Penerapan Metode WASPAS Pada Sistem Pendukung Keputusan Penentuan Tempat Wisata Kuliner

Authors

  • Elok Nur Hamdana Politeknik Negeri Malang, Malang
  • Dina Risky Alin Saputri Politeknik Negeri Malang, Malang
  • Deasy Sandhya Elya Ikawati Politeknik Negeri Malang, Malang

DOI:

https://doi.org/10.30865/mib.v7i1.5330

Keywords:

Decision Support System, WASPAS (Weighted Aggregated Sum Product Assessment), Culinary Tour Places

Abstract

Culinary tourism is one of the tourist attractions when visiting an area with the aim of enjoying food with a certain taste. Culinary tourism in Batu City and Malang City offers a variety of culinary products, ranging from filling food to snacks such as typical and legendary dishes. So this creates its own problems for the community and tourists because they feel confused about making choices. Therefore, there is a need for a solution to this problem, namely by creating a decision support system that can help the community and tourists in determining culinary tourism spots appropriately according to their needs. This study uses the WASPAS (Weighted Aggregated Sum Product Assessment) method to calculate which culinary tourism spots are suitable based on the needs of the user or users. Based on this research, the system calculation using the WASPAS (Weighted Aggregated Sum Product Assessment) method on a culinary tourism decision support system can provide the right recommendation for users and users by using a Likert scale calculation obtained from the questionnaire results getting a final score of 88.95 %. From the test results using Spearman Correlation, correlation values are obtained of 0.6 and 0.8 which indicate that there is a relationship between the ratings generated by the system and the calculated rankings of people who like to eat.

References

D. Prayogo dan I. B. Suryawan, “Dampak Fenomena Wisata Kuliner Terhadap Kunjungan Wisatawan di Kota Malang, Jawa Timur,†J. Destin. PARIWISATA, vol. 5, no. 2, hlm. 335, Nov 2018, doi: 10.24843/JDEPAR.2017.v05.i02.p24.

H. Supriyono dan C. P. Sari, “Developing decision support systems using the weighted product method for house selection,†dipresentasikan pada HUMAN-DEDICATED SUSTAINABLE PRODUCT AND PROCESS DESIGN: MATERIALS, RESOURCES, AND ENERGY: Proceedings of the 4th International Conference on Engineering, Technology, and Industrial Application (ICETIA) 2017, Surakarta, Indonesia, 2018, hlm. 020049. doi: 10.1063/1.5042905.

J. D. Purwaningtyas, A. Widyarthara, dan D. B. Susanti, “PUSAT OLEH-OLEH DAN KULINER DI KOTA BATU TEMA: GREEN ARCHITECTURE,†vol. 4, hlm. 30, 2020.

“Kota Malang,†Wikipedia bahasa Indonesia, ensiklopedia bebas. 30 November 2021. Diakses: 8 Desember 2021. [Daring]. Tersedia pada: https://id.wikipedia.org/w/index.php?title=Kota_Malang&oldid=19485066

E. Farida dan S. Setyowibowo, “SISTEM INFORMASI WISATA KULINER BERBASIS WEB SEBAGAI MEDIA PROMOSI KULINER DI KOTA MALANG,†vol. 9, no. 1, hlm. 10, 2018.

E. S. Fitri, A. Safitri, A. J. P. Rumadhan, dan C. Nisa’, “‘Shining Batu’ : Sistem Informasi Wisata Dan Kuliner Kota Batu,†J. Ilm. Inform., vol. 4, no. 2, hlm. 71–78, Des 2019, doi: 10.35316/jimi.v4i2.548.

D. P. Rahayu, R. K. Dewi, dan M. A. Akbar, “Pengembangan Aplikasi Android Rekomendasi Tempat Pembelian Kuliner Khas Malang dengan GDSS dan LBS,†hlm. 6.

A. Z. Atsari, D. P. Lestari, dan I. Sari, “APLIKASI SISTEM PENDUKUNG KEPUTUSAN PEMILIHAN HOTEL MENGGUNAKAN METODE ANALYTIC NETWORK PROCESS,†J. Ilm. Teknol. Dan Rekayasa, vol. 25, no. 3, hlm. 174–186, 2020, doi: 10.35760/tr.2020.v25i3.2810.

M. G. Resmi dan D. Irmayanti, “Metode Simple Additive Weighting Dalam Sistem Pendukung Keputusan Pemilihan Tempat Kuliner Di Kabupaten Purwakarta,†PIKSEL Penelit. Ilmu Komput. Sist. Embed. Log., vol. 7, no. 1, hlm. 23–32, Mar 2019, doi: 10.33558/piksel.v7i1.1661.

T. N. Sianturi, L. Siburian, R. G. Hutagaol, dan S. H. Sahir, “Sistem Pendukung Keputusan Pemilihan Pegawai Bank Terbaik Menggunakan Metode Weighted Aggregated Sum Product Assessment (WASPAS),†hlm. 7, 2018.

T. Haryanti, L. Kurniawati, dan S. Riyadi, “SISTEM PENDUKUNG KEPUTUSAN PENENTUAN RUMAH TANGGA MISKIN PADA DESA CIBANGKONG DENGAN METODE WASPAS,†J. Ris. Inform., vol. 1, no. 4, hlm. 197–204, Sep 2019, doi: 10.34288/jri.v1i4.103.

K. A. Chandra dan S. Hansun, “SISTEM REKOMENDASI PEMILIHAN LAPTOP DENGAN METODE WASPAS,†J. Ecotipe Electron. Control Telecommun. Inf. Power Eng., vol. 6, no. 2, hlm. 76–81, Okt 2019, doi: 10.33019/ecotipe.v6i2.1019.

R. S. R. Rakasiwi, “Sistem Rekomendasi Wisata Kuliner Kota Malang Dengan Metode Collaborative Filtering Dan Location Based Filtering,†J. Repos., vol. 2, no. 12, hlm. 1679, Des 2020, doi: 10.22219/repositor.v2i12.609.

M. Handayani dan N. Marpaung, “IMPLEMENTASI METODE WEIGHT AGGREGATED SUM PRODUCT ASSESMENT (WASPAS) DALAM PEMILIHAN KEPALA LABORATORIUM,†hlm. 6, 2018.

R. Khalida, B. Bangun, M. Mesran, dan N. Oktari, “Penerapan Metode ROC dan Weighted Aggregated Sum Product Assesment (WASPAS) dalam Penerimaan Asisten Perkebunan,†J. MEDIA Inform. BUDIDARMA, vol. 5, no. 3, hlm. 937, Jul 2021, doi: 10.30865/mib.v5i3.3092.

F. N. Khasanah, “Rekomendasi Hasil Metode Weighted Product terhadap Pemilihan Tempat Kuliner di Sekitar Universitas Bhayangkara Bekasi,†Techno.Com, vol. 20, no. 3, hlm. 382–391, Agu 2021, doi: 10.33633/tc.v20i3.4921.

S. Sunarti, “Sistem Pendukung Keputusan Pemilihan Wisata Kuliner Di Wilayah Kota Depok Menggunakan Metode Simple Additive Weighting (SAW),†J. Eksplora Inform., vol. 9, no. 2, hlm. 105–110, Mar 2020, doi: 10.30864/eksplora.v9i2.323.

D. Taluke, R. S. M. Lakat, dan A. Sembel, “ANALISIS PREFERENSI MASYARAKAT DALAM PENGELOLAAN EKOSISTEM MANGROVE DI PESISIR PANTAI KECAMATAN LOLODA KABUPATEN HALMAHERA BARAT,†J. Perenc. Wil. Dan Kota, vol. 6, no. 2, hlm. 10, 2019.

T. Editorial, “Pengertian Skala Likert dan Contoh Cara Hitung Kuesionernya,†diedit.com, 12 April 2022. https://www.diedit.com/skala-likert/ (diakses 13 Januari 2023).

V. N. Wijayaningrum dan W. F. Mahmudy, “PENENTUAN PRIORITAS RUMAH TANGGA MISKIN MENGGUNAKAN FUZZY TSUKAMOTO,†hlm. 10, 2016.

Downloads

Published

2023-01-28

Issue

Vol. 7 No. 1 (2023): Januari 2023

Section

Articles

License

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License

Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under Creative Commons Attribution 4.0 International License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (Refer to The Effect of Open Access).