MAULANA, IKHSAN (2020) STRATEGI PEMILIHAN SUPPLIER BAHAN BAKU MENGGUNAKAN METODE ANALYTICAL HIERARCHY PROCCES (AHP) DAN SIMPLE ADDITVIVE WEIGHTING (SAW) PADA UKM MAKARONI CILEUNGSI. S1 thesis, Universitas Mercu Buana Bekasi.
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Abstract
ABSTRAK UKM macaroni M adalah suatu UKM yang bergerak pada produksi makanan ringan dengan varian rasa pedas yang berbeda. UKM macaroni mengalami keterlambatan produksi dikarenakan lamanya bagian purchasing memilih milih supplier bahan baku gandum durum. Berdasarkan studi terdahulu UKM macaroni ini belum memiliki metode untuk pemilihan supplier yang tepat. Untuk dapat meningkatkan ketersediaan bahan baku pembuatan macaroni moncrot perlu diadakan pemilihan supplier yang tepat baik dari segi pengiriman ataupun mutu bahan baku. Penelitian ini bertujuan untuk mengimplementasikan pemilihan supplier menggunakan metode analytical hierarchy procces dan simple additive weighting. Metode ini didapatkan dengan melakukan pemilihan kriteria untuk beberapa pemasok yang meliputi kualitaas, harga, pengiriman, fleksibelitas dan respon pemasok. Metode AHP dan SAW merupakan kedua metode yag ada pada multiple alternative decision making yang digunakan untuk pemecahan masalah yang memiliki tujuan untuk menentukan alternative terbaik, misalnya pemilihan supplier, pemilihan pekerja, pemilihan penerima beasiswa dan lain lain. Dalam kasus ini didapatkan supplier terbaik berdasarkan metode Analitycal hierarchy process dan simple additive weighting yaitu supplier 1 dengan nilai berdasarkan SAW 0,77 dan nilai berdasarkan AHP 0,69. Dan metode analitycal hierarchy process dinilai lebih akurat dalam penelitian ini karena memiliki jumlah nilai keseluruhan yaitu 1 sedangkan metode Simple Additive Weighting memiliki tingkat akurasi nilai akhir dengan jumlah 3,246. Kata kunci : UKM, Supplier, AHP, SAW. ABSTRACT UKM macaroni M is an UKM that is engaged in the production of snacks with different spicy flavors. Macaroni UKM experienced production delays due to the lengthy time the purchasing department chose to choose a supplier for durum wheat. Based on previous studies, this Macaroni UKM does not yet have a method for selecting the right supplier. To be able to increase the availability of raw materials for making macaroni moncrot, it is necessary to select the right supplier both in terms of delivery and quality of raw materials. This study aims to implement supplier selection using analytical hierarchy process methods and simple additive weighting. This method is obtained by selecting criteria for several suppliers which include quality, price, delivery, flexibility and supplier response. AHP and SAW methods are both methods that exist in multiple alternative decision making which are used for problem solving that have the aim of determining the best alternative, for example selecting suppliers, selecting workers, selecting scholarship recipients and others. In this case, the best supplier was obtained based on the Analitycal hierarchy process method and simple additive weighting, namely supplier 1 with a value based on SAW 0.77 and a value based on AHP 0.69. And the analitycal hierarchy process method is considered more accurate in this study because it has a total value of 1, while the Simple Additive Weighting method has a final score accuracy of 3.246. Keyword : UKM, supplier, AHP, SAW.
| Item Type: | Thesis (S1) |
|---|---|
| Call Number CD: | FT/IND 20 089 |
| NIM/NIDN Creators: | 41616210007 |
| Uncontrolled Keywords: | Kata kunci : UKM, Supplier, AHP, SAW. |
| Subjects: | 600 Technology/Teknologi > 650 Management, Public Relations, Business and Auxiliary Service/Manajemen, Hubungan Masyarakat, Bisnis dan Ilmu yang Berkaitan > 658 General Management/Manajemen Umum > 658.5 Management of Production/Manajemen Produksi |
| Divisions: | Fakultas Teknik > Teknik Industri |
| Depositing User: | siti maisyaroh |
| Date Deposited: | 23 May 2022 04:47 |
| Last Modified: | 23 May 2022 04:47 |
| URI: | http://repository.mercubuana.ac.id/id/eprint/61536 |
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