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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
I Gusti Agung Teguh Gardipa
Mahasiswa Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Unud
Agriculture, Biological Sciences & Forestry

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Kriteria Pemilihan Urutan Babi yang Disukai Konsumen di Kota Denpasar, Provinsi Bali I Gusti Agung Teguh Gardipa; Nyoman Semadi Antara; I Wayan Gede Sedana Yoga
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 4 (2019): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (229.955 KB) | DOI: 10.24843/JRMA.2019.v07.i04.p14

Abstract

Bali has many traditional foods, the most popular traditional in Bali, sausage. This study aims to determine the criteria of the order of urutan product in the city of Denpasar, Bali and to find out the most priority characteristics among the criteria that have been determined against the order of urutan in the city of Denpasar, Bali. This study uses the AHP (Analytic Hierarchy Process) method. The results of this study indicate that the AHP Test on the criteria shows that the weighting of the five experts is included in the criteria consistently and it can be concluded that the most important criterion is the taste criteria, with score of 0.350. The most important criteria in the sub-criteria for taste are the spicy sub-criteria, with score of 0.505. The most important criterion in the sub-criteria in the process is the sun criteria sub-criteria, with a score of 0.329. The most important criteria in the sub-criteria for the composition are the fat meat sub-criteria, with a score of 0.622. The most important criteria in the sub-criteria at the price are the 80-90 sub-criteria with a score of 0.478. The most important criterion in the sub-criteria for texture is the soft sub-criteria which is a score of 0.758. Keywords: Urutan, AHP, fermentted sausage
Co-Authors I W.G. SEDANA YOGA NYOMAN SEMADI ANTARA