Rekomendasi Hasil Metode Weighted Product terhadap Pemilihan Tempat Kuliner di Sekitar Universitas Bhayangkara Bekasi

Authors

  • Fata Nidaul Khasanah Universitas Bhayangkara Jakarta Raya http://orcid.org/0000-0002-1179-3814
  • - Herlawati Universitas Bhayangkara Jakarta Raya
  • Prima Dina Atika Universitas Bhayangkara Jakarta Raya
  • Rafika Sari Universitas Bhayangkara Jakarta Raya
  • Sugeng Murdowo AMIK Jakarta Teknologi Cipta Semarang
  • Endang Retnoningsih Universitas Islam 45 Bekasi

DOI:

https://doi.org/10.33633/tc.v20i3.4921

Keywords:

Bekasi, Culinary, Weighted Product Method, Recommendations

Abstract

Bisnis kuliner semakin dinamis disebabkan perubahan selera konsumen, orang-orang cenderung mengunjungi tempat kuliner pilihan dengan pertimbangan kriteria dan mengikuti perkembangan trend. Pengumpulan data menggunakan google trends untuk mengetahui trend masyarakat terhadap tempat kuliner di Bekasi dan google maps khusususnya untuk memperoleh tempat kuliner disekitar Universitas Bhayangkara Jakarta Raya di Bekasi. Metode Weighted Product (WP) mampu memberikan hasil keputusan berupa rekomendasi tempat kuliner di kota Bekasi berdasarkan kriteria dan memberikan hasil berdasarkan nilai alternatif tertinggi. Kriteria penelitian dalam memilih tempat kuliner berdasarkan harga, jumlah varian menu, rating dan jarak. Alternatif yang diberikan sejumlah sepuluh tempat yang direkomendasikan. Berdasarkan perhitungan diperoleh hasil alternatif delapan merupakan rekomendasi tempat kuliner yang dipilih karena memiliki hasil nilai preferensi atau vektor V tertinggi sebesar 0,126. Dengan tingkat akurasi metode Weighted Product sebesar 70% termasuk dalam kategori cukup baik.Kata kunci: Bekasi, Kuliner, Metode Weighted Product, Rekomendasi 

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Published

2021-08-28

Issue

Vol. 20 No. 3 (2021): Agustus 2021

Section

Articles

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