ANALISIS KEPUTUSAN DALAM PENENTUAN MENU FAVORIT PADA PROGRAM MAKAN BERGIZI BERDASARKAN PREFERENSI RASA DAN KANDUNGAN GIZI MENGGUNAKAN METODE FUZZY MAMDANI. JOURNAL OF SCIENCE AND SOCIAL RESEARCH, [S. l.], v. 9, n. 2, p. 2791–2800, 2026. DOI: 10.54314/jssr.v9i2.6263. Disponível em: https://jurnal.goretanpena.com/index.php/JSSR/article/view/6263.. Acesso em: 30 jul. 2026.