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The selection of supplier is a strategic decision in supply chain which increase competitive advantages. Every manufacture needs to have a standard supplier selection that appropriate with the requirement of the company. The aims of this paper are promoting some criterias of supplier selection and testing whether there are differences interests against priority criteria referred to of strata tenure distinct. Weights and priorities of the criteria tested with a method of analytic network process (ANP) are also intended to bring up a relation of mutual influence among the criteria. ANP can be used to help making decision of selection supplier and to manage supply chain performance. This paper shows the criteria that influence are the past perfomance, price, communication systems, and a supplier of professionalism is the priority for the production of the company. In the other hand, the importance of management is the delivery time, consistent quality, price, and number of delivery. The difference in perspective is influenced by the level of interest and different responsibilities. The difference this assessment formed the basis of decision-making and strategic policies of the supply chain according to the condition of the company.

ABSTRAKProses penanganan Tandan Buah Segar (TBS) kelapa sawit, yaitu pemanenan, pemuatan, dan pengangkutan ke pabrik minyak kelapa sawit merupakan kegiatan saling terkait, karena masing-masing berkontribusi terhadap penurunan kualitas. Penelitian ini bertujuan mempelajari keterkaitan antar faktor-faktor yang bersama-sama secara berurutan mempengaruhi kualitas TBS. Parameter kualitas TBS yang diamati adalah kadar Asam Lemak Bebas (ALB). Metode yang digunakan adalah mengukur kadar ALB TBS pada setiap tahap proses penanganan bahan, yaitu pemanenan, pengangkutan di dalam blok kebun, pemuatan ke bak truk, dan pengangkutan ke pabrik minyak kelapa sawit. Keterkaitan antar faktor dibangun dengan model dinamis. Keluaran dari simulasi model dinamis menunjukkan bahwa terdapat perbedaan kadar ALB antar kondisi penanganan TBS yang berbeda. Terdapat sedikit perbedaan kadar ALB antara TBS yang dipanen pada lahan mineral dan lahan gambut dan antara ketinggian pohon yang berbeda. Tahap penanganan TBS yang berkontribusi paling besar kepada penurunan kualitas akibat memar adalah pemuatan ke bak truk. TBS yang dimuat di dasar bak truk mengalami memar lebih banyak sehingga kadar ALB-nya lebih tinggi. Kadar ALB TBS yang dipanen di lahan mineral dan dimuat pada dasar bak truk 5,5 %, sedangkan yang di lapisan atas 4,5 %. Model menunjukkan bahwa kadar ALB meningkat pada penanganan bahan berurutan, berbeda dengan penurunan kualitas secara alami. Proporsi buah utuh dapat digunakan untuk mengendalikan kadar ALB secara keseluruhan. Bila seluruh buah memar, kadar ALB dapat mencapai 9,95 %, sedangkan campuran 20 % buah memar dan 80 % buah utuh, kadar ALB-nya 2,82 %. Peningkatan proporsi buah memar dari 10 % menjadi 20 % untuk buah yang dipanen dari lahan mineral menyebabkan penambahan kadar ALB lebih besar daripada buah yang dipanen dari lahan gambut, yaitu 0,88 % dibanding 0,80 %. Hal yang sama menyebabkan perbedaan kadar ALB 0,92 % untuk buah yang dipanen pada fraksi 3 dan 0,72 % untuk buah dipanen pada fraksi 1. Rekomendasi dari hasil penelitian ini adalah: 1) Pemuatan dengan pelemparan TBS secara manual sebaiknya dihindari; 2) Bila kondisi bak truk dan jalan buruk, sebaiknya TBS dipanen pada fraksi 1 atau 2; 3) Titik optimum kualitas TBS saat panen dan angkut adalah pada fraksi 1 di lahan gambut dan diangkut dengan truk bak kayu, dan 4) Dari sisi kualitas TBS, penundaan pengangkutan lebih menguntungkan daripada menunggu proses (mengantri) di pabrik minyak kelapa sawit (PMKS).Kata kunci: Model dinamis; asam lemak bebas; tandan buah segar; penanganan kelapa sawit

Dehydrated fruit is important as an alternative to increase shelf-life and the value of the fresh fruit. Hence, it is important to know approach for this processing. Objective of the study was to know the optimal combination for treatments of material and process for production of dehydrated strawberries by using Taguchi method. The treatments were the combinations from orthogonal array and signal to noise ratio from Taguchi method with several control variables of processing of timing and concentration during immerse in osmotic solution (30,45,60 minutes) and (30, 40,50 0Brix) and also drying temperature (50, 60, 70 °C) were applied in this processing. Several quality parameters of dehydrated fruits were determined such as color of skin fruit, texture, water content, vitamin C, total phenol, acidity, and total soluble solid were measured using standard method. Results showed that, optimum condition for drying temperature was 70°C, and concentration and timing during osmotic dehydration were 60 minutes and 50 0Brix, respectively. Drying temperature was highest factor that affected quality of the dehydrated fruit processing. Physical characterization of dehydrated strawberries were skin drying with softened flesh of fruit, darker red color, and chemical characterization sweet taste, low acidity, high vitamin C and total phenol.