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p-Index From 2021 - 2026
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All Journal INAQUE: Journal of Industrial & Quality Engineering
Fauzan Suryoputro
Universitas Pendidikan Indonesia
Computer Science & IT Economics, Econometrics & Finance Engineering Industrial & Manufacturing Engineering Mechanical Engineering

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EVALUASI PEMASOK SELADA MENGGUNAKAN METODE MCDM FUZZY AHP DAN TOPSIS PADA SPPG BABAKAN CIPARAY BABAKAN 002 Fauzan Suryoputro; Mumu Komaro; Saskia Puspanikan
Inaque : Journal of Industrial and Quality Engineering Vol 14 No 1 (2026): Inaque April 2026
Publisher : Teknik Industri Unikom

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34010/iqe.v14i1.20834

Abstract

The availability of fresh lettuce as a perishable product at SPPG Babakan Ciparay Babakan 002 heavily relies on supplier performance. Quality instability, delivery delays, and the risk of food loss represent the primary obstacles in the procurement supply chain. This study aims to determine the priority weights of evaluation criteria and to evaluate and rank the performance of alternative lettuce suppliers using an integrated Multi-Criteria Decision Making (MCDM) approach, combining Fuzzy Analytical Hierarchy Process (Fuzzy AHP) and Technique for Order Preference by Similarity to Ideal Solution (TOPSIS). The study involved three key decision-makers (purposive sampling) and evaluated three alternative suppliers (Supplier A, B, and C) based on product quality, price, delivery timeliness, and food loss. The evaluation utilized organoleptic assessments, historical price data, delivery logs, and food loss records from February to April 2026. The Fuzzy AHP results revealed that Product Quality is the highest priority criterion with a weight of 0.5068 (50.68%), followed by Food Loss at 0.4113 (41.13%), and Delivery Timeliness at 0.0820 (8.20%). Furthermore, the TOPSIS ranking results indicated that Supplier C achieved the highest rank with a Closeness Coefficient (CCi) of 0.8174, followed by Supplier A (CCi = 0.5462), and Supplier B (CCi = 0.3752). Supplier C is recommended as the optimal choice due to its superior performance in minimizing food loss (5.15%) and achieving perfect delivery timeliness (100%). These findings provide a systematic and objective decision-making foundation for fresh food procurement.
Co-Authors Mumu Komaro Saskia Puspanikan