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All Journal Journal of Environmental Engineering and Sustainable Technology Jurnal Keteknikan Pertanian Tropis dan Biosistem
Fatchurrahman, Danial
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Agriculture, Biological Sciences & Forestry Control & Systems Engineering Decision Sciences, Operations Research & Management Electrical & Electronics Engineering Energy Environmental Science Mechanical Engineering

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NUTRITION ESTIMATION OF LEFTOVER USING IMPROVED FOOD IMAGE SEGMENTATION AND CONTOUR BASED CALCULATION ALGORITHM Adinugroho, Sigit; Sari, Yuita Arum; Maligan, Jaya Mahar; Sari, Kartika; Bihanda, Yusuf Gladiensyah; Nuraini, Nabila; Fatchurrahman, Danial
Journal of Environmental Engineering and Sustainable Technology Vol 9, No 01 (2022)
Publisher : Directorate of Research and Community Service (DRPM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jeest.2022.009.01.5

Abstract

In pandemic conditions, awareness of keeping a healthy balance is necessary. One is considering food consumption and understanding its nutrition content to avert food waste. We have been developing a prototype to estimate the nutrition of leftover food, and the main problem lies in image segmentation. Therefore, we propose the Improved Food Image Segmentation (IFIS) and Contour Based Calculation (CBC) to measure the area of the segmented image instead of pixel-wise. First, the tray box image is acquired and broken down into compartments using an automated cropping algorithm. The first step of this proposed method is tray box image acquisition and dividing the compartment using an automatic cropping algorithm. Then each compartment is treated using IFIS, calculates the result of IFIS by CBC, measures the estimated leftover by Automatic Food Leftover Estimation (AFLE), and then predicts the nutritional content. The evaluation is applied by comparing the actual measurement from the Comstock method and leftover estimation by the proposed algorithm. The result shows that Root Square Means Error (RMSE) reaches 0.48 compared to the actual weighing scale and 96.67% accuracy compared to the Comstock method. Based on the results, the proposed algorithm is sufficient to be applied.
Drying Kinetics of Foam Mat and Physical Characteristics of Instant Sayur Asam Seasoning Based on Bilimbi (Averrhoa bilimbi L.) Hawa, La Choviya; Nafisa, Ishika Cherry; Sutan, Sandra Malin; Fatchurrahman, Danial
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 14 No. 2 (2026): August 2026
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2026.014.02.14

Abstract

The demand for instant seasonings made from natural ingredients continues to increase in line with the global clean-label trend. However, the production of instant seasonings faces challenges due to the degradation of thermolabile bioactive compounds during conventional drying processes, as well as the limited availability of data on foam mat drying kinetics. This study aimed to analyze the characteristics of moisture content changes and the drying kinetics of instant sayur asam seasoning produced using the foam mat drying method, as well as to evaluate their effects on the physicochemical quality of the final product, including yield, total soluble solids, water solubility index, water absorption index, and color profile, using varying concentrations of egg white powder (5, 10, and 15%) and maltodextrin (10, 15, and 20%) at a drying temperature of 60°C. The results showed that the drying process lasted 11–13 hours, producing a final moisture content of 5.54–7.28% and a yield of 16.61–36.80%. Increasing the concentrations of egg white powder and maltodextrin linearly reduced the moisture content and increased the yield. The Modified Page, Wang and Singh, and Logarithmic models were identified as the best-fitting drying kinetic models. The highest water solubility index and the lowest water absorption index were obtained with the treatment containing 5% egg white powder and 20% maltodextrin (0.69 g/g and 0.62 g/g, respectively), while increasing the concentrations of both ingredients produced a lighter color (L* 70.72–76.09) with lower redness (a*) and yellowness (b*) values. Foam mat drying has the potential to serve as an efficient drying alternative for the production of functional instant seasonings based on local ingredients, particularly instant sayur asam seasoning.
Co-Authors Bihanda, Yusuf Gladiensyah Jaya Mahar Maligan Jayawarsa, A.A. Ketut La Choviya Hawa Nafisa, Ishika Cherry Nuraini, Nabila Sandra Sandra Sigit Adinugroho Yuita Arum Sari