FAKTOR-FAKTOR YANG MEMPENGARUHI PRODUSEN MIE INSTAN DALAM PENERAPAN STANDAR NASIONAL INDONESIAJournal: Buletin Ilmiah Litbang Perdagangan (Vol.7, No. 1)
Publication Date: 2013-07-31
Authors : Bagas Haryotejo;
Page : 111-127
Keywords : SNI Sukarela; Mie Instan; Penerapan SNI; Brand Image; Voluntary SNI; Instant Noodles; SNI Implementation;
Currently a number of consumer food products in the market, such as instant noodles, are not required to meet Indonesian National Standards (SNI). This study analyses what drives instant noodle manufacturers to voluntarily apply SNI and the perceptions of instant noodle manufacturers in implementing the SNI using Decision Matrix Analysis (DMA) and Cost and Benefit Analysis. This study finds that key factors in a manufacturer's decision to voluntarily implement the SNI are whether it understands the SNI documentation and the capability of the supporting organizations such as product certification and supervision and oversight bodies. Using cost and benefit analysis this study finds that companies believe that they benefit from an improved “image” if they implement SNI. The biggest cost in voluntarily implementing the SNI is in establishing a certified testing laboratory. In order to support the implementation of the SNI, socialization and assistance to manufacturers should be conducted, incentives should be provided for the establishment of laboratory infrastructure, and the process to obtain an SNI certificate should be streamlined.
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