Support Vector Machine Application for Classification of Tempe Fermentation Maturity with Information Gain Selection Feature

Abstract

Tempe is one of the ingredients of traditional Indonesian cuisine. In making tempe, a soybean fermentation process is needed which is generally still carried out in an open environment so that the maturity time becomes slow and erratic. Therefore, in the tempe fermentation process, a detector is needed to find out optimal maturity in tempe. This detection effort makes it possible to use image processing by utilizing various feature extractions through the classification process. This research utilizes a variety of image features, namely texture features using the GLCM method and various color features, namely RGB, HSV, LAB, CMYK, YUV, HIS, HCL, LCH. However, with so many features, it causes a high computational load, so that in this study the Information Gain approach was used to select features. Furthermore, the classification process is carried out using the Support Vector Machine (SVM) method with variations of linear, polynomial, gaussian and sigmoid kernels. Tempe objects in the fermentation process are divided into unripe, ripe and rotten classes with a total of 410 images as a dataset. The test results (SVM+IG) on the Sigmoid kernel produce the fastest time accuracy with a computational result of 2.18 seconds on a 30:70 split ratio, the longest split ratio is 80:20 which is 2.50 seconds on a Linear kernel and produces the highest accuracy of 96 ,74%. Furthermore, in the SVM test without using Information Gain on the gaussian kernel, it produced the fastest time accuracy of 2.28 seconds, and the longest at a split ratio of 40:60, namely 3.00 seconds in the polynomial kernel. Thus the result of using SVM+IG is that the average level of accuracy when using (SVM+IG) is faster than the SVM process without IG which obtains slower computation time. Based on the description above, this study aims to apply the SVM method to classify tempe fermented images with feature selection using Information Gain.