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All Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat JOIV : International Journal on Informatics Visualization Jurnal Gizi Klinik Indonesia Argipa (Arsip gizi dan Pangan) PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Journal of Food and Culinary GEMASSIKA: Jurnal Pengabdian Kepada Masyarakat Jurnal Abdi Insani Reswara: Jurnal Pengabdian Kepada Masyarakat Jurnal Dunia Gizi Indonesia Berdaya Majalah Kesehatan Indonesia Community Empowerment Journal SAGO Gizi dan Kesehatan AJAD : Jurnal Pengabdian kepada Masyarakat GEMASSIKA: Jurnal Pengabdian kepada Masyarakat
Utami, Nurul Putrie
Universitas Ahmad Dahlan
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Attention Mechanism with Kalman Smoothing Improved Long Short-Term Memory Mechanism for Obesity Weight Forecasting Pranolo, Andri; Utami, Nurul Putrie; Anasyua, Fairuz Khairunnisa
JOIV : International Journal on Informatics Visualization Vol 9, No 6 (2025)
Publisher : Society of Visual Informatics

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62527/joiv.9.6.4633

Abstract

This study aims to evaluate and compare the performance of several variants of Long Short-Term Memory (LSTM) based models in predicting obesity weight data. The main contribution of this research was to perform an extensive assessment of the effectiveness of LSTM-based models, including the combination of Attention-LSTM with Kalman Smoothing (KS), using two different data normalization methods (Z-score and Min-Max). This research used a publicly available dataset on obesity levels based on eating habits and physical condition, available at the UCI Machine Learning Repository. The models evaluated include the standard LSTM, Attention-LSTM, KS-LSTM, and the proposed KS-Attention-LSTM. The evaluation is conducted using the Root Mean Square Error (RMSE), the Mean Absolute Percentage Error (MAPE), and the coefficient of determination (R²). The results showed that the proposed KS-Attention-LSTM model with Min-Max normalization achieved the lowest MAPE (0.28372) and the highest R² (0.79527) among the models. This suggests that the proposed model offers advantages in terms of prediction accuracy and has a good ability to handle data variations. Therefore, the KS-Attention-LSTM model with Min-Max normalization is strongly recommended for practical implementation, particularly for time-series data prediction in the health sector. This research is beneficial and contributes an effective alternative model that improves prediction accuracy, supports decision-making in the health sector, and enriches forecasting methods. 
Karakteristik sensoris dan nilai gizi snack bar berbahan tepung ubi ungu, kacang hijau, dan jagung sebagai kandidat pangan darurat lokal Utami, Nurul Putrie; Kusniadi, Herlin Septiana; Hariani, Kartika
Jurnal SAGO Gizi dan Kesehatan Vol 7, No 1 (2026): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v7i1.2860

Abstract

Background: Limited access to food during disasters can lead to energy and protein deficiencies (EPD). Therefore, nutrient-dense, shelf-stable, and easy-to-consume emergency foods, such as snack bars made from local ingredients, are needed. The use of local foods as alternative sources of energy and protein, such as a combination of purple sweet potato flour, mung beans, and corn should be tested.Methods: This experimental study used a completely randomized design with four raw material formulations with different ratios of purple sweet potato flour, mung beans, and corn: F1 (70%:10%:20%), F2 (60%:20%:20%), F3 (50%:30%:20%), and F4 (40%:40%:20%), with three replicates for each. The study was conducted at the UAD from June to August 2024. A hedonic test was employed to evaluate preferences on a five-point scale with 30 semi-trained panelists aged 18–25 years. Proximate analysis was conducted to determine the moisture, ash, carbohydrate, protein, and fat contents.Results: Significant differences were observed in the color and texture characteristics, with the highest color hedonic score in F3 (3.43±1.006) (p<0.05). Regarding texture, the highest hedonic score was observed for F3 (3.53 ± 1.074). The nutritional content of the formulas differed; the highest energy content was observed in F1 (380.08 kcal/100 g), the highest protein content was observed in F4 (9.94 g/100 g), and the lowest water content was observed in F2 (13.46 g/100 g).Conclusion: The level for preference between snack bars and F3 snack bars, indicating a strong preference for the former. The nutritional content also differed, with F4 having the highest energy and protein contents. This study shows that all three snack bar ingredients have the potential to be developed as emergency foods; however, further development is required to meet these standards.
Co-Authors Afrilla Danisa Amanda, Baiq Haura Resti Anasyua, Fairuz Khairunnisa Andri Pranolo Anisa Nur Baitirahman Aprilia Fitriani Ayuningtyas, Cita Eri Baitirahman, Anisa Nur Emy Huriyati Hadi Sasongko Hadi Sasongko Hadi Sasongko, Hadi Hariani, Kartika Hasnanisa, Nida Lathifah Ichsan Luqmana Indra Putra, Ichsan Luqmana Indra Khoiriyah Isni Kusniadi, Herlin Septiana Larasati Larasati Martalena Br Purba Nabila Fadhila Rahma Natalina, Retno Novitha, Novitha Okvania Putri Nabila Prima Suci Rohmadheny Puriadi, Perkasa Gadik Purwanti Pratiwi Purbosari Purwanti Pratiwi Purbosari Putri Cahya Pertiwi Retno Natalina Salamah, Zuhrotus Septiyani, Retnosyari Sri Wijayanti Wulandari Wahyu Nugroho Widodo Hariyono Widodo Hariyono Wulandari, Sri Wijayanti Zuchrotus Salamah Zuchrotus Salamah