KRITERIA RUMAH MAKAN SUPPLIER MINYAK JELANTAH DALAM RANGKA PERENCANAAN BAHAN BAKU BIODIESEL

Abstract

The using of biodiesel as an environmentally friendly fuel has received attention from consumers
to producers. So, a lot of research was done on the potential raw material to become biodiesel. One of
the raw materials for biodiesel was waste cooking oil. Pontianak City have many sources including waste
cooking oil from restaurants. Therefore restaurants in the city of Pontianak might be used
as suppliers of waste cooking oil in biodiesel production. This study aims to determine the priority of
criteria and sub-criteria for restaurants as suppliers and determine good restaurants as suppliers of
used cooking in Pontianak City . Purposive technique sampling using a sample of 61 house dining,
interviewed to obtain alternative data suppliers. Expert survey questionnaire contains priority weighting
of criteria and supplier criteria, analyzed using AHP ( Analytic Hierarchy Process ). Grouping of
restaurants based on alternative supplier values is used to determine good restaurants to be
suppliers. The priority criteria for restaurants as consecutive suppliers are experience (0.289), quality
(0.279), capacity (0.231), service (0.148) and price (0.053). Sub-criteria priority of restaurants as
suppliers in a row is the time span of used cooking oil sold(0.161), length of time used cooking
oil (0.155), income (0.129), type of cooking oil (0.107), type of fried food products (0.092), volume of
cooking oil (0.090), frying volume (0.085), transaction convenience (0.082), subject to used cooking oil
(0.056), used cooking oil price (0.030) and ease of payment (0.013). A value of ≥ 0.325 is a dining value
that shows a very better priority as a supplier. The number of restaurants as suppliers is 8 % of the
population of restaurants in the city of Pontianak.