Halal Research Journal
Vol 1 No 2 (2021): Volume 1 No 2 July 2021

Food Ingredients Similarity Based on Conceptual and Textual Similarity

Nur Aini Rakhmawati (Unknown)
Miftahul Jannah (ITS)

Article Info

Publish Date
27 Oct 2021

Abstract

Open Food Facts provides a database of food products such as product names, compositions, and additives, where everyone can contribute to add the data or reuse the existing data. The open food facts data are dirty and needs to be processed before storing the data to our system. To reduce redundancy in food ingredients data, we measure the similarity of ingredient food using two similarities: the conceptual similarity and textual similarity. The conceptual similarity measures the similarity between the two datasets by its word meaning (synonym), while the textual similarity is based on fuzzy string matching, namely Levenshtein distance, Jaro-Winkler distance, and Jaccard distance. Based on our evaluation, the combination of similarity measurements using textual and Wordnet similarity (conceptual) was the most optimal similarity method in food ingredients.

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Journal Info
Halal Research Journal
Website

Abbrev

hr

Publisher

Institut Teknologi Sepuluh Nopember Surabaya

Subject

Religion Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Engineering

Description

Halal Research (HR) is a scientific journal published by the Halal Center Institut Teknologi Sepuluh Nopember Surabaya. This journal contains scientific papers from Academics, Researchers, and Practitioners about research on halal and shariah. This journal is published twice a year in February and ...