product innovations
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Abstract This paper explores how firms engage in corporate entrepreneurship through programmes, and what kind of outcomes they achieve in terms of innovations. Insights are drawn from four cases of organisations that engaged in corporate entrepreneurial activities. The paper identifies two dimensions of corporate entrepreneurship programmes as idea themes, indicating whether programmes are designed with specific themes in mind, and idea ownership, indicating whether there is a dedicated team to focus on new ideas, or not. These dimensions are under the direct control of management. Based on these two dimensions, four models of corporate entrepreneurial activities are presented linking each of these models to one of the four cases of product innovations (product line extensions, product improvements, new products, start-up businesses). By drawing on the insights of the effectuation and causation logics, the paper provides a fresh perspective of corporate entrepreneurship programmes in an emerging, non-Western cultural setup and the product innovation context. This is primarily done by introducing a 2 × 2 matrix regarding corporate entrepreneurship idea themes and idea ownership in an emerging context.

Abstract    Bakery product innovation is a food that is currently a trend and has a great opportunity to be developed. Another goal is to trigger the productivity of the household culinary business, which is mostly practiced by housewives in Benda Baru Village, South Tangerang, especially in the current state of the COVID-19 pandemic. The method used in this activity is the provision of material, direct practice, and assistance in making rolls with stuffing using pineapple jam as one of the bakery product innovations. The results of the training show that the results of the gain score on knowledge before and after training show a gain value of 0.66 in the range of 0.3 g 0.7, meaning that the increase in knowledge is in the medium category. The results of the satisfaction level of participants showed that in the material aspect 52.6% stated it was very clear, 21.1% stated it was clear and 26.3% said it was quite clear; the suitability of the material 100% states it is very suitable; delivery of explanations of materials, tools and product manufacturing processes 52.6% stated very clear, 21.1% stated clear and 26.3% stated quite clear; the sound and picture quality in the training video showed that 42.1% said it was very good, 36.8% said it was good and 21.1% said it was quite good; the time or duration of the training video shows 94.7% said it was enough and 5.3% said it was too long; 100% interest in making the product stated that they were interested, the feasibility of the roll product for consumption 100% of the participants stated that it was feasible; The feasibility of the product to be marketed shows 100% stating that it is feasible; the attractiveness of bread roll products for practice shows 47.4% said it was very interesting, 47.4% said it was interesting and 5.2% said it was quite interesting; the relevance of the application material 47.4% said it was very good and 52.6% said it was good. Meanwhile, the results of the level of preference for training products show that the average value of the assessment is ; the color aspect of rolls 4.52 which is in the category close to very like; the rating of preference for the aroma aspect of rolls is 4.16 which is in the like category; the texture/softness aspect of the rolls is 4.39 which is in the like category. the taste aspect of rolls is 4.26 which is in the like category; the color of pineapple jam is 4.39 which is in the like category; the color aspect of pineapple jam is 4.12 which is in the like category; The chocolate cheese roll was the most preferred by the trainees. The conclusion in the training participants were satisfied with the increase in the level of moderate knowledge and chocolate cheese rolls as the most preferred training product.   Abstrak   Inovasi produk bakery merupakan makanan yang sedang trend saat ini dan memiliki peluang yang besar untuk dikembangkan. Tujuannya lainnya adalah untuk memicu produktivitas usaha kuliner rumah  tangga yang banyak digeluti oleh ibu-ibu rumah tangga di desa Benda Baru, Tangerang Selatan terutama dalam kondisi pandemi covid-19 seperti sekarang ini. Metode yang digunakan dalam kegiatan ini adalah pemberian materi, praktek secara langsung, dan pendampingan pembuatan produk roti gulung dengan isian  menggunakan selai buah nanas sebagai salah satu inovasi produk bakery. Hasil pelatihan menunjukkan bahwa Hasil nilai gain skor pada pengetahuan sebelum dan sesudah pelatihan menunjukkan nilai gain 0,66 berada pada rentangan 0,3 ≤ g ≤ 0,7 artinya peningkatan pengetahuan berada pada kategori sedang. Hasil tingkat kepuasan peserta menunjukkan bahwa pada aspek materi 52,6% menyatakan sangat jelas, 21,1% menyatakan jelas dan 26,3% menyatakan cukup jelas; kesesuaian materi 100%  menyatakan sangat sesuai; penyampaian penjelasan bahan, alat dan proses pembuatan produk 52,6% menyatakan sangat jelas, 21,1% menyatakan jelas dan 26,3% menyatakan cukup jelas; kualitas suara dan gambar pada video pelatihan didapatkan bahwa 42,1% menyatakan sangat baik, 36,8% menyatakan baik dan 21,1% menytakan cukup baik; waktu atau durasi tayangan video pelatihan 94,7% menyatakan cukup dan 5,3% menyatakan terlalu lama; ketertarikan  membuat produk 100% menyatakan tertarik, kelayakan produk roti gulung untuk dikonsumsi 100% peserta menyatakan layak; Kelayakan produk untuk dipasarkan  menunjukkan 100% menyatakan layak; kemenarikkan produk roti gulung untuk dipraktekkan menunjukkan 47,4% menyatakan sangat menarik,  47,4% menyatakan menarik dan 5,2% menyatakan cukup menarik; keterkaitan materi aplikasi 47,4% menyatakan sangat baik dan 52,6% menyatakan baik. Sedangkat untuk hasil tingkat kesukaan pada produk pelatihan menunjukkan bahwa nilai  rata-rata penilaian ; aspek warna roti gulung 4,52 yang berada pada kategori mendekati sangat suka; penilaian kesukaan pada aspek aroma roti gulung adalah 4,16 yang berada pada kategori suka; aspek tekstur/kelembutan roti gulung adalah 4, 39 yang berada pada kategori suka. aspek rasa roti gulung adalah 4,26 yang berada pada kategori suka; warna selai nanas adalah 4,39 yang berada pada kategori suka; aspek warna selai nanas adalah 4,12 yang berada pada kategori suka; Roti gulung cokelat keju adalah yang paling disukai oleh peserta pelatihan. Kesimpulan dalam pelatihan peserta puas dengan kenaikan tingkat pengetahuan sedang dan roti gulung cokelat keju sebagai produk pelatihan  yang paling disukai.

Tempeh is a fermented food from soybean seeds using the fungus Rhizopus oligosporus. Tempeh is usually made from ordinary fermented soybeans. However, there are various types of beans besides ordinary soybeans, one of which is black soybeans. Food product innovation is closely related to consumer acceptance. Acceptance can be measured using organoleptic test. Organoleptic testing is an important component in the process of making food product innovations. In this study, tempeh was made with a mixture of soybeans and black soybeans in a ratio of 50:50. The resulting tempeh was then tested organoleptically including the parameters of color, texture, aroma, and overall and compared with commercial tempeh on 45 panelists. Based on this research, it is known that the overall parameters, namely color, texture, aroma, and overall in soybean tempeh and 50:50 black soybeans have lower acceptability than commercial tempeh so that further development of these products is needed so that consumer acceptance is higher increase.

This article demonstrates how an expanding population of artists in the seventeenth-century Dutch Republic was connected artistically, and how such connections were translated into artistic innovations that fuelled the rapid flourishing of Dutch arts and the art market. It does so by conceptualising and visualising an art-historical network of iconography that, for the first time, connects artists not through social relations but through shared subject matters. Using network analysis, this study revisits the definition of product innovations used by the socio-economic art historian John Michael Montias. It further demonstrates that painters’ choices of subject matter, styles, and qualities were often unrelated while artists’ thematic connections had little to do with their social relations and the location of their residence. Rather, the choices of subject matter were subject to market forces and rooted deeply in an artist’s ability, ambition, and marketing strategy. Lastly, this article visualises the artistic network implied in Rembrandt’s rivals by Eric Jan Sluijter, which helps explain the breakaway success of the Dismissal of Hagar paintings.

During the Covid-19 pandemic, teacher problems increased to maintain the effective implementation of mathematics learning. The available classical and individual concrete manipulative product innovations cannot be used in learning because learning policies during the pandemic still have to be carried out as distance learning. To overcome this problem, assistance was carried out in making videos of using concrete manipulatives to MGMP as concrete manipulative virtualization. The results of this activity show that there is an increase in the average score of the overall pre-self test competence to the post-self test. The same is true for each competency. In addition to producing video products on target, video quality is better, as well as increasing personal partners who act as actors and narrators. As a suggestion in this activity, mentoring continues to be carried out on an ongoing basis as a stage of diffusion of other innovation products and guidance for MGMP and partners of this activity can transmit to other MGMP member teachers.

Master data governance is not a new field, and it has existed since the early 90s (8). However, the demand for master data governance has been rising recently due to the ever-increasing demand for cost optimization, faster product innovations, compliance with the set rules and regulations, and competitive advantage in the business field. One of the areas in which companies can achieve master data governance is through maintaining consistent data quality. Handling data is one of the pain areas in most companies due to the complicities involved in managing data. Still, companies that succeed in handling data compete well in their business since data leads to optimal decision-making. Data mismatch is putting so many companies projecting to accelerate their growth on brakes. This paper outlines the best practices of master data governance, which can help the companies solve and improve their odds in data governance and improve their business quickly, predictably when planning and implementing the decisions made.

The company as an entity that does business in producing and selling its products to consumers, cannot be separated from the environment around the company. This is because the company will produce products that will be sold for the desired profitability and affect the surrounding environment, so the company is also required to creating shared value, which have an impact on the problem of business sustainability. The purpose of this study was to obtain empirical evidence of customer perceptions about the benefits of creating shared value activities and business sustainability of PT Unilever Indonesia Tbk on the products purchased. The population to be sampled is a randomly selected Unilever product customer in West Jakarta, who has the same chance of being selected as a sample. The research sample was 30 samples. Customers have responded well to the benefits of creating shared value for their own customers and have a positive impact on the company because it will benefit the sustainability of PT Unilever Indonesia Tbk. The result of the customer's perception of the benefits of creating shared value is a higher percentage of agree that the product is easy to find because it has a good logistics system and competitive advantage over Unilever's product innovations. The samples were taken only from West Jakarta, so the results cannot be generalized to all Unilever product customers in Indonesia. This research is expected to improve the company's reputation for the benefits of creating shared value activities and their impact on the business sustainability of PT Unilever Indonesia Tbk.Perusahaan sebagai entitas yang melakukan bisnis dalam memproduksi dan menjual produknya terhadap konsumen, tidak terlepas dari lingkungan sekitar perusahaan berada.  Hal ini dikarenakan perusahaan akan memproduksi produk yang akan dijual untuk profitabilitas yang diinginkan dan mempengaruhi lingkungan sekitar, maka perusahaan pun dituntut untuk melakukan creating shared value, yang berdampak pada masalah keberlanjutan usahanya.  Tujuan dari penelitian ini adalah untuk memperoleh bukti empiris persepsi pelanggan tentang manfaat kegiatan creating shared value dan keberlanjutan usaha PT Unilever Indonesia Tbk terhadap produk yang dibeli. Populasi yang akan dijadikan sampel adalah pelanggan produk Unilever di Jakarta Barat yang dipilih secara acak, yang memiliki peluang yang sama untuk dipilih menjadi sampel. Sampel penelitian sebanyak 30 sampel. Pelanggan telah merespon dengan baik manfaat kegiatan creating shared value bagi pelanggannya sendiri serta berdampak positif bagi perusahaan karena akan bermanfaat bagi keberlanjutan PT Unilever Indonesia Tbk. Hasil dari persepsi pelanggan terhadap manfaat kegiatan creating shared value lebih tinggi persentase setujunya terletak pada produk yang mudah dicari karena memiliki sistem logistik yang baik dan keunggulan kompetitif atas inovasi produk Unilever. Sampel yang diambil hanya dari Jakarta Barat, sehingga hasilnya tidak bisa dijadikan generalisasi untuk semua pelanggan produk Unilever di Indonesia. Penelitian ini diharapkan dapat meningkatkan reputasi perusahaan atas manfaat kegiatan creating shared value dan dampaknya terhadap keberlanjutan usaha PT Unilever Indonesia Tbk.

Knowledge about food nutrition for toddlers and the ability to buy nutritious food are important factors in toddlers parenting. Kelurahan Rawa Badak Selatan (KRBS) is one of area in Koja Subdistrict, North Jakarta which dominated by toddlers whose nutritional status needs to be improved. CSR PT. Pertamina Integrated Terminal Jakarta carried out the Serba Unsur Lele (SULE) program as a community empowerment strategy by create various product innovations from catfish and catfish bone by-product. The aim of this activities is Bunda Koja community, including mothers of toddlers, are able to improve the knowledge and skills of catfish products processing and build a growing business, some products that routinely given to toddlers are expected to give a positive impact for toddler nutrition. This program consisted of training and the application of mentoring. The series of programs include training on catfish products innovation training, management of catfish production, and product marketing. The innovations been developed for production is nuggets, abon, and catfish stick. Catfish bones by- product are processed into crackers, tempe chips, and fish bone biscuits. Abon, nuggets, crackers and tempeh chips have been through the production and marketing stages. This activity succeeded in having a positive impact especially for mothers of toddlers, could receive the additional income from the catfish product business. The more catfish products innovation which will be developed is expected to become a business so that it can have a positive impact on the economy of the Bunda Koja community, mothers of toddlers, and the surrounding community.