being reviewed, and research is being intensified.New laws have resulted in the establishment of eight domestic companies with a total investment of $27 million (US). Exports of fishery products have significantly increased, especially shrimp. Marketing is improved through the establishment of a cold chain, which is expected to lead to improved quality of products and increased earnings for fishermen.The goals of the first 5-year plan include: establishment of large-scale fishing industries, to export products valued at $30–40 million (US) per year; establishment of marketing facilities for fresh fish distribution in the most populated areas; raising artisanal fisheries to a level where they can independently sustain growth; establishment of an effective research system; establishment of an effective education and training system; establishment of fisheries cooperatives; improvement of the administration of fisheries.

Changes in Carcass Traits, Meat Quality, Muscle Fiber Characteristics and Liver Function of Finishing Pigs Fed High Level of Fish Oil

2021 ◽  
Author(s):  
Qiuping Guo ◽  
Lingyu Zhang ◽  
Yehui Duan ◽  
Wenlong Wang ◽  
Ruilin Huang ◽  
...  
Keyword(s):  
Liver Function ◽  
Fish Oil ◽  
Muscle Fiber ◽  
Carcass Traits ◽  
Basal Diet ◽  
Longissimus Dorsi ◽  
Fresh Fish ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Oxidized Fish Oil

The study was aimed to investigate the changes in carcass traits, meat quality, muscle fiber characteristics and liver function in pigs fed with high levels of fresh fish oil and oxidized fish oil. Thirty piglets were randomly assigned to receive basal diet plus 2% fish oil (LFO), basal diet plus 8% fish oil (HFO) or basal diet plus 8% oxidized fish oil (OFO) for 120 days. Pigs of the HFO and OFO group showed reduced carcass weight, dressing percentage, loin eye area and increased yellowness of the longissimus dorsi muscle compared with LFO group (P < 0.05). Dietary HFO and OFO suppressed the relative expression levels of myosin heavy chain (MyHC) isoform (Ⅰ and Ⅱa), glutathione peroxidase 4, and NAD(P)H: quinone oxidoreductase-1 and mitochondrial biogenesis in longissimus dorsi muscle (P < 0.05). Dietary HFO or OFO increased the serum aspartates aminotransferase, alanine aminotransferase, total bilirubin, direct bilirubin, oxidized low-density lipoprotein, liver index and concentration of malondialdehyde (MDA) in liver (P < 0.05). In conclusion, high levels of fresh fish oil and oxidized fish oil have adverse effects on carcass traits, muscle fiber characteristics and liver function, which may be partly due to the mitochondrial dysfunction and impaired antioxidative capacity.

Description of Freshwater Fish Traditional Smoking in the Western Region, Cameroon

2021 ◽  
Vol 14 (1) ◽  
pp. 61-64
Author(s):  
Felix Meutchieye ◽  
Henri Grisseur Djoukeng ◽  
Youssouf Jamilou Ngouyamsa ◽  
Yacouba Manjeli
Keyword(s):  
Ethnic Group ◽  
Freshwater Fish ◽  
Oreochromis Niloticus ◽  
Clarias Gariepinus ◽  
Small Scale ◽  
African Catfish ◽  
Economic Activities ◽  
Fresh Fish ◽  
Hygiene Measures ◽  
Average Quantity

Western Cameroon is one of the regions most in needs of innovative and healthy solutions for freshwater fish conservation. This study aimed at evaluating the socio-economical characteristics of fish smokers and technical factors on the species smoked in the Noun Division. A total of 91 fish smokers were chosen. The socio-economic data were on age, gender, religion, number of dependents, marital status, ethnic group, education level, economic activities, smoking goals and workforce. The results of this study showed that fish smoking is practiced mainly by women (70%) which is common in Sub Sahara Africa small scale fish sector. The smokers are aged from 20 to 50 years (80%), married (92.2%) and taking care of a family of 1 to 10 persons (80%). These smokers are Muslim (74%), belonging to the Bamoun ethnic group (81%). They were also involved in other activities: agriculture (29%) and trade (1%). About 67% of the sampled smokers’ population had an experience of more than 10 years in the domain. The Purpose of smoking was largely sales (97%) and subsistence (3%). Nile tilapia (Oreochromis niloticus) was the most smoked species (36%), followed by African catfish (Clarias gariepinus) with a proportion of 32%. The average quantity of fresh fish smoked was 110 kg/day/smoker, with Oreochromis niloticus being more produced (60±4.74 kg/day/smoker). With regard to the smoking techniques used, hygiene measures were poorly respected. The major constraints revealed by the survey were that freshwater’s traditional fish smoking activities in Noun Division are influenced by gender, economic and cultural background. There is a lack of technical support material and financial means. Any implications for future investigations on health and food safety will be suitable for fresh fish smokers and the entire consumers.

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