Subhekti, Andy (2017) Strategi Pengembangan Aplikasi Tracking Kuliner Halal Pada Restoran Halal Dan Hotel Syariah Di Malang Raya. Sarjana thesis, Universitas Brawijaya.
Abstract
Pariwisata syariah adalah dimensi baru wisata religi yang mempunyai potensi bisnis sangat progresif tingkat pertumbuhannya dan prospektif. Saat ini, masih banyak restoran belum bersertifikat halal dan jumlah peginapan syariah masih sedikit, sehingga membuat wisatawan kesulitan mencari informasi tersebut. Berdasarkan permasalahan tersebut, aplikasi tracking kuliner halal dapat membantu wisatawan untuk mencari informasi tersebut. Aplikasi ini merupakan sebuah aplikasi yang menyediakan informasi mengenai kuliner yang sudah tersertifikasi halal oleh LPPOM MUI atau Akad Halal MUI Malang. Tujuan penelitian ini yaitu mengidentifikasi kriteria dan alternatif strategi pengembangan aplikasi tracking kuliner halal, merumuskan bobot prioritas strategi pengembangan aplikasi tracking kuliner halal dan merumuskan perangkingan strategi pengembangan aplikasi tracking kuliner halal. Penelitian ini dilakukan pada restoran halal dan hotel syariah di Malang Raya. Pengolahan data menggunakan metode Analytical Hierarchy Process (AHP) untuk mendapatkan bobot pada masing-masing kriteria dan Technique For Order Preference by Similarity to Ideal Solution (TOPSIS) digunakan untuk perangkingan alternatif strategi pengembangan aplikasi tracking kuliner halal Hasil penelitian menunjukan urutan prioritas kriteria yang digunakan adalah konten (0,486), desain (0,227), user friendly (0,207), dan organisasi (0,080). Urutan bobot prioritas alternatif strategi yang digunakan adalah memberikan informasi terbaru (0,283), mengubah tampilan lebih menarik (0,223), menambahkan fitur interaktif (0,160), menambahkan fitur dua bahasa (0,125), menambahkan panduan aplikasi (0,110), dan menampilkan jenis sertifikasi halal (0,099). Urutan prioritas sub xiv alternatif strategi memberikan informasi terbaru dari nilai kepentingan tertinggi yaitu melengkapi dan memperbarui informasi menu, harga dan gambar (63,1%), memperbarui status sertifikasi halal (24,9%), dan memperbaiki daftar kategori (11,5%). Urutan prioritas sub alternatif strategi mengubah tampilan lebih menarik dari nilai kepentingan tertinggi yaitu membedakan template/ pola menu pada tiap kategori (53%), mengubah layout lebih inovatif (34,4%), mengubah warna dan font tulisan lebih menarik (12,6%). Urutan prioritas sub alternatif strategi menambahkan fitur interaktif dari nilai kepentingan tertinggi yaitu menambahkan fitur bantuan (39,8%), memperbaiki masalah akses aplikasi (31,1%), menambahkan fitur keranjang belanja atau pemesanan produk (29,1%).
English Abstract
Sharia tourism is new dimension more extensive than a religious tourism with business potential very progressive and prospective. Now there are many restaurants have not been certified halal and the number of sharia accommodations is still a bit, so as to make tourists are difficult to find the information. Based on these problems, halal culinary application tracking can help tourists to find the information. This application is an application that provides information about the culinary have been certified halal by LPPOM MUI or Akad Halal Malang. The purpose of this research that is identify criteria and alternative development strategy halal culinary tracking application, formulate priority weight of development strategy halal culinary tracking application dan formulate rank of development strategy halal culinary tracking application. This research was conducted at halal restaurants and sharia hotels in Malang Raya. Data processing uses Analytical Hierarchy Process (AHP) method to get weight in each criteria and uses Technique For Order Preference by Similarity to Ideal Solution (TOPSIS) to rank alternative development strategy of halal culinary tracking application. The results of research showed the scale of priority the criteria is content (0,486), design (0,227), user friendly (0,207), and organization (0,080). The order weight priority alternative strategy is to provide the latest information (0,283) , change the appearance more interesting (0,223), add interactive feature (0,160), add a feature two languages (0,125), add a guide application (0,110), and to show type halal certification (0,099). The order of priority sub alternative strategy provides the latest information than the value of the highest interest is complement and update the menu, prices, and images (63.1%), xvi updating the status of halal certification (24.9%), and fixing the list of categories (11.5%), The order of priority sub alternative strategies to change the appearace of more interesting than the value of the highest interest is distinguish template/ pattern of menu in each category (53%), change the layout of the more innovative (34.4%), and change the color and font more attractive (12.6%). The order of priority sub alternative strategy to add interactive features than the value of the highest interest is add help feature (39.8%), fixing application access problems (31.1%), and add shopping cart or order products features (29.1%).
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/38/051701615 |
| Uncontrolled Keywords: | AHP, Sharia Hotel, Halal restaurant, TOPSIS, Halal culinary tracking |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 27 Feb 2017 09:59 |
| Last Modified: | 22 Nov 2021 03:29 |
| URI: | http://repository.ub.ac.id/id/eprint/151483 |
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