IDENTIFIKASI KUALITAS DAGING KAMBING MENGGUNAKAN METODE CERTAINY FACTOR
Keywords:
Identification, Certainty Factor (CF), MuttonAbstract
Meat is a high nutritional source of food because it is rich in nutrients needed by humans. In addition meat can cause specific satisfaction or pleasure when eating it. Constraints in determining the quality of meat concerning color, tenderness, taste and wetness of meat. Related to the above problems and in order to uphold more efficient performance and services, the authors make an application to identify the quality of mutton using the certainty factor method. The purpose of this study is to build an application that can be assessed by the Kupang city livestock service office, so that it can be traded by traders or consumed directly by the community. Based on the results of testing at the Kupang City Livestock Service Office, 10 respondents said that they agreed that this application can help consumers and traders, in determining the quality of good mutton.
References
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