Pengembangan Platform Digital UMKM Kuliner di Kota Bogor

Abstract

Peran penting UMKM kuliner bagi pertumbuhan ekonomi tersebar secara merata pada seluruh wilayah di Indonesia, tidak terkecuali di Kota Bogor. Pada tahun 2022, terdapat 45.000 UMKM Kuliner di Kota Bogor. Dalam aktivitasnya, meskipun transformasi digital terus digaungkan dan didorong oleh pemerintah, namun masih banyak pelaku UMKM kuliner yang belum memanfaatkannya terutama untuk mendukung kegiatan pemasaran. Tujuan dari penelitian ini adalah (1) mengembangkan rancangan platfrom digital untuk UMKM kuliner kota Bogor, (2) menganalisis respon UMKM kuliner terhadap rancangan prototype platform dan (3) merumuskan butir-butir perbaikan prototype. Responden penelitian ini adalah UMKM kuliner di kecamatan Bogor Tengah, kota Bogor. Jumlah responden dalam penelitian ini berjumlah 30 pada analisis karakteristik responden dan 20 pada pengujian prototype. Penelitian ini menggunakan alat analisis berupa use case diagram dan user experience questionnaire. Penelitian menghasilkan prototype platform digital. Respon pelaku UMKM terhadap prototype platform sangat baik, tetapi terdapat beberapa variable prototype yang perlu diperbaiki. Rumusan perbaikan prototype terdiri dari perubahan desain dan penyederhaan objek, tata letak halam berita, detail informasi produk, informasi kontak, dan penambahan fitur-fitur platform.

The critical role of culinary MSMEs for economic growth is spread evenly across all regions in Indonesia, and Bogor City is no exception. In 2022, there are 45,000 culinary MSMEs in Bogor City. In its activities, although digital transformation continues to be echoed and encouraged by the government, there are still many culinary MSME players who have not utilized it, especially to support marketing activities. The objectives of this study were (1) to develop a digital platform design for culinary MSMEs in Bogor city, (2) to analyze the response of culinary MSMEs to the platform prototype design and (3) to formulate prototype improvement points. The respondents of this study were culinary MSMEs in Central Bogor sub-district, Bogor city. The number of respondents in this study amounted to 30 in analyzing the characteristics of respondents and 20 in testing prototypes. This research uses analytical tools in the form of use case diagrams and user experience questionnaires. The research resulted in a digital platform prototype. The response of MSME players to the prototype platform is very good, but there are several prototype variables that need to be improved. The formulation of prototype improvements consists of design changes and object simplification, news page layout, detailed product information, contact information, and additional platform features