This research aimed to assess the results of two vendors used by the company in the shipping process of export goods. Two leading suppliers for one similar activity had caused more difficulties in the monitoring and controlling activities of DHL Global Forwarding Indonesia. This research used qualitative and quantitative methods, with the Analytic Hierarchy Process decision-making method using 36 internal staff members as the sample. Through a qualitative calculation method by distributing questionnaires to the existing suppliers, namely Monang Sianipar Kargo and Andima Transportindo, it was found that the weighted score for Monang Sianipar Kargo was 22.84 and for Andima Transportindo was 10.66. Subcriteria and indicators should be prioritized in the criteria of Price and service, significantly to improve the performance of problematic suppliers. This research recommended using the Analytic Hierarchy Process for assessment since it facilitated the research development by the opinion of the company’s experts. Such a finding implied that a policy from the management was needed in the assessment of suppliers. As an implication, it was necessary to assess all suppliers cooperating with DHL Global Forwarding Indonesia by using actual data from the current month.

The scarcity of the insulators that are required for refrigeration has made it necessary to use locally available materials that can achieve the desired refrigeration. This work presents the performance evaluation of a refrigerator utilizing a locally available material, which is wood particles that have been converted to particle board, as one of its insulators. A vapor compression refrigeration system was designed and fabricated to chill and preserve agricultural products, which are eggs, yogurt, and tomatoes. The various temperatures at which the agricultural products became chilled were compared with their theoretical preservation temperatures obtainable in literature, thereby evaluating the performance of the refrigerator. The temperature of 11 ℃, which was recorded for the egg in the present experiment, is lower than the theoretical preservation temperatures of 18 ℃ to 21 ℃ for an egg. The temperature of 7 ℃, which was recorded for the yogurt, is approximately equal to its theoretical preservation temperature of 5 ℃. The temperature of 8 ℃, which was recorded for the tomato, is lower than the theoretical preservation temperatures of 7 ℃ to 10 ℃ of tomato. This work has revealed that wood particles have the potential to achieve refrigeration, as well as chill and preserve agricultural products.