PENERAPAN METODE SIMPLE ADDITIVE WEGHTHING (SAW) DALAM EVALUASI KUALITAS RENDANG BERDASARKAN KRITERIA PRODUK DAN KEPUASAN KONSUMEN

Silvilestari Silvilestari, Rika Widya Perdana

Abstract


This study was conducted to evaluate the quality of rendang and to determine the best rendang product based on several criteria, namely taste, aroma, color, spice composition, shelf life, price, and consumer satisfaction level. The problem addressed in this research lies in the difficulty of objectively determining high-quality rendang due to the numerous aspects that must be considered. To overcome this issue, a Decision Support System (DSS) utilizing the Simple Additive Weighting (SAW) method was employed, which facilitates evaluation by comparing the weights of each criterion. The data in this study were obtained through observation and assessments from respondents regarding several rendang products used as alternatives. The results of data processing indicate that the SAW method is capable of producing a more structured and objective ranking of rendang products. Therefore, this method can assist in determining the best rendang selection. The findings of this study demonstrate that the SAW method is sufficiently effective, as it is able to integrate multiple criteria into a single final value that can serve as a basis for decision-making.

 


Keywords


: Decision Support System, Simple Additive Weighting (SAW), Rendang Quality, Multi-Criteria, Consumer Satisfaction

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DOI: http://dx.doi.org/10.30646/tikomsin.v14i1.1089

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