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Mrr Lukie Trianawati
IPB University
Humanities Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Social Sciences

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Web Application Using Fuzzy Logic to Assess Recommended Intake Frequency of Extruded Chiki Snacks Bayu Praditya; Wuliddah Tamsil Barokah; Annisa Raihanah Maimun; Mrr Lukie Trianawati; Rinunti Najwa Putri Minanti; Nazwa Salsabila; Tulus Fernando Sihombing; Fairuz Aliyya Khansa; Aurellia Avisa Putri Alya; Rubina Alleysha Putri Aulia; Hanifah Khusnul Syahida; Roma Juliana Arios
Journal of Applied Science, Technology & Humanities | JASTH Vol. 2 No. 5 (2025): November 2025
Publisher : Batrisya Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62535/nt94t493

Abstract

Excessive consumption of extruded snacks, particularly Chiki products high in sugar, salt, and fat, increases the risk of obesity, hypertension, and metabolic disorders. This study aims to develop a web-based fuzzy logic application using the Mamdani inference system to determine the recommended frequency of consumption based on nutrient composition. The research employed a quantitative descriptive approach integrating three main input variables: sugar, salt, and fat, each represented by fuzzy sets of low, medium, and high levels. The output variable, consumption frequency, was classified into three linguistic terms: daily safe, moderate, and limited. A total of 27 fuzzy rules were constructed and simulated using MATLAB. The results showed that the model effectively translated quantitative nutritional data into qualitative recommendations, with higher nutrient concentrations corresponding to lower consumption frequency. The fuzzy Mamdani model provided smooth decision boundaries, demonstrating high interpretability and potential as a nutritional decision support system for consumer health guidance.
Evaluation of the Effectiveness of the Sterilization Process on the Safety of Low-Acid Canned Food Using a Fuzzy Logic System Nanda Fadilah; Wuliddah Tamsil Barokah; Anisa Raihanah; Mrr Lukie Trianawati; Salmadillah Dwiswara; Muhammad Jundi; Tiara Cahya Iman; Rafa Anargya Putri; Myra Riqqah Widyadhana; Fajrina Aulia Naifa; Rohmi Rihhadatul ‘Aisy; Roma Juliana Arios
Journal of Applied Science, Technology & Humanities | JASTH Vol. 2 No. 5 (2025): November 2025
Publisher : Batrisya Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62535/qkzjh318

Abstract

The sterilization process for low-acid canned foods is a crucial step in ensuring food safety and preventing the growth of harmful microorganisms such as Clostridium botulinum. Inappropriate sterilization temperature or time can affect product and safety. Therefore, a reliable evaluation system is needed. This study aims to assess the effectiveness of the sterilization process for low-acid canned foods using the Mamdani fuzzy logic system. The method used in this study is a systematic literature review of various previous studies on the sterilization process for products such as tuna, pineapple, button mushrooms, gudeg, and canned rendang. Data show that sterilization temperatures range from 110 to 126°C, with processing times between 10 and 50 minutes, resulting in F₀ values ​​between 3.80 and 10.00 depending on the product type. Temperature and time variables are classified into three fuzzy inputs. Food safety outputs are determined based on if-then (F₀ > 3) and unsafe (F₀ < 3) categories. The results of this study indicate that the use of the Mamdani fuzzy logic system can provide a more flexible and accurate evaluation of the sterilization process. This approach can assist in determining appropriate sterilization parameters to ensure the quality and safety of low-acid canned food products
Analysis of the Effect of Protein Content and Preheating Temperature on the Hardness of SPC Biscuits Using the Fuzzy Logic Method Muhammad Alpiansyah; Wuliddah Tamsil Barokah; Annisa Raihanah Maimun; Mrr Lukie Trianawati; Syifa Fauziyah; Nida Qotrunnada; Naura Alissa Davellitha; Meylani Awaliyah; Izza Afkarina Umar; Davina Baiza Radityaputri; Akmal Kayru Raid; Rome Juliana Arians
Journal of Applied Science, Technology & Humanities | JASTH Vol. 3 No. 1 (2026): January 2026
Publisher : Batrisya Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62535/6h6fq558

Abstract

This study aimed to analyze and model the non-linear effect of protein content and preheating temperature on the hardness of Soy Protein Concentrate (SPC)-based biscuits using the Sugeno fuzzy logic method. A descriptive quantitative approach was employed, utilizing the Sugeno-type Fuzzy Inference System (FIS) designed and implemented using MATLAB software. The inputs were protein concentration (7-16%) and preheating temperature (70-90°C), with biscuit hardness (747.5-2176.5 gf) as the output. The system successfully mapped the complex interactions through nine fuzzy if-then rules. The results showed that increasing protein content generally increases hardness, particularly at higher preheating temperatures. However, excessive heating at medium protein content led to a decrease in hardness due to structural degradation. The defuzzification surface indicated that the preheating temperature has a relatively stronger influence on the final hardness than protein content. The developed fuzzy model provides accurate and interpretable predictions (e.g., 11.5% protein and 80°C yields a medium hardness of 1.45 x 10³ gf), proving its effectiveness as an adaptive decision-support tool for optimizing high-protein biscuit production.
Fuzzy Logic Approach to Determine Apple Maturity for Harvesting Decision Muhammad Rafi Andika Wijaya; Wuliddah Tamsil Barokah; Annisa Raihanah Maimun; Mrr Lukie Trianawati; Syadza Afifah Nuri; Senja Surya Gama; Putri Nurbaiti; Nisrina Fatin Nadra; Fional Alvina Nirmala Putri; Ayu Nur Fadhila; Anindya Salsabila Hamdani Putri; Roma Juliana Arios
Journal of Applied Science, Technology & Humanities | JASTH Vol. 3 No. 1 (2026): January 2026
Publisher : Batrisya Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62535/2awk4n51

Abstract

This study aims to develop a fuzzy logic–based system for determining the maturity level of Anna apples as a basis for harvest decision-making. Five key parameters were used as input variables: Flesh Firmness (FF), Soluble Solid Content (SSC), Starch Pattern Index (SPI), Total Acidity (TA), and Hue°, with one output variable representing the maturity level (unripe, ripe, and overripe). The research employed a literature review method with a qualitative descriptive approach by collecting data from scientific journals and relevant documents discussing apple maturity and the application of fuzzy logic in agriculture. Data analysis was conducted using MATLAB through processes including fuzzification, formulation of If–Then rules, Mamdani inference, and defuzzification to produce a crisp output value representing apple maturity. The results indicate that the fuzzy logic system effectively models apple maturity parameters and provides accurate, objective, and efficient decisions compared to conventional subjective methods. The application of fuzzy logic offers a non-destructive classification method that assists farmers in determining the optimal harvest time, improving post-harvest quality, and maintaining product consistency.
Evaluation of Cassava Chip Crispness Using a Fuzzy Logic System Based on Temperature and Vacuum Pressure Variables Arya Rafly Maulana Sopyan; Wuliddah Tamsil Barokah; Annisa Raihanah Maimun; Mrr Lukie Trianawati; Riza Safira; Riyatin Tsani Fatikhah; Nisa Akmala Sidik; Luthfitah Sys Febriana; Hikma Hijrianita Putri Lesmana PS; Chiara Kalyla; Aulia Zahwa Gharini; Roma Juliana Arios
Journal of Applied Science, Technology & Humanities | JASTH Vol. 3 No. 1 (2026): January 2026
Publisher : Batrisya Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62535/cz87d281

Abstract

The study evaluates cassava chip crispness using a fuzzy logic system based on temperature and vacuum pressure variables. Fuzzy logic system is applied to objectively assess crispness, modeling the relationship between frying variables and chip texture. The application of fuzzy systems as a quality control tool can help optimize the production process so that chips meet standards. This study employs a literature review combined with an expert-based approach to design a fuzzy logic system for evaluating the crispiness of cassava chips based on temperature and pressure variables. For input and output variables, we use temperature and vacuum pressure. The temperature range used is 140-200°C and for pressure variable, we use -65, -68, -72 CmHg. Sensory values for the three crispness categories show that the undercooked category received an average score of 3.76 ± 0.52, the crisp (optimal) category received 3.72 ± 0.88, and the overcooked category received 3.85 ± 0.11. Combination of temperature 170°C and vacuum pressure -68.5 CmHg yields the best crispness result, showing that the chips reach the desired texture, not too hard and not too soft. This demonstrates that the centroid method provides a representative defuzzified value that closely reflects actual frying conditions, ensuring consistent product quality.
Co-Authors Ade Trisna Iswanda Ahmad Daffa Naufal Ziddani Aisyah Sakha Damarjati Akmal Kayru Raid Alifvia Nabila Cesarina Subekti Aliya Fidella Almaida Pramesti Amanda Dhiya Ardhiningrum Andhika Rizky Maulana Anindya Intan Putri Anindya Salsabila Hamdani Putri Anisa Raihanah Annisa Pertiwi Hakim Annisa Raihanah Maimun Aqila Asysyakur Arya Rafly Maulana Sopyan Aryo Sumaryanto Asochia Naomi Sitohang Assadel Zhafif Alwaini Atikah Fahni Audrey Anastasia Silaen Aulia Zahwa Gharini Aura Fadhilah Aurellia Avisa Putri Alya Ayu Nur Fadhila Ayu Shakira Nur Riawan Azhar Nasywa Saputra Azhara Paramita Aziz Rabih Rabbani Azzahra Kamilia Salam Bayu Praditya Belvana Fazwa Athallah Chandradewi Ekaputri Chiara Kalyla Chika Hayya Asabillah Chika Hayya Sabillah Christine Amara Tirza Cindy Novitasari Daffa Firdaus Putra Daffa Zulqhisti Daffa Zulqisthi Davina Baiza Radityaputri Devi Suryani Difa Mukmilatul Kautsar Dinar Lukmanudin Enjela Rahmawati Ester Angeline Fairuz Aliyya Khansa Fairuz Kamilah Ihsan Fajrina Aulia Naifa Farhana Adinda Zuhro Fatia Syafana Febby Aurellya Febrina Disa Cinta Prasetyo Fildza Khairunida Fional Alvina Nirmala Putri Fiqri Nurfadillah Ghassan Rafananda Raja Harahap Ghina Khairunnisa Putri Gita Aisy Affatunnisa Grace Octo Suma Panjaitan Hafizhah Nur Humairah Hanifah Khusnul Syahida Hidayat Faiz Sanjaya Hikma Hijrianita Putri Lesmana PS Hilda Fitria Hidayah Iofema Malika Izharul Haq Ar Rafi Izza Afkarina Umar Kezia Joy Audreyna Khaerun Nisa Khaula Amanda Lola Amelia Luluah Sabrina Putri Luthfitah Sys Febriana Mariati Melati Afdizha Meylani Awaliyah Muhammad Alpiansyah Muhammad Danang Mukti Darmawan Muhammad Faiz Assariy Muhammad Ghifari Fazan Putra Muhammad Jundi Muhammad Rafi Andika Wijaya Mutiara Ade Rosseta Myra Riqqah Widyadhana Najla Athaya Nanda Fadilah Nanda Octavia Nashwa Zahrania Adiputri Nastiti Ayu Utami Nasyaqilah Andrianita Naura Alissa Davellitha Nazwa Salsabila Nida Qotrunnada Nisa Akmala Sidik Nisrina Fatin Nadra Novi Giotta Hutapea Nuraeni Latifathul Khasanah Prima Ananta Nugraha Putri Nurbaiti Putri Nurhaliza Candra Rafa Anargya Putri Rahadian Ilyasa Muhammad Raisa Fasya Rayna Suci Alifah Rinunti Najwa Putri Minanti Riyatin Tsani Fatikhah Riza Safira Rohidi Rohmi Rihhadatul ‘Aisy Roma Juliana Arios Rome Juliana Arians Rubina Alleysha Putri Aulia Salmadillah Dwiswara Salsabila Arina Pramudita Salsabila Salsabila Sania Ramadhani Senja Surya Gama Shafira Fayza Dewani Sudiro Shalinadira Koswara Sherin Emania Putri Syadza Afifah Nuri Syafira Aristawidya Syahla Aqilah Syifa Az Zahra Syifa Fauziyah tangkas Patiasmara Taufan Taufan Putra ananta Tiara Arelya Priyanto Tiara Cahya Iman Tulus Fernando Sihombing Wianda Aghnia Salsabila Windy Fadhilah Aprilia Wulidah Tamsil Barokah Wuliddah Tamsil Barokah Xaviera Yasmin Azahra Yusup Cahyadi Zalfa Cantika