Accuracy of Nutrient Intake Values From Four Popular Nutrition Tracking Apps

Objectives To assess the accuracy of nutrient intake values from four popular nutrition tracking apps including, MyFitnessPal, MyNetDiary, SparkPeople, and Cronometer, compared to ESHA-Food Processor. Methods One-day food records were obtained from 30 students in an introductory nutrition course. After demonstrating inter-rater reliability (ICC > 0.90), food records were entered by two researchers into ESHA-Food Processor, MyFitnessPal (MFP), My Net Diary (MND), Spark People(SP), and Cronometer (CR) apps to determine nutrient intake values. Wilcoxon sign rank test and Spearman correlation coefficients were used to analyze the data comparing the apps to ESHA. Results Energy intake values were significantly lower for MFP (P = 0.002), MND (P = 0.002), SP (P = 0.003); but not for CR (P > 0.05) when compared to ESHA. Fat intake values were significantly lower for MFP (P = 0.003), MND (P = 0.003), SP (P = 0.006), but not CR (P = 0.249). Carbohydrate intake values were significantly lower for MFP (P = 0.005), MND (P = 0.002), SP (P = 0.004), and CR (P = 0.026) when compared to ESHA. There were no differences in protein or fiber intake values between any of the apps compared to ESHA (P > .05). Sodium intake values were lower for MFP (P < 0.001), MND (P = 0.014), and CR (P = 0.019) compared to ESHA, while SP did not estimate sodium intake. Conclusions A majority of the nutrition tracking apps calculated lower energy values and lower intake values of multiple nutrients compared to ESHA-Food processor. Users of the popular nutrition tracking apps, including consumers, educators, and researchers, should be aware of the significant differences in nutrient intake calculations as energy and many nutrients could be under-reported. Funding Sources No funding was provided.

PEMBERDAYAAN UMKM UDANG KETAK PADA PENGOLAHAN UDANG KETAK DI KECAMATAN KUALA JAMBI TANJABTIM PROPINSI JAMBI

Daerah pantai yang sering disebut sebagai wilayah pesisir merupakan daerah yang sangat spesifik seperti Kecamatan Kuala Jambi, karena daerah ini merupakan daerah yang berada di perbatasan antara pengaruh daratan dan lautan. Mengingat posisi geografisnya, daerah pantai merupakan daerah penghubung antara daratan dan lautan sangat strategis sebagai usaha pengembangan sektor perikanan spesifik lokal (Juarini,2002). Salah satu usaha pengembangan sektor perikanan spesifik lokal khususnya di Propinsi Jambi adalah usaha agribisnis udang ketak. Kegiatan ini dilakukan dari Bulan Mei - November tahun 2017. Mitra yang dilibatkan adalah 2 (dua) Kelompok UMKM, UMKM Bangau yang berada di Kelurahan Majelis Hidayah di ketuai oleh Ridho Ardiansyah dan UMKM Elang yang berada di Kelurahan Kampung Laut diketuai oleh Muamar. Kedua UMKM berada di Kecamatan Kuala Jambi Kabupaten Tanjabtim. Pelaksanaan Kegiatan dilakukan dengan 5 (lima) tahapan yaitupersiapan, penyuluhan, kegiatan lapangan, pembinaan dan penyusunan laporan. Permasalahan Mitra adalah Sumberdaya Manusia, Modal, Bahan Baku dan Penguasaan teknologi tentang pengolahan udang ketak. Tujuan yang ingin dicapai dari kegiatan ini adalah : a. Memotivasi dan mengembangkan kemampuan teknis penerapan teknologi sederhana pengolahan udang ketak/ mantis shrimps pada usaha mikro, kecil dan menengah (UMKM) udang ketak yaitu Pengolahan udang ketak yang sudah diberi sambal tomat dan terasi serta dikemas plastik dan divakum; b. Mengembangkan usaha olahan udang ketak yang siap dijual; c. Menambah pendapatan usaha mikro, kecil dan menengah (UMKM) udang ketak di Kecamatan Kuala Jambi d. Adanya kerjasama antara Perguruan Tinggi dan UMKM. Sasaran yang ingin dicapai yaitu : Penerapan teknologi sederhana dengan cara pengolahan udang ketak diberi bumbu, sambal nenas dan terasi, dikemas vakum dan ada izin IRT serta siap dijualsehingga meningkatkan nilai jual udang ketak secara lokal (Jambi, Jakarta, Yogyakarta, Batam) . Hasil luaran yang dicapai adalah Penyerahan barang untuk pengolahan udang ketak berupa food processor, gas 3 kg, vacuum sealer, freezer, dandang, kompor gas dan selang, nampan dan centong, pelatihan pengolahan udang ketak mulai dari buat sambal tomat dan terasi serta pengemasan udang ketak dengan plastik dan divakum, pengurusan izin P-IRT. Kesimpulan Penyerahan alat yang digunakan untuk pengolahan udang ketak berupa food processor,gas 3 kg, vacuum sealer, freezer, dandang, kompor gas dan selang, nampan dan centong, Pelatihan pengolahan udang ketak mulai dari pembuatan sambal sampai pengemas udang ketak, Pengurusan Izin P-IRT sudah sampai BPOM Propinsi Jambi dengan Nama Hidayah (UMKM Bangau) dan Nama Mr. J. (UMKM Elang)

Automatic Food Processor

In the current scenario the advent of automation technology is limited to industrial use only. This proposed system of Automatic food processor based on PLC and SCADA software is designed to cook food automatically as required by the user. This PLC based automated system is already pre-programmed to do the operations and the output is obtained. An HMI interface is available to the user to select the quantity and give their preferences. A water level sensor is placed in the tank which monitors the water level present. The ingredients necessary are added with the help of a linear stepper motor and solenoid valves. PLC is used to control the working of the whole system and SCADA is one of the emerging technologies which is used for complete monitoring.

Thermal Inactivation of Salmonella in Pâté Made from Chicken Liver

ABSTRACT The effect of heating times and temperatures on inactivation of Salmonella in pâté made from chicken liver was evaluated. Raw chicken liver (ca. 1 kg) was blended in a food processor with two hard-boiled eggs (ca. 100 g total) plus a mixture of sautéed white onions (100 g), salt (5.0 g), black pepper (2.5 g), and butter (112 g). The tempered (ca. 15°C) raw pâté batter was inoculated with a nine-strain cocktail (ca. 6.5 log CFU/g) of Salmonella, and then ca. 25-g portions were aseptically transferred into sterile 50-mL polypropylene conical tubes. One set of tubes was completely submerged in a thermostatically controlled, circulating water bath set at 74.9°C and cooked to target instantaneous internal temperatures ranging from 60 to 73.9°C. An otherwise similar set of tubes was cooked at 60 to 73.9°C, with holding times of 3 to 30 min, in a water bath set at 1°C above each target endpoint cooking temperature. Regardless of the cooking process, when pâté was cooked to a target instantaneous internal temperature of 60 to 73.9°C, pathogen numbers decreased by ca. 1.9 to ≥6.4 log CFU/g; additional reductions of ca. 0.6 to 1.3 log CFU/g were observed when pâté was cooked to a target instantaneous internal temperature of 60 to 68°C and then held for 3 to 30 min. In related experiments, pâté was prepared as described above, but with inoculated chicken livers (500 g; ca. 5.5 log CFU/g) that were cooked in a frying pan maintained at ca. 140°C for 3 to 8 min with a mixture of sautéed onions, salt, black pepper, and butter and then blended with a hard-boiled egg. Pathogen numbers within liver cooked in a frying pan decreased by ca. 1.0 to 4.9 log CFU/g. Collectively, these findings may be useful for establishing cooking guidelines for pâté and thus for lowering the risk of illness if chicken liver is contaminated with Salmonella and the attendant batter is not handled or cooked properly. HIGHLIGHTS