SEAFOOD PRODUCT INNOVATION MOVEMENT: AS A STUDENT IN THE NEW NORMAL ERA

2021 ◽  
Author(s):  
Fahrul Nurkolis ◽  
Piko Satria Augusta ◽  
Nelly Mayulu ◽  
Nurpudji Astuti Taslim ◽  
Defny Silvia Wewengkang ◽  
...  
Keyword(s):  
Product Innovation ◽  
New Normal ◽  
Seafood Product

scholarly journals Culinary Product Innovation Strategy Micro, Small and Medium Entreprise in The New Normal Era

2021 ◽  
Vol 2 (3) ◽  
pp. 226-232
Author(s):  
Dewi Nurbaiti ◽  
Nur Fitri Rahmawati ◽  
Suparman ◽  
Rousdy Safari Tamba ◽  
Thamrin
Keyword(s):  
Product Innovation ◽  
Negative Impact ◽  
Innovation Strategy ◽  
New Normal ◽  
Analysis Techniques ◽  
Long Time ◽  
Small Medium Enterprises ◽  
The Right ◽  
Medium Enterprises ◽  
The Impact

The existence of a corona virus epidemic or Covid-19 that lasted a long time in several countries, one of which in Indonesia has a negative impact on the Micro and Small Medium Enterprises (MSMEs). The impact that occurred was the decline in turnover due to the reduced number of buyers, where many MSMEs had to close their businesses. When entering the new normalcy era or the New Normal era, the SMEs will open their businesses again but get new challenges in terms of product innovation. Innovation is needed to make a business survive in the new normal era, one of which is innovation in terms of product types. The purpose of this study is to produce recommendations for SMEs in determining the right product innovation strategy in the New Normal era. This study raises the formulation of the problem of how the SME product innovation strategy in the current era of New Normal. The method used in this study is a qualitative research method with data collection techniques through network interviews and descriptive data analysis techniques, with research informants who are SMEs in East Jakarta. The results of this study indicate that in the New Normal era, the SMEs are implementing a product innovation strategy by changing the shape of the product in the same type  (changing shape)  and also changing the type of product that is different from the previous product (changing type). By implementing the two product innovation strategies, SMEs can still compete in the New Normal era at this time. Recommendations from this research are expected to be used by SMEs to be more innovative in producing culinary products so they can survive in the New Normal era.

scholarly journals Pengembangan Pariwisata dengan Mendorong Ekonomi Kreatif Melalui Festival Balap Sampan Mini dan Inovasi Produk UKM Desa Paremas

2021 ◽  
Vol 2 (4) ◽  
pp. 99-104
Author(s):  
Muhammad Ridwan Rafsanjani ◽  
Yulia Rahmah ◽  
Jazera Alfani ◽  
Erich Efendi Mahesa ◽  
Alamsyah Mustika Wardani ◽  
...  
Keyword(s):  
Community Service ◽  
Product Innovation ◽  
Creative Economy ◽  
Service Program ◽  
New Normal ◽  
The University

Paremas Village is one of the villages located in Jerowaru District, East Lombok Regency, West Nusa Tenggara Province. This village has a lot of potential for natural wealth and local cultural wisdom, but Paremas Village is still not widely known by the wider community. The tourism arrangement that is still lacking makes tourism in Paremas Village fairly unfeasible. Therefore, the purpose of the New Normal Era Thematic Community Service Program at the University of Mataram for the July-August 2021 period is to develop tourism in Paremas Village by developing tourism by encouraging the Creative Economy Industry through the Festival Balap Sampan Mini Desa Paremas and product innovation of Kerupuk Cangkang Kepiting. The methods used are survey, observation, practice, documentation, and promotion. The results obtained are the re-emergence of the community's spirit to preserve traditions and increase community creativity in producing sampan mini and innovate by adding variants of Kerupuk Cangkang Kepiting. By encouraging the development of the creative economy industry in Paremas Village, it is hoped that it can encourage the community to be more productive with every potential they have and improve the welfare of the community

Designing a business unit and creating the first ever responsive kitchen

2019 ◽  
Vol 2 (1) ◽  
Author(s):  
Paolo FESTA ◽  
Tommaso CORA ◽  
Lucilla FAZIO
Keyword(s):  
Value Creation ◽  
Product Innovation ◽  
Research Laboratory ◽  
Direct Relationship ◽  
Multidisciplinary Approach ◽  
Design Thinking ◽  
Business Unit ◽  
Qualitative And Quantitative Analysis ◽  
Qualitative And Quantitative ◽  
The Relationship

Is it possible to transform stone into a technological and innovative device? The meeting with one of the main stone transformers in Europe produced the intention of a disruptive operation that could affect the strategy of the whole company. A contagious singularity. By intertwining LEAN methodologies and the human-centric approach of design thinking, we mapped the value creation in the company activating a dialogue with the workers and the management, listening to people, asking for ambitions, discovering problems and the potential of production. This qualitative and quantitative analysis conducted with a multidisciplinary approach by designers, architects and marketing strategists allowed us to define a new method. We used it to design a platform that could let all the players express their potential to the maximum. This is how the group's research laboratory was born, with the aim of promoting the relationship between humans and stone through product innovation. With this goal, we coordinated the new team, developing technologies that would allow creating a more direct relationship between man and surface, making the stone reactive. The result was the first responsive kitchen ever.

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