PENGELOMPOKAN KOMODITI BAHAN PANGAN POKOK DENGAN METODE ANALYTICAL HIERARCHY PROCESS

The government still does not have consistent list of commodities that classified as staple food. There is a difference view on the staple foods among government institutions. The Economic Coordinating Ministry's decision letter No. Kep-28/M.EKON/05/2010 and The Ministry of Trade Strategic Plan 2010-2014 for example, listed diiferent kind of staple foods. The aim of this paper is to identify the criteria of commodity which can be classified as staple food and to identify potential commodities that can be included as staple food by using Analytical Hierarchy Process. Six criteria of staple food are expenditure share of food in household spending; contribution to carbohydrate; consumption of the protein; frequency of consumption; contribution to vitamins and minerals; as well as the share of domestic production to consumption. Based on these criterias, the candidates of proposed staple foods are rice, eggs, tofu and tempe, chicken meat, fresh mackerel, fresh milk, fish, sugar, milk, cooking oil, and wheat flour.