Klasifikasi CItra Digital Bumbu dan Rempah dengan Algoritma Convolutional Neural Network

Abstract

The recognition of herbs and spices among young generation is still low. Based on research in SMK 9 Bandung, showed that there are 47% of students that did not recognize herbs and spices. The method that can be used to overcome this problem is automatic digital sorting of herbs and spices using Convolutional Neural Network (CNN) algorithm. In this study, there are 300 images of herbs and spices that will be classified into 3 categories. It’s ginseng, ginger and galangal. Data in each category is divided into two, training data and testing data with a ratio of 80%: 20%. CNN model used in classification of digital images of herbs and spices is a model with 2 convolutional layers, where the first convolutional layer has 10 filters and the second convolutional layer has 20 filters. Each filter has a kernel matrix with a size of 3x3. The filter size at the pooling layer is 3x3 and the number of neurons in the hidden layer is 10. The activation function at the convolutional layer and hidden layer is tanh, and the activation function at the output layer is softmax. In this model, the accuracy of training data is 0.9875 and the loss value is 0.0769. The accuracy of testing data is 0.85 and the loss value is 0.4773. Meanwhile, testing new data with 3 images for each category produces an accuracy of 88.89%. Keywords: image classification, herbs and spices, CNN.