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All Journal Jurnal Nasional Komputasi dan Teknologi Informasi Jurnal Teknoif Teknik Informatika Institut Teknologi Padang
Benyamin Sembiring
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Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Electrical & Electronics Engineering Engineering

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Sistem Pendukung Keputusan Penentuan Kualitas Tempe Siap Jual Dengan Metode Weight Product Benyamin Sembiring; Sulindawaty Sulindawaty
Jurnal Nasional Komputasi dan Teknologi Informasi (JNKTI) Vol 3, No 2 (2020): OKTOBER 2020
Publisher : Program Studi Teknik Informatika, Fakultas Teknik. Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (295.278 KB) | DOI: 10.32672/jnkti.v3i2.2382

Abstract

According to this SNI, soybean tempeh is packaged in well-closed packages, namely leaves and plastic. At MSME Latersia Berkat Tempe, it was found that information problems determining the quality of tempe were very diverse in determining the quality of tempe, generally using traditional methods. In this study, the calculation was carried out by applying the SPK with the Weighted Product (WP) method in determining the quality of ready-to-sell tempe and designing the Decision Support System (SPK) application with the Weighted Product (WP) method in determining the quality of ready-to-sell tempe using Visual Studio 2010. Analysis of the data obtained Tempe data as alternative data is taken from general packaging, namely Tempe Wrapped in Plastic and Tempe Wrapped in Leaves. The criteria for determining the quality of tempe production, in this study are influenced by Raw Material (C1), Type of Yeast (C2), Packaging (C2), Taste (C4), Color (C5), Typical Odor of Tempe (C6), Texture (C7), Sales (C8). In the application, the Alternative Data and Criteria Data are inputted, then the calculation process is carried out using the Weighted Product method. The result of the WP ranking calculation is determined to be the highest value to be the final decision of the system.
SISTEM PENDUKUNG KEPUTUSAN PENENTUAN KUALITAS TEMPE SIAP JUAL DENGAN METODE WEIGHT PRODUCT Benyamin Sembiring; Sulindawaty
Jurnal Teknoif Teknik Informatika Institut Teknologi Padang Vol 8 No 2 (2020): JURNAL TEKNOIF ITP
Publisher : ITP Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1692.569 KB) | DOI: 10.21063/jtif.2020.V8.2.53-58

Abstract

Menurut SNI ini, tempe kedelai dikemas dalam kemasan yang tertutup baik, yaitu daun dan plastik. Pada UMKM Latersia Berkat Tempe ditemukan permasalahan informasi penentuan kualitas tempe sangat beragam dalam menentukan kualitas tempe umumnya menggunakan cara-cara tradisional. Dalam penelitian ini dilakukan perhitungan menerapkan SPK metode Weighted Product (WP) dalam penentuan kualitas tempe siap jual dan merancang aplikasi Sistem Pendukung Keputusan (SPK) dengan metode Weighted Product (WP) pada penentuan penentuan kualitas tempe siap jual menggunakan Visual Studio 2010. Kriteria penentuan kualitas produksi tempe, dalam penelitian ini dipengaruhi Bahan Baku (C1), Jenis Ragi (C2), Kemasan (C2), Citarasa (C4), Warna (C5), Bau Khas Tempe (C6), Tekstur (C7), Penjualan (C8). Pada aplikasi dilakukan penginputan Data Alternatif dan Data Kriteria, selanjutnya melakukan proses perhitungan dengan metode Weighted Product. Hasil perhitungan perangkingan WP ditentukan nilai tertinggi menjadi keputusan akhir dari sistem.   According to this SNI, soybean tempeh is packaged in well-closed packages, namely leaves and plastic. At MSME Latersia Berkat Tempe, it was found that information problems determining the quality of tempe were very diverse in determining the quality of tempe, generally using traditional methods. In this study, the calculation was carried out by applying the SPK with the Weighted Product (WP) method in determining the quality of ready-to-sell tempe and designing the Decision Support System (SPK) application with the Weighted Product (WP) method in determining the quality of ready-to-sell tempe using Visual Studio 2010. Analysis of the data obtained Tempe data as alternative data is taken from general packaging, namely Tempe Wrapped in Plastic and Tempe Wrapped in Leaves. The criteria for determining the quality of tempe production, in this study are influenced by Raw Material (C1), Type of Yeast (C2), Packaging (C2), Taste (C4), Color (C5), Typical Odor of Tempe (C6), Texture (C7), Sales (C8). In the application, the Alternative Data and Criteria Data are inputted, then the calculation process is carried out using the Weighted Product method. The result of the WP ranking calculation is determined to be the highest value to be the final decision of the system.
Co-Authors Sulindawaty, Sulindawaty