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This study aims to analyze the development process of IoT smart tracking products for XYZ mobile operators in Indonesia using a Design Thinking approach. Design Thinking is a creative and innovative approach that focuses on user-centered design. Unlike traditional design methods, Design Thinking involves strong creative thinking and a focus on the user's needs. In this study, a qualitative research methodology was used, including in-depth interviews with several potential and existing customers of IoT intelligent tracking during the Design Thinking empathy stage. The next stage, defining problems and ideas, is validated by the XYZ IoT operator's product development team. Through interviews with three participants from various business backgrounds who are interested in using IoT products and three experts from the IoT development team at mobile operator XYZ, the study identifies the question of "How Might We" (HMW), namely: "How can we develop a more reliable and real-time IoT smart tracking product?" After brainstorming and discussing of 19 proposed ideas with XYZ's IoT expert team, the results in the ideation stage determined that developing cybersecurity features and predictive algorithms is the most unique and impactful product, while also cost-effective solution in developing new IoT products for XYZ mobile operators.

Bandung is one of the cities with a high culinary appeal. However, there are several problems found such as a decrease in sales due to the Covid-19, not conducting the market surveys, and tight competition in the culinary industry. One of the concepts that can solve these problems is a human-centered approach called Design Thinking. Hence, it is needed to measure whether the concept is already implemented or not. The result of this measurement can define the further plan to solve the problems stated. Design thinking is the rationale in the process of transforming a creative mindset into an innovation. This study measures the implementation of the Design Thinking concept in the culinary subsector in Bandung which includes five stages, namely: empathize, define, ideation, prototype, and test. The data collection is conducted by distributing questionnaires to 92 dine-in and 92 takeaway culinary businesses. The data gathered is then processed by using the descriptive statistical analysis technique and a two-tailed t-test. The result of the study indicates that the culinary business actors in Bandung city have implemented the Design Thinking concept well, although the empathize and define stages are still included in the bad category. There is also a difference in implementing the Design Thinking concept between dine-in and takeaway culinary businesses. Further study is expected to measure the impact of the Design Thinking concept’s implementation on the culinary businesses’ sales performance.           

This study is based on the projects held in a Design Thinking Graduate class in 2016-2017 and 2017-2018 Fall Semesters, in an   industrial design department. Based on the hypothesis that design thinking interventions to entrepreneurship projects will help their development, graduate students were paired with technology start-ups. The aim of the project is to intervene the project development process of technology start-ups with a human centred perspective by the help of the tools of design thinking approach, develop ideas for solving existing problems, also pin out new problems that are not classified as problems by the companies yet. Following this idea, students were required to design and conduct their own process by the help of design thinking approach and related methods. The number of the projects held during the process was 34 and 4 of them will be explained in detail in this paper. This study is significant in terms of investigating how design thinking affects start-up culture as a catalyst, in which phase/s of the projects design thinking is more relevant and effective, how design thinking helps find solutions to missing and premature aspects of entrepreneurship projects.