Book of Abstract ICoA 2016

ICoA Conference Proceedings, 9 11 November 2016
Competitive & Sustainable Agro-Industry:

Value Creation in Agribusiness
Competitive and Sustainable Agro-industry: Value Creation in Agribusiness 1

2 Competitive and Sustainable Agro-industry: Value Creation in Agribusiness






Speaker Background
Marijn Van der Laan
Mrs. Marijn van der Laan (MBA) is Director of PT Fresh Dynamics Indonesia
(FDI) based in Jakarta. FDI is a consultancy firm specialized in horticulture
value chains, working under the umbrella of Fresh Dynamics Asia based in
The Netherlands. For the last 8 years she has been active in a number of
feasibility studies and supply chain development projects in the agrifood
sector in Asia and conducted coaching and training activities for NESO and
NUFFIC projects in cooperation with Dutch Universities. Currently she is
managing the local office of a 4-year food security project, vegIMPACT,
sponsored by the Dutch government.
Her expertise focuses on:
Marketing research and development,
Private sector business development and support (with a focus on
horticultural products),
Development and implementation of training programs for all links of
agricultural supply chain,
Feasibility and sector studies,
Market oriented inclusive business project development and
implementation.
Marijn holds a MBA degree from the Royal Agricultural University in
Cirencester and a MA degree from the London Metropolitan University.

Speaker Background
Prof. Dr. Supachai Pathumnakul
Supachai Pathumnakul is a Professor in Industrial Engineering Department

and the Vice President for Research and Technology Transfer, Khon Kaen
University, Thailand. He is also an associate fellows of the Academy of
Science, the Royal Society of Thailand and a board of director of Thai
Business Incubators and Science Park Association (ThaiBispa). He holds a
doctor of philosophy degree in Industrial Engineering from Iowa State
University, USA. In the past 15 years, he has been working his researches on
agricultural and food supply chain and logistics and published more than 30
papers in international journals.

Speaker Background
Mr. Viboon Wongsakul
Education/ Training
Master of Business Administrative Marketing University of Wisconsin-
Whitewater, USA
Bachelor of Business Administrative Finance & Banking
Chulalongkorn University, Bangkok
Leadership Development Program, Harvard Business School
Strategic Marketing in Action Program, IMD Business School,
Switzerland
Senior Executive Program (SEP), Sasin Business School
Enterprise Leadership Program ,Insead University
Experience
2015 - Present : Executive Vice President, Retail Business and
Marketing Support Managing Director, Bangchak Retail Co.Ltd.
2015 : Executive Vice President, Marketing Business
2013 - 2014 : Vice President, Retail Business Department, PTT Public
Company Limited
2007 - 2013 : Deputy Managing Director, Marketing & Retail Business
Support Department, PTT Retail Management Co.,Ltd.
2006 : Assistant Director, Big-C Supercenter Public Co.,Ltd.
1990 - 2006 : Regional Manager Asia Pacific Non-Oil
Alliances, ExxonMobil Fuels Marketing Business
: C-Store Manager, Retail Marketing and Investment
Retail Strategist, Network Planning, Capital/Opex
and Feasibility, ESSO Thailand
: International Marketing, Motorola Inc.,
Chicago USA

Organizing Committee
Executive Committee
Conference Chair
Assist. Prof. Dr. Thanit Puthpongsiriporn Kasetsart University
Conference Secretariat
Assoc. Prof. Dr. Pornthipa Ongkunaruk Kasetsart University
Dr. Krissana Treesilvattanakul Kasetsart University
International Committee
Assoc. Prof. Dr. Adi Djoko Guritno Universitas Gadjah Mada
Dr. Henry Yuliando Universitas Gadjah Mada
Dr. Kuncoro Harto Widodo Universitas Gadjah Mada
Dr. Novita Erma Kristanti Universitas Gadjah Mada
Prof. Dr. Nakayasu Akira Ehime University
Prof. Dr. Sri Anggrahini Parwadi Universitas Gadjah Mada
Prof. Dr. Takuya Sugahara Ehime University
Assoc. Prof. Dr. Pei-Fang Tsai National Taipei University
of Technology
Local Committee
Dr. Chongrak Wachrinrat Kasetsart University
Assoc. Prof. Dr. Lily Kaveeta Kasetsart University
Assoc. Prof. Dr. Siree Chaiseri Kasetsart University
Assist. Prof. Dr. Kampanat Pensupar Kasetsart University
Assist. Prof. Dr. Tanaboon Sajjaanantakul Kasetsart University
Associate Prof. Dr. Parthana Parthanadee Kasetsart University
Assist. Prof. Dr. Thanit Puthpongsiriporn Kasetsart University
Assoc. Prof. Dr. Pornthipa Ongkunaruk Kasetsart University
Dr. Krissana Treesilvattanakul Kasetsart University
Assist. Prof. Dr. Ravipim Chaveesuk Kasetsart University
Assist. Prof. Dr. Chutima Waisarayut Kasetsart University
Assoc. Prof. Dr. Tanachote Boonvorachote Kasetsart University
Dr. Ajchara Kessuvan Kasetsart University
Dr. Apichaya Lilavanichakul Kasetsart University
Dr. Jumpol Vorasayan Kasetsart University
Watcharaphong Leartsurawat Kasetsart University
Conference Committee
Assist. Prof. Dr. Amporn Sane Kasetsart University
Assist. Prof. Dr. Chitsiri Rachtanapun Kasetsart University
Assist. Prof. Dr. Jantip Setthayanond Kasetsart University
Assist. Prof. Dr. Korntip Watcharapanyawong- Kasetsart University
Techametheekul,
Assist. Prof. Dr. Lerpong Jarupan Kasetsart University

Conference Committee
Assist. Prof. Dr. Pawarin Tuntariyanond Kasetsart University
Assist. Prof. Dr. Pisit Dhamvithee Kasetsart University
Assist. Prof. Dr. Tunyarut Jinkarn Kasetsart University
Assoc. Prof. Dr. Anuwat Jangchud Kasetsart University
Assoc. Prof. Dr. Chockchai Theerakulkait Kasetsart University
Assoc. Prof. Dr. Danupan Visuwan Thammasat University
Assoc. Prof. Dr. Hathairat Rimkeeree Kasetsart University
Assoc. Prof. Dr. Kanjana Sethanan Khon Kaen University
Assoc. Prof. Dr. Nantawan Therdthai Kasetsart University
Assoc. Prof. Dr. Ngamtip Poovarodom Kasetsart University
Assoc. Prof. Dr. Prisana Suwannaporn Kasetsart University
Assoc. Prof. Dr. Roongrat Pisuchpen Kasetsart University
Assoc. Prof. Dr. Saowanee Lertworasirikul Kasetsart University
Assoc. Prof. Dr. Sarote Sirisansaneeyakul Kasetsart University
Assoc. Prof. Dr. Thananya Wasusri King Mongkuts University
of Technology Thonburi
Assoc. Prof. Dr. Vanee Chonhenchob Kasetsart University
Assoc. Prof. Dr. Walailak Atthirawong King Mongkut's Institute
of Technology Ladkrabang
Assoc. Prof. Dr. Weerachet Jittanit Kasetsart University
Assoc. Professor Dr. Chawalit Jeenanunta Sirindhorn International
Institute of Technology
Assoc. Professor Jirachai Buddhakulsomsiri Sirindhorn International
Institute of Technology
Dr. Pitiya Kamonpatana Kasetsart University
Dr. Tanat Uan-on Kasetsart University
Dr. Thipphawan Kumpai Kasetsart University
Prof. Dr. Supachai Patomnakul Khon Kaen University

Program at a Glance
Date Time Schedule
Wednesday, 8:00-8:45 Registration
November 9, 2016 Welcome Address: Assistant Prof. Dr. Tanaboon
Sajjaanantakul, Chairman of ASEAN Universities
th 8:45-9:00
At AI 5 building 4 Consortium on Food and Agro-based Engineering and
floor Room 5419 Technology Education (AUCFA)
(Intellectual Hall) Keynote Address: Marijn Van der Laan,
Faculty of Agro- 9:00-9:45
A Director of PT Fresh Dynamics Indonesia
Industry, 9:45-10:00 Coffee Break
Kasetsart Keynote Address: Prof. Dr. Supachai Pathumnakul
University the Vice President for Research and Technology
10:00-10:45
Transfer, Industrial Engineering Department,
Khon Kaen University
10:45-12:15 Parallel sessions
12:15-13:15 Lunch Break
15:00-15:15 Coffee Break
17:00-17:15 Day 1 Closing
18:30-20:30 Banquet at Nontri Restaurant
Thursday, 9:00-9:45 Conference Announcement
November 10,2016 Keynote Address: Mr. Viboon Wongsakul, Executive
Morning Session 9:45-10:30 Vice President, Retail Business and Marketing Support
Room 5419, 5412 Managing Director, Bangchak Retail Co.Ltd.
10:30-10:45 Coffee Break
12:15-13:30 Lunch Break/ Day 2 Closing
Friday, Depart to Kasetsart University Kamphaeng Saen
07:00
November 11, 2016 Campus
Lecture about GMOs analysis, rice aroma analysis and
At Kasetsart
09:0010:00 visit Rice Aroma Analysis Laboratory at Rice Science
University
Center Kasetsart University
Kamphaeng Saen
Campus 10:0010:30 Snack break & depart to Thun ya o'sod rice mill
10:30-12:00 Visit Thunya-O-Sod Rice Mill
12:00-13:00 Lunch at Butchery Max Beef
Visit Sanam Chandra Palace at Nakhon Pathom
13:40-15:40
Province
Visit Phra Pathom Chedi Temple at Nakhon Pathom
16:00-16:45
Province
19:00 Arrive at Kasetsart University Bang khen Campus

Table of Contents
Agribusiness and Marketing Management
014 - Social Enterprise Concept in Sustaining Fruit-Based-Processing Agro-
Industry Development in Indonesia (Study Case: Fruits Up Social Business) 20
Anas Bunyamin*, Dwi Purnomo and Koko Iwan Agus Kurniawan
015 - The Implementation of Knowledge Management on Traditional retailer
Moh. Wahyudin* and Henry Yuliando 21
016 - STP Analysis in Marketing Pigmented Rice as Functional Food
Shafira Wuryandani, Dyah Ismoyowati* and Arita Dewi Nugrahini
22
017 - Chili Paste Culture in Bangkok Metropolis
Ravipim Chaveesuk* and Chayanuch Jitareetep
23
018 - Current Condition of Creative Agro-Industry in Jember :Bead Industry
Miftahul Choiron*, Winda Amilia 24
024 - An Assessment of Chinese Consumers Preference on RTE Foods From
Thailand 25
Ajchara Kessuvan* and Apichaya Lilavanichakul
025 - Social Enterprise Concept In Sustaining Poultry-Based Agro-Industry
Development in Indonesia (Study Case: Entog Jenggot Social Business) 26
Anas Bunyamin*, Dwi Purnomo and Koko Iwan Agus Kurniawan
026 - Factors Determining the Prices of Thai silk: A Hedonic Price Analysis
Pacharaporn Supavitarn and Apichaya Lilavanichakul*
27
027 - Consumption Behavior And Willingness to Pay for Fruit Drinks in
Bangkok Metropolitan Area 28
Jumpol Vorasayana*, Rattika Sriwachiratorna and Ajchara Kessuvan
028 - The Influence of Entrepreneurial Origin-Strategy Mixes on Levels of
Product Innovativeness: The Cases of Agro-preneur in Thailand 29
Watcharaphong Leartsurawat*, Amnard Taweesangrungroj, and Chanya Jenpanich
Agro-Industrial Science &Technology
005 - Characterization of Physical and Chemical Quality of Selected
Indonesian Rice based on Geographical Origin 30
Rudi Setyawan, Anggoro Cahyo Sukartiko* and Mochammad Maksum Machfoedz
006 - Creating Value of Agro-industrial Wastes
Nafis Khuriyati*, Didik Purwadi, Ibnu Wahid F.A., Kartika Fitriani and I Putu Eldwin 31
I.D.
007 - Production of Nata De Coco Using Soaked Soybean Water as the
Alternative Usage of Zwavelzuur Ammonia (ZA) 32
Yessica Gracia Maloringan and Darmawan Ari N*
008 - Effect Of Adding Snake Fruit Kernel Carboxy Methyl Cellulose (CMC)
And Commercial CMC on Chemical, Physical And Organoleptic Properties of
Snake Fruit Syrup 33
Sri Anggrahini* and Olivia Andriyan Pratama
Economic & Decision Analysis and Financial Management
033 - Proposing Alternatives in Achieving Thai Cassava Agro-Industry
Stability 34
Wasurat Chuenchoovit and Krissana Treesilvattanakul*
034 - An Association between Market Intervention Policies and the Financial
Performance of Cassava Product Manufacturers 35
Trinuj Vongsomtakul *, Jirachai Buddhakulsomsiri and Parthana Parthanadee
035 - Financial Performance in Thai Food Industry
Tanachote Boonvorachote* and Rapeepat Sakulveeraphan
36
036 - Major Challenges Facing Agrocraft SMEs in Jember
Winda Amilia* and Miftahul Choiron
37

Table of Contents
Supply Chain Management and Risk Management
001 - An Application of RapAgRisk (Rapid Agricultural Supply Chain Risk
Assessment) Method on Fresh Vegetables for Identifying and Reducing
Damage During Delivery to Consumers 38
Adi Djoko Guritno* and Nafis Khuriyatia
002 - The Mapping of Halal Critical Points in the Process of Distribution Chain
of Chicken Meat Products in West Java (Case Study: Traditional Rpa in Y
Chicken 39
House West Java)
Dwi Purnomo*, Totok Pujianto, Prayudha Surya Lesmana and Anas Bunyamin
003 - Risk Mitigation Strategy For Mangosteen Business Using House of Risk
(HOR) Methods (A Case Study In Wijaya Buah, Blitar District, Indonesia) 40
Retno Astuti*, Rizky Lutfian Ramadhan Silalahi and Rizky Amalia Rosyadi
004 - The Implementation of Good Logistic Practice Standard for Livestock in
Thailand 41
Chutima Waisarayutt*, Sirinapa Ratkaew and Pavaraporn Hutasingh
009 - Development of Working Facility to Improve Work Posture at Packing
Section in Organic Vegetable Industry 42
Herindra Adhi Nusantaraa*, Guntarti Tatik Mulyatib and Suharnob
010 - Optimal Cycle Service Level for Continuous Stocked Items with Limited
Storage Capacity 43
Kanokwan Singha*, Jirachai Buddhakulsomsiri and Parthana Parthanadee
011 - Development Of Green-Affective Work System for Food SMEs
Mirwan Ushada* and Tsuyoshi Okayama
44
012 - Development of Nata de Coco with Natural Dyes Using Value
Engineering Method 45
Sofyan Nur Juda*, Suharno, Darmawan Ari Nugraha
019 - Analysis of Logistics Costs for Rice Mill in Improving the Aroma of
Jasmine Rice 46
Aueamorn Wiratchai, Apichaya Lilavanichakul* and Parthana Parthanadee
020 - Value Chain Analysis of Organic Vegetables On Two Different Supply
Chain Systems in Yogyakarta 47
Okgie Seto Prabowo, Pujo Saroyo* and Dyah Ismoyowati
021 - Business Process Analysis And Improvement of Shrimp Process in
Cold Chain : A Case of Shrimp Primary Manufacturer 48
Worakant Yupensuk and Pornthipa Ongkunaruk*
022 - Cost Structure Analysis In Inter Island Perishable Goods Transport
(Case Study: South Konawe Citrus, Southeast Sulawesi) 49
Kuncoro Harto Widodo* and Dwi Ardianta Kurniawan
023 - Traceability Costs in Agro-Industry
Jomsurang Chumsai na ayutthaya, Thanit Puthpongsiriporn*
50
029 - Flexible ABC Inventory Classification
Ly Rathanaksambath and Morrakot Raweewan 51
030 Analysis of productivity of soybean (Glycine Max (L.) Merr.) For
Production for farmer in indonesia 52
Novita Erma Kristanti*, Farida Rahmawati and Mochammad Maksum
031 - Implementation of Life Cycle Assessment on Green Tea Process at PT
Pagilaran - Factory Samigaluh 53
Wahyu Supartono*, Agustinus Suryandono and Setyoko
032 - Reduce Loss during Transportation: A Case Study of Fresh Vegetables
in Thailand 54
Ananya Rattanawong and Pornthipa Ongkunaruk*

Oral Parallel Session

Time 10:45-12:15
Session Wednesday 9 November 2016 Room: Intellectual Hall
Topic Supply Chain Management and Risk Management
Chair Assist. Prof. Dr. Ravipim Chaveesuk
Code Titles Author(s)
An Application of RapAgRisk (Rapid Agricultural Supply Adi Djoko Guritno* and
Chain Risk Assessment) Method on Fresh Vegetables for Nafis Khuriyatia
001
Identifying and Reducing Damage During Delivery to
Consumers
The Mapping of Halal Critical Points in the Process of Dwi Purnomo*,
Distribution Chain of Chicken Meat Products in West Totok Pujianto,
002 Java (Case Study: Traditional Rpa in Y Chicken House Prayudha Surya
West Java) Lesmana and Anas
Bunyamin
Risk Mitigation Strategy For Mangosteen Business Using Retno Astuti*,
House of Risk (HOR) Methods (A Case Study In Wijaya Rizky Lutfian
003
Buah, Blitar District, Indonesia) Ramadhan Silalahi and
Rizky Amalia Rosyadi
The Implementation of Good Logistic Practice Standard Chutima Waisarayutt*,
004 for Livestock in Thailand Sirinapa Ratkaew and
Pavaraporn Hutasingh
Time 10:45-12:15
Session Wednesday 9 November 2016 Room: AI 5412
Topic Agribusiness and Marketing Management
Chair Dr. Ajchara Kessuvan
Social Enterprise Concept in Sustaining Fruit-Based- Anas Bunyamin*,

Processing Agro-Industry Development in Indonesia (Study Dwi Purnomo and
014
Case: Fruits Up Social Business) Koko Iwan Agus
Kurniawan
The Implementation of Knowledge Management on Moh. Wahyudin* and

015
Traditional retailer Henry Yuliando
STP Analysis in Marketing Pigmented Rice as Functional Shafira Wuryandani,

016 Food Dyah Ismoyowati* and
Arita Dewi Nugrahini
Current Condition of Creative Agro-Industry in Miftahul Choiron*,

018
Jember :Bead Industry Winda Amilia


Time 13:15-15:00
Topic Supply Chain Management
Chair Assist. Prof. Dr. Thanit Puthpongsiriporn
Development of Working Facility to Improve Work Posture Herindra Adhi
at Packing Section in Organic Vegetable Industry Nusantara*, Guntarti
009
Tatik Mulyati and
Suharno
Optimal Cycle Service Level for Continuous Stocked Items Kanokwan Singha*,
with Limited Storage Capacity Jirachai
010
Buddhakulsomsiri and
Parthana Parthanadee
Development Of Green-Affective Work System for Food Mirwan Ushada* and
011
SMEs Tsuyoshi Okayama
Development of Nata de Coco with Natural Dyes Sofyan Nur Juda*,
012 Using Value Engineering Method Suharno, Darmawan
Ari Nugraha
Ravipim Chaveesuk*
017 Chili Paste Culture in Bangkok Metropolis and Chayanuch
Jitareetep
Time 13:15-15:00
Topic Agro-Industrial Science &Technology
Chair Assist. Prof. Dr. Chutima Waisarayut
Rudi Setyawan,
Characterization of Physical and Chemical Quality of Anggoro Cahyo
005 Selected Indonesian Rice based on Geographical Origin Sukartiko* and
Mochammad Maksum
Machfoedz
Nafis Khuriyati*,
Creating Value of Agroindustrial Wastes Didik Purwadi,
006 Ibnu Wahid F.A.,
Kartika Fitriani and
I Putu Eldwin I.D.
Production of Nata De Coco Using Soaked Soybean Water Yessica Gracia

007 as the Alternative Usage of Zwavelzuur Ammonia (ZA) Maloringan and
Darmawan Ari N*
Effect Of Adding Snake Fruit Kernel Carboxy Methyl Sri Anggrahini* and
008 Cellulose (CMC) And Commercial CMC on Chemical, Olivia Andriyan
Physical And Organoleptic Properties of Snake Fruit Syrup Pratama


Time 15:15-17:00
Chair Assoc. Prof. Dr. Adi Djoko Guritno
Analysis of Logistics Costs for Rice Mill in Improving the Aueamorn Wiratchai,
Aroma of Jasmine Rice Apichaya
019
Lilavanichakul* and
Value Chain Analysis of Organic Vegetables On Two Okgie Seto Prabowo,
020 Different Supply Chain Systems in Yogyakarta Pujo Saroyo* and
Dyah Ismoyowati
Business Process Analysis And Improvement of Shrimp Worakant Yupensuk
021 Process in Cold Chain : A Case of Shrimp Primary and
Manufacturer Pornthipa Ongkunaruk*
Cost Structure Analysis In Inter Island Perishable Goods Kuncoro Harto Widodo*
Transport (Case Study: and
022
South Konawe Citrus, Southeast Sulawesi) Dwi Ardianta
Kurniawan
Traceability Costs in Agro-Industry Jomsurang Chumsai na
023 ayutthaya, Thanit
Puthpongsiriporn*
Time 15:15-17:00
Topic Agribusiness and Marketing Management
Chair Assoc. Prof. Dr. Dyah Ismoyowati
An Assessment of Chinese Consumers Preference on Ajchara Kessuvan* and
024 RTE Foods From Thailand Apichaya
Lilavanichakul
Social Enterprise Concept In Sustaining Poultry-Based Anas Bunyamin*,
Agro-Industry Development in Indonesia (Study Case: Dwi Purnomo , and
025
Entog Jenggot Social Business) Koko Iwan Agus
Kurniawan
Factors Determining the Prices of Thai silk: A Hedonic Pacharaporn
Price Analysis Supavitarn and
026
Apichaya
Lilavanichakul*
Consumption Behavior And Willingness to Pay for Fruit Jumpol Vorasayan*,
027 Drinks in Bangkok Metropolitan Area Rattika Sriwachiratorna
and Ajchara Kessuvan
The Influence of Entrepreneurial Origin-Strategy Mixes on Watcharaphong
Levels of Product Innovativeness: The Cases of Agro- Leartsurawat*, Amnard
028
preneur in Thailand Taweesangrungroj, and
Chanya Jenpanich


Time 10:45-12:15
Session Thursday 10 November 2016 Room: Intellectual Hall
Chair Marijn van der Laan
Flexible ABC Inventory Classification Ly Rathanaksambath
029 and Morrakot
Raweewan
Analysis of productivity of soybean (Glycine Max (L.) Merr.) Novita Erma Kristanti*,
030 For production for farmer in indonesia Farida Rahmawati and
Mochammad Maksum
Implementation of Life Cycle Assessment on Green Tea Wahyu Supartono*,
031 Process at PT Pagilaran - Factory Samigaluh Agustinus Suryandono
and Setyoko
Reduce Loss during Transportation: A Case Study of Fresh Ananya Rattanawong
032 Vegetables in Thailand and Pornthipa
Ongkunaruk*
Time 10:45-12:15
Session Thursday 10 November 2016 Room : AI 5412
Topic Economic & Decision Analysis and Financial Management
Chair Dr. Apichaya Lilavanichakul
Proposing Alternatives in Achieving Thai Cassava Agro- Wasurat Chuenchoovit
033 Industry Stability and Krissana
Treesilvattanakul*
An Association between Market Intervention Policies and Trinuj Vongsomtakul *,
the Financial Performance of Cassava Product Jirachai
034
Manufacturers Buddhakulsomsiri and
Financial Performance in Thai Food Industry Tanachote
Boonvorachote* and
035
Rapeepat
Sakulveeraphan
Major Challenges Facing Agrocraft SMEs in Jember Winda Amilia* and
036
Miftahul Choiron

014
Social Enterprise Concept in Sustaining Fruit-
Based-Processing Agro-Industry Development
in Indonesia (Study Case: Fruits Up Social
Business)
Koko Iwan Agus Kurniawan*, Dwi Purnomo, Anas Bunyamin

Department of Agroindustrial Technology, Faculty of Agro-industrial Technology
Universitas Padjadjaran, Jl. Raya Bandung-Sumedang 45363, Indonesia.
Email: koko11001@mail.unpad.ac.id
Abstract
This research discovers that the model of empowerment of Fruits Up SMEs highlights
the empowerment of fruit farmers in Ciayumajakuning village as well as the
housewives in Bandung. Done from February to June 2016, it obtains a unique
business model description with the social business platform. In the mapped out
business model, it is found a host of advantages such as (1) community
interdependency, (2) technology mastery, (3) capital rise, (4) significant increase of
investment, (5) strengthened collaboration, and (6) the improvement of social impact
capable of being replicated in other enterprises. The method used in this research is
that of analytical-descriptive with the design thinking approach as well as of
qualitative and quantitative with the AHP (Analytical Hierarchy Process) method.
Based on the results, the development of the enterprises process is highly affected
by (1) community with the point of 0.216 out of 1, being the most valuable variable for
the existence of the enterprise. It is followed by (2) university (0.178), (3) supplying
farmers (0.153), (4) business actors (0.128), (5) government (0.100), (6) distributor
(0.092), (7) technopreneurship laboratory (0.069), (8) banking (0.033), (9) NGO
(0,031).
Keywords: Agro-industry, AHP, Business Model Canvas, SMEs, Social Business

015
The Implementation of Knowledge Management
on Traditional retailer
Moh. Wahyudin*, Henry Yuliando

Department of Agroindustrial Technology, Faculty of Agricultural Technology
Universitas Gadjah Mada, Jl. Flora No.1 Bulaksumur 55281, Indonesia.
Email: moh.wahyudin@ugm.ac.id*
Abstract
Marketing brings a consequence that producers distribute their products to

consumers. There are many kinds of a medium that producers can use to distribute
their products, one of which is retailer business. In governance, retailer business can
be classified into two types, namely traditional retailer and modern retailer. In the
process, there are worries about the existence of traditional retailer as a result of the
strengthening of modern retailer. Therefore, it is important to pay special attention to
the traditional retailer to grow and evolve along with the growth and development of
modern retailer, so that traditional retailer marketing can run optimally. This study
aims to formulate the strategy for traditional retailer to keep sustainability concerning
to the proper implementation of knowledge management through the developing of
socio-entrepreneurship. This research uses SEM (Structural Equation Modeling) to
measure the correlation between independent and dependent construct in term of
increasing knowledge management of traditional retailer. Based on the result
analysis, there is a significant influence between retailer strategy and competitive
advantage. In contrary, there is no a significant strategy between retailer knowledge
management, the strategies applied, and the competitive advantage of traditional
retail.
Keywords: Traditional Retailer; Management Knowledge; Competitive Advantage

016
STP Analysis in Marketing Pigmented Rice
as Functional Food
Shafira Wuryandani, Dyah Ismoyowati*, Arita Dewi Nugrahini
Email: dyah_ismoyowati@ugm.ac.id*
Abstract
The trend of people changing to healthier lifestyle has contribution to increase

consumption of healthy food including pigmented rice. Demand for pigmented rice in
the special province of Yogyakarta has risen but farmers are still having difficulties in
marketing their produce. This research aimed (1) to identify segments of targeted
consumers for pigmented rice sales, and (2) to develop marketing strategy for
pigmented rice as a functional food. The research was conducted in districts of
Yogyakarta, Sleman, and Bantul. Consumers were grouped based on their
psychographic aspects i.e. motivation, health awareness, and lifestyle. It seemed that
farmers needed to do rebranding upon their products and focusing on consumers with
high awareness toward their health.
Keywords: Functional Food; Marketing Strategy; Pigmented Rice; STP Analysis

017
Chili Paste Culture in Bangkok Metropolis
Ravipim Chaveesuk*, Chayanuch Jitareetep
Department of Agro-industrial Technology, Faculty of Agro-Industry
Kasetsart University, Chatuchuck, Bagkok, 10900, Thailand.
Email: ravipim.c@ku.ac.th*
Abstract
This researchs objectives were to study the consumer behavior of instant chili paste in
Bangkok metropolis. A survey study in Bangkok and its perimeters with 400 consumers
indicated that most popular chili paste in retailed stores was the chili paste in oil. Most
Consumers decided to buy the instant chili paste based on a taste satisfaction at
convenient stores or supermarkets. Those whose monthly income were less than 865
USD preferred a chili paste in a 90-gram plastic jar and made a purchase with higher
frequency than those who earned more and preferred a 230-gram glass jar. Taste,
reasonable price to quality, availability near home or workplace and product promotion
were consumers most important buying decision criteria. The logistic regression model
built to represent the relationship between a probability to buy and marketing factors
revealed that buying chance would be higher if the consumers perceived that the
product were made from high quality materials and were packed in the see-through
packaging. Marketing strategies for the chili paste manufacturer are to communicate its
high quality raw materials and standard certificate on the label or QR code, product
visibility through a transparent package or window on a package and prepare for digital
marketing. Proper outlets include convenient stores, supermarkets and hypermarket in
a residential area or near a workplace. Recommended promotions are buy one get one
free concept, variety of chili pastes in one pack and a
product testing from time to time.
Keywords: Bangkok Metropolis; Chili Paste; Consumer Behavior; Logistic Regression

018
Current Condition of Creative Agro-Industry in
Jember: Bead Industry
Miftahul Choiron*, Winda Amilia

Agroindustrial Technology Department, Jember University, Indonesia
Email: miftahul.choiron@yahoo.com*, m.choiron@unej.ac.id*
Abstract
Indonesia has large potential resource for number creative industry. One of potential
creative agro-industry is bead industry. This industry becomes potential due to the
demand of beads. Beads are made from some source such as wood, resin, stone,
bone or others. The aim of this study is to describe the condition of its production,
market and the structure of beads industry in Jember. Bead industries in Jember are
classified as small industry (agrocraft) thus the technology used in that are quite
simple and also handmade. Most of wood used as raw material is from coffee plant.
The use of beads is quite varied. Two major uses of beads are as accessories and
prayer beads. In certain time, prayer beads are also given as souvenir for example in
hajj or umroh time. In Jember, there is one district is known as centre for beads
production.
Keyword: Bead Industry, LCA, Agrocraft, Creative Agro-Industry

024
An Assessment of Chinese Consumers
Preference on RTE Foods from Thailand
Ajchara Kessuvan*, Apichaya Lilavanichakul

Department of Agro-Industrial Technology, Faculty of Agro-Industry,
Kasetsart University
50 Ngamwongwan road, Chutuchak, Bangkok, 10900 Thailand
E-mail: ajchara.ke@ku.ac.th*, apichaya.l@ku.ac.th
Abstract
The research aims to assess the preferences of Chinese consumers on Ready to Eat
(RTE) foods from Thailand through sensory evaluation analysis. Focus group
interview was conducted with a group of Chinese consumers living in Thailand to
understand the insights of food consumption behaviors. Chinese consumers opinion
toward Thai RTE foods and favorable types of foods were investigated. In order to
obtain a better understanding of Chinese consumers preference on Thai RTE foods,
three Thai and two Chinese foods were benchmarked as samples for the target
panels. Sensory evaluation was tested over five items of RTE product with Chinese
panels living in three major cities including Beijing, Shanghai and Guangzhou. All
panels indicated their overall preferences; however Tom Yum Kung obtained the least
acceptance among five products. Just About Right scale composed of sweet, sour,
salty, spicy and oiliness was assessed and it was found that different located area of
testing panels have shown the significantly different preferences. Beijing panels
preferred noodle-based foods like Spaghetti and Pad Thai, while Shanghai and
Guangzhou panels favored of rice dishes such as Green Curry and Yellow Curry with
Rice. It can be concluded that the adjusted product taste to satisfy Chinese
consumers preferences was necessary for export product strategy of Thai RTE
foods.
Keywords: Consumer Preference; RTE foods; China; Sensory Test; Product Strategy

025
Social Enterprise Concept in Sustaining Poultry-
Based Agro-Industry Development in Indonesia
(Study Case: Entog Jenggot Social Business)
Anas Bunyamin*, Dwi Purnomo, Koko Iwan Agus Kurniawan

Department of Agro-Industrial Technology, Faculty of Agro-industrial Technology
Universitas Padjadjaran, Jl. Raya Bandung-Sumedang 45363, Indonesia.
Email: koko11001@mail.unpad.ac.id
Abstract
Small Medium Enterprises Entog Jenggot is a tradional restaurant with entok

(Indonesian muscovy duck) as its main course. This enterprise, inspired by
Indramayu local food known as pedesan entog, is one of the models of
empowerment of top to bottom, rural to municipal, and agricultural area to consumers
axis, aiming at gaining added values. Not yet validated and mapped out, this
enterprise, however, requires a host of validation and a scheme of variables that
affect the enterprises growth to be applied in other social enterprise-based
agricultural MSI. This research, indeed, is conducted from February to June 2016,
using an analytical-descriptive research method consisting of qualitative analysis with
design thinking approach and that of quantitative with the AHP (Analytical Hierarchy
Process). Having this in mind, it shows that the model of empowerment of MSI Entog
Jenggot highlights the empowerment of not only entog breeder in the northern coastal
area of West Java, but also the students in rural area of Jatinangor. In the mapped
out enterprise, it is found that some advantages occur in the forms of (1) technology
mastery, (2) independence, (3) capital rise, (4) significant increase of investment, (5)
strengthened collaboration, and (6) the improvement of social impact capable of
being replicated in other enterprises. Based on these, the development of the
enterprises process is highly affected by (1) supplying farmer with the point of 0.297
out of 1, being the most influential variable for the existence of the enterprise. This is
followed by (2) business actors (0.224), (3) community (0.143), (4) university (0.093),
(5) technopreneurial business actor (0.085), (6) the government (0.059), (7)
distributor (0.039), (8) banking (0.031), and (9) NGO (0.030).
Keywords: Business Model Canvas, Design Thinking, Empowerment, SMEs,

Social Business;

026
Factors Determining the Prices of Thai silk:
A Hedonic Price Analysis
Pacharaporn Supavitarn, Apichaya Lilavanichakul*

50 Ngamwongwan Rd., Lad Yao, Chatuchak, Bangkok 10900 Thailand
Email: apichaya.l@ku.ac.th*
Abstract
This paper analyzes factors determining the prices of Thai silk products by using the
hedonic price model. The quantitative and qualitative approaches were used to obtain
the data of silk products. Findings from statistical estimated coefficients indicate that
many factors are importance to Thai silk producers and related to consumers willing
to pay for a premium price for some attributes. The results show that the location of
retail store, types of business model, and online distribution channel are factors
affecting to price setting with a positive impact. The negative factors determining the
prices are normal silk fabric (without the Royal peacock logo) and the variety of the
product. The outcomes suggest that producers of Thai silk fabric should use the
location of store, the business model, and the distribution channel as advantages of a
product differentiation strategy to adding value to silk products.
Keywords: Royal Peacock Brand; Thai Silk; Hedonic Price Model; Utility

027
Consumption Behavior and Willingness to Pay
for Fruit Drinks in Bangkok Metropolitan Area
Jumpol Vorasayana*, Ruttika Sriwachiratorn, Ajchara Kessuvan
50 Ngam Wong Wan Rd. Lad Yao, Chatuchak, Bangkok 10900 Thailand
Email: jumpolv@yahoo.com*
Abstract
The purpose of this research was to study consumer behaviors, willingness to pay
and the factors affecting willingness to pay for ready-to-drink fruit drinks less than
25% with the certified quality assurance system by using contingent valuation
method (CVM) for consumers in Bangkok. The results from double-bounded
dichotomous choice found that the consumers were willing to pay for fruit drinks less
than 25% with GMP certification at 15.22 baht/bottle and 15.58 baht/bottle for fruit
drinks less than 25% with HACCP certification. Factors that affected the consumers
willingness to pay were education, income and attitudes about product that have
been certified.
Keywords: Contingent Valuation Method; Double-Bounded Dichotomous Choice;

Fruit Juice; Willingness to Pay; Quality Control

028
The Influence of Entrepreneurial Origin-Strategy
Mixes on Levels of Product Innovativeness: The
Cases of Agro - preneur in Thailand
Watcharaphong Leartsurawat1,2,*, Amnard Taweesangrungroj2,
Chanya Jenpanich2
1
50 Ngam Wong Wan Road. Lad Yao, Chatuchak, Bangkok 10900 Thailand
Email: fagiwpl@ku.ac.th*
2
Technopreneurship and Innovation Management Program, Graduate School,
Chulalongkorn University
254 Phayathai Road, Pathumwan, Bangkok 10330 Thailand
Abstract
This study is a qualitative research with the use of case study methodology. The
research is focused on the influence of entrepreneurial origin (opportunity or
necessity) and business strategy (demand pull or technology push) mixes on levels of
product innovativeness in the cases of agro-industry entrepreneur (agro-preneur) in
Thailand. The Origin-Strategy Mixes (OSM) model was developed from past literature
to help identify possible mixes and explain the relationships. The paper used narrative
approach in investigating on these relationships on three Thai organic-based agro-
preneurs. The empirical study has shown that entrepreneurial origin and business
strategy mixes do discordantly affect levels of product innovativeness. The study
provides initial understanding on the importance of OSM influences, which can be
applied to improve the competitiveness of agro-preneur in Thailand. The main
limitation of this study is that only three cases in Thailand were investigated. To
address this, future research should emphasize on larger sample size to improve
generalization ability.
Keywords: Entrepreneur; Innovation; Origin; Strategy; Agro-Industry

005
Characterization of Physical and Chemical
Quality of Selected Indonesian Rice based on
Geographical Origin
Rudi Setyawan, Anggoro Cahyo Sukartiko*, Mochammad Maksum Machfoedz
Department of Agro-industrial Technology, Faculty of Agricultural Technology
Email: cahyos@ugm.ac.id*
Abstract
Local rice with typical quality characteristics that linked strongly with its geographical
origin needs to be promoted as geographical indication products for marketing and
legal protection purposes. Characterization of both physical and chemical quality
parameters therefore, need to be studied. A local rice variety called Rojolele and the
other rice variety for comparison purposes, was collected from different regions in
Central Java province and determined their quality parameters. The results then were
tested with ANOVA. Rice quality characteristic differences among various
geographical origins were observed and discussed in this paper.
Keywords: Geographical Indication; Quality; Rice; Rojolele

006
Creating Value of Agro-Industrial Wastes
Nafis Khuriyati*, Didik Purwadi, Ibnu Wahid F.A., Kartika Fitriani, I Putu Eldwin I.D.
Email: nafis.khuriyati@ugm.ac.id*
Abstract
Agroindustry, particularly food industry generates large amount of liquid, solid, and
gaseous wastes. These wastes have potential since the contain vitamins, mineral
nutrients, and other compounds with functional properties. This paper addresses the
wastes generated from processing jackfruit and tuna industries. It was observed that
the product development is an important role for creating value of agro-industrial
wastes. The wastes can be used as valuable resources for food production. Jackfruit
seed and tuna skin were processed into nutritional foods.
Keywords: Agro-Industrial Wastes; Food; Product Development; Value

007
Production of Nata De Coco Using Soaked
Soybean Water as the Alternative Usage of
Zwavelzuur Ammonia (ZA)
Yessica Gracia Maloringan, Darmawan Ari N*
Email: ari.nugroho@gmail.com*
Abstract
Nata de coco is a biomass composed of cellulose, gelatin shaped and white, in which
the mass is derived from the fermentation of Acetobacter xylinum in coconut water.
During the fermentation, Acetobacter xylinum needs nutrients such as carbon and
nitrogen to grow, where the carbon source is obtained from sugar and nitrogen
source is obtained from ZA. The recently emerged case regarding the use of ZA
fertilizers has risen many polemics in the urban community because of its nature for
plants, making it a non food grade products. Therefore the alternative is needed to
replace the role of ZA in nata de coco making process. The existence of nitrogen in
soaked soybean water from Tempe Kweni, an industry in Bantul, has been proven
through laboratory results, in which there is a 0,05% content of nitrogen, which had
qualified the subtitutes of ZA. Soybean soaked water is also acidic (pH 4-5) so the
addition of acetic acid in nata de coco production is unnecessary. The purpose of this
study is to determine the formulation of helping materials as a replacement for ZA for
making nata de coco, identify the characteristic of nata de coco without ZA from the
sensory test results and determine the technical and financial feasibility of nata de
coco without ZA production. In this research, trial production of nata de coco without
ZA will use 5 variations of waste water concentrations, which is 20%, 25%, 30%,
40% and 50%. Results showed that after 8 days of fermentation the best
concentration is obtained from 30% soaked soybean water adding, with 1,2 1,3 cm
nata thickness. According to sensory response (aroma, texture and flavor) nata de
coco without ZA had a better result compared to nata de coco with ZA
Keywords: Nata De Coco without ZA; Feasibility Study; Technical and Financial

008
Effect of Adding Snake Fruit Kernel Carboxy
Methyl Cellulose (CMC) and Commercial CMC
on Chemical, Physical and Organoleptic
Properties of Snake Fruit Syrup
Sri Anggrahini*, Olivia Andriyan Pratama
Department of Food and Agricultural Product Technology Faculty of Agricultural Technology
Universitas Gadjah Mada, Jl. Flora No.1 Bulaksumur 55281 Yogyakarta, Indonesia
*
Email: sri_anggrahini@ugm.ac.id
Abstract
Syrup is one of well-known beverage in Indonesia. Syrup can be made from pondoh
super snake fruit to increase the shelf life of this fruit. Stabilizer and thickener are
needed in making syrup to keep the stability of syrup in order to prevent precipitation
during storage. Therefore, it is necessary to add stabilizer and thickener in syrup such
as Carboxy Methyl Cellulose (CMC). This study aimed to determine the effects of CMC
types which added in various concentrations on chemical, physical, and organoleptic
properties of snake fruit syrup. In this study, the fresh snake fruit fleshes were blanched,
soaked in 5% salt solution, crushed, and filtrated to get snake fruit extract. The extract
was added with CMC then homogenated for 2 minutes. 65% of sugar were added to
the extract then heated in 100oC for 25 minutes followed by adding 0.01% of citric acid.
The chemical properties (moisture content, total sugar, reducing sugar, and pH),
physical properties (viscosity, color, and total soluble solid), and organoleptic properties
(color, aroma, viscosity, flavor, and overall) of snake fruit syrup were analyzed.
Randomize Complete Block Design was used in this study with 2 independent
variables. First is CMC types (commercial and snake fruit) and second is CMC
concentrations (0.1%; 0.3%; and 0.5%). This study was statistically analyzed by SPSS
20 using one way and two ways ANOVA then continued by using Duncan Multiple
Range Test and T-test with 5% significance level. The result showed that adding snake
fruit kernel CMC increased the moisture content, total sugar, reducing sugar, total
phenolic compound, the reddish of color (a*) and decreased the total soluble solid,
lightness and viscosity of snake fruit syrup. The adding of snake fruit kernel CMC can
make the snake fruit syrup more stabil. The increasing concentration of snake fruit
kernel CMC increase viscosity, total soluble solid, decrease moisture content and
reducing sugar and didnt influence pH, antioxidant activity and yellowish color (b*) of
snake fruit syrup. Overall, snake fruit syrup added by snake fruit kernel CMC had the
lower hedonic score than snake fruit syrup was added by commercial CMC. Snake fruit
syrup with 0.3% commercial CMC had the highest hedonic score.
Keywords: Pondoh Snake Fruit; Syrup; Snake Fruit Kernel; CMC

033
Proposing Alternatives in Achieving Thai
Cassava Agro-Industry Stability
Wasurat Chuenchoovit, Krissana Treesilvattanakul*
50 Ngamwongwan Rd., Lad Yao, Chatuchak, Bangkok 10900, Thailand.
Email: krissana.t@ku.ac.th*
Abstract
Although Thailand cassava agro-industry is the huge industry generating high

agricultural income for all involving actors; this industry still faces many troubles.
Therefore, it is challenging on analysis of stability in this industry. The problems are
from internal and external sources. The main analysis method chosen is internal-
external analysis to understand the structure of the industry and to identify the key
elements possibly propelling Thai cassava industry to stability. The stability of
industry will occur if farmers can be self-sufficient in terms of economic gain. All of
actors should join force as cluster in production technology improvement, Research
and Development (R&D) of new and higher value products, and new market
regionalization.
Keywords: Cassava; Thai; Stability; Agro-Industry; Internal-External Analysis

034
An Association between Pledging Policies and
the Financial Performance of Cassava
Product Manufacturers
Trinuj Vongsomtakul1,*, Jirachai Buddhakulsomsiri1, Parthana Parthanadee2

1
School of Manufacturing Systems and Mechanical Engineering (MSME),
Sirindhorn International Institute of Technology, Thammasat University,
Pathum Thani 12120, Thailand
2
50 Ngamwongwan Rd., Lad Yao, Chatuchak, Bangkok 10900 Thailand
Email: trinuj.jib999@gmail.com*
Abstract
This paper involves a study to investigate the association between pledging policies
by the government and financial performance of cassava product manufacturers in
Thailand. A polynomial regression model is constructed to describe a key financial
performance measure using a set of control variables and pledging policy variables.
The control variables are obtained from financial statements of 58 starch
manufacturers and 8 ethanol manufacturers that solely use fresh cassava roots as
raw material during 2009-2014. Result from the model suggests an appropriate
agricultural policy for the cassava product industry in Thailand.
Keywords: Cassava; Control Variables; Financial Performance; Pledging Policies,

Polynomial Regression

035
Financial Performance in Thai Food Industry
Tanachote Boonvorachote*, Rapeepat Sakulveeraphan
Department of Agro-Industrial Technology, Faculty of Agro-Industry
Kasetsart University, Bangkok 10900, Thailand
Email: tanachote.b@ku.ac.th*
Abstract
This paper aims to rank priority on companies performance improvement for Thai
medium- and large-sized food industry: cost-efficiency seeking and value-added
creation. Listed (large-sized) companies of Thai food industry show better
performance than non-listed (medium-sized) companies in every measurement
dimension, for examples, larger company sizes, higher profitability and lower costs of
capitals. In short run, Thai non-listed food companies should aim for seeking cost-
efficiency from production and financial cost reduction including foreign exchange risk
due to their main sales volumes relying on export market. To enhance companies
value for Thai listed food companies, companies economic value-added increases by
fixed asset turnover, profit margin, sales growth, and time interest earned. On the
other hand, Average costs of capitals (WACC) are negatively related to economic
value-added. The food companies with high EVA will have lower costs of capitals.
The listed companies achieve their value enhancing target quite satisfied, while non-
listed companies should set this value-enhancing target for their long-run goal.
Keywords: Economic Value-Added; Cost Efficiency; Thai Food Industry

036
Major Challenges Facing Agrocraft SMEs in
Jember
Winda Amilia*, Miftahul Choiron

University of Jember, Jl. Kalimantan No.37 Jember 68121, Indonesia.
Email: windaprasetya@gmail.co.id*
Abstract
Transformation in economic era creates consumer needs on ideas, creativity, and

new innovation that encouraged the formation of a creative economy. Since 2011, the
creative economy in Indonesia is present as part of the new economic activities
through the establishment of the Ministry of Tourism and Creative Economy.
Indonesian cultural diversity is a unlimited resource for the creative industries which
can be defined as the cycles of creation, production, and distribution of goods and
services. Based on that concept, agrocraft is a part of the creative industries because
it comprised a set of cultural influences, agricultural resources and knowledge-based
activities to produce tangible goods. Agrocraft industry in Indonesia is generally part
of the small and micro enterprises (SME) is facing lot of challenges. Skills, resources,
sales and marketing skills, lack of capital and competitiveness are the major
challenges for agrocraft enterprises. This paper presents an approach to develop
agrocraft enterprises which produce prayer wooden beads, woven rattan, and
wooden batik in Jember. Development of agrocraft SMEs requires a synergy
between the craftmen, communities, governments, and supporting institutions within
the framework of democratic economy Indonesia.
Keywords: agrocraft, jember, creative economy, micro industries

001
An Application of RapAgRisk (Rapid
Agricultural Supply Chain Risk Assessment)
Method on Fresh Vegetables for Identifying and
Reducing Damage
during Delivery to Consumers
Adi Djoko Guritno*, Nafis Khuriyati
Department of Agro-industrial Technology, Faculty of Agricultural Technology,
University of Gadjah Mada, Yogyakarta
Jl. Flora 1 Bulaksumur, Yogyakarta 55281, Indonesia
Email: adidjoko@tip-ugm.org*
Abstract
Vegetables have distinctive properties that are easily damaged so handling and
delivery time will be an important factor in the whole supply chain. Identification and
mitigation of the damage is very important to prevent damage to vegetables and
maintaining resale value. This study uses the Rapid Agricultural Supply Chain Risk
Assessment (RapAgRisk) based on the risk management standard ISO 31000:2009
to conduct a risk analysis. The field research using sample of the actors in the supply
chain from the farm producer to the point of sale. The research was done by taking
convenience sampling through in-depth interviews with the actors of the supply
chain. The research location in fresh vegetable production centers in Magelang
(Central Java Province), and Sleman (Yogyakarta Province). Research result
showed a risk factor of the weather, natural condition, biological and environmental,
related markets, logistics (infrastructure), and operational management in the supply
chain of fresh vegetables. At the level of farmers and collectors each have four risk
while at the merchant level there are five important risk getting attention for follow up.
Mitigation each of these factors will cause damage can be applied to maintain the
quality of the vegetables and increase the selling price.
Keywords: Fresh Vegetables; Supply Chain; RapAgRisk; Risk Management;

Risk Mitigation

002
The Mapping of Halal Critical Points in the
Process of Distribution Chain of Chicken Meat
Products in West Java (Case Study: Traditional
Slaughtering House in Y Chicken House
West Java)
Dwi Purnomo*, Totok Pujianto, Prayudha Surya Lesmana, Anas Bunyamin
Department of Agro-industrial Technology, Faculty of Agro-industrial Technology
Universitas Padjadjaran, Jl. Raya Bandung-Sumedang Km 21,
Kabupaten Sumedang 45363, Indonesia.
Email: dwi.purnomo@unpad.ac.id*
Abstract
Chicken meat is one of the most popularly consumed meat in Indonesia, particularly in
West Java, according to the socio-economic research and chicken meat production in
2013 issued by the Official of Animal Husbandry West Java. The consumption of chicken
meat each year reaches 3.6 kg. Cognizant that the population of Moslems is up to
99.67%, each production and consumption of meat has to fulfill the requirements of its
halalan tayyiban (considered good and permitted according to the Islamic syaria law).
Speaking of which, a number of activities directly concerning on its halal or haram , later
called the halal critical point. This point produces variables and factors that affect both the
halal and the haram of the chicken meat. The use of resource referred is to simplify the
description of the existing variables and factors. The research method is that which
explores the chain of chicken meat production supply. The result of this research is the
mapping of the halal critical point, and the measurement in the form of scoring to
slaughterhouse and market with the help of experts using AHP. Thus, it could be
concluded that the most critical points lurk within the semi-modern slaughterhouse
activities, while traditional slaughterhouse has fewer critical points. In the scoring results,
the fulfillment of the scores is gained more in semi-modern slaughterhouses as well as
modern markets than in that of traditional.
Keywords: Halal Critical Point; Chicken Meat; Supply Chain; Mapping; Halalan
Tayyiban

003
Risk Mitigation Strategy for Mangosteen
Business Using House of Risk (HOR) Methods
(A Case Study in Wijaya Buah,
Blitar District, Indonesia)
Retno Astuti *,1 Rizky Lutfian Ramadhan Silalahi1, Rizky Amalia Rosyadi 1
1
Department of Technology of Agricultural Industry, Faculty of Agricultural
Technology Universitas of Brawijaya, Jl. Veteran, Malang 65145
East Java, Indonesia.
Email: retno_astuti@ub.ac.id* or retno_astuti_triharso@yahoo.com
Abstract
The study aimed to determine the order of priority risk agents and risk mitigation
strategies that should be implemented by Wijaya Buah as a fruit wholesaler. This
research used 2 phases of House of Risk (HOR) methods. HOR I was used to
identify risk events and risk agents in mangosteen business based on the mapping of
business activities using the Supply Chain Operations Reference (SCOR) version 9
level 2. HOR II then was used to determine the risk mitigation strategy based the
relation between the risk mitigations and the risk agents. The results of the study
showed that 19 risk events were identified with 27 risk agents. Based on the
calculation of Aggregate Risk Potential (ARP), 1 risk agents became priority to be
designed for mitigation strategies. In order to reduce the incidence of risk agent, 3
mitigation strategies should be applied in Wijaya Buah.
Keywords: House of Risk (HOR); Mangostee; Mitigatio; Risk; SCOR

004
The Implementation of Good Logistic Practice
Standard for Livestock in Thailand
Chutima Waisarayutt*, Sirinapa Ratkaew, Pavaraporn Hutasingh

Kasetsart University, 50 Ngam Wong Wan Rd. Lad Yao, Chatuchak,
Bangkok 10900 Thailand
Email: chutima.w@ku.ac.th*
Abstract
The standard for Good Logistic Practice (GLP) on slaughters and meat products has
been draft in order to in act as a national regulation. The enforcement process will be
associated with three government units of National Bureau of Agricultural Commodity
and Food Standards, Department of Livestock Development and Department of Land
Transportation, therefore the slaughter and meat product handling in the supply chain
has been observed for designing the effectively GLP regulation. The slaughter and
meat product transportation in supply chain of poultry, pork and castle were observed
by site visiting nationwide and data collection was conducted from interview and
questionnaire. The study found the ability of standard compliance depended on how
strictly the food safety process certification was applied along the supply chain. The
poultry chain was majorly applied the full chain food safety management therefore it
had 80% with the highest ability to compliance with the GLP while around 60% for
pork and castle chain were. The cold chain management practice was different
according to the distribution distance. The poultry has nationwide distribution while
50% of pork did nationwide. The cold temperature may be used either refrigeration
system or ice media in the close storage room carrier depending on the logistic
distance and time for both poultry and pork product. The beef logistic mostly was
done in a certain distance therefore the ambient transportation was applied. The
study also shown that the effectiveness of GLP is directly depended on the control
ability and the strictness from the market place of each chain while the Standard has
not used as a basic regulation.
Keywords: Good Logistic Practice; Supply Chain; Poultry; Pork; Castle

009
Development of Working Facility to Improve
Work Posture at Packaging Section in
Organic Vegetable Industry
Herindra Adhi Nusantara*,1 Guntarti Tatik Mulyati2 Suharno2

1,2
Email: herindraadhi@gmail.com*
Abstract
Working facilities may influence workers working posture. CV.Tani Organik Merapi
(CV.TOM) is an organic vegetables company. The company provides dingklik
(footstool) for working. While working with footstool, workers must bend their legs
with high bend degrees as well as their back.This poor working posture is caused by
bad working facilities. Its important to check the working posture to know whether the
improvement of working facilities is needed or not. Ovako Working Analysis System
(OWAS) was used to check the badness level of working posture in every CV.TOMs
working activities. Its identified that packaging section has the worst working
posture.Then it was decided to provide a new working facility to improve working
posture in packaging section. CATIA V5 was used to design the new working facility.
Three ergonomics tools were used to compare footstool working posture with the
new working facility. Those tools are Rapid Upper Limb Assessment (RULA), Manual
Task Risk Assessment (ManTRA), and Rodgers Muscle Fatigue Analysis (RMFA). It
was found that the new working facility can subtite dingklik with lower posture score
and safer.
Keywords: Ergonomics; Catia; Comfortability; Facility; Working posture

010
Optimal Cycle Service Level for Continuous
Stocked Items with Limited Storage Capacity
Kanokwan Singha*,1, Jirachai Buddhakulsomsiri1, Parthana Parthanadee2
1
School of Manufacturing Systems and Mechanical Engineering, Sirindhorn International
Institute of Technology, Thammasat University,Pathum Thani 12121, Thailand.
2
Department of Agro-Industrial Technology, Faculty of Agro-Industry, Kasetsart
University, Bangkok 10900, Thailand.
Email: kanokwan.singha@gmail.com *
Abstract
This paper involves determining an optimal cycle service level for continuously
stocked items that explicitly considers storage space capacity. Inventory management
is under a continuous review policy. The total inventory management cost consisting
of ordering cost, inventory holding cost, shortage cost, and over-capacity cost.
Shortage items are assumed to be backlogged. A numerical example is provided to
demonstrate the method.
Keywords: Continuous Review; Cycle Service Level; Storage Space Capacity;

Over-Capacity Cost

011
Development of Green-Affective Work System
for Food SMEs
Mirwan Ushada*,1, Tsuyoshi Okayama2
1
Universitas Gadjah Mada, Faculty of Agricultural, Department of Agro-industrial
Technology, Technology Jl. Flora No.1 Bulaksumur 55281, Indonesia.
2
Ibaraki University, College of Agriculture, Department of Regional and
Environmental Science, 3-21-1, Chuuo, Ami, Inashiki, 300-0393, Ibaraki, Japan
Corresponding Author Email: mirwan_ushada@ugm.ac.id*
Abstract
Work system of food Small and Medium-sized Enterprises (SMEs) is influenced by

various factors as worker performance, characteristics of raw material, value-added
process and workplace environmental ergonomics. Green-affective design analyzes
properties of work systems and how these technical attributes could be sensible to
the environment (Green) and worker (Affective). The research objectives were: 1) To
explore the relationship between green and affective parameters in work systems of
Food SMEs; 2) To design a green-affective work system for Food SMEs. Six (6)
SMEs of different food products were used for the case studies as Crackers,
Nuggets, Fish Chips, Bakpia, Tempe and Herbal Instant Beverages. Air conditioner
was suggested to set the temperature set points for controlling environmental
ergonomics. Green parameters were analyzed using calculation of air conditioner
electricity cost at different workplace temperature set point. Affective parameters were
analyzed using heart rate, worker energy consumption and rowan incentive plan.
Research findings indicated air conditioner could be used to control environmental
ergonomics based on the satisfied temperature set points and efficient electricity cost
in work system of food SMEs.
Keywords: Air Conditioner; Environmental Ergonomics; Heart Rate; Rowan Incentive

Plan

012
Development of Nata de Coco with Natural Dyes
Using Value Engineering Method
Sofyan Nur Juda*, Suharno, Darmawan Ari Nugraha
Email: nj.sofyan@gmail.com*
Abstract
Nata de coco is a well-known food and consumed worldwide. Its general

characteristics are white, packed with syrup, chewy texture, with the scent of coconut
water. Nata de coco uses natural dyes has not received much attention. This
research sought to develop natural dyes for nata de coco using value engineering
method. The natural dyes were added into nata de coco using dehydration and
rehydration techniques. Three natural dyes used were dragon fruit, strawberry, and
bit. The development step generates nine altenatives products of nata de coco with
natural dyes. The specs of chosen concept was cube, sweet, with dragon fruit dyes.
Keywords: Dehydration-rehydration; dragon fruit; nata de coco; natural dyes;

value engineering.

019
Analysis of Logistics Costs for Rice Mills in
Improving the Aroma of Jasmine Rice
Aueamorn Wiratchai, Apichaya Lilavanichakul* and Parthana Parthanadee
University 50 Ngamwongwan Rd., Lad Yao, Chatuchak, Bangkok 10900 Thailand
Emails: apichaya.l@ku.ac.th*
Abstract
One of unique characteristics of Thai jasmine rice is its aroma, which can easily
reduce in various conditions during post-harvesting activities, especially in rice milling
stage. This study aims to investigate logistics cost analysis of the rice mill of
Kasetwisai Agricultural Cooperative, Ltd. by using activity based costing (ABC)
method and to define key activities for the improvement of the rice aroma loss
reduction. The results show that the activity that has the highest logistics cost is
warehousing at 26.52%, followed by material handling at 24.27%, transportation at
12.33% and packaging at 10.84% of the total logistics cost, respectively. The total
logistics cost per unit of the rice mill is about 4.52 baht/kg. Findings from an in-depth
interview revealed that warehousing and transportation can be major activities
influencing aroma loss in jasmine rice. To reduce the aroma loss in a cost effective
way, the Kasetwisai Agricultural Cooperative, Ltd. should focus on storage time and
temperature in warehousing and transportation systems. In addition, the collaboration
of the rice miller with supply chain partners should be encouraged to cut the logistics
cost and to improve the quality of rice.
Keywords: Activity Based Costing; Aromatic Rice; Jasmine Rice; Logistics Cost;
Value Chain

020
Value Chain Analysis of Organic Vegetables on
Two Different Supply Chain Systems in
Yogyakarta
Okgie Seto Prabowo, Pujo Saroyo*, Dyah Ismoyowati

Email: oyoraso@ugm.ac.id*
Abstract
Recently, business of organic vegetables in Yogyakarta region has been growing

substantially. It is characterized by the formation of a new supply chain system called
Jogjakarta organic market supply chain (POJOG) in addition to modern retail supply
chain system that is already available i.e. Organic Farmers of Merapi (TOM). The
different characteristics of these two supply chain systems allow the consumers to
shift their preferences from modern retail supply chain to organic market supply chain
when buying organic vegetables. Therefore, analysis of the performance and
competitiveness of these two different supply chain systems is important for
improvement of organic vegetable supply chain in the future. Based on the results of
supply chain analysis, it was found that the added value obtained by modern retail
supply chains TOM was 58.44%, while that obtained by organic market supply chain
POJOG was 38.97%. The marketing margin ratio obtained by such players in modern
retail supply chain system as farmers, TOM and Super Indo were 1.29, 1.91 and 1.18
respectively, whereas those obtained by farmers and POJOG on the organic market
supply chain were 2.10 and 1.29 respectively. In terms of marketing efficiency,
Jogjakarta organic market performed better, accounting for 58%, more than double of
those performed by modern retail supply chain that only accounted for 26%.
Keywords: Value Chain Analysis; Organic Vegetables; Yogjakarta; Marketing Margin

021
Business Process Analysis: A case of
primary shrimp processor
Worakant Yupensuk and Pornthipa Ongkunaruk*
University 50 Ngamwongwan Rd., Lad Yao, Chatuchak, Bangkok 10900 Thailand
Email: pornthipa.o@ku.ac.th*
Abstract
Shrimp industry is important for Thai economy due to high volume of export.
However, there is an increasing trend in shrimp consumption in domestic market as
well. Our objective is to study the current supply chain of a medium sized primary
shrimp processor in Samut Sakhon province. First, we analyze its business process
and identify the problems and propose the improvement. The business process is
analyzed by using Integration Definition for Function Modeling (IDE0) to present
current situation of the primary processing facility in the planning, sourcing, making,
delivering and returning. Next, we propose guidelines to improve efficiency in each
activity. We found that the temperature control material of shrimp during production is
ice since it is convenient and need low investment. In summary, the appropriate
material to control the temperature is important to minimize cost and maintain the
quality of shrimp. In addition, the proper production processes can increase the
productivity.
Keywords: Business Process Analysis; IDEF; Shrimp; Supply Chain Management

022
Cost Structure Analysis in Inter Island Perishable
Goods Transport (Case Study: South Konawe
Citrus, Southeast Sulawesi, Indonesia)
Kuncoro Harto Widodo*,1,2, Dwi Ardianta Kurniawan2
1
2
Center for Transportation and Logistics Studies, Gadjah Mada University,
Jl. Kemuning M-3, Sekip, Sleman, DIY, 55281, Indonesia.
Email: kuncorohw@yahoo.com*
Abstract
The objectives of this paper are to measure prices and costs on the supply chains of fresh
oranges products. It also qualitatively investigates supply chain bottlenecks and their impact in
terms of access toward markets for small producers in rural areas. The analysis of supply-
chain bottlenecks is focusing on the breakdown of costs (production, post-harvest, and
logistics (transport)) within the supply chain. The location study is in Konawe- South,
Southeast Sulawesi, Indonesia which is known as one of the largest citrus producer in
Indonesia. The results show that the formation of the price of oranges is formed with the
following characteristics: 1) cost at the farm level is made up of costs for production activities
and processing activities are not done because orange is sold in the form of raw materials, 2)
factors that affect the cost at the trade level is the infrastructure condition, mileage and
processes during delivery, and 3) the selling price is determined by the trader in accordance
with market demand. Merchants were indicated to have the power to determine the prices are
a big trader in Java, with implications for the pricing down to the farm level. The condition of
infrastructure is an important aspect in the formation of prices. Badly damaged roads often
cause farmers cannot sell their production to other regions because of the high risk of
damage to goods due mired vehicles on the road, as well as a long time transporting. Another
issue that arises is related to inadequate governance in the Port of Kendari, Southeast
Sulawesi which caused the cost of transportation by the port to be expensive. The existence
of interests of the parties that play a role in making the port of unloading handling process
becomes inefficient. High price made by the association of workers unloading for example,
makes the high cost of handling goods. Not to mention the imbalance in the flow of goods in
and out of the Port of Kendari, mainly from Java, which caused the vessel operator must take
into account the condition of empty when the ship returned in Java. Another condition is a
problem with the transport of goods is the last priority given to freight transport compared to
passenger transport. This often makes long waiting times at the port, which will affect the
transported goods, especially perishables goods such as fruits. Generally this indicates
inefficient trading patterns oranges in South Konawe requiring further intervention of the
various parties concerned.
Keywords: Sulawesi Citrus; South Konawe; Cost; Price

023
Traceability Costs in Agro-Industry
Jomsurang Chumsai na Ayutthaya, Thanit Puthpongsiriporn*
University 50 Ngam Wong Wan Rd. Lad Yao, Chatuchak, Bangkok 10900 Thailand
Email: Thanit.p@ku.ac.th*
Abstract
More food business operators start to look into traceability as an essential tool to
boost the confidence level in their products. A question commonly asked by those
who are considering implementing a traceability system is how much does it cost.
This research aims to estimate the investment and operating costs of traceability
systems. Cost of Quality is used to exam the overall price by dividing expenses into
prevention, appraisal and correction costs. This article presents results from
examinations of four business establishments. Preliminarily, the average total
traceability cost is approximately 0.7 million baht per year which is a small fraction
compared to sales. Major contributors to the overall cost are data collecting activities,
operating, training and education, and hardware & software related costs,
respectively. Results from this study could be useful for business operators
considering acquisition or developing of traceability system.
Keywords: Traceability; Cost; Cost of Quality; PAF Model

029
Flexible ABC inventory classification
Rathanaksambath Ly, Morrakot Raweewan*

School of Management Technology, Sirindhorn International Institute of Technology,
Thammasat University, Pathumthani 12120, Thailand.
Email: morrakot@siit.tu.ac.th*
Abstract
ABC inventory classification is a well-known approach to assign inventory item into A,

B, and C groups based on their sales and usage volume. This helps inventory
management become more efficient. Behind its advantage, it usually shows some
problems with an inventory budget and warehouse space because the ABC
assignment of SKUs are made without an inventory budget and space available
involved. In this paper, the ABC group under restricted of an inventory budget and
warehouse space to maximize the profit with optimal service level is presented. We
establish this proposed model to enhance the existing ABC approach to be more
applicable in real life, which has the limited inventory budget and warehouse space.
Keywords: ABC Inventory Classification; Inventory Management

030
Analysis of Productivity of Soybean [Glycine
max (L.) Merr.] for Production for Farmer in
Indonesia
Novita Erma Kristanti1,*, Farida Rahmawati2, Mochammad Maksum1

1
Lecturer at Department of Agro-Industrial Technology, Faculty of Agricultural
Technology, Universitas Gadjah Mada, Bulaksumur 55281, Yogyakarta, Indonesia
2
Student at Department of Agro-Industrial Technology, Faculty of Agricultural
Technology, Universitas Gadjah Mada, Bulaksumur 55281, Yogyakarta, Indonesia
Email: erma@tip-ugm.org
Abstract
Productivity is an average measure of the production efficiency. This study was

aimed at identifying the soybean productivity in Indonesia, including production and
land area. Total Factor Productivity (TFP) was conducted on 100 farmers in
Grobogan Regency, Central Java, which is determined by stratified random
sampling. The result shows that the productivity value of soybean is 76.8%. This
number can potentially increase output as big as 23.3% using the same input factors.
The productivity of soybean in 2014 was 2.03 ton/ha and 2015 the number increased
by 4.5% became 2.12 ton/ha. The average value of TFP soybean farming in
Grobogan regency was 1.007. It indicated a positive progress of productivity by 0.7%
in the last two years. The Productivity of Soybean will have an average value of
1.675 ton/hectare for 8 years, i.e. from 2017 until 2024.
Keywords: DEA; Soybean; Technical Efficiency; Total Factor Productivity

031
Implementation of Life Cycle Assesment on
Green Tea Process at Pt Pagilaran - Factory
Samigaluh
Wahyu Supartono*, Agustinus Suryandono, Setyoko

Department of Agroindstrial Technology, Faculty of Agricultural Technology
Email: wstono@ugm.ac.id*
Abstract
Life Cycle Assesment is a method to assess environmental aspects and potential

effects which are connected with product, process or service. This method is
conducted by using compilation and data analysis on input and output of production
system, evaluation of environmental potential effects, intrepretating on data
compilation and analysis, and assessment results on effects due to the goal of LCA.
The research was conducted at PT. Pagilaran Samigaluh and aimed to implement
LCA on tea product. It was done by direct observation on all process steps, from
harvesting tea leaves until tranportation to final storage at manufacturing. The results
showed that for producing one kilogram green tea at this factory it was needed
energy 68,534.14KJ and released emmissions from fuel were 56.53 g CO2 ;7,07 g
HC; 2,12 g NOx, and 0.053 g Pb. Emmission from processing steps were 18.37 ppm
CO2; 321.31 ppm CO; 22.75 ppm HC; 93.08 ppm NOx; 15.17 ppm SOx and 0.12 g
ash. Furthermore for transporting tea leaves some gases were released as follow
15.36 g CO; 9.66 g HC; 65.46 g; NOx; 5.20 g SOx and 2.198 g ash.
Keywords: Green Tea; Energy; LCA; Emissions

032
Reduce Loss during Transportation: A Case
Study of Fresh Vegetables in Thailand
Ananya Rattanawong, Pornthipa Ongkunaruk*

University 50 Ngam Wong Wan Rd. Lad Yao, Chatuchak, Bangkok 10900 Thailand
Email: pornthipa.o@ku.ac.th*
Abstract
The cold chain management is the temperature control process which is essential for
maintain the quality of fresh produce from upstream to the consumer in the supply
chain so that the loss is minimized. Our objectives are to monitor the temperature
during transportation, analyses and identify the problem cause loss of fresh
vegetables by using causal-loop diagram. We monitor the temperature during
transportation of fresh vegetables from a farm in Northern Thailand to a packing
house in the central Thailand around 750 kms. for 17 to 18 hours. The fresh
vegetables are packed in a stereo foam box with the cool packs and pile up on the
back of a truck. At the packing house, fresh vegetables are bruised and rotten and
loss about 30-40 percent by weight. The temperature is monitored by the data
loggers. The result showed that the temperature inside the box during transport is
20oC-30oC where the range of external temperature is 20oC-40oC. Then, we suggest
how to reduce loss by using proper management such as suitable material to control
the temperature during transportation, location of box in the truck and packing
method.
Keywords: Cold Chain Management; Fresh Vegetable; Loss Reduction;

Transportation

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ICoA Conference Proceedings, 9 11 November 2016

Competitive & Sustainable Agro-Industry:

Competitive and Sustainable Agro-industry: Value Creation in Agribusiness 1

2 Competitive and Sustainable Agro-industry: Value Creation in Agribusiness

Competitive and Sustainable Agro-industry: Value Creation in Agribusiness 3

4 Competitive and Sustainable Agro-industry: Value Creation in Agribusiness

Competitive and Sustainable Agro-industry: Value Creation in Agribusiness 5

6 Competitive and Sustainable Agro-industry: Value Creation in Agribusiness

Competitive and Sustainable Agro-industry: Value Creation in Agribusiness 7

Marijn Van der Laan

8 Competitive and Sustainable Agro-industry: Value Creation in Agribusiness

Prof. Dr. Supachai Pathumnakul

Supachai Pathumnakul is a Professor in Industrial Engineering Department

Competitive and Sustainable Agro-industry: Value Creation in Agribusiness 9

Mr. Viboon Wongsakul

10 Competitive and Sustainable Agro-industry: Value Creation in Agribusiness

Competitive and Sustainable Agro-industry: Value Creation in Agribusiness 11

12 Competitive and Sustainable Agro-industry: Value Creation in Agribusiness

Competitive and Sustainable Agro-industry: Value Creation in Agribusiness 13

14 Competitive and Sustainable Agro-industry: Value Creation in Agribusiness

Competitive and Sustainable Agro-industry: Value Creation in Agribusiness 15

Oral Parallel Session

Social Enterprise Concept in Sustaining Fruit-Based- Anas Bunyamin*,

The Implementation of Knowledge Management on Moh. Wahyudin* and

STP Analysis in Marketing Pigmented Rice as Functional Shafira Wuryandani,

Current Condition of Creative Agro-Industry in Miftahul Choiron*,

16 Competitive and Sustainable Agro-industry: Value Creation in Agribusiness

Oral Parallel Session

Production of Nata De Coco Using Soaked Soybean Water Yessica Gracia

Competitive and Sustainable Agro-industry: Value Creation in Agribusiness 17

Oral Parallel Session

18 Competitive and Sustainable Agro-industry: Value Creation in Agribusiness

Oral Parallel Session

Competitive and Sustainable Agro-industry: Value Creation in Agribusiness 19

Koko Iwan Agus Kurniawan*, Dwi Purnomo, Anas Bunyamin

Keywords: Agro-industry, AHP, Business Model Canvas, SMEs, Social Business

20 Competitive and Sustainable Agro-industry: Value Creation in Agribusiness

Moh. Wahyudin*, Henry Yuliando

Marketing brings a consequence that producers distribute their products to

Keywords: Traditional Retailer; Management Knowledge; Competitive Advantage

Competitive and Sustainable Agro-industry: Value Creation in Agribusiness 21

The trend of people changing to healthier lifestyle has contribution to increase

Keywords: Functional Food; Marketing Strategy; Pigmented Rice; STP Analysis

22 Competitive and Sustainable Agro-industry: Value Creation in Agribusiness

Keywords: Bangkok Metropolis; Chili Paste; Consumer Behavior; Logistic Regression

Competitive and Sustainable Agro-industry: Value Creation in Agribusiness 23

Miftahul Choiron*, Winda Amilia

Keyword: Bead Industry, LCA, Agrocraft, Creative Agro-Industry

24 Competitive and Sustainable Agro-industry: Value Creation in Agribusiness

Ajchara Kessuvan*, Apichaya Lilavanichakul

Competitive and Sustainable Agro-industry: Value Creation in Agribusiness 25

Anas Bunyamin*, Dwi Purnomo, Koko Iwan Agus Kurniawan

Small Medium Enterprises Entog Jenggot is a tradional restaurant with entok

Keywords: Business Model Canvas, Design Thinking, Empowerment, SMEs,

26 Competitive and Sustainable Agro-industry: Value Creation in Agribusiness

Pacharaporn Supavitarn, Apichaya Lilavanichakul*

Competitive and Sustainable Agro-industry: Value Creation in Agribusiness 27

Keywords: Contingent Valuation Method; Double-Bounded Dichotomous Choice;

28 Competitive and Sustainable Agro-industry: Value Creation in Agribusiness

Keywords: Entrepreneur; Innovation; Origin; Strategy; Agro-Industry

Competitive and Sustainable Agro-industry: Value Creation in Agribusiness 29

Keywords: Geographical Indication; Quality; Rice; Rojolele

30 Competitive and Sustainable Agro-industry: Value Creation in Agribusiness

Keywords: Agro-Industrial Wastes; Food; Product Development; Value