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THE IMPACT OF SOCIAL MEDIA ON KNOWLEDGE CREATION, INNOVATION, AND PERFORMANCE IN SMALL AND MEDIUM ENTERPRISES Moy, Merry Mita; Cahyadi, Eko Ruddy; Anggraeni, Elisa
Indonesian Journal of Business and Entrepreneurship (IJBE) Vol. 6 No. 1 (2020): IJBE, Vol. 6 No. 1, January 2020
Publisher : School of Business, Bogor Agricultural University (SB-IPB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17358/ijbe.6.1.23

Abstract

In the globalization era, social media is widely used by small and medium enterprises (SMEs) to promote and market their products. However, there is still a limited objective of this study the effectiveness of social media in improving the business performance of SMEs. This study analyzes the effect of social media on knowledge creation, innovation, and performance in SMEs in Jabodetabek (Indonesia). This study combines online and offline methods to collect data from a sample of 384 SMEs. Data was analyzed SEM-PLS. The variables are social media, knowledge creation, innovation, and performance. The result is that social media does not havea direct impact on performance. However, social media has a significant influence on business performance, moderating knowledge creation, and innovation. Effectiveness of social media on improving business will the partner use for knowledge creation and innovation. Keywords: social media, knowledge creation, innovation, performance, SMEs
Contextual-Based Knowledge Creation for Agroindustrial Innovation Anggraeni, Elisa; Machfud, Machfud; Maarif, Mohamad Syamsul; Harjomidjojo, Hartrisari
Gadjah Mada International Journal of Business Vol 19, No 2 (2017): May-August
Publisher : Master in Management, Faculty of Economics and Business, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (730.087 KB) | DOI: 10.22146/gamaijb.23287

Abstract

This paper discusses the knowledge creation process in one department, in a higher educational context, and the possible actions to take to improve the efficiency and effectiveness of the knowledge creation system in it. We conducted a case study at one department of a university that strives to improve its innovations, in terms of their quantity and quality.We used a soft system methodology to investigate the knowledge creation system in the chosen department. From the study, we conclude that the department can be considered as a learning organization, within which its staff continually create, acquire and transfer knowledge. This department has a learning environment which is conducive, concrete learning processes, and leadership that reinforces learning. In the context of producing agroindustry innovations, the knowledge creation system in this department is considered to be less effective since it frequently happens more at individual or small group levels. To improve its effectiveness, the management may facilitate the institutionalization of knowledge creation processes at every phase of the interactions between tacit and explicit knowledge.
Model Konseptual Customer Order Decoupling Point pada Agroindustri Udang Herlina, Lely; Machfud, M.; Anggraeni, Elisa; Sukardi, S.
Jurnal Ilmiah Teknik Industri Vol. 17, No. 2, Desember 2018
Publisher : Program Studi Teknik Industri, Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jiti.v17i2.6663

Abstract

Shrimp agro-industry is one of the food processing industries, which converts raw shrimp into high-value shrimp processed products. The production system used in shrimp agroindustry to respond market demand is a hybrid make to stock (MTS) and make to order (MTO). The decision to determine which products will be stored as supply sources and which products are made to fulfill orders is a critical decision that must be made on the MTS-MTO hybrid system. The concept of customer order decoupling point (CODP) is used to identify material flow points that connect a product with different consumers. This study aims to present a conceptual model in the MTS-MTO hibrid system based on customer order decoupling point (CODP) which is adjusted to product characteristics, production characteristics and market characteristics in the shrimp agroindustry. The results of the study are presented in a business process model template that describes the order of decisions for storing products or making products to fulfill orders and conceptual models in the form of diagrams named the CODP conceptual model on shrimp agroindustry.