Stefanus Yufra M. Taneo

Bio: Stefanus Yufra M. Taneo is an academic researcher. The author has contributed to research in topics: Business & Organizational learning. The author has an hindex of 2, co-authored 4 publications receiving 10 citations.

Creative destruction and knowledge creation as the mediation between innovation speed and competitiveness of food small and medium-sized enterprises in Malang, Indonesia

Abstract: This study aims to examine the role of creative destruction and knowledge creation which is a mediation between the speed of innovation and the competitiveness of food small- and medium-sized enterprises (SMEs). Creative destruction and the creation of competency-based and market-based knowledge are usually carried out by companies in power to create barriers to entry and expand distance with similar businesses, so the role of creative destruction and knowledge creation as mediation to strengthen competitiveness is investigated.,The data in this study were collected from 161 UKM which are the population of food UKM in Malang, covering three regions, namely, Malang City, Malang Regency and Batu City. Warp Partial Least Square-Structural Equation Modeling (WarpPLS-SEM) has greater statistical requirements than other covariance-based methods, which are more likely to give results that are in accordance with the conditions of the population (significant if it is actually significant in the population) so that it is very efficient.,It is very important for the pace of innovation development to improve the competitiveness of food SMEs. Innovation ideas are quickly realized and products that enter the market faster have greater opportunities to increase competitiveness through profits and productivity. The pace of innovation development increases the competitiveness of food SMEs. This study proves that competitiveness can be increased once the pace of innovation development is followed by creative destruction and knowledge creation. In this case, creative destruction is done through increased competence and maintain the innovations that have been achieved by food SMEs. Increasing business competence can be done through cost efficiency, improving product quality and improving worker skills. This is done while maintaining innovation achieved to strengthen market networks, customer service and innovation in product packaging. The basis of organizational learning is knowledge creation; this point is missing in organizational learning theories. The focus here is on the creation of knowledge as a process, a missing factor in theories about learning organizations.,This study has limitations that this study analyzes processed foods and innovations in general. Future research should investigate one type of processed food based on an innovation typology so that it can provide more effective and efficient recommendations.,To the best of the authors’ knowledge, this is the first known analysis of innovation speed and creative destruction for SMEs of food sector.

Constraints of Small and Medium Food Industry to Take Advantage of Domestic Market Opportunities during the Covid-19 Pandemic

Abstract: The small and medium-sized food industry (SMFI) has a great opportunity to meet domestic market demand during the Covid-19 pandemic but there are various obstacles. This paper aims to present the constraints faced by SMFIs, especially concerning raw materials and marketing, in taking advantage of domestic market opportunities, and proposes alternative solutions. The study was conducted on four SMFIs that produce functional food in Malang Regency. Data were collected through in-depth interviews. The results showed that the demand for functional foods such as garlic, ginger, turmeric and fruits increased during the Covid-19 pandemic, which seemed to be related to public awareness about increasing immunity. However, the obstacles faced by SMFIs were the high price of raw materials due to limited supply, and limited marketing because they did not have distribution licenses from BPOM. Information about the process and BPOM’s distribution permit requirements was very limited for SMFI managers, and large capital was needed to fulfill the requirements of Good Manufacturing Practices. Therefore, SMFIs should have long-term cooperation with farmers to ensure the availability of raw materials; build networks and maintain cooperation with customers; and utilize credit for MSMEs in the economic recovery program provided by the government to meet the GMP requirements in BPOM’s distribution permit. The government should conduct intensive outreach to SMFI managers about the process and requirements for distribution permits from BPOM, credit facilities, and other policies related to economic recovery during the Covid-19 pandemic. Keywords: small and medium food industry, domestic market, Covid-19 pandemic, BPOM

Job satisfaction as a mediation variable in the relationship between work safety and health (k3) and work environment to employee performance

Abstract: This research aims to determine the direct and indirect effect of work safety and health (K3) and work environment to employee’s performance. The sample for this research is the 86 employees at CV Purindah Lawang Malang. Sampling technique that was used is the census technique. The data was obtained from respondents collecting data tools, which is a questionnaire. Data analysis that was used is path analysis. In this research, there are four variables, which are work safety and health (K3) and work environment as independent variables, employee’s performance as a dependent variable, and work satisfaction as a mediator variable. The result of this research proves that work satisfaction is a media to improve the work environment’s effect on employee’s performance. So, the company should provide earplug, give allowance to the employees, and apply a standardized workspace layout. In conclusion, high work satisfaction is needed by employees in every company.

Disruptive Innovation-Based Model of Sustainable Competitiveness Development in Small and Medium Food Industries

Abstract: Small and Medium Food Industries (SMFIs) play an important role in the national economy but its competitiveness is low due to the limited innovation applied by business managers. Current innovation research is partial and excludes disruptive innovation and sustainable competitiveness. This research fills the gap by developing a model for increasing the competitiveness of SMFIs based on disruptive innovation and identifying constraints faced by SMFIs if the model is implemented. Data was collected through Focus Group Discussions and surveys using questionnaires. With a model framework approach, the model is composed of six subsystems, namely input, production process, post production, marketing, and supporting institutions. The potential for disruptive innovation lies in the quality of functional food products and low production costs because resources are available locally. However, the potential for disruptive innovation has not been utilized optimally by SMFI due to various obstacles. The role of government is very important to optimize the competitiveness potential of SMFI.

Meningkatkan citra buah kesemek menjadi buah layak supermarket

Abstract: Buah kesemek memiliki kandungan gizi yang tinggi serta kaya akan vitamin dan zat-zat lain yang bermanfaat bagi kesehatan. Rasa buah kesemek yang matang sebenarnya manis sekali, lebih manis dari apel, namun buah ini getahnya terasa lengket dan sangat mengganggu di mulut. Untuk menetralkan getah kesemek, para petani memeramnya di dalam air kapur selama beberapa hari. Ketika diangkat dari air kapur, sisa kapur mengering di kulit buah membuat kesemek nampak seperti dilapisi bedak putih. Karena bedaknya itu, kesemek terkesan kotor sehingga dijual dengan harga murah di pasar tradisional. Program ini bertujuan meningkatkan citra buah kesemek menjadi buah layak supermarket dengan cara menghapuskan kesan kotor buah kesemek karena penggunaan kapur. Dengan menggunakan gas CO2 sebagai ganti air kapur dihasilkan buah kesemek yang bersih, higienis dan layak dipasarkan di super-market dengan harga yang bersaing dengan harga buah-buahan modern lainnya. Buah kesemek diuji-pasarkan di tiga supermarket yang berbeda dengan perlakuan yang berbeda dengan harga 2 kali lipat harga kesemek yang dijual di pasar tradisional. Di supermarket pertama buah kesemek dijual dengan menyediakan gerai khusus dengan dilayani langsung oleh tim yang aktif mempromosikan buah kesemek tersebut kepada pengunjung super-market menggunakan brosur dan personal selling. Di supermarket kedua, buah kesemek dijual tanpa perlakuan khusus dan diletakkan bercampur dengan buah-buah lain di lokasi penjualan buah tanpa upaya promosi namun tetap ditempatkan beberapa anggota tim untuk melayani pengunjung. Di supermarket ketiga buah kesemek dijual tanpa didampingi tim dan upaya promosi. Hasilnya adalah di supermarket pertama dalam jangka 1 minggu buah kesemek sebanyak 100 Kg terjual habis. Di supermarket kedua buah kesemek sebanyak 50 Kg selama 1 minggu terjual 30 Kg. Di supermarket ketiga buah kesemek sebanyak 10 Kg tidak dapat terjual.Kata Kunci: Kesemek, Kapur, Gas CO2, supermarket

Components to foster organizational resilience in tourism SMEs

Abstract: Small- and medium-sized enterprises (SMEs) mainly rely on their structure and internal networks to achieve their goals and remain competitive. However, their limited internal capabilities and complex environments can hinder their stability. Thus, this study evaluated the relationships among specific factors toward fostering organizational resilience (OR) in tourism SMEs.,A multi-methodological approach was adopted to address this research study, including (1) social network analysis (SNA) to formulate the conceptual model and (2) construct validation through partial least squares path modeling (PLS-PM).,The six proposed hypotheses were supported. These results suggest that addressing these variables and relationships after considering management style and people development as critical factors can foster OR in tourism SMEs.,The ideas that were developed were constrained to the organizational domain. Although the results apply to the Mexican context, this limitation can be offset by extending the proposal to other emergent regions or organizations. This can also increase the generalization of the results and foster improvements in the approaches applied.,Academics and managers must rethink resilience as the final state generated by multiple factors. This requires reconfiguring inner organizational interactions, providing more autonomy to operative units, reinforcing business intelligence and improving feedback mechanisms.,This research study contrasts previous studies because it proposes that SNA be exploited to avail of the advantages it confers in designing the conceptual model. In this regard, we present new relationships to promote OR and provide new avenues in order to improve the analysis of adaptation processes.

Occupational Health and Safety Practice and Job Performance: Role of Job Satisfaction

Abstract: This study aims at examining the role of Job Satisfaction (JS) in mediating relationship between Occupational Health and Safety Practice (OHSP) and Job Performance (JP). Data were gathered from a sample of 250 machine operators employed in Sri Lankan manufacturing firms using a self-administered questionnaire. The results revealed significant influences among OHSP, JS and JP. JS fully mediated the relationship between OHSP and JP. Results were derived from the cross sectional method and generalizability of the findings to other categories of employees may get limited as the sample consisted of only machine operators. This study adds empirical evidence in Sri Lankan context to confirm the hypothesis: JS mediates significantly the relationship between OHSP and JP. Keywords: Job Performance, Job Satisfaction, Manufacturing Firms, Occupational Health and Safety Practice

Increasing restaurants' sales performance: linking suppliers and chefs' culinary knowledge

Abstract: Purpose This research aimed to analyse the relationships between chefs' knowledge, learning with suppliers and restaurant sales performance. Design/methodology/approach A performance model was formulated, and the hypotheses were evaluated using partial least squares (PLS). The research questionnaires were sent by post to the chefs who confirmed leading for product innovation in the restaurants and yielded 166 completed questionnaires. Findings Whilst the chef is developing new products, restaurant operations should pay attention to the supplier's subsequent income convenience. Additionally, through the cooperation of chefs and suppliers, innovative and valuable products can improve restaurant performance and maintain a competitive advantage. Moreover, tacit knowledge sharing can become a chef's ability to learn and provide competitive advantages and benefits to restaurants. Originality/value Valuable products can be advantageous to restaurants and increase restaurants' operating performance. Moreover, the development of new products is important for restaurants' operations. Further, chefs will understand market trends and make the culinary innovation process closer to the market by learning from their colleagues and partners. Additionally, chefs prefer culinary creation to provide more tacit knowledge with suppliers.