FAKTOR KEBERHASILAN IMPLEMENTASI SISTEM POS PADA UMKM ROTI BAKAR AMBU DI TANGERANG SELATAN: STUDI MIXED-METHODS
Abstract
ABSTRAK
FAKTOR KEBERHASILAN IMPLEMENTASI SISTEM POS PADA UMKM ROTI BAKAR AMBU STUDI MIXED-METHODS DI TANGERANG SELATAN. UMKM kuliner menghadapi kompleksitas operasional akibat tingginya volume transaksi dan berkembangnya kanal penjualan digital, khususnya online food delivery, sehingga membutuhkan pencatatan transaksi yang konsisten lintas kanal. Penelitian ini bertujuan mengidentifikasi faktor kunci keberhasilan implementasi MOKA POS pada UMKM Roti Bakar Ambu di Sawah Baru, Ciputat, Tangerang Selatan, serta menjelaskan mekanisme organisasi dan lingkungan yang mendukung maupun menghambat keberhasilan implementasi. Metode yang digunakan adalah mixed-methods dengan desain sequential explanatory: tahap kuantitatif melalui survei skala Likert 1–5 kepada pengguna POS dan ekstraksi ringkasan laporan operasional POS, dilanjutkan tahap kualitatif melalui wawancara semi-terstruktur dan observasi singkat untuk memperdalam temuan. Hasil menunjukkan implementasi POS dinilai berhasil, ditandai oleh persepsi manfaat operasional yang tinggi (percepatan transaksi, kemudahan pelaporan, dan kontrol kas) serta bukti operasional berupa volume transaksi dan omzet yang stabil dengan tingkat pembatalan/void rendah. Faktor Technology dan penerimaan/penggunaan sistem berperan kuat dalam mendorong konsistensi penggunaan, sedangkan faktor Organization menjadi penentu kualitas keberhasilan berkelanjutan, terutama pada konsistensi SOP transaksi dan closing lintas shift, pemerataan pelatihan, serta praktik rekonsiliasi transaksi offline–online. Kesimpulannya, keberhasilan implementasi POS pada UMKM kuliner multi-kanal memerlukan kombinasi kesiapan teknologi, penerimaan pengguna, dan penguatan tata kelola proses kerja agar manfaat sistem terjaga secara berkelanjutan.
Kata kunci: POS, UMKM kuliner, TOE, UTAUT, mixed-methods
ABSTRACT
SUCCESS FACTORS OF POS SYSTEM IMPLEMENTATION IN ROTI BAKAR AMBU MSME: A MIXED-METHODS STUDY IN SOUTH TANGERANG. Culinary MSMEs face increasing operational complexity due to high transaction volumes and the growth of digital sales channels, particularly online food delivery, which intensifies the need for consistent cross-channel transaction records. This study aims to identify key success factors of MOKA POS implementation at Roti Bakar Ambu (Sawah Baru, Ciputat, South Tangerang) and to explain organizational and environmental mechanisms that enable or hinder sustained implementation success. A sequential explanatory mixed-methods design was applied: a quantitative stage using a 1–5 Likert survey to POS users and a summary extraction of operational POS reports, followed by a qualitative stage through semi-structured interviews and brief observations to elaborate the quantitative results. The findings indicate that POS implementation is successful, reflected in strong perceived operational benefits (faster transactions, easier reporting, and improved cash control) and supported by operational evidence showing stable transaction and revenue patterns with low void/cancellation rates. Technology readiness and user acceptance/actual use contribute strongly to consistent use, while organizational factors determine long-term implementation quality, particularly consistent SOP and shift closing practices, standardized training, and offline–online transaction reconciliation. In conclusion, successful POS implementation in multi-channel culinary MSMEs requires the combined strengthening of technology readiness, user acceptance, and process governance to sustain system benefits over time.
Keywords: POS, culinary MSMEs, TOE, UTAUT, mixed methods
