Perancangan Sistem Pendukung Keputusan (SPK) Optimasi Re-Order Produk Konsinyasi Fresh Menggunakan Metode Analytical Hierarchy Process (AHP)

Abstract

Re-order decision-making for fresh consignment products at PT Nico Boulangerie Patisserie is vulnerable to waste and stock-out risks due to the subjective judgment of the Merchandiser (MD). This study aims to design a Decision Support System (DSS) to optimize re-order quantities by balancing risk and opportunity. The method used is the Analytical Hierarchy Process (AHP) to determine the priority weights of key criteria. The results show that the criteria of Sales Velocity (e.g., [Angka Persentase Bobot C1]) and Historical Waste Rate (e.g., [Angka Persentase Bobot C2]) are the dominant factors, and the weighting has been proven consistent ($CR \le 0.1$). The DSS design is supported by structured UML and ERD model. Simulation results prove that the recommendations from the AHP model can significantly reduce potential waste compared to the previous subjective decisions. This DSS is recommended for implementation to improve the accuracy of consignment inventory management.