Analisis Regresi Untuk Evaluasi Mutu Jeruk Selama Penyimpanan Berdasarkan Fitur Citra Digital
Abstrak. Buah jeruk mudah mengalami penurunan mutu selama penyimpanan. Pengetahuan tentang perubahan mutu jeruk perlu diketahui karena menjadi faktor yang mempengaruhi proses penanganan selanjutnya. Penelitian ini bertujuan untuk mengidentifikasi perubahan karakteristik fisik, mekanik, kimia dan opt...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Susanto B. Sulistyo [verfasserIn] Agus Margiwiyatno [verfasserIn] Krissandi Wijaya [verfasserIn] Poppy Arsil [verfasserIn] Furqon Furqon [verfasserIn] Arief Sudarmaji [verfasserIn] Purwoko H. Kuncoro [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch ; Indonesisch |
| Erschienen: |
2020 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
In: Rona Teknik Pertanian - Syiah Kuala University, 2017, 13(2020), 1, Seite 56-66 |
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| Übergeordnetes Werk: |
volume:13 ; year:2020 ; number:1 ; pages:56-66 |
| Links: |
Link aufrufen |
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| DOI / URN: |
10.17969/rtp.v13i1.15172 |
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| Katalog-ID: |
DOAJ051743906 |
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| 520 | |a Abstrak. Buah jeruk mudah mengalami penurunan mutu selama penyimpanan. Pengetahuan tentang perubahan mutu jeruk perlu diketahui karena menjadi faktor yang mempengaruhi proses penanganan selanjutnya. Penelitian ini bertujuan untuk mengidentifikasi perubahan karakteristik fisik, mekanik, kimia dan optik buah jeruk selama penyimpanan pada suhu ruang serta mengetahui korelasi kualitas buah jeruk dengan fitur citranya menggunakan analisis regresi. Sebanyak 135 sampel jeruk disimpan pada suhu ruang (25-27 oC) selama 40 hari. Buah jeruk ditangkap citranya menggunakan webcam kemudian diukur karakteristik fisik (bobot dan diameter), mekanik (kekerasan dan koefisien gesek), dan kimia (total padatan terlarut). Fitur citra yang dianalisis adalah area citra biner, warna RGB, warna HSV, warna CIE-Lab, warna abu-abu dan fitur tekstur. Hasil penelitian menunjukkan bahwa area citra biner memiliki korelasi yang kuat terhadap bobot dan diameter buah jeruk dengan koefisien determinasi (R2) masing-masing sebesar 0,8285 dan 0,8282. Kekerasan dan koefisien gesek statis buah jeruk mempunyai korelasi yang rendah terhadap fitur citra abu-abu. Total padatan terlarut jeruk yang disimpan pada suhu ruang mempunyai korelasi yang cukup kuat dengan rata-rata nilai Hue dengan R2= 0,7473 dan rata-rata nilai kroma a* dengan R2= 0,7029. Analisis warna dengan teknik pengolahan citra dapat diaplikasikan untuk menduga beberapa karakteristik mutu buah jeruk. Regression Analysis for Orange Quality Evaluation during Storage Based on Image Color Features Abstract. Orange fruits can easily deteriorate during storage. Information about quality changes of orange fruits is essential to figure out since it can be a key factor that will affect further fruit handlings. This research aimed to identify the changes of physical, mechanical, chemical and optical properties of orange during storage at room temperature as well as to discover the correlation between orange quality and image features by means of regression analysis. A sample size of 135 oranges was stored in a room temperature (25-27 oC) for 40 days. Each orange was captured its image using a webcam and was subsequently measured its physical, mechanical and chemical characteristics, i.e. weight, diameter, hardness, static friction coefficient, and total soluble solids (TSS). Several image features, i.e. binary area, RGB color, HSV color, CIE-Lab color, gray value, and texture features, were then measured. The results showed that there was a high correlation between fruit weight and diameter and binary area with R2 = 0.8285 and R2 = 0.8282, respectively. On the other hand, color values had low correlation with fruit hardness and static friction coefficient. Likewise the physical properties, the chemical properties of orange fruit had a relatively strong correlation with image color. Based on the experiments, the R2 values of the correlation between hue value of HSV color model and a* component of CIE-Lab color and orange TSS were 0.7473 and 0.7029, respectively. Color analysis with image processing technique can be applied to estimate several orange properties. | ||
| 650 | 4 | |a analisis warna | |
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| 650 | 4 | |a karakteristik fisik | |
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| 650 | 4 | |a total padatan terlarut | |
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10.17969/rtp.v13i1.15172 doi (DE-627)DOAJ051743906 (DE-599)DOAJb736332640c84911b32559ed4196be3d DE-627 ger DE-627 rakwb eng ind S1-972 T1-995 Susanto B. Sulistyo verfasserin aut Analisis Regresi Untuk Evaluasi Mutu Jeruk Selama Penyimpanan Berdasarkan Fitur Citra Digital 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstrak. Buah jeruk mudah mengalami penurunan mutu selama penyimpanan. Pengetahuan tentang perubahan mutu jeruk perlu diketahui karena menjadi faktor yang mempengaruhi proses penanganan selanjutnya. Penelitian ini bertujuan untuk mengidentifikasi perubahan karakteristik fisik, mekanik, kimia dan optik buah jeruk selama penyimpanan pada suhu ruang serta mengetahui korelasi kualitas buah jeruk dengan fitur citranya menggunakan analisis regresi. Sebanyak 135 sampel jeruk disimpan pada suhu ruang (25-27 oC) selama 40 hari. Buah jeruk ditangkap citranya menggunakan webcam kemudian diukur karakteristik fisik (bobot dan diameter), mekanik (kekerasan dan koefisien gesek), dan kimia (total padatan terlarut). Fitur citra yang dianalisis adalah area citra biner, warna RGB, warna HSV, warna CIE-Lab, warna abu-abu dan fitur tekstur. Hasil penelitian menunjukkan bahwa area citra biner memiliki korelasi yang kuat terhadap bobot dan diameter buah jeruk dengan koefisien determinasi (R2) masing-masing sebesar 0,8285 dan 0,8282. Kekerasan dan koefisien gesek statis buah jeruk mempunyai korelasi yang rendah terhadap fitur citra abu-abu. Total padatan terlarut jeruk yang disimpan pada suhu ruang mempunyai korelasi yang cukup kuat dengan rata-rata nilai Hue dengan R2= 0,7473 dan rata-rata nilai kroma a* dengan R2= 0,7029. Analisis warna dengan teknik pengolahan citra dapat diaplikasikan untuk menduga beberapa karakteristik mutu buah jeruk. Regression Analysis for Orange Quality Evaluation during Storage Based on Image Color Features Abstract. Orange fruits can easily deteriorate during storage. Information about quality changes of orange fruits is essential to figure out since it can be a key factor that will affect further fruit handlings. This research aimed to identify the changes of physical, mechanical, chemical and optical properties of orange during storage at room temperature as well as to discover the correlation between orange quality and image features by means of regression analysis. A sample size of 135 oranges was stored in a room temperature (25-27 oC) for 40 days. Each orange was captured its image using a webcam and was subsequently measured its physical, mechanical and chemical characteristics, i.e. weight, diameter, hardness, static friction coefficient, and total soluble solids (TSS). Several image features, i.e. binary area, RGB color, HSV color, CIE-Lab color, gray value, and texture features, were then measured. The results showed that there was a high correlation between fruit weight and diameter and binary area with R2 = 0.8285 and R2 = 0.8282, respectively. On the other hand, color values had low correlation with fruit hardness and static friction coefficient. Likewise the physical properties, the chemical properties of orange fruit had a relatively strong correlation with image color. Based on the experiments, the R2 values of the correlation between hue value of HSV color model and a* component of CIE-Lab color and orange TSS were 0.7473 and 0.7029, respectively. Color analysis with image processing technique can be applied to estimate several orange properties. analisis warna pengolahan citra karakteristik fisik karakteristik kimia total padatan terlarut image processing physical characteristics Agriculture (General) Technology (General) Agus Margiwiyatno verfasserin aut Krissandi Wijaya verfasserin aut Poppy Arsil verfasserin aut Furqon Furqon verfasserin aut Arief Sudarmaji verfasserin aut Purwoko H. Kuncoro verfasserin aut In Rona Teknik Pertanian Syiah Kuala University, 2017 13(2020), 1, Seite 56-66 (DE-627)1760644269 (DE-600)3073089-2 25282654 nnns volume:13 year:2020 number:1 pages:56-66 https://doi.org/10.17969/rtp.v13i1.15172 kostenfrei https://doaj.org/article/b736332640c84911b32559ed4196be3d kostenfrei https://jurnal.usk.ac.id/RTP/article/view/15172 kostenfrei https://doaj.org/toc/2085-2614 Journal toc kostenfrei https://doaj.org/toc/2528-2654 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 13 2020 1 56-66 |
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10.17969/rtp.v13i1.15172 doi (DE-627)DOAJ051743906 (DE-599)DOAJb736332640c84911b32559ed4196be3d DE-627 ger DE-627 rakwb eng ind S1-972 T1-995 Susanto B. Sulistyo verfasserin aut Analisis Regresi Untuk Evaluasi Mutu Jeruk Selama Penyimpanan Berdasarkan Fitur Citra Digital 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstrak. Buah jeruk mudah mengalami penurunan mutu selama penyimpanan. Pengetahuan tentang perubahan mutu jeruk perlu diketahui karena menjadi faktor yang mempengaruhi proses penanganan selanjutnya. Penelitian ini bertujuan untuk mengidentifikasi perubahan karakteristik fisik, mekanik, kimia dan optik buah jeruk selama penyimpanan pada suhu ruang serta mengetahui korelasi kualitas buah jeruk dengan fitur citranya menggunakan analisis regresi. Sebanyak 135 sampel jeruk disimpan pada suhu ruang (25-27 oC) selama 40 hari. Buah jeruk ditangkap citranya menggunakan webcam kemudian diukur karakteristik fisik (bobot dan diameter), mekanik (kekerasan dan koefisien gesek), dan kimia (total padatan terlarut). Fitur citra yang dianalisis adalah area citra biner, warna RGB, warna HSV, warna CIE-Lab, warna abu-abu dan fitur tekstur. Hasil penelitian menunjukkan bahwa area citra biner memiliki korelasi yang kuat terhadap bobot dan diameter buah jeruk dengan koefisien determinasi (R2) masing-masing sebesar 0,8285 dan 0,8282. Kekerasan dan koefisien gesek statis buah jeruk mempunyai korelasi yang rendah terhadap fitur citra abu-abu. Total padatan terlarut jeruk yang disimpan pada suhu ruang mempunyai korelasi yang cukup kuat dengan rata-rata nilai Hue dengan R2= 0,7473 dan rata-rata nilai kroma a* dengan R2= 0,7029. Analisis warna dengan teknik pengolahan citra dapat diaplikasikan untuk menduga beberapa karakteristik mutu buah jeruk. Regression Analysis for Orange Quality Evaluation during Storage Based on Image Color Features Abstract. Orange fruits can easily deteriorate during storage. Information about quality changes of orange fruits is essential to figure out since it can be a key factor that will affect further fruit handlings. This research aimed to identify the changes of physical, mechanical, chemical and optical properties of orange during storage at room temperature as well as to discover the correlation between orange quality and image features by means of regression analysis. A sample size of 135 oranges was stored in a room temperature (25-27 oC) for 40 days. Each orange was captured its image using a webcam and was subsequently measured its physical, mechanical and chemical characteristics, i.e. weight, diameter, hardness, static friction coefficient, and total soluble solids (TSS). Several image features, i.e. binary area, RGB color, HSV color, CIE-Lab color, gray value, and texture features, were then measured. The results showed that there was a high correlation between fruit weight and diameter and binary area with R2 = 0.8285 and R2 = 0.8282, respectively. On the other hand, color values had low correlation with fruit hardness and static friction coefficient. Likewise the physical properties, the chemical properties of orange fruit had a relatively strong correlation with image color. Based on the experiments, the R2 values of the correlation between hue value of HSV color model and a* component of CIE-Lab color and orange TSS were 0.7473 and 0.7029, respectively. Color analysis with image processing technique can be applied to estimate several orange properties. analisis warna pengolahan citra karakteristik fisik karakteristik kimia total padatan terlarut image processing physical characteristics Agriculture (General) Technology (General) Agus Margiwiyatno verfasserin aut Krissandi Wijaya verfasserin aut Poppy Arsil verfasserin aut Furqon Furqon verfasserin aut Arief Sudarmaji verfasserin aut Purwoko H. Kuncoro verfasserin aut In Rona Teknik Pertanian Syiah Kuala University, 2017 13(2020), 1, Seite 56-66 (DE-627)1760644269 (DE-600)3073089-2 25282654 nnns volume:13 year:2020 number:1 pages:56-66 https://doi.org/10.17969/rtp.v13i1.15172 kostenfrei https://doaj.org/article/b736332640c84911b32559ed4196be3d kostenfrei https://jurnal.usk.ac.id/RTP/article/view/15172 kostenfrei https://doaj.org/toc/2085-2614 Journal toc kostenfrei https://doaj.org/toc/2528-2654 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 13 2020 1 56-66 |
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10.17969/rtp.v13i1.15172 doi (DE-627)DOAJ051743906 (DE-599)DOAJb736332640c84911b32559ed4196be3d DE-627 ger DE-627 rakwb eng ind S1-972 T1-995 Susanto B. Sulistyo verfasserin aut Analisis Regresi Untuk Evaluasi Mutu Jeruk Selama Penyimpanan Berdasarkan Fitur Citra Digital 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstrak. Buah jeruk mudah mengalami penurunan mutu selama penyimpanan. Pengetahuan tentang perubahan mutu jeruk perlu diketahui karena menjadi faktor yang mempengaruhi proses penanganan selanjutnya. Penelitian ini bertujuan untuk mengidentifikasi perubahan karakteristik fisik, mekanik, kimia dan optik buah jeruk selama penyimpanan pada suhu ruang serta mengetahui korelasi kualitas buah jeruk dengan fitur citranya menggunakan analisis regresi. Sebanyak 135 sampel jeruk disimpan pada suhu ruang (25-27 oC) selama 40 hari. Buah jeruk ditangkap citranya menggunakan webcam kemudian diukur karakteristik fisik (bobot dan diameter), mekanik (kekerasan dan koefisien gesek), dan kimia (total padatan terlarut). Fitur citra yang dianalisis adalah area citra biner, warna RGB, warna HSV, warna CIE-Lab, warna abu-abu dan fitur tekstur. Hasil penelitian menunjukkan bahwa area citra biner memiliki korelasi yang kuat terhadap bobot dan diameter buah jeruk dengan koefisien determinasi (R2) masing-masing sebesar 0,8285 dan 0,8282. Kekerasan dan koefisien gesek statis buah jeruk mempunyai korelasi yang rendah terhadap fitur citra abu-abu. Total padatan terlarut jeruk yang disimpan pada suhu ruang mempunyai korelasi yang cukup kuat dengan rata-rata nilai Hue dengan R2= 0,7473 dan rata-rata nilai kroma a* dengan R2= 0,7029. Analisis warna dengan teknik pengolahan citra dapat diaplikasikan untuk menduga beberapa karakteristik mutu buah jeruk. Regression Analysis for Orange Quality Evaluation during Storage Based on Image Color Features Abstract. Orange fruits can easily deteriorate during storage. Information about quality changes of orange fruits is essential to figure out since it can be a key factor that will affect further fruit handlings. This research aimed to identify the changes of physical, mechanical, chemical and optical properties of orange during storage at room temperature as well as to discover the correlation between orange quality and image features by means of regression analysis. A sample size of 135 oranges was stored in a room temperature (25-27 oC) for 40 days. Each orange was captured its image using a webcam and was subsequently measured its physical, mechanical and chemical characteristics, i.e. weight, diameter, hardness, static friction coefficient, and total soluble solids (TSS). Several image features, i.e. binary area, RGB color, HSV color, CIE-Lab color, gray value, and texture features, were then measured. The results showed that there was a high correlation between fruit weight and diameter and binary area with R2 = 0.8285 and R2 = 0.8282, respectively. On the other hand, color values had low correlation with fruit hardness and static friction coefficient. Likewise the physical properties, the chemical properties of orange fruit had a relatively strong correlation with image color. Based on the experiments, the R2 values of the correlation between hue value of HSV color model and a* component of CIE-Lab color and orange TSS were 0.7473 and 0.7029, respectively. Color analysis with image processing technique can be applied to estimate several orange properties. analisis warna pengolahan citra karakteristik fisik karakteristik kimia total padatan terlarut image processing physical characteristics Agriculture (General) Technology (General) Agus Margiwiyatno verfasserin aut Krissandi Wijaya verfasserin aut Poppy Arsil verfasserin aut Furqon Furqon verfasserin aut Arief Sudarmaji verfasserin aut Purwoko H. Kuncoro verfasserin aut In Rona Teknik Pertanian Syiah Kuala University, 2017 13(2020), 1, Seite 56-66 (DE-627)1760644269 (DE-600)3073089-2 25282654 nnns volume:13 year:2020 number:1 pages:56-66 https://doi.org/10.17969/rtp.v13i1.15172 kostenfrei https://doaj.org/article/b736332640c84911b32559ed4196be3d kostenfrei https://jurnal.usk.ac.id/RTP/article/view/15172 kostenfrei https://doaj.org/toc/2085-2614 Journal toc kostenfrei https://doaj.org/toc/2528-2654 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 13 2020 1 56-66 |
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10.17969/rtp.v13i1.15172 doi (DE-627)DOAJ051743906 (DE-599)DOAJb736332640c84911b32559ed4196be3d DE-627 ger DE-627 rakwb eng ind S1-972 T1-995 Susanto B. Sulistyo verfasserin aut Analisis Regresi Untuk Evaluasi Mutu Jeruk Selama Penyimpanan Berdasarkan Fitur Citra Digital 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstrak. Buah jeruk mudah mengalami penurunan mutu selama penyimpanan. Pengetahuan tentang perubahan mutu jeruk perlu diketahui karena menjadi faktor yang mempengaruhi proses penanganan selanjutnya. Penelitian ini bertujuan untuk mengidentifikasi perubahan karakteristik fisik, mekanik, kimia dan optik buah jeruk selama penyimpanan pada suhu ruang serta mengetahui korelasi kualitas buah jeruk dengan fitur citranya menggunakan analisis regresi. Sebanyak 135 sampel jeruk disimpan pada suhu ruang (25-27 oC) selama 40 hari. Buah jeruk ditangkap citranya menggunakan webcam kemudian diukur karakteristik fisik (bobot dan diameter), mekanik (kekerasan dan koefisien gesek), dan kimia (total padatan terlarut). Fitur citra yang dianalisis adalah area citra biner, warna RGB, warna HSV, warna CIE-Lab, warna abu-abu dan fitur tekstur. Hasil penelitian menunjukkan bahwa area citra biner memiliki korelasi yang kuat terhadap bobot dan diameter buah jeruk dengan koefisien determinasi (R2) masing-masing sebesar 0,8285 dan 0,8282. Kekerasan dan koefisien gesek statis buah jeruk mempunyai korelasi yang rendah terhadap fitur citra abu-abu. Total padatan terlarut jeruk yang disimpan pada suhu ruang mempunyai korelasi yang cukup kuat dengan rata-rata nilai Hue dengan R2= 0,7473 dan rata-rata nilai kroma a* dengan R2= 0,7029. Analisis warna dengan teknik pengolahan citra dapat diaplikasikan untuk menduga beberapa karakteristik mutu buah jeruk. Regression Analysis for Orange Quality Evaluation during Storage Based on Image Color Features Abstract. Orange fruits can easily deteriorate during storage. Information about quality changes of orange fruits is essential to figure out since it can be a key factor that will affect further fruit handlings. This research aimed to identify the changes of physical, mechanical, chemical and optical properties of orange during storage at room temperature as well as to discover the correlation between orange quality and image features by means of regression analysis. A sample size of 135 oranges was stored in a room temperature (25-27 oC) for 40 days. Each orange was captured its image using a webcam and was subsequently measured its physical, mechanical and chemical characteristics, i.e. weight, diameter, hardness, static friction coefficient, and total soluble solids (TSS). Several image features, i.e. binary area, RGB color, HSV color, CIE-Lab color, gray value, and texture features, were then measured. The results showed that there was a high correlation between fruit weight and diameter and binary area with R2 = 0.8285 and R2 = 0.8282, respectively. On the other hand, color values had low correlation with fruit hardness and static friction coefficient. Likewise the physical properties, the chemical properties of orange fruit had a relatively strong correlation with image color. Based on the experiments, the R2 values of the correlation between hue value of HSV color model and a* component of CIE-Lab color and orange TSS were 0.7473 and 0.7029, respectively. Color analysis with image processing technique can be applied to estimate several orange properties. analisis warna pengolahan citra karakteristik fisik karakteristik kimia total padatan terlarut image processing physical characteristics Agriculture (General) Technology (General) Agus Margiwiyatno verfasserin aut Krissandi Wijaya verfasserin aut Poppy Arsil verfasserin aut Furqon Furqon verfasserin aut Arief Sudarmaji verfasserin aut Purwoko H. Kuncoro verfasserin aut In Rona Teknik Pertanian Syiah Kuala University, 2017 13(2020), 1, Seite 56-66 (DE-627)1760644269 (DE-600)3073089-2 25282654 nnns volume:13 year:2020 number:1 pages:56-66 https://doi.org/10.17969/rtp.v13i1.15172 kostenfrei https://doaj.org/article/b736332640c84911b32559ed4196be3d kostenfrei https://jurnal.usk.ac.id/RTP/article/view/15172 kostenfrei https://doaj.org/toc/2085-2614 Journal toc kostenfrei https://doaj.org/toc/2528-2654 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 13 2020 1 56-66 |
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Analisis Regresi Untuk Evaluasi Mutu Jeruk Selama Penyimpanan Berdasarkan Fitur Citra Digital |
| abstract |
Abstrak. Buah jeruk mudah mengalami penurunan mutu selama penyimpanan. Pengetahuan tentang perubahan mutu jeruk perlu diketahui karena menjadi faktor yang mempengaruhi proses penanganan selanjutnya. Penelitian ini bertujuan untuk mengidentifikasi perubahan karakteristik fisik, mekanik, kimia dan optik buah jeruk selama penyimpanan pada suhu ruang serta mengetahui korelasi kualitas buah jeruk dengan fitur citranya menggunakan analisis regresi. Sebanyak 135 sampel jeruk disimpan pada suhu ruang (25-27 oC) selama 40 hari. Buah jeruk ditangkap citranya menggunakan webcam kemudian diukur karakteristik fisik (bobot dan diameter), mekanik (kekerasan dan koefisien gesek), dan kimia (total padatan terlarut). Fitur citra yang dianalisis adalah area citra biner, warna RGB, warna HSV, warna CIE-Lab, warna abu-abu dan fitur tekstur. Hasil penelitian menunjukkan bahwa area citra biner memiliki korelasi yang kuat terhadap bobot dan diameter buah jeruk dengan koefisien determinasi (R2) masing-masing sebesar 0,8285 dan 0,8282. Kekerasan dan koefisien gesek statis buah jeruk mempunyai korelasi yang rendah terhadap fitur citra abu-abu. Total padatan terlarut jeruk yang disimpan pada suhu ruang mempunyai korelasi yang cukup kuat dengan rata-rata nilai Hue dengan R2= 0,7473 dan rata-rata nilai kroma a* dengan R2= 0,7029. Analisis warna dengan teknik pengolahan citra dapat diaplikasikan untuk menduga beberapa karakteristik mutu buah jeruk. Regression Analysis for Orange Quality Evaluation during Storage Based on Image Color Features Abstract. Orange fruits can easily deteriorate during storage. Information about quality changes of orange fruits is essential to figure out since it can be a key factor that will affect further fruit handlings. This research aimed to identify the changes of physical, mechanical, chemical and optical properties of orange during storage at room temperature as well as to discover the correlation between orange quality and image features by means of regression analysis. A sample size of 135 oranges was stored in a room temperature (25-27 oC) for 40 days. Each orange was captured its image using a webcam and was subsequently measured its physical, mechanical and chemical characteristics, i.e. weight, diameter, hardness, static friction coefficient, and total soluble solids (TSS). Several image features, i.e. binary area, RGB color, HSV color, CIE-Lab color, gray value, and texture features, were then measured. The results showed that there was a high correlation between fruit weight and diameter and binary area with R2 = 0.8285 and R2 = 0.8282, respectively. On the other hand, color values had low correlation with fruit hardness and static friction coefficient. Likewise the physical properties, the chemical properties of orange fruit had a relatively strong correlation with image color. Based on the experiments, the R2 values of the correlation between hue value of HSV color model and a* component of CIE-Lab color and orange TSS were 0.7473 and 0.7029, respectively. Color analysis with image processing technique can be applied to estimate several orange properties. |
| abstractGer |
Abstrak. Buah jeruk mudah mengalami penurunan mutu selama penyimpanan. Pengetahuan tentang perubahan mutu jeruk perlu diketahui karena menjadi faktor yang mempengaruhi proses penanganan selanjutnya. Penelitian ini bertujuan untuk mengidentifikasi perubahan karakteristik fisik, mekanik, kimia dan optik buah jeruk selama penyimpanan pada suhu ruang serta mengetahui korelasi kualitas buah jeruk dengan fitur citranya menggunakan analisis regresi. Sebanyak 135 sampel jeruk disimpan pada suhu ruang (25-27 oC) selama 40 hari. Buah jeruk ditangkap citranya menggunakan webcam kemudian diukur karakteristik fisik (bobot dan diameter), mekanik (kekerasan dan koefisien gesek), dan kimia (total padatan terlarut). Fitur citra yang dianalisis adalah area citra biner, warna RGB, warna HSV, warna CIE-Lab, warna abu-abu dan fitur tekstur. Hasil penelitian menunjukkan bahwa area citra biner memiliki korelasi yang kuat terhadap bobot dan diameter buah jeruk dengan koefisien determinasi (R2) masing-masing sebesar 0,8285 dan 0,8282. Kekerasan dan koefisien gesek statis buah jeruk mempunyai korelasi yang rendah terhadap fitur citra abu-abu. Total padatan terlarut jeruk yang disimpan pada suhu ruang mempunyai korelasi yang cukup kuat dengan rata-rata nilai Hue dengan R2= 0,7473 dan rata-rata nilai kroma a* dengan R2= 0,7029. Analisis warna dengan teknik pengolahan citra dapat diaplikasikan untuk menduga beberapa karakteristik mutu buah jeruk. Regression Analysis for Orange Quality Evaluation during Storage Based on Image Color Features Abstract. Orange fruits can easily deteriorate during storage. Information about quality changes of orange fruits is essential to figure out since it can be a key factor that will affect further fruit handlings. This research aimed to identify the changes of physical, mechanical, chemical and optical properties of orange during storage at room temperature as well as to discover the correlation between orange quality and image features by means of regression analysis. A sample size of 135 oranges was stored in a room temperature (25-27 oC) for 40 days. Each orange was captured its image using a webcam and was subsequently measured its physical, mechanical and chemical characteristics, i.e. weight, diameter, hardness, static friction coefficient, and total soluble solids (TSS). Several image features, i.e. binary area, RGB color, HSV color, CIE-Lab color, gray value, and texture features, were then measured. The results showed that there was a high correlation between fruit weight and diameter and binary area with R2 = 0.8285 and R2 = 0.8282, respectively. On the other hand, color values had low correlation with fruit hardness and static friction coefficient. Likewise the physical properties, the chemical properties of orange fruit had a relatively strong correlation with image color. Based on the experiments, the R2 values of the correlation between hue value of HSV color model and a* component of CIE-Lab color and orange TSS were 0.7473 and 0.7029, respectively. Color analysis with image processing technique can be applied to estimate several orange properties. |
| abstract_unstemmed |
Abstrak. Buah jeruk mudah mengalami penurunan mutu selama penyimpanan. Pengetahuan tentang perubahan mutu jeruk perlu diketahui karena menjadi faktor yang mempengaruhi proses penanganan selanjutnya. Penelitian ini bertujuan untuk mengidentifikasi perubahan karakteristik fisik, mekanik, kimia dan optik buah jeruk selama penyimpanan pada suhu ruang serta mengetahui korelasi kualitas buah jeruk dengan fitur citranya menggunakan analisis regresi. Sebanyak 135 sampel jeruk disimpan pada suhu ruang (25-27 oC) selama 40 hari. Buah jeruk ditangkap citranya menggunakan webcam kemudian diukur karakteristik fisik (bobot dan diameter), mekanik (kekerasan dan koefisien gesek), dan kimia (total padatan terlarut). Fitur citra yang dianalisis adalah area citra biner, warna RGB, warna HSV, warna CIE-Lab, warna abu-abu dan fitur tekstur. Hasil penelitian menunjukkan bahwa area citra biner memiliki korelasi yang kuat terhadap bobot dan diameter buah jeruk dengan koefisien determinasi (R2) masing-masing sebesar 0,8285 dan 0,8282. Kekerasan dan koefisien gesek statis buah jeruk mempunyai korelasi yang rendah terhadap fitur citra abu-abu. Total padatan terlarut jeruk yang disimpan pada suhu ruang mempunyai korelasi yang cukup kuat dengan rata-rata nilai Hue dengan R2= 0,7473 dan rata-rata nilai kroma a* dengan R2= 0,7029. Analisis warna dengan teknik pengolahan citra dapat diaplikasikan untuk menduga beberapa karakteristik mutu buah jeruk. Regression Analysis for Orange Quality Evaluation during Storage Based on Image Color Features Abstract. Orange fruits can easily deteriorate during storage. Information about quality changes of orange fruits is essential to figure out since it can be a key factor that will affect further fruit handlings. This research aimed to identify the changes of physical, mechanical, chemical and optical properties of orange during storage at room temperature as well as to discover the correlation between orange quality and image features by means of regression analysis. A sample size of 135 oranges was stored in a room temperature (25-27 oC) for 40 days. Each orange was captured its image using a webcam and was subsequently measured its physical, mechanical and chemical characteristics, i.e. weight, diameter, hardness, static friction coefficient, and total soluble solids (TSS). Several image features, i.e. binary area, RGB color, HSV color, CIE-Lab color, gray value, and texture features, were then measured. The results showed that there was a high correlation between fruit weight and diameter and binary area with R2 = 0.8285 and R2 = 0.8282, respectively. On the other hand, color values had low correlation with fruit hardness and static friction coefficient. Likewise the physical properties, the chemical properties of orange fruit had a relatively strong correlation with image color. Based on the experiments, the R2 values of the correlation between hue value of HSV color model and a* component of CIE-Lab color and orange TSS were 0.7473 and 0.7029, respectively. Color analysis with image processing technique can be applied to estimate several orange properties. |
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Analisis Regresi Untuk Evaluasi Mutu Jeruk Selama Penyimpanan Berdasarkan Fitur Citra Digital |
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https://doi.org/10.17969/rtp.v13i1.15172 https://doaj.org/article/b736332640c84911b32559ed4196be3d https://jurnal.usk.ac.id/RTP/article/view/15172 https://doaj.org/toc/2085-2614 https://doaj.org/toc/2528-2654 |
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Agus Margiwiyatno Krissandi Wijaya Poppy Arsil Furqon Furqon Arief Sudarmaji Purwoko H. Kuncoro |
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Agus Margiwiyatno Krissandi Wijaya Poppy Arsil Furqon Furqon Arief Sudarmaji Purwoko H. Kuncoro |
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