Sistem Rekomendasi Produk pada E-commerce Menggunakan Metode User-Based Collaborative Filtering
Abstract
In an increasingly advanced digital era, the demand for recommendation systems that can provide products that match user preferences is increasingly high. The method used in this research is User-Based Collaborative Filtering, an approach that utilizes the purchasing patterns of other users to provide recommendations to active users. The research process began with collecting transaction datasets and product user preferences from leading e-commerce platforms. This data is then processed through the loading, preprocessing and analysis stages to prepare good data. Model performance is carried out using Mean Absolute Error (MAE) through a 5-fold cross validation process. The evaluation results show that the model has a satisfactory level of accuracy, with an average MAE value of 0.31. This research contributes to the development of a product recommendation system that can help improve users' online shopping experience by providing relevant and personalized recommendations.
Keywords: User-Based Collaborative Filtering, Recommendation system, Mean Absolute Error (MAE), e-commerce
This work is licensed under a Creative Commons Attribution 4.0 International License.
The Authors submitting a manuscript do so on the understanding that if accepted for publication, the copyright of the article shall be assigned to JNATIA (Jurnal Nasional Teknologi Informasi dan Aplikasinya) as the publisher of the journal. Copyright encompasses exclusive rights to reproduce and deliver the article in all forms and media, as well as translations. The reproduction of any part of this journal (printed or online) will be allowed only with written permission from JNATIA (Jurnal Nasional Teknologi Informasi dan Aplikasinya). The Editorial Board of JNATIA (Jurnal Nasional Teknologi Informasi dan Aplikasinya) makes every effort to ensure that no wrong or misleading data, opinions, or statements be published in the journal.
This work is licensed under a Creative Commons Attribution 4.0 International License.