Going Digital: A New Concept for Indonesian Food Composition Database

Background/Aims: Current Indonesian nutritional value information of foods is available only as hardcopies (TKPI) that of course are not conveniently mobile. There is currently no media or reference that provides information on nutritional value of foods unless people check the label of processed food products available in the market. The purpose of this research was to develop digital database of food and packaged food. Methods: The digital database was developed using waterfall method (requirement engineering, design and implementation, testing, release and maintenance). Evaluation was conducted using descriptive statistics in the form of table and diagrams. Methods: The users were given a questionnaire to give judgment on aspects of digital TKPI in terms of usefulness, satisfaction, and ease of use by providing a score within the value of 1–7. The usability of the website nilaigizi.com was also assessed through USE Questionnaire. Results: In terms of level of consumers' satisfaction, the digital form of TKPI that was developed was preferred by users who previously used the printed version of TKPI. The average scores of the three assessment criteria namely usefulness, satisfaction, and ease of use showed that the three criteria attained more than 80%. The highest score was for ease of use and learning criteria at 83.5% and the lowest score was on satisfaction criteria at 81.7%. Conclusions: TKPI could be designed in digital form to provide better experience for users.