Early Detection of Hungry Sensation for Efficiency of Healthy Food Preparation

Bambang Triatma, Sus Widayani, Nasfati Iktarastiwi, Febry Fitri Astuti, Tamara Ar-rum Sari

2018

Abstract

Job pressures often make people not feel hungry even though the physical condition is actually hungry. This problem makes scheduling meals times very needed, that is why early detection of hunger is needed. Metabolism in the human body is shown by the reaction between glucose and oxygen. The reaction produces carbon dioxide gas, water, and energy. Carbon dioxide coming out of the human breath is taken as a sample and immediately reacted with pure water. This reaction will increase the acidity of pure water. The higher the CO2 content thas is included, the higher the acidity of the water. High CO2 from the breath indicates that the metabolic rate is high. On the contrary, the high CO2 is indicated by the low pH value. Therefore, when pH is at that peak, it shows that the metabolic rate is at its lowest. Achieving the lowest point of metabolic rate becomes an indicator that that's where humans begin to feel hungry. Research found that the highest point of pH was reached at 90th minute after eating (predictions from the 90th minute to the 120th minute). Than we conclude that that the starting point of hunger was detected in the 90th minute after meals.

Paper Citation

in Harvard Style

Triatma B., Widayani S., Iktarastiwi N., Astuti F. and Sari T. (2018). Early Detection of Hungry Sensation for Efficiency of Healthy Food Preparation.In Proceedings of the 7th Engineering International Conference on Education, Concept and Application on Green Technology - Volume 1: EIC, ISBN 978-989-758-411-4, pages 433-436. DOI: 10.5220/0009012404330436

in Bibtex Style

@conference{eic18,
author={Bambang Triatma and Sus Widayani and Nasfati Iktarastiwi and Febry Fitri Astuti and Tamara Ar-rum Sari},
title={Early Detection of Hungry Sensation for Efficiency of Healthy Food Preparation},
booktitle={Proceedings of the 7th Engineering International Conference on Education, Concept and Application on Green Technology - Volume 1: EIC,},
year={2018},
pages={433-436},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009012404330436},
isbn={978-989-758-411-4},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 7th Engineering International Conference on Education, Concept and Application on Green Technology - Volume 1: EIC,
TI - Early Detection of Hungry Sensation for Efficiency of Healthy Food Preparation
SN - 978-989-758-411-4
AU - Triatma B.
AU - Widayani S.
AU - Iktarastiwi N.
AU - Astuti F.
AU - Sari T.
PY - 2018
SP - 433
EP - 436
DO - 10.5220/0009012404330436