Penerapan Metode Saw dan Topsis pada Pemilihan Lokasi Kuliner di Kota Denpasar

Ulfatun Farika Novitasari; Eka N. Kencana; I GN Lanang Wijayakusuma

doi:10.59581/konstanta.v2i4.4193

Authors

Ulfatun Farika Novitasari Universitas Udayana
Eka N. Kencana Universitas Udayana
I GN Lanang Wijayakusuma Universitas Udayana

DOI:

https://doi.org/10.59581/konstanta.v2i4.4193

Keywords:

Location Selection, SAW, TOPSIS

Abstract

Bali is a renowned tourist destination that attracts visitors from around the world, particularly for its natural beauty, rich culture, and delicious cuisine. The increasing number of tourists in Bali has driven rapid growth in the culinary industry. In Denpasar City, selecting the right location is a key factor for the success of culinary businesses, as each location has different characteristics and potentials. This study employs the Multiple Attribute Decision Making (MADM) model, combining the Simple Additive Weighting (SAW) and Technique for Orders Preference by Similarity to Ideal Solution (TOPSIS) methods, to determine the optimal location for culinary businesses in Denpasar City. Data were collected through surveys of 154 culinary business owners, considering eight criteria: Accessibility, Visibility, Traffic, Facilities, Expansion, Environment, Competition, and Regulations. The study's findings indicate that both SAW and TOPSIS methods identify high population density areas as the best choice. The SAW and TOPSIS method provides the highest preference value of 0,8815 and 0.7082 respectively, making it the more effective method for recommending optimal culinary locations in Denpasar City.

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