Roasted Coconut
Description
The data consists of best cooked, overcooked, and undercooked in roasted coconut.
Files
Steps to reproduce
Digital Image Processing Algorithm Using the Multi-Layer Perceptron Method Using HALCON Mvtec 24.11 Software for Roasted Coconut Maturity, Undercooked, Best, and Overcooked. The procedures involved in the image capture process were: Preparing samples of all grated coconut, including drying times of 0, 2, and 4 hours. Image capture was performed according to the specified roasting time ranges (3, 6, 9, 12, and 15 minutes). Image capture was performed indoors using a photobox. The optimal camera-to-object distance was 20 cm, ensuring there were no shadows during the capture and ensuring even lighting. The resulting roasted coconut image was saved as a JPEG file. The resulting image was sent to a laptop for processing using HALCON. RGB parameters were obtained from each pixel in the roasted coconut image, representing the intensity values for each color, red, green, and blue. The average values of R, G, and B are added together to obtain the color value or RGB average. The hue (H), saturation (S), and intensity (I) parameters are calculated by adding up the red, green, and blue (RGB) intensity values of each pixel of the image to obtain an algorithm for grayscale images.
Institutions
- Universitas Syiah Kuala Fakultas Pertanian