Strategic Process Design For Fish – Based SMEs  

Oleh:

Marasabessy, Sitnah Aisyah

Jenis: Article from Proceeding
Dalam koleksi: Proceeding The 7th International Seminar on Industrial Engineering and Management (7th ISIEM) di Bali, March 11th – 13th, 2014, page IM 66-73.
Topik: smoked fish; Ikan Asar; three level characteristics; PPC; SMEs
Fulltext: Paper 45 Sitnah Aisyah Marasabessy.pdf (796.77KB)

Isi artikel

Fish is a primary commodity in Maluku, with the potential of fish production is 1,627 million tons or 20% of national total fish production. This huge potential unfortunately, is not been escorted yet with fine fish processing which is still 33% or 528.000 tons. This is caused by low fish processing to next level of product, while the level of fish consumption of Maluku people is the highest in Indonesia, that is 50,2%. This research is aimed to design process for fish – based Small and medium enterprises (SMEs). I choose two examples of SMEs, Smoked Fish SMEs and Fish Ball SMEs. The researcher used approach of study case method. Data collected using observation and interview. The design process itself is an analytical process using steps, such as: identification of the SMEs, choosing of Response Strategic to Customer Demand, choosing of Manufacturing Process, and choosing of Strategic of Production Planning and Control System. Each steps will be analyzed sensitively using the real data and spesific geographical condition of Maluku. The results are identification of three level characterisics, design of strategic response to demand, design of manufacturing process, and design of Strategic PPC System for tne two SMEs

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