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All Journal Jurnal Pendidikan Teknologi dan Kejuruan Jurnal Sains dan Teknologi Techno.Com: Jurnal Teknologi Informasi MATICS : Jurnal Ilmu Komputer dan Teknologi Informasi (Journal of Computer Science and Information Technology) Sinkron : Jurnal dan Penelitian Teknik Informatika Jurnal Matematika Sains dan Teknologi Jurnal Pendidikan Terbuka Dan Jarak Jauh Jurnal Sisfokom (Sistem Informasi dan Komputer) JMKSP (Jurnal Manajemen, Kepemimpinan, dan Supervisi Pendidikan) Jurnal Nasional Komputasi dan Teknologi Informasi Jurnal Nasional Pendidikan Teknik Informatika (JANAPATI) INSERT: Information System and Emerging Technology Journal International Journal of Global Operations Research Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan
Unggul Utan Sufandi
Universitas Terbuka
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Neuroscience Public Health Social Sciences Transportation Other

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Comparison of the SAW (Simple Additive Weighting), AHP (Analytic Hierarchy Process) and Wieghted Product (WP) Methods in Catering Vendor Selection Sufandi, Unggul Utan; Putri, Mayang Anglingsari; Satria Junianto, Mochamad Bagoes; Minrohayati, Minrohayati
MATICS: Jurnal Ilmu Komputer dan Teknologi Informasi (Journal of Computer Science and Information Technology) Vol 17, No 1 (2025): MATICS
Publisher : Department of Informatics Engineering

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/mat.v17i1.31854

Abstract

This study aims to develop a Decision Support System (DSS) for selecting the most suitable catering vendor for the UT Business Center by employing three decision-making methods: Simple Additive Weighting (SAW), Analytic Hierarchy Process (AHP), and Weighted Product (WP), alongside expert evaluation. Selecting an appropriate catering vendor is crucial to supporting university operations and events; therefore, the decision-making process must be based on objective and efficient criteria. Given the differences in the working principles of these three methods, it is essential to conduct a comparative analysis between AHP, SAW, and WP to determine the most suitable approach for catering vendor selection at the UT Business Center. The results of the study indicate varying levels of accuracy depending on the weighting scenario: Scenario 1 (Uniform Criterion Weights): Accuracy levels were AHP (83.33%), SAW (100%), and WP (100%). Scenario 2 (Expert-Determined Criterion Weights): Accuracy levels were AHP (58.83%), SAW (66.67%), and WP (66.67%).
Co-Authors Andri Suryadi, Andri Anto Hidayat Anto Hidayat Aprijani, Dwi A Aprijani, Dwi Astuti Aprijani, Dwi Astuti Denisha Trihapningsari Dwi A Aprijani Dwi Astuti Aprijani Eka Julianti Firmansyah Firmansyah Firmansyah Firmansyah Junianto, Mochamad Bagoes Satria Kani Kani Kani, Kani Khaerul Anam Kosasih, Fauzy Rahman Laksono Trisnantoro Mayang Anglingsari Putri, Mayang Anglingsari Minrohayati . Nurdiana, Dian Paken Pandiangan Prasetyo, Mario Aditya Priono, Mochamad Riady, Yasir Sapriya, Danang T. Eduard Azwar Sinar Trihapningsari, Denisha Wicaksono, Bagus Arif Widya Mellysa Wiradharma, Gunawan