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All Journal JURNAL SAINS PERTANIAN EQUATOR Jurnal Teknologi Pertanian Andalas Jurnal Teknologi Hasil Pertanian AgriHumanis: Journal of Agriculture and Human Resource Development Studies Unri Conference Series: Community Engagement Sagu Publikasi Riset Mahasiswa Manajemen Journal Research of Social Science, Economics, and Management Teknologi dan Industri Pertanian Indonesia Al-Zayn: Jurnal Ilmu Sosial & Hukum Causa: Jurnal Hukum dan Kewarganegaraan JURNAL MULTIDISIPLIN ILMU AKADEMIK Jurnal Intelek Insan Cendikia Journal of Industrial and Mechanical Engineering Jurnal BOLA : Bersama Olahraga Laju Asia
Edo Saputra
Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Riau
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Analysis of Readiness and Acceptance Levels of the 'Customer Monitoring Apps' Technology in the Heavy Equipment Industry Using the Technology Readiness and Acceptance Model (TRAM) Saputra, Edo; Puspita, Niniek Fajar; Rahardjo, Jani
Journal Research of Social Science, Economics, and Management Vol. 5 No. 7 (2026): Journal Research of Social Science, Economics, and Management
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jrssem.v5i7.1346

Abstract

This research aims to analyze the technology readiness and technology acceptance rate of UT Connect application users in the heavy equipment industry using the Technology Readiness and Acceptance Model (TRAM) approach. The analysis was carried out through the Structural Equation Modeling – Partial Least Square (SEM–PLS) method, including testing the outer model, inner model, and conducting hypothesis testing to assess validity, reliability, and relationships between constructs. The results of the study showed that all constructs met the criteria for validity and reliability. In terms of technological readiness, Optimism has a significant effect on Perceived Usefulness, while Innovativeness, Discomfort, and Insecurity have no effect on either Perceived Usefulness or Perceived Ease of Use. These findings indicate that users have a good level of readiness to embrace digital innovations, even though negative factors do not have a significant influence. Regarding technology acceptance, the variables Perceived Enjoyment, Technology Self-Efficacy, Perceived Ease of Use, and Perceived Usefulness have a significant influence on user attitudes (Attitude Toward Using) and actual usage behavior (Actual Usage). The relationship between Perceived Ease of Use and Perceived Usefulness was also found to be strong, and users’ positive attitudes have an effect on their use of the application. The findings of this study provide empirical evidence that the TRAM model can explain the factors influencing the acceptance and use of digital applications and can serve as a basis for enhancing the effectiveness of UT Connect implementation.
Karakteristik dan Profil Pasta Pati Sagu Modifikasi Pragelatinisasi pada Suhu yang Berbeda Fitriani, Shanti; Yusmarini, Yusmarini; Riftyan, Emma; Saputra, Edo; Rohmah, Mega Chafiatun
Jurnal Teknologi Hasil Pertanian Vol 16, No 2 (2023): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i2.56057

Abstract

Pregelatinized starch is a common type of physically modified starch with wide applications, especially in the food industry. This study aimed to obtain information about the effect of cooking temperature on the characteristics of pregelatinized sago starch and to obtain the best cooking temperature. The treatment in this study was variation in cooking temperature without pregelatinization (control), 50°C, 60°C, 70°C, 80°C, 90°C, and 100°C. Data obtained were statistically analyzed using Analysis of Variance (ANOVA) and continued with Duncan’s Multiple Range Test (DMRT) at a 5% level. The results showed that variations in pregelatinization temperature significantly affected all observed parameters. The best treatment was pregelatinization temperature 90°C, with moisture, amylose content, swelling power, starch solubility, WHC, and gelatinization degree of 13%; 24,94%; 16,90 g/g; 58,22%; 131,06%; and 42,17% respectively. The gelatinization profile of sago starch was selected with the respective viscosity values: peak 5473 cP, heat 1509 cP, breakdown 3964 cP, final 2964 cP, and setback 1419 cP.
Co-Authors - Andasuryani Abimanyu Abimanyu Aji Wibowo Alexander Hutagaol Alfarel Kurniawan Anthony Hamzah Ayu Efritadewi Candra, Jumi Dewi Fortuna Ayu Dewi, Yossie Kharisma Dimas Prasetya Edfan Darlis Fajar Restuhadi Heni Widiyani Hutagaol, Alexander Jani Rahardjo Joni Gunawan Keflin, David Kevin Oksandy Ramadhani Masrul Muhammad Idhamsyah Natalia Natalia Nathanael Pratama Rezky Nelson Adi Riyanto Niniek Fajar Puspita, Niniek Fajar Nopiani, Yanti Nurmalina Nurmalina, Nurmalina Paundra, Fajar Pramudya, Daka putra, Ahmad Saputra Putri Ayuni Raswen Efendy Riduansyah Riduansyah Riftyan, Emma Rohmah, Mega Chafiatun Saat Egra Santosa Santosa Santoso, Dwi Saputra, Andhyka Jaya Satrio Aji Pratama Shanti Fiftriani Shanti Fitriani Sirait, Sudirman Sudirman Sirait Syafitri Haryani Tri Suci, Yunisa USMAN PATO Vonny Setiaries Johan Widagdo, Herry Yunisa Tri Suci Yusmarini Yusmarini