Determining The Quality and Production of Fresh Vegetables Using Simple Multi - Attributes Rating Technique (SMART) - Fuzzy Tsukamoto

Abstract

Vegetables are one of the most important needs in Indonesia. This is due to the increasing need for healthy food to meet daily needs. With the need for vegetables, the quality and production process are still hampered because it is done manually. Therefore created a system that can help someone determine the quality and production of the right vegetables. This system uses the SMART method and fuzzy Tsukamoto with the criteria and variables of vegetables used to get good quality and production. The SMART and fuzzy Tsukamoto method used a dataset of 20 vegetable commodities. In this study, 4 criteria and 3 variables were used, namely height, soil pH, temperature and age of harvest for quality determination. The production uses the variables of demand, supply and production.