Proceedings of the 2nd Social Sciences, Humanities and Education Conference: Establishing Identities through Language, Culture, and Education (SOSHEC 2018)

Developing Synergy of Triple Helix: Mapping Product Basic Quality and Product Packaging Safety for SMEs Producing FishBased Products

Authors
Jun Surjanti, Dewi Rahayu Mende, Dian Anita Nuswantara, Rosa Patrifia Juniarti, Heni Musfidah
Corresponding Author
Jun Surjanti
Available Online July 2018.
DOI
10.2991/soshec-18.2018.24How to use a DOI?
Keywords
Developing synergy, Fish-based foods SMEs, Packaging safety, Product basic quality, Triple Helix
Abstract

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

Copyright
© 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/).

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Volume Title
Proceedings of the 2nd Social Sciences, Humanities and Education Conference: Establishing Identities through Language, Culture, and Education (SOSHEC 2018)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
July 2018
ISBN
978-94-6252-585-6
ISSN
2352-5398
DOI
10.2991/soshec-18.2018.24How to use a DOI?
Copyright
© 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  -