An approach for improve the recognition of defects in coffee beans using retinex algorithms

Apaza, Rel Guzmán; Portugal-Zambrano, Christian E.; Caceres, Juan Carlos Gutierrez; Beltrán, César

doi:10.1109/clei.2014.6965102

Cited by 10 publications

(12 citation statements)

References 24 publications

(24 reference statements)

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“…The case study of this study was taken in the city of Surabaya with the consideration that drinking coffee has become a lifestyle not only among adults but also in young people [25][26][27][28] and the development of coffee processing industries in the City Surabaya every year. Factors influencing coffee selection preferences are gender [29][30][31], age [32,33], recent education [34,35], coffee drinking experience [36], [37], the early age of coffee consumption [38], and the number of family members [39,40]. The sampling method used was purposive sampling because the sampling of consumers based on certain considerations saw not all samples matched the criteria studied [41].…”

Section: Methodsmentioning

confidence: 99%

“…If the variable is forced to use linear regression method, there will be a violation of the assumption of Gauss-Markov [46]. The violation of the Gauss-Markov assumption is the regression model error does not spread normally and the error range is not homogeneous (heteroscedasticity occurs) while the violation of the estimation value Y is the estimated value of the linear regression model that exceeds the range 0-1 even though the categorical response variable value is one and zero [38,47].…”

Section: Methodsmentioning

confidence: 99%

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Analysis of Factors That Affect Consumer Preference on Coffee Consumption in Surabaya

Sudiyarto¹,

Destiarni²,

Harya³

2018

Proceedings of the International Conference on Science and Technology (ICST 2018)

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There are two variants of processed coffee, there are brewed coffee and instant coffee. Each coffee have their own consumers. The difference of consumer preference on coffee consumption led to research idea about factors that affecting consumer preference on coffee consumption. This research was conducted to determine factors that affecting consumer preference on consuming between brewed coffee and instant coffee by the case study was taken in Surabaya. Factors that affecting preference of coffee selection are gender, age, last education, coffee drinking experience, early age of coffee consumption, and number of family members. With number of respondents equal to 57 respondents, this research would be analyzed by using logistic regression to determine the opportunity of which coffee were preferred by consumers. Based on parameter estimation result, four variables had a significant effect, there were gender, last education, drinking coffee experience, and number of family members. The four independent variables could explain the model of coffee consumer preference around 51 percent. Opportunities of adult male, with high school education level; drinking coffee experience around 11 -20 years; and number of families were more than five, consumed instant coffee around 0.13. Unlike the female consumer who preferred consuming instant coffee with opportunities was around 0.81 to brewed coffee. Producers have to be able to see that the calculation is an opportunity for them to differentiate their owned coffee product. Coffee producers can compete by making product innovation which could be affordable to all consumers both male and female.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Analysis of Factors That Affect Consumer Preference on Coffee Consumption in Surabaya

Sudiyarto¹,

Destiarni²,

Harya³

2018

Proceedings of the International Conference on Science and Technology (ICST 2018)

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“…Classification techniques consist of different methods. Based on previous research, the classification process can be done with the Support Vector Machine (SVM) method [2], [3], Naïve Bayes Classifier (NBC) [4], and others using MultiLayer Perceptron (MLP).…”

Section: Related Workmentioning

confidence: 99%

Identifying Arabica Raw Coffee Bean Varieties through Feature Extraction GLCM and Circularity

Nugroho¹,

Sebatubun²,

Sumiyatun³

2018

IJET

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The morphology of raw coffee bean which has colour, texture, size and circularity features are used as standardization to calculate the price and the quality of the raw coffee bean. Meanwhile, coffee farmers have difficulties to distinguish the coffee varieties based on the features of raw coffee bean. Generally, the way of the distinguish the varieties of the coffee is through their own visual perception in form of the tree, leaves, and raw coffee bean. They find it difficult to distinguish the coffee varieties due to the similarity of the varieties forms and colours. This research proposes to solve the problem through the image processing method as the second opinion to help the coffee farmers in identifying the coffee varieties. The research is conducted in three steps processes: The first is pre-processing by cropping the image of raw coffee bean. The second is extracting the image feature of raw coffee bean with Gray Level Co-occurrence Matrices (GLCM) and circularity feature. The last is classifying the feature with multilayer perceptron. The results of the image processing method indicate that the accuracy is 90% with sensitivity is 90%, and 90% specific.

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“…Fitur tekstur terdiri dari fitur tekstur orde satu dan fitur tekstur orde dua. Terdapat penelitian untuk pengenalan varietas biji kopi dilakukan dengan menggunakan fitur tekstur orde dua yang dikenal dengan Gray Level Co-occurrence Matrices (GLCM) (Condori et al 2014), (Apaza et al 2014). Selain fitur tekstur, terdapat fitur bentuk yang juga sering digunakan oleh para petani maupun pemilik coffee shop untuk membedakan varietas kopi secara manual.…”

Section: Pendahuluanunclassified

“…Tahap-tahap yang dilakukan terdiri dari ekstraksi fitur dan klasifikasi. Salah satunya adalah penelitian (Condori et al 2014) (Radi, Rivai, and Purnomo 2015) yang juga mengusulkan sistem untuk mengenali varietas kopi arabika menggunakan beberapa tahap yaitu ekstraksi fitur dengan menggabungkan metode fitur tekstur orde satu dan orde dua. Tahap klasifikasi dilakukan menggunakan metode ANN dan diperoleh rata-rata akurasi sebesar 80%.…”

Section: Tinjauan Pustakaunclassified

Ekstraksi Fitur Circularity untuk Pengenalan Varietas Kopi Arabika

Sebatubun¹,

Nugroho²

2017

JTIIK

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AbstrakKopi merupakan salah satu minuman yang sangat populer di dunia dan digemari oleh banyak orang termasuk di Indonesia. Kopi terdiri dari berbagai varietas, salah satunya adalah varietas arabika. Varietas kopi dapat memiliki kenampakan yang berbeda -beda misalnya seperti perbedaan warna, bentuk, ataupun tekstur. Oleh karena itu, terkadang petani ataupun pemilik coffee shop dapat melakukan kesalahan dalam mengenali varietas kopi arabika yang dijual ataupun yang dibeli. Hal ini juga akan mempengaruhi penentuan harga kopi tersebut, karena masingmasing varietas kopi arabika memiliki harga yang berbeda-beda. Untuk itu, diperlukan sistem yang juga mampu mengenali varietas kopi arabika secara akurat sehingga dapat digunakan sebagai second opinion bagi para petani ataupun pemilik coffee shop dalam mengenali varietas kopi arabika. Salah satu cara yang dapat dilakukan adalah dengan metode pencitraan. Tahap awal yang dilakukan adalah praproses yaitu cropping citra yang dilakukan secara manual, kemudian segmentasi menggunakan metode Otsu. Tahap selanjutnya adalah ekstraksi fitur bentuk menggunakan circularity dan klasifikasi menggunakan MultiLayer Perceptron. Hasil klasifikasi menunjukkan tingkat akurasi yang diperoleh sebesar 80%, sensitivitas 83,33% dan spesifisitas 76,7%. Kata kunci: ekstraksi fitur, kopi, klasifikasi, segmentasi Abstract Coffee is one of the most popular beverages in the world and is favored by many people including PENDAHULUANKopi merupakan salah satu komoditas di dunia yang dibudidayakan di berbagai negara, termasuk Indonesia. Pemrosesan kopi sebelum dapat diminum dilakukan melalui proses yang cukup panjang, dimulai dari proses panen biji kopi yang telah matang, kemudian proses pengeringan dilanjutkan proses sangrai dengan menggunakan suhu yang bervariasi. Proses terakhir adalah penggilingan biji kopi yang telah disangrai menjadi bubuk kopi. Jenis kopi yang paling populer adalah arabika dan robusta. Masing-masing jenis kopi ini masih memiliki varietas yang cukup banyak dengan rasa yang berbeda-beda tergantung pada varietas kopi tersebut. Di Indonesia, juga terdapat jenis kopi arabika dengan berbagai varietas yang dibudidayakan di berbagai daerah. Masing -masing varietas kopi arabika tersebut memiliki kenampakan yang berbeda -beda misalnya seperti perbedaan warna, bentuk, ataupun tekstur. Oleh karena itu, terkadang petani ataupun para pemilik coffee shop dapat melakukan kesalahan dalam mengenali varietas kopi arabika yang dijual ataupun yang dibeli. Hal ini juga akan mempengaruhi penentuan harga kopi tersebut, karena masing-masing varietas kopi arabika memilki harga yang berbeda-beda. Untuk itu, diperlukan sistem yang juga mampu mengenali varietas kopi arabika secara akurat sehingga dapat digunakan sebagai second opinion bagi para petani ataupun pemilik coffee shop dalam mengenali varietas kopi arabika tersebut.Salah satu cara yang dapat dilakukan adalah dengan metode pencitraan. Biji kopi yang telah diproses, dipotret menggunakan kamera Canon 750D dengan jarak yang tidak konstan. Tujuannya adalah...

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An approach for improve the recognition of defects in coffee beans using retinex algorithms

Cited by 10 publications

References 24 publications

Analysis of Factors That Affect Consumer Preference on Coffee Consumption in Surabaya

Analysis of Factors That Affect Consumer Preference on Coffee Consumption in Surabaya

Identifying Arabica Raw Coffee Bean Varieties through Feature Extraction GLCM and Circularity

Ekstraksi Fitur Circularity untuk Pengenalan Varietas Kopi Arabika

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