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Abstrak :
Layanan Online Food Delivery (OFD) merupakan metode yang populer di Indonesia untuk memesan makanan dan minuman dibandingkan metode lainnya seperti melalui telepon, aplikasi mobile restoran, dan website restoran. Transaksi layanan OFD di Indonesia berkembang dengan pesat dan semakin populer dibandingkan sebelum pandemi COVID-19. Tujuan penelitian ini adalah untuk mengetahui pengaruh struktural antar variabel yang meliputi hedonic motivation, time saving orientation, price saving orientation, prior online purchase experience, information fit-to-task, visual appeal, convenience motivation, post-usage usefulness, attitude, dan repurchase intention pada layanan OFD di Indonesia. Penelitian ini mengacu pada theory of planned behavior, technology acceptance model, dan adopsi parsial dari extended information technology continuance model. Penelitian ini pun dilakukan untuk mengetahui perubahan perilaku konsumen dalam menggunakan layanan OFD sebelum dan selama pandemi COVID-19 di Indonesia. Dalam penelitian ini data dikumpulkan dari 207 pengguna layanan Go-Food atau GrabFood dan diolah menggunakan Structural Equation Modeling (SEM) pada perangkat lunak LISREL 8.54. Hasil penelitian menunjukkan bahwa delapan dari enam belas hipotesis yang diajukan memiliki pengaruh signifikan. Price saving orientation, time saving orientation, dan prior online purchase experience secara signifikan berpengaruh positif terhadap convenience motivation. Time saving orientation, prior online purchase experience, dan convenience motivation secara signifikan berpengaruh positif terhadap post-usage usefulness. Post-usage usefulness secara signifikan berpengaruh positif terhadap attitude dan repurchase intention konsumen pada layanan OFD. Penelitian ini menunjukkan bahwa setelah pandemi COVID-19 berakhir, 28.50% responden akan meningkatkan frekuensi pembelian makanan dan minuman melalui layanan OFD, 29.47% responden akan mengurangi, dan sisanya dengan frekuensi yang tetap ......Online Food Delivery (OFD) services in Indonesia is the most popular way to order food and beverage (F&B) compared to other methods such as telephone, restaurant mobile application, and restaurant website. OFD services transaction in Indonesia is growing rapidly and become more popular compared to before COVID-19 pandemic. The purpose of this study is to examine structural relationship between hedonic motivation, time saving orientation, price saving orientation, prior online purchase experience, information fit-to-task, visual appeal, convenience motivation, post-usage usefulness, attitude, and repurchase intention towards OFD services in Indonesia. This study based on theory of planned behavior, technology acceptance model, and partial adoption of extended information technology continuance model. This study also examines consumers change of behavior in using OFD services before and during COVID-19 pandemic in Indonesia. 207 questionnaires were collected from Go-Food or GrabFood user to empirically test the research model using the Structural Equation Modeling (SEM) on LISREL 8.54. The results imply that eight from sixteen proposed hypotheses were supported. Price saving orientation, time saving orientation, and prior online purchase experience have a significant positive influence towards convenience motivation. Time saving orientation, prior online purchase experience, and convenience motivation have a significant positive influence towards post-usage usefulness. Post-usage usefulness has a significant positive influence towards attitude and repurchase intention on using OFD services. This study also found that after pandemic COVID-19 ends, 28.50% of the respondents will increase the frequency of purchasing F&B through OFD services, 29.47% will reduce, and the rest will remain same

Abstrak :
Penelitian ini membahas mengenai kepuasan elektronik atau e-satisfaction dan niat pelanggan untuk terus menggunakan kembali atau continued intention to reuse pengguna aplikasi layanan online food delivery menggunakan konsep The Extended Unified Theory of Acceptance and Use of Technology atau UTAUT2 dan fitur mobile commerce. Penelitian ini melaksanakan survei kepada 474 responden dari generasi milenial yang lahir pada tahun 1980 hingga 2000 dan berdomisili di Jabodetabek (Jakarta, Bogor, Depok, Tangerang, dan Bekasi). Metode penyebaran kuesioner dilakukan secara online menggunakan Google Form dan dianalisis menggunakan Structural Equation Modelling (SEM) dengan software pengolahan data LISREL 8.51. Hasil penelitian menunjukkan bahwa dalam e-satisfaction, variabel yang terbukti signifikan mempengaruhi terdiri dari facilitating conditions, price value, hedonic motivation, online rating, dan online tracking, sementara variabel performance expectancy dan effort expectancy terbukti tidak signifikan. Dalam continued intention to reuse, variabel social influence, habit, dan e- satisfaction terbukti signifikan mempengaruhi, sementara variabel performance expectancy, effort expectancy, facilitating conditions, price value, hedonic motivation, online rating, dan online tracking terbukti tidak signifikan mempengaruhi. Lalu, e- satisfaction juga terbukti memiliki pengaruh terhadap habit. ......This study investigated online food delivery application user's e- satisfaction and continued intention to reuse using variables from The Extended Unified Theory of Acceptance and Use of Technology or UTAUT2 framework and mobile commerce features. This study surveyed 474 respondents from the millennial generation born in 1980 until 2000, domicile in Jabodetabek (Jakarta, Bogor, Depok, Tangerang, and Bekasi). The data was collected through an online questionnaire, using the Structural Equation Modelling (SEM) method with LISREL 8.51 software. The results showed that the variables which significantly influenced e-satisfaction are facilitating conditions, price value, hedonic motivation, online rating, and online tracking, meanwhile performance expectancy and effort expectancy were proven insignificant. In continued intention to reuse, the variables that significantly influenced it were social influence, habit, and e-satisfaction, while performance expectancy, effort expectancy, facilitating conditions, price value, hedonic motivation, online rating, and online tracking were proven insignificant. Also, it was proven that e- satisfaction significantly influenced habit.

Abstrak :
Penelitian ini menjelaskan tentang gambaran sikap, norma subjektif, perceived behavioral control, dan intensi dalam menggunakan layanan pesan antar makanan daring pada mahasiswa Universitas Indonesia selama COVID-19. Penelitian ini menggunakan metode kuantitatif dengan desain studi cross sectional. Penelitian ini menggunakan teknik purposive sampling yang diikuti sebanyak 213 responden dengan mengisi kuesioner daring berbasis google form. Hasil penelitian menunjukkan bahwa 49,8% mahasiswa UI sering menggunakan layanan pesan antar makanan saat jam makan malam, dimana makanan cepat saji dan boba drinks adalah makanan yang paling sering dipesan. Selain itu, 59,6% mahasiswa UI memiliki sikap yang positif, 57,3% mahasiswa UI memiliki pengaruh motivasi yang tinggi dari orang lain, 55,9% mahasiswa UI memiliki faktor pendukung yang besar, dan 61,5% mahasiswa UI memiliki intensi yang tinggi dalam menggunakan layanan pesan antar makanan. Hasil penelitian ini diharapkan dapat membuat mahasiswa UI sadar akan pentingnya menerapkan perilaku makan sehat.

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This research explained about the description of attitude, subjective norms, perceived behavioral control, and intentions on using online food delivery service to college students at Indonesia University during COVID-19. This research used the quantitative method with cross sectional study design. This research used purposive sampling technique that were joined by 213 respondents with fill the online questionnaire based on google form. The result of the research showed that 49,8% of UI students often used online food delivery services at dinner time, where fast food and boba drinks are foods that are often ordered. Moreover, 59,6% of UI students have a positive attitude, 57,3% of UI students have a high motivational effect from the others, 55,9% of UI students have a great supporting factors, and 61,5% of UI students have a high intention on using online food delivery service. The result of the research is expected to make UI students to be aware of the importance of implementing healthy eating behavior.

Abstrak :
ABSTRAK
Tingginya antusiasme masyarakat terhadap jasa pengiriman makanan memicu pertumbuhan usaha pada bidang tersebut. Untuk dapat bersaing dengan perusahaan kompetitor diperlukan suatu competitive advantage. Salah satu cara untuk mendapatkan dan mempertahankan competitive advantage suatu perusahaan adalah dengan meningkatkan rasa kepuasan pelanggan terhadap pelayanan yang ditawarkan. Penelitian ini menggunakan metode structural equation modeling (SEM) untuk mengetahui faktor-faktor yang mempengaruhi kepuasan pelanggan pengguna layanan pesan-antar makanan berbasis online. Penelitian dilakukan terhadap 395 responden yang berdomisili di Jabodetabek dan pernah menggunakan layanan ini. Hasil penelitian menunjukkan bahwa faktor kualitas makanan yang diantar, kualitas pelayanan, dan citra perusahaan terbukti mempengaruhi tingkat kepuasan pelanggan secara signifikan

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ABSTRACT
Increasing enthusiasm for online food delivery services triggers the growth of its business. To be able to keep up with the competitor, it is required to have a competitive advantage. One way to gain and maintain competitive advantage is to improve customer satisfaction. This study uses structural equation modeling (SEM) to determine the factors affecting customer satisfaction in online food delivery service industry. 395 respondents who live in Jabodetabek and have ordered at least once through this service were surveyed. Findings indicates that quality of food delivered, service quality, and company image significantly affect customer satisfaction.