Penerapan Metode Design Thinking pada UI/UX Website SaveBite untuk Penjualan Sisa Makanan dalam Mengurangi Food waste

Muhammad Sulthon Abdillah; Farel Atalla Muhammad Dafa; Ina Sholihah Widiati

doi:10.62951/router.v2i3.168

Authors

Muhammad Sulthon Abdillah STMIK Amikom Surakarta
Farel Atalla Muhammad Dafa STMIK Amikom Surakarta
Ina Sholihah Widiati STMIK Amikom Surakarta

DOI:

https://doi.org/10.62951/router.v2i3.168

Keywords:

Leftover Food Sales, Food waste, Website, Design Thinking, Bussiness Actors

Abstract

In the rapid development of the food and beverage industry, overproduction and unsold food have led to a high amount of food waste, making Indonesia one of the largest food waste producers in the world. Data from the Central Bureau of Statistics (BPS) in 2021 shows that Indonesia produces 23-40 million tons of food waste annually, which negatively impacts the environment, natural resources, and the economy. This research aims to create a website that serves as a platform for selling leftover food to reduce food waste issues in Indonesia. The method used in designing this website is the Design Thinking method, which consists of five stages: Empathize, Define, Ideate, Prototype, and Test. Data for this method is collected through surveys and interviews with respondents. By creating this website, it is hoped to connect food business operators, such as restaurants, cafes, and bakeries, with consumers, allowing them to interact and providing an effective solution to reduce food waste in Indonesia. Additionally, it is expected that this website can minimize the waste of still-edible food for everyone. By ordering through this online platform, customers can get food at half the normal price.

Downloads

Download data is not yet available.

References

Bhatt, T. (2023). The Role of UX/UI Design in Food Delivery App Development. https://www.intelivita.com/blog/role-of-ui-ux-design-in-food-delivery-app-development/

Coders, P. (2023). UI Design: An introduction to user interface design. https://www.pragmaticcoders.com/blog/introduction-to-user-interface-design

Hussein, A. S. (2018). Metode Design Thinking untuk Inovasi Bisnis. UB Press.

Ipek Kazancoglu, Melisa Ozbiltekin-Pala, Y. K. & P. K. (2022). Food waste management in the retail sector: challenges that hinder transition to circular economy. Journal of Material Cycles and Waste Management, 24, 655–666. https://doi.org/https://doi.org/10.1007/s10163-022-01350-8

Luther, L., Tiberius, V., & Brem, A. (2020). User experience (UX) in business, management, and psychology: A bibliometric mapping of the current state of research. Multimodal Technologies and Interaction, 4(2). https://doi.org/10.3390/mti4020018

Statistik, B. P. (2021). Statistik Lingkungan Hidup Indonesia 2021 (S. S. L. Hidup (ed.)). Badan Pusat Statistik.

Tarmidzi, A. F., Dewi, A. F., Suhartono, B. H., Mufida, N. F., & Rahma, osyida A. (2023). Inovasi Zero Food Waste Melalui Aplikasi Donasi. Seminar Nasional Teknologi Dan Sistem Informasi ( SITASI ), September, 6–7.