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Raden Meina Widiastuti
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Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering

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Noodle Grouping Based on Nutritional Similarity with Hierarchical Cluster Analysis Method Ai Nurhayati; Riri Mardaweni; Raden Meina Widiastuti
Sainteks: Jurnal Sain dan Teknik Vol 5 No 1 (2023): Maret
Publisher : Universitas Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/sainteks.v5i1.543

Abstract

Everyone in the world definitely needs nutritious food. Therefore consumers must be smart in choosing nutritious foods. Noodles are a type of food that is popular in Indonesia. The purpose of this study was to classify fourteen types of noodle brands based on the similarity in the amount of nutritional content in each component. The method used in this study is a hierarchical cluster type analysis method with the SPSS software tool. The results showed that the fourteen types of noodles can be classified into clusters between two and four. Classification into two clusters shows that there are four types of noodle brands that are nutritionally similar in one cluster A and there are ten types of noodle brands that are similar in nutritional content in one cluster B.
Co-Authors Ai Nurhayati Riri Mardaweni