Technology Readiness and Acceptance of Indonesian Food Supply Chain
DOI:
https://doi.org/10.32890/jtom2025.20.2.3Keywords:
food industry, operational, perceived, technologyAbstract
The use of technology in various public sectors has an impact on the ease of carrying out operational activities, including in the food industry sector. Technology can be useful in various activities in the food industry, from the production process, distribution, to reaching consumers. It is hoped that the existence of technology will not only help in making the process better but can also improve and betterquality results. This research was conducted to determine the readiness of the food industry in Indonesia to accept the existence of technology itself. This research was carried out by distributing questionnaires to 32 respondents who were actors in the food industry. The results obtained are that currently food industry players know the existence and benefits of this technology for their business. Furthermore, using Sem-PLS analysis, the results obtained showed that the most influential variable was related to perceived ease of use. Therefore, a strategy is needed to encourage food industry players to want to use and understand this technology, so that later it can be used easily and beneficially for their business.
References
Abideen AZ, Sundram VPK, Pyeman J, Othman AK, Sorooshian S. (2021). Food supply chain transformation through technology and future research directions—a systematic review. Logistics, 5(4), 83.
Aripradono HW. (2021). Analisis Technology Readiness and Acceptance Model (TRAM) pada penggunaan sport wearable technology. Teknika, 10(1), 68-77.
Ali, I. and Aboelmaged, M.G.S. (2022), "Implementation of supply chain 4.0 in the food and beverage industry: perceived drivers and barriers", International Journal of Productivity and Performance Management, 71 (4), 1426-1443.
Crofton EC, Botinestean C, Fenelon M, Gallagher E. (2019). Potential applications for virtual and augmented reality technologies in sensory science. Innovative Food Science & Emerging Technologies, 56, 102178. Dadi V, Nikhil SR, Mor RS, Agarwal T, Arora S. Agri-food 4.0 and innovations: Revamping the supply chain operations. Production Engineering Archives. 2021, 27, 75–89.
Ghozali and Latan. (2015). Partial Least Square SEM (PLS-SEM).
Parida K, Bark H, Lee P S. (2021). Emerging thermal technology enabled augmented reality. Advanced Functional Materials, 31(39), 2007952.
Parasuraman A. (2000). Technology Readiness Index (TRI) a multiple-item scale to measure readiness to embrace new technologies. Journal of Service Research, 2(4), 307-320.
Sharma YK, Mangla SK, Patil PP, Liu S. (2019). When challenges impede the process for circular economy-driven sustainability practices in food supply chain. Management Decision. 57, 995–1017.
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution 4.0 International License.
Disclaimer
The Journal of Technology and Operation Management (JTOM) has taken all reasonable measures to ensure that material contained in this website is the original work of the author(s). However, the Journal gives no warranty and accepts no responsibility for the accuracy or the completeness of the material; no reliance should be made by any user on the material. The user should check with the authors for confirmation. Articles published in the Journal of Technology and Operation Management (JTOM) do not represent the views held by the editors and members of the editorial board. Authors are responsible for all aspects of their articles except the editorial screen design.
