Application of WASPAS method in determining the best flour for nastar making


  • Bangkit Indarmawan Nugroho STMIK YMI Tegal, Indonesia
  • Errika Mutiara Dewi STMIK YMI Tegal, Indonesia
  • Rifki Dwi Kurniawan STMIK YMI Tegal, Indonesia
  • Gunawan Gunawan STMIK YMI Tegal, Indonesia



Food Industry, Flour Quality, Nastar, Production Efficiency, WASPAS


This study explores the use of the Weighted Aggregated Sum Product Assessment (WASPAS) Method in selecting the best wheat flour for pineapple cake production. The aim of this study is to develop a more systematic and quantitative approach in assessing flour quality, provide useful guidance for pineapple cake producers and enrich the academic literature in the field of food science and food technology. This study used quantitative methodology data analysis and model validation with WASPAS, aimed at overcoming the challenge of selecting the best wheat flour for pineapple cake making. Results showed that the WASPAS method was effective in identifying the best flour, with Bungasari Hana Emas flour obtaining the highest WASPAS score of 0.952863, followed by the Falcon Hijau with a score of 0.931373. This score indicates the optimal balance between cost and quality. The study emphasizes the importance of objective decision-making tools in the food industry, suggesting that such an approach can significantly improve product quality and production efficiency.


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How to Cite

Nugroho, B. I., Dewi, E. M., Kurniawan, R. D., & Gunawan, G. (2024). Application of WASPAS method in determining the best flour for nastar making. Jurnal Mandiri IT, 13(1), 63–71.

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