Agreement Matrix Based on Fuzzy Decision- Making to Rank Ship Berthing Criteria

  IJETT-book-cover  International Journal of Engineering Trends and Technology (IJETT)          
© 2020 by IJETT Journal
Volume-68 Issue-12
Year of Publication : 2020
Authors : Elissa Nadia Madi, Syibrah Naim, Amirah Yaafar, Abdul Malek Yaakob, Binyamin Yusoff
DOI :  10.14445/22315381/IJETT-V68I12P206


MLA Style: Elissa Nadia Madi, Syibrah Naim, Amirah Yaafar, Abdul Malek Yaakob, Binyamin Yusoff. Agreement Matrix Based on Fuzzy Decision- Making to Rank Ship Berthing Criteria International Journal of Engineering Trends and Technology 68.12(2020):31-36. 

APA Style:Elissa Nadia Madi, Syibrah Naim, Amirah Yaafar, Abdul Malek Yaakob, Binyamin Yusoff. Agreement Matrix Based on Fuzzy Decision- Making to Rank Ship Berthing Criteria.  International Journal of Engineering Trends and Technology, 68(12), 31-36.

Ports exist to serve ships, provide access to navigable waterways, and handle and manage cargo. Thus, selecting a suitable port’s dock based on a significant number of criteria is critical to avoiding environmental hazards and property damage. This paper discusses the decision-making problem of ranking criteria for ship berthing. The fuzzy technique for order preference by similarity to an ideal solution tool is utilized to provide multi-criteria decision-making. The ranking process includes listing and evaluating potential alternatives for decision-makers (DM), resulting in the arrangement of priorities based on closeness-coefficient values. The proposed model not only copes with the subjective and imprecise opinions of DMs, but it also integrates their subjective judgments as a collective group decision. In this study, three groups of DMs are used for the selection process to evaluate port docks in Peninsular Malaysia, finding that a higher number of experts in a group results in different orders of criteria. Thus, an agreement matrix is proposed to identify correlations between these DM groups.

[1] J. Tay et al., Effects of an energy-restricted low-carbohydrate, high unsaturated fat/low saturated fat diet versus a highcarbohydrate, low-fat diet in type 2 diabetes: A 2-year randomized clinical trial, Diabetes, Obes. Metab., 20(4) (2018) 858–871.
[2] I. A. Bugaets, E. A. Butina, E. O. Gerasimenko, S. A. Sonin, and A. A. Kopteva, Production of water-dispersible forms of phytosterols, IJETT Int. J. Eng. Trends Technol., 68(10) (2020)1– 9.
[3] T. P. O. Connor and N. M. O. Brien, Butter and other milk fat products - fat replacers, in Encyclopedia of Dairy Sciences, 2nd ed., J. W. Fukuay, Ed. San Diego: Academic Press, (2011) 528– 532.
[4] J. A. Nettleton, A. Brouwer, and J. M. Geleijnse, Saturated Fat Consumption and Risk of Coronary Heart Disease and Ischemic Stroke : A Science Update, Ann. Nutr. Metab., 70 (1) (2017) 26– 33.
[5] P. M. Ridker, LDL cholesterol: Controversies and future therapeutic directions, Lancet, 384 (9943), (2014)607–617.
[6] D. S. Harbuwono, L. A. Pramono, E. Yunir, and I. Subekti, Obesity and central obesity in Indonesia : evidence from a national health survey, Med. J. Indones., 27(2) (2018) 114–120.
[7] E. Subroto, M. F. Wisamputri, Supriyanto, T. Utami, and C. Hidayat, Enzymatic and chemical synthesis of high mono- and diacylglycerol from palm stearin and olein blend at the different type of reactor stirrers, J. Saudi Soc. Agric. Sci., 19 (1) (2020) 31–36.
[8] E. Subroto, Monoacylglycerols and diacylglycerols for fat-based food products: a review, Food Res., 4(4) (2020) 932–943.
[9] E. Subroto, A. D. Pangawikan, V. P. Yarlina, and N. F. Isnaeni, Characteristics, Purification, and the Recent Applications of Soybean Oil in Fat-Based Food Products : A Review, Int. J. Emerg. Trends Eng. Res., 8 (7) (2020) 3003–3011.
[10] F. M. Sacks et al., Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association, Circulation, 136 (3) e1–e23, 2017.
[11] R. S. Chavan, C. D. Khedkar, and M. Animal, Fat replacers, in The encyclopedia of food and health, no. January, B. Caballero, P. Finglas, and F. Toldrá, Eds. Oxford: Academic Press, 2016.
[12] X. Peng and Y. Yao, Carbohydrates as Fat Replacers, Annu. Rev. Food Sci. Technol., 8, (2017) 331–351.
[13] T. Adiyanti and E. Subroto, Modifications Of Banana Starch And Its Characteristics : A Review, Int. J. Sci. Technol. Res., 9(3)( 2020)3–6.
[14] W. S. Ratnayake and D. S. Jackson, Phase transition of crosslinked and hydroxypropylated corn ( Zea mays L .) starches, LWT - Food Sci. Technol., 41(2) (2008) 346–358.
[15] S. Wattanachant, K. Muhammad, D. M. Hashim, and R. A. Rahman, Effect of crosslinking reagents and hydroxypropylation levels on dual-modified sago starch properties, Food Chem., 80 (2003) 463–471.
[16] N. Shah, R. Mewada, and T. Mehta, Crosslinking of starch and its effect on viscosity behavior, Rev. Chem. Eng., 32(2) (2016) 265– 270.
[17] E. Ojogbo, E. O. Ogunsona, and T. H. Mekonnen, Materials Today Sustainability Chemical and physical modifications of starch for renewable polymeric materials, Mater. Today Sustain., 7(8) (2020) 100028.
[18] Y. Nakamura, Starch: Metabolism, and Structure. Japan: Springer, 2015.
[19] S. H. Koo, K. Y. Lee, and H. G. Lee, Effect of crosslinking on the physicochemical and physiological properties of corn starch, Food Hydrocoll., 24 6–7(2010) 619–625.
[20] H. X. Xiao, Q. L. Lin, G. Q. Liu, and F. X. Yu, A comparative study of the characteristics of crosslinked, oxidized and dualmodified rice starches, Molecules, 17(9) 10946–10957, 2012.
[21] Zia-ud-Din, H. Xiong, and P. Fei, Physical and chemical modification of starches: A review, Crit. Rev. Food Sci. Nutr., 57(12) (2017) 2691–2705.
[22] M. Majzoobi, B. Sabery, A. Farahnaky, and T. T. Karrila, Physicochemical properties of cross-linked-annealed wheat starch, Iran. Polym. J., 21(8) (2012) 513–522.
[23] S. C. Alcázar-Alay and M. A. A. Meireles, Physicochemical properties, modifications and applications of starches from different botanical sources, Food Sci. Technol., 35(2) (2015) 215–236.
[24] F. Gao, D. Li, C. H. Bi, Z. H. Mao, and B. Adhikari, "Preparation and characterization of starch crosslinked with sodium trimetaphosphate and hydrolyzed by enzymes," Carbohydr. Polym., 103(1) (2014) 310–318.
[25] H. Singh, J. H. Lin, W. H. Huang, and Y. H. Chang, Influence of amylopectin structure on rheological and retrogradation properties of waxy rice starches, J. Cereal Sci., 56(2) (2012) 367–373.
[26] H. S. Kim, D. K. Hwang, B. Y. Kim, and M. Y. Baik, "Crosslinking of corn starch with phosphorus oxychloride under ultra-high pressure," Food Chem., 130 (4) (2012) 977–980.
[27] B. Zhang, H. Tao, B. Wei, Z. Jin, X. Xu, and Y. Tian, Characterization of different substituted carboxymethyl starch microgels and their interactions with lysozyme, PLoS One, 9(12)( 2014) 1–13.
[28] F. Bagheri, M. Radi, and S. Amiri, Evaluating the function of crosslinked rice starch as a fat replacer in low-fat cream, Int. J. Dairy Technol., 71(4)( 2018) 981–991.
[29] B. Y. Kim and B. Yoo, Effects of crosslinking on the rheological and thermal properties of sweet potato starch, Starch/Staerke, 62(11) (2010) 577–583.
[30] S. Yu, J. Liu, Y. Yang, J. Ren, X. Zheng, and N. K. Kopparapu, Effects of amylose content on the physicochemical properties of Chinese chestnut starch, Starch/Staerke, 68(1–2) (2016) 112–118.
[31] A. S. Babu and R. Parimalavalli, Effect of modified starch from sweet potato as a fat replacer on the quality of reduced-fat ice creams, J. Food Meas. Charact., 12(4), (2018)2426–2434.
[32] L. Hakim, Purwadi, and M. C. . Padaga, Penambahan Gum Guar Pada Pembuatan Es Krim Instan Ditinjau Dari Viskositas, Overrun, Dan Kecepatan Meleleh, Pros. SEMNASDAL, (2018) 54–62.
[33] M. M. Warren and R. W. Hartel, Effects of Emulsifier, Overrun and Dasher Speed on Ice Cream Microstructure and Melting Properties, J. Food Sci., 83(3) (2018) 639–647.
[34] A. Carcelli, G. Crisafulli, E. Carini, and E. Vittadini, Can a physically modified cornflour be used as a fat replacer in a mayonnaise ?, Eur. Food Res. Technol., 123456789, 2020.
[35] I. Cheung, F. Gomes, R. Ramsden, and D. G. Roberts, Evaluation of fat replacers Avicel, Int. J. Consum. Stud., 26(1)( 2002) 27–33.
[36] S. Mun, Y. L. Kim, C. G. Kang, K. H. Park, J. Y. Shim, and Y. R. Kim, Development of reduced-fat mayonnaise using 4?GTasemodified rice starch and xanthan gum, Int. J. Biol. Macromol., 44(5) (2009) 400–407.
[37] S. Thaiudom and K. Khantarat, Stability and rheological properties of fat-reduced mayonnaises by using sodium octenyl succinate starch as a fat replacer, Procedia Food Sci., 1 (2011) 315–321.
[38] P. Puligundla, Y. Cho, and Y. Lee, Physicochemical and sensory properties of reduced-fat mayonnaise formulations prepared with rice starch and starch-gum mixtures, Emirates J. Food Agric., 27(6) (2015) 463–468.
[39] S. Martínez-Cervera, A. Salvador, and T. Sanz, Cellulose ether emulsions as fat replacers in muffins: Rheological, thermal and textural properties, LWT - Food Sci. Technol., 63(2) (2015) 1083–1090.
[40] M. Miyazaki, P. Van Hung, T. Maeda, and N. Morita, Recent advances in the application of modified starches for breadmaking, Trends Food Sci. Technol., 17(11) (2006) 591–599.
[41] E. Rodriguez-Sandoval, I. Prasca-Sierra, and V. Hernandez, Effect of modified cassava starch as a fat replacer on the texture and quality characteristics of muffins, J. Food Meas. Charact., 11(4) (2017) 1630–1639.
[42] P. Van Hung and N. Morita, Dough properties and bread quality of flours supplemented with crosslinked cornstarches, Food Res. Int., 37(5) (2004) 461–467.

Agreement matrix, Fuzzy TOPSIS, Multicriteria decision-making, Port’s dock, Ship berthing