Selection of the Best Margarine Brand in UMKM Roti  Pandan Using the AHP and TOPSIS Methods

Ifna Fauziah Amalia; Irmawati; Yustian Servanda

doi:10.59934/jaiea.v4i3.1031

Authors

Ifna Fauziah Amalia Universitas Mulia
Irmawati Universitas Mulia
Yustian Servanda Universitas Mulia

DOI:

https://doi.org/10.59934/jaiea.v4i3.1031

Keywords:

AHP, MSME, Margarine Brand, Roti Pandan, TOPSIS

Abstract

The selection of the best margarine brand is essential for the MSME Roti Pandan, as margarine is a key ingredient in bread production that influences both quality and taste consistency. This study aims to recommend the most suitable margarine brand based on predetermined criteria: price, quality, fat content, taste consistency, and availability. The Analytical Hierarchy Process (AHP) method is used to determine the weight of importance for each criterion, while the Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) method is applied to rank the alternatives. The three margarine brands considered in this study are Mother Choice, Simas, and Menara. The analysis results indicate that Mother Choice ranks highest based on the TOPSIS approach, as it has the shortest distance to the positive ideal solution and the farthest distance from the negative ideal solution. The conclusion of this research is that Mother Choice is the most suitable margarine brand for Roti Pandan, as it best meets the established criteria. These findings are expected to assist Roti Pandan in improving product quality through the optimal selection of raw materials.

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