Pemilihan Menu Di Kantin Sesuai Minat Mahasiswa Dengan Menggunakan Metode Profile Matching
DOI:
https://doi.org/10.29407/noe.v8i02.24762Keywords:
Profile matching, menu, student interestsAbstract
A canteen business on a campus or college is very profitable for entrepreneurs. Where the canteen serves a variety of food for sale. However, with the many menus provided, it has an effect on cost and labor. Because with the many menus provided, the seller must prepare all the menus, but for the menu, there are those that are sold a lot and some are only sold a few or a little so that the menu that is sold a little is wasted. For this reason, this research aims to help canteen sellers to be more efficient in serving menus that are most in demand by students and which are not in demand by students so that they do not suffer big losses. For this reason, in this study, a decision support system is applied using the Profile Matching method with five criteria used, namely selling price, production price, serving, taste and manufacturing time. For menu options consisting of instant noodles, pecel rice, vegetable rice, kremes chicken, kremes tempeh and soto. From the results of the research, the results of the food menu were obtained which became the main choice among the other alternatives offered. So that canteen sellers can prepare the menu that is most interested in cooking or provided more than the menu that is less in demand and cooked less. And the raw materials prepared are adjusted to the interest rating calculated using the profile matching method.
References
Turban, Efraim 2001. “Decision support systems and intelligent systems”
Sahureka, A. O. P. 2017. “Decision Support System in The Placement of Electronic of Indonesian Navy With Profile Matching Method”. International Journal of Engineering Research & Technology (IJERT) Vol. 6 Issue 01 Januari 2017; p. 458-465.
Syah, D. W., Santoso, E., Perdana, R. S. 2017. “Sistem Pendukung Keputusan Pengurutan Berdasarkan Jenis Suara Anggota Baru Divisi Paduan Suara Bios Menggunakan Metode Profile Matching (Studi Kasus: Logicio Choir FILKOM UB)”. Jurnal Pengembangan Teknologi Informasi dan Ilmu Komputer Vol 1 No. 12 Desember 2017; p. 1678-1686.
Ismanto, Juni. Sarjan, Muhammad. Qashlim, Akhamad. 2020 “Sistem Pendukung Keputusan Pemilihan Menu Makanan Pada Rumah Makan Menggunakan Metode AHP” Journal Peqguruang: Conference Series/ Volume 2, Nomor 1, Mei 2020.
Syahrial, Ramadhan. Thalib, Farid. 2019 “Implementasi Metode Analytic Hierarchy Process Sebagai Sistem Penentu Keputusan Penentuan Pemilihan Makanan Di Menu Fajar”. Jurnal Teknologi, 7(1)
Azriel. Yazid, Saputri. Galuh. 2023 “Sistem Pengambilan Keputusan Pemilihan Menu Terlaris Menggunakan Metode Smart (Simple Multi Attribute Rating Technique” Jurnal Informatika MULTI Vol.1 No.5
Kusrini, 2021. “Konsep dan Aplikasi Sistem Pendukung Keputusan” Yogyakarta: ANDI.
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Rina Firliana, Rini Indriati, Erna Daniati, Arie Nugroho, Ratih Kumalasari Niswatin, Theo Yan Arie
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Copyright on any article is retained by the author(s).
- The author grants the journal, right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of the work’s authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal’s published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
- The article and any associated published material is distributed under the Creative Commons Attribution-ShareAlike 4.0 International License
How to Cite
