Application of weighted aggregated sum product assessment method in determining the best flour to produce vermicelli


  • Sarif Surorejo STMIK YMI Tegal, Indonesia
  • Rafik Rivaldiansyah Universitas Stmik Ymi Tegal, Indonesia
  • Rifki Dwi Kurniawan Universitas Stmik Ymi Tegal, Indonesia
  • Gunawan Gunawan Universitas Stmik Ymi Tegal, Indonesia



Decision-Making Tools, Flour Selection, Food Industry, Vermicelli Production, Wasps


This study explores the application of the Weighted Aggregated Sum Product Assessment (WASPAS) method's selection of the best wheat flour for vermicelli production, which aims to improve product quality and production efficiency. The study aimed to integrate experimental data with sophisticated decision-making models to identify the most suitable type of flour based on a comprehensive set of criteria. Using a quantitative approach, this study combines experimental methods, quantitative analysis, and model validation, using the WASPAS method to evaluate and rank various flours. The results showed significant differences among flour types, with selected flours showing superior performance across multiple parameters, including chemical composition and functional properties. The study's findings underscore the potential of advanced decision-making tools such as WASPAS in improving food production processes, demonstrating broader applicability across the food industry to optimise raw material selection.


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How to Cite

Surorejo, S., Rivaldiansyah, R., Dwi Kurniawan, R., & Gunawan, G. (2024). Application of weighted aggregated sum product assessment method in determining the best flour to produce vermicelli. Jurnal Mandiri IT, 13(1), 10–17.

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