Abstract
The number of limited doctors is not proportional to the number of patients so that one doctor still works in several hospitals or clinics and handles many patients at the same time. This results in many people losing the opportunity and opportunity to get information about healthy foods that are suitable for consumption, especially for people with chronic diseases. Culinary currently in great demand by many people and business people in the field of culinary can help the community in developing and encouraging national economic growth. Application of various Indonesian recipes using Visual Basic programming language. Testing using FGD, black box, and McCall. The goal is to create and design cooking applications based on the types of chronic diseases that can be used by doctors, midwives, nutritionists and the wider community who have chronic illnesses to know what foods or foods can be consumed or for anyone who just wants to know different types of cooking for people with chronic disease. The second target of the study was to assist doctors, midwives, health inspectors and nutritionists in determining healthy foods for chronic pain and nutritional adequacy for the sick. The system will convey information about the types of chronic diseases along with diet and types of dishes or foods that may be consumed by patients with chronic diseases in which case the authors prescribe them with ingredients. With this system the wider community, doctors, midwives, health inspectors and nutritionists easily obtain the required information without having to memorize one by one cooking / food for patients with chronic illness. The level of software quality decision-making system chooses to cook based on the overall type of chronic disease in the Good criteria, with a percentage of 69.90%. The highest quality factor is based on correction factor with percentage equal to 71.73%, Maintainability factor 70.07%. Reliability factor with percentage 69% and lowest quality factor is from Usability aspect with percentage 68.80%.
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