Classification for Papaya Fruit Maturity Level with Convolutional Neural Network
| Autor: | Nurmalasari Nurmalasari, Yusuf Arif Setiawan, Widi Astuti, M Rangga Ramadhan Saelan, Siti Masturoh, Tuti Haryanti |
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| Jazyk: | angličtina |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Jurnal Riset Informatika, Vol 5, Iss 3, Pp 331-338 (2023) |
| Druh dokumentu: | article |
| ISSN: | 2656-1743 2656-1735 |
| DOI: | 10.34288/jri.v5i3.541 |
| Popis: | Papaya California (Carica papaya L) is one of the agricultural commodities in the tropics and has a very big opportunity to develop in Indonesia as an agribusiness venture with quite promising prospects. So the quality of papaya fruit is determined by the level of maturity of the fruit, the hardness of the fruit, and its appearance. Papaya fruit undergoes a marked change in color during the ripening process, which indicates chemical changes in the fruit. The change in papaya color from green to yellow is due to the loss of chlorophyll. During storage, the papaya fruit is initially green, then turns slightly yellow. The longer the storage color, the changes to mature the yellow. The process of classifying papaya fruit's ripeness level is usually done manually by business actors, that is, by simply looking at the color of the papaya with the normal eye. Based on the problems that exist in classifying the ripeness level of papaya fruit, in this research, we create a system that can be used to classify papaya fruit skin color using a digital image processing approach. The method used to classify the maturity level of papaya fruit is the Convolutional Neural Network (CNN) Architecture to classify the texture and color of the fruit. This study uses eight transfer learning architectures with 216 simulations with parameter constraints such as optimizer, learning rate, batch size, number of layers, epoch, and dense and can classify the ripeness level of the papaya fruit with a fairly high accuracy of 97%. Farmers use the results of the research in classifying papaya fruit to be harvested by differentiating the maturity level of the fruit more accurately and maintaining the quality of the papaya fruit. |
| Databáze: | Directory of Open Access Journals |
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