Research Article
Agile Approach to Minimize Risk Product Innovation in Functional Food Creative Industry
@INPROCEEDINGS{10.4108/eai.6-12-2018.2286325, author={Deasy Kartika Rahayu Kuncoro and Wara Widyarini Endah Saptaningtyas}, title={Agile Approach to Minimize Risk Product Innovation in Functional Food Creative Industry}, proceedings={Proceedings of the 1st Sampoerna University-AFBE International Conference, SU-AFBE 2018, 6-7 December 2018, Jakarta Indonesia}, publisher={EAI}, proceedings_a={SU-AFBE}, year={2019}, month={8}, keywords={agile risk swot food industry}, doi={10.4108/eai.6-12-2018.2286325} }- Deasy Kartika Rahayu Kuncoro
Wara Widyarini Endah Saptaningtyas
Year: 2019
Agile Approach to Minimize Risk Product Innovation in Functional Food Creative Industry
SU-AFBE
EAI
DOI: 10.4108/eai.6-12-2018.2286325
Abstract
Product innovation is one of the most risk activities in business. Innovation purposed at delivering disruptive impact, or creating new market spaces or step-changes in product, process or business-model performance. The heart of the Agile method in product development is the use of a series of rapid, iterative learning loops, and become an integrated perspective in whole aspects in built to breakthrough innovation and create new source of value. This research purpose to implement the agile path method in food product innovation and how this approach can minimize risks which occur during disruptive condition. To reach the aim of this research, three major stages were conducted in lemongrass tea as functional food industry which were (1) Identify and analyse risk factor based on its complexity and adaptiveness, (2) Build the SWOT framework based on risk identification, and (3) Choose and analyse the best agile approach from SWOT Strategies. As the result, WT (weakness-threat) strategy has been chosen based on risk perception and become the key factor for the development of lemongrass tea to reach global market.