Paramita, Choirina Dewi (2014) SISTEM REKOMENDASI PEMILIHAN MENU MAKANAN BERDASARKAN AKTIFITAS DAN KEBUTUHAN KALORI BERBASIS WEB MENGGUNAKAN METODE KNOWLEDGE-BASED RECOMMENDATION. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Kalori adalah salah satu zat penting makanan yang diperlukan tubuh agar tubuh mempunyai asupan energi untuk beraktifitas. Di zaman modern seperti sekarang ini, hampir semua orang bekerja baik itu laki-laki ataupun perempuan. Dikarenakan kegiatan yang padat, pemenuhan kebutuhan kalori sehari-hari jadi terabaikan. Akibatnya, timbul masalah berat badan. Entah itu terlalu gemuk karena asupan kalori yang berlebih atau terlalu kurus karena kurangnya asupan kalori. Oleh karena itu, metode Knowledge-Based Recommendation dipilih untuk menyelesaikan permasalahan ini. Pada penelitian ini akan ditentukan alternatif menu makanan berdasarkan dengan aktifitas dan kalori yang dibutuhkan per hari. Knowledge Base(basis pengetahuan) memuat informasi essensial tentang domain masalah dan sering direpresentasikan sebagai fakta (Fact) dan aturan (Rules). Alur yang dipakai untuk menghasilkan rekomendasi akhir adalah alur Forward Chaining. Penerapan metode Knowledge-Based Recommendation dengan alur Forward Chaining cukup baik. Hasil yang didapatkan melalui metode ini adalah berbagai menu makanan yang variatif sesuai dengan kebutuhan user.;--- Calories is an important substance that the body needs in order to have the body for energy intake activity. In modern times, as now, almost everyone works either male or female. Due to the full schedule of activities, fulfillment of daily caloric needs so neglected. The result is a weight problem. Whether it's too fat because of excessive calorie intake or too thin due to lack of caloric intake. Therefore, Knowledge-Based Recommendation method chosen to solve this problem. In this study, an alternative will be determined based diet with activity and calories needed per day. Knowledge Base containing essential information about the problem domain and is often represented as a fact and rules. Groove which is used to produce a final recommendation is Forward Chaining groove. Application of Knowledge-Based Recommendation method with Forward Chaining pretty good groove. The results obtained through these methods are a wide range of varied food menu according to user needs
| Item Type: | Thesis (S1) |
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| Additional Information: | No.panggil : S KOM PAR s-2014; Pembimbing : I.Herbert Siregar, II.Wahyudin. |
| Uncontrolled Keywords: | Sistem Rekomendasi, Menu Makanan, Pekerja, Gizi, Metabolisme, Kalori, Knowledge-Based Recommendation, Forward Chaining, System Recommendations, Menu Foods, Workers, Nutrition, Metabolism, Calories, Knowledge-Based Recommendation, Forward Chaining. |
| Subjects: | P Language and Literature > PD Germanic languages |
| Divisions: | Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Program Studi Pendidikan Ilmu Komputer |
| Depositing User: | Mr mhsinf 2017 |
| Date Deposited: | 20 Nov 2017 07:11 |
| Last Modified: | 20 Nov 2017 07:11 |
| URI: | http://repository.upi.edu/id/eprint/27979 |
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