Yuliadi, Musfi (2024) Pengembangan Layanan E-Groceries Berbasis WhatsApp Dengan Pendekatan Design Thinking. Masters thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Salah satu pengembangan perdagangan multichannel adalah munculnya layanan e-groceries. E-groceries ini bertujuan untuk mempermudah masyarakat untuk mendapatkan bahan olahan pangan secara online. Pengembangan aplikasi e- groceries menggunakan pendekatan design thinking merupakan proses pengembangan berdasarkan pengamatan kebutuhan pada penggunanya dan mendefinisikan masalah yang didapat agar didapatkan solusi terhadap permasalahan tersebut. Pengembangan platform Pasarmu.id berbasis WhatsApp melibatkan desain antarmuka yang intuitif, penggunaan chatbot dan integrasi dengan sistem pembayaran yang aman hingga pemetaan yang efisien terhadap pengiriman produk yang dipesan. Pengembangan layanan Pasarmu.id berbasis WhatsApp ini dapat mempermudah pelanggan dan mempersingkat waktu dalam melakukan transaksi pembelian kebutuhan sehari-hari secara online. Metode penelitian yang dilakukan berupa wawancara dan observasi kepada 35 orang pelanggan Pasarmu.id. Penelitian ini merupakan penelitian kualitatif yang mendeskripsikan tipologi dan persona pelanggan Pasarmu.id serta menilai pengalaman pelanggan setelah menggunakan platform Pasarmu.id berbasis WhatsApp. Penelitian ini dilakukan pada bulan September hingga Desember 2023, responden penelitian ini adalah pelanggan Pasarmu.id yang telah menggunakan platform Pasarmu.id. Tipologi pelanggan berdasarkan jenis kelamin terbanyak adalah perempuan 33 orang (94,29%) sedangkan laki-laki sebanyak 2 orang (5,71%), pekerjaan terbanyak adalah IRT 8 orang (22,86%) dan Karyawan Swasta 8 orang (22,86%), berdasarkan rentang usia generasi yang terbanyak adalah pelanggan dari Generasi Y (Millenials) sebanyak 29 orang (82,86%) dan Generasi X sebanyak 6 orang (17,14%). Berdasarkan frekuensi belanja terbanyak 3 kali setiap bulan sebanyak 18 orang (51,43%)
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One of the developments in multichannel commerce is the emergence of e- groceries services. This e-groceries aims to make it easier for people to get processed food ingredients online. Developing an e-groceries application using a design thinking approach is a development process based on observing the needs of its users and defining the problems encountered in order to obtain solutions to these problems. The development of the WhatsApp-based Pasarmu.id platform involves intuitive interface design, the use of chatbot and integration with a secure payment system to efficient mapping of the delivery of ordered products. The development of the WhatsApp-based Pasarmu.id service can make it easier for customers and shorten the time in carrying out transactions to purchase daily necessities online. The research method used was interviews and observations with 35 Pasarmu.id customers. This research is a qualitative study that describes the typology and persona of Pasarmu.id customers and assesses customer experiences after using the WhatsApp-based Pasarmu.id platform. This research was conducted from September to December 2023, the respondents of this research were Pasarmu.id customers who had used the Pasarmu.id platform. The largest typology of customers based on gender is 33 women (94.29%) while 2 people are men (5.71%), the most common jobs are housewives 8 people (22.86%) and private employees 8 people (22, 86%), based on the generational age range, the largest number of customers are Generation Y (Millennials) with 29 people (82.86%) and Generation X with 6 people (17.14%). Based on the highest shopping frequency 3 times per month, 18 people (51.43%).
Item Type: | Thesis (Masters) |
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Uncontrolled Keywords: | E-groceries, WhatsApp, design thinking, persona pelanggan, chatbot, user persona |
Subjects: | T Technology > T Technology (General) > T58.8 Productivity. Efficiency |
Divisions: | Interdisciplinary School of Management and Technology (SIMT) |
Depositing User: | MUSFI YULIADI |
Date Deposited: | 14 Apr 2024 13:51 |
Last Modified: | 14 Apr 2024 13:51 |
URI: | http://repository.its.ac.id/id/eprint/107871 |
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