Noodle Grouping Based on Nutritional Similarity with Hierarchical Cluster Analysis Method
Keywords:
analisis cluster, hierarchical cluster, SPSS
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.
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Liu, D., Song, S., Tao, L., Yu, L., & Wang, J. (2022). Effects of common buckwheat bran on wheat dough properties and noodle quality compared with common buckwheat hull. Lwt, 155(September 2021), 112971. https://doi.org/10.1016/j.lwt.2021.112971
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Martindale, R. G., Klek, S., Puthucheary, Z., Rosenthal, M. D., Stoppe, C., van Zanten, A. R. H., Waitzberg, D. L., & Wischmeyer, P. E. (2022). Guidelines for the provision of nutrition support therapy in the adult critically ill patient: The American Society for Parenteral and Enteral Nutrition. Journal of Parenteral and Enteral Nutrition, 46(6), 1223–1225. https://doi.org/10.1002/jpen.2376
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Nurhayati, A. (2019). Dasar-dasar Analisis Multivariat. CV. Future Business Machine Solusindo.
Nurhayati, A. (2020a). Analisis Data Statistik. CV. Future Business Machine Solusindo.
Nurhayati, A. (2020b). Kamus Teknik Industri (K. Susilowati (ed.)). CV. Future Business Machine Solusindo.
Nurhayati, A. (2021a). Faktor-faktor Penunjang Produk Nano Spray dengan Metode Factor Analysis. Jurnal Sains Dan Teknik, 3(1), 9–20.
Nurhayati, A. (2021b). Penentuan Skala Prioritas Tipe Rumah dengan Metode Analytical Hierarchy Process (AHP). Journal of Industrial & Quality Engineering, 9(2), 119–132. https://doi.org/https://doi.org/10.34010/iqe.v9i2.4735
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Obadi, M., Zhang, J., He, Z., Zhu, S., Wu, Q., Qi, Y., & Xu, B. (2022). A review of recent advances and techniques in the noodle mixing process. Lwt, 154, 112680. https://doi.org/10.1016/j.lwt.2021.112680
Santoso, S. (2002). Buku Latihan SPSS - Statistik Multivariat.pdf. PT. Elex Media Komputindo.
Sreenivasulu, N., & Fernie, A. R. (2022). Diversity: current and prospective secondary metabolites for nutrition and medicine. Current Opinion in Biotechnology, 74, 164–170. https://doi.org/10.1016/j.copbio.2021.11.010
Wang, F., Chao, H., Xu, Z., Wu, Y., Sun, L., & Wang, N. (2022). Bran characteristics impact the whole wheat noodle quality. Food Science and Technology (Brazil), 42, 1–7. https://doi.org/10.1590/fst.29322
Yassine, H. N., Samieri, C., Livingston, G., Glass, K., Wagner, M., Tangney, C., Plassman, B. L., Ikram, M. A., Voigt, R. M., Gu, Y., O’Bryant, S., Minihane, A. M., Craft, S., Fink, H. A., Judd, S., Andrieu, S., Bowman, G. L., Richard, E., Albensi, B., … Schneider, L. S. (2022). Nutrition state of science and dementia prevention: recommendations of the Nutrition for Dementia Prevention Working Group. The Lancet Healthy Longevity, 3(7), e501–e512. https://doi.org/10.1016/S2666-7568(22)00120-9
Yosephin, B. (2018). Tuntunan Praktis Menghitung Kebutuhan Gizi. In M. Kika (Ed.), Andi Publisher (1st ed.). Penerbit Andi. https://pustaka.pekanbaru.go.id/inlislite3/opac/detail-opac?id=28395
Zhang, L., Chen, J., Xu, F., Han, R., Quan, M., & Wang, L. (2022). Effect of Tremella fuciformis on dough structure and rheology, noodle flavor, and quality characteristics. Lwt, 172(November), 114180. https://doi.org/10.1016/j.lwt.2022.114180
