Product-service system method to measure sustainability level of traditional smoked fish processing industries

Abstract

Abstract. Small Medium Enterprise's (SME) of traditional fish processing at Semarang, Central Java, Indonesia still focus their business on gain more profits. Sustainability aspect has not received enough attention yet. This study aims to review the sustainability level of SME smoked fish Semarang using product service system (PSS) method. PSS consists of three dimensions (1) Environment, (2) Socio-cultural and (3) Economic. Each dimension consists of 6 criteria's. PSS not only assess the level of sustainability but also formulated the recommendation to increase the industries sustainability level. Sustainability assessment and recommendations formulation is guided by a check-list form. Then, the portfolio diagram used to select these recommendations according to its feasibility to be implemented and its importance for the industries. The result of sustainability assessment for traditional fish processing is 0.44, categorized as medium level. The recommendations for the environmental dimension are (1) use of liquid smoke on fish processing and (2) use of wastewater treatment with anaerobic ponds Recommendation for the socio-cultural dimension is use personal protective tool to reduce worker risk on safety and health. Recommendation for the economic dimension is used social media for product marketing and increasing the economic value of fish lung wastes. Recommendations are then illustrated in a diagram in the form of radar sustainability.

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Consumer Preferences for The Design of Smoked Fish Packaging Using Conjoint Analysis

“…In collecting conjoint data, respondents were first made informed that the assessment here is only related to the outer packaging. The smoked fish in the packaging has been vacuumed to prolong life and maintain its quality (Huss, 1997;Ibrahim et al, 2008;Purwaningsih et al, 2018). The conjoint analysis is done with the help of SPSS software.…”

“…The material in question is the outer material of smoked fish packaging. The respondents have been told that the best-smoked fish packaging is by vacuum (Huss, 1997;Ibrahim et al, 2008;Purwaningsih et al, 2018). It's just that there is a need for external packaging that can provide attraction from the side of the sale.…”

“…The current research was inspired by research works conducted by Heide and Olsen (2017) and Carlucci et al (2015) which stated that the packaging of marine products received less attention from researchers. Research on smoked fish packaging has only focused on its functional side to increase product life (Ibrahim et al, 2008;Olayemi et al, 2015;Purwaningsih et al, 2018). Meanwhile, research on smoked fish packaging design that focuses on improving and expanding markets has never existed.…”