Green Product Development for Coffee Roasters: Evidence from Fuzzy BWM–TOPSIS Evaluation

Dana Marsetiya Utama; Cahya Atmamullah; Ikhlasul Amallynda

doi:10.35891/mqgd6f75

Authors

Dana Marsetiya Utama Universitas Muhammadiyah Malang
Cahya Atmamullah
Ikhlasul Amallynda

DOI:

https://doi.org/10.35891/mqgd6f75

Keywords:

Green Product Design, Coffee Roaster, Fuzzy BWM, Fuzzy TOPSIS, Hybrid Energy

Abstract

This study determines the optimal coffee roaster design for Micro, Small, and Medium Enterprises (MSMEs) using a Green Product Design perspective and hybrid energy configurations. Previous studies have examined green product design, coffee roaster technology, and fuzzy multi-criteria decision-making separately, yet limited research has integrated these aspects into a systematic framework for sustainable coffee roaster evaluation. This study applies an integrated Fuzzy Best–Worst Method (Fuzzy BWM) and Fuzzy Technique for Order Preference by Similarity to Ideal Solution (Fuzzy TOPSIS) to evaluate three coffee roaster design alternatives. Ten criteria were considered: energy consumption, energy efficiency, greenhouse gas emissions, renewable energy use, waste, recyclability, ease of disassembly, product weight, reproducibility, and noise level. Assessments were obtained from five experts. The Fuzzy BWM results indicate that energy efficiency is the most important criterion, while recyclability has the lowest weight. The Fuzzy TOPSIS results show that Alternative 1 is the best design, with the highest closeness coefficient of 0.77760442, followed by Alternative 3 and Alternative 2. Sensitivity analysis confirms that Alternative 1 remains top-ranked under all weight-change scenarios. This study provides a measurable framework for sustainable coffee roaster design selection and practical guidance for MSMEs seeking efficiency, lower environmental impact, and stronger competitiveness.

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