<![CDATA[Perkembangan teknologi informasi telah mendorong transformasi sistem pemesanan manual menjadi sistem digital berbasis website pada sektor makanan dan minuman. DiSEL Cafe Universitas Alma Ata telah mengimplementasikan sistem pemesanan berbasis website, namun masih ditemukan berbagai permasalahan pada aspek user interface (UI) dan user experience (UX), seperti tidak tersedianya fitur pencarian menu, pembaruan stok yang belum real-time, ketiadaan informasi waktu pemesanan, serta tampilan yang kurang intuitif bagi pelanggan maupun admin. Permasalahan tersebut berdampak pada menurunnya efisiensi operasional dan kenyamanan pengguna. Penelitian ini bertujuan untuk melakukan redesain UI/UX website pemesanan DiSEL Cafe menggunakan pendekatan User Centered Design (UCD) yang menekankan keterlibatan pengguna dalam setiap tahapan perancangan. Penelitian ini menggunakan pendekatan mixed-method dengan pengumpulan data kualitatif melalui wawancara terhadap lima partisipan dan data kuantitatif melalui kuesioner System Usability Scale (SUS) kepada 20 responden. Proses perancangan mengikuti tahapan UCD, yaitu understand context of use, specify user requirements, design solution, dan evaluate against requirements. Hasil penelitian menunjukkan peningkatan signifikan skor usability dari 39,38 (kategori not acceptable) pada sistem lama menjadi 77,76 (kategori acceptable) pada prototype hasil redesain, dengan peningkatan sebesar 38,38 poin. Hasil ini menunjukkan bahwa penerapan UCD efektif dalam meningkatkan kualitas usability dan pengalaman pengguna. Prototype yang dihasilkan dapat dijadikan acuan dalam pengembangan dan penyempurnaan sistem pemesanan DiSEL Cafe di masa mendatang. Abstract The advancement of information technology has significantly transformed various industries, including the food and beverage sector, by shifting manual ordering systems to web-based digital platforms. DiSEL Cafe at Universitas Alma Ata has implemented a web-based ordering system; however, several usability issues were identified in terms of user interface (UI) and user experience (UX), such as the absence of a menu search feature, non-real-time stock updates, lack of order time information, and an unintuitive interface that affected both customers and administrators. These limitations reduced operational efficiency and user satisfaction. This study aims to redesign the UI/UX of the DiSEL Cafe ordering website using the User Centered Design (UCD) approach, which emphasizes active user involvement throughout the design process. A mixed-method approach was applied, combining qualitative data from interviews with five participants (customers and admin) and quantitative data collected through the System Usability Scale (SUS) questionnaire from 20 respondents. The design process followed four UCD stages: understand context of use, specify user requirements, design solution, and evaluate against requirements. The results demonstrate a significant improvement in usability, with the SUS score increasing from 39.38 (not acceptable category) in the existing system to 77.76 (acceptable category) in the redesigned prototype. This 38.38-point increase indicates substantial enhancement in usability quality. The proposed prototype can serve as a practical reference for future system development and optimization in similar campus-based food service environments.]]>
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