Imelda Vanessa Anindya Putri, . (2026) ANALISIS PEMILIHAN SUPPLIER DAGING PADA PT XYZ DENGAN METODE ANALYTICAL HIERARCHY PROCESS (AHP) DAN BEST WORST METHOD (BWM). Skripsi thesis, Universitas Pembangunan Nasional Veteran Jakarta.
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Abstract
PT XYZ, as a company in the Food and Beverage (F&B) industry, faces operational challenges in its meat raw material supply chain. Historical data reveals critical issues such as inconsistent product quality (rejection rates from PT XYZ to each suppliers reaching 25-30%), significant price variations among suppliers, delivery delays (some suppliers reaching 40-50% late delivery rates), stock shortages, and slow response in complaint handling. These problems impact production continuity, final product quality, and customer satisfaction. This study aims to analyze and determine the best meat supplier selection using an integrated Multi-Criteria Decision Making (MCDM) approach combining the Analytical Hierarchy Process (AHP) and the Best Worst Method (BWM). The criteria used refer to the QCDFR framework (Quality, Cost, Delivery, Flexibility, Responsiveness) with 15 sub-criteria designed to address the specific problems faced by the company. Data were collected through pairwise comparison questionnaires completed by two respondents from the purchasing division. Data processing with AHP yielded the highest criterion weight for Cost (0.56), followed by Quality (0.22), Delivery (0.10), Flexibility (0.07), and Responsiveness (0.05). The AHP weighting results were then processed using BWM to obtain supplier performance rankings. Based on the integrative AHP-BWM analysis, the supplier ranking from best to worst is: Supplier A (aggregate score 0.439), Supplier D (0.221), Supplier B (0.186), and Supplier C (0.164). Based on the findings, Supplier A is recommended as the primary partner due to its overall best performance, particularly in the cost and responsiveness criteria which are company priorities, while also demonstrating adequate capability in quality, delivery, and flexibility. Supplier D can be considered as an alternative for specific needs prioritizing premium quality. This study is expected to serve as a basis for PT XYZ's strategic decision-making in improving supply chain efficiency and supporting business competitiveness in the F&B industry.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Additional Information: | [No. Panggil: 2110312080] [Pembimbing: Muhamad As'adi] [Penguji 1: Siti Rohana] [Penguji 2: Yulizar Widiatama] |
| Uncontrolled Keywords: | Supplier Selection, QCDFR, Meat, Supply Chain. |
| Subjects: | T Technology > TS Manufactures |
| Divisions: | Fakultas Teknik > Program Studi Teknik Industri (S1) |
| Depositing User: | IMELDA VANESSA ANINDYA PUTRI |
| Date Deposited: | 30 Jan 2026 08:38 |
| Last Modified: | 30 Jan 2026 08:38 |
| URI: | http://repository.upnvj.ac.id/id/eprint/42308 |
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