Pengaruh Persepsi Manfaat, Kemudahan Penggunaan dan Keamanan terhadap Minat Penggunaan Layanan Grabfood : Studi Kasus di Kecamatan Boyolali

Nofinda Helma A’yuna; Listyowati Puji Rahayu; Unna Ria Safitri

doi:10.55606/jumbiku.v6i2.7619

Pengaruh Persepsi Manfaat, Kemudahan Penggunaan dan Keamanan terhadap Minat Penggunaan Layanan Grabfood

Studi Kasus di Kecamatan Boyolali

Authors

Nofinda Helma A’yuna Universitas Boyolali
Listyowati Puji Rahayu Universitas Boyolali
Unna Ria Safitri Universitas Boyolali

DOI:

https://doi.org/10.55606/jumbiku.v6i2.7619

Keywords:

GrabFood, Intention To Use, Perceived Ease Of Use, Perceived Usefulness, Security

Abstract

This study aims to analyze the effect of perceived usefulness, perceived ease of use, and security on the intention to use GrabFood services in Boyolali District, both partially and simultaneously. This research employed a quantitative approach using a purposive sampling technique. Primary data were collected through questionnaires distributed to 100 respondents who had used GrabFood services. Data were analyzed using validity and reliability tests, classical assumption tests, multiple linear regression, t-test, F-test, and the coefficient of determination (R²) with SPSS software. The results indicate that perceived usefulness, perceived ease of use, and security each have a positive and significant effect on the intention to use GrabFood services. Security is the most dominant factor influencing users' intention. Simultaneously, the three variables significantly affect the intention to use GrabFood services. The Adjusted R Square value of 0.716 indicates that these variables explain 71.6% of the variation in the intention to use GrabFood services, while the remaining 28.4% is explained by other factors outside the research model.

Downloads

Download data is not yet available.

References

Ainul, A., Sulmi, K., Awaluddin, M., & Gani, I. (2021). Pengaruh Persepsi Kegunaan, Kemudahan, Dan Keamanan Terhadap Minat Menggunakan Layanan Mobile Bangking. Jurnal Sistem Informasi, 1(2), 59–73.

Ajzen, I. (1991). The theory of planned behavior. Organizational Behavior and Human Decision Processes, 50(2), 179–211. https://doi.org/10.1016/0749-5978(91)90020-T

Chiu, W., Badu-Baiden, F., & Cho, H. (2024). Consumers' intention to use online food delivery services: A meta-analytic structural equation modeling approach. International Journal of Consumer Studies, 48(3), e13052. https://doi.org/10.1111/ijcs.13052

Beldad, A., De Jong, M., & Steehouder, M. (2010). How shall I trust the faceless and the intangible? A literature review on the antecedents of online trust. Computers in Human Behavior, 26(5), 857–869. https://doi.org/10.1016/j.chb.2010.03.013

Davis, F. D., Bagozzi, R. P., & Warshaw, P. R. (1989). User acceptance of computer technology: A comparison of two theoretical models. Management Science, 35(8), 982–1003. https://doi.org/10.1287/mnsc.35.8.982

Das, S., & Ghose, D. (2019). Influence of online food delivery apps on the operations of the restaurant business. International Journal of Scientific & Technology Research, 8(12), 1372–1377.

Elverda, E., Nahdah, T. A., & Hamali, S. (2025). Analysis of Factors Affecting Consumer Decision-Making in Choosing Online Food Delivery in Indonesia. 10.

https://doi.org/10.29244/jcs.10.1.118-144

Farhans, A., & Ridanasti, E. (2024). The effect of online food delivery services on consumer behavioral intentions. COSTING: Journal of Economic, Business and Accounting, 7(6). https://doi.org/10.31539/costing.v7i6.13269

Ghozali, I. (2021). Aplikasi Analisis Multivariate dengan Program IBM SPSS 26 (10th ed.). Badan Penerbit Universitas Diponegoro.

Kasim, E. Y., & Rahmawati, D. (2021). Pengembangan Metode Pemasaran Dan Sistem Manajemen Bagi Pelaku Usaha Makanan Terdampak Pandemik Covid 19. Jurnal Berdaya Mandiri, 3(2), 649–670. https://doi.org/10.31316/jbm.v3i2.1804

Kotler, P., & Keller, K. L. (2022). Marketing Management (16th Global ed.). Pearson.

Nurvitasari, E., & Dwijayanti, R. (2021). Terhadap Minat Menggunakan Aplikasi Grab (Studi Pada Pengguna Aplikasi Grab Fitur Grabfood). Jurnal Pendidikan

Tata Niaga (JPTN), 9(3), 1472–1481.

Prasetyo, D. (2023). PENGARUH TEKNOLOGI INFORMASI DAN SOCIAL MEDIA MARKETING TERHADAP MINAT BELI. 13(1), 131–140.

Purwianti, L., Nurjanah, L., Aqmi, A. L. Z., & Yulianto, E. (2025). Integrating TAM, TPB, and time-saving orientation to predict continued use of online food delivery.

Sugiharto, C. A., Lestari, H. C., Kananda, I. L., Ramadhan, F., & Salsabila, S. (2024). Understanding customer intention to use online food delivery services in the post-pandemic era in Indonesia. Dinasti International Journal of Management Science, 5(3). https://doi.org/10.31933/dijms.v5i3.2365

Sugiyono. (2019). Metode Penelitian Kuantitatif, Kualitatif, dan R&D (2nd ed.). Alfabeta.

Suseno, N. S. (2024). Technology Acceptance of Go Food Services. 278–283. https://doi.org/10.33364/algoritma/v.21-1.1603

Soemitro, A., dkk. (2024). Faktor-faktor yang mempengaruhi intensi pelanggan dalam menggunakan online food delivery di Indonesia. Journal of Business and Applied Management.

Venkatesh, V., & Davis, F. D. (1996). A critical assessment of potential measurement biases in the Technology Acceptance Model. International Journal of Human-Computer Studies, 45(1), 19–45. https://doi.org/10.1006/ijhc.1996.0040

Wahyu Prastiwi, & Dewi Kusuma Wardani. (2020). LT-persepsi kemudahan e money. JAE: Jurnal Akuntansi Dan Ekonomi, 21, 113–119. https://doi.org/10.29407/jae.v5i3.14057

Yusuf, M., Sumiyadi, S., & Maudhy, S. (2024). Pengaruh Persepsi Manfaat dan Kemudahan Penggunaan terhadap Minat Menggunakan Layanan GrabFood. Jurnal Riset Manajemen dan Bisnis, 9(1), 15-28.

Downloads

Published

2026-07-28

How to Cite

Nofinda Helma A’yuna, Listyowati Puji Rahayu, & Unna Ria Safitri. (2026). Pengaruh Persepsi Manfaat, Kemudahan Penggunaan dan Keamanan terhadap Minat Penggunaan Layanan Grabfood : Studi Kasus di Kecamatan Boyolali. Jurnal Manajemen, Bisnis Dan Kewirausahaan, 6(2), 268–277. https://doi.org/10.55606/jumbiku.v6i2.7619