Determination of the best quail eggs using simple additive weighting

  • Authors

    • Satria Abadi STMIK Pringsewu
    • Miftachul Huda Universiti Teknologi Malaysia
    • Kamarul Azmi Jasmi Universiti Teknologi Malaysia
    • Sulaiman Shakib Mohd. Noor Universiti Teknologi Malaysia
    • Jimaain Safar Universiti Teknologi Malaysia
    • Ahmad Kilani Mohamed Universiti Teknologi Malaysia
    • Wan Hassan Wan Embong Universiti Teknologi Malaysia
    • Ahmad Marzuki Mohamad Universiti Teknologi Malaysia
    • Aminudin Hehsan Universiti Teknologi Malaysia
    • Bushrah Basiron Universiti Teknologi Malaysia
    • Siti Suhaila Ihwani Universiti Teknologi Malaysia
    • Andino Maseleno STMIK Pringsewu
    • Muhamad Muslihudin STMIK Pringsewu
    • Fiqih Satria STMIK Pringsewu
    • Dedi Irawan STIT Pringsewu
    • Sri Hartati STMIK Pringsewu
    2018-08-23
    https://doi.org/10.14419/ijet.v7i2.27.11967
  • Expert System, Quail Eggs, simple additive weighting.

  • Eggs are livestock products contributed greatly to the achievement of the nutritional adequacy of the public; the egg is a food that is very good for children who are growing because it contains nutrients such as a complete protein, fat, vitamins and minerals that are easy to digest. One of the eggs are much in demand by children are quail eggs. The nutritional value of quail eggs is not less than the nutritional value of eggs containing 12.8% protein and 11.5% fat. Quail eggs are good quality will have good nutritional value anyway. To determine the quality of a good quail eggs will require an expert system. The method used in determining the quality of a good quail eggs using Simple Additive weighting method. The criteria in this research that egg size, style/color of the shell, the shell thickness, shell texture, shape and cleanliness of quail eggs. With the expert system is expected to assist farmers in determining the quail eggs quail egg quality so that the people can consume quail eggs that have good nutritional value. The results of this study showed an alternative ranking first in C with a value of 0.95, ranking second D with a value of 0.7208, ranking third E with a value of 0675, ranking the fourth A with a value of 0.4542 and ranking last in the B with a value of 0.4541.

     

     

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    Abadi, S., Huda, M., Azmi Jasmi, K., Shakib Mohd. Noor, S., Safar, J., Kilani Mohamed, A., Hassan Wan Embong, W., Marzuki Mohamad, A., Hehsan, A., Basiron, B., Suhaila Ihwani, S., Maseleno, A., Muslihudin, M., Satria, F., Irawan, D., & Hartati, S. (2018). Determination of the best quail eggs using simple additive weighting. International Journal of Engineering & Technology, 7(2.27), 225-230. https://doi.org/10.14419/ijet.v7i2.27.11967