网络论坛作为知识分享媒介对提高知识和烹饪绩效的影响因素

Rafif I. Shaputra, A. Hidayanto, Purwo Aji Fahmi Akmal, Ismail Al Ghani, Muhammad Arief Wibowo, Annisa Monicha Sari
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引用次数: 0

摘要

网络论坛是公众(公民)在线交流信息的媒介,尤其是烹饪信息。尽管公民可以通过网络论坛获得各种信息,但对影响网络论坛烹饪信息有效性的因素知之甚少。因此,本研究试图分析哪些因素会影响在线论坛作为知识分享媒体在提高人们的知识和烹饪表现方面的有效性。本研究使用了四个指标:知识共享、知识应用、知识创造和交互记忆系统(即专业化、可信性和协调性三点)。本次调查共获得174名受访者作为样本。使用SmartPLS工具进行结构方程建模(SEM)来测试这一研究。研究结果表明,知识应用、知识共享和知识创造对知识和烹饪绩效有显著影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Factors Influencing of Online Forums Effectiveness as Knowledge Sharing Media in Increasing Knowledge and Cooking Performance
Online forum as media for exchange information that can be accessed online by the public (citizen), especially cooking information. Despite the citizen can obtain various information through online forums, very little is known about factors affecting the effectiveness of online forums in cooking information. This study, therefore, seeks to analyze what factors can influence online forum's effectiveness as knowledge sharing media in increasing people's knowledge and cooking performance. There are four indicators used in this study, knowledge sharing, knowledge application, knowledge creation, and transactive memory system (which refers to three-point: specialization, credibility, and coordination). The survey was taken place and obtain 174 respondents as samples. Structural Equation Modelling (SEM) was conducted with SmartPLS tools to test this research. The result of this study concludes that knowledge application, knowledge sharing, and knowledge creation significantly influence knowledge and cooking performance by using transactive memory systems (TMS) theory.
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