IoT Based Less-Contact System on Sauce Production for Small Enterprises
The Covid-19 pandemic has plunged small enterprises, especially those engaged in the food sector, into a slump. the main reason is that the production process is very traditional, thus allowing a lot of contact between the chef and the ingredients. To reduce the risk of Covid 19, this research made...
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| Autores principales: | , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Tamkang University Press
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/28d88089e0fb4a2abab1b8079b951614 |
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| Sumario: | The Covid-19 pandemic has plunged small enterprises, especially those engaged in the food sector, into a slump. the main reason is that the production process is very traditional, thus allowing a lot of contact between the chef and the ingredients. To reduce the risk of Covid 19, this research made a breakthrough by adopting Internet of Things (IoT) technology as a less contact system (LCS), where the production process, marketing to products reaching consumers have minimal contact with humans. This research is an experimental study as a pilot project in the economic revival of small enterprises in Indonesia. We have applied LCS to local sauce companies operating with traditional equipment in Indonesia. The production process is updated from traditional systems to less contact with the help of IoT and smartphones. The novelty of this research lies in the integrated technology and economy starting from the production process, selecting recipes to online marketing. Thus, these companies can compete again to maintain business continuity. The LCS approach has been tested for its feasibility from both technical and economic aspects so that it can be widely applied to help revive the survival of traditional food companies. |
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