Search results for: Ana-Marija Stjepić

Authors: Dalia Suša Vugec, Ana-Marija Stjepić, Darija Ivandić Vidović

Abstract:

Digital transformation is one of the latest trends on the global market. In order to maintain the competitive advantage and sustainability, increasing number of organizations are conducting digital transformation processes. Those organizations are changing their business processes and creating new business models with the help of digital technologies. In that sense, one should also observe the role of business process management (BPM) and its maturity in driving digital transformation. Therefore, the goal of this paper is to investigate the role of BPM in digital transformation process within one organization. Since experiences from practice show that organizations from financial sector could be observed as leaders in digital transformation, an insurance company has been selected to participate in the study. That company has been selected due to the high level of its BPM maturity and the fact that it has previously been through a digital transformation process. In order to fulfill the goals of the paper, several interviews, as well as questionnaires, have been conducted within the selected company. The results are presented in a form of a case study. Results indicate that digital transformation process within the observed company has been successful, with special focus on the development of digital strategy, BPM and change management. The role of BPM in the digital transformation of the observed company is further discussed in the paper.

Keywords: Business process management, case study, Croatia, digital transformation, insurance company.

Authors: Vladimir M. Tomović, Branislav V. Šojić, Predrag M. Ikonić, Ljiljana S. Petrović, Anamarija I. Mandić, Natalija R. Džinić, Snežana B. Škaljac, Tatjana A. Tasić, Marija R. Jokanović

Abstract:

In this paper influence of packaging method (vacuum and modified atmosphere packaging) on lipid oxidative stability and sensory properties of odor and taste of the traditional sausage Petrovská klobása were examined. These parameters were examined during storage period (7 months). In the end of storage period, vacuum packed sausage showed better oxidative stability. Propanal content was significantly lower (P<0.05) in vacuum packed sausage compared to these values in unpacked and modified atmosphere packaging sausage. Hexanal content in vacuum packed sausage was 1.85 μg/g, in MAP sausage 2.98 μg/g and in unpacked sausage 4.94 μg/g. After 2 and 7 months of storage, sausages packed in vacuum had the highest grades for sensory properties of odor and taste.

Keywords: Lipid oxidation, MAP, sensory properties, traditional sausage, vacuum.

Authors: Ana-Marija Stjepić, Luka Sušac, Dalia Suša Vugec

Abstract:

In the last few years, examples from scientific literature and business practices show that the adoption of technological innovations increases enterprises' performance. Recently, when it comes to the field of information technology innovation, business intelligence systems (BISs) have drawn a significant amount of attention of the scientific circles. BISs can be understood as a form of technological innovation which can bring certain benefits to the organizations that are adopting it. Therefore, the aim of this paper is twofold: (1) to define determinants of successful BISs adoption in small and medium enterprises and thus contribute to this neglected research area and (2) to present the current state of BISs adoption in small and medium-sized companies. In order to do so, determinants are defined and classified into three dimensions, according to the Technology – Organization – Environment (TOE) theoretical framework that describes the impact of each dimension on technological innovations adoption. Moreover, paper brings a case study presenting the adoption of BISs in practice within an organization from tertiary (service) industry sector. Based on the results of the study, guidelines for more efficient, faster and easier BISs adoption are presented.

Keywords: Adoption, business intelligence, business intelligence systems, case study, TOE framework.

Authors: Ana-Marija Stjepić, Dalia Suša Vugec

Abstract:

Today, digital transformation is one of the leading topics that occupy the attention of scientific circles and business experts. Organizational success is most often reflected through the successful managing of business processes. Given the growing market for digital innovations and its ever-increasing impact on business, organizations need to be prepared for organizational changes that come with the digital era. In order to maintain their competitive advantage in the global market, organizations must adapt their processes to new digitalization conditions. The main goal of this study is to point out the link between the digital transformation and the business process management concept. Therefore, in order to contribute to the scientific field that explores the potential relation between business process management concept and digital transformation, a literature review has been conducted. Papers have been searched within the Business Process Management Journal by keywords related to the term digital transformation. Selected papers have been analyzed according to the topic, type of publication, year of publication, keywords, etc. The results reveal a growing number of papers published on the topic of digital transformation to the Business Process Management Journal, but the lack of case studies. This paper contributes to the extension of academic literature in this important, yet insufficiently researched, scientific field that creates the bond between two strong concepts of digital transformation and business process management.

Keywords: Business process management, digital transformation, digitalization, process change.

Authors: Branislav V. Šojić, Ljiljana S. Petrović, Vladimir M. Tomović, Natalija R. Džinić, Anamarija I. Mandić, Snežana B. Škaljac, Marija R. Jokanović, Predrag M. Ikonić, Tatjana A. Tasić, Ivana J. Sedej

Abstract:

The influence of ripening conditions (traditional and industrial) on oxidative and sensory stability of dry fermented sausage (Petrovská klobása), during 7 months of storage, was investigated. During the storage period the content of free fatty acids was significantly higher (P<0.05), while the content of malondialdehyde was significantly lower in the sausage subjected to traditional conditions of drying. At the end of the storage period, content of hexanal in the sausage subjected to traditional conditions of ripening (1.67μg/g) was significantly lower (P<0.05) in comparison with this content in the sausage subjected to industrial conditions of ripening (4.94µg/g). Traditional conditions of ripening at lower temperatures have led to better sensory properties of odor and taste of traditional dry fermented sausage, Petrovská klobása after 2 and 7 months of storage.

Keywords: Lipid oxidation, Petrovská klobása, sensory stability, storage time.

Authors: Aleksandra Mišan, Bojana Šarić, Nataša Nedeljković, Mladenka Pestorić, Pavle Jovanov, Milica Pojić, Jelena Tomić, Bojana Filipčev, Miroslav Hadnađev, Anamarija Mandić

Abstract:

With the aim of improving nutritional profile and antioxidant capacity of gluten-free cookies, blueberry pomace, by-product of juice production, was processed into a new food ingredient by drying and grinding and used for a gluten-free cookie formulation. Since the quality of a baked product is highly influenced by the baking conditions, the objective of this work was to optimize the baking time and thickness of dough pieces, by applying Response Surface Methodology (RSM) in order to obtain the best technological quality of the cookies. The experiments were carried out according to a Central Composite Design (CCD) by selecting the dough thickness and baking time as independent variables, while hardness, color parameters (L*, a* and b* values), water activity, diameter and short/long ratio were response variables. According to the results of RSM analysis, the baking time of 13.74min and dough thickness of 4.08mm was found to be the optimal for the baking temperature of 170°C. As similar optimal parameters were obtained by previously conducted experiment based on sensory analysis, response surface methodology (RSM) can be considered as a suitable approach to optimize the baking process.

Keywords: Baking process, blueberry pomace, gluten-free cookies, Response Surface Methodology.