A mobile ad hoc network (MANET) is an infrastructure less, autonomous, and standalone network. Routing protocol mechanism on MANET can be classified proactive, reactive and hybrid. On this paper researcher comparing Q...
详细信息
Load Balancing is very well applied to the distribution of internet access at any point of the Wi-Fi area so that the use of limited devices can be optimal and on target. The proper use of the Greedy Algorithms when a...
详细信息
MnBi2Te4 (MBT) is the first intrinsic magnetic topological insulator with the interaction of spin-momentum locked surface electrons and intrinsic magnetism, and it exhibits novel magnetic and topological phenomena. Re...
详细信息
Nutritional food is the most important aspect for people to fulfil their daily needs, but nowadays, the change of lifestyle can affect the style of food consumption, for instance leaving food when they take a meal. Be...
Nutritional food is the most important aspect for people to fulfil their daily needs, but nowadays, the change of lifestyle can affect the style of food consumption, for instance leaving food when they take a meal. Besides, food leftover causes loss of consumed nutrients. We took an observation in a canteen in Faculty of Agricultural technology in University of Brawijaya produces lost of food about 1,142.5 gram per day. To prevent the amount of food waste, this paper proposes an early stage framework to create an automatic leftover estimation method using image segmentation based on color channel. So that, we can optimize of the amount of food served and avoid loss food nutritions hereinafter. We experimented in two types of background of tray box: black and gray, then an automatic cropping process based on each sub area of tray box is implemented. Each part of them contains an item of food, so we detect the area using color channel segmentation and implements B component in LAB color space. After getting the main area of food, then two areas between segmented food image are compared before and after being consumed. The calculation of the predicted leftover portion is calculated based on original weight of food item. The result shows that tray box with black background with constant (cd) is the best to project leftover, in which reaches 2.37 of Root Mean Square Error (RMSE). It proves that the propose method is sufficient to handle the leftover prediction of food.
The area of the rice harvest in Banten Province in 2021 was 319,558 ha with a production of 1,63 million tons of unhusked rice or with a productivity of 5.1 tons/ha (CBS,2022). The objectives of this study were: 1) to...
详细信息
Cryptography is the science and art of maintaining the security of messages when messages are sent from one place to another. One of the ways securing the form of text message information is by the encryption process ...
详细信息
Most tourists have limited time and schedule when they are visiting a particular tourism area. One of the main issues faced by those tourists is that they can not make simple queries to search engines about, for examp...
详细信息
Augmented Reality is a technology that aims to combine digital content made by computers with the real world in real time. Augmented Reality can be applied in almost all areas of life. One of the applications is in th...
Augmented Reality is a technology that aims to combine digital content made by computers with the real world in real time. Augmented Reality can be applied in almost all areas of life. One of the applications is in the field of providing information. The publication of registration flow for entrance examination at State Polytechnic of Sriwijaya is still using paper media that makes it less interesting on the prospective applicants. Therefore it requires an application based on android to implement the information distribution of registration flow for entrance examination at State Polytechnic of Sriwijaya. This augmented reality application consists of two menus namely information menu and location menu. Information menu contains motion graphic video of registration flow for entrance examination at State Polytechnic of Sriwijaya and location menu contains 3d object of entrance examination at State Polytechnic registration buildings. The research method is divided into several stages, namely design, asset creation, implementation and testing. At the testing stage is divided into two, namely application testing by testing the functionality of the features provided by the application and testing of respondents to determine the effectiveness of registration flow at State Polytechnic of Sriwijaya compared to paper media seen in the respondent's answer of 88.7%.
Objective: Mobile nutrition applications (apps) provide a simple way for individuals to record their diet, but the validity and inherent errors need to be carefully evaluated. The aim of this study was to assess the v...
详细信息
Objective: Mobile nutrition applications (apps) provide a simple way for individuals to record their diet, but the validity and inherent errors need to be carefully evaluated. The aim of this study was to assess the validity and clarify the sources of measurement errors of image-assisted mobile nutrition apps. Methods: This was a cross-sectional study with 98 students recruited from School of Nutrition and Health Sciences, Taipei Medical University. A 3-d nutrient intake record by Formosa Food and Nutrient Recording App (FoodApp) was compared with a 24-h dietary recall (24-HDR). A two-stage data modification process, manual data cleaning, and reanalyzing of prepackaged foods were employed to address inherent errors. Nutrient intake levels obtained by the two methods were compared with the recommended daily intake (DRI), Taiwan. Paired t test, Spearman's correlation coefficients, and Bland–Altman plots were used to assess agreement between the FoodApp and 24-HDR. Results: Manual data cleaning identified 166 food coding errors (12%;stage 1), and 426 food codes with missing micronutrients (32%) were reanalyzed (stage 2). Positive linear trends were observed for total energy and micronutrient intake (all Ptrend < 0.05) after the two stages of data modification, but not for dietary fat, carbohydrates, or vitamin D. There were no statistical differences in mean energy and macronutrient intake between the FoodApp and 24-HDR, and this agreement was confirmed by Bland–Altman plots. Spearman's correlation analyses showed strong to moderate correlations (r = 0.834 ∼ 0.386) between the two methods. Participants’ nutrient intake tended to be lower than the DRI, but no differences in proportions of adequacy/inadequacy for DRI values were observed between the two methods. Conclusions: Mitigating errors significantly improved the accuracy of the Formosa FoodApp, indicating its validity and reliability as a self-reporting mobile-based dietary assessment tool. Dietitians a
暂无评论