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All Journal Indonesian Food and Nutrition Progress Indonesian Food Science and TechnologyJournal Indonesian Journal of Natural Pigments Journal of Functional Food and Nutraceutical Journal of Applied Information, Communication and Technology Prosiding Konferensi Nasional PKM-CSR
Marpaung, Abdullah Muzi
Swiss German Uinversity
Agriculture, Biological Sciences & Forestry Humanities Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Environmental Science Nursing Public Health Social Sciences Other

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Journal : Journal of Applied Information, Communication and Technology

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Developing Food Sensory Analysis Information System using Waterfall Software Engineering Model Oliver, Stefanus; Marpaung, Abdullah Muzi; Galinium, Maulahikmah
Journal of Applied Information, Communication and Technology Vol. 4 No. 2 (2017)
Publisher : Swiss German University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/ejaict.v4i2.85

Abstract

Food sensory analysis is the terms from the field of Food Technology that has a meaning which means sensory evaluation of food that is conducted by the food sensory evaluators. Currently, food sensory analysis is conductedmanually. It can caus e human errors and consume much ti me. The objective of this research is to build a web based application that is specific for food sensory analysis using PHP programming language. This research followsfour first steps of waterfall software engineering mod el which are user requirements ana lysis (user software and requirements analysis), system design (activity, use cases, architecture, and entity relationship diagram),implementation (software development), and testing (software unit, functionality, validit y, and user acceptance testing). T he software result is well built. It is also acceptable for users and all functionality features can run well after going through those four software testing. The existence of the software brings easiness to deal with the manual food sensory analysis exper iment. It is considered also for the future it has business value by having open source and premium features.
Co-Authors alexander Anisa, Amalda Siti Audah, Kholis Abdurachim Bhatara, Aditya Darinda Pusha Djani Della Rahmawati Kartawiria, Irvan Setiadi Lee, Michael Maulahikmah Galinium Oliver, Stefanus Onrizal Onrizal Permana, Tabligh Ramdhani, Rizal Pauzan Sandra Surya, Vincent Satya