PENERAPAN METODE SIMPLE ADDITIVE WEIGHTING (SAW) DALAM PEMILIHAN SUPPLIER TEPUNG PADA INDUSTRI MAKANAN BEKU: STUDI KASUS UD TOP SUKOHARJO

Muhammad   Ferdiharvan; Retno Putri Rahmadani; Cikal Oktavianurjanah  Qomaroni; Gilang   Pamungkas; Hardiyanti

Authors

Muhammad Ferdiharvan STMIK Amikom Surakarta Author
Retno Putri Rahmadani STMIK AMIKOM Surakarta Author
Cikal Oktavianurjanah Qomaroni STMIK Amikom Surakarta Author
Gilang Pamungkas STMIK Amikom Surakarta Author
Hardiyanti 5Institut Kesehatan dan Teknologi Kartini Batam Author

Keywords:

Raw Materials, Home Industry, Supplier Selection, Decision Making, Simple Additive Weighting (SAW)

Abstract

UD TOP is a home industry located in the Sukoharjo area and is engaged in the production of frozen foods such as curly noodle satay, wonton satay, cireng satay, and spring roll satay. In its operations, the company often experiences difficulties in determining the right choice of flour supplier, even though flour is the main raw material that greatly determines product quality. This study aims to apply the Simple Additive Weighting (SAW) method to assist in selecting the best flour supplier for UD TOP. There are four alternative suppliers that are used as the object of assessment, namely CV Sumber Makmur, UD Indo Prima, UD Berkah Jaya, and CV Global Supply. The evaluation is carried out based on five main criteria, namely price, product quality, on-time delivery, after-sales service, and production capacity. Through the SAW approach, concrete research results show that UD Indo Prima was selected as the best supplier with a SAW value of 0.900. This study can provide a systematic and objective assessment method, thereby supporting UD TOP in making the right decisions and optimizing the raw material procurement process in a sustainable manner.

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