MAR'ATULLATIFAH, Yulaikha and Widodo, Catur Edi and Adi, Kusworo (2021) PERBANDINGAN METODE SAW (SIMPLE ADDITIVE WEIGHTING) DAN AHP (ANALYTIC HIERARCHY PROCESS) UNTUK PEMILIHAN SUPLIYER PADA RESTORAN). Masters thesis, UNIVERSITAS DIPONEGORO.

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Abstract

Memilih supliyer tepat dalam rantai pasokan dapat mengurangi biaya dan bermanfaat mengurangi resiko rantai pasokan, meningkatkan keunggulan kompetitif, dan membentuk strategi perusahaan. Kedai Susu Its Milk, restoran dengan menu pengolahan susu sapi diperoleh dari supliyer. Restoran memenuhi kebutuhan susu menggunakan 6 supliyer dengan karakteristik yang berbeda. Permasalahan restoran yang terkait supliyer antara lain kualitas, kuantitas, harga, pelayanan dan garansi. 100 sample jurnal penelitian yang diambil baik dari internet maupun studi pustaka tentang SPK, metode SAW dan AHP merupakan metode yang paling mendominasi diantara metode lainnya. Penelitian ini bertujuan membandingkan metode SAW dan AHP dalam membangun sistem pendukung keputusan untuk pemilihan supliyer di restoran. Dilakukan pengujian 10 kali untuk menguji hasil perbandingan metode, diperoleh hasil alternatif yang sama di dalam satu pengujian. Metode SAW lebih banyak digunakan, karena perhitungannya mudah dipahami, cepat, dan sederhana dalam menentukan supliyer (proses pembobotan lebih singkat hanya pada kriteria). AHP lebih unggul dalam keakuratan data, langkah – langkahnya panjang dan rumit harus pembobotan kriteria dan sub kriteria yang bisa memerlukan waktu cukup lama. Jika menghendaki hasil akurat disarankan menggunakan AHP, namun jika dibutuhkan segera lebih baik menggunakan SAW. Membangun SPK untuk pemilihan supliyer pada restoran menggunakan metode SAW dan AHP, terbukti signifikan membantu pelaku bisnis dalam memilih supliyer secara lebih tepat dan efisien. Pengujian sistem dari penilaian pakar 84.3% secara umum sistem sangat baik. Uji kepraktisan pengguna 87.5% bahwa responden sangat setuju dan layak digunakan sebagai alat untuk membandingkan metode pemilihan supliyer pada restoran.
Kata kunci : pemilihan supliyer, perbandingan sistem pendukung keputusan metode SAW, metode AHP

Selecting the right suppliers in the supply chain can reduce costs and be beneficial in reducing supply chain risks, increasing competitive advantage, and shaping company strategy. Kedai Susu Its Milk, a restaurant with a menu of processing cow's milk obtained from suppliers. The restaurant meets the needs of milk using 6 suppliers with different characteristics. Restaurant problems related to suppliers include quality, quantity, price, service and warranty. 100 samples of research journals taken from the internet and literature studies on DSS, SAW and AHP methods are the most dominating methods among other methods. This study aims to compare the SAW and AHP methods in building a decision support system for supplier selection in restaurants. Tested 10 times to test the results of the comparison of methods, obtained the same alternative results in one test. The SAW method is more widely used, because the calculations are easy to understand, fast, and simple in determining suppliers (shorter weighting process only on criteria). AHP is superior in data accuracy, the steps are long and complicated and have to weigh criteria and sub-criteria which can take a long time. If you want accurate results, it is recommended to use AHP, but if needed immediately it is better to use SAW. Building a SPK for supplier selection in restaurants using the SAW and AHP methods has been proven to significantly assist business people in selecting suppliers more precisely and efficiently. System testing from an expert assessment of 84.3% in general the system is very good. User practicality test 87.5% that respondents strongly agree and deserve to be used as a tool to compare supplier selection methods at restaurants.
Keywords : supplier selection, comparison of decision support systems, SAW method, AHP method

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