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PENERAPAN METODE AHP-TOPSIS DALAM PENENTUAN MEREK TEPUNG DI CV HALALAN THOYIBAN
One form of decision-making in the manufacturing industry is the selection of raw materials for a product. The role of raw materials is crucial for the company's sustainability, as they significantly impact the quality of the produced goods. Decision Support Systems (DSS) serve as tools to assist decision-makers in expanding their capabilities. Methods such as AHP and TOPSIS are employed to handle decision-making cases involving the search for optimal alternatives from a set of options based on specific criteria. CV Halalan Thoyiban, a company focusing on bread production, frequently faces challenges in choosing the right brand of raw materials, particularly wheat flour. The company previously lacked a dedicated method for selecting and determining the wheat flour brand to be used in their production process. Therefore, this research combines the AHP and TOPSIS methods to determine the best alternative wheat flour brand. The research results reveal that the company considers four main criteria when selecting a flour brand: price, quality, delivery, and service. These criteria are further divided into 10 sub-criteria, with the protein content sub-criterion being the most prioritized in determining the brand of wheat flour. Through analysis using the AHP-TOPSIS method, the sequence of alternative wheat flour brands is established. Rankings are as follows: Tepung Lonceng Hijau with a value of 0.7200, Tepung Krakatau with 0.5775, Tepung Lonceng Merah with 0.3547, Tepung Cakra Kembar with 0.3319, Tepung Segitiga Biru with 0.3066, Tepung Ninja with 0.2436, and finally Tepung Tali Emas with 0.0474.
FAKULTAS SAINS DAN TEKNOLOGI, UIN SUNAN KALIJAGA YOGYAKARTA
NIM.: 19106060013 Muhammad Farhan Tsaqila
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Tehnik Industri