DECISION SUPPORT SYSTEM FOR SELECTING OF MEAT PRODUCT PACKAGING

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1 DECISION SUPPORT SYSTEM FOR SELECTING OF MEAT PRODUCT PACKAGING Tengku Khairil Ahsyar 1, Kudang Boro Seminar 2 *), Irman Hermadi 3, Nugraha Edhi Suyatma 4 13 Department of Computer Science, Bogor Agricultural University 2 Department of Mechanical and Bio-system Engineering, Bogor Agricultural University 4 Department of Food Science and Technology, Bogor Agricultural University 2 seminarkudangboro@gmail.com *) Abstract Efforts to maintain the quality of meat products can not be separated from the selection of appropriate packaging with the characteristics of the meat product itself. The amount of meat characteristics and packaging properties will slow down and complicate the decision-making process when choosing the appropriate packaging. Decision support system is a system that makes it easy and quick to make decisions. This research aims to develop a decision support system for determining the appropriate packaging of meat products. A C4.5 decision tree algorithm was used in generating the rules to determine the meat product packaging. Stages of the research include problem identification, literature review, data collection, meat and packaging analysis, system requirement analysis, building the system design, system implementation, and testing. The result of this research is a web-based decision support system for selecting of meat packaging using PHP programming language and MySQL database. The system has been developed to consist some features including s, selecting of meat product packaging, a list of meat products packaging, a list of meat product parameters, and user s. Keywords: Decision Support System, Decision Tree, Meat Product, Packaging, Web Base INTRODUCTION Some problems that often arise in the packaging of meat products are difficulty and inaccuracy in determining appropriate packaging options according to type and condition the product to be packaged. Incorrect decision of packaging option can cause quality loss, physical damage, spoilage, and poisoning of the packed products, especially perishable and time sensitive food products (Walsh & Kerry, 2002). Commercially it can degrade food safety and economic value of the trade products (LIPTAN 2002). In food industries, food packaging is one the critical processes that must be well ensured to preserve product quality, safety, appearance and attractiveness. One way to maintain the quality of fresh and processed meat products in order to stay awake ranging from post-harvest to the consumer is to do the packaging. The purpose of packaging is to protect, communications, convenience, containment and as attributes of the product to be packaged (Robertson, 2010). In addition, the packaging can also maintain freshness and extend shelf life during the distribution process (Yam et al, 2005). Packaging design that combines elements and design guidelines are oriented to the environment, also play an important role in informing and directing consumers to keep buying and consuming food in a sustainable manner (Barmaki, 2012). The increasing packaging types and options nowadays also necessitates more systematic and precise way to select the best packaging option for a certain type of product. Decision-making processes are often faced with a wide range of unique conditions, uncertain, dynamic, time-consuming and complex nature (Turban et al, 2007; Marimin & Maghfiroh, 2010; Wu, 2010). This paper discusess the development and implementation of a decision support system (DSS) to ease and enhance the decision making process for selecting the best packaging option for meat products. 17

2 FACTORS AND TYPES OF MEAT PACKAGING There are three categories of meat products: fresh meat, minimally processed meat and processed meat, each of which has different characteristics. These characteristics critically determine packaging options that will be applied to meat products. Other factors that determine the selection packaging options include acidity (ph), water activity (A w ), temperature, preservatives, and the shelf life of meat products (Lawrie, 2003). A selection of packaging option that does not comply with the characteristics of the meat products will cause undesired quality defects in the quality of meat products, and thus reducing the shelf life of meat products. However, based on the expert judgment, two factors were excluded since these two factors do not influence the selection of packaging types. Table 1 summarizes the parameters used to determine the best selection of a packaging type. Table 1 Parameters of meat products Parameters Value Temperature Room, Cold, Frozen A w Dried (0.6), Slightly Wet ( , Wet (>0.8) Shelf life < 1 Week, 1 Week to 1 Month, >1 Month to 6 Month, > 6 Month Based on the availability and usability of packaging options for meat products, possible packaging types and categories been established (Table 2). Table 2 Types of meat products packaging. No Packaging Types Sub-packaging 1 Can Can 2 Film Overwrapped trays, Shrink film 3 Pouch Standup pouch, Flat pouch, Side gusseted pouch, Three side sealed pouch, Block bottom pouch 4 Alumunium Foil (Alfoil) Wrinkled walled tray, Smooth walled tray 5 Vacuum Vacuum rigid, Vacuum skin, Vacuum flexible 6 MAP MAP flexible, MAP rigid MAP: Modified Atmosphere Packaging Referring to Tables 1 and 2, a decision tree was constructed to be used as inference engine for selecting the best packaging type for certain meat products. temperature room shelf-life cold frozen aw dried or slightly wet < 1 week > 6 month > 1 month to 6 month 1 week to 1 month wet Pouch dried aw slightly wet or wet Can shelf-life > 6 month 1 week to 1 month > 1 month to 6 month Vacuum Film Pouch Pouch Alfoil MAP Alfoil Vacuum Figure 1. The decision tree for packaging selection. SYTEM DESIGN & IMPLEMENTATION System Design A context diagram is used to describe the relationship of input-process-output between the systems with the outside environment (Figure 2) (Satzinger et al, 2010). It represents all the processes that occur in the system. The context diagram was then decomposed into sub-processes (DFD Level 1) comprising the whole system (Figure 3). Process 6 in DFD Level 1 (Figure 3) utilizes the inference engine for *) Corresponding author 18

3 packaging selection based on the decision tree shown in Figure 1. The data entities required for the meat meat product packaging Administrator meat product packaging list of DSS Meat Product Packaging packaging system was represented using Entity Relationship Diagram (ERD) as shown in Figure 4. list of product packaging Figure 2. The context diagram (DFD Level 0) for the meat packaging selection system. User 19

4 2 user 1 registration product parameter list of product 3 user Administrator product parameter list of product 4 product meat_product shelf_life_parameter User aw_parameter user_parameter list product_category temperature_parameter type of packaging sub of packaging type of packaging, sub of packaging 7 5 criteria 6 packaging 8 sub_packaging type_packaging type of packaging sub of packaging type of packaging sub of packaging Figure 3. DFD Level 1 for the meat packaging selection system. 20

5 sub_packaging id_sub_packaging image product_name id_meat_product image product_category id_category sub_packaging meat_product product_category id_type_packaging type_packaging category image id_parameter log temperature id_temperature type_packaging determination_criteria temperature_parameter id_ log id_aw aw fill in user id_user name sex address_home name_pt address_pt fill in shelflife id_shelflife aw_parameter shelflife_parameter telephone username password tgl_create status level website Figure 4 The ERD of meat packaging selection system. System Implementation The meat packaging selection system was implemented in a web-based environment using PHP programming language and MySQL b database ment system. The implemented system was tested on Google Chrome , Firefox , Opera 30.0 and Internet Explorer. The hardware that was used for running the implemented system is a laptop ASUS A83S, Intel (R) Core (TM) i7-2670qm 2.20 GHz 64-bit, Random Access Memory 4 GB, Hard Drive 500 GB, Video Graphics Adapter NVIDIA Geforce 610M 2 GB. The black-box testing was used to validate the functionalities and correctness of the system (Naik & Tripathy, 2008). The main page of the system prototype is shown in Figure 5, where a user can enter into the system the category of meat product, the name of meat product, required parameters: temperature, water activity (A w ), and the shelf life of meat the product to be packaged to the system. Upon completing the meat product and parameter entries, the user can run the selection and the result of the selection is displayed in Figure 6. The top display in Figure 6 provides the recommended packaging type with all respective sub-packaging options below. For example, the parameter values are entered including temperature = room, shelf life = 1 week to 1 month, and A w = wet, the results obtained are pouch packaging. Type of pouch packaging is composed of several sub-packaging, including Standup pouch, Flat pouch, Side gusseted pouch, Three side sealed pouch, and Block bottom pouch (Figure 6). Each sub-packaging has a link that is used to view a of each sub-packaging. Each is always included pictures to illustrate the form of packaging. This information is displayed to let users more easily determine the appropriate packaging to meat products. The more detailed of the sub-packaging is shown in Figure 7. 21

6 Figure 5 Parameter input of meat product Figure 6 Result of packaging selection upon the completion of meat product and parameter entries shown in Figure 5 22

Figure 7 Description page of the sub-packaging CONCLUSIONS & RECOMMENDATIONS The design and implementation of a decision support system for selecting the packaging options for various meat products

7 Figure 7 Description page of the sub-packaging CONCLUSIONS & RECOMMENDATIONS The design and implementation of a decision support system for selecting the packaging options for various meat products has been described. The implemented system has been tested for its functionalities and correctness using a black box testing method by experts and has been run on several web browsers (Google Chrome, Mozilla Firefox, Opera, and Internet Explorer) successfully. The system that has been built still emphasizes on packaging type selection criteria based on food quality parameters without considering the economic aspects of the packaging types available in the markets. Therefore the future extension to the current system is to equip the current system with price analysis functions to provide the best packaging type selection with minimum packaging price. The current system also focuses on agricultural commodities based animal meat products. Future enhancement that can be done is to develop the packaging type selection for various products of fruits and vegetables. REFERENCES [1] Barmaki H The Role of Design in Sustainable Consumption: a study on sustainable food packaging [thesis]. Istanbul (TR): Istanbul Technical University. [2] Lawrie RA Meat Science. Fifth Edition. Universitas Indonesia (UI-Press). Depok. [3] [LIPTAN] Lembar Informasi Pertanian Teknologi Pengemasan Produk Hortikultura. Departemen Pertanian. Agdex: 200/79. [4] Marimin, Maghfiroh N Aplikasi Teknik Pengambilan Keputusan dalam Manajemen Rantai Pasok. IPB Press. Bogor. [5] Naik K, Tripathy P Software Testing and Quality Assurance: Theory and Practice. New Jersey (US): J Wiley. [6] Robertson GL Food Packaging and Shelf Life: a practical guide. Taylor and Francis Group. CRC Press. United States of America. [7] Satzinger JS, Jackson RB, Burd SD Systems Analysis and Design In a Changing World. Fifth Edition. Course Technology. Cengage Learning. Boston-USA. 23

8 [8] Turban E, Aronson JE, Liang TP Decision Support Systems and Intelligent Systems. Seventh Edition. Prentice Hall of India. New Delhi. [9] Walsh HM, Kerry JP Meat Packaging. University College Cork. CRC Press LLC and Woodhead Publishing Ltd. [10] Wu Z Decision Support System Based on Knowledge Management and Web Technology. International Conference on Computer Application and System Modeling (ICCASM). IEEE. 14:V14-72-V [11] Yam KL, Takhistov PT, Miltz J Intelligent Packaging: Concepts and Applications. Journal of Food Science. 70.(1):R1-R10. 24

DEVELOPMENT OF WEB-BASED TOURISM DECISION SUPPORT SYSTEM IN TALAUD ISLAND REGENCY

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