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All Journal HAYATI Journal of Biosciences Jurnal Teknologi Industri Pertanian Jurnal Teknik Industri ASEAN Journal of Systems Engineering Teknotan: Jurnal Industri Teknologi Pertanian TELKOMNIKA (Telecommunication Computing Electronics and Control) Journal of Engineering and Technological Sciences Jurnal Optimasi Sistem Industri agriTECH Proceeding of the Electrical Engineering Computer Science and Informatics Jurnal Teknik Industri: Jurnal Keilmuan dan Aplikasi Teknik Industri Jurnal Otomasi Kontrol dan Instrumentasi JURNAL PANGAN Kaunia: Integration and Interconnection of Islam and Science Journal Agroindustrial Journal Teknologi dan Industri Pertanian Indonesia AGRARIS: Journal of Agribusiness and Rural Development Research JURNAL INOVASI TEKNIK INDUSTRI Jakadimas
Mirwan Ushada
Department Of Agro-industrial Technology, Faculty Of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Mechanical Engineering Physics Social Sciences Other

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Journal : ASEAN Journal of Systems Engineering

 1 
FACTOR ANALYSIS OF HEALTHY FOOD PHOTOGRAPH Nindya Laksita Laras; Mirwan Ushada; Titis Wijayanto
ASEAN Journal of Systems Engineering Vol 6, No 1 (2022): ASEAN Journal of Systems Engineering
Publisher : Master in Systems Engineering

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ajse.v6i1.76128

Abstract

Lockdown is one way to reduce the transmission rate of COVID-19. Nevertheless, on the other hand, lockdowns also increase human psychological problems to cause the emergence of emotional eating. In addition, social media exposure that presents food photos can trigger the desire to eat. However, this only applies to high-fat and high-calorie foods, while healthy foods do not have the same stimuli. Therefore, more research is needed on the properties of healthy food photos desired by consumers in order to be able to create or design healthy food photos with an effect that resembles photos of high-fat and high-calorie foods. This study employed the Kansei Engineering approach in designing healthy food photos. Through Kansei Engineering, we can determine the nature of healthy food photos consumers want. The type of Kansei engineering used in this study was Kansei Engineering Type I and was limited to the Semantic Space stage. The process of factor reduction from the results of the semantic differential was carried out by using factor analysis to obtain the most critical factors related to healthy food photos. The semantic space spanning resulted in 23 pairs of Kansei words that related and represented healthy food photos. Based on the factor analysis results, these Kansei words were then into 6-factor groups. Each of the factor groups was represented by the Kansei word pair with the highest loadings value. The selected pair of Kansei words showed that healthy food photos could be represented by Kansei words attractive, contrast, proper lighting, neat, high-quality image, and straightforward. 
PIAT DEVELOPMENT TOWARDS WELLNESS TOURISM WITH KANSEI ENGINEERING AND KANO MODELS Istikomah, Sintha; Ushada, Mirwan; Masruroh, Nur Aini
ASEAN Journal of Systems Engineering Vol 6, No 2 (2022): ASEAN Journal of Systems Engineering
Publisher : Master in Systems Engineering

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ajse.v6i2.78753

Abstract

Wellness tourism is one of the efforts to revive the Indonesian tourism sector during the transition period of the pandemic to endemic. People seek prevention and health maintenance by traveling to get a better quality of life. Giving rise to wellness tourism as wellness and health tourism in the form of health care based on a healthy natural environment and restoration of relaxation. One of the innovations carried out by PIAT is the development of agro-industry by applying the concept of wellness tourism. Tourist attractions will be more valuable if they can meet the needs of the highest level, namely pleasure. This study aims to: (1) identify the words Kansei of prospective tourists related to wellness tourism. (2) determine the concept model of wellness tourism atmosphere design that suits the pleasure needs of tourists. (3) improve the products and services of the Agrotechnology Innovation Center (PIAT) based on the priority attribute of tourist needs. This research used the Kansei engineering method and the kano model. Semantic Differential (SD) Questionnaire 1 to capture images of wellness attractions. Kansei engineering begins with the collection of tourist pleasure needs in the form of Kansei word, simplifying Kansei word with factor analysis, categorization analysis of Kano models, identification of technical attributes, dissemination of SD 2 questionnaires and questionnaire analysis with quantification theory 1 (QT1) to determine the correlation between tourist attributes and design concepts quantitatively. The results obtained from the first questionnaire, there are nine Kansei words that describe wellness tourism places at PIAT UGM, namely "Worthy-Shady", "Quite Adequate-Good", "Warm-Cool", "Spread-Neat", "Somber-Fun", "Set-Customized", "General-Local Wisdom", "Independent-Existence of Guides", and "Vintage-Latest (Update)". The order of priority of improvement is based on the attraction & one attribute. In addition, this study produced five concepts of wellness tourism service design atmosphere that suit the pleasure needs of tourists, namely: "cool", "local wisdom", "fun", "the presence of a guide", and "good". The results showed that all service design concepts have an R-value of more than 0.8 so all concepts are used in determining service design prototypes.
Co-Authors Adiatmaja, Firstama Saka Afif Hakim Agus Hasan Hidayat Aina Musdholifah Ainuri, Makmudun Ali Al Farisi Ali Parkhan Arief Abdurrakhman Atris Suyantohadi Atris Suyantohadi Bambang Suhardi Didik Purwadi Fahrurozi, Muh Falah, Muhammad Affan Fajar Febrianisa Yulia Sandita Fitri Trapsilawati Guntarti Tatik Mulyati Hani Febri Mustika Haruhiko Murase Henry Yuliando Hiroshige Nishina Ibnu Wahid Fakhrudin Aziz Istikomah, Sintha Kotaro Takayama Kuncoro Harto Widodo Lilik Sutiarso Makhmudun Ainuri Maman Zuriwiatma Mayasti, Nur Kartika Indah Md Parvez Islam Moh. Wahyudin Mohammad Affan Fajar Falah Muhammad Jimly Imamuddin Murase, Haruhiko Nafis Khuriyati Nindya Laksita Laras Nora Yuanita Restantin Nora Yuanita Restantin Noriko Takahashi Nur Aini Masruroh Nur Kartika Indah Mayasti Nur Kartika Indah Mayasti Okayama, Tsuyoshi Pradita, Sintia Putri Pringgo Widyo Laksono Prita Nurindahsari Putro, Nur Achmad Sulistyo Ririn Nur Alfiani Riza Ovita Risqi Rizky Silalahi Saroyo, Pujo Titis Wijayanto Tsuyoshi Okayama Tsuyoshi Okayama Tsuyoshi Okayama Wagiman, Wagiman Wahyu Supartono Yun Prihantina Mulyani