Supply Chain Risk Management Study of the Indonesian Seaweed Industry (original) (raw)

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Tuna nes (not elsewhere specified), fresh or chilled, whole (HS 030239

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References (237)

  1. -1 Export volume and its value of shrimp, tuna and seaweed from 2009 to 2013 .........
  2. -1 The standard requirements of Gracilaria cultivation in a pond ................................
  3. -2 Sources and types of commercially used hydrocolloids .........................................
  4. -3 The different features of carrageenan, agar, and alginate ...................................... 2-4 The specific characteristics of kappa, iota and lambda carrageenan......................
  5. -5 Types of agar, their applications, and sources of seaweed ....................................
  6. -6 The geographic harvest of Eucheuma in the world ................................................
  7. -7 Production and value of Eucheuma and Gracilaria in the ten major area of seaweed cultivation ..............................................................................................................
  8. -8 Sales volume, sales value, and price of carrageenan, agar, and alginates ............
  9. -9 The geographic distribution of carrageenan production ......................................... 2-10 New product development activities by application containing refined carrageenan (RC) and semi-refined carrageenan (SRC) in the periods 2001-2006 and 2006- 2011 ......................................................................................................................
  10. -11 Global new product development by region containing refined carrageenan (RC) and semi-refined carrageenan (SRC) in the periods 2001-2006 and 2006 -2011 .
  11. 2-12 Value of export and import of carrageenan (HS code 130239) worldwide from 2010 to 2013 in US$ .......................................................................................................
  12. -13 Volume of agar production in the world in 1999 and 2009 ...................................... 2-14 Volume of agar market segments (tons) ................................................................ 2-15 The value of export and import of agar (HS code 130231) worldwide from 2010 to 2013 in US$ ...........................................................................................................
  13. -1 The main and secondary areas of a seaweed supply chain ...................................
  14. -2 National standards for raw dried seaweed of Eucheuma and Gracilaria ................
  15. -3 Price of seaweed in the domestic market in 2013 ..................................................
  16. -4 Capacity and location of carrageenan and agar companies in Indonesia ...............
  17. -5 Utilization of carrageenan and agar in domestic and foreign market ......................
  18. -6 Input and output of ATC production .......................................................................
  19. -7 Input and output of SRC production .......................................................................
  20. -8 Input and output of RC production .........................................................................
  21. -9 Input and output of agar production ....................................................................... 3-10 Comparison of the main input for producing 1 kg of ATC, SRC, RC and agar ........
  22. -1 Respondents for risk identification in the seaweed supply chain ............................
  23. -2 Process risk sources with their causes and effects of carrageenan .......................
  24. -3 Control risk sources with their causes and effects..................................................
  25. -4 Supply risk sources with their causes and effects ..................................................
  26. -5 Demand risk sources with their causes and effects ................................................
  27. -6 External risk sources with their causes and effects ................................................
  28. -7 The frequency and impacts of risk sources using Likert scale (7 points) ................
  29. -1 Alternative of risk mitigation strategies in a seaweed supply chain ......................
  30. -2 Five level of collaborations and their characteristics .............................................
  31. -3 Alternatives and criteria of risk mitigation strategies in a seaweed supply chain ...
  32. -4 Scale for the qualitative attributes ......................................................................... 5-5 Values of criterion of each alternative for mitigating seaweed supply chain risk ...
  33. -6 Outranking relations and flows .............................................................................
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