Implementation of the TOPSIS Method for Determining Raw Material Selection at Mooi Cake Simpang IV Sipin Branch
DOI:
https://doi.org/10.55606/jupti.v5i1.6397Keywords:
Bakery, Decision Support System, Mooi Cake, Raw Material Selection, TOPSISAbstract
The development of the culinary industry, particularly in bakery and cake shop businesses, requires companies to maintain consistent product quality while managing production costs efficiently. One important factor influencing production performance is the proper selection of raw materials. Mooi Cake Simpang IV Sipin Branch faces challenges in determining the best raw materials due to the availability of several suppliers with different characteristics, while the selection process is still conducted manually and tends to be subjective. Therefore, this study aims to apply the Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) method within a decision support system to support objective and structured decision making. This research uses a quantitative approach with a decision support system method. Data were collected through observation, interviews, and literature review, then analyzed using the TOPSIS method by considering six criteria, namely price, quality, delivery timeliness, raw material availability, supply consistency, and supporting criteria. The analysis stages include constructing a decision matrix, normalizing data, weighting criteria, determining positive and negative ideal solutions, calculating distances, and determining preference values and rankings. The results show that the TOPSIS method produces clear and easily understood preference values, making it easier for management to select the most suitable raw materials. Based on the results, Raw Material 2 obtained the highest preference value and is recommended as the best alternative for Mooi Cake Simpang IV Sipin Branch. The implementation of the TOPSIS method is expected to reduce subjectivity, improve decision-making effectiveness, and support operational efficiency and product quality improvement.
References
Akbar, Z., & Dani, R. (2022). Sistem informasi keputusan menentukan menu makanan bagi penderita diabetes menggunakan metode fuzzy analytic hierarchy process. Arcitech: Journal of Computer Science and Artificial Intelligence, 2(1), 33–48. https://doi.org/10.29240/arcitech.v2i1.5355
Ayudia, D., Nurcahyo, G. W., & Sumijan, S. (2021). Optimalisasi penentuan kriteria penerima bantuan Program Indonesia Pintar dengan metode TOPSIS. Jurnal Sistim Informasi dan Teknologi, 142–149. https://doi.org/10.37034/jsisfotek.v3i3.58
Cahyadi, U., & Hidayatulloh, G. (2025). Strategi peningkatan kinerja dalam mengurangi keterlambatan bahan baku pada produksi dodol original UMKM PD. DBG. Jurnal Kalibrasi, 23(2), 247–258. https://doi.org/10.33364/kalibrasi/v.23-2.2016
Dani, R., Agustini, A., Kasanah, U., Syamsul, E. M., Pujiriyani, D. W., Kekri, B. P. N., Ridwan, A. M., Nurkamilah, B. T., Putra, D. A., & Amin, M. (2024). Desain penelitian: Teori, metode, dan implementasi (Vol. 1, No. 1). Penerbit Mifandi Mandiri Digital.
Hanifah, D., Prianto, C., & Riza, N. (2020). Buku laporan rancang bangun aplikasi pengambilan keputusan dalam pemilihan karyawan pada kegiatan akademik perusahaan dengan menggunakan perbandingan metode TOPSIS dan metode PROMETHEE (Vol. 1). Kreatif.
Haq, A. D. (2023). Evaluasi persediaan bahan baku dengan sistem Q dan P pada Tilah Bakery.
Joung, A. L. V. I. A., Sumual, L. P., & Montolalu, A. A. (2023). Pengaruh efektivitas aplikasi, kualitas produk, dan pelayanan terhadap peningkatan jumlah transaksi di Agogo Cake and Bakery Bitung.
Kinasih, J. A. (2025). Perancangan perbaikan penyusunan bahan baku untuk mencegah penurunan kualitas bahan baku di CV Iso Rubber.
Putra, G. R. (2022). Sistem rekomendasi pemilihan smartphone gaming menggunakan metode technique for order of preference by similarity to ideal solution (TOPSIS). Jurnal Ilmiah Computer Science, 1(1), 41–48. https://doi.org/10.58602/jics.v1i1.5
Ramadhani, A. W., Sari, S. J., Widiastuti, D. A., Putra, A. A. A., & Limantara, A. D. (2025). Evaluasi faktor-faktor pemilihan supplier kopi untuk menjaga produk yang sesuai dengan standar di Kedai Kopi Okui menggunakan metode AHP (analytic hierarchy process). Prosiding Simposium Nasional Manajemen dan Bisnis, 4, 1644–1649.
Rianto, R. (2023). Sistem pendukung pengambilan keputusan penerimaan calon karyawan dengan menggunakan metode TOPSIS. Jurnal Teknik Informatika (JUTEKIN), 11(1). https://doi.org/10.51530/jutekin.v11i1.717
Rivaldi, D., Pulansari, F., & Kartika, A. P. (2023). Analisis pemilihan supplier baut menggunakan metode AHP–TOPSIS PT Stechoq Robotika Indonesia. J@Ti Undip: Jurnal Teknik Industri, 18(2), 79–87. https://doi.org/10.14710/jati.18.2.79-87
Safitri, D. N. (n.d.). Peran biaya kualitas dalam meningkatkan kualitas produk pada Aloha Bakery Kranjingan Kecamatan Sumbersari Kabupaten Jember.
Sari, I. B., & Sari, D. S. (2025). Peran sistem pendukung keputusan dalam meningkatkan efektivitas pengambilan keputusan. Al-Bahts: Jurnal Ilmu Sosial, Politik, dan Hukum, 2(3), 20–27.
Wibowo, D. O., & Priandika, A. T. (2021). Sistem pendukung keputusan pemilihan gedung pernikahan pada wilayah Bandar Lampung menggunakan metode TOPSIS. Jurnal Informatika dan Rekayasa Perangkat Lunak, 2(1), 73–85.
Yuneta, T. O., Aprian, F. N., & Sinaga, D. S. (2024). Analisis prioritas pemilihan supplier pembelian bahan baku menggunakan metode TOPSIS pada UD XYZ. Jurnal Trinistik, 3(1). https://doi.org/10.20895/trinistik.v3i1.1409
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Jurnal Publikasi Teknik Informatika
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
