KARAKTERISASI TINGKAT KEMATANGAN BUAH KOPI MENGGUNAKAN PENDEKATAN STATISTIK

Abstract

One of the most important stages in determining the quality of coffee is the process of selecting the physical quality of the coffee fruit. The characterization step at the coffee fruit maturity level can be carried out through processing methods based on coffee fruit image detection. This stage is carried out by recognizing the characteristics of coffee fruit based on the color of the coffee fruit. One of the characteristics of good coffee fruit, which has a red color without defects. The research used 20 samples of coffee fruit images (10 images of ripe coffee fruit and 10 images of unripe coffee fruit, respectively). Based on the image test data, it can be seen that the average test results of the calculation of characteristic parameters, namely the mean RGB of ripe coffee are all dominated by red skin color (ripe coffee). Likewise, the average test results of the calculation of characteristic parameters, namely the mean RGB of raw coffee, are all dominated by green skin color (raw coffee). Overall, the success rate of image processing for characterizing the maturity level of coffee fruit based on the color of the coffee fruit skin with a statistical approach method, which is 100%.