ANALISIS KEPUTUSAN DALAM PENENTUAN MENU FAVORIT PADA PROGRAM MAKAN BERGIZI BERDASARKAN PREFERENSI RASA DAN KANDUNGAN GIZI MENGGUNAKAN METODE FUZZY MAMDANI - Fahrizal; Helmi Fauzi Siregar (JOURNAL OF SCIENCE AND SOCIAL RESEARCH, 2026)
Abstract: The success of a nutritious meal program for school children depends heavily on the balance between objective fulfillment of nutritional standards and subjective taste acceptability. Mistakes in menu preparation often result in high food waste due to unpopular taste, despite its high nutritional content. This study aims to conduct a scientific decision analysis in evaluating and determining the feasibility of a food menu through a web-based system interface. The evaluation was analyzed using the Mamdani fuzzy logic algorithm by processing two main input variables, namely the composite nutritional score and the hedonic score. The computational stages of the analysis include fuzzification, MIN implication rule inference, MAX curve aggregation, and defuzzification using the Center of Area (CoA) method based on the area-area continuous integral. The results of the functional testing showed that all computational modules operated 99% validly. This decision analysis successfully determined the final feasibility percentage and classified the menu into three statuses: Recommended, Considered, and Rejected, thus facilitating the determination of favorite menus in a measurable and objective manner. Keywords: Decision Analysis, Fuzzy Mamdani, Nutritious Meal, Hedonic Score, Nutritional Adequacy Rate.   Abstrak: Keberhasilan program makan bergizi bagi anak sekolah sangat bergantung pada keseimbangan antara pemenuhan standar nutrisi secara objektif dan tingkat penerimaan rasa secara subjektif. Kesalahan dalam menyusun menu seringkali berdampak pada tingginya sisa makanan akibat rasa yang kurang disukai, meskipun kandungan gizinya tinggi. Penelitian ini bertujuan untuk melakukan analisis keputusan secara ilmiah dalam mengevaluasi dan menentukan kelayakan menu makanan melalui sebuah antarmuka sistem berbasis web. Evaluasi dianalisis menggunakan algoritma logika fuzzy mamdani dengan mengolah dua variabel input utama, yaitu skor gizi komposit dan skor hedonik. Tahapan komputasi analisis meliputi proses fuzzifikasi, inferensi aturan implikasi MIN, agregasi kurva MAX dan defuzzifikasi menggunakan metode Center of Area (CoA) berbasis integral kontinu luas area. Hasil pengujian fungsionalitas menunjukkan bahwa seluruh modul komputasi beroperasi 99% valid. Analisis keputusan ini berhasil menetapkan persentase kelayakan akhir dan mengklasifikasikan menu ke dalam tiga status: Direkomendasikan, Dipertimbangkan dan Ditolak sehingga mampu memfasilitasi penentuan menu favorit secara terukur dan objektif. Kata Kunci: Analisis Keputusan, Fuzzy Mamdani, Makan Bergizi, Skor Hedonik, Angka Kecukupan Gizi.