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All Journal Journal of Applied Science, Technology & Humanities
Muhamad Fadhil
Sekolah Vokasi IPB University
Humanities Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Social Sciences

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Implementation of Fuzzy Logic on the Feasibility of Duck Egg Quality Dhiya Rizqi Bagus Wibowo; Edmund Banyu Kauripan; Khairunnissa Zahran Ansyafa; Nabil Arif A'isy; Muhamad Fadhil; Inna Novianty; Nanda Octavia; Ivan De NeroI
Journal of Applied Science, Technology & Humanities | JASTH Vol. 1 No. 5 (2024): November 2024
Publisher : Batrisya Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62535/epg4wm67

Abstract

Eggs are a staple food, with chicken eggs being the most common choice. However, duck eggs are gaining popularity due to their nutritional value. Ducks, a local poultry breed, are seeing increased interest, leading to a growth in the national duck population. Duck eggs themselves are one source of animal protein that is rich in nutrients and easily digested. Duck eggs have a very high protein content, which is 13.1 grams per 100 grams. The purpose of building a decision support system for duck egg selection is to help people choose quality duck eggs for consumption. Data collection techniques in this study use literature studies and include direct calculations and using MATLAB software to develop a Fuzzy logic system in determining the feasibility of duck egg quality. The results showed that in the example case for a duck egg that weighs 5.5 grams and then the thickness of the shell is 7.5 mm and the viscosity of the egg contents is given a number of 7, then the egg is still said to be suitable for consumption. This contributes to improving food quality in Indonesia by classifying the feasibility of eggs for public consumption.
Co-Authors Dhiya Rizqi Bagus Wibowo Edmund Banyu Kauripan Inna Novianty Ivan De NeroI Khairunnissa Zahran Ansyafa Nabil Arif A'isy Nanda Octavia