Good and Bad classification of Simui
Description
The dataset for the project on the classification of cooked Simui (a type of traditional dish) consists of 1,000 samples, divided into two categories: *500 good samples* and *500 bad samples*. This dataset aims to build a classification model capable of distinguishing between well-cooked and poorly-cooked Simui. ### *Dataset Overview:* The samples in this dataset are based on specific characteristics of the cooked Simui, such as texture, appearance, flavor, and consistency. These qualities are commonly used by culinary experts to assess the quality of cooked Simui. The good and bad samples were carefully labeled based on sensory evaluations conducted by culinary specialists. Each sample was carefully selected to represent real-world scenarios of properly cooked versus poorly cooked Simui. ### *Class Labels:* - *Good Simui (500 samples):* These are the samples that meet the required standards for a well-prepared Simui dish. They exhibit the right texture (neither too soft nor too dry), a pleasing appearance (uniform and smooth), and an appealing taste and aroma. The cooking method, timing, and ingredients contribute to the final quality of the dish. - *Bad Simui (500 samples):* These samples represent cooked Simui that failed to meet the standards. Common characteristics of bad Simui include overcooked, undercooked, clumped, overly dry, too mushy, or having an unappetizing appearance. The dish may also have an undesirable taste, underseasoning, or improper consistency. ### *Features:* The dataset includes a variety of features that contribute to the classification of good or bad Simui. These features may include: 1. *Texture:* The mouthfeel of Simui, categorized as soft, firm, or mushy. 2. *Appearance:* The visual quality, including color, shape, and consistency of the Simui strands. 3. *Aroma:* A descriptive analysis of the smell, where a fresh, pleasant aroma denotes good quality, while a burnt or sour smell represents a bad sample. 4. *Taste:* The flavor profile, including sweetness, saltiness, and seasoning balance. This is an important sensory aspect in distinguishing good from bad Simui. 5. *Moisture Content:* This feature measures the water content of the cooked Simui. Proper moisture level is crucial for the perfect texture. 6. *Clumping:* Whether the Simui strands remain separated or clump together in a sticky mass. Clumping is often a sign of overcooking or improper preparation. 7. *Cooking Time:* A feature to track how long the Simui was cooked. Cooking time directly influences the texture and consistency. Each sample has been labeled according to a set of predefined quality criteria established by culinary experts, ensuring that the dataset is consistent and reliable.