Developing Synergy of Triple Helix: Mapping Product Basic Quality and Product Packaging Safety for SMEs Producing FishBased Products
- 10.2991/soshec-18.2018.24How to use a DOI?
- Developing synergy, Fish-based foods SMEs, Packaging safety, Product basic quality, Triple Helix
To objectify the Indonesia economic sector acceleration program, government can employ Triple Helix Synergy to develop SMEs fish-based foods through cooperation, guidance, and supports. Up to these days, SMEs' problems have generally been in product basic quality and product packaging safety. This study is descriptive qualitative percentage and aims to map the problems as product basic quality and product packaging safety in which can be used to determine policy to implement triple helix, referring to University for Science (S), Industry for Business (B), and Government (G). Data were collected by collecting fish-based products from market/sellers. The products were categorized into types: dried products, frozen products, cooked products, fried products, and other processed products. The products were analyzed for their quality and packaging safety and scaled into good and poor. The subjects were 51 SMEs who produced 52 products. The results showed that the triple helix (cooperation, guidance, and support) was best to be implemented to SMEs who produced poor products for both basic quality and packaging safety. SMEs that needed to improve their basic quality were ones producing frozen and fried products and SMEs that needed to improve their packaging safety were ones producing dried and frozen products
- © 2018, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Jun Surjanti AU - Dewi Rahayu Mende AU - Dian Anita Nuswantara AU - Rosa Patrifia Juniarti AU - Heni Musfidah PY - 2018/07 DA - 2018/07 TI - Developing Synergy of Triple Helix: Mapping Product Basic Quality and Product Packaging Safety for SMEs Producing FishBased Products BT - Proceedings of the 2nd Social Sciences, Humanities and Education Conference: Establishing Identities through Language, Culture, and Education (SOSHEC 2018) PB - Atlantis Press SP - 111 EP - 114 SN - 2352-5398 UR - https://doi.org/10.2991/soshec-18.2018.24 DO - 10.2991/soshec-18.2018.24 ID - Surjanti2018/07 ER -