scholarly journals ESADA FUEL FABRICATION DEVELOPMENT PROGRAM. TERMINAL REPORT. VOLUME V. PROCESS ANALYSIS--CHEMICAL, METALLOGRAPHIC, AND STATISTICAL. PART I. CHEMICAL AND METALLOGRAPHIC ANALYSES. PART II. STSTISTICAL ANALYSES

1963 ◽  
Author(s):  
C Bingham ◽  
R Harlow ◽  
A Zonder ◽  
R Anderson ◽  
L Hicks ◽  
...  
Keyword(s):  
Process Analysis ◽  
Development Program ◽  
Fuel Fabrication

scholarly journals Sektor Ekonomi Kreatif Kuliner Solusi Bagi Perlambatan Pertumbuhan Ekonomi Daerah Kabupaten Fakfak

2020 ◽  
Vol 3 (1) ◽  
pp. 66-75
Author(s):  
Ardha Puspita Sari ◽  
Els Tieneke Rieke Katmo ◽  
Agus I. Sumule ◽  
Diana N. Irbanyanti ◽  
Indra Irianti
Keyword(s):  
Economic Growth ◽  
Natural Resources ◽  
Development Strategy ◽  
Market Access ◽  
Process Analysis ◽  
Development Program ◽  
Product Diversification ◽  
Economic Policies ◽  
Access Technology ◽  
Sustainable Economic Growth

Creative economic is a sustainable development strategy in addressing slow economic growth that occurred in Indonesia as well as in Fakfak, a natural resources richest region. Economic structure alteration from agriculture as primary sector to industry and information sectors indicated the need of innovation and creativity as a new source of sustainable economic growth. Creative economic can be a solution to impove regional economic in Fakfak which have slow economic growth, and high number of unemployement. Result of Hirarchy Process Analysis (HPA) shows that culinary is a potential creative economic sector apart from craft and tourism. This is caused by highest scores that achieved from several supported elements in culinary sector such as human resources, natural resources, cost, market access, technology and infrastructure and institutions. The HPA result also indicated that local government through its economic policies has played important role in supporting kuliner sector as well as economic development program of BP Tangguh, bank and universities or academics. Therefore, increase production and product diversification of local resources based culinary is still needed.

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