STRATEGI TEKNOLOGI DAN MANAJEMEN INOVASI INDUSTRI TEPUNG KASAVA FERMENTASI
ABSTRACT: Many technology
research institutes and university research and development can not be applied
by the user community and industry. The result is less a role in improving the
welfare of society. Required critical
reviews of technology
and innovation management
strategies to generate
technologies relevant to the needs of society and industry. The study was
conducted by taking the case
of the cassava
starch fermentation industry.
The purpose of
this study is (a)
acquired technology strategy
to improve the
quality of fermented
cassava flour, added
value, competitiveness, and usability, as well as (b) obtained by way of
management or management of technological
innovation that fermented
cassava flour can
be applied to the
industry, providing benefits,
benefits and further
foster innovation. Technology
strategy fermented cassava
flour industry in the
form of: (1)
the development of
cassava starch fermentation, (2) development of product diversity flour as necessary to
market the composite flour technology, (3) flour over the dough expands
when made, (4)
development of a
product of high
nutritional value with fortification technology,
(5) the development
of a more
rapid fermentation technology,
(6) the development of
fermented cassava flour production
technology zero waste.
Management or management of
innovation is done
by: (a) search
technology required product
market (easy, cheap, fast),
(b) selecting appropriate
technology industry capacity,
(c) development of technology that can be controlled, (d)
select technology products required penndek term and long term. Innovation
management needs to be done
properly so that
the resulting innovation
can diindustrikan, generate benefits,
maximum and sustainable
benefits. Management of
innovation that will either encourage the birth of new innovations that can applied in industry and provide greater
benefits.
Penulis: Misgiyarta, Syamsul
Mu’arif, Yandra Arkenan
Kode Jurnal: jptindustridd130039
