APLIKASI METODE AHP (ANALYTICAL HIERARCHY PROCESS) DALAM MENGANALISIS FAKTOR - FAKTOR YANG MEMPENGARUHI MUTU BAKSO IKAN KEMASAN
ABSTRACT: Fishballs increase
its popularity recently in Indonesia, following the previously knownproduct
which is made up of meat, the meatballs.
Fishballs are now mass produced andmay be found in both modern and
traditional markets. Like other products, the consistencyof the fishballs
quality needs to be established and maintained to meet the marketdemand. The
objective of this study was to analyze factors determining the quality
ofpackaged fishballs. Factors considered to determine its quality are the raw
materials,production process, the products’ chemical and organoleptic
characteristics, as well as itspackaging and storage. The Analytical Hierarchy
Process (AHP) method and the CriteriumDecision Plus software were used in the
study. The results indicated that the
quality of flour and mixing process were the mostinfluencing factors to the
quality of the packaged fishballs made up of a certain fishspecies. The protein
content and the colour of the fishballs may be used as good indicatorsof the
product quality. The use of flexible film and low temperature were likely the
bestcondition for storage of the packaged fishballs.
Keywords: fishballs,
Analytical Hierarchy Process, quality
Penulis: Ika Atsari Dewi, Imam
Santoso
Kode Jurnal: jppertaniandd070007
