Analisis Tingkat Kepuasan Konsumen Pada Restoran Menggunakan Logika Fuzzy Tsukamoto

Inun Suryani Harahap; Heri Santoso

doi:10.47065/josh.v5i4.5683

Inun Suryani Harahap * Universitas Islam Negeri Sumatera Utara, Deli Serdang, Indonesia
Heri Santoso Universitas Islam Negeri Sumatera Utara, Deli Serdang, Indonesia

(*) Corresponding Author

DOI: https://doi.org/10.47065/josh.v5i4.5683

Keywords: Customer Satisfaction; Mixue; Fuzzy Tsukamoto Logic; Facilities; Price; Location; Service

Abstract

Tsukamoto fuzzy logic method is used to measure the level of customer satisfaction at Mixue Restaurant. The background of this study is the importance of understanding and improving customer satisfaction in the highly competitive restaurant industry. Mixue attracts the attention of many people, especially students, as one of the restaurants that offers contemporary drinks at affordable prices. Mixue Jamin Ginting, Medan, questionnaires were distributed to 100 people to conduct this study. The variables analyzed were service quality, location, price, and facilities. By using the Fuzzy Tsukamoto method, consumer satisfaction values in fuzzy sets such as "very satisfied", "satisfied", and "dissatisfied" were created. The results showed that the level of customer satisfaction was influenced by complete facilities, low prices, strategic location, and friendly service. This study improves Mixue management's understanding of consumer expectations and needs and the development of science in the application of fuzzy logic to consumer satisfaction analysis. The Tsukamoto fuzzy method allows for a more in-depth analysis of consumer preferences and perceptions, and helps in creating appropriate improvement strategies to improve Mixue consumer satisfaction. In a study to determine the level of consumer satisfaction at Mixue Tuntungan Deli Serdang using the fuzzy tsukamoto technique, the numerical value of the facility variable was found to be 71, the price variable was 61, the service quality facility was 58 and the location variable was 52.

Downloads

Download data is not yet available.

References

A. S. Maulana, Kewirausahaan (Entrepreneurship) dalam Pandangan Islam (Historis-Politik dan Ekonomi). Penerbit NEM, 2020.

A. Adita, R. Rama, N. Nersiwad, and B. Utami, “Pengaruh Marketing Mix Dan Kualitas Pelayanan Terhadap Keputusan Pembelian Produk Minuman Mixue Cabang Mojosari,” J. Manaj. Ris. Inov., vol. 1, no. 4, pp. 1–18, 2023.

Nuraida Safitri, Elin Herlina, and Syamsul Hidayat, “Analisis Kepuasan Pelanggan Mixue,” GEMILANG J. Manaj. dan Akunt., vol. 4, no. 2, pp. 305–315, 2024, doi: 10.56910/gemilang.v4i2.1289.

R. Ferdiansyah, A. L. Rahman, S. Fauzi, V. Dewi, V. R. Fathoni, and G. Wiharso, “Analisis Pengaruh Kualitas Produk Terhadap Kepuasan Pelanggan Menggunakan Metode Regresi Linier,” J. Pariwisata Bisnis Digit. dan Manaj., vol. 3, no. 1, pp. 1–7, 2024, doi: 10.33480/jasdim.v3i1.5019.

B. A. Febrianto, K. Z. S. Mendrofa, W. P. Ramadhan, and R. Mayasari, “Analisis Analisis Tingkat Kepuasan Konsumen Pada Restoran Mixue Menggunakan Logika Fuzzy Tsukamoto (Studi Kasus: Restoran Mixue Cabang UNSIKA),” J. Comput. Sci. Technol., vol. 3, no. 2, pp. 1–6, 2023.

I. Ahmad et al., Digital Marketing (Concept, Strategy, and Implementation). Cendikia Mulia Mandiri, 2022.

H. . N. N. . & A. F. P. Sumiati, “Pengaruh Cita Rasa Dan Harga Terhadap Kepuasan Konsumen Pada Ice Cream & Tea Mixue Di Ruko Kartika Kecamatan Klari. Management Studies and Entrepreneurship Journal (MSEJ), 4(5), 5860-5872.,” Manag. Stud. Entrep. J., vol. 4, no. 5, pp. 5860–5872, 2023.

N. N. F. Siregar, “Pengaruh Viral Marketing dan Halal Awareness terhadap Keputusan Pembelian pada Mie Gacoan Cabang Dr. Mansyur Medan,” 2023.

F. P. S. Fransiska Prihatini Sihotang, D. P. Desi Pibriana, and M. Mardiani, “Perbandingan kualitas layanan dua aplikasi transportasi online menggunakan metode servqual,” JATISI (Jurnal Tek. Inform. dan Sist. Informasi), vol. 6, no. 2, pp. 147–162, 2020.

W. Purnamasari and R. B. Yuliansyah, “Peningkatan Kualitas Pelayanan Menggunakan Metode Servqual Dan Kano,” J. Ilmu Sos. dan Hum., vol. 9, no. 1, pp. 68–77, 2020.

J. Salendah, P. Kalele, A. Tulenan, and J. S. R. Joshua, “Penentuan Beasiswa Dengan Metode Fuzzy Tsukamoto Berbasis Web Scholarship Determination Using Web Based Fuzzy Tsukamoto Method,” in Seminar Nasional Ilmu Komputer (SNASIKOM), 2022, pp. 81–90.

M. Munawaroh and A. Octaviano, “Analisa dan Penerapan Fuzzy Inference System Metode Mamdani untuk Penentuan Penerima Beasiswa,” Int. J. Artif. Intell, vol. 6, no. 1, pp. 21–52, 2019.

C. D. Mait, J. A. Watuseke, P. D. G. Saerang, and S. R. Joshua, “Sistem Pendukung Keputusan Menggunakan Fuzzy Logic Tahani Untuk Penentuan Golongan Obat Sesuai Dengan Penyakit Diabetes,” J. Media Infotama, vol. 18, no. 2, pp. 344–353, 2022.

S. Sulartopo, S. Kholifah, D. Danang, and J. T. Santoso, “Transformasi Proyek Melalui Keajaiban Kecerdasan Buatan: Mengeksplorasi Potensi AI Dalam Project Management,” J. Publ. Ilmu Manaj., vol. 2, no. 2, pp. 363–392, 2023.

M. N. Vani and P. Graha, “Optimasi Produksi Barang Menggunakan Logika Fuzzy Metode Mamdani,” In Search, vol. 18, no. 02, pp. 180–189, 2019.

C. Caroline, R. Thayeb, H. Hermawati, W. D. Harsanto, S. Dwijayanti, and B. Y. Suprapto, “Pemanfaatan Logika Fuzzy sebagai Pengendali Steering pada Hardware In the Loop Mobil Listrik Otomatis,” J. Ecotipe (Electronic, Control. Telecommun. Information, Power Eng., vol. 8, no. 1, pp. 39–46, 2021.

I. Wardani, “SISTEM PENDUKUNG KEPUTUSAN PEMILIHAN BUDIDAYA IKAN AIR TAWAR MENGGUNAKAN FUZZY INFERENCE SYSTEM (FIS) TSUKAMOTO (Studi kasus: Budidaya Ikan Air Tawar Tunggul Sari Kec. Tayu).” University of Technology Yogyakarta, 2020.

B. D. Kusumawati, “Analisis Tingkat Kepuasan Konsumen terhadap Kualitas Produk Honda Merek Vario,” ALEXANDRIA (Journal Econ. Business, Entrep., vol. 2, no. 1, pp. 19–25, 2021, doi: 10.29303/alexandria.v2i1.30.

C. Casro, Y. Purwati, G. Setyaningsih, and A. P. Kuncoro, “Rancang Bangun Aplikasi Pengaduan Pelanggan Berbasis Web Menggunakan Framework Codeigniter Di Indotechno Purwokerto,” J. Sains dan Inform., vol. 6, no. 2, pp. 166–174, 2020, doi: 10.34128/jsi.v6i2.244.

Suhardi, A. H. Lubis, A. Aprilia, and I. A. Ningrum, “Penerapan Metode Simple Multi Attribute Rating Technique pada Pemilihan Cafe Terfavorit,” Sist. Pendukung Keputusan dengan Apl., vol. 2, no. 1, pp. 1–11, 2023, doi: 10.55537/spk.v2i1.114.

F. Y. Al Irsyadi, A. P. Priambadha, and Y. I. Kurniawan, “Game Edukasi Bahasa Arab untuk Siswa Kelas IV di Sekolah Dasar Islam Terpadu Nahdlatul Ulama Cepogo,” J. Manaj. Inform., vol. Volume 10, no. April, p. 12, 2020, doi: 10.34010/jamika.v10i1.

M. Syafi’ie, T. Tursina, and Y. Yulianti, “Sistem Pendukung Keputusan Pemilihan Daerah Prioritas Penanganan Stunting pada Balita Menggunakan Metode TOPSIS (Studi Kasus : Kota Pontianak),” J. Sist. dan Teknol. Inf., vol. 7, no. 1, p. 33, 2019, doi: 10.26418/justin.v7i1.27815.

L. C. Masitaningrum, “PERAN KNOWLEDGE SHARING BEHAVIOR DIGITAL DAN DIGITAL TALENT DEVELOPMENT TERHADAP DIGITAL COMPETENCE DI MODERASI DIGITAL CULTURE.” Universitas Islam Sultan Agung Semarang, 2024.

H. A. Fahmianto, “Detektor pintar kelayakan tanah untuk tanaman pangan menggunakan pendekatan Fuzzy Logic.” Universitas Islam Negeri Maulana Malik Ibrahim, 2024.

Bila bermanfaat silahkan share artikel ini

Berikan Komentar Anda terhadap artikel Analisis Tingkat Kepuasan Konsumen Pada Restoran Menggunakan Logika Fuzzy Tsukamoto