Critical factors determination for quality improvement of patchouli oil in West Pasaman Regency

This study aims to determine the recommendation of improving the patchouli oil quality based on the critical factors, starting with determining the quality standard of patchouli oil. The factors get from literature studies, interviews, and questionnaires with patchouli oil’s supply chain actors and expert’s perspectives. The fuzzy AHP method is used to determine the factors that most influence the quality of patchouli oil, and the TRIZ method is used to determine the recommendations for improving the quality of patchouli oil based on the critical factors. The results of this study will be an initial recommendation for improving the quality of patchouli oil. The level of factors that affect the quality of patchouli oil sequentially is the distillation process (weight 0.453), drying process (weight 0.208), packaging and storage (weight 0.180), and harvesting process (weight 0.160). The more high-value state, the more factor or subfactor affects the quality and vice versa. The problem based on critical factor and condition in the field. Critical factors and subfactors get recommendations for improvement by the TRIZ principle.