Karakterisasi Kematangan Buah Kopi Berdasarkan Warna Kulit Kopi Menggunakan Histogram dan Momen Warna

Abstract

Conventionally, the coffee maturity level is determined by observing the fruit colour, and it is done manually. This approach may result in inconsistency in colour classification. Thus, an automatic colour classification method based on colour of coffee maturity level is required. This paper presents the characterization of coffee maturity level based on two colour features: colour histogram and colour moment. Characterization of coffee maturity level was grouped into four class: green for unripe coffee, greenish-yellow for half ripe coffee, red for ripe coffee, and dark red for too ripe coffee. The purpose of the research is to determine the colour features that can characterize the coffee maturity level based on computer simulation in extracting and calculating the statistical values of the colour histogram and colour moments. It turned out from 200 coffee images that the statistical values of colour histogram are more suitable for characterising the coffee maturity. The kurtosis values of hue histogram for each maturity level of coffee were different: kurtosis value of unripe coffee was 17.2-28.3, those of half ripe coffee, ripe coffee and too ripe coffee were 29.2-31.4, 32.7-83.5, and more than 84.2 respectively.

Keywords

• colour histogram kurtosis
• colour moment
• image processing