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All Journal AMPLITUDO: Journal of Science & Technology Innovation
Maulana Paldia Samil
Australian National University
Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture

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Prioritizing Sustainability Criteria for Food-Processing SMIs Using Bayesian Best-Worst Method toward the Sustainable Development Goals Dzilalin Najmi; Andes Ismayana; Nastiti Siswi Indrasti; Maulana Paldia Samil; Aman Ahmed Kuniyil; Muamar Kadafin
AMPLITUDO : Journal of Science and Technology Innovation Vol. 5 No. 2 (2026): August
Publisher : Balai Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56566/amplitudo.v5i2.592

Abstract

Small and medium industries (SMIs) in the food-processing sector play an important role in supporting local economic development but face various challenges in achieving sustainable development. This study aims to identify and prioritize key sustainability criteria for the development of food-processing SMIs using Bayesian Best Worst method within an extended triple bottom line framework. The framework integrates economic, social, environmental, and technology dimensions to capture the multidimensional aspects of sustainability. Expert judgments were collected from relevant stakeholders and analyzed using the Bayesian Best–Worst Method (BWM) to determine the relative importance of sustainability criteria. The results indicate that operational and institutional performance, hygiene and production sanitation, and human resource competence are the most influential criteria in supporting sustainable SMI development. At the sub-criteria level, compliance with food safety and halal standards, maintenance and hygiene of production equipment, and the use of digital promotion and payment systems emerge as the most critical factors. These findings provide a structured understanding of sustainability priorities and offer a useful reference for policymakers and practitioners in promoting sustainable development of food-processing SMIs
Co-Authors Aman Ahmed Kuniyil Dzilalin Najmi Muamar Kadafin Muhammad Romli dan Suprihatin Andes Ismayana Nastiti Siswi Indrasti