Sistem Rekomendasi Menu Harian Makanan Pendamping Air Susu Ibu (MPASI) Berdasarkan Kebutuhan Kalori Bayi dengan Metode TOPSIS

Sihwi, Sari Widya; Mulyasari, Hestin; Saptono, Ristu; Wiboworini, Budianti

doi:10.29244/jika.3.2.122-131

Cited by 4 publications

(6 citation statements)

References 2 publications

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“…Pada bayi usia enam sampai 24 bulan, makanan pendamping ASI (MP-ASI) harus mulai diberikan. MP-ASI harus mencukupi dalam memenuhi kebutuhan nutrisi bagi pertumbuhan dengan tetap memberikan ASI (Sihwi et al 2014).…”

Section: Makanan Pendamping Air Susu Ibuunclassified

POTENSI DAN TEKNOLOGI PENGOLAHAN KOMODITAS AREN SEBAGAI PRODUK PANGAN DAN NONPANGAN / Potential and Technology Processing of Palm Sugar Commodity As Food and Non-Food Products

2020

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The area of palm sugar plantations in Indonesia is estimated at 61,924 ha, which is spread over 26 provinces. The area of palm sugar plants increased by an average of 2.0% per year with a production growth rate of 1.9% per year. Generally, the main product expected is the neera (which is tapped from spadix). In its development, other parts of the sugar palm plant began to be glimpsed, because it has an impact on increasing the added value of commodities. This paper aims to express the potential of palm sugar as a source of raw materials for processing various products, especially food products. Like just a coconut plant, the sugar palm plant can also be dubbed the tree of life because all parts can be utilized. Neera as the main product, whose production can reach 8-22 liters/tree/day is the raw material for processing sugar. Besides that it can be processed into palm wine and soft drinks. Palm stems (pith parts) can be processed into starch and production can reach 60-70 kg / tree. Sugar palm starch can substitute flour in the processing of biscuits, MP-ASI, noodles and as raw material for edible films. Whereas the fruit can be processed into the kolang kaling and can be further processed into various products. Food product processing technology from palm sugar is available, so it is expected to increase the variety of food products, while improving consumer health and farmers’ incomes.Keywords: Sugar palm, potential, processing, product AbstrakLuas areal tanaman aren di Indonesia diperkirakan 61.924 ha yang tersebar pada 26 propinsi. Areal tanaman aren bertambah rata-rata 2,0% dengan laju pertumbuhan produksi 1,9% per tahun. Produk utama yang diharapkan dari aren adalah nira yang disadap dari mayang. Dalam perkembangannya, bagian-bagian lain dari tanaman aren mulai dilirik, karena juga memiliki nilai tambah. Naskah ini mengemukakan potensi tanaman aren sebagai sumber bahan baku berbagai produk, terutama pangan. Seperti halnya kelapa, tanaman aren juga dapat dijuluki sebagai tanaman serbaguna karena semua bagian tanaman dapat dimanfaatkan. Nira sebagai produk utama aren memiliki produktivitas antara 8-22 liter/pohon/hari dan merupakan bahan baku gula cetak, gula cair, dan gula semut. Selain itu, nira aren dapat diolah menjadi palm wine dan minuman ringan. Batang aren (bagian empulur) dapat diolah menjadi pati dengan produktivitas 60-70 kg/pohon. Pati aren dapat mensubstitusi tepung terigu dalam pembuatan biskuit, makanan pelengkap air susu ibu, mie, dan bahan baku edible film. Buah aren umumnya diolah menjadi kolang kaling dan dapat diproses lebih lanjut menjadi berbagai produk. Teknologi pengolahan produk pangan dari aren telah tersedia, yang diharapkan dapat menambah keragaman produk pangan, sekaligus meningkatkan kesehatan konsumen dan pendapatan petani.Kata kunci: Aren, potensi, pengolahan, produk

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Section: Makanan Pendamping Air Susu Ibuunclassified

POTENSI DAN TEKNOLOGI PENGOLAHAN KOMODITAS AREN SEBAGAI PRODUK PANGAN DAN NONPANGAN / Potential and Technology Processing of Palm Sugar Commodity As Food and Non-Food Products

2020

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“…Related to the research topics described above, several researchers have also carried out by [7] using the TOPSIS method, in the following year research on the same topic was carried out by [8] using the Forward Chaining method, [9] using the Anthropometric method, and [10] using the Naïve Bayes method, and then making an information system related to MPASI carried out by [11] [12]. Those Research, in their systems is not mobile-based yet.…”

Section: Introductionmentioning

confidence: 99%

4 Star Complementary Food Menu Recommendation System Using the Mobile-Based Fuzzy Multiple Attribute Decision Making (FMADM) Method

Rahmaddeni¹,

Zoromi²,

Wijaya³

et al. 2022

JAIA

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Toddler in the age category of six to twenty-four months should be ready to be given complementary food. In order to fulfill the nutritional needs for the toddler's growth, complementary foods must be sufficient for the kid according to their age while still paying attention to the continuity of breastfeeding. One thing that must be considered in choosing complementary foods is the Recommended Dietary Allowances (RDA) which is categorized by age, weight, and food texture, which is adjusted to the toddler age category. In terms of fulfilling all aspects of choosing complementary foods, this study proposes the design of a 4-star daily menu recommendation system for toddlers which refers to the intake of daily calorie needs for toddlers, namely carbohydrates, animal protein, vegetable protein, and vitamins/minerals using the FMADM method (Fuzzy Multiple Attribute Decision Making). The FMADM method used is the Electre method. In this study, the authors succeeded in building the desired recommendation system using the Electre method which produces a daily menu based on the number of mealtimes, based on the age and weight of toddlers by observing the user's tendency to the texture and composition of food and its nutritional content in the recommendation system that is built, so that can be accessed via mobile devices owned by the user.

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“…Therefore, a recommendation system is needed. An example of works that focus on this domain is [10]. It presents a daily menu set resulting from implementing Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS) by considering carbohydrates, protein, and fat as criteria.…”

Section: Introductionmentioning

confidence: 99%

“…It presents a daily menu set resulting from implementing Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS) by considering carbohydrates, protein, and fat as criteria. Some researches in this domain utilize ontology as the knowledge base of complementary food, such as [8], [11], [10]. Ontology is the theory of content about an object, the properties of objects, and the relationships between objects that are incorporated in a knowledge domain [13].…”

Section: Introductionmentioning

confidence: 99%

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Ontology-based Daily Menu Recommendation System for Complementary Food According to Nutritional Needs using Naïve Bayes and TOPSIS

Showafah¹,

Sihwi²,

Winarno³

2021

IJACSA

Self Cite

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Babies begin to be given complementary feeding at the age of 6 to 24 months. Complementary foods given to babies need to meet nutritional needs according to their ages. Since, at these ages, babies are just learning to eat, it is necessary to plan a complementary food menu referring to the nutritional needs and the baby and mother's preferences. It is certainly not an easy thing for a mother. Therefore, a recommendation system is needed to determine the baby's daily menu according to those all. This research proposes a complementary food menu recommendation system that considers the balanced composition of three significant nutrients (carbohydrates, protein, and fat) in the diet. It also takes into account the baby and mother's preferences. The ontology contains Knowledge-based about food and its nutritional content and the nutritional needs of babies according to their ages. Naive Bayes is used to prepare menu options according to user preferences. TOPSIS method is used in this study to provide optimal recommendations regarding nutritional balance and user preferences. Several mothers who have had babies aged 6-24 months and mothers of babies aged 6-24 months were asked to test the recommendation system. The results of the usability testing of the system using SUS showed a good level of user satisfaction.

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Sistem Rekomendasi Menu Harian Makanan Pendamping Air Susu Ibu (MPASI) Berdasarkan Kebutuhan Kalori Bayi dengan Metode TOPSIS

Cited by 4 publications

References 2 publications

POTENSI DAN TEKNOLOGI PENGOLAHAN KOMODITAS AREN SEBAGAI PRODUK PANGAN DAN NONPANGAN / Potential and Technology Processing of Palm Sugar Commodity As Food and Non-Food Products

POTENSI DAN TEKNOLOGI PENGOLAHAN KOMODITAS AREN SEBAGAI PRODUK PANGAN DAN NONPANGAN / Potential and Technology Processing of Palm Sugar Commodity As Food and Non-Food Products

4 Star Complementary Food Menu Recommendation System Using the Mobile-Based Fuzzy Multiple Attribute Decision Making (FMADM) Method

Ontology-based Daily Menu Recommendation System for Complementary Food According to Nutritional Needs using Naïve Bayes and TOPSIS

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