Article Per Year (5 Year)
p-Index From 2021 - 2026
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This Author published in this journals
All Journal TIJAB (The International Journal of Applied Business) International Journal of Business, Marketing, Economics & Leadership
Amalina Nur Wahyuningtyas
Universitas Mulawarman
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance

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The Circular Economy Model of Kefir MSMEs: Combining Waste Valorization with Enterprise Sustainability Cori Qamara; I Putu Gede Didik Widiarta; Amalina Nur Wahyuningtyas; Kirana Dara Dinanti Adiputra; Made Hardinata Wijakesuma
TIJAB (The International Journal of Applied Business) Vol. 10 No. 2 (2026): JUNE 2026
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/tijab.v10.I2.2026.85380

Abstract

Background: To combat environmental degradation and resource scarcity, a global shift from a linear to a circular economy is necessary. Kefir production offers significant potential for the circular economy by leveraging by-products such as whey and ricotta. Objective: This study describes the application of circular economy concepts within a kefir microenterprise in Samarinda, Indonesia, focusing on waste-recycling practices, profitability patterns, and sustainable business strategies. Method: A mixed-method approach combining digital ethnography, e-commerce data analysis, and indirect cost calculation was used to identify circular processes and their association with production costs. Results: Local producers have successfully transformed waste into functional foods and cosmetics. This study demonstrates that these producers naturally apply circular economy principles through practical experience. Converting by‑products into revenue streams helps offset the low profit margins of basic products, given the large gap between market prices and production costs. Conclusion: The growth and resilience of micro, small, and medium enterprises (MSMEs) in the kefir sector align with sustainability concepts. This article suggests strengthening value chain integration and encouraging greater collaboration among stakeholders to make the transition to a circular model more effective. Keywords: dairy product; fermented product; green economy; sustainability; waste valorization
Evaluation of the Value Added Cream Cheese Production in Samarinda Cori Qamara; Amalina Nur Wahyuningtyas; I Putu Gede Didik Widiarta; Novemia Fatmarischa
International Journal of Business, Marketing, Economics & Leadership (IJBMEL) Vol. 3 No. 1 (2026): February: International Journal of Business, Marketing, Economics & Leadership
Publisher : LPPM STIE Kasih Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70142/ijbmel.v3i1.338

Abstract

There are chances for small and medium-sized businesses (SMEs) to boost local agricultural economies and increase profitability due to the rising demand for value-added dairy products.  This study uses the Hayami approach to evaluate the value distribution along the production chain in order to investigate the economic potential of cream cheese production in Samarinda, Indonesia.  In-depth producer interviews, cost documentation, questionnaires, and production process observations were used to gather primary data.  Identifying the main cost components and evaluating value generation at the processing step were the main objectives of the investigation.  The results show that processing adds a substantial amount to the total product value, with the acquisition of raw materials and packaging being the main sources of expense. Maximizing by-products like whey, implementing cost-effective packaging, and optimizing input sourcing are all ways to boost profitability. According to the report, local cream cheese makers can become more resilient and competitive by focusing on specialized markets, improving branding, and fortifying supply chain integration. These observations serve as the foundation for business plans and regulatory suggestions meant to promote long-term expansion in the artisanal dairy industry.
Co-Authors Cori Qamara I Putu Gede Didik Widiarta Kirana Dara Dinanti Adiputra Made Hardinata Wijakesuma Novemia Fatmarischa