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All Journal UNEJ e-Proceeding Jurnal Ilmiah Nusantara
Setiadji Setiadji
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Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences

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THE STUDY OF THE CAUSES OF IRREGULARITY OF CRACKERS QUALITY IN THE CRACKERS INDUSTRY IN JEMBER (Case Study in Crackers Industry in Mangli, Kalisat and Arjasa, Jember) Elok Sayyidah Balya; Achmad Marzuki Moen’im; Setiadji Setiadji
UNEJ e-Proceeding International Conference on Agribusiness Marketing (ICAM) 2012, Faculty of Agriculture, University o
Publisher : UPT Penerbitan Universitas Jember

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Abstract

Crackers is one of food product which is known for centuries in many forms. Thisis caused by the variety of flavors, and its simple processing. Generally, crackers isprocessed traditionally, so it is not surprising that some crackers producers simply processthem. Crackers is a famous and popular snack for Indonesian. The purpose of this researchis to know the most critical steps during the production and distribution process,identifying the factors that affecting product quality, and to know the best physical andchemical characteristic. The data of this research comes from questionnaire data and checklists of three crackers industry In three residents (Mangli, Kalisat, and Arjasa) in Jember.Organolepticness data and the chemical characteristic data come from the product of thoseregencies. The criterion of product flaw widely spread from the smallest to the biggest.They are thickness, crack, the ripeness and the color. The factors that affect the quality areraw materials, weather, employers, the engine, drying process, and cooking process. Basedon the analysis of organolepticness, it shows that based on the flavor of the crackers, themost favorable crackers is produced in Mangli. Based on the color, the most favorablecrackers is produced in Arjasa. Based on the crispness of the crackers, the most favorablecrackers is produced in Mangli. While the chemical analysis shows the highest watercontent of the crackers is produced in Mangli because the high content of fiber, while thehighest crackers ash content is produced in Arjasa.
SISTEM PENDUKUNG KEPUTUSAN PEMILIHAN SUPPLIER KOPI TERBAIK KEDAI KOPI SAKA MENGGUNAKAN METODE SIMPLE ADDITIVE WEIGHTING (SAW) Setiadji Setiadji; Missi Hikmatyar; Yusuf Sumaryana
JURNAL ILMIAH NUSANTARA Vol. 2 No. 2 (2025): Jurnal Ilmiah Nusantara
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jinu.v2i2.3892

Abstract

The selection of the best coffee supplier is a critical factor in ensuring the operational success and quality of products offered by Kedai Kopi Saka. A systematic and objective evaluation process is needed to identify the most suitable supplier that meets various criteria such as product quality, price, delivery punctuality, production capacity, and service quality. This study aims to develop a decision support system (DSS) using the Simple Additive Weighting (SAW) method to assist Kedai Kopi Saka in selecting the best coffee supplier. The SAW method is employed due to its ability to handle multiple criteria and weight assignments, enabling a comprehensive evaluation of suppliers. The system evaluates suppliers based on predefined criteria, assigns weights to each criterion, normalizes the values, and calculates the final scores to rank the suppliers. The results of this system provide clear and reliable recommendations for decision-makers. The implementation of this decision support system ensures a more transparent, efficient, and accurate supplier selection process. Furthermore, this system contributes to improving the decision-making process at Kedai Kopi Saka and supports its goal of maintaining high-quality coffee offerings for its customers.
Co-Authors Achmad Marzuki Moen’im Elok Sayyidah Balya Hikmatyar, Missi Yusuf Sumaryana