P.Setjo, Johanna Janitra (2017) Usability Testing Dan Analisis Kesiapan Program Dengan Technology Readiness Level (TRL) Pada Aplikasi Tracking Kuliner Halal. Sarjana thesis, Universitas Brawijaya.
Abstract
Beberapa kota besar terkenal dengan keragaman obyek wisata, juga mempunyai beragam wisata kuliner yang unik dan menarik.Keberagaman restoran sering menyulitkan masyarakat dan wisatawan, memilih menu Chinese Food, Thai Food, Japanese Food, Korea Food dan Western Food karena ragu kehalalan Restoran tersebut. Perkembangan teknologi informasi dapat dimanfaatkan mengembangkan aplikasi Tracking Kuliner Halal untuk membantu masyarakat dan wisatawan menemukan restoran tersertifikasi halal. Aplikasi Tracking Kuliner Halal memasuki tahap pengembangan sehingga perlu pengujian dan analisis aplikasi agar lebih siap memasuki tahap komersialisasi. Maka dilakukan Usability Testing untuk menganalisis tingkat usability (kebergunaan dan kemudahan pengoperasian aplikasi) menggunakan metode USE Questionnaire & PLS dan analisis Tingkat Kesiapan Teknologi dengan metode Technology Readiness Level untuk mengetahui kesiapan program Aplikasi Tracking Kuliner Halal. Hasil penelitian menunjukkan Variabel X1 (Learnability), X2 (Efficiency), X3 (Memorability), X4 (Errors) dan X5 (Satisfaction) berpengaruh signifikan positif terhadap Y1 (Usability). Nilai tstatistik masing-masing variabel, secara berurutan 2.904, 3.102, 3.181, 2.457, 2.546 lebih besar dari nilai ttabel (2.016). Aplikasi masih perlu beberapa perbaikan dengan menyediakan menu help, update databased secara berkala, menambah konten menu dan harga produk, menyelesaikan masalah bug fix versi terbaru, memperhatikan keakuratan titik koordinat saat input data, meringkas memory prototipe aplikasi & membuatnya kompatibel dengan sistem operasi lain. Berdasarkan pengukuran TKT, menunjukkan bahwa prototipe hanya memiliki nilai Σ 70% pada TKT 7, sehingga prototipe dinyatakan mencapai TKT 6 dengan nilai 80%. Guna meningkatkan nilai TKT perlu penilaian aspek teknis dan ekonomis, menjalin kemitraan dengan 2 kelompok, yaitu mitra developer dan user, serta mempersiapkan program inkubasi terhadap produk riset dan pengembangan prototyping. Komersialisasi dapat terwujud bila developer mau berkolaborasi dengan investor atau inkubator dan lembaga komersialisasi. Dalam melakukan kolaborasi ini harus memperhatikan permasalahan yang menyangkut aspek kepemilikan, hak atas kekayaan intelektual (HAKI), royalty dan risiko bersama yang harus ditanggung.
English Abstract
Big Cities is famous for having unique and interesting tourism object also has various culinary tour. The diversity of restaurants often makes it difficult for people and tourists to choose Chinese Food menu, Thai Food, Japanese Food, Korean Food and Western Food for doubt the halalness of the Restaurant. The development of information technology can be utilized to develop Halal Culinary Tracking application to help people and tourists find halal certified restaurant. Halal Culinary Tracking Application enters the development stage so it needs testing and application analysis to be more ready to enter commercialization stage. Then Usability Testing is done to analyze usability level (usability and ease of application operation) using USE Questionnaire & PLS method and Technology Readiness Level analysis to know Readiness Program Application Halal Tracking Application. The results showed that the variables X1 (Learnability), X2 (Efficiency), X3 (Memorability), X4 (Errors) and X5 (Satisfaction) had a significant positive effect on Y1 (Usability). The tstatistic values of each variable, respectively 2,904, 3,102, 3,181, 2,457, 2,546 are larger than the ttable value (2.016). Applications still need some improvements by providing help menu, periodically updating databased, adding menu content and product pricing, solving the latest bug fix issues, paying attention to the accuracy of coordinate points when inputting data, summarizing application prototype memory & making it compatible with other operating systems. Based on the measurement of TKT, it shows that the prototype only has a value of Σ 70% on TKT 7, so the prototype declared reaches TKT 6 with 80% value. In order to improve the value of TKT, it is necessary to assess technical and economic aspects, establish partnerships with two groups, developer and user partners, and prepare incubation programs for prototyping research and development products. Commercialization can be realized if developers want to collaborate with investors or incubators and commercialization agencies. But in doing this collaboration should pay attention to issues concerning aspects of ownership, intellectual property rights (IPR), royalty and joint risks that must be borne.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/341/051709188 |
| Uncontrolled Keywords: | PLS, Technology Readiness Level (TRL), Tracking Kuliner Halal, Usability Testing, USE Questionnaire |
| Subjects: | 300 Social sciences > 346 Private law > 346.04 Property > 346.048 Intangible property |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 20 Oct 2017 02:14 |
| Last Modified: | 28 Dec 2020 12:37 |
| URI: | http://repository.ub.ac.id/id/eprint/4071 |
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