Innovation Readiness Assessment toward Research Commercialization: Case of Surfactants for Food Processing

Determining the readiness of research toward commercialization becomes significant issues encountered by the institution working on research, innovation and technology development. Particularly in food processing area, the issue is much more involving other aspects aside from technological matter, hence, an assessment tool should be consider these aspects altogether to capture integrated perspective. This study explored the use of Innovation Readiness Level to measures the maturity of research from the perspective of technology, market, organization, partnership and risk. Case of surfactant researches in the Research Center for Chemistry, Indonesian Institute of Sciences will be deployed as examples of study. According to the assessment, it has been obtained the surfactant recommended for further development towards commercialization of R & D results for food processing, i.e. Glycerol Mono Stearate (GMS), which has reached the level of IRL 3. This finding resulted some implications for improvements strategies to foster the research toward commercialization

STUDI POLA KONSUMSI TEH DI INDONESIA UNTUK MENDUKUNG DIVERSIFIKASI PRODUK YANG BERKELANJUTAN (A Study of Tea Consumption Pattern in Indonesia Toward Sustainable Product Diversification)

Research to explore consumer perspective toward tea product requirements has been being emphasized around the globe, as well as the advancing variety of consumer demand and market competitiveness. Particularly in Indonesia, broader market needs and government relevant policies toward environmental consideration made these issues also need to be significantly addressed. This study aimed to analyze tea in consumption patterns Indonesia to support diversified sustainable products. The research design was conducted using survey method. A questionnaire was developed using structured interviews, with the number of respondents as many as 188 people. This survey was accommodating general type of tea such as green tea, white tea, black tea, etc. The result showed that respondents’ preferences toward tea belong to tea bags the most, with percentage 57.45%, powdered tea 28.19% and ready to drink tea 14.36%. Respondents age of 31-40 years old most widely consumed tea everyday (1.90 cup.day-1). As many as 78.19% of respondents were chose to consumed plain tea, followed by milk added tea 12.23% and creamer added tea 9.57%.   Further analysis using the Likelihood Ratio Test showed that age, gender and occupation factors were not a significant factor in the variety of tea types. To support the sustainable tea industry consumer behavior is also very important to be studied because consumers usually ask for high production standards but with a cheap cost.Keywords: consumption pattern, preference, product diversification, sustainable industry, teaABSTRAKPenelitian mengenai eksplorasi perspektif konsumen terhadap persyaratan produk teh telah menjadi perhatian dunia, seiring dengan meningkatnya permintaan konsumen dan daya saing pasar. Khususnya di Indonesia, kebutuhan pasar yang lebih luas dan kebijakan pemerintah yang relevan terhadap pertimbangan lingkungan membuat masalah ini juga perlu ditangani secara signifikan. Penelitian ini memiliki tujuan untuk menganalisis pola konsumsi teh di Indonesia untuk mendukung diversifikasi produk yang berkelanjutan. Desain penelitian dilakukan dengan menggunakan metode survei. Kuesioner dikembangkan menggunakan wawancara terstruktur, dengan jumlah responden sebanyak 188 orang. Survei ini mengakomodasi teh secara umum, seperti teh hijau, teh putih, teh hitam, dan lain-lain . Hasil penelitian menunjukkan preferensi responden terhadap teh yang paling dominan adalah jenis teh celup (57,45%), teh serbuk (28,19%) dan teh siap minum (14,36%). Responden dengan usia 31-40 tahun paling banyak menkonsumsi teh setiap hari (1,90 gelas.hari-1). Sebanyak 78,19% responden memilih konsumsi teh tawar setiap hari, diikuti oleh teh dengan susu 12,23% dan teh dengan krimer 9,57%. Hasil analisis lebih lanjut menggunakan Likelihood Ratio Test, didapatkan bahwa antara variabel usia, jenis kelamin dan pekerjaan tidak terdapat pengaruh yang signifikan dalam pemilihan jenis teh.Kata kunci: diversifikasi produk, industri berkelanjutan, pola konsumsi, preferensi, te

Finding the Most Efficient Technology Transfer Route Using Dijkstra Algorithm to Foster Innovation: The Case of Essential Oil Developments in the Research Center for Chemistry at the Indonesian Institute of Sciences

Innovation is one of the most critical issues in research institutions which can be performed through certain routes within the technology transfer mechanism. As the demands of research implementation are increasing, a better mechanism should be deployed to foster innovation. This study will investigate the possibilities for technology transfer mechanism improvements by (i) identifying a number of steps required for innovation; (ii) measuring the efficiency of each step; and (iii) exploring the most efficient routes to innovate through the Dijkstra algorithm. Cases of research on essential oils and derivatives in the Research Center for Chemistry (RCC) of the Indonesian Institute of Sciences (LIPI) will be examined as the working example for the study. As a result of this study, a model containing a recommended sequence for the most efficient steps to innovation can be proposed. Using the proposed model, the efficiency rate of the technology transfer mechanism was increased twice, suggesting the possibility of stimulating innovation performance

Innovation readiness assessment toward research commercialization: Case of surfactants for food processing

Determining the readiness of research toward commercialization becomes significant issues encountered by the institution working on research, innovation and technology development. Particularly in food processing area, the issue is much more involving other aspects aside from technological matter, hence, an assessment tool should be consider these aspects altogether to capture integrated perspective. This study explored the use of Innovation Readiness Level to measures the maturity of research from the perspective of technology, market, organization, partnership and risk. Case of surfactant researches in the Research Center for Chemistry, Indonesian Institute of Sciences will be deployed as examples of study. According to the assessment, it has been obtained the surfactant recommended for further development towards commercialization of R & D results for food processing, i.e. Glycerol Mono Stearate (GMS), which has reached the level of IRL 3. This finding resulted some implications for improvements strategies to foster the research toward commercialization

Land Swap Option for Sustainable Production of Oil Palm Plantations in Kalimantan, Indonesia

Indonesia is the largest producer of palm oil; it is essential to manage its palm oil industry in a sustainable manner through swapping the oil palm plantation in peatland to mineral soil to reduce the greenhouse gas emissions. This study employed the latest spatial data using the ArcGIS software to analyze the potential area for the land swap option and to calculate the potential reduction in greenhouse gas emissions in Kalimantan, Indonesia. There are 1.08 million ha of oil palm in peatland, while 0.64 million ha of the area in mineral soil under the convertible production forest have the potential for land swapping. Via the land-swap option, emission reductions of 65.43% (from 979.05 MtCO2eq to 336.64 MtCO2eq) for the calculation period of 25 years and up to 61.19% (from 2147.81 MtCO2eq to 833.67 MtCO2eq) for that of 50 years is possible compared to the initial condition. The land swap will also increase the production of fresh fruit bunch (FFB) by 17.16% per year because the productivity of FFB in mineral soil is higher than that of the peatland. Considering that land swaps are costly, policymakers and stakeholders must collaborate to execute the land-swap option for the sustainability of Indonesian palm oil

The renewability indicator and cumulative degree of perfection for gamboeng tea; part.1, exergy calculation of fresh tea leaf

Renewability Indicator (RI) and Cumulative Degree of Perfection (CDP) are employed as tools to assess sustainability of Gamboeng Tea. The assessment then compared with black tea process in Black Sea Region in Turkey from the previous study. Exergy analysis for Gamboeng tea was decribed in two part of articles. This first part was desribing the energy and exergy calculation for producing fresh tea leaf in Gamboeng tea plantation. The energy and exergy utilization for black sea fresh tea leaves was calculated to be 807.83 MJ/t of fresh leaf, 273.43MJ/t of fresh leaf, respectively. For the Gamboeng green tea, the energy and exergy utilization were 1496.38 MJ/ t of fresh leaf and 821.86 MJ/t of fresh leaf, respectively.The second part desribed cooperation of wood pellet with ambient-adapting controller uin tea factorywas a contribution from Gamboeng Tea for achieving Sustainable Development Goal which is affordable and clean energy and also an applicable climate action