Nutritional Analysis and Macro-Micro Nutrient Profiling of Indonesian Culinary Recipes
Description
This data contains information about a typical Indonesian recipe, including cooking steps, portion sizes, and cooking times. Each ingredient in the recipe is calculated in detail to determine its nutritional content per gram, including calories, protein, fat, carbohydrates, calcium, iron, zinc, and retinol. The data also includes the total nutritional value of the recipe as a whole, providing a comprehensive overview of the nutritional balance of the dish. This analysis process also included identifying missing or missing ingredients in the data to ensure the accuracy and completeness of the information. This dataset is highly useful for researchers, nutritionists, and app developers who want to better understand the nutritional composition of traditional Indonesian dishes and build apps that provide personalized nutrition recommendations. While this dataset provides extensive insights, it faces limitations related to ingredients not recorded in the TKPI, as well as challenges in converting the amounts listed as "sufficient" to standard units. Nevertheless, this dataset still offers a reliable resource for applications in AI, health, and dietary research.
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Steps to reproduce
This process begins to obtain recipe information, including ingredients, cooking methods, and portion attributes. After that, preprocessing is carried out on the portion attribute, where only recipes with clear portions and according to predetermined units, such as portion, person, plate, fruit, or piece, will be processed further. The next step is to create a list of ingredients contained in the recipe, which will then be converted into grams using pre-prepared conversion data and the LLM (Large Language Model) algorithm. After the ingredients are converted into grams, the next process is to calculate the macronutrient content (calories, protein, fat, carbohydrates) and micronutrients (calcium, iron, zinc, retinol) of each ingredient used in the recipe, using standard TKPI (Indonesian Food Composition Table) data as a reference for the nutritional content of food ingredients. The result of this step is the total macronutrient and micronutrient content for each recipe as a whole, as well as per food ingredient for a more detailed breakdown.