KARAKTERISASI PENGEMBANGAN PRODUK BERDASARKAN BLUE OCEAN STRATEGY (PRODUCT DEVELOPMENT CHARACTERIZATION BASED ON BLUE OCEAN STRATEGY)

Given the higher current level of industry competition, innovation and product development play a strategic role in the success of the company. Blue Ocean Strategy is a new strategy that requires a company to create value innovation in product, creating uncontested new market space and make competition irrelevant. The aim of research is to establish a technical guideline of innovation value creation through an appropriate product success development model based on Blue Ocean Strategy. The model was developed based on the 17 strategy canvas of different industries. Indicator variables obtained from the strategy canvas are organized and categorized following the Four Steps Framework of Blue Ocean Strategy. Partial Least Square (PLS) approach was used to establish relationship between the variables and success products. The research developed three types of product success development model based on the Blue Ocean Strategy. The successful product development model for general products has the best predictive ability that is equal to 83%. Both the general product success development model and the Kano approach model produce the similar characteristics of the product success development variables. Factor in a product that can be created is the design and the factors that increase performance of the product. Factors in a product that can be raised to above the level of general industry are the delivery time, emotional experience, ease of use and ordering ease. Factors in a product that can be managed and minimized are advertising and packaging. When the buyer utility is high, then the price can be lowered below the level of general industr

HUBUNGAN OBESITAS, HIPERTENSI, KETURUNAN DAN POLA MAKAN DENGAN KEJADIAN DIABETES MELLITUS

Background: Diabetes mellitus is one of degenerative dieses and the prevalence always increase every year. WHO predicted that in 2025 the number of diabetes mellitus outpatients in the world can reach up to 300 milions people. Objective: The aim of this studi is to determine the relationship between obesity, hypertension, diabetic family history, eating pattern and diabetes mellitus. Method: This was an observational study with cross sectional design. Subject were 129 people of the study were employees of Gadjah Mada University who did general check up at GMC health center on March and April 2014. Independent variable including obesity, hypertension, diabetic family history, eating pattern and diabetes mellitus as dependent variable. Data of eating pettern is obtained by semi quantitative food frequency questionnaire (SQFFQ). Data about diabetic family history is obtained by interview and data about obesity, hypertension dan fasting blood glucose value are obtained by secondary data from GMC health center. Data were analyzed using chi square Result: Percentage samples with obesity nutritional status were 42,64%, have hypertension were 9,30%, have diabetic family history were 13,18% and samples with diabetes mellitus were 12,40%. There was significant association between diabetic family history and diabetes mellitus (p<0,05). There was significant associaton between fat intake and diabetes mellitus (p<0,05) and also vegetables, milk and snack consumption have significant association with diabetes mellitus (p<0,05). There was no significant association between obesity, hypertension, energy intake, protein, carbohydrate, fiber and diabetes mellitus. Conclution: There was significant association between diabetic family history, fat intake, vegetables, milk and snack consumption and diabetes mellitus