Klasifikasi Buah dan Sayuran Segar atau Busuk Menggunakan Convolutional Neural Network

Abstract

Fresh fruits and vegetables contain many nutrients, such as minerals, vitamins, antioxidants, and beneficial fiber, superior to those found in rotten or almost rotten produce. On the other hand, fruits and vegetables that are nearly spoiled or already rotten have significantly lost their nutritional value. Rotten produce also harbors bacteria and fungi that can lead to infections and food poisoning when consumed. Convolutional Neural Network (CNN) offers a programmable solution for classifying fresh and rotten fruits and vegetables. Image processing using the TensorFlow library is employed in this classification process. During testing on the training data, the CNN achieved an accuracy of 90.42%. In comparison, the validation accuracy reached 94.21% when using the SGD optimizer, 20 epochs, a batch size 16, and a learning rate of 0.01. For the testing data, the accuracy obtained was 80.83%.

Keywords

• Convolutional Neural Network
• Tensorflow
• Classification
• Fruits
• Vegetables