Setyawan, Wibisono and Wiwien, Hadikurniawati and Herny, Februariyanti and Mardi, Siswo Utomo AN IMPROVEMENT OF SIMILARITY IN CASE BASED REASONING USING SUBJECTIVEGENERALIZED WEIGHT FOR TRADITIONAL INDONESIAN CUISINE. Journal of Theoretical and Applied Information Technology. ISSN 1817-3195
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Abstract
In this study, a system for providing recommendations from a traditional Indonesian food recipe consultation using the CBR (Case Based Reasoning) method was designed. A recommendation is given based on the similarity of the input in the form of ingredients for cooking compared to the ingredients for cooking from a recipe that has been stored in the database. Increasing the accuracy of the similarity value is the goal to be achieved in this study. This method used is intented to give the weight to each food-fanning material, then the Dice algorithm is used to calculate the value of similarity. Weighting is determined subjectively but takes into account the principle of appropriateness in general. Test the validity of the weight value using the weighting principles in the AHP (Analytical Hierarchy Process). This makes the value of the similarity of a recipe suggestion more accurate because it considers proportional weighting of the ingredients fanning the recipe.
| Item Type: | Article |
|---|---|
| Subjects: | T Technology > T Technology (General) > T201 Patents. Trademarks T Technology > TC Hydraulic engineering. Ocean engineering |
| Faculty / Institution: | Fakultas Teknologi Informasi |
| Depositing User: | Fakultas Ekonomi |
| Date Deposited: | 07 Oct 2022 02:34 |
| Last Modified: | 07 Oct 2022 03:55 |
| URI: | https://eprints.unisbank.ac.id/id/eprint/8803 |
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